Meringue - a type of confection made from sugar and egg whites.Knowledgeable people say that the first mention of it appeared in the XVII century.In German, the name of this delicacy sounds like «baiser», which means "kiss".In French, "meringue" is pronounced «meringue» or "merengue" and means the same thing.Indeed, this cake is delicate to the touch and gentle on the palate, which is true to its name.In an industry of this mixture makes delicious goodies air.In addition, the sweet protein and sugar mixture is used as part to create other, more complex confections.
In cookbooks there are many recipes that tell how to cook the meringue in the home.In principle, there's nothing complicated.Only need to strictly adhere to the ratio of the starting materials and strictly adhere to the recipe.In cooking, there are several kinds of sweet goodies: Swiss, Italian and French.Set of components have one and the same.The only difference is in the technology of manufacturing.The French used the usual whipping ingredients, followed by baking in the oven.The Swiss prefer a water bath.And the Italians are used as the basis of boiling sugar syrup.To understand how to cook the meringue in the home, you need to start to decide which way you act.
easiest option - it is a meringue in French.You will need 3 eggs and the usual cup of sugar.Prepared dessert follows:
- Take the egg and gently separate the yolks from the whites.
- Sugar on a coffee grinder to grind into powder.The latter can just buy in the store, so as not to waste time.
- Proteins pour into dry, clean container and beat with a mixer (or whisk) into a stable foam.The intensity of the whipping to increase gradually.
- Then, without stopping the process, a thin stream of powder enter.For flavor you can add a little vanilla.Duration whipping - about 15 minutes.Finished weight should stand firmly and do not pour out when you turn the dishes.
- from the oven baking.Neatly made it with parchment paper.
- With pastry syringe to squeeze the egg mass on paper and send it in the oven for baking.If there is none, the mixture can put a regular table spoon.
- baking process is at a temperature of not more than 100 degrees for about an hour and a half.At the end of the oven door may be slightly open, and cakes left there until cool.Almost items are not baked and dried at a relatively low temperature.That's the whole secret of how to cook the meringue in the home.
It's simple.The main thing - a good shake up a lot to spread out on the cake is not the contrary.And then you get no dessert elegant, crisp and shapeless mess.In general, there is nothing complicated about how to cook the meringue in the home.You only need time and patience.
So sweet cakes can be prepared with a variety of fillings.The fillers are most often used raisins or nuts.But you can dream up with toppings.Preparation of the meringue with nuts begins as follows.For ease of whipping can be added to a mixture of citric acid on the tip of a knife or 2-3 milliliters of lemon juice.At the very end, when the mixture has a dense texture and glossy color, it adds nuts.They must be carefully pre-grind a knife or crush in a mortar.Otsazhivanie pieces and baking occurs also in a conventional manner.The taste of this dessert is much softer and more pleasant.But nuts increase the caloric of the finished product, so eat a lot of cakes is not recommended, especially for those who are watching their weight.
Meringue can not be just an ordinary cake.In cooking, the mixture is sometimes used in the manufacture of, for example, cakes.There puffed product can act as decoration, individual pieces or the whole cake.The method of how to prepare the meringue cake, very similar to the usual standard version.The starting components are whipped together to form a stable solid mass, which is then dried on a baking sheet in the oven at a temperature no higher than 100 degrees.It may take 1 to 2 hours.It is necessary to constantly monitor the process and check the cake to the touch hardness.The dried preform must first cool.Only then can you begin to form the finished product.Normally meringue is used in combination with biscuit shortcakes.Their coat with butter or custard, and then decorate on your own.In no case can not use the liquid layer!In this case, the cake of meringue melted, and the product loses its appearance.
Success is guaranteed only in the case when one considers all the useful tips and strictly observe the conditions stated in the recipe.
