Difference This is undoubtedly one of the most demanding desserts – its preparation can be difficult for even experienced confectioners. The perfect meringue should be light, crunchy and gently foam inside, but it often comes out too sticky and takes on a little appetizing color. Can it be saved in such a situation? What to do when the meringue came out rubber or yellow? And how to bake it so that she delight with her taste and consistency? You can find answers to these and other questions in this article.
How to bake a good meringue? Contrary to appearances, it is not as difficult as it seems. To resemble the best confectionery, just follow the rules below.
1. Use eggs at room temperature. Exactly separate protein from the yolks – it is recommended to do it a little earlier so that they rest.
2. Whip proteins in a clean, dry bowl – glass or metal. Start with low speed and then increase them.
3. When whipping, pour in sugar gradually, spoon by spoon. The best choice will be small sugar, because it dissolves quickly. You might as well reach for plain white sugar.
4. To stabilize the meringue structure, you can add some starch, vinegar or lemon juice to it.
5. Do not open the oven while bakingbecause rapid temperature changes can cause meringue.
6. Dry meringue at low temperature – up to 100 ° C. Too high the temperature will make it yellow and can crack.
7. After baking and drying, do not remove meringue from the oven right away. Wait until it cools down and becomes stiffer.
The most common problems that can be encountered when preparing a meringue are obtaining a rubber consistency or unsightly yellow color. In addition, it can come out too sticky or heavily flattened. Such effects result from the wrong technique of preparing, baking or drying.
What are the most common Errors while baking meringue? It is worth focusing on the temperature first. It is usually too high, which makes the meringue yellow or rubber. If, in turn, it came out too moist, pulling and not very crunchy, the time of its heat treatment was too short or the air in the kitchen was too moist.
Not everyone is aware that factors such as the proportions of ingredients, e.g. too much sugar, and protein whipping technique, also have a final effect when preparing meringues. If they are not thoroughly beaten or pour sugar into them at the wrong time, your meringue may simply not grow. Also remember that proteins must be whipped in a dry bowl, even without a bit of fat and yolk residues.
After baking the meringue did you notice that it deviates strongly from ideal? Relax – this does not mean that he must immediately land in the basket. There are some tricks that you can save it. What to do when the meringue came out too rubber? In such a situation, it is worth putting it down all night to dry. If after this time its consistency continues to leave a lot to be desired, bake it at a low temperature for about 10 minutes.
Your meringue has taken yellow? It turns out that you baked or dried her at too high temperature. If, despite the unsightly color, it is still tasty and crunchy, you can crumble it and add it to ice cream or desserts in cups.
Source: NowowoPuje.pl
