The sweet secret of the perfect meringue
Perfect meringue is an art that requires precision and patience. This airy and delicate dessert wins hearts with its lightness and melt-in-your-mouth taste. To create a meringue that's perfectly crispy on the outside and soft on the inside, it's important to follow a few key rules.
Ingredients
Egg whites: Use fresh eggs. The whites should be at room temperature to help them whip better.
Sugar: It is preferable to use fine sugar as it dissolves faster in proteins.
Acid: Adding a small pinch of citric acid or vinegar helps stabilize the proteins.
Vanilla: You can add a little vanilla extract for flavor.
Cooking process
Prepare the whites: Carefully separate the whites from the yolks, making sure not to get any of the yolk into the whites.
Whipping: Begin beating the egg whites on medium speed until soft peaks form. Gradually add sugar, one spoon at a time, continuing to beat until stiff peaks form.
Baking: Bake the meringue at low temperature (about 100-110°C) for a long time until it is completely dry and crispy. This usually takes from 1.5 to 2 hours.
Cooling: Leave the meringue in the oven until completely cool. This will prevent it from cracking due to sudden temperature changes.
Tips and Tricks
Cleanliness of utensils: All tools and utensils must be absolutely clean and free of grease.
Patience: Don't try to speed up the baking process by increasing the temperature. This can cause cracking and loss of texture.
By following these simple but important steps, you can prepare meringue that will delight not only you, but also your loved ones. Let your dessert become a real sweet secret in your kitchen!