Meringue is one of the most versatile pastry recipes since you can use it as a topping, decoration or fillings for cakes and desserts. There are different ways to do this, you can prepare Italian meringue, meringue Swiss, and merengue French, among others, but each carries a different process with peculiarities in its texture and its uses.
In this article, this time, we bring you a simple meringue shard recipe with a few steps, so you know how to make shard meringue in the oven. Perfect for lovers of meringue and for beginners of confectionery, this recipe will be ideal to surprise your guests with a dessert with a beautiful presentation. What a delight!
Ingredients meringue shard recipe
- 4 egg whites at room temperature
- 200 grams of normal sugar
- A splash of lemon juice
You will need to:
- Saucepan
- Bowl
- Rod mixer
- Pastry bag and star-shaped nozzle
- Baking paper
It takes 2 hours and perfect for 6 people.
Preparation method
To start, put the egg whites and sugar in a bowl. Put the mixture in a water bath and constantly stir until the sugar is dissolved in the whites. In this step, it is important that the sugar is completely integrated with the egg whites.
Add the lemon trickle to the previous mixture (it can be the equivalent of half a squeezed lemon). We recommend squeezing the lemon juice beforehand since if you squeeze it directly on the mixture, you run the risk of seed or seed falling on the meringue.
It is time to mix and, for this, we recommend you help with a stirrer or your food processor to achieve an optimal result. You should beat the meringue keeping the bowl in a bain-marie until you get a dense-textured meringue.
When you have achieved the texture, remove from the water bath and continue beating until the bowl is cold. How do you know when you have achieved the perfect meringue? You can check if it has the right consistency by testing the meringue: turn the container over and, if it does not fall, you are in luck, your meringue is perfect.
Fill a pastry bag with the meringue and use a star-shaped nozzle. We advise you to hold the pastry bag and fold the end down so that your hand is covered with it. This is a simpler way to fill it, since, when folded, you will not stain the end. If you need to refill, the sleeve will be clean and the work will be easier.
Take the tray out of the oven and cover it with baking paper or a reusable silicone sheet (whatever you have at home). It’s time to make your meringues shard with the pastry bag. You can make low rose-shaped meringues by making a circular motion with the pastry bag clockwise. You can also make tall meringues, also known as sighs, forming a kind of cone. To do this, you must make a meringue base with the sleeve and then go up.
It is important to preheat the oven so that when you introduce the meringues, it works at a constant temperature from the beginning and the result is perfect.
If you make the meringue roses, bake for one hour at 100 ° C; If you make the sighs or meringue in the shape of a cone, bake at 120 ° C for an hour, because being taller they will take more time.
After a time, let the shard meringues cool on a rack and they are ready to surprise your guests. You can also use meringue to decorate a rich lemon and meringue tart.
Final,
If you want to surprise with your recipe, separate the meringue into two halves and add a few drops of food coloring to one of them. In this way, half of your meringues will be of another color. Remember that each oven works in a way, so it is important that you adopt all the recipes to your oven.
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