What are the best tips for making meringue?

Although the only ingredients are egg white and sugar, sometimes a tedious process of how to cause a kiss can be facilitated if they keep in mind several simple rules. Before you start to make a mixture, it is important to ensure that the dishes used, as well as the egg whites themselves, are very clean and without excess fat and fat, including any yolk that remained in white. The meringue will be easier if the components in front of the whip are room temperature temperature. The type of sugar used can have a big difference, with granulated sugar sometimes the cause of excess moisture that can connect to the surface of whipped egg whites. Moist weather, overheating of the oven and eggs that could be exaggerated are all other factors that can destroy the otherwise well -made meringue. Sugar connects to air -holding proteins and helps to make the structure very durable and durable, as well as adding acids or using a reactive copper bowl. Two elements that stop light and smooth meringues are moisture and fat. Fat prevents proteinIn the formation of a strong structure for holding air and humidity can degrade the bonds or remove air from egg whites.

In order to ensure that no excess oil or fats are incorporated into the meringue, a bowl that will be used for whipping should be made of a material that does not hold the lubricant and should be cleaned before using an acidic substance such as lemon juice to completely remove any rest. In addition, the hands and fingers should not touch the inside of the bowl or other cleaned dishes that will be used to whip egg whites, as the oils on the skin can also transfer and cause problems. When the bushes are separated from the white, no jingle should be present in white when they are used. The same care should be taken to ensure that the mixing bowl and all dishes are very dry to avoid adding undesirable moisture to the mixture.

At the beginning of whipping meringue byThe protein structure, which is formed inside, was supposed to be left slowly, because it too aggressively at the beginning creates a fragile structure that collapses quickly. After the white whipper was into the soft foam, super -pleasant sugar should be added. Adding sugar, which has too much grains, or is added too early, can affect the final structure of the mixture and potentially act as a magnet, attracts moisture in the air.

Depending on the circumstances and final use for the mouth, a stabilizing acid component such as vinegar, tartar cream or lemon juice can be added. If the whipped egg whites are baked, careful attention should be paid to them without opening the oven door to ensure that whites do not delay, brown too quickly or shrink too quickly from too high heat. If possible, the final tip for the best results is to try to perform a mixture when the low humidity is out and the weather is dry.