Meringue is one of those delicate desserts that always attracts attention with its crispy exterior and delicate texture inside. Its lightness and uniqueness often make it a must-have component of baked goods for various special occasions. You can create this magical dessert right in your kitchen, using just a few simple ingredients and following the steps we will share with you in this text.
The history of meringue
The history of meringue is quite interesting and has its roots in different European countries. It is believed that meringue originated in Switzerland, but its true origin remains a matter of debate. According to this version, meringue was invented by the pastry chef Gasparini from Metz, Switzerland, in the 17th century. He was looking for a way to make a dessert from eggs that were left over after he separated the whites from the yolks for another recipe. Gasparini whipped the whites with sugar to stiff peaks and baked them in the oven, resulting in light and airy cakes.
Meringue spread throughout Europe and the world thanks to its delicate texture. Today, meringue is used as a stand-alone dessert or as an ingredient in cakes and other pastries. Its spread and popularity have become a symbol of confectionery craftsmanship and gastronomic art.
Video of making a delicious meringue
Do you want to learn the secrets of proper meringue making? We recommend watching the following YouTube video
How to make meringues
Start by choosing the right utensils for whipping egg whites. It is best to use a metal or glass dish that has a clean surface, without traces of grease or oil.
Ingredients for making meringues at home:
- 3 egg whites. For meringue, use fresh egg whites, preferably at room temperature.
- 150 g of sugar. Use high-quality sugar to help create a crispy outer coating and a delicate meringue center.
- 1/2 teaspoon of lemon juice.
- 1 teaspoon of vanilla extract (optional) to add flavor and aroma to the meringue.
Process of cooking meringue :
- Separate the whites from the yolks. Take fresh eggs and separate the whites from the yolks. It is important not to allow even the smallest piece of yolk to get into the whites, as this can affect the proper whipping of the whites into a foam.
- Add the sugar. After you have prepared the fresh egg whites, start adding the sugar gradually, in small portions, while whipping. This helps to create a stable foam structure and ensure that the sugar is evenly distributed.
- Add the lemon juice or acid. Add a small amount of lemon juice or acid when whipping the egg whites. This helps to stabilize the whites and increase their stability during baking. The addition of acid also helps to enhance the flavor of the meringue.
- Continue to beat the whites until the mixture is thick, shiny, and stiff. When you lift the whisk to beat, the top should stay up, forming stiff peaks. This means your foam is ready to be added to the mold and baked.
We also suggest reading an article on our portal about agar-agar in cooking.
Forming and baking meringues
Once the meringue mixture is ready, prepare baking paper or parchment sized for your meringue volume. It is recommended to use small sheets of paper to spread the mass more easily and avoid sticking.
Using a spoon or a pastry bag, spread the meringue mixture evenly on the baking paper in the appropriate shape and size for your cake or dessert. Leave some free space between the meringue circles to prevent them from sticking during baking.
Once the meringue mass is spread and formed on the baking paper, you are ready to bake. Before baking the meringues, preheat the oven to the desired temperature. This will help ensure that the heat is distributed evenly and that the meringues bake properly on all sides.
Typically, meringues are baked at a low temperature, around 100 degrees Celsius, to ensure moderate drying and stable hardening.
The baking time may vary depending on the thickness and size of the meringue, but it usually ranges from 1 to 1.5 hours. During baking, it is important to avoid opening the oven door to avoid heat escaping and temperature changes.
After baking, let the meringue cool in the oven. It should be crispy and light to the touch. The finished meringue can be used as a cake base or as a decorative element for a variety of desserts.After cooling, store the meringue in a dry and cool place to avoid softening or moisture. Store the meringue at room temperature or in the refrigerator for 2-3 days.
The crispy and delicate meringue can be used as a base for cakes or desserts, or as a standalone dessert.
Answers to frequently asked questions about meringues
Meringue is a light and crispy confectionery base or decorative dessert usually made from proteins and sugar.
Meringue requires egg whites, sugar, lemon juice or acid to stabilize and vanilla extract for flavor.
Meringue can be used as a cake base, as layers between creams or fillings, and as a decorative element to decorate the top of a cake.
Meringues are best stored in a cool and dry place, in a container with an airtight lock. It can be stored at room temperature for 2-3 days.
Maintain the optimum temperature of the proteins, keep the dishes clean and dry, add the sugar gradually, avoid moisture during baking, and allow the meringue to cool completely in the oven before removing.
