Do you have eggs and icing sugar at home? Then make these fluffy meringues with chocolate and biscuit. You will be amazed, once you start you will not be able to stop!
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How do I keep my meringue white?
Many recipes say 100°C, but some pastry chefs swear by a temperature of 60-70°C. The meringue will then dry slowly and remain white.
How do you know if a meringue is done?
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When is it done? How do you know if the meringue has been whipped enough? If it is shiny white, stiff peaks can be seen. A well-known trick is to turn the bowl upside down: if the mass does not fall out, then the meringue is ready
Why does my meringue fail?
If there is still fat somewhere, you can whip until you weigh an ounce, but then your egg whites will not be stiff. When separating the yolks from the whites, make sure that absolutely no yolk gets into the whites. If it does, you will have to start all over again.
How long do you beat the egg whites?
Beat the egg whites until they are no longer translucent and form stiff peaks. A good gauge is always to test whether you can turn the bowl upside down without the contents falling out. Again, do not beat for too long! It is best to use beaten egg whites as soon as possible.
Can you freeze meringue?
Meringue keeps well.
Do not put them in the refrigerator, because then they will become soft and sticky. You can also freeze the meringue and take it out of the freezer a few hours before serving.
What is the difference between a pavlova and a meringue?
Meringue is dry and firm on the outside and inside, which makes it less fragile than pavlova. But the biggest difference is the topping: pavlova is traditionally served as a cake with a topping of whipped cream and fresh fruit, while meringue consists only of dried foam.
Why do meringues crack?
Actually, the meringues are not baked, but dried. You dry them at a low temperature, so that nothing can burn. If you increase the oven temperature a little, the meringues will bake a little "wilder". Then they will crack a little faster
