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It may seem that making meringue for cake is very simple. And really, what problems can there be with a recipe of just two components? Mixed eggs with sugar, and whipped! But those who have tried it know that the devil is in the details. After all, the obstacle to the perfect meringue can be anything. Sometimes it's the proportions or temperature of the ingredients, and sometimes, oddly enough, even the wrong kind of sugar. In short, it’s time to learn how to cook a beautiful meze with a crispy crust and soft filling.



Wikipedia says that beze (French baiser - kiss), or merengue, is a dessert of whipped with sugar and baked egg whites. There are three types of meringue: French, Swiss and Italian. Their composition is almost identical. This is usually 1 part protein and 2 part sugar. But in the cooking technology there are some features.



So, the French merengue is considered the simplest, but quickly settles. Therefore, it should be prepared immediately before use. The Swiss version is more stable due to the fact that sugar and proteins are heated in a water bath to 45-70 degrees. And Italian merengue keeps its shape well, but requires the preparation of a syrup of water and sugar.

Secrets of the Perfect Beze

1. Eggs.
   This is the case when fresh does not mean the best. Ideally suitable eggs about a week ago. The reason is that during the storage process, moisture evaporates from the eggs. Therefore, their proteins become more viscous and better hold air bubbles.
   
   
   
   There is also an opinion that eggs with brown shells are better whipped. But, on the other hand, it is the meringue of brown eggs that often has a pronounced egg odor. After drying, the unpleasant odor may go away, and may increase. Therefore, in order not to risk, add at the very end of whipping a drop of flavoring.
   
   In conclusion, we will focus on the proportions. Often in recipes, the amount of protein is given in grams, not in the number of eggs. Based on this, it is worth figuring out how much the protein of one egg weighs. As you know, the average egg weighs about 60 grams. At the same time, protein accounts for 55-58% of the weight. So one protein weighs about 33 grams.
   
   Now it's clear that for 100 grams of protein, you need three medium eggs. Why do you need to know that? So that the merengue in your dessert does not settle and not “sweat”. After all, it is sugar that fixes the lush structure of the meze. The amount is always proportional to the weight of the protein.
   
   
2. Protein separation
   Carefulness is important. Separate proteins need to be slow, so that even a drop of the yolk does not get into the protein mass. Otherwise, it just won’t get caught.
   
   
   
3. Temperature.
   Housewives still break spears around the question of whether to cool the squirrel before whipping. On the one hand, cold squirrels beat faster. But on the other hand, they also fall quickly. It is known that the meringue of room temperature proteins is more airy and remains stable for longer.

To keep mereng from settling The dishes.
Bowls and nozzles of the mixer must be dry and low-fat. After all, even a drop of fat will not whip your proteins into a strong foam. To avoid risk, wipe the dishes with lemon juice and then with a paper towel. sugar
As we have already said, it is sugar that fixes the structure of the merengue. It is believed that fine milling sugar or powdered sugar is best for it. This is explained by the fact that sugar during the whipping of proteins should have time to completely dissolve. Large sugar will dissolve for too long. So you risk losing bubbles of air, and then your merengue will settle.


Citric acid
Citric acid is added at the very end of the beat. This is necessary to stabilize the protein and prevent it from losing shape. But if your mixer is powerful enough to make a stable foam, you can do without acid.

Prepare the meringue in the oven

The ingredients

• 3 egg whites
• 180-200g powdered sugar
• a pinch of citric acid (6-8 grains)

Preparation

1. Carefully separate the proteins from the yolks.
2. For about 30 seconds, beat the proteins at room temperature with a mixer at low speed.
3. When the squirrel begins to foam, raise the speed to medium and whip to thick foam.
4. Gradually add the powdered sugar.
5. After that, take a few more minutes at high speed. If necessary, add a pinch of citric acid.
6. The result should be a thick and uniform foam. Check its readiness can be as follows: raise the container with foam upside down. If you do everything right, the protein mass will stay in place.
   
   
   
7. Warm the oven to 100 degrees. Cover it with culinary paper.
8. Put the base of the meringue in a cooking bag.
9. With the help of a nozzle, form a meringue on paper.
10. The cooking time will depend on the size of the meringue. The smaller they are, the faster they will be ready. But usually it takes from one to one and a half hours.
11. Do not open the oven during cooking. From the difference in temperature, the meringue can crack. Leave the finished cakes in the oven until completely cooled.
12. Bon appetit!

Classic cake "Count ruins" with a meze is very easy to decorate. You don't have to invent anything. Just repeat all the steps in the recipe. And the unusual shape in combination with an air meringue and a delicate cream will make your dessert a highlight of the program at any holiday.