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meringues

meringues

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meringues

Some tips for making perfect meringues

The meringue is egg white with snow and sugar, cooked slowly for a long time. When we know that, we say that there is nothing simpler to do and yet, it remains the pet peeve of many amateur pastry chefs And yes, to achieve a beautiful meringue, when you do not know all the tricks, it can prove to be a real ordeal: collapse cooking, unsightly coloring, soft or grainy meringues ... I pass and best!



In this article, I explain the few basic rules to respect never to know any more disappointments when making your meringues and here is a little recap:


  • Eggs at room temperature.
  • Utensils very dry and clean (no plastic bowls that wear tend to retain traces of fat).
  • No salt but a little lemon.
  • A little patience to allow time for the sugar to blend in with the whites between each addition.
  • Slow and gentle cooking with a rotating heat (preferably), opening the oven every 30 minutes to remove moisture.


To make these meringues, I was helped, as always, by my mini-robot.
The use of a robot will facilitate your task because the complete incorporation of the sugar can take about ten minutes which will seem less long if the robot does it for you. However beware, some robots are not suitable for small amounts of egg whites. The whip has a tendency to touch the surface, so the whites will not be able to climb properly. I advise you, in this case, to use an electric mixer to mount amounts less than 3 egg whites.

I love meringues, and with this recipe, I succeed them every time




Difficulty          :                     Easy
Preparation       :                    20 minutes
baking               :                   1 h 15 min
Total time          :                  1 h 35 mn





INGREDIENTS
16 PEOPLE



Egg white:                   4

Sugar:                         250 g

4 or 5 drops of lemon juice



PREPARATION



1 Preheat the oven to 194° F  ( 90 ° C).
2 Beat the whites with a whisk, While beating, add half of the sugar (125 g) and 4 or 5 drops of lemon juice.

3 Once the snow is white, add the rest of the sugar with a spoon and gently incorporate it (like when you incorporate snowy whites for a chocolate cake).

4 Once the preparation is ready, Spread everything in a pocket with a starry sleeve (or round according to your mood )
Immediately place the meringues on one (or two) plate covered with baking paper.

To finish  


Bake immediately (this is important because the meringue does not keep its texture for a long time, it ends up returning water after a while if it is not cooked, so if you make two plates,  it's important to cook them at the same time.)
A minimum of 1 hour and a half is needed for small meringues, 2 hours (or more) if they are bigger. During cooking, every 30 minutes, open the oven door for a few seconds to evacuate the humidity.

The meringues are cooked when they are peeled off without difficulty from the baking paper. They are so crispy and all light. If they do not come off, prolong cooking for 30 minutes and so on.
To let them dry perfectly, it is possible to bring them down slowly in temperature in the oven off at the end of cooking.


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meringues



They can be kept for several days in an airtight metal box but do not appreciate the humidity.

Treat yourself.



Cook, savor ... then if you wish, share/publish (below) your 

opinion on this recipe.



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