Tips for Making Mereng (Meringue)

Hello Dear Friends,

While I was energized after my vacation, I wanted to address a subject that received a lot of questions. I hope I have answered many of your questions.

The word meringue refers to a mixture of scrambled eggs and sugar. So it's a two-ingredient delicacy. Powdered sugar or powdered sugar can be used in its preparation, and both can be used in some recipes. Whipped egg whites that we use in making soufflé and sponge cake (for example sponge cake) are also a kind of meringue.

3 types of meringue can be prepared.

French Meringue: For the meringue, no heat is applied while whisking the egg whites and sugar, sugar is added gradually after the egg white begins to swell. This type of meringue is generally used in making mousse and parfait.

Swiss Meringue: In a bain-marie, beat the egg whites with the sugar. In this method, it is necessary to whisk until the sugar is completely dissolved, if you leave it, the whites will start to cook.

French and Swiss meringue are suitable for baking.

Italian Meringue: Sugar syrup, or sherbet, is used in the making of this meringue. Sherbet at a temperature of 118 degrees is added to the egg whites that have begun to be whipped, flowing like a thread.

Tips for Making Mereng:

• Make sure that the bowl and whisk you will use during the whisking process are clean and dry, be sure to check and dry them.
• Make sure the eggs you use are fresh and at room temperature.
• Very carefully separate the egg yolk and white. (Even even a drop should not mix, otherwise it won't get as hard as you want no matter how hard you whisk)
• As always use gram measurements. If you can, weigh the egg whites and prepare your meringue using 2 times the sugar of the egg whites.
• Choose metal or glass bowls for whisking egg whites.
• Never stop beating while heating (eg Swiss meringue) or the egg whites will start to cook.
• In order to prevent the meringue from cracking, you can leave it to dry for 12-24 hours after squeezing and shaping it on the baking tray.
• If you want to make meringues in more than one color, divide the meringues you prepared into different containers and color them with powdered food coloring.
• If you want to squeeze the meringues properly and get neat shapes as a result, use a cream piping bag and cream squeezing nozzles.
• Do not cook large meringues (meringues) for 1,5 hours and small ones for more than 1 hour, this will cause their color to darken.
• While cooking the meringue, the temperature of the oven should be between 80-100 degrees. Never go above 100 degrees Celsius.
• To prevent the meringue from breaking, remove it from the tray after it has cooled completely. In fact, wait until the last moment, the drier they are, the better.
• Use greaseproof paper to easily separate the meringues from the tray, if not, sprinkle the meringue with powdered sugar on the baking tray and squeeze the meringues out.

How should the consistency of meringue be:

If the mereg you whipped has the consistency of whipped cream and does not flow when you lift the tip of the mixer, if it does not flow from the mixer or from the bowl when you turn the whisk bowl upside down, it means it is done.

Love…

Ingredients for Mereng (Meringue) Recipe

• 2 large egg whites – 75 gr
• 1,5 tea glasses of granulated sugar – 150 gr

Tips for Making Mereng (Meringue) How to Make a Recipe?

1. Take the egg whites into the whisk bowl and start whisking at high speed.
2. When it starts to foam, add sugar little by little (4 times).
3. Wait for the first one to melt before each addition. You stopped the mixer when all the sugar was gone and the mixture had the consistency of whipped cream. If you are going to color it, add the food coloring at this stage and whisk some more.
4. Fill the mixture into the squeezing bag you prepared and squeeze it in the way you want on the tray on which you have greased paper.
5. Bake in the oven heated to 100 degrees for 40-60 minutes.
6. Serve the cooled meringue.