Find

Meze and merengue

Tender, melting meringue in the mouth, which takes only two products to prepare: egg whites and sugar - can be served as a stand-alone cake and make the basis for complex cakes and desserts. Merenga is pretty much the same as meringue.Are meringue and meringue the same? The difference between the two names is in cooking technology. Experts say that meringue is a thick mass of whipped proteins and powdered sugar. And it becomes merengue after baking in the oven. Cakes for sale can be found with both, and in both cases, the egg-protein mass will be subject to heat treatment. Therefore, boldly choose meringue recipes and meringue recipes (better with the photo, since the appearance is visible), there is no difference between them.

The five most commonly used ingredients in meringue and meringue recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Egg whites	44	1 1. 1	0	0
Sugar	398	0	0	9 9. 7
Lemon juice	16	0. 9	0	3
Food coloring agent	0	0	0	0
Citric acid	0	0	0	0. 2

Today, there are three main varieties of meringue: French-Italian Ayashweizar How to make meringue and meringue at home? Differences, again, in cooking technology. The first, French - classical (since the birthplace of this dessert is France). Ingredients: proteins and sugar whipped at high speeds to a dense state. Sometimes a pinch of salt may be added. The peculiarity is that the French meringue must be used immediately, otherwise it will sit down. Swiss merengue is more stable and & ldquo; longer-lasting & rdquo; raw. The products are the same, but they should be beaten in a water bath at a temperature of about 50 C. Italyanskaya, beaten with the addition of hot sugar syrup instead of sugar or powder. The mass comes out stable and holds its shape well. Easily baked to a solid and semi-solid state. The perfect decoration is the top of desserts when under & ldquo; toasted & rdquo; a layer of merengue hides delicate flesh. Either of the three can be whipped to soft or hard peaks - depending on the task at hand.

The five fastest recipes for meringue and meringue are:

The name of the dish	Cooking time	Calories kcal in 100g	User rating
Protein custard Italian meringue	15 min	229	+94
Microwave meringue in 5 minutes	15 min	326	+80
Merengue in French	15 min	280	+1
Cream wet meringue for decoration	20 min	102	+143
Swiss meringue cream	20 min	280	+90

Beze in French means & ldquo; kiss & rdquo;. Councils and recommendations: beating meringue, gradually increasing the speed of the mixer, so the mass will be more airy, but tightly separate the proteins from the yolks carefully so that even droplets do not touch from the mixer blade and bowl from fat - utensils should have crystal clear oven temperature for drying merenga - 100 Instead of the oven, you can dry the meringue in vegetable hushilken, interrupt the merengue, otherwise it will become waterborne matters, take sugar or powdered sugar - sugar in any case will dissolve when interacting with raw white eggs of the prime grade, pre-cooled