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THE FRENCH MERINGUE

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FRENCH MERINGUE

French , Italian or Swiss, the meringue is European and takes different forms depending on what you want to do. Decorate, lighten a butter cream, or simply chew, its uses are multiple. Of Swiss origin, it was invented by an Italian pastry chef. Crunchy and melting when she is French, almost brittle when she is Swiss, frothy when she is Italian, its always prepares with egg whites and sugar.




FOR 50 SMALL MERINGUES


60 g egg whites (about 2)

60 g caster sugar

60 g icing sugar




Preparation:



Preheat oven to 194 ° F.In the bowl of the beater, put the whites with a few drops of lemon juice and start beating at slow speed.

When they have doubled in volume, increase the speed and pour half of the powdered sugar.

Continue beating for 2 to 3 minutes, then pour the other half of the powdered sugar.

Once the whites are well mounted and firm, pour the icing sugar in one go and continue beating until the whites are shiny and make bird's beaks at the end of the whip.

Arrange the meringues using a pastry bag on a baking sheet lined with baking paper.

Bake for an hour and let the meringues cool in your oven at the end of cooking.



TIPS TO WELL SUCCESS YOUR FRENCH MERINGUES


WHITES


It is best to use egg whites at room temperature. The best thing is to have them separated from their yellow the day before.

Make sure that there are no traces of yellow in the blanks, it would prevent them from mounting properly.

The few drops of lemon juice can be replaced by a few drops of white vinegar.


COLORING AND FRAGRANCE


French meringue can be very easily colored or scented. It is preferable to use powdered dye, which is easier to dose and mix. The addition of dye and flavors is done once the whites have the consistency of bird's beak, just before cooking.


THE COOKING


It is important not to exceed 194 ° F at the risk that the meringues lose their beautiful white and shiny color. Remember to open the door of your oven, using a wooden spoon, to let moisture escape during cooking.


You can vary the cooking time of your meringues, depending on the result you want. 1 hour for white and mellow meringues. 1h30 for crunchy and melting meringues with a soft heart.


THE PEARL MERINGUES


To obtain pearly meringues, it is enough once erected, to sift over a little icing sugar. Wait for a light crust to form, then powder a second time just before cooking.

CONSERVATION


Meringues can be kept for several weeks away from moisture. The best thing, if you have not devoured them all before, is to put them in a metal box once they are completely cool.


USES


Delicious to eat with coffee, you can also float it in a chocolate soup. It is also used to bring crispness to some desserts. When they are crispy, they are used in recipes of vacherin iced.



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