Step 1: Weigh the Powdered Sugar and Egg Whites
There are several ratios of powdered sugar to egg whites mentioned online. Some use "1:1", "1.5:1", or "2:1" (powdered sugar to egg whites), and you can adjust according to your preference. I chose "2:1" here, <strike>because they all seem pretty similar (laughs)</strike>
Step 2: Add Sugar to Egg Whites and Mix
To prevent the temperature from getting too high and cooking the egg whites, I used an induction cooktop with a small iron pot. First, I boiled water in the iron pot, then placed a large ceramic bowl containing the egg whites on top, using the steam to keep the bowl warm. Then I added a small amount of powdered sugar and started mixing. As I mixed, I continued adding sugar gradually. You'll notice that the mixture of egg whites and sugar slowly turns a pale yellow color - this is normal!
Note: According to online experts, the double-boiler method is the easiest way to succeed (Swiss meringue), and the hot water in the iron pot should not directly touch the ceramic bowl!
As you continue mixing, you'll notice that the meringue in the bowl has turned white. If it's still flowing around in the bowl, it's not ready yet - you need to keep mixing, keep mixing, even when your arm is sore, you still need to keep mixing...
Step 3: Mix Until Stiff, Then Fill the Piping Bag
When is the mixing complete? After mixing for about 20 to 30 minutes, the meringue will become increasingly stiff. When you lift a small portion of meringue and it doesn't collapse, that means it's successful! You can fill the piping bag now!
Step 4: Pipe the Meringues!
Before piping, lay down some parchment paper. Piping meringues of consistent height and size is actually quite difficult, and we haven't quite mastered the technique yet. However, there are no strict rules for piping - just go with your personal preference!
Step 5: Bake at 90°C with Convection for 120 Minutes
Place the piped meringues into the oven and bake at 90°C (low temperature) with convection for 120 minutes, and you're done!
While waiting, you can take a peek - have some of the meringues cracked? That's because there was air inside that wasn't squeezed out, which causes them to crack during baking!
Step 6: Remove, Let Cool for 2 Minutes, Then Package - All Done!
The meringues fresh out of the oven have a slightly sweet smell. Because the sugar in the meringues reacts quickly when exposed to air, you should let them cool for 1-2 minutes, then quickly place them in an airtight container for storage.
