FRENCH MERINGUE

 

or just  Merengue  .  It is the Easiest to Prepare meringue.  This is Accomplished by beating the egg whites to snow With refined sugar.  Each egg can be Considered of 80-100 grams of sugar.  
Beat the egg whites Until They start to foam, half the sugar and 1 pinch of cream of tartar for each egg is added.  When waves are FORMED and Achieved soft peak, add remaining sugar as rain, slowly.  Continue beating Until you have good consistency and form stiff peaks.  Should not over beat.  After a few more hours after it starts to go down.  If flambé or baked to brown bears, ITS Improves permanence.

When you add 1/2 teaspoon cornstarch or cornstarch by egg white, a special baking mix is Achieved.  The cornstarch is added to the batter with a spatula end in surrounding form.  Pour into a pastry bag with a large nozzle onto greased cookie sheet with waxed paper or meringues are FORMED and lead to oven at 100 ° C for approx.  half an hour.  (The baking time depends on the size Also: small meringues you less time and large require more drying time).  This mixture is Also suitable for preparing meringue base plates to assemble or desserts and pavlovas or merengones.

French meringue you can mix peanuts, chopped walnuts or almonds or some cocoa powder.  Add the beaten gothic Color Paint with airbrush or after baking.