The meringue recipe. Three different ways

Is there a person who has never tried meringues in his life, is this a crunchy, crumbly, delicate treat? Its name is derived from the French word Baiser, which translates as a "kiss". A common name for meringues is the name of the merengue. Recipe meringue, like all ingenious, simple. The basis is sugar and proteins. But, despite such a small amount of ingredients, the question of how to prepare meringues is very acute for real housewives. This delicacy is extremely gentle and very capricious in cooking. For an inexperienced cook, it can become such a disappointment that he will not take it any more. Therefore, before preparing a meringue, you should reinforce your theoretical skills and knowledge with the basic rules for making this dessert. We will tell you about three ways of cooking, and each hostess will choose that recipe for meringue, which is more suitable for her:

1. The French way.

This method is the simplest. The protein mass itself will turn out to be strong and lush, but bubbles will be visible in it, so it makes no sense to give a beautiful shape to the bezeshkas, they will still float. The meringue recipe in French is as follows: chilled proteins must be beaten to a strong foam, adding a pinch of salt to them. Then add a little sugar and beat until "hard peaks" - when you lift the blades of the mixer, the beaten proteins form sharp protrusions and do not fall off. Next, spread the meringue on the baking tray with a spoon and bake until it hardens and a rusty crust appears.

2. The Italian way.

This method is different in that in the whipped proteins instead of the usual sugar is added steeply cooked sugar syrup. It must be poured in with a thin trickle. When the syrup is poured, you should never stop whipping the proteins. Only after complete cooling of the mass can you turn off the mixer. This method is suitable for creams - hot syrup makes brews, and the cream does not fall off. This cream is usually interlaid cakes, it is made from stuffing for cakes.

3. The Swiss way.

This is the most time-consuming method, but if you have wondered how to make meringue, that it turned out like in a store - you need this option. In this method, the laboriousness consists in the fact that everything must be done on a steam bath. But then meringues, which are cooked in this way will be strong and resistant, and cookies can be given any shape. The method of preparation is the following - above the pot (bowl) with already boiling water, you need to install dishes with proteins and sugar. The main thing is to make sure that the bottom of the dishes does not come into contact with boiling water. Start whipping the proteins - at first slowly, until the sugar is completely dissolved, and then quickly, until a thick, thick mass is obtained.

After you have chosen a suitable meringue recipe, you need to learn a few more important and useful things that will help in preparing the perfect externally and the taste of meringues:

• The proteins used must be fresh. Only such proteins can retain all the necessary air in them, and from them a thick, dense mass will form.
• Separating the proteins from the yolks, be very careful careful. If you get even a drop of yolk - meringue will not work.
• Beat each egg separately above the different dishes. This is done in order to exclude the possibility of falling into the total mass of the spoiled egg. It is much easier to get rid of it, if it is in a separate container, than if it falls into the total mass.
• Do not allow water to enter the ground. Even one drop can spoil the whole process of whipping.
• When whipping the proteins, always start with the lowest speed of the mixer, gradually increasing it to the maximum.

Now you have all the necessary knowledge on how to cook meringues and if you follow all the advice, your creations will amaze not only your loved ones, but also your guests.