How to Prepare Speedy Meringhe

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, meringhe. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Solution: Make sure the pie filling is hot before you spread meringue over it, then spread to the edges to seal. Hot filling ensures that the inside of the meringue cooks, preventing weeping. Sprinkling fine cake crumbs, vanilla wafer crumbs, or soft white bread crumbs over the filling will absorb liquid between the meringue and the pie filling, which will also prevent weeping. Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form.golly, that's good meringue!

Meringhe is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Meringhe is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have meringhe using 2 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Meringhe:

1. Make ready 60 gr albume
2. Make ready 120 gr zucchero semolato

In the large bowl of an electric mixer resting over the. Perfect meringues depend on totally yolk-free whites. These crispy little morsels travel well and make great gifts too. Add sugar, cream of tartar, and salt; beat until stiff.

Steps to make Meringhe:

1. PREMESSA: potete personalizzare le dosi pesando l' albume e utilizzando il doppio del suo peso di zucchero.
2. Riscaldate il forno a 200°C. Rivestite una leccarda con  carta da forno, versatevi lo zucchero e infornate per circa 5 minuti, in modo che lo zucchero sia caldo ma non caramellato.
3. Nel frattempo, con le fruste elettriche, montate gli albumi a neve fermissima (se rovesciate la ciotola non devono cadere).
4. Una volta montati gli albumi, togliete lo zucchero dal forno ed abbassate la temperatura a 100°.
5. Continuando a montare gli albumi, aggiungete lo zucchero caldo un cucchiaio alla volta, fino a terminarlo. Continuate a montare ancora qualche minuto in modo da ottenere un composto omogeneo.
6. Trasferite il composto in una sac à poche alla quale avrete applicato il beccuccio a stella ed iniziate a formare dei ciuffetti di circa 2 cm di diametro su una leccarda precedente coperta da carta forno.
7. Infornate in forno caldo a 100° per un ora, successivamente abbassate la temperatura a 85° e lasciate asciugare per altri 15 minuti.
8. Una volta pronte, fate raffreddare le vostre meringhe all'interno del forno con lo sportello socchiuso.

These crispy little morsels travel well and make great gifts too. Add sugar, cream of tartar, and salt; beat until stiff. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto a cookie sheet lined with wax paper. A Quick Overview Of Meringa, Meringhe 'Meringa, meringhe' *(f) is Italian for 'meringue, meringues'. meringata - Italian cake made with meringue and whipped cream Meringue (/ m ə ˈ r æ ŋ /, mə-RANG; French pronunciation: [məʁɛ̃ɡ]) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.

So that’s going to wrap this up with this special food meringhe recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!