What are the different types of desserts meringue?

U pusinky desserts can be served separately, as forgotten biscuits, which are made of meringue, which is baked in the oven at low fire. Umbeline desserts can also be made in conjunction with other foods, such as a meringue on some cakes or a baked meringue that covers a roast Alaska. If you want to add more diversity to desserts, the chef can add a flavor to the mixture with ingredients such as vanilla extract or cocoa powder, before cooking or picking syrups or fruit through the meringue.

When desserts are made, they can be either hard or soft. Changing the amount of time when the meringue is cooked and the cooking temperature determines whether the mouth is soft or hard. The hard kiss is crunchy and dried, instead of having a creamy texture of soft meringue desserts. Reduction of temperature and enlargement of baking time produces hard meringue, such as what is forgotten biscuits that Acook can even leave in the oven overnight after beingand the oven off. Baking meringue at a high temperature for a short time causes it to be soft, with brown -brown combs on the outside of the meringue, such as the meringue on a cake or meringue, which covers the interior of the ice cream forgotten Alaska.

There are three basic ways of creating desserts of meringue, each method originating from a different country of origin. The French meringue is the easiest to produce because the chef combines white eggs and refined sugar and beats them until the mixture has tied. The Swiss kiss is also made of sugar and egg whites, which chef Whips when heating the mixture in Bain Marie or water bath at the top of the stove and stop as soon as the sugar is completely dissolved. The chef produces Italian meringue by cooking sugar and water together and then combines a mixture with egg whites that the May beat until they inflated. The chef then throws egg whites and sugar syrup until they get out.

the process of beating the meringueIt is essential for its work because it stretches the molecules of proteins in egg whites. Adding sugar is the key to keeping your shape for a long time, as sugars cause eggs to solidify and hold their inflated form. Sugar, which is combined with meringue, must completely dissolve before cooking the meringue, otherwise it will have a granular structure even after baking the meringue.