Tips and tricks on the brown sugar meringue with the magimix

16 tips and tricks about the magimix recipe

• Use room temperature egg whites. They will whip up more easily and give you more stable meringues.
• Ensure that your bowl and beaters are perfectly clean and free from grease. The slightest trace of fat can prevent the egg whites from whipping properly.
• Add a pinch of salt to the egg whites before beating them. This will help them whip up more quickly and achieve a firm consistency.
• Gradually incorporate the brown sugar while continuing to beat the egg whites. This will result in a smooth and homogeneous texture.
• If you prefer crispier meringues, slightly extend the low-temperature baking time. Monitor them carefully to prevent over-browning.
• If you like soft-centered meringues, you can slightly reduce the baking time. This will maintain a slightly chewy texture.
• To add extra flavor to your meringues, you can add a teaspoon of vanilla extract or other flavorings of your choice.
• If you want to add spices like cinnamon or nutmeg, sprinkle them gently on the meringues before baking.
• To achieve meringues with a nice shape, use a piping bag with a fluted tip. You can also shape them using a spoon for a more rustic look.
• Allow the meringues to cool completely before removing them from the baking tray. They will be easier to handle and maintain their shape.
• Brown sugar can be replaced with brown sugar. It gives a slightly sweeter taste compared to granulated sugar, resulting in meringues with a hint of caramel flavor.
• Use your hand or a brush to spread the oil.
• The egg whites should contain neither fat nor yolk. If you need to remove yolk from the whites, use a clean and dry spoon.
• Before whipping the egg whites, ensure you use a clean and dry magimix bowl.
• You can use a piping bag to shape your meringues.
• Also, check out our magimix meringue recipe.