Separate the whites from the yolks. We need 4 squirrels.
In a saucepan put 225 g of sugar and 10 g of vanilla sugar.
Pour 65 g of water. And put on fire, you can not stand on ceremony and immediately on a fairly strong one. Stirring, bring the syrup to dissolve the sugar, then slightly reduce the heat and cook the syrup without touching it.
Here you can see how different types meringues and recipes ready to prepare them as well as learn what their use in our home bakery products. This type is the easiest to prepare, it is done by mixing egg whites that are set to the point of snow with sugar. We use up to twice the weight of whites in sugar; Ideally, use semi-closed sugar and translucent white sugar. You can also add flavorings and dyes. If you want brown, you need to put the gratinator in for a few minutes at the end.
While the syrup is preparing, beat the whites in a lush foam.
Don't forget the syrup! It is very important for us to cook it to a certain temperature - 117-118 degrees. Therefore, we control it with a thermometer. If you don't have one, you can test for a soft ball. Prepare in advance ice water. And then, when 3-4 minutes have passed since the syrup was boiled, scoop up a little syrup with a spoon and lower this spoon into ice water. Then try to roll a soft ball out of the sugar mass. If it turns out, then the syrup is ready. If the syrup just dissolves, then it's too early. If the sugar mass cold water hardens, then the syrup you have digested. But, as you can see, all this is rather inconvenient. If only because while you, especially out of habit, carry out these tests, your syrup will be digested a hundred times. It is recommended to remove the saucepan from the heat for the duration of the test, but ... in general, this is also not very convenient. Our famous confectioner Nina Tarasova recently showed a much more interesting and amusing way on her Instagram, who, by the way, also noted how inconvenient it is to make samples for balls. Nina suggests twisting a loop out of wire in advance, and then dipping it into boiling syrup and trying to blow a bubble, like a soap bubble. If the bubble is blown out, then the syrup is ready. You can see what it looks like in instagram at Nina.
Let it cool in the oven, the door opens slightly. It is used in many desserts and even in fruit salads. This type of meringue is more consistent than French but less firm than Italian. We removed it from the water bath and continued to beat. The meringue will be ready when the bowl where we beat it is not to the touch.
It is used to decorate cakes, ice cream, cookies, but mainly for fillings. This meringue is denser than the French, even the Swiss, because we add sugar in a clear form in the form of a hot syrup, and this causes the whites to cook slightly.
Well, in general - buy a thermometer, they are very inexpensive, but how many times will you need them!
Well, now the syrup is cooked, turn on the mixer, start beating the whites again ...
Tender can serve as a binding component of the cake or decoration for any other dessert, or quite an independent dish, which can be baked in the oven to a state and served as a treat with a cup of tea or coffee.
The syrup should be at the point of the soft ball. Once the syrup has been made, we add it little by little from one side to egg whites and keep on fighting. In this process, the whites are heated and there is no need to bake the meringue. The amounts will be the same as for French meringue: twice the weight of whites in sugar.
Here you have many as well as the basic recipe of them. Yes there is different types meringues, so let's explain the differences and how we're going to make them. And it is so that at home I have a man, my wife, who loves merengue. In one sentence, we see the complexity of creating a meringue. If we add more or less sugar, if we add it to the ground or syrup, if we beat it in one way or another, if we cook for more or less time and at more or less temperature, we will have different types of meringue.
How to make French meringue?
Before you go directly to the recipe and technique, you should pay attention to a few simple rules, which will be useful to you not only if you want to cook meringues, but also if you just need to whip the whites:
- Before whipping proteins, pay attention to cleanliness. The fat prevents the egg whites from foaming, so wash the bowl and whisk thoroughly, being careful to get rid of the slightest bit of fat.
- Proteins before whipping should be warmed to room temperature, so they beat much easier and faster, so take the eggs out of the refrigerator an hour before cooking.
- Be careful not to over-beat the egg whites. Overwhipped mass loses its airiness when baked and looks dry and lumpy on the whisk, so make sure that the finished meringue does not lose its shiny and smooth texture.
- You can play it safe from the "fall" of protein peaks by adding a little to the protein citric acid or starch. The latter is pre-sift with sugar.
- Add sugar to the meringue gradually and in portions. Beat egg whites to soft peaks before moving on to adding sugar.
french meringue recipe
French meringue is considered one of the simplest and most basic types meringue, since its preparation consists only in whipping proteins with sugar, and sugar by weight must be taken exactly 2 times more than protein.
In this case, the syrup is cooked to a loose ball. That is, if we wet the skimmer in syrup, pull it out and punch it through the holes, the ball that breaks should come out. And this syrup is added after the whites are mounted with the remaining sugar.
This meringue is used as is, you can make shapes with cookies, put them in capsules directly and sprinkle with coffee, chocolate, etc. Or to cover cakes or pastries. The same amount of whites is used as sugar. Although, if you want us to add more in a more consistent way, or if you want less, we'll add less. This type of meringue is used to decorate cakes, cookies, ice cream, etc. and sometimes the completion that is done is the gratin in the oven.
