In these days I have been putting some meringues in hand and I found the subject very interesting because it depends on what we want to allocate them we must do a type or other of meringue, being some simpler than others. Yes, there are different types of meringues, so let's explain the differences and how we would do them.
And at home I have a person, my wife, who loves merengue. In fact, I think his favorite dessert is the negritos or the merengue strudel. On my side, I must confess, that I am not very merenguero, but I recognize that whether it is as a main component or if it is decorative, the meringues are very good.
The meringue. Definition and types
To correctly define the meringue I think you have to go to an expert like Harold mcgee and since there is no one like him.
Meringues are egg white foams that can be soft, chewable or brittle, depending on the sugar content and how they are cooked.
It is a perfect definition. In a sentence we can see the complexity of making a meringue. If we add more or less sugar, if we add it in ground form or in syrup, if we beat in one way or another, if we cook more or less time and at more or less temperature we will have different types of meringues.
This is a meringue type
Put your title here ...that is cooked with syrup. For each liter of egg whites (quantity that can be used in a pastry shop) we would use 200 g of sugar plus a syrup made up of 800 ml of water and 2 kg of sugar. To make less quantity would have to do the proportional for about 120-150 g of egg whites.
In this case, the syrup is cooked at the point of a loose ball. That is, if we dip a skimmer in the syrup and take it out and blow through the holes, a ball that breaks will have to come out. And this syrup is added once the egg whites are mounted with the remaining sugar.
This meringue is used as is, shapes can be made with a pastry bag, put in capsules directly and sprinkled with coffee, chocolate, etc., or to cover cakes or pies.
I think that he Swiss meringue It is the simplest of all. The same amount of egg whites is used as sugar. Although if you want a meringue of more consistency we will add more or if we want it with less, we will add less.
This type of meringue is used as decoration on cakes, biscuits, ice cream, etc. And sometimes the completion is the gratin in the oven.
To make this meringue better, we can leave the egg whites in a tupper in the fridge the day before. So they have lost some moisture and the protein concentration is higher so they will ride better.
This is a meringue type It takes twice as much sugar as egg whites and also a few drops of lemon juice are added. The peculiarity is that the Maria bath is cooked without exceeding 60 ºC. At that point they withdraw and continue beating until it is cold.
In this way the meringue reaches its optimum density. Decorative figures are usually made with him. Or to make decorations that require more cake molding.
It is a meringue similar to italian, the only thing that sugar glass is added to the syrup. But this is the same point and is added in the same way. The milkshake is the same.
The difference is that figurines are made and then baked in the oven, at low temperature for a long time to prevent browning or burning.
And to you, What kind of meringue do you prefer? The truth is that to avoid complications I am from the Swiss, the simplest and can also be baked. Although it is true that it is the worst quality of completion usually.
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