Tips and tricks on the meringue with the magimix

15 tips and tricks about the magimix recipe

• With the magimix, I never fail my meringues or beaten egg whites anymore.
  
• Program for 5 minutes at speed 4, gradually increase the speed. I always failed with my beaten egg whites when I didn't do this.
  
• It is unnecessary to use fresh eggs, but they need to be at room temperature. Take them out of the fridge a few hours before making this magimix recipe.
  
• Adding a bit of melted chocolate will make the meringues even more delicious. You will then obtain chocolate meringues.
  
• You can use food coloring to visually enhance the magimix recipe for meringue.
  
• Meringue is used in the delicious Pavlova recipe (meringue disc with whipped cream decorated with fruits: strawberry, raspberry, red berries, etc.) or the macaron recipe (which I still can't make correctly in my recipes, I fail every time).
  
• This foolproof meringue is used to make lemon meringue pie, adds crunch to Christmas logs, and can be used to decorate ice creams and sorbets.
  
• Open the oven from time to time to remove moisture.
  
• Let the meringues dry in the oven after baking, with the door slightly open, for about 2 hours.
  
• Use the convection heat setting in your oven if it allows.
  
• Use small and easy magimix meringues in cakes like lemon meringue pie magimix, chocolate meringue cake magimix, or verrines like lemon meringue verrine magimix.
  
• Add almonds to make almond meringue with the magimix.
  
• Use a piping bag to place the mixture on the parchment paper to make beautiful meringues.
  
• Use vanilla sugar or decorate with slivered almonds, mix with custard, pastry cream, biscuits, jam, use it for macarons, enjoy with speculoos, add it to a chocolate fondant, decorate your sorbet, ice cream, cupcakes, entremet, homemade yule log, etc. The uses for meringue are numerous. This magimix recipe is a real treat.
  
• French meringue is baked, unlike Italian meringue, which is used as a complement to many desserts, cakes, meringue-based entremets, and tart recipes like Norwegian omelet, fruit tart, lemon tart, Christmas log, etc. However, Swiss meringue is cooked but less crumbly.