Air cake home. The secrets of making meringue

Once the proteins always remain with those Housewives who are fond of preparing desserts and pastries. Where to put large amounts of proteins? Of course, let them to prepare meringue. After all, this airy cake with a delicate crispy crust will not leave indifferent any sweet tooth.

Subtle delicacy

Meringue very many names, but they all represent something delicate, weightless, easy. From French the word is translated as "gentle kiss". Pre-revolutionary Russia knew air meringue as the “Spanish wind”. Quite often, the dessert is called the "merengue". Meringue, as they say a cookbook is just protein cream, but dried milk protein with a crispy crust – it's already a meringue.

But whatever the name of this dessert, the country in which it was prepared, strong differences between the recipe you will find. The composition of the cupcake is pretty simple: protein and sugar. However, airy cake from proteins – a rather fragile and uncertain substance, the most inexperienced cook brings sometimes a lot of frustration and unpleasant surprises.

Experienced chefs to beginners if you wish to cook the meringue, not to run immediately to the fridge and get the eggs from the tray. To begin “arm" of theoretical knowledge, learn some cooking secrets, and then proceed directly to the sculpting culinary masterpiece.

Ways to cook meringues

To Prepare at home, many dishes, including air cake. Recipe with photos you will find in our article. Today we will open some secrets of preparation that will be useful for beginners Housewives.

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French way

So, there are several popular ways to cook meringues. The simplest of them is the French method. It can be used in those cases when not required to do aerial cake of some convoluted complex shapes. The French version involves beating egg whites refrigerated until cool foam, adding a pinch of salt. Sugar is added only in the final stages of preparation. Protein weight in this case, it turns out quite lush. Stiff peaks - the symbol of the right consistency of cream for meringue.

Italian method

Italian chefs came up with some other way of making meringue. After you beat chilled whites, they should add the usual sugar and prepared sugar syrup. It turns out that cool, almost boiling syrup, you brew squirrels, and they don't fall off when baking. Such protein cream is perfect for making complex shapes of cakes and sandwiching cakes. In addition, the Italian version allows you to add butter if necessary to prepare cream cake. French option when combined with fats will flow.

Swiss

The dense and persistent air meringue obtained from the Swiss chefs. But this method is the most laborious and time-consuming, as involved in the cooking water bath. But if you have the patience to make meringues in a water bath using the Swiss method, you will easily be able to draw the resulting cream flowery patterns on cakes, to transplant it into unusual shapes biscuits. This cream will not fall off, does not fail when baking, will not emerge.

Required ingredients

• Protein five eggs.
• 250 grams of sugar.
• Pinch of salt or a teaspoon of lemon juice.

The brewing Process

Prepared dishes, ingredients. Begin to whisk the egg whites. Add a pinch of salt or citric acid. Whisk on slow speed until the appearance of small air bubbles. Gradually add to the mass of powdered sugar. Continue the manipulation until sufficient thickness of the cream. It should not slip from the halo should be, as they call it cooks, stiff peaks.

Prepare a baking sheet, vistream it oiled paper. To isolate the meringue as you can with the help of a special pastry syringe, and using a normal tablespoon.

An Oven pre-heated to 80-100 degrees. Depending on the size and thickness of the cakes should bake them from half to two hours. When meringue is ready, do not rush to remove them from the pan. Let the dish cool slightly. When cakes are cooled, carefully lift them over the sheet and remove.

Cooking Secrets

Now you have chosen a convenient and acceptable method of cooking the meringue. Now it remains to know a few secrets, knowledge of which will enable even the most inexperienced hostess to create an exquisite, airy culinary miracle.

• Starting the cooking of the meringue, remember that proteins must be fresh.
• When you cook a cake air in the home, try to break each egg on a separate dish. Of course, you promised at the store that eggs are the freshest, but sometimes accidents happen. Agree, will be very unpleasant if four good proteins will be added one smelling “something”.The work is flawed, start again. You need it?!
• In Order to quickly dissolve the sugar in the protein cream, pre-pitch it into a fine powder. You can buy ready at the store. Remember, the smaller will be the sugar, the faster it will dissolve, so therefore, the faster you move the weight.

• Some Housewives during the whipping add a pinch of salt. But experienced experts still advised to give preference to citric acid or the juice of a lemon. If you take acid, for our recipe you will need one teaspoon citric acid, dissolved in two teaspoons water.
• Be Sure rule, if you want to cook a perfect airy meringue – use only a clean (very clean!) bowls and beaters. Used instruments should not be a hint of fat and other impurities.
• To get the perfect meringue, use this trick. Spread on a baking sheet special paper for baking where you pre-draw circles. When you isolate syringe for the cream will be easier to make all the cakes and smooth the same.