Meringue is a delicate, melting in your mouth treat for the sweet tooth. Peerless magnificent "clouds", which are often called meringues, go with a bang and in a simple way, and in various cakes. In the preparation of meringues is straightforward, but requires compliance with a number of rules. Properly prepared meringues bring great pleasure to all family members, because it differs from the purchased, and also made by the hands of mom
So how to cook meringues?
Pick your recipe
You will need
-
- 4 squirrels;
- 180 - 200 g (incomplete glass) of sugar;
- 0.5 tsp starch;
- 1 tsp white wine vinegar (can be replaced with lemon juice
- or citric acid);
- vanillin (optional).
Instruction manual
1
To prepare the meringues, carefully separate the squirrels from the yolks. Remove the latter - you will not need them. Drain the squirrels into a whipping cup, preferably high. Often there is advice to slightly add salt to the whisk for better whipping - add salt literally on the tip of the knife. How to beat squirrels? Start whipping at a slow mixer speed. This will avoid the formation of large "bubbles", which will then burst and cause the meringues to settle.
2
Add sugar in a thin stream and gradually increase the speed of the mixer. At high whipping speeds, proteins rise better and thicken faster. Beating should take no more than 5-8 minutes.
3
Starch is an optional ingredient, more used to fix meringues. With experience, the need for it will disappear. Add it at the end of whipping, pouring gently, as thin as possible.
4
At the end of whipping, add citric acid or vinegar. The result should be a lush, persistent mass, with completely dissolved sugar. When baking, it will have the most melting texture.
5
Preheat the oven to 150 ° C. Cover the pan with oiled parchment. Drop the meringues through a pastry bag in the form of turrets, rings, sticks - as the fantasy tells. Or just flatten with a spoon on the surface of the baking sheet - you get a flat cake. Put a baking sheet with protein mass burned and not fried. Meringues should dry more than bake in the literal sense of the word. After turning off the oven, do not immediately remove the meringue, let it cool in the same place.
note
Fat prevents the whipping of proteins, so dishes and whisk should be thoroughly washed
Useful advice
In no case should the yolk break, one cannot let even a drop of the yolk fall into the squirrels - they will not break.
At medium speeds, as well as when whipping manually, the mass is lower and denser.
Ideally, there should be no sugar crystals in the meringue, if the protein mass has already been whipped, dense and standing, and the sugar still remains - do not pour it.