How to make meringues at home from simple products?

French cuisine is famous for its exquisite and unique dishes, including meringues. This is an air dessert made from egg whites and powdered sugar. Otherwise it is called "merengi". The delicacy is prepared simply, and how to make meringues at home will be described in this article.

Crisp delicacy can make any hostess who does not have a huge experience in culinary wisdom. For example, in Switzerland whites are beaten in a water bath to a lush foam, and then sprinkle sugar and sent to the oven at a minimum temperature. It is important that the air mass is not burnt out, which is why the cake should be dried, and not fried. Thanks to this, smooth, plastic and glossy meringues are produced at home (photo below).

Italian chefs depart from the traditional recipe: they beat egg whites on hot sugar syrup, then put them on ice and let them settle. In fact, the cream is brewed before your eyes, it is very convenient for a layer of cakes and other sweet pastries. Indeed, this is a paradoxical and very tasty dessert, characterized by simplicity and versatility. How to make meringue in the home air and crunchy? To do this, you must adhere to several key rules:

1. Dishes for whipping should be dry, without excess moisture and fat.
2. To ensure that the mass is dense, thick and uniform, no drop of yolk should fall into the bowl, for this the protein needs to be separated as carefully as possible.
3. For beating it is better to use a mixer, a whisk does not achieve a good result.
4. Citric acid will help the cream to thicken faster. Add it at the very beginning.
5. Observe the whole sequence of actions: first beat the whites without sugar and only after thickening pour in powdered sugar.
6. For cooking use chilled eggs.
7. For piquant taste add crushed almonds, cashews or walnuts.
8. Plant cakes on parchment paper - it will be easier to take out.
9. Bake at low temperature, gradually increasing it to 100C.
10. After the meringues are cooked, leave for 10 minutes in the oven for final drying.

These simple tips will help achieve an amazing result. With the help of our recommendations, you will no longer have a question: "How to make meringues at home?" For juiciness, you can lubricate ready-made cakes with butter or curd cream. Very tasty and festive with whipped cream and fresh berries.

Traditional French meringue

Components:

- 5 chilled proteins;

- powdered sugar (2 cups);

- citric acid or lemon (20 g).

Separate the proteins, add citric acid and whisk the mixer to a homogeneous, elastic consistency. Then, with a thin trickle, pour powder, whilst continuing to beat. Cover the baking tray with paper, grease with butter and use a pastry bag to squeeze out small cakes.

If you do not have a special bag, you can use a regular tablespoon. In a preheated oven put the dessert and bake for about two hours. Carefully follow the meringue so that they do not darken and crack. Here's how to make meringues at home without unnecessary effort, not smearing hands. This delicacy is distinguished by its unusual taste and ease.

In the same way, you can make a homemade cake-meringue called "Grafski ruins", Pavlov's cake. Meringues from meringue fit well with a biscuit dough. Layers can be lubricated with any cream, add nuts, bananas, strawberries and other berries to your taste.