Meringue, also known as French meringue, is a cream that is prepared with very few ingredients: egg whites, a pinch of salt and sugar, but it is delicious. There are some variants such as the Italian prepared with syrup or the Swiss meringue that prepared in a bain-marie. It can bake to prepare meringues of different types or many other desserts, such as lemon tart and meringue. Do not think twice and follow the steps to discover how to make the meringue.
- 4 egg whites
- a pinch of salt
- 250 gr of icing sugar
You need :
- Electric or manual rods
Follow these steps to make the Meringue
Making meringue is very simple; however, it is important to take into account the technique to get it to lift properly, serving as a decoration for your desserts.
To start, put the egg whites in a large enough bowl, as they will increase in size much later. It recommended removing the eggs from the fridge beforehand. So that they are at room temperature.
Whisk them vigorously together with the salt until they become consistent. So that is to say, until stiff, using an electric rod or mixer
When it has reached the desired point, let the meringue rest for a few minutes and check that there are no remains of the white without beating on the bottom to prevent it from lowering.
Add the icing sugar slowly and continue stirring so that it well integrated. In case you use normal white sugar, it will be necessary to beat for a longer time so that it dissolves completely and does not remain granulated.
When you have added all the sugar, continue beating until the mixture is shiny and frothy. You will know that the meringue has acquired the ideal texture when hard beaks begin to form or what is also known as “little bird beak”, due to its similarity to this part of the birds.
You can add vanilla or lemon essence to make it taste better.
If you want to prepare baked meringues or so-called meringue sighs, you should bake them at low temperature (100-120ºC) for at least an hour and a half. In case your oven allows it, cook them with the door ajar to dry more quickly.
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You will have to be very patient to get the ideal meringue texture.
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