Superfluous squirrels always remain with those housewives,who are keen on making desserts and baking. Where to put a large number of proteins? Of course, let them start cooking meringues. After all, it is this air cake with a delicate crispy crust that will not leave indifferent any sweet tooth.
Meringue has a lot of names, but all of thempersonify something gentle, weightless, easy. From French, this word is translated as "a gentle kiss." Pre-revolutionary Russia knew the air cake meringue as a "Spanish wind". Quite often this dessert is called "merengi". Beze, as many cooking books say, is just a protein cream, but a dried cream of proteins with a crispy crust is already meringue.
But whatever the name of this dessert, inwhat country it would be prepared for, you will not find a strong difference between the recipe. The composition of the cake is quite simple: protein and granulated sugar. However, an airy cake made from proteins is a fairly fragile and whimsical substance, an inexperienced culinary bringing in at times a lot of disappointments and unpleasant surprises.
Experienced cooks advise beginners if desiredcook at home meringue, do not run immediately to the refrigerator and do not get the eggs out of the tray. To begin with, it is necessary to "arm" with theoretical knowledge, learn some secrets of cooking, and then start directly to sculpture of the culinary masterpiece.
Prepare at home can be manydishes, including an air cake. The recipe for the photo is in our article. Today we will open several secrets of cooking, which will certainly prove useful for beginners.
So, there are several popular wayscooking meringue. The simplest of these is the French method. It can be used in those cases when it is not required to make an air cake of some ornate complex shapes. The French version involves whipping chilled egg whites to a steep foam with the addition of a pinch of salt. Sugar sand is added only in the final stage of cooking. The protein mass in this case turns out to be rather magnificent. Hard peaks are a symbol of the correct consistency of cream for meringues.
Italian chefs came up with a slightly differentway of cooking meringue. After you have chilled the cooled proteins, you should add to them not ordinary sugar, but a syrup prepared from sugar in advance. It turns out that a steep, almost boiling syrup, you make the squirrels, and they will not fall off after baking. Such a protein cream is perfect for making complex forms of cakes, as well as for layering cakes. In addition, the Italian version allows you to add butter, if you need to prepare a cream for a cake. The French version, when combined with fats, will flow.
The densest and lasting meringue air cakeis obtained from Swiss chefs. But this method is considered the most time consuming and long, since a water bath participates in the preparation. But if you have enough patience to make a meringue in a water bath according to the Swiss technique, then you can easily draw with the cream obtained ornate patterns on cakes, set it on unusual forms of cookies. Such cream will not fall off, it will not fail when baking, it will not leak out.
Prepared dishes, ingredients.We start whipping the squirrels. Add a pinch of salt or citric acid. Beat at a slow speed until the appearance of small air bubbles. Gradually add to the mass of powdered sugar. Continue manipulation to a sufficient density of the cream. He should not crawl from the corolla, should be, as the culinary experts call it, rigid peaks.
Prepare a baking sheet, lining it with oiled paper. The meringue can be set aside using a special pastry syringe, as well as using an ordinary tablespoon.
The oven is preheated to 80-100degrees Depending on the size and thickness of the cakes, they should be baked for one and a half to two hours. When the meringue is ready, do not rush to remove them from the pan. Allow the dish to cool slightly. When the cakes cool, gently lift them above the sheet and remove.
Итак, вы выбрали для себя удобный и приемлемый method of cooking meringue. Now it remains to learn a few secrets, the knowledge of which will help even an inexperienced hostess to create an exquisite, airy culinary miracle.
