Meringue
Baking and Desserts • French
Description
Meringue is a delightful dessert made from whipped egg whites and sugar, often flavored with vanilla or chocolate. This airy and sweet treat can be used as a topping for pies or cakes, or enjoyed on its own. The key to a perfect meringue is to ensure that the egg whites are whipped to stiff peaks and that the sugar is added gradually until the mixture is glossy and smooth.
Ingredients
- Milk 1½ l
- 10% cream 10 fl oz
- Sugar 15 oz
- Almond 10 oz
- Powdered Sugar 10 oz
- Raspberry leaves 5 oz
- Strawberry 5 oz
- Butter 5 oz
- Whole egg 5 oz
- White Chocolate 5 oz
- Egg white 5 oz
- Wheat Flour 0 oz
- Starch film 0 oz
- Red Food Coloring 0 fl oz
- Egg white 1½ g
- Gelatin 3 pieces
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
Soak the gelatin in cold water. Bring the milk to a boil with the vanilla pod. Mix 60 grams of sugar with the milk, and beat another 60 grams with the egg yolks until pale, then add the flour and cornstarch. Gradually pour the milk into the egg yolk mixture while stirring, then place the mixture over heat and cook until thickened. Add 50 grams of butter. Cover with plastic wrap and let cool. Then add another 50 grams of butter and refrigerate.
Step 2
Whip the cream. Melt the gelatin, mix it with the cream, and fold it into the custard. Cover with plastic wrap and chill. Prepare a syrup by boiling 250 grams of sugar with 60 ml of water. Bring it to 245°F and remove from heat. Whip the egg whites with the dried egg white until stiff peaks form, gradually pouring in the syrup. Add the food coloring. Slowly incorporate the egg whites into the almond flour and powdered sugar mixture.
Step 3
Knead until the dough shines. Using a piping bag, pipe two identical circles onto baking sheets lined with parchment paper in a spiral pattern. Bake at 295°F for twenty minutes.
Step 4
Melt the chocolate in a water bath and spread it inside the cooled cake layers. Arrange halved strawberries and raspberries on the bottom layer. Pour warm cream over the fruit and cover with the second layer. Decorate to taste.
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