Is there anyone who doesn't like meringues?
Those delicious crumbly desserts that melt in your mouth, excellent to enjoy alone or to use to decorate cakes or ice cream. Very simple to prepare, they only need two ingredients, egg whites and sugar and are prepared using an electric whisk. You have to be careful because based on the result you want to obtain, you have to choose the right recipe.
To make excellent meringues you need to keep some fundamental rules in mind.
First of all you must use perfectly clean tools, without residues from previous work. A fundamental step for the success of the meringue is the perfect division between yolks and whites, it is in fact necessary that there is no trace of egg yolk or shell in the whites. The last important thing is cooking, i.e. drying the water contained in the egg whites. You must keep the oven temperature below 100°C with a fan oven or with the door open so that the humidity can escape. The meringue must not be too dark, which means that it has been cooked at too high a temperature, nor must it be too soft on the inside, which means that cooking has not been completed. For this series of reasons, long cooking and at low temperatures is recommended. French meringue is very simple to prepare. Take only 120 g of granulated sugar and 2 egg whites. Whip the latter together with half the sugar, then add the rest of the sugar in small doses and mix with a spoon from bottom to top. At this point, pour the mixture into a piping bag and form the meringues on a baking tray with baking paper on top. Cook at 100°C for an hour. French meringue is used to decorate other cakes and is also the lightest and most crumbly.
