Good Barrels Invert Mini

meringue and meringue classic French


The meringue is a mixture of pastry base, rather simple and versatile. Preparing for it with only two ingredients: egg white and sugar. Sounds easy, but the two ingredients can be combined in different ways to create different techniques and different final results. I wanted to try the classic meringue (what you see in my photos with a red rose) and the French meringue (the white one with the black background). Source of everything, of course, gluttony.

Classic meringue: egg whites at room temperature and granulated sugar (the sugar should be twice the weight of the album). Egg whites are beaten until stiff and the sugar is added to the end of the assembly. Bake at 100 degrees for 3 hours (mine were tiny, but if you decide to make meringues larger will require more time long)

French Meringue: Egg cold in a planetary mixer fitted with 1 / 3 of the sugar provided. When the mixture has doubled in volume, add another third of sugar. The last part will be inserted at the end, when it will be mounted firmly.

Here is the inside of both the meringues. I must confess that I have not noticed big differences in taste, the only thing I noticed is that the white (with sugar) is finer and more delicate than pink (more rustic for the presence of sugar).

At the end of the day I found myself with a mountain of mini marshmallows and no idea su come utlizzarle... Le ho tuffate nel cioccolato fondente e cosparse con perline arcobaleno. Ecco le mie chocomeringhe arcobaleno (vi ricordate, le avevate già viste qui )

Buon Appetito!
Stefania