Fragile, delicate and crunchy is a dessert from French cuisine. The word “baiser” from which the name comes from means a kiss, which is why many people think of this cake with good and nice associations. Meringue may contain a lot of ingredients, but it is not difficult to prepare and even novice confectioners can handle it. It is enough to learn a few proven techniques and dry the meringue at the right temperature, and it will come out perfect.
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At what temperature to bake meringues? Proper drying will bring spectacular results
Whichever meringue recipe you choose, it needs to be dried properly so that it is crispy inside and out. It should be done in an electric or gas oven, set to a temperature of 100 to 120 degrees – a higher one will turn the sugar into caramel. Some recipes require you to put the cake in the oven at a slightly higher temperature initially, then turn it down gradually. The baking itself can take from 1 to 4 hours, as it depends on the size of the prepared . Some recommend placing the meringue tray on the highest level of the oven, and leaving the door slightly ajar.
Meringue Pavlova. A cake recipe that will melt in your mouth
the most popular version of meringue is Pavlova. The name comes from the famous Russian prima ballerina, Anna Pavlova, who was one of the first to taste it.
Ingredients:
- whites of six chicken eggs
- 300 g of baking sugar
- 1 tablespoon of lemon juice
- 1 teaspoon of potato starch
- 250 g mascarpone cheese
- 250 g cream 36%
- icing sugar
- favorite fruit to decorate
A method of preparing:
- Beat the eggs with a mixer, and when foam appears, gradually add sugar.
- When the mass is stiff, add lemon juice and starch.
- Stir the mixture and put it on a baking tray lined with baking paper. Create the shape of two circles. You can prepare floors or two separate cakes later.
- Make a small indentation in the middle of the mass for the cream.
- Preheat the oven to 150 degrees, put the meringues inside and gradually reduce the temperature – first to 110, then to 100 degrees.
- Bake the meringue for 2-2.5 hours.
- Beat the mascarpone with cream and powdered sugar so that the mass is not too sweet.
- After cooling without, put the cream on the cake and arrange your favorite fruit.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
