To bake a light airy meringue, you only need egg whites and sugar. Some Housewives prefer to play it safe and add a little cream of Tartar to stabilize the whites. In addition to the mandatory ingredients, you can add different flavorings, chocolate, juice of fruit or berries, and also other products that can give the extra dessert flavors and sometimes color.
The correct calculation of products is one of the key values for the meringue. You will need ¼ Cup fine granulated sugar for each egg. If you have a copper bowl for the products, you can not worry about the wine-stone, as the copper will react with proteins and stabilizes them. Otherwise, you can add ¼ tsp of cream of Tartar for each egg. If you have no copper dishes, take a glass or iron, but never beat egg whites for meringue in a plastic bowl, as you need a perfectly clean and dry dishes and plastic that is impossible to achieve.
Divide the eggs into yolk and white. The easiest way to do this with chilled eggs. There are different ways to separate eggs. You can use a special tool like a spoon with a hole, some separated whites and yolks, nadkalyvaet egg and releasing the protein through a crack in the shell, you can also try omitting the protein through your fingers, catching the elastic yolk. After separation the proteins should be left at room temperature for 30-40 minutes as warm, they will give a more fluffy and stable foam.
Start whisking the whites on medium speed, when they give the foam, increase the speed. If you use cream of Tartar, it’s time to add it. Beat whites until soft peaks form. Start adding the sugar tablespoon. After you add all the sugar, whisk the whites until until the mixture becomes stiff and glossy and the sugar has dissolved completely.
Prepare a baking tray with baking paper and put the meringue using the baking bag with a nozzle, smooth or curly, or an ordinary teaspoon.
in a pre-heated to 250 degree oven for 40 minutes to 1 hour, then turn off heat and leave meringues in the oven for 2-3 hours, to become dry and clear.
For pretty meringues a nice beige color with a slight aroma of cocoa and vanilla you will need:- 3 large egg whites;- 3/4 Cup white granulated sugar;- 2 tablespoons of cocoa powder;- 1/2 teaspoon vanilla essence.
Preheat the oven to 250°C Start whisking the egg whites at low speed, after the formation of the foam, increase the speed to medium and beat until soft peaks form, then gradually add the sugar, vanilla essence and cocoa. Stop whisking when peaks appear jetskie. Prepare a baking tray with baking paper and put the meringue. To bake meringues, cook them for an hour in the preheated oven, then turn off the heat and leave the dessert for 2-3 hours in the oven.