How to prepare simple Meringues
Meringue is a mixture made of beaten egg whites and sugar. The three most common meringues are the Italian, Swiss and French meringue. There are some basic rules we need to keep in mind to ensure egg whites whisk fast, and to a great volume:
- The container we are using must be clean, dry and free of any rest of fats.
- Add a pinch of salt or a few drops of lemon juice at the beginning of the process.
- Make sure there aren’t any flecks of yolk in the egg whites.
Traditional French meringue:
- 2 Cups sugar.
- 5 or 6 Egg whites, depending on size.
- A pinch of salt.
Using a Protech Magefesa blender, with the whisking attachment on, whisk the egg whites with a pinch of salt. When eggs starts to whiten sprinkle sugar little by little. French meringue is the most delicate of the three, so it is best to be prepared shortly before its consumption.
- 2 Cups sugar.
- 6 or 7 Egg whites, depending on size.
- Pinch of salt.
Mix egg whites and sugar in a stainless steel pastry bowl. Place bowl in a Bain Marie. Using a stainless steel Protech Magefesa blender, with the whisking attachment on, whisk the egg whites until soft peaks form. Temperature must not exceed 60°C (140ºF) This meringue has a firmer texture and it is used to decorate cakes and pastries. This meringue can be placed in the oven. Using a piping bag, we shape the meringue and bake in the oven at 130 °- 140 °C (265ºF – 285ºF). Cook until dry.
- 1¼ Cup sugar.
- ⅓ Cup water.
- 6 or 7 Egg whites.
- ⅓ Cup sugar.
Prepare a hard ball point syrup 120 °C (250ºF) with the water and sugar in a nonstick aluminum Magefesa saucepan. Using a Protech Magefesa blender, with the whisking attachment on, whisk the egg whites with the ⅓ cup of sugar. Once stiff peak forms, add the heated thread- textured syrup little by little while the blender is on. This meringue is the firmest and brightest of all three.