Gianna’s meringues (and the new incuQIna)

[button link=”” color=”blue”]We are listening to: Lykke Li – I Follow Rivers (The Magician Remix)[/button]

Another year is over and we are all ready to leave it behind to welcome the new one with great enthusiasm, hope and lots of good intentions. Whatever happened last year, please keep the good memories. Bind all the happy moments you lived tightly together, but don’t forget the sad ones. Take all these experiences to heart, get some precious wisdom out of it.

Remember to do always your best, as we always have freedom to choose which way to go.

You do not need to look at your horoscope, because this is year is going to be exactly the way you want it to be. It is a blank piece of paper and you are the only one that can draw and paint on it.

That’s the reason why we are proud to start it with an improved lay-out of incuQIna, which is not merely a coincidence but the result of long hours in front of the computer, of the hard work of Camilla and Francesca, kindly and technically supported by Peter, and of back-end research from Anna. So here it is, the new incuQIna. More of a megazine, more of us and hopefully of you!

And what a better recipe to inaugurate it than something as white and sweet as meringas? This is the extra-tested recipe of Anna’s mum, and we can assure you they are A-mazing!

Take your time because they need to be cooked long hours and at low temperature, be patient and wait…everything will be fine.

That is our true wish for all you. Do what you really want, be positive and learn to actively wait.

Happy new year!

Makes about 80 small meringues -Medium– Prep time: 4 hours and 10 minutes (20′ preparation+ 3 ½ h cooking)

meringhe (2 of 3) copy

meringhe (3 of 3) copy

You will need:

  • 3 egg whites;
  • 125 g icing sugar;
  • 125 g fine grains white sugar (if  you don’t find it substitute it with icing sugar)
  • 24 walnuts;
  • 1 vanilla bean (or one packet of vanillin);
  • pinch of salt.

How to:

  1. Make sure the eggs are not cold, (take them out of the fridge at least an hour before) and separate the whites, making sure there is no trace of yolks;
  2. Cut the vanilla bean and extract its contents with a knife;
  3. Start whisking the egg whites with the sugar, the vanilla and a pinch of salt until the mixture is very firm and opaque (5-6 minutes);
  4. Add the chopped walnuts and stir gently;
  5. Lay some baking paper on two baking trays and with the help of two teaspoons (better long handled) make small puffs of meringue (the size of a walnut);
  6. Put the plates in the oven and turn it on at 80 degrees Celsius (ventilated mode);
  7. Let cook for about 3 1/2 hours (to check if they are cooked insert a wooden toothpick into a meringue and make sure it comes out dry);
  8. Turn off the oven and let the meringues cool inside;
  9. They can be kept in a tin or in a glass jar t for several days.

meringhe (1 of 3) copy

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