Let's get started!
- Preheat the oven to 120 degrees Celsius.
- Separate the egg whites from the egg yolks carefully and keep them both separate.
- Beat the egg whites with the salt and sugar until firm and glossy. Then add the powdered sugar, cornstarch, and vinegar. Mix briefly.
- Then make small mounds of about 10 centimeters on a baking sheet lined with parchment paper. With this recipe, you can make about 8 meringue mounds.
- Gently flatten the mounds with the back of a spoon.
- Place the baking sheet in the oven and bake the meringue mounds for about 1.5 hours. Then turn off the oven and leave the door closed for several more hours. The longer the meringues dry, the crispier they will become.
- Serve with fresh strawberries and whipped cream!
Tip
This is Chef Michka Chel's favorite dish from her cookbook "Cooking on an Island of Clay". She learned to cook in Italy, worked in various restaurants in the Netherlands, and started her own cooking studio 7 years ago. Curious about her story? Read the detailed interview!
