Meringue and meringue - 28 cooking recipes

Tender, melt-in-your-mouth meringue, the preparation of which requires only two products: egg whites and sugar, can be served as an independent cake and used as a base for complex cakes and desserts. Meringue is almost the same as meringue.

Meringue and meringue

Are meringue and meringue the same thing?

The difference between the two names is in the cooking technology. Experts say that meringue is a thick mass of whipped egg whites and powdered sugar. And it becomes meringue after baking in the oven. Cakes on sale can be found with both, and in both cases the egg-white mass will be subject to heat treatment. Therefore, feel free to choose meringue recipes and meringue recipes (it’s better with a photo, because you can see the appearance), there is no difference between them.

Today there are three main varieties of meringue:

How to make meringue and meringue at home?

The differences, again, are in the cooking technology. The first, French - classic (since the birthplace of this dessert is France). Ingredients: egg whites and sugar, whipped at high speed until stiff. Sometimes adding a pinch of salt is allowed. Feature - French meringue must be used immediately, otherwise it will shrink.

Swiss meringue is more stable and “long-lasting” in its raw form. The products are the same, but they should be whipped in a water bath at a temperature of about 50C.

Italian, whipped with the addition of hot sugar syrup instead of sugar or powder. The mass comes out stable and holds its shape well. Easily baked until firm or semi-solid. The ideal decoration is the top part of desserts, when tender pulp is hidden under the “toasted” layer of meringue.

Any of the three can be whipped to soft or hard peaks - depending on the task at hand.

Meringue means “kiss” in French.

Tips and tricks: