Meringue Recipe For 4 In Grams And Ml Measurements

Meringue is an elegant and light dessert made from egg whites that have been whipped with sugar. It is renowned for its light texture, crisp exterior, and sweet taste. Making meringue means beating egg whites until they have formed stiff peaks and then gradually adding sugar to form a smooth and glossy mix. The meringue is usually piped or poured onto a baking sheet and baked at lower temperatures until the meringue has set and turned an ethereal golden color.

Meringue can be eaten as a treat or topped with pie cakes, pies, and other desserts. There are many variations of meringue, like Swiss meringue, which involves heating egg whites and sugar before beating them, and Italian meringue, which incorporates a hot syrup of sugar into whipped egg whites. Meringue’s airy and light texture and its many uses make it a favored and traditional dessert loved by many across the globe.

The History Of Meringue: From Simple Delight To Culinary Masterpiece

Meringue has a light and fluffy texture and is now a worldwide favorite dessert. Below, we will go over the fascinating background of meringue buds by tracing its beginnings along with its development and transformation into an exquisite culinary delight that continues to delight taste buds today.

The Origins of Meringue

The Meringue’s origins aren’t well recorded, but they can be traced back to the beginning of the 17th century in Europe. The first recipe known for meringue-like treats was found in Francois Massa lot’s cookbook “Nouvelle Instruction Pour Les Confitures” in 1692. It was made of egg whites, whipped sugar, flavorings, and sugar, and baked until crisp. However, similar recipes using egg whites that had been whipped were utilized within the cuisine of many cultures before this.

Influences on French and Swiss cuisine. French and Swiss Cuisine

The popularity of cheese exploded during the 18th century, especially in French and Swiss food. French chefs began to incorporate meringue pudding into their desserts and enrich them. Famous chef Marie-Antoine Careem further populated the language by introducing unfamiliar sizes and shapes like nests and kisses.

Swiss pastry chefs, renowned for their ability to create delicate cakes, played a crucial role in refining the technique of whisking eggs to achieve the desired hues and adding lightness to Mer méringue.

Meringue in Pavlova and Eton Mess

Meringue reached new levels of fame in the 20th century after the invention of two famous desserts: Pavlova and Eton Mess. Pavlova, named in honor of the Russian ballerina Anna Pavlova, is a meringue-based dessert with fresh fruits and whipped cream.

It is believed that it was invented in the 1920s, and the quarrel between Australia and New Zealand over its origin persists today. Eton Mess, originating from Eton College in England, is a delicious dessert made of broken meringue with whipped cream and strawberries. These desserts have become a staple in many countries and show the many uses of meringue when it comes to creating delicious and elegant treats.

The Techniques Of Whisking And Baking

Making egg whites into meringue takes skill and precision. Home cooks and chefs have tried a variety of techniques over the years, like using copper bowls to improve stability or using acid (such as cream of tartar or lemon juice) to help in the creation of solid foam.

Baking meringue at a lower temperature for a long time will allow it to dry gradually, giving it a crisp exterior while maintaining an extremely soft and chewy inside. These methods are refined and passed on through generations, constantly producing delicious meringue desserts.

Meringue Variations

Meringue has grown to include various variations that meet the needs of different preferences and tastes. Swiss meringue, created by mixing sugar and egg whites before whipping, produces an extremely smooth and stable mixture. Italian meringue, made by mixing hot sugar syrup into egg whites that have been whipped, creates an ethereal and marshmallow-like texture. These variations are typically utilized in more sophisticated desserts, like souffles, mousses, or fillers for cakes or pastries.

Recipe For Meringue For Four People

Ingredients

• 4 large egg whites (about 120g)
• 200 grams of sugar granulated
• 2.5 grams cornstarch
• 2.4 ml vanilla extract

Instructions

1. Preheat your oven to 120degC (250degF), then line your baking sheet with parchment paper.
2. In a clean bowl, mix egg whites (about 120 grams) until they turn fluffy.
3. Gradually add the granulated sugar (200 grams), approximately 50 grams at a stretch, while whisking. Make sure that each sugar addition is completely integrated before adding any more.
4. Continue to whisk until the mixture has stiff peaks and then becomes shiny.
5. Mix the cornstarch (1 teaspoon) and vinegar (1 teaspoon) into egg whites in a small dish.
6. Include the vanilla extract (1/2 teaspoon) as well. Gently combine everything until it is well blended.
7. Pipe or spoon the mixture onto the baking sheet, creating small meringue nests or shapes.
8. Set the baking sheets in the oven, and bake for about 1 1/2 to 1 12 hours or until the meringues dry. Then, easily lift them off the parchment.
9. After baking, remove the meringues from the oven and let them cool completely on a wire rack.
10. Serve the meringues just as they are, or add them to desserts such as tarts, pies, or fruit compotes.

FAQ’s

Can I make meringue ahead of time?

Yes, you can make the meringue ahead of time. Just store them in an airtight container at room temperature for up to a week.

Can I freeze meringue?

Yes, you can freeze meringue. Place the cooled meringues in a freezer-safe container or bag, and they can be stored in the freezer for up to 3 months.

Can I use granulated sugar instead of caster sugar?

Caster sugar is preferred for meringue because its finer texture dissolves more easily. However, you can use granulated sugar if you don’t have caster sugar. Just keep in mind that it may take slightly longer to dissolve.

Why do I need lemon juice in the recipe?

Lemon juice helps stabilize the meringue and enhances the flavor. It also helps create a crisp outer shell while keeping the inside soft and chewy.

What does the cornstarch do?

Cornstarch is optional but can be added to the meringue to give it a slightly softer texture on the inside while still maintaining a crisp exterior.

How can I prevent my meringue from deflating?

Make sure your mixing bowl and whisk are clean and free from any grease or moisture. Avoid overbeating the egg whites and ensure the sugar is fully dissolved before baking.

Meringue Recipe For 4 In Grams And Ml Measurements

Meringue is an elegant and light dessert made from egg whites that have been whipped with sugar. It is renowned for its light texture, crisp exterior, and sweet taste. Making meringue means beating egg whites until they have formed stiff peaks and then gradually adding sugar to form a smooth and glossy mix. The meringue is usually piped or poured onto a baking sheet and baked at lower temperatures until the meringue has set and turned an ethereal golden color.

Meringue can be eaten as a treat or topped with pie cakes, pies, and other desserts. There are many variations of meringue, like Swiss meringue, which involves heating egg whites and sugar before beating them, and Italian meringue, which incorporates a hot syrup of sugar into whipped egg whites. Meringue’s airy and light texture and its many uses make it a favored and traditional dessert loved by many across the globe.

The History Of Meringue: From Simple Delight To Culinary Masterpiece

Meringue has a light and fluffy texture and is now a worldwide favorite dessert. Below, we will go over the fascinating background of meringue buds by tracing its beginnings along with its development and transformation into an exquisite culinary delight that continues to delight taste buds today.

The Origins of Meringue

The Meringue’s origins aren’t well recorded, but they can be traced back to the beginning of the 17th century in Europe. The first recipe known for meringue-like treats was found in Francois Massa lot’s cookbook “Nouvelle Instruction Pour Les Confitures” in 1692. It was made of egg whites, whipped sugar, flavorings, and sugar, and baked until crisp. However, similar recipes using egg whites that had been whipped were utilized within the cuisine of many cultures before this.

Influences on French and Swiss cuisine. French and Swiss Cuisine

The popularity of cheese exploded during the 18th century, especially in French and Swiss food. French chefs began to incorporate meringue pudding into their desserts and enrich them. Famous chef Marie-Antoine Careem further populated the language by introducing unfamiliar sizes and shapes like nests and kisses.

Swiss pastry chefs, renowned for their ability to create delicate cakes, played a crucial role in refining the technique of whisking eggs to achieve the desired hues and adding lightness to Mer méringue.

Meringue in Pavlova and Eton Mess

Meringue reached new levels of fame in the 20th century after the invention of two famous desserts: Pavlova and Eton Mess. Pavlova, named in honor of the Russian ballerina Anna Pavlova, is a meringue-based dessert with fresh fruits and whipped cream.

It is believed that it was invented in the 1920s, and the quarrel between Australia and New Zealand over its origin persists today. Eton Mess, originating from Eton College in England, is a delicious dessert made of broken meringue with whipped cream and strawberries. These desserts have become a staple in many countries and show the many uses of meringue when it comes to creating delicious and elegant treats.

The Techniques Of Whisking And Baking

Making egg whites into meringue takes skill and precision. Home cooks and chefs have tried a variety of techniques over the years, like using copper bowls to improve stability or using acid (such as cream of tartar or lemon juice) to help in the creation of solid foam.

Baking meringue at a lower temperature for a long time will allow it to dry gradually, giving it a crisp exterior while maintaining an extremely soft and chewy inside. These methods are refined and passed on through generations, constantly producing delicious meringue desserts.

Meringue Variations

Meringue has grown to include various variations that meet the needs of different preferences and tastes. Swiss meringue, created by mixing sugar and egg whites before whipping, produces an extremely smooth and stable mixture. Italian meringue, made by mixing hot sugar syrup into egg whites that have been whipped, creates an ethereal and marshmallow-like texture. These variations are typically utilized in more sophisticated desserts, like souffles, mousses, or fillers for cakes or pastries.

Recipe For Meringue For Four People

Ingredients

• 4 large egg whites (about 120g)
• 200 grams of sugar granulated
• 2.5 grams cornstarch
• 2.4 ml vanilla extract

Instructions

1. Preheat your oven to 120degC (250degF), then line your baking sheet with parchment paper.
2. In a clean bowl, mix egg whites (about 120 grams) until they turn fluffy.
3. Gradually add the granulated sugar (200 grams), approximately 50 grams at a stretch, while whisking. Make sure that each sugar addition is completely integrated before adding any more.
4. Continue to whisk until the mixture has stiff peaks and then becomes shiny.
5. Mix the cornstarch (1 teaspoon) and vinegar (1 teaspoon) into egg whites in a small dish.
6. Include the vanilla extract (1/2 teaspoon) as well. Gently combine everything until it is well blended.
7. Pipe or spoon the mixture onto the baking sheet, creating small meringue nests or shapes.
8. Set the baking sheets in the oven, and bake for about 1 1/2 to 1 12 hours or until the meringues dry. Then, easily lift them off the parchment.
9. After baking, remove the meringues from the oven and let them cool completely on a wire rack.
10. Serve the meringues just as they are, or add them to desserts such as tarts, pies, or fruit compotes.

FAQ’s

Can I make meringue ahead of time?

Yes, you can make the meringue ahead of time. Just store them in an airtight container at room temperature for up to a week.

Can I freeze meringue?

Yes, you can freeze meringue. Place the cooled meringues in a freezer-safe container or bag, and they can be stored in the freezer for up to 3 months.

Can I use granulated sugar instead of caster sugar?

Caster sugar is preferred for meringue because its finer texture dissolves more easily. However, you can use granulated sugar if you don’t have caster sugar. Just keep in mind that it may take slightly longer to dissolve.

Why do I need lemon juice in the recipe?

Lemon juice helps stabilize the meringue and enhances the flavor. It also helps create a crisp outer shell while keeping the inside soft and chewy.

What does the cornstarch do?

Cornstarch is optional but can be added to the meringue to give it a slightly softer texture on the inside while still maintaining a crisp exterior.

How can I prevent my meringue from deflating?

Make sure your mixing bowl and whisk are clean and free from any grease or moisture. Avoid overbeating the egg whites and ensure the sugar is fully dissolved before baking.