Steps to Make Speedy Meringhe

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, meringhe. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Meringhe is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Meringhe is something which I’ve loved my whole life. They are nice and they look wonderful.

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!

To get started with this particular recipe, we must prepare a few ingredients. You can have meringhe using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Meringhe:

1. Make ready 200 gr albume d’uovo
2. Get 300 gr zucchero a velo
3. Get 100 gr zucchero semolato superfino
4. Get 1 cucchiaio succo di limone

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.

Instructions to make Meringhe:

1. Iniziate pesando e mettendo gli albumi (a temperatura ambiente) in una ciotola e aggiungete il succo di limone (1) iniziate a montare a velocità sostenuta fino a che gli albumi iniziano ad avere una consistenza soda, aggiungete ora lo zucchero a velo mescolato allo zucchero semolato (2) e continuate a montare a velocità elevata finchè non avrà una consistenza molto soda e sarà ben lucida (ci vorranno circa 10 minuti) (3).
2. Ora mettete la vostra meringa in una sac-a-pochè con il beccuccio a stella, foderate delle teglie con della carta forno e poi formate le vostre meringhe, potete sbizzarrirvi con le forme che più vi piacciono facendo solo attenzione a che tutte abbiamo grossomodo lo stesso spessore (1-2). infornate in forno già caldo a circa 95-100° per circa 2 ore e mezza con lo sportello del forno leggermente aperto in modo che le meringhe asciughino bene.
3. Ecco qui le meringhe dopo la cottura, devono essere leggermente dorate all’esterno e asciutte all’interno, se, provandone una vedere che è ancora umida continuate la cottura ancora per un pò e poi riprovate.
4. Lasciate raffreddare completamente nel forno spento, una volta che saranno completamente fredda potete conservarle in un barattolo di vetro o latta ermetici per almeno un paio di mesi o anche di più senza che la loro consitenza e il loro gusto cambi! - - Buon appetito!!

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 it up for this special food meringhe recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!