When we hear the word "meringue", memories involuntarily arise in our memory of a delicious, airy delicacy that melts softly in our mouth. How much joy and delight it caused in childhood! You can't go back to the past, but you can plunge into that delicious bliss again. You will need a small amount of food and a few culinary tricks to make the meringue. We give its recipe in this article.
Ingredients: 4 egg whites, a glass of powdered sugar, a teaspoon of vanilla, citric acid (or a pinch of salt), tbsp. a spoonful of starch.
Preparation
This is where the magic begins! To make the cake truly airy, and not look like flattened cakes, there are a few things to remember.
1. Never use an aluminum or plastic container. Glass and metal cups are ideal, preferably a copper vessel.
2. All ingredients should be at room temperature. Be careful when separating the whites from the yolks. The slightest hit of yolk or even a drop of water in the recipe, and the dessert will be ruined.
3. Speed. The whipping process also requires attention. It should be started at a low speed, gradually going up. Add citric acid or salt to the proteins first.
4. While whisking, add the icing sugar in small portions. After that, add the starch. Starch is needed so that the cake retains its taste and shape longer.
5. Baking. Using a pastry syringe or a simple spoon, put the resulting mass in neat "lumps" on a baking sheet. Use special paper for the baking sheet. Vegetable oil lubrication will NOT work! Bake in the oven for 2-2.5 hours at 100 ° C.
