Basic meringue recipe from Jamie Oliver
Bézé, or meringue, is a simple, inexpensive, and delicious dessert. It can be prepared in advance, used in a variety of desserts, used to cover pies and cakes, or eaten plain.
Bézé or meringue is a simple, inexpensive, and delicious dessert.
Constituents(6-8 servings):
- whites of large eggs - 6 pieces .
- fine sugar - 300 gr.
- salt - a pinch
Preparation:
Bézé is a rather capricious thing. So before you start cooking, read the tips that will insure you against mistakes.
Keep your whisking utensils and whisk clean and dry, as grease or water will prevent the whites from whipping into a firm foam.
Make sure there are no shell fragments or yolk droplets in the whites.
Always use fine white sugar. Granulated and brown have too large crystals and the meringue will turn out flat and grainy.
After weighing the sugar, sift it so that there are no lumps in it.
When the preparation of the products is done, proceed to the preparation of the meringue.
Preheat the oven to 150 degrees.
Pour the whites into the bowl of a mixer and whisk on medium speed into a stiff foam. It is very easy to check if the whites are well whipped - turn the bowl upside down - if the whites do not fall out, then they are well whipped.
While continuing to whisk, gradually add the sugar and a pinch of salt. Increase the whisking speed to maximum and whisk for 7-8 minutes until the meringue is white and shiny.
Dip your finger into the meringue and rub the mixture between two fingers - it should be perfectly uniform, with no sugar grits. If there are any lumps left, whisk a little more. However, do not overdo it - if you whip the meringue for too long, it will fall off.
For baking, take a piece of parchment the size of a baking tray and stick it to the baking tray, depositing a drop of protein mixture on each corner.
Spread or drop the meringues onto the paper, either in one large mound or in small portions spaced slightly apart, as the meringue may spread slightly when baking. Touch the meringue with the bottom of a spoon and pull out the tips to make them pointy.
Add the meringues to the paper.
Place the meringue in the preheated oven.
If you like your meringue to be white, dry and shiny, bake it for 2 hours at 150 degrees, then turn off the oven and leave the door ajar until the oven cools.
If you like your meringue to be creamy white on the outside and soft and slightly stretchy on the inside, cook it at 150 degrees for about 1 hour, then take it out of the oven so it cools more quickly.
Bake it at 150 degrees for about 1 hour, then remove it from the oven so it cools faster.
Remove the finished meringue from the baking tray and serve.
Bon appetite!
