Meringue may fall at any time of preparation, i.e. while whipping, but also in the oven. That is why you have to realize the culinary errors made while making this cake. Thanks to our advice, you will finally bake the perfect meringue.
falls by inaccurate separation of proteins from yolks. In this case, we will not be able to beat the mass, even if we do it for a long time.
Long whipping also does not have a positive effect on this baking. There may then be a “protein puncture”. That is why it is best to gradually increase the mixer’s turnover, and add sugar when weeping the proteins. Finally, add some lemon or vinegar juice or add a little potato flour to fix the whole.
Choosing the right sweetener also matters. We will not get the right consistency by plain sugar. In turn, with powdered sugar, we will not be sure if it has been mixed well with proteins. So let’s use fine sugar.
Remember that Even a drop of water in a mixing dish will make the meringue fall. We also recommend using stainless steel equipment. It is much better than the plastic one.
Also read:
We do not bake meringues, but dry. Therefore, we cannot set the oven to such a temperature as with standard dough. We also need to be patient – let’s not accelerate the drying process of this baking.
We dry the meringue at 100 degrees Celsius for 3 hours. After this time, we leave it in the oven to cool completely. Thanks to this method, there is no question of falling this dough.
Ingredients:
- 4 proteins;
- 200 g of fine sugar;
- 2 teaspoons of potato flour.
Preparation:
At the beginning we heat the oven to 120 degrees. While heating, whip the proteins, starting from the smaller mixer revolutions. We gradually increase their intensity to medium speed.
When a thick foam forms, we turn up the mixer even more and add fine sugar in batches. He must dissolve well. Finally, add potato flour.
We form a meringue countertop on baking paper lined with baking paper. We put it in the oven and immediately reduce the temperature to 100 degrees. We dry the baking for 3 hours.
We leave the meringue in a device with ajar door until it cools down. 3 hours before serving, we fill it with a thick, well -whipped and chilled cream.
