Meringue is the very dessert that is constantly heard. It can be used not only as an independent dessert, but also as a component of other sweets! At the same time, the meringue remains the most capricious lady in the world of confectionery art. It may not whip or settle. She may start to "cry" after cooking. What should be done to avoid this? Let's figure it out now!
What is a meringue? Let's take a closer look at it. Meringue are whipped whites with sugar. There are 3 types of meringue:
- French meringue. This is the simplest type of meringue and many pastry chefs prepare meringues and some desserts with its help. In this merengue, whisk the whites with sugar. The classic ratio is 1: 2, respectively. To make the protein whisk better, you can resort to some tricks - for example, add a pinch of citric acid or tartar to the proteins. It is even possible to add vinegar or a pinch of common salt.
- Italian meringue. In this meringue, they begin to beat the whites at a minimum speed, and in parallel they boil the syrup from sugar and water. The temperature of the syrup should be 121 degrees, and the whites should be whipped to a soft peak. At this moment, combine both masses: the speed of whipping the proteins is increased to medium and the syrup is poured in a thin, thin stream! Here the classic ratio of proteins, water and sugar = 1: 1: 2, respectively.
- Swiss meringue. In this meringue, the proteins are heated with sugar until the sugar is completely dissolved, and then whipped in a mixer bowl. The classic ratio of proteins and sugar in such a preparation = 1: 2, respectively.
We got acquainted with the types of meringue, now we will analyze some rules when whipping meringue so that everything works out for sure:
- the mixer bowl and whisk should be perfectly clean and not greasy;
- there should NOT be a single blotch of yolks or other contamination in the protein mass;
- we always begin to beat the meringue at the lowest speed and gradually reach medium-high;
- when whipping the meringue, we closely follow it - the mass should always be shiny, smooth and homogeneous (if lumps appear and the shine disappears, this means that the meringue is interrupted and it must be thrown out and started over)
- be sure to check so that all the whites are whipped and there is no liquid at the bottom of the bowl;
- if the meringue is flavored with cocoa, sublimates, etc., then dry flavors are introduced only with a spatula (when stirring, the movements should be from bottom to top, smooth and very neat).
I also want to talk about the consistencies of meringue and where they are used:
- Soft peaks. The whites are beaten evenly, the mass is light. On the surface of the meringue, traces of the rim remain, which are very little visible. This consistency goes into mousses or soufflés.
- Medium peaks. The whites are beaten evenly, the mass becomes elastic. A clear mark from the rim remains on the surface. This consistency goes into creams or is used in the preparation of dough.
- Hard peaks. The whites are beaten evenly, the mass is firmly held on the corollas. If you turn over the whisk with the meringue, then the end of the meringue will bend like a beak. This consistency is used in the preparation of independent desserts or for decoration.
Now we know what types of meringue there are, what is the consistency of meringue and where its different types are used, and most importantly, we know what to do, that our meringue is whipped perfectly.
Let's start making meringues:
- Beat whites from 3 eggs at minimum speed;
- As soon as they began to resemble "soap foam", then we introduce sugar in parts (180 grams);
- After adding all the sugar, add 1/2 teaspoon of lemon juice and continue to beat;
- Whisk until firm, uniform and smooth peaks;
- We check if there are any unbeaten proteins left at the bottom;
- Checking the whipped egg whites for the presence of a "beak";
- If adding dry flavors, stir in with a spatula at this stage;
- With two tablespoons we put an arbitrary shape of meringue on silicone mats;
- We put in an oven preheated to 90 degrees for 2-2, 5 hours;
- The meringue should be hard, but not yellow! (if it turned yellow, then the temperature was too high. Our task is to dry the meringue, not bake it. Therefore, the temperature is less than 100 degrees and such a long drying time);
- Cool in the oven;
- Our meringue is ready!
