{"id":26310,"date":"2024-11-12T12:10:07","date_gmt":"2024-11-12T11:10:07","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26310"},"modified":"2024-11-12T12:10:07","modified_gmt":"2024-11-12T11:10:07","slug":"easy-meringue-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-meringue-recipe\/","title":{"rendered":"Easy Meringue Recipe"},"content":{"rendered":"
\"Easy

Crunchy meringue for number cake<\/p><\/div>\n

Easy meringue recipe<\/strong><\/span><\/div>\n

Crisp, melt-in-your-mouth, to munch on with a cup of coffee or to decorate your cakes, meringue <\/strong>is a little sweet that we all love, whether we’re young or old. A traditional meringue recipe that’s easy<\/strong> and quick to make. You can make them in all shapes and colors, and even flavour them.<\/p>\n

I love making them, especially small ones to decorate my entremets, number cakes, drip cakes and also to nibble on with a cup of coffee. A very easy recipe requiring only 2 ingredients, sugar and egg whites. Meringues in lollipops or sachets will be very popular for a birthday party. \"recipeWith this French<\/strong> meringue<\/strong>, you can make a pavlova, a dessert with a crunchy meringue base, topped with whipped cream and seasonal fruit. You can also make a vacherin or the Belgian dessert “le Merveilleux,” as well as many other pastries.<\/p>\n

You can also use it on a lemon tart or the lemon meringue bavarois<\/a>.<\/strong><\/p>\n

\"easyI think I’m not the only one to find that meringue<\/strong>, whether French, Italian or Swiss, is indispensable in pastry-making. In fact, it is used in the preparation of many pastries.<\/p>\n

We use Swiss meringue<\/strong><\/a> to lighten a buttercream, mousse, etc… the same goes for Italian meringue<\/strong>.<\/p>\n

The 3 meringues can be used to decorate a lemon tart, for example. Most people find French meringue the easiest to make.<\/p>\n

Indeed, for the Italian and Swiss meringues, you need a thermometer to make the syrup for the Italian version and to monitor the temperature of the egg whites and sugar over a bain-marie for the Swiss version.\"crunchy<\/p>\n

Tips for an easy French meringue<\/strong><\/h2>\n

This recipe is really easy to make, but here’s what you need to remember.<\/p>\n

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Always use double the weight of egg whites in sugar. You can use caster sugar instead of powdered sugar. In this case, add it in two small batches, as I did in the video, before the powdered sugar. Beat well to obtain a firm meringue.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Use eggs at room temperature<\/span><\/strong> but not aged as recommended for macaroons. By the way, even for macarons, I sometimes use egg whites that are not aged, but they must have been taken out of the refrigerator the day before I never fail them, and it’s the same for meringue.<\/p>\n

The importance of oven temperature<\/strong> <\/span>is essential for meringue baking<\/strong>. You should bake meringues at a low temperature, no higher than 120\u00b0C (250\u00b0F). The ideal temperature is between 90\u00b0C and 100\u00b0C (194\u00b0F and 212\u00b0F). The lower the temperature, the whiter the meringues will be. In fact, we don’t try to bake the meringues, just dry them.<\/p>\n

To prevent the meringue from cracking on top,<\/span><\/strong> it’s important to let the steam escape from the oven, just like the advice for successfully making macarons.<\/strong> Open the oven door once or twice to let the steam escape. Close immediately.<\/p>\n

Add the caster sugar in several<\/span><\/strong> as I explain in the process below. The powdered sugar should be added gently at the end, without overworking the meringue. You can use caster sugar only. The meringue will be just as successful.<\/p>\n

Simply replace the powdered sugar with caster sugar. If you’re using caster sugar only, you’ll need to add it a little at a time until it’s all incorporated. The result is a smooth, shiny bird’s beak meringue<\/span>.<\/p>\n

\"how<\/p>\n

The recipe on video<\/strong><\/h2>\n