A gentle meringue can serve as a binding component of a cake or an ornament for any other dessert, as well as a completely independent dish that can be baked in the oven to a state of meringue and served as a treat to a cup of tea or coffee.
How to cook French meringue?
Before you go directly to the recipe and technique, you should pay attention to a few simple rules that will be useful to you not only if you want to prepare meringues, but if you just need to whip the squirrels:
- Before whipping the proteins, pay attention to cleanliness. Fat does not let the proteins get into the foam, so thoroughly wash the bowl and corolla, trying to get rid of the slightest remains of fat.
- Proteins before beating should be warmed to room temperature, so they beat up much easier and faster, so for an hour before cooking, take the eggs out of the refrigerator.
- Take care not to perevzbit proteins. The overweight mass loses its airiness when baked, and on the coronet it looks dry and lumpy, so make sure that the finished meringue does not lose its shiny and smooth texture.
- Be safe from the "fall" of protein peaks by adding a little lemon acid or starch to the protein. The latter is first sieved with sugar.
- Sugar in meringue is added gradually and portion by piece. Preliminary, the proteins should be beaten up to soft peaks, and then go on to adding sugar.
The recipe for the French meringue
French meringue is considered to be one of the simplest and basic types of meringue, since its preparation consists only in whipping the proteins with sugar, and sugar by weight should be taken exactly exactly 2 times more than the protein.
Ingredients:
- clear proteins - 90 g;
- sugar - 180 g;
- citric acid - 1/8 tsp.
Preparation
Whisk egg whites until soft peaks with the addition of citric acid. To the lavish mass obtained by adding sugar, not stop whipping. As soon as the mass becomes shiny and smooth, and also confidently will keep on the aureole without sliding - merenga is ready. Now it can be used for decorating or preparing cakes.
The easiest way to turn a French meringue into a real dessert is to make a meringue out of it. To do this, place the air of the merengue in a confectionery syringe and place it on a sheet of parchment covering the baking tray. Dry the meringue at 100 degrees for 1 hour.