I often receive comments that the whites are not whipped. I want to share with you the rules that I know that you should know to prepare the perfect meringue and avoid spoiling food in your kitchen experiments. If the rules are followed and the whites are not whipped, it’s all about the eggs.
The ratio of egg white to sugar is 1: 2. If the white of an average egg weighs about 30 g, then sugar needs 60 g. The optimal amount of whites for whipping is 2-3. It is best to use fine crystalline sugar. If the crystals are large, grind them in a coffee grinder.
The best “age” of eggs is 3-5 days (in a good store, just like that). At home, it is better to beat the egg whites at room temperature.
A blender is not suitable for whipping proteins; you need a mixer. Mixer dishes and beaters must be free from fat and dry. For insurance, you can wipe the inside of the dishes with a lemon wedge.
You need to separate the whites one at a time, pouring into a bowl for beating, so as not to spoil the whole mass if the yolk gets in.
To prepare French meringue, add a pinch of salt to the proteins and beat at first without sugar, at low mixer speeds.
When foam appears, increase the mixer speed to the maximum and, when the foam becomes lush, gradually, “rain”, introduce sugar. After that, beat the whites until the sugar dissolves, but no more than 5-6 minutes. Beat the whites until soft peaks (for adding to dough or mousses) or hard peaks (for making protein creams or meringues).
If you want a glossier paste, add citric acid or lemon juice, but this is not necessary.
You need to dry the meringue at a temperature not higher than 100 degrees, from 40 minutes to two hours. The time depends on the size of the product. The meringue is ready when it is easily removed from the parchment.
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