Meringue is one of the most popular desserts in the confectionery world. Snow-white, light, shiny, meringue is a fantastic material that is used by pastry chefs both in pure form and as a decoration for cakes and pastries.
It is necessary
-
- Proteins of 5 eggs
- icing sugar - 350 gr. For glaze: melted chocolate 60 gr.
Instructions
Step 1
One of the most insidious steps in making this dessert is whipping the whites. In order for the whites to separate easily from the yolks, only fresh eggs at room temperature are needed. The proteins are separated as follows: the whole egg is divided into two parts, the yolk is carefully poured from one part to the other, then put into a bowl, each protein must be left in a separate cup, so you will not spoil all the proteins if the yolk accidentally gets into one of them. For each protein, you need to take 50 grams of sugar. Two or three egg whites are beaten for about 2 minutes, the mixer should be on a slow speed. For strong peaks, beat for about a minute in fast mode. Readiness is determined as follows: the mixer whisk rises up, while the proteins should remain on the whisk, and the mass should turn out to be airy, bubbly. Sugar is gradually added to this airy mixture, beat until a strong shiny mass is obtained.
Step 2
To bake meringues, the oven must be preheated to 150 ° C. On a baking sheet, the meringues are laid out using a pastry bag, or an ordinary spoon. To make the meringues the same in size, you can prepare paper with drawn ovals in advance. Before placing the baking sheet in the oven, the temperature must be reduced to 140 ° C. At this temperature, the meringues are baked for about 30 minutes, then the temperature drops to 100ᵒC, and the meringues are baked for another hour. It is advisable not to take the meringue out of the oven until it is dry.
Step 3
Ready meringues can be dipped in chocolate. At the same time, the chocolate must be kept liquid. To do this, hold a cup of liquid chocolate over a pot of hot water. You can completely dip the meringue in chocolate, you can only on the top, or only the bottom part. As a filling for meringues, confectioners use various fruits and creams.
