Meringue Recipe How to cook air meringue with Charlotte cream: a simple dessert recipe from Svatove.City

Meringue – delicious in a light French dessert. It does not require a large number of products and the cooking process itself is not complicated, but many do not yield, because the meringue simply does not rise. We will explain how easy it is to cook meringue with cream.

Meringue in French means kiss (baiser). And in fact no one knows how or who invented his recipe. There is a version that was first prepared by a Swiss chef, according to another version, the meringue was prepared by a Polish chef. The story of the meringue is also associated with the French queen Marie Antoinette, who simply adored it, and it is known that the court prepared this dessert for her in the palace called Petit Trianon.

Researchers have not decided who invented the dessert, but they know for a fact that in the early 19th century, the meringue, cooked in the oven, was spoon-shaped. And the usual shape of these desserts, we thank the great French pastry chef Antoine Carem, who first guessed that he used a pastry syringe to form cakes.

How to cook meringue and cream

Ingredients for Swiss meringue:

  • egg white – 90 grams;
  • sugar – 90 grams;
  • powdered sugar – 90 grams.

Charlotte Cream Ingredients:

  • milk – 100 milliliters;
  • eggs – 50 grams;
  • sugar – 100 grams;
  • vanilla – 1.3 pods;
  • butter – 150 grams.

How to cook meringue: turn on the oven with convection at 90 degrees. Then mix the protein with the sugar and powdered sugar. Put the mixture in a steam bath and keep until the sugar dissolves.

Beat the resulting dough with a blender until stable peaks. Then set aside the meringue with a pastry mango. There should be a “closed star” nozzle with a diameter of 8 mm.

Put them in the oven for 1.5 hours. But don’t forget to look at the meringue.

How to make Charlotte cream: mix milk, sugar and egg. Bring the resulting mixture to a simmer, bring to a boil, stirring constantly. Then cover the mixture with cling film and allow to cool.

Beat the butter until fluffy and add the sugar, milk and egg mixture in small portions and beat again. Transfer the cream to a pastry jar with a “closed star” nozzle.

And now we have to pick up the dessert. Take a meringue in the oven, put cream in one half and cover with the other half.

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