Dessert

Meringue


Ingredients for Meringue

  1. Egg white 4 pieces
  2. Sugar 1 cup
  3. Vanilla Sugar 1-2 teaspoons
  • Main Ingredients Eggs
  • Serving 1 serving
  • World CuisineFrench Cuisine

Inventory:

Knife, Deep bowl, Mixer, Tablespoon, Glass (capacity 250 milliliters), Oven, Baking paper, Nonstick pan, Pastry bag with nozzle, Kitchen spatula, Large flat dish

Meringue preparation:

Step 1: prepare the chicken proteins.


Each step in the preparation of this dessert is very important! First of all, the choice of eggs, they should always be fresh and chilled! And so we take a chicken egg, beat it with a kitchen knife and very carefully separate the protein from the yolk. Pour the protein into a deep bowl, and the yolk into the bowl. Important: in proteins there should be no pieces of shell, as well as particles of yolk.
In the same way we prepare the rest of the eggs. We put a bowl with proteins under the mixer blades, and use chicken yolks to prepare any other delicious dishes. Turn on and preheat the oven to 80 - 100 degrees Celsiusif it’s electric, then 150 degrees celsius. Cover the non-stick baking sheet with a sheet of baking paper.

Step 2: beat the whites.


Turn on the mixer at the slowest speed and start whipping the proteins to a bubble mass for 5 minutes.

Then increase the speed of the kitchen appliance to an average level and put half a glass of granulated sugar in a bowl. Continue to mix until soft wavy but strong enough peaks are still 10 - 12 minutes. Now we begin to introduce the remaining sugar into the resulting mixture, we act slowly with the help of a tablespoon, gradually increasing the speed to the maximum. After that add a couple teaspoons of vanilla sugar to the proteins and continue whipping them for 15 - 20 minutes or until the egg mass becomes denser.

Whipping proteins will take from 30 to 45 minutesbut no less! Qualitatively whipped proteins at this stage of mixing should be foamy, their texture should be stable, when lifting the mixer they should sit tightly on its blades without falling and not flowing back into the bowl. The main thing is not to kill the proteins, otherwise they will settle, become liquid, and it will be impossible to rehabilitate them!

Step 3: form the meringues.


Now we install the necessary nozzle on the pastry bag and with the help of a tablespoon we put whipped whites in it. We connect the edges of the bag so that the air outlet is only from the nozzle side, and squeeze the protein mass onto the baking sheet prepared for baking. We do this so that between the meringues there is a small free space 1.5 - 2 centimeters wide. It is advisable that the servings in volume be no more than 1 tablespoon.

Step 4: bake the meringues.


After we check the temperature of the oven, and if it has warmed up, we place a baking sheet in it with a still raw dessert on the middle rack. Bake meringues for 1,5 hours depending on the size of the products. If you bake dessert in an electric oven, then after installing the pan, you should immediately reduce its temperature up to 140 degrees. After the required time has passed, turn off the oven and forget about the dessert on 12 hoursbut better all night.
Then, using a kitchen spatula, transfer the meringues to a large flat dish and serve it on a sweet table. Properly prepared meringues have a light beige color, easily lag behind the pan and do not stretch after cooling.

Step 5: serve the meringues.


Meringue is a great sweet dish that is served at room temperature. If you store the meringues without packing the next day, they will soften and will not be crispy, so we pack them in plastic bags or dry, clean, sealed containers. If desired, before serving, you can pour them with melted and cooled chocolate or sugar syrup based on fruits or berries. Meringues can also be used to decorate cakes, pastries, cookies, pies, or savor them with fresh fruits and berries. Enjoy it!
Enjoy your meal!

Recipe Tips:

- If the temperature of a conventional oven exceeds 100 degrees Celsius, it is better to slightly open it during baking meringues.

- Dishes in which all the ingredients will be mixed must be completely dry without a drop of water or fat.

- The cooking time of meringues ranges from 1.5 hours to 3 hours, it depends on the characteristics of the stove. Their readiness can be checked in the following way, if they are easily separated from the pan - they are ready. It happens that meringues can easily be separated from the pan, but on the break they are a little malleable, then it’s worth turning off the stove and holding them in a warm oven for 12 hours or, if necessary, drying them in the oven, slightly increasing its temperature.

- If your stove has a strong top heat, after about 1 hour of baking, the meringue should be covered with a sheet of aluminum food foil so that there are cracks so that the baking does not darken from above.

- In no case do not drive squirrels in a blender! The mass will remain liquid!

- In order for the whites to whip thicker and be denser, you need to add a pinch of non-iodized salt to them.

- Cold egg yolks should be re-chilled in a freezer for 10 to 15 minutes before beating.

- For 1 baking sheet, 2 egg whites are enough.

- Instead of 1 cup of sugar, you can put 0.5 cups of sugar and 0.5 cups of powdered sugar. Powder should be added at the second stage of beating, after the sugar grains dissolve in the whipped protein.