Some tips for success:
Never bake them on rainy days. Use old egg whites, separate the eggs one day and refrigerate for two days to let them dehydrate a bit. The egg whites must be at room temperature to beat. Keep an eye on the oven to prevent browning. If you live in a humid climate, freeze them until ready to use. Never refrigerate them. Peel them off the paper just after they cool a little.
How to separate yolks and whites?
Eggs are easier to separate when cold, so you can put them in the fridge for a couple of hours and then separate them. I recommend cracking the egg on the flat counter, not on the counter’s edge or bowl. The rest is practice.
What are the different types of meringue, and when to use them? How to make meringue?
French: the most common and straightforward. Beat the egg whites until foamy, add the sugar little by little, and beat everything until the meringue is white and silky. It is less stable, but the one with more air—is ideal for souffle.
Italian: it is the most stable. It is made by adding hot sugar syrup to the egg whites while beating.
Swiss: It is made by heating the egg whites and sugar together and whisking until cool. Here you can see the method in detail—the best for decorating pies.
What is the standard egg size in pastry?
Recipes in the US are written for large eggs, which weigh about 65 grams in the shell.
Without the shell, 50 grams: 35 grams the egg white, 15 grams the yolk.
With what knife do I cut the meringue?
It is better to use a serrated knife. It crumbles less.Print
- 6 large egg whites at room temperature
- 1 cup plus 5 tablespoons granulated sugar
- a pinch of salt
- Before making the meringue, draw four circles 20-22 cm (9″) in diameter on parchment paper, Silpat, or aluminum foil.
- Preheat oven to 200F or 100 C.
- Put the egg whites in a large bowl with the salt and beat on medium speed until the whites form soft peaks and hold the lift (do not bend). Add sugar slowly while beating continuously at medium speed, then continue beating at high speed for about 8-10 minutes until it looks silky and smooth, and then rub between your fingers. You should not feel any sugar grains.
- Put the meringue in a Ziploc or pastry bag with a round tip. If you use a bag, cut one end of the bag, leaving a gap of 1 cm. Draw concentric circles from the outside with the meringue on previously cut paper circles. Smooth with a knife or leave so. You can also place the meringue by tablespoonfuls onto the circles and spread with a knife.
- Bake for 1 hour and a half. The discs should feel dry to the touch but not brown. Allow cooling in the oven. Once cooled off, peel them from the paper where they were baked and place them on clean parchment paper and wrap them with plastic wrap and kept for up to 2-3 days over the counter or use immediately and freeze the whole cake up to 2 hours before serving, my favorite alternative. The meringue is fragile. Treat gently.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Cakes
- Method: Oven-baked
- Cuisine: Chilean
Keywords: Meringue discs, Meringue for Meringue Cake