Even though it is after Christmas, we always get a taste for something sweet. If you like snow meringue, we have interesting improvements for you that you can not resist.
Preparing classic meringues is relatively simple, but it is not so easy to dry them to an ideal condition so that they last long and, if possible, do not move right after removing from the oven. Let’s take a look at how to prepare them correctly and especially how to make them special so that you can enjoy this sweet temptation in a slightly different form.
In the Kaufland ČR channel on YouTube you can see an illustrative recipe:
Source: YouTube
Process the remaining egg whites
When cooking or baking sometimes, there are several egg whites, and this is the right moment to start baking kiss. It is enough to whisk the egg whites perfectly with a pinch of salt, and as soon as they form a familiar “cap” (that is, when the metel is pulled out, the rigid tip, which does not fall immediately) to mix the sugar with a little starch into the pre -prepared mass. Of course, it is necessary to work very carefully to keep the air as much air in the snow and the dough is light and fluffy.
Baking is a little science
In this state, we can slowly put the meringues on a baking tray to put them in an oven heated to 120 ° C. They bake for about an hour until they are crispy and finely supple on the surface. Many housekeepers eventually turn off the oven or mute only to approximately 50 ° C and let the next half to an hour to be sure to dry.
Even better? Why not…
Who would like to enjoy an even more interesting delicacy for coffee after a good Sunday lunch, can also add to the dough prepared according to the classic recipe to a small chopped or grated walnuts and small pieces sliced plums. Certainly there is no need to remind that even the introduction of these raw materials into the snow dough must be more than careful.
Use a teaspoon
If you are used to classic meringues with a sag with a decorate, in this case take two teaspoons to help and shape them even slightly irregular hills. The candy will have a slightly different form and you can sprinkle it on top with the rest of the chopped nuts, which gives it an unexpected interesting dot. Baking will be the same in this case.
Observe the raw material ratio
What ratio of raw materials should we prepare for the dough that will have an ideal consistency? 3 whites will be 150 grams of sugar, a pinch of salt, a teaspoon of starch, 100 grams of ground or finely chopped walnuts and 50 grams of chopped plums. Of course, the amount can be slightly modified according to their own experience, but the basis prepared in this way should correspond to the perfect result.
Choose other fruit
Those who want to experiment even more can use any other dried fruit instead of plums. Pusins with apricots or figs are also excellent. It’s just what kind you prefer, or if you just have at home. And if there was nothing else, the raisin bag is sure to find in every household. Just cut them well and use them. You will not regret either the raw materials, or the time you spend such a mealing. So: a good sweet taste!
Sources: Fresh.iprima.cz, Kitchenette.cz, www.apetitonline.cz
