Meringue cake is one of the attractive sweets that has only two main ingredients and you can easily make it at home. This delicious pastry with its attractive appearance is used both as a pastry and to decorate other desserts such as pies and cakes. In the following, you will learn the technique of cooking meringue.
What is meringue?
Meringue is a type of dessert or sweet that is usually said to be Italian, Polish, French or Swiss. The traditional recipe for this dessert includes scrambled egg whites and sugar, and sometimes acidic substances such as lemon juice or vinegar are added.
Sometimes salt, flour or gelatin is added to make the meringue texture stronger. To make this dessert, you need to stir until the egg white albumin protein changes its nature completely and the texture becomes firm.
Vanilla, apple juice and orange juice are commonly used to flavor meringue. Adding fat-based extracts may prevent the egg whites from turning white.
This sweet is very light and fluffy. Homemade meringue is usually a little soft and has a chewy texture. Unlike the homemade version of this sweet, which is soft and the outer layer is crispy, industrial and commercial meringues are usually completely crispy. If you want to make meringue at home that has a crisp, uniform texture like meringues outside, you can cook it for about two hours at a low temperature of 80 to 90 degrees.
How to prepare meringue
- Preparation time: 30 minutes
- Baking time: 1 hour and 15 minutes to 1 hour and 45 minutes
|sugar Loaf||30 grams|
- 4 egg whites (at room temperature)
- Caster sugar 115 grams
- Pastry sugar 115 grams
How to prepare meringue
Preheat the oven to 100 degrees Celsius.
Place two layers of greaseproof paper on the bottom of the oven tray.
Pour four large egg whites into a non-plastic bowl and stir with a medium-sized electric mixer until it looks like a white cloud. When you take the mixing blade out of the container, the material inside the bowl should come up with it and have a firm texture and stay in the same position.
At this stage, increase the speed of the mixer and add 115 grams of caster sugar little by little with a spoon. Each time you add sugar, stir the ingredients for 3 to 4 seconds. It is very important to add sugar little by little. If you do not do this step slowly and several times, the meringue will loosen and will not find a firm texture. Of course, you should not stir it too much. When you pour all the sugar into the bowl, the resulting material should have a thick, firm and shiny texture.
At this stage, pour one-third of the confectioner’s sugar on the ingredients and mix gently with a large metal spoon or spatula. Mix the rest of the sugar with the other ingredients in two more steps. At this stage, the sugar only needs to be mixed with other ingredients and there is no need to stir. The resulting mixture should be soft and wavy at this stage.
Take some of the ingredients with a spoon and pour it on the oven tray with the help of another spoon. Shape it into an oval or circle. If you do not want the appearance of your sweets to be simple, you can pour the ingredients into the funnel and shape it with a pastry tube.
Put the tray in the oven Put and Let it rest for about 1 to 1.5 hours. Sweets should stay in the oven long enough to make a crispy sound when you tap under it, or stay in the oven until the bottom and edge of the pastry are very light brown.
At the end of the baking process, place the sweets on the baking trays for cooling the sweets. You can keep the sweets in a closed container for up to 2 weeks and it will stay healthy in the freezer for up to 2 months.
To decorate the pastry, you can put some pastry cream between the two of them.
The tricks of making meringue at home
- Before starting, make sure that the mixer and bowl are not greasy or wet at all. Any kind of moisture or fat will spoil the sweetness.
- Be sure to break the eggs in a separate container before separating the yolks and whites of the eggs. Even if a small amount of egg yolk enters the confectionery, it completely spoils it. Therefore, you must be careful when separating the yolk and white.
- Be sure to add a little sugar. Add about a tablespoon of sugar at a time, and wait for the previous sugar to dissolve completely before each addition.
- To make sure the sugar is completely dissolved, you can take a small amount of ingredients and squeeze between your fingers. If the sugar is not completely dissolved, you will feel its roughness under your fingers.
- Do not stop stirring until the pastry is completely firm. The trace of the stirrer blade must remain on the material. This stirring may take several minutes. Gradually the volume of the material increases and the liquid inside the container becomes thick and shiny.
- Do not stir the ingredients too much. Stop stirring as soon as the ingredients have reached the right concentration and texture. In this step, you can add the flavors or colors you want. You should not use an electric mixer to combine them. Stirring too much, like stirring too little, will spoil the sweets.
- If you notice that it is still soft after putting the meringue in the oven, you can put it in the oven for another 10 to 15 minutes. After placing it in the oven, be careful and look at it carefully. When the brown around and under the meringue is light brown, turn off the oven quickly and take the meringue out of the oven. Let the meringue stand for an hour to cool completely.
Add color and flavor
This recipe is a simple recipe for making meringue and has no color or taste. Of course, plain meringue is also delicious, but you can add more color and flavor to it.
Use food coloring to color meringue. You can use special extracts for flavoring that are sold in confectionery stores. Some examples of extracts that you can use to flavor sweets:
- Vanilla extract;
- Mint extract;
- Peppermint extract;
- Cardamom extract.
There is another way to decorate and flavor homemade meringue. You can put cooked and cooled meringue in melted chocolate and set aside to cool and harden the chocolate. If you like, you can also add almond and pistachio powder on the chocolate.
How long does homemade meringue last?
Meringue sweets do not have a long shelf life and, compared to many dry sweets, stay healthy for a shorter time. If you keep this sweet in the right condition, it can be used for up to two weeks. Meringue is a moisture absorber, meaning it absorbs water from its surroundings. The high concentration of sugar in this sweet absorbs the moisture of the surrounding air and makes the meringue texture soft and chewy.
The more moisture it absorbs, the heavier and softer it becomes until it loses its firm texture and loosens. For this reason, you should keep this sweet in closed containers that do not allow air to enter. In addition, meringue should be stored in a cool place. If the meringue is in a closed container and in a cool environment, it can be used for up to two weeks.
To keep this sweet longer, you need to put it in the freezer. To store in the freezer, you must put it in a closed container.
Applications of meringue sweets
You can eat this sweet without anything else. Of course, some people use it to decorate pies and even cupcakes. With a little creativity in coloring and funneling meringue, you can make delicious sweets with attractive designs.
Did you know meringue sweets? Have you tried the taste? Maybe you have already baked this colorful and colorful pastry yourself. What is your trick to making this simple dessert? What do you suggest to decorate it?