2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Sweet lovers have certainly heard or tasted confectionery such as meringue and meringue. What is the difference between treats? In appearance, they are exactly the same, and their compositions are identical. But until now, the topic of the difference between these two sweets has not been closed and raises many questions and disputes.
What is the difference between meringue and meringue
The most popular opinion about the difference between meringue and meringue is that they are not the same thing, although the composition is the same, but the methods of preparing these confectionery delights are different.
So, meringue is an egg cream made from egg whites and sugar. And meringue is a baked crunchy treat made from meringue laid out in a certain shape.
Origin story
The difference between meringue and meringue can be traced in the origin. The word "meringue" comes from France, and translated into Russian means "kiss".
But with the term "meringue" everything is not so simple. One version says that this word is also of French origin, but it came to France from the Swiss cityMeiringen, where a confectioner named Gasparini lived. The date of appearance of this delicacy falls on the 17th century. A significant event for the confectionery world happened quite by accident: once the master was carried away by whipping proteins so that they turned into thick foam. And Gasparini, having decided to experiment, sent whipped egg whites to the oven.
The result was a sweet, crunchy delicacy that the local nobility really liked, and then gained popularity among ordinary people, because it did not require much money and time to prepare.
The second version of the origin of meringue refers to the name of the famous chef Francois Massialo, who added this recipe to his book at the end of the 17th century.
The confectioner is said to have developed the recipe for the delicacy on his own when he had extra proteins left. He whipped them with sugar and decided to bake them. Francois Massialo and began to call this dish "meringue".
General rules for making meringues
Today, there are several options for preparing meringue and meringue. What is the difference between them, we will explain further.
The most popular way of preparing these goodies is French, there is also Swiss and Italian. But for all these recipes, there are general rules that should not be violated, otherwise the dessert will not work.
- The bowl for whipping proteins must be absolutely dry, not a drop of water or fat should be present in it, otherwise the confectioner will not see a cool protein foam.
- Sugar neededpour in only after the whites are whipped into foam.
- Don't let even a drop of the yolk get into the protein.
- Powdered sugar for cooking must be fresh, otherwise there is a high probability that it will pick up moisture from the air and thick foam will not work.
- If the foam is firmly attached to the whisk, this indicates that the meringue is ready.
Meringues, photos of which are presented in this article, are rather not baked, but dried. Therefore, throughout the entire cooking time, you should keep the oven door ajar, about one or one and a half centimeters. The exception is baking meringue according to the Swiss recipe.
Leaving the oven fully open may cause the meringues to burn or remain slightly damp inside.
Store already cooked products in a tightly closed container, as they can absorb moisture from the air and soften.
French recipe
What is the difference between meringue and meringue, as well as the general rules for cooking, we found out, and now we will proceed directly to the preparation of goodies.
This recipe is medium in complexity. It will take three and a half hours to create this confection.
- To prepare two servings, you need to stock up: two chicken eggs and powdered sugar (150 grams). If desired, you can add some instant coffee.
- Separate the whites from the yolks. Beat the whites until foam of medium density, then, continuing to beat, pour in the powdered sugar.
- Squeeze the resulting cream onto parchment paper, and send it to a preheated oven to 100-120 degrees for two to three hours.
After the time is up, don't rush to scrape off the meringues. After cooling, they peel off without problems.
Swiss recipe
Consider the following method of preparing meringue and meringue. What is the difference between it and French can be found by carefully reading the following recipe.
It will take half the cooking time, the ingredients remain the same.
- The whisk bowl should be placed in a container of hot water. The water temperature should not be higher than 42 degrees, otherwise the proteins will overheat. The peculiarity of the Swiss recipe is that the whites are immediately whipped with sugar.
- Place the meringues in an oven that is preheated to 110 degrees for 50 minutes or an hour, bake with the oven door closed.
Meringues are denser than in the French version, a little soft inside.
Italian recipe
Preparing this delicacy will not take more than an hour and a half. The ingredients for the recipe are as follows: two eggs, two hundred grams of sugar and one hundred grams of water.
First you need to pour sugar into a container and add water to it, cook over low heat until the mixture thickens a little. Whisk the whites until slightly stagnant foam, add them in a thin stream to the hot syrup. When pouring proteins, you need to intensively beat the mass until it thickens.
Not everyone can do this way of making meringue and meringue. What is the difference in this recipe, obviously - the products are especially tender and airy, but during their preparation, care should be taken and not in a hurry.
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