How to make easy Christmas meringues?

Huevo San Juan®
In this meringue recipe, the technique used is to create an amazing French meringue, a great option for making them: This hack for making meringues will help you achieve a crunchy texture, and although it must be completely dehydrated, it does not feel dry in the mouth as it is full of magic.You can make any shapes you want and adapt the decoration to your taste.
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Ingredients
20
Servings
  • 3/4 cups San Juan® egg whites, 160 g
  • 3/4 cups granulated sugar, 160 g
  • 1 cup icing sugar, 160 g
  • fondant, to make decorations like stars, leaves, etc.
  • nonpareil sprinkles, in colors
  • edible food pigment, edible, in pearl white, green, silver, gold.
Preparation
20 mins
4h
Low
  • In a bowl, mix the refined sugar and powdered sugar. Set aside.
  • Using a mixer, beat the San Juan® Egg Whites until they start to foam, at that point, gradually add half of the sugar mixture; once the whites are firmer, gradually add the second half of the sugar and continue beating. The whites should look shiny and very firm, so that if you turn the bowl upside down, they stay in place.
  • Add food coloring to the meringue; the amount and color depend on your taste.
  • Preheat the oven to 100°C.
  • To form the meringues, using a piping bag with a star tip, shape the little trees and meringue wreaths, sprinkle with sprinkles.
  • Bake the meringues for approximately 4 hours; it is important that the meringues dehydrate while baking and do not brown, the idea is to maintain the color and achieve a crunchy texture. The meringues must be completely dry.
  • Once the meringues are out, finish decorating them with powdered sugar and fondant shapes; you can stick them with a little of the same meringue you used and let them dry for a few hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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