Meringue discs are delicate, sweet treats from egg whites and sugar. The term "meringue" refers to a mixture of whipped egg whites and sugar, and it can take various forms, including nests, kisses, or discs.
Meringue discs have a variety of uses in the culinary world. Here are some popular ways they are employed:
- Cakes: Meringue discs are a vital component in cakes, where the meringue discs are typically layered with whipped cream and fresh fruits, creating a delightful combination of textures and flavors. In Chile, Meringue Discs are part of classic cakes like Meringue Lucuma cake, Meringue Raspberry cake, and Meringue Chestnut cake.
- Meringue Stacks: Create elegant desserts by stacking meringue discs with layers of cream and fruit in between. This creates a visually stunning and delicious dessert perfect for special occasions.
- Ice Cream Toppings: Crushed meringue discs can be used as a topping for ice cream, providing a sweet and crunchy contrast to the creamy texture of the ice cream.
- Dessert Sandwiches: Meringue discs can be sandwiched with fillings like ice cream, chocolate ganache, or fruit compote. This creates a delightful dessert sandwich with a combination of textures.
Some tips for success:
Never bake them on rainy days. Use old egg whites, separate the eggs for one day, and refrigerate them for two days to let them dehydrate. 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 do you 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 the counter's edge or bowl. The rest is practice.
What are the different types of meringue, and when should they be used? How to make meringue?
- French: the most common and straightforward. Beat the egg whites until foamy, add the sugar gradually, and beat everything until the meringue is white and silky. It is less stable, but the one with more air—is ideal for souffles.
- 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 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 of egg whites and 15 grams of yolk.
With what knife do I cut the meringue?
It is better to use a serrated knife. It crumbles less.
Print
Meringue Discs
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 45 minutes
- Yield: 4
- Category: Cakes
- Method: Oven-baked
- Cuisine: Chilean
Description
For the most fabulous cakes.
Ingredients
- 6 large egg whites at room temperature
- 1 cup plus 5 tablespoons granulated sugar
- a pinch of salt
Instructions
- 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.
Susana says
I love these cakes, I need to dare to make them.