Discover the Art of Creating Heavenly Meringue Recipe
There’s something utterly magical about meringue. It’s like capturing clouds and turning them into a delectable treat. This heavenly confection, often found in crowning pies or delicate pavlovas, is a testament to the magic that can be conjured in the kitchen. Today, we’re unveiling the secrets to crafting the perfect Meringue – a delightful dessert that is as dreamy as it is delicious.
Meringue is a dessert and the base of many confectionery products, which are whipped and baked egg whites. The meringue recipe is a wonderful invention of French confectioners. From simple products – sugar and whipped egg whites – you get the most delicate airy meringue – a kiss in French.
You can also check out our other Dessert Recipes.
Easy Meringue Recipe
From simple products – sugar and whipped egg whites – you get the most delicate airy meringue – a kiss in French.
Ingredients
- 3 pcs large egg whites
- 1½ cups powdered sugar
Instructions
- Separate the whites from the yolks. Beat the whites with a mixer first on low speed for about 30 seconds. When the whites just start to foam, increase the speed to medium and whip until a thick white foam forms.
- Then gradually add the powdered sugar. Turn off the mixer and stir the meringue base with a spoon, picking up the protein mixture that splattered during the whipping process.
- Then whisk for a few more minutes on high speed. You should get a thick foam with a uniform consistency. You can check the readiness of the meringue base, oddly enough, by lifting the container with it upside down: the protein mass should remain in place.
- Place the ready base in a cooking bag. You can do with an ordinary spoon, but the dessert will not be so beautiful.
- Preheat the oven to 210°F (100°C) and bake the meringues for 1-1.5 hours or until they easily come off the parchment paper. Avoid opening the oven during baking.
- The cooking time depends on the size of the meringues: the smaller they are, the quicker they will be ready. Too large meringues will take about 2 hours.
- Do not open the oven during cooking. Temperature differences may cause the meringue to crack. The finished meringue should come off the parchment easily.
- After cooking, turn off the oven, open the door slightly and leave the meringue inside to cool completely for a few hours.
Notes
- Eggs should not be the freshest, but about a week old. The whites of such eggs are better whipped.
- Separate the whites from the yolks as carefully as possible. If even a little yolk gets into the egg white mass, it simply will not whip.
- Separate the whites from the yolks immediately after you take the eggs out of the refrigerator. But before whipping the whites should stand at room temperature for half an hour. Thanks to this, the base will be more airy.
- Whip the whites in a clean, dry container. The mixer attachments should be the same. Even a drop of water or grease will not make the whites foamy. To be on the safe side, you can pre-wipe the dishes with lemon juice and then with a paper towel.
- Do not use sugar, but powdered sugar. If it is not available, ordinary sugar can be ground in a coffee grinder. Protein mass is whipped better with powdered sugar. In addition, sugar particles can remain, which means that the dessert will not be so tender.
- Powdered sugar should be added after you whip the whites into foam, not before. It should be added in portions, about a teaspoon at a time, while continuing to beat the egg mass.
- Lemon juice is added at the end so that the mass does not lose volume. Proceed from the calculation of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer, which already whipped the whites into a stable foam, you can not add juice. In any case, it will not harm the finished dessert in any way.
