Meringue. Swiss meringue is made by combining sugar, cream of tartar or other acid, and egg whites, and heating them in a double boiler over boiling water. To prepare a Swiss meringue, whisk the sugar and egg whites enough to break up the whites, but not so vigorously that they form an airy foam. Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form.golly, that's good meringue!
Those ingredients are beaten together and like magic, they transform into a silky smooth shape-holding state that's pliable enough to pipe or mold.
Place a small amount of the meringue under each corner of the paper to secure it to the pan.
In a bowl or electric mixer, beat the egg whites until foamy.
Vous pouvez cuisiner Meringue using 3 ingrédients et 2 pas. Voici comment cuisiner que.
Ingrédients de Meringue
- Préparez 2 de blanc d’œuf.
- Préparez 125 de gramme de sucre.
- C'est 1 de pincée de sel.
Add the cream of tartar and salt. Always make sure the bowl you are using to make your meringue is scrupulously clean. Take care not to over whip your meringue. Spread the meringue into a ½-inch-thick rectangle on a foil-lined baking sheet.
Meringue étape par étape
- Il suffit de monter les blancs en neige avec la pincée de sel et ensuite une fois les blanc montée, ajouter délicatement le sucre. Pour la cuisson entre 40 minute à 1 heure à 120 degré (thermostat 4)..
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Use the back of a spoon to add swirls, which will brown more and give your meringue extra crunch. Once it's browned, you can scoop portions onto individual desserts, or serve your meringue family-style and let everyone add their own dollop. Making Perfect Egg White Meringue is much like blowing air into a balloon while whipping. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. A perfect egg white meringue is really nothing but a foam, and foam is a big collection of bubbles.