Ana's Passion - French Meringue

DESCRIPTION

Meringue originated from different European traditions. That means there are 3 ways to make a meringue; you can make it the French way, Italian, or maybe the Swiss way. For me, French Meringue is the most common and simplest to prepare. So today, let’s make it easy and fun and let’s start making this irresistibly sweet, fluffy, and white like clouds desert, we all call French Meringue.

There are a few basic rules to remember in order to make a successful meringue. All utensils must be clean and dry. Make sure that there are no traces of fat of any kind that will come in contact with the egg white. Fat will block the protein strands and will prevent the egg whites from developing into a foam.

To prepare meringue, your egg must be fresh and at room temperature. Separate the egg yolk and white (do not waste the egg yolks that you separated because we can use it to make a tart pie or pastry cream, let’s store it properly for our next cooking session). Divide your total sugar measurement into 2 parts: 30% and 70%.

INGREDIENTS

100 grams of Egg white
200grams of sugar ( divide it into 2 parts).
½ tsp of lemon juice

PREPARATION

Step 1
Pour your egg white into your mixing bowl or electric hand whisk, whip on high speed until they are frothy.

Step 2
Start to put your first 30% Sugar, mix it at medium speed for about 1-2 minutes, and add your lemon juice. Then gradually add the rest of 70% sugar. You have to whisk it until stiff.

Step 3
Make sure your meringue is shiny, fluffy and you see it stand up in stiff peaks when the blades are lifted. Avoid over mixing, as they become dry and lumpy.

Step 4
Transfer the mixture to a pastry bag. Pipe the meringue out, well-spaced from each other on the baking tray with baking paper.

Step 5
Bake in a pre-heated oven at 100°C for 2 hours and place a wooden spoon by the oven door to keep it closing all the way, it should be slightly open

Step 6
Remove them from the oven and let it cool completely before removing them from the baking pan and storing it in an airtight container.

TIPS AND TRICKS

Meringue can be stored in an airtight plastic container. Pack meringue immediately after cooling them.
If you want to have colorful meringues what you can do is divide the dough you just made into separate bowls mixed in with a pinch of colored powder dye.
Using pastel colors definitely adds more fun and creativity to your plating. You may sprinkle cinnamon or cacao powder on them as pretty embellishments and to add more flavor to them. Enjoy!

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