French Meringue

18th day of Advent

Ingredients: 

• 300g egg whites
• 300g fine granulated sugar
•  150g powdered sugar
•    10g wheat starch
•         + dark chocolate to decorate (e.g. Robe Noire)

Instructions:

• Sieve the powdered sugar and the wheat starch.
• Beat the egg whites and half the granulated sugar until its stiff
• However, before the egg mixture is completely beaten, add in the rest of the sugar while beating. CAREFUL: Once the rest of the sugar has been added in, you can’t beat the mixture for much longer. 
• Finally, manually mix in the sieved powdered sugar and wheat starch.
• Using a star-shaped nozzle, squeeze out 12 cm long meringues.
• Bake in a dry oven at 95°C
• After baking, you can decorate the meringues with chocolate.