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simple. March 11, 2011



What's better to be prepared to recover the advanced egg cream?

Merighi I love .. crispy, sweet simple meringues. Simple more to say than to actually cook!

How often burnt, undercooked, not at all cooked, pink / brown, squashed, etc. etc. ..

Obviously I do not doubt to be denied when it comes to making things easier, it's a curse! :)

But they, after many attempts lately I always succeed. Hallelujah!

The secret is patience. The lighting on the kitchen gave me a baker of Sarnano, which is always a thousand cupcakes: I told her, after baked, turn off the oven, make the meringues in the oven and leave off all afternoon, and then resumes the next day.

Now I do not know yours, but my meringues a day after a bit 'lost ... then I like firm and white, sometimes instead bought the oven are hard and brown.

course, as usual, the picture is not much (my camera-crazy-all free to decide everything, even when shooting), but they are small, firm and white.

There can be glimpsed behind the rest of the biscuits I had done a bit 'of days ago, the only surviving because they were left without cover with chocolate. But then yesterday Michele has had a manic attack of hunger, so goodbye goodbye biscuits and meringues. : D

can add to the mixture according to taste cocoa, almonds, cinnamon, as well as colors and more. I like it, natural.

are the so-called French meringues! ^ ^

The whites always do when I advanced in this case I had advanced from the cream of the trifle I made for my father's birthday, which I also meringue on the surface. The post it soon.

Here are meringhine.

is not a real recipe, just a list of instructions .. :)

Someone puts the lemon (for whitening), salt, spices, etc etc. I will not do anything and I love them.

MERINGUES SIMPLE.

Ingredients (use the aspect ratio):

5 egg whites at room temperature (without any trace of egg yolk);

230 g powdered sugar (maybe the home-made ^ ^).

I use the robot to mount the egg whites, of course it's the same power of whips.

Whip the egg whites, long time, and not exactly at full speed. As they mounted, add the powdered sugar in spoonfuls and dust.

If you want to add something do it now, when only whites are well secured.

When the dough is ready, put it in a piping bag or syringe for cakes (my grandmother was a spoon) and formed the meringues on a pair of plates covered with parchment paper.

The more you do little dry at first, then adjust the size over time you have.

Time: rather than have to cook dry. The most suitable temperature is 80-90 ° C, oven warmed up for about 3-4 hours, even if they are very large 5.

Sometimes you go to check if they harden. Tiratene an outside, open it and inside is dry if they are ready. :)

You can also use this dough to make the disks, rectangles, or large, to be cut then be used to compose more elaborate desserts.

Good sweetness!

Besitos!

Babi