Solar recipe: meringues
The meringues you see in this photo were baked on a beautiful February day, in glorious sunshine and an outside temperature of around 12°C! It took about 5 hours (from 12 noon to 5 p.m., temperature after baking at 70°C) for them to become crisp. If you bake them in summer, be careful: the oven temperature can reach 130°C and they won’t be as white as in winter.
Ingredients for 12 meringues
- 3 egg whites at room temperature
- 150 g light cane sugar
Preparing the meringues
- Pour the egg whites into the mixer bowl and start beating slowly to loosen them.
- Then gradually increase the speed of the whisks (to medium). When they start to get nice and frothy, add 1/3 of the sugar. Continue beating for a few more minutes at medium speed (the egg whites will begin to thicken), then add a further 1/3 of the sugar. When they become creamy, pour in the remaining sugar and increase the speed of the beaters. The meringue is ready when it is firm and forms a bird’s beak on the beaters.
- Pipe the meringue into a pastry bag fitted with a notched tip. Line a baking sheet with parchment paper (to stick with a meringue tip). Place small mounds of meringue on top, making sure they are evenly spaced out as they expand during baking.
- Bake for at least 4 hours at 100°C. The meringues are cooked when they release perfectly. Store in an airtight tin.
Gourmet tip: make chocolate meringues by adding 20g cocoa powder at the end (not at the beginning, otherwise the whites won’t rise).
Enjoy your meal!
Cooking without gas or electricity
This recipe is taken from the book “Cooking without gas or electricity” by Linda Louis: from the wood stove to the solar oven via the fireplace or even the campfire, the rocket stove, the wood oven, the solar dehydrator , the smoker, the barbecue, the Norwegian pot…Explore alternative cooking techniques without gas or electricity for economical and ecological recipes. Linda Louis is the author of several books that are references in organic, local and wild cuisine. She also explores the themes of food autonomy in the great outdoors and zero waste. She regularly collaborates with the culinary, gardening or ecological press and since 2006 has contributed a blog, Cuisine Campagne (www.cuisine-campagne.com), a portfolio (www.linda-louis.com) and an Instagram account (lindalouisberry) in which she advocates authentic, generous cuisine close to nature and know-how.