French cuisine is famous for its exquisite and unique dishes, including meringues. This is an airy dessert made from egg whites and powdered sugar. Otherwise, it is called "meringues." Preparing a treat is simple, but how to make meringue at home will be described in this article.
Any housewife who does not have vast experience in culinary wisdom can make a crispy treat. For example, in Switzerland squirrels are whipped in a water bath to a lush foam, and then sugar is added and sent to the oven to a minimum temperature. It is important that the air mass does not burn out, which is why the cake must be dried, not fried. Due to this, smooth, plastic and glossy meringues are obtained at home (photo is presented below).
Italian chefs depart from the traditional recipe: they beat egg whites on hot sugar syrup, then put them on ice and let settle. In fact, the cream is brewed before your eyes, it is very convenient for the layer of cakes and other sweet pastries. Indeed, this is a paradoxical and very tasty dessert, characterized by simplicity and versatility. How to make meringues at home airy and crispy? To do this, you must adhere to several key rules:
- Beating utensils should be dry, without excess moisture and grease.
- In order for the mass to turn out to be dense, thick and uniform, not a drop of yolk should get into the bowl; for this, the protein must be separated as carefully as possible.
- For whipping, it is better to use a mixer, with a whisk you can not achieve a good result.
- Citric acid will help the cream thicken faster. Add it at the very beginning.
- Follow the entire sequence of actions: first beat the protein without sugar and only after thickening pour in powdered sugar.
- Use chilled eggs for cooking.
- For a piquant taste add chopped almonds, cashews or walnuts.
- Planting cakes on parchment paper - it will be easier to take out.
- Bake at a low temperature, gradually increasing it to 100C.
- After the meringues have prepared, leave for 10 minutes in the oven for final drying.
These simple tips will help you achieve an amazing result. With our recommendations, you no longer have the question: "How to make meringue at home?" For juiciness, you can lubricate the finished cakes with butter or curd cream. It is very tasty and festive with whipped cream and fresh berries.
Traditional french meringue
Components:
- 5 chilled proteins;
- powdered sugar (2 cups);
- citric acid or lemon (20 g).
Separate the proteins, add citric acid and beat with a mixer until a homogeneous, elastic consistency. Then pour in a thin stream of powder, continuing to whisk. Cover the baking sheet with paper, grease with butter and squeeze small cakes with a pastry bag.
If you don’t have a special bag, you can use a regular tablespoon. Put dessert in the preheated oven and bake for about two hours. Carefully watch the meringues so that they do not darken or crack. Here's how to make meringue at home without too much effort, without getting your hands dirty. This delicacy is distinguished by its unusual taste and lightness.
In the same way, you can cook meringue cake at home under the name "Count Ruins", a Pavlova cake. Meringue cakes go well with biscuit dough. The layers can be greased with any cream, add nuts, bananas, strawberries and other berries to your taste.