Meringue is a light and sweet combination that is used to decorate cakes such as lemon meringue and coconut cream. It is simply prepared with whipped egg whites and sugar. It's not difficult to make, but it adds a master touch to your desserts. Read on to learn how to cook it.
Ingrediants
- 4 egg whites
- 100 g of granulated sugar
Steps
Part 1 of 3: Preparation
Step 1. Wait for a dry day
The meringue is prepared by incorporating the air into the egg whites to increase their volume and make them light and fluffy. The consistency of the meringue is better when the weather is dry because there is less water that weighs down the egg whites. On rainy or very humid days, the air is full of water. That's why meringue is easier to cook on dry days.
When it rains, try to beat the egg whites longer to minimize the chance of them falling apart
Step 2. Use perfectly clean or dry glass or stainless steel tools to make the meringue
Plastic bowls are difficult to clean and often there are traces of oil or other foods that can affect the quality of the meringue.
Even a single drop of water can ruin the result, so you need to be 100% sure your tools are dry
Step 3. Use older eggs
The consistency of the egg whites changes over time, and becomes more liquid. 3-4 day old eggs are better whipped to snow than very fresh ones. If you buy eggs at the grocery store they are likely to be a couple of days old already, so they're fine. If you buy them at the farmer's market, ask the farmer how many days they have, so you know when to use them.
Step 4. Separate the yolk from the egg white
You can use a specific tool or do it by hand. The egg yolks are not used to prepare the meringue so keep them aside for an ice cream or a custard. Here's the quickest way to separate egg whites from yolks:
- Hold an egg over a clean steel or glass bowl.
- Break it on the edge of the bowl and let the egg white fall inside.
- Carefully separate the shell into two halves and pass the yolk from one to the other, letting the egg white fall. Continue in this way until all the egg white is in the bowl and only the yolk remains in the shells.
- If you have to practice this technique, separate each egg in a small container and then pour the egg white into the bowl you will use to whip it. So you don't ruin all the egg whites if a little yolk falls on the very last egg.
Step 5. Keep the egg whites at room temperature
In this way they fit better reaching a greater volume. Wait until they have reached room temperature and do not process them right out of the refrigerator.
Part 2 of 3: Whip the egg whites into snow
Step 1. Beat the egg whites until stiff
Use an electric mixer to work them inside the bowl. It will take several minutes before they reach the required volume and foamy consistency. Keep whisking them until they become fluffy and hold the shape you work them in.
- The bowl should be large enough with high sides, and the mixer set to medium-high speed.
- You can also beat the eggs by hand but it takes much, much longer than an electric hand mixer and it would still be impossible to achieve the same result.
- If you are making meringue cookies, you can add cream of tartar or other flavorings at this stage of the recipe.
Step 2. Add the sugar slowly
Continue to work the egg whites with the mixer and add the sugar one teaspoon at a time. It will slowly dissolve into the egg whites causing them to become shiny and sticky. Add as much sugar as you like and keep using the hand mixer to melt it.
- Most meringue recipes recommend 25g of granulated sugar for each egg.
- If you want a fluffier meringue, use less sugar - you can get to 2 teaspoons per egg. If you want a thicker meringue, add more sugar: you will get a shiny and consistent meringue.
Step 3. Continue beating the eggs until they are shiny, sticky and stiff
Eventually the egg whites thicken and acquire a glossy patina. Take some meringue and rub it between your fingers, if you feel the sugar granules it means that it still needs to be processed. If, on the other hand, it is perfectly smooth, it is ready to be cooked.
Another way to tell if the meringue is ready is to dip a spoon into the mixture and then turn it upside down, if the meringue slips off the spoon it still needs to be processed. If it remains on the spoon, it is ready
Part 3 of 3: Cook the Meringue
Step 1. Prepare the meringue before mixing the cake
This gives it some time to settle before being placed on top of the cake and it will adhere better during cooking. Here are some preparations that you can try and that require the presence of meringue:
- Lemon meringue.
- The cake with the coconut cream.
- The raspberry meringue.
- The lemon cream pie.
Step 2. Spread the meringue over the hot cake mixture
Make sure you have a pie base with a very hot filling ready for the meringue. With a spoon put the meringue over the filling and distribute it evenly. Continue this way until you get a thick layer on top of the cake.
- Make sure the meringue completely covers the cake, even the edges. That way you can be sure it won't slide down as it cooks.
- Many pastry chefs arrange the meringue so that it forms a small hill in the center of the cake. This gives a pleasant scenic effect when cutting the cake.
Step 3. Make meringue curls
Use the back of a spoon and dip it into the meringue, then lift it to form curling tips. This is a very popular decoration for meringue-based desserts.
Step 4. Put the cake in the oven on a low temperature
Each recipe is slightly different, but most involve cooking the meringue at 160 ° C for 20-30 minutes, this way it hardens without burning. The meringue is ready when the internal temperature is 70 ° C.
