Meringue doesn't get tough
Would you like to use homemade meringue for baking, but it won't harden? Then you should pay attention to a few things during preparation.
If you have a cake or a cake with meringue bake, you definitely make yourself a lot of work. It is all the more annoying when the meringue doesn't get hard, but instead remains mushy or rubbery. However, you can prevent this quite easily if you pay attention to a few things during production.
If meringue doesn't get hard - the right way to make it
- First of all, it is important that you beat the egg whites really hard. Beat it long and thoroughly until it is absolutely immobile when the mixing bowl is overturned.
A little pinch of salt before whipping helps: this makes the egg white really stiff. - Then you should pay attention to the right mix of protein and sugar. You shouldn't add more than 50 grams of sugar for every 30 grams of protein (that's about one egg).
- Also, you can add a squeeze of lemon juice to the mixture before baking. You won't taste this later, but it does ensure that the meringue becomes firmer during baking.
How to bake meringue properly
What many do not know: You can also go wrong when baking meringues.
Meringue - recipe for colored meringues
Have you tried a new dish for cooking and now you have egg whites left over? …
- The basis of making meringues is that they are actually not baked, but rather dried. This means that the heat in the oven should not be too great: 100 degrees is quite sufficient.
- In addition, the meringues should stay in the oven for a long time: a drying time of up to 2 hours is completely normal.
- Even after that, they usually don't have a really firm consistency. So it is best to let them cool for a while before processing them further. This should be at room temperature, but not in the refrigerator happen.
If you keep these things in mind, next time your homemade meringues will be as tough as store-bought meringues.
