Integralisimo proposes you this weekend to prepare some delicious and versatile whole wheat meringues. An ideal recipe to recycle leftover egg whites when you have no idea what to do with them. Then take advantage and make some ideal meringues to eat alone or with your favorite filling. Also as complements for filling cakes and sweet tarts. The sky is the limit! Cheer up!
Let’s talk a bit about the recipe:
Preparing these meringues is simple because there are no complications in terms of their preparation, and it has more than one advantage. The ingredients are frequently used and just a few, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.
Although it is a quick recipe to make, there are some considerations that you have to take in mind before starting. In the first place, this preparation needs to be beaten quite a bit because the whites have to reach the ribbon stage. Also called ribbon point or letter stage. Therefore, it is convenient to have some kitchen element such as a hand or stand mixer machine.
What is the ribbon stage?
Basically, ribbon stage consists of beating the eggs and sugar at maximum speed for about 10-15 minutes. Which after this time becomes thick and when lifting the beater rods the retained mixture falls as if it were a ribbon, remaining visible without disappearing over the rest of the preparation.
About the ingredients:
Depending on the availability of ingredients and the final texture you want to obtain, these meringues can be prepared with three or four ingredients. And it is that the sugar in this kind of recipe plays an important role in the consistency of the preparation. So, before you start, I recommend you read and analyze the following observations.
The egg whites are beaten at maximum speed to achieve mainly volume. And this time they are beaten with whole cane sugar to obtain stability. This sugar is also known as unrefined sugar, mascabo, cane, brown, etc. In addition to sweetening, it provides a characteristic caramel flavor that is useful.
However, it is not the only type of sugar that you can use because it also works with whole wheat icing sugar or icing mascabo sugar. In fact, you can use both for smoother, firmer results. For this, beat the egg whites together with the whole cane sugar until the ribbon stage is achieved. Then, with enveloping movements, incorporate the whole wheat icing sugar.
On the contrary, if you use only one type of sugar, whether it is icing or whole granulated sugar, it will be added in a single step, at the beating. A relevant and no less important fact is that by using only icing sugar you will obtain softer, more fragile and brittle meringues.
Finally, regarding the amount of sugar, the first option would be to use an amount of sugar that equals the weight of the egg whites and the second is to use twice its weight. If you use double the sugar, you will get much firmer results. Likewise, with both options, successfully whole wheat meringues are obtained.
About the whites:
The traditional way of obtaining egg whites is by carefully separating them from the yolks. However, it is not the only one, since in pastry shops you can get dehydrated egg whites (albumin). Which is magnificent in recipes that only have egg whites, avoiding waste or accumulation.
Certainly, it is an excellent product, in addition to being accessible, it is extremely advantageous. Because it not only optimizes processing times, but also prolongs its useful life, lasting longer without decompose at the same rate. And above all, since they are pasteurized, their consumption is safe, avoiding risks such as salmonella.
Perhaps it is worth noting that preparations made with albumen, such as swiss meringue, are more stable when exposed to the open air. That is, they retain their shape better without losing shape and texture even if they are exposed to heat. Generally, an egg white is prepared with 4 grams of albumin, diluted in 30 ml of water (read the instructions on the package).
About the meringues:
A practical way to mold the meringues is to place the preparation in a pastry bag. Regardless, you may or may not apply a piping nozzle. Even though, this will depend on the final look you want to get. One recommendation is to work on parchment paper or non-stick laminate, since it is a mixture that sticks and is difficult to unmold.
Finally, the whole wheat meringues are dried in the oven at a temperature of 100 Degrees / 212 Fahrenheit for one to two hours. Then, once cool, they are stored in an airtight container and in a cool, dry environment. In this way, they are preserved, avoiding possible humidity. They can last up to 3 months.
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- Egg whites 2 / 60 g
- Mascabo icing sugar 60 g
- Vanilla essence 1 tbsp
- Filling n/a
- In a bowl, place the egg whites. Beat at maximum speed for 1 minute.
- Incorporate the previously sifted mascabo icing sugar.
- Beat at maximum speed until you get a ribbon stage.
- Put the preparation in a pastry bag, with or without a piping nozzle. Place parchment paper on a baking dish and make meringues of the desired size.
- In a preheated oven at 100 °C / 212 °F, dry the whole heat meringues for about 1-2 hours. Let cool and fill to taste.