Perfect meringues?
Very easy following my 6 tips.
First you need to have powerful whips,
Second: the eggs must be at room temperature
Third: always use a metal or glass bowl, the plastic can have residues of grease that are enemies of the perfect frame.
Fourth: two types of sugar, granulated sugar to give body to the meringue, powdered sugar to give it shine.
Fifth: lemon juice at the end to make the meringues very white and to mitigate the typical egg flavor of the egg whites.
Sixth: very slow cooking and at a very low temperature. I generally let them cook for 6 hours and then let them cool in the oven overnight.
Here are the precise ingredients:
210 g of egg whites (about 5 eggs)
200 g of granulated sugar
200 g of powdered sugar
the juice of half a lemon filtered
Whisk the egg whites for about 1 minute or in any case until they begin to become a little white and fluffy. I add the granulated sugar, a little at a time.
When I see the whips forming waves, I add the lemon juice and continue to whisk for another minute. To understand if the dough is ready, turn the bowl upside down: if everything stays stuck in its place, the dough is ready. Finally I pour the sifted icing sugar and mix it with a ladle or a "Marisa" from the bottom up, so as not to dismantle the mixture.
I cover a baking sheet with parchment paper using the butter as a glue.
With the help of a sac a poche shape some roses, respecting the right distance so as not to let them attack when they swell during cooking. I put in the oven at 70 degrees centigrade for 6 hours. At the end I will let them cool completely.
The meringues are delicious as well, as a base for Mont Blanc (see link below) and can be kept in a jar or tin box, even for a month.
This is the recipe for the so-called French meringue.
You will have noticed that in this video we used baking paper that can be thrown into the organic and the reusable pastry bag: we cannot change the world but with a few small daily gestures and a little more responsibility, we can all give a contribution to save our wonderful planet.
Subscribe to the channel to support us, it's completely free: a small gesture for you but very important for us!
If you have any questions for us, write us here: we will be happy to answer you!
Soon
Francesca & Raul
Mont Blanc video
• Mont Blanc
#scolalapasta #cucinaconfrancesca #pastry