Is there a person who has never tasted meringue in his life, is this a crunchy, crumbly, delicate delicacy? It got its name from the French word Baiser, which translates as “kiss”. The common name for meringue is the name meringue. The meringue recipe, like all ingenious, is simple. The basis is sugar and proteins. But, despite such a small number of ingredients, the question of how to cook meringues is very acute for real housewives. This delicacy is extremely tender and very moody in preparation. For an inexperienced cook, it can become such a disappointment that he will no longer take it. Therefore, before preparing meringues, you should reinforce your theoretical skills and knowledge with the basic rules for preparing this dessert. We will talk about three cooking methods, and each housewife will choose the meringue recipe that suits her best:
1. The French way.
This method is the easiest. The protein mass itself will turn out to be strong and magnificent, but bubbles will be visible in it, so it makes no sense to give beautiful shape to bezeshki, they will float anyway. The French meringue recipe is this - chilled proteins must be beaten to a strong foam, adding a pinch of salt to them. Then add sugar a little and beat until “hard peaks” appear - when you raise the mixer blades, the whipped proteins form sharp protrusions and do not fall off. Next, spread the meringue on a baking sheet with a spoon and bake until hardened and a golden crust appears.
2. The Italian way.
This method is distinguished by the fact that instead of regular sugar, whipped proteins are supplemented with cool-boiled sugar syrup. Pour it in a thin stream. When injecting syrup, in no case should you stop whipping proteins. Only after the mass has completely cooled can the mixer be turned off. This method is suitable for creams - hot syrup brews proteins, as it were, and the cream does not fall off. This cream is usually layered cakes, from it make the filling for cakes.
3. The Swiss way.
This is the most time-consuming way, but if you have already wondered how to cook meringue so that it turns out like in a store, you need this option. In this method, the complexity is that you need to do everything on a steam bath. But then the meringues that are prepared in this way will be strong and resistant, and the cookies can be given any shape. The cooking method is as follows - over a pan (bowl) with already boiling water, you need to install dishes with proteins and sugar. The main thing is to ensure that the bottom of the dishes do not come in contact with boiling water. You start whipping proteins - first slowly, until the sugar is completely dissolved, and then quickly, until a dense, dense mass is obtained.
After you have chosen the right meringue recipe, you need to find out some more important and useful things that will help in preparing the perfect meringue that looks and tastes good:
- Proteins used must be fresh. Only such proteins will be able to retain all the necessary air in themselves, and from them we get a dense dense mass.
- When separating whites from yolks, be very careful to be careful. If even a drop of yolk gets in, the meringues will not work.
- Break each egg separately over different dishes. This is done in order to exclude the possibility of getting into the total mass of a spoiled egg. It is much easier to get rid of it if it is in a separate bowl than if it gets into the total mass.
- Do not allow water to enter the mass. Even one drop can spoil the whole process of whipping.
- When whipping proteins, always start at the slowest speed of the mixer, gradually increasing it to the maximum.
Now you have all the necessary knowledge on how to cook meringues and if you follow all the tips, your creations will amaze not only loved ones, but also your guests.