When it comes to meringue to dry we mean, almost always, what the most knowledgeable in pastry called French meringue. This is the basic meringue: egg whites until stiff, sugar and dried in the oven.
distinguish then other types of merengue.
On the one hand we have the Italian meringue, which mounted the clear first and then gradually mixed with a syrup and then take a while to blend into the fire.
Finally we have the Swiss meringue, which is done by mounting the egg whites with sugar in a container in a water bath, thus obtaining a firm meringue ideal for filling and decorating cakes.
Recipe:
egg whites
The clear weight of regular sugar.
The clear weight of the icing sugar (powdered). Media
teaspoon cornstarch (corn flour) and clear (dispensable)
lemon, or vanilla or cinnamon or vanilla sugar ... etc.
Preparation:
Separate the whites from the yolks and place in a bowl with a pinch of salt. Mount until stiff. Obviously it will be easier if we have an electric mixer, but we will be playing build muscles. When they are firm (to lift a fork or whisk should be peaks), mix with the sugar gradually and smoothly. If you want a particular taste, there are several options. Essence of lemon, a few drops of the juice, vanilla, icing sugar substitute part for vanilla sugar, cocoa powder ... The options are endless.
If you have filled pastry molds with her. But use a spoon. If we do not have molds tablespoons of mixture on baking paper for irregularly shaped meringues. You can decorate the "tip" of meringue in several ways: a nut, a nut, a fruit ... etc.
Bake at 100 ° until meringue is dry. Depend on the size of the preparation but usually take between 50 minutes and just over an hour.
A bit of theory ....
From Wikipedia, the free encyclopedia:
History Legend enjoying some credibility says it was invented around 1600 by the Italian confectioner Gasparini, a resident of Meiringen, the Swiss people, hence its name. Another theory says that the work of a cook in the service of the Polish king Estanislas Leszczynski, from a German recipe, and come from the Polish word "Marzynka." What is certain is that the first meringues in France became the court of the Polish king himself. The daughter of the king was very greedy and enthusiastic about this recipe, when she married Louis XV, became fashionable at the French court.
A young Queen Marie Antoinette, wife of Louis XVI, was very fond of meringues and Vacherin (made with rings of meringue or marzipan and Fill with ice cream or whipped cream), your favorite place to develop them with their own hands was the castle of Trianon.
In the English work "Pastry Art" in 1747 by Juan de la Mata, appears a chapter, 23, dedicated to the meringues, appearing the following: "Although little work, it is easy to manage in case of need for promptness execute and besides being great for decorating, is very tasty. You make the elite sugar. "
Until the early nineteenth century, the meringues were molded with a spoon before going into the oven (which in Spain is called sighs). The current way of making them with the pastry was introduced by Antoin Carême, cook French.
Egg whites and mounted:
Clear provides two-thirds of the total weight of the egg, you can say it is a quasi-transparent texture as constituted almost 90% is water, rest is almost all protein. Clear proteins are present to protect the egg from the infection of bacteria and other organisms, their biological function is to stop foreign biochemical attacks.
proteins contained in egg whites are
• The ovomucina which 2% of albumin proteins in the egg, although this is the ingredient that has more cooking properties because it is responsible for curdling the egg fried and poached. Its mission is to slow biological penetration of microbes.
• OVA is the most abundant of the egg, is easily denatured by heat.
• The conalbúmina which 14% of total protein from egg white.
• The ovomucoid reaching a rate of 2%
chemistry mounted process:
Basically we can consider that egg whites are a mixture of water and protein. When we beat them air into them. Among the proteins that contain a clear and conalbúmina ovomucina found that perform a union between air and water, as they are surface active, ie have a party that attracts water and repels another, which in this case, binds to introduce air. These proteins are around the air bubbles, as occurs in an emulsion of mayonnaise, between water and oil.
As you begin to beat the clear air bubbles are great, if you stop beating, the effect of gravity, would fall and the white bubbles will rise. If we keep beating the bubbles are becoming smaller. This means that the forces that make proteins to surround the air bubbles are greater than those exerted by gravity, allowing the overall stability.
Almost everyone agrees in the end, when assembled. The reason is that the sugar dissolves proteins. If added before the foam is formed, the proteins tend to bind with the sugar and this makes it difficult to mount.
Why should take a pinch of salt or sugar before whipping? As always wikipedia gives us the solution.
mixing speed should be required to denature the less viscosity has increased (ie the voltage is proportional to viscosity). It is therefore advisable to add a pinch of salt or sugar because that way we increase the viscosity. What happens when baking
By putting it in the oven, heat air bubbles expands and evaporates the water, so fluffy. At the same time, it coagulates the albumin and other proteins giving rigidity to the exterior. If during baking opened the door, the heat difference can cause air bubbles, dilated by the heat, it deflates. To re-close the door proteins solidify before the air bubbles give them time to back up.
Did you know ... there is an office called "merengue?
Specifically in Mexico, the merengue is a merchant of sweet worker. The meringues are selling various kinds, among which meringues in different colors.
The merchant is walking and has enjoyed having the coin toss as a rite characteristic form of sale. The flying is a game of chance present in various cultures and sometimes has been accepted as a way to make decisions between two people, in the case of merengue is a way to add fun to the transaction, in addition to adding the factor increase business, because if the merengue won, the buyer would acquire two meringues instead of just one, for example.
Today this tradition has virtually disappeared.
other options ...
The cream of tartar confectioners
are using this chemical, also known as tartaric acid or more technically as potassium bitartrate. It is used to prevent crystallization of sugar or yeast supplement to help increase mass. Some yeasts have on this cream among its ingredients. Mixed with egg white makes them much more stable.
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