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Marshmallows

Marshmallows


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Because I had my egg whites left over, I made my first meringues.
They melt in your mouth and the chicks are very happy.
I really wonder..why haven't I done so far ?: D

  • 4 egg whites
  • a cup of powdered sugar (220 gr)
  • 2 teaspoons food starch

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION meringues:

It can't be simpler than that.

We put on the fire a pot of water with a diameter smaller than the diameter of the bowl in which we will mix. Put the mixer in the egg whites, set on low speed and mix for a minute. Increase the speed and mix for another 1-2 minutes, until the egg whites are foamy. Add 1/3 of the amount of sugar and mix until the sugar melts.


It's time to put the bowl on top of the bowl of water. Add the remaining sugar in two portions and mix until the egg whites form spikes and do not flow when we turn the bowl upside down. Add the starch and mix.

We lined a tray with baking paper. Grease it with butter. Turn the oven to 150 degrees (or as low as we can).

Put the beaten egg whites in a posh or a bag cut at a corner and sprinkle the meringues on the baking paper.

Put the tray in the oven and leave the oven door closed for 30 minutes, then open it and leave it for another 50 minutes.


We know how easy it would be to go to the supermarket and put a bag of soft meringues in the basket, but the home-made version avoids the presence of unknown ingredients in the composition of this delicious dessert, which make it last longer on the shelves. However, the recipe we have prepared for soft homemade meringues will last up to 2 weeks in a sealed box at room temperature.

Ingredients for American soft meringues:

vegetable oil (preferably in spray form)
1 cup cold water
3 sachets of 7 grams of gelatin each
2 cups sugar
2/3 cup corn syrup
1/4 teaspoon salt
2 teaspoons vanilla essence
1/2 cup potato flour
1/2 cup powdered sugar

5 steps to prepare American soft meringues:

1. Place a baking sheet in an oven tray. Sprinkle the sheet with vegetable oil. Pour 1/2 cup of cold water into a mixer bowl. Sprinkle the gelatin over the water, leave until the gelatin softens and absorbs the water for at least 15 minutes.

2. Combine 2 cups sugar with corn syrup, salt and the remaining half cup of water in a medium saucepan. Stir all over low-medium heat until the sugar dissolves, then increase the heat and bring the composition to a boil. Leave, without turning, for about 8 minutes on the fire.

3. Using the mixer set at low speed, slowly pour the hot syrup into the gelatin mixture. Gradually increase the speed of the mixer and beat the composition until it becomes a very thick and stiff mixture, for about 15 minutes. Add the vanilla essence and stir for about 30 seconds.

4. Add the composition formed in the prepared tray. Level the surface with a damp spatula. Leave exposed at room temperature for about 4 hours.

5. Mix the potato flour with the powdered sugar in a small bowl. Sift this mixture onto the work surface, forming a rectangle. Add the block of meringue over it, then cut into whatever shapes you want.


Simple raw sugar meringues

The recipe for simple raw sugar meringues it is an old meringue recipe, but reinvented, because refined sugar (caster sugar) is usually used in this recipe. I know that many of us like meringues and I wanted to see how a healthier version of meringue works, using raw sugar from cane sugar and egg whites from organic eggs, ie eggs from chicken farms fed with certified organic feed.

The term meringue comes from the French kiss, which means to kiss or as a noun kiss / kiss. That's why we used the term to send meringues (equivalent to sending kisses). But the culinary preparation itself, ie meringue, was not invented in France, but it is very possible that it first appeared in Switzerland. There are no clear data in this regard, however we know that meringues (in English and French there is the term meringue for meringue and is not related to baiser) are specific and are prepared in certain countries such as Switzerland, France, Italy, Poland, Romania, etc., almost all recipes based on mixed egg white, sugar and an acidic ingredient such as lemon, vinegar or tartar cream (potassium bitartrate).

If you want to get two trays of meringues, you need about 100-120g egg whites, ie egg whites from 3 or 4 eggs. The amount of sugar used must be double that of egg whites, so it is good to weigh the egg whites.


Simple raw sugar meringues

The recipe for simple raw sugar meringues it is an old meringue recipe, but reinvented, because refined sugar (caster sugar) is usually used in this recipe. I know that many of us like meringues and I wanted to see how a healthier version of meringue works, using raw sugar from cane sugar and egg whites from organic eggs, ie eggs from chicken farms fed with certified organic feed.

The term meringue comes from the French kiss, which means to kiss or as a noun kiss / kiss. That's why we used the term to send meringues (equivalent to sending kisses). But the culinary preparation itself, ie meringue, was not invented in France, but it is very possible that it first appeared in Switzerland. There are no clear data in this regard, however we know that meringues (in English and French there is the term meringue for meringue and is not related to baiser) are specific and are prepared in certain countries such as Switzerland, France, Italy, Poland, Romania, etc., almost all recipes based on mixed egg white, sugar and an acidic ingredient such as lemon, vinegar or tartar cream (potassium bitartrate).

If you want to get two trays of meringues, you need about 100-120g egg whites, ie egg whites from 3 or 4 eggs. The amount of sugar used must be double that of egg whites, so it is good to weigh the egg whites.



Comments:

  1. Kegis

    have quickly realized))))

  2. Mahn

    In my opinion you are wrong. I can prove it. Write to me in PM.

  3. Medwyn

    Bravo, what phrase..., a magnificent idea

  4. Dotaxe

    I will know, thanks a lot for the explanation.



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