In the world there are many people who love sweets and goodies. One of the most delicious treats is meringue. Many cook this product at home. An oven is required for cooking. However, in a convection oven, meringues are not always obtained.
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How to cook meringue?
The composition of meringues is surprisingly very simple. Its main ingredients are only proteins and sugar. Sometimes in meringue add nutmeal and starch. Such a small amount of dessert components does not mean that preparing the product will be easy and simple. For an inexperienced chef, tender meringues can bring a lot of unpleasant surprises. Therefore, for the proper preparation of meringues, a person must possess theoretical knowledge.
Cooking a dessert like meringue can be done in three ways.
The first of these is called French. This method is the easiest to execute. It can be used for attempts to develop this dish, as well as for the manufacture of meringues of simple shapes that do not have subtle patterns. The mass of proteins turns out to be lush, strong, but the bubbles in the product clearly stand out. French meringues are prepared in this way: chilled proteins are whipped to a strong foam with a pinch of salt, then sugar or powdered sugar is added a little, after which the whole mass is beaten to a “hard peak”.
The second way to make meringue is Italian. It differs from the French one in that instead of sugar, dessert is added to cool boiled sugar syrup. Hot syrup is poured into the product in a thin stream. Proteins are whipped until the mass cools down.
The third, most laborious, method of making meringues is Swiss. To implement it, you need to build a steam bath. As a result of this method, meringues will be the most dense, strong and stable. From the mass, steamed, you can build cookies of various shapes and patterns. Their main advantage is that they dry quickly. Cooking takes place like this: a container with proteins and sugar is set over a pot of boiling water. In this case, the bottom of the dishes should not come in contact with boiling water. Proteins beat very slowly until sugar dissolves. Then the speed of whipping increases. The result should be a dense dense mass.