Puppe di Monaca | Nun's Breasts Meringues
Savor the simplicity of Italian meringue with this easy-to-make Puppe di Monaca recipe.
Servings: 40 meringues
Equipment
- Electric mixer
- Piping bag
- Baking sheet
- Parchment paper
Ingredients
- 3 1/2 oz room temperature egg whites (about 3 medium eggs)
- 10 1/2 oz granulated sugar
- Powdered sugar as needed
Instructions
- Start Whipping: With an electric mixer, begin whipping the egg whites and 1/3 oz of sugar. Whip at high speed for about 30 seconds.3 1/2 oz room temperature egg whites, 10 1/2 oz granulated sugar
- Add More Sugar: Gradually add 3 oz of sugar while continuing to whip for 2-3 minutes.
- Finish the Sugar: Add the remaining sugar in two batches, whipping at high speed for about 4-5 minutes.
- Achieve Perfect Peaks: Continue whipping until you get a shiny meringue texture, around 5-6 minutes.
- Shape the Meringues: Transfer the mixture into a piping bag and shape your meringues on a baking sheet lined with parchment paper.
- Prep for Baking: Dust the meringues with powdered sugar before baking.Powdered sugar
- Bake with Care: Bake in a preheated 250°F convection oven for 2 hours, leaving the door slightly ajar to let steam escape and prevent soggy meringues.
- Cool Down: After baking, turn off the oven and let the meringues cool inside with the door slightly open overnight. This prevents thermal shock and cracking.
Notes
- In Prato, these meringues are sometimes filled with whipped cream for an extra indulgence.
- Patience is key to perfect meringues!
