For 2 egg whites, count 25g of coconut sugar
👉 In a double boiler, gently mix the egg whites with the sugar. The goal is to melt the sugar into the whites.
👉 Be careful not to cook the whites, and stop cooking when the mixture reaches 50°C. If you don't have a thermometer, dip your fingertip in regularly to check the temperature: the mixture should feel warm but never hot.
👉 When the sugar is well dissolved in the whites (and you can no longer hear the grains crunching), take the mixture off the heat and beat the whites with a mixer.
👉 When the whites are well mounted and cooled, you can use this raw meringue to decorate a pie or to accompany a fruit verrine for example.
Tip: You can also bake this meringue in an oven at 100°C for 1h-2h depending on the size of your meringues; be careful, the goal is not to bake the meringue but to dry it gently to obtain a melting texture in the center.
Enjoy
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Delphine and Fanny
