French Meringue Recipe
To publish this recipe, I wanted to after a recently exposed recipe, home-made, good meringue or meringue, it was called French. Therefore, everyone who is interested in how to prepare real French meringues (meringue) is invited to visit! The basis of cooking a recipe from a very famous Greek pastry chef Stelios Pallaresa (French school).
Servings
20
Cook Time
25minutes
Servings
20
Cook Time
25minutes
Ingredients
Instructions
  1. The amount of protein, sugar and powder should always be equal. Proteins should be at room temperature and preferably aged (those that have been in the refrigerator for several days)
  2. Whisk the whites with a small pinch of citric acid into a fluffy white foam.
  3. Without stopping to beat, switch the speed of the mixer to the lowest and add a spoonful of sugar. Continue to beat, gradually adding sugar and increasing the speed of the mixer.
  4. Beat until the sugar is completely dissolved. RUB the meringue between your fingers and if you don’t feel the sugar, it’s fine.
  5. Switch the mixer speed to the lowest and gradually add the sifted powdered sugar. P.S. If you are in doubt about the quality of powdered sugar, prepare it yourself, grind it in a coffee grinder or punch it in a blender. This is very important.
  6. At the end, increase the speed and beat the meringue for 1 minute. The resulting meringue is smooth and shiny, perfectly holds its shape and peaks. I want to draw your attention to the fact that meringue can not only be under-whipped, but also re-whipped! In this case, it is dry in appearance, does not Shine and it forms flaking lumps!
  7. Place the meringue in a cooking bag or syringe…
  8. … put the meringue on a baking sheet covered with baking paper (glue the paper to the baking sheet with a small amount of meringue, so that it is convenient to work). You can drop off the meringue with a spoon. Bake at 85* C for about three hours. I open the oven door a little more with a wad of foil. The baking time depends on the size of the meringue. Focus on your oven!
  9. Well-baked meringue easily lags behind the paper, dry and “rings” when tapping on the bottom. From this meringue, you can bake cakes for cakes, decorations for cakes and pastries. It is easy to work with and everyone gets it! P.S. for lovers of soft core-bake for 20-30 minutes less than 3 hours.
  10. I deliberately broke and turned the meringue so that you can see that the bottom of the meringue is as white as the top.
  11. Bon appetit.
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