I offer a flawless and proven recipe for two meringue bases for cakes. The meringue tops have a diameter of approximately 22 cm. If you want to construct higher and smaller countertops.
This is the best meringue recipe I’ve found for meringue cakes with mascarpone cream or nuts.
Meringue Tops Ingredients
- Six medium or seven small eggs yield 250 grams of egg whites.
- a small amount of salt
- 300 grams of powdered sugar
- One teaspoon of potato starch
- One teaspoon of vinegar (I use spirit vinegar for this).
- Additional items include a spatula, a clean and dry glass or metal bowl, a mixer, two sheets of baking paper and a pencil.
How to bake the perfect meringue:
The ideal vessel is a clean, dry and tall glass bowl. In order for the foam to whip, the egg whites and yolks must be carefully separated. You can also add a pinch of acidic potassium tartrate. The eggs should be at room temperature. Prepare all ingredients so that their measurements are within easy reach on the counter.
Instead of salt, add stone cream to the egg whites that are already lightly beaten.
The strong egg white foam is further held and whipped by the acidic salt.
Alternatively, you can use powdered sugar for the meringue. But we avoid this to prevent adding more sugar.
Instead of spirit vinegar, you can also use apple cider vinegar, wine vinegar or lemon juice.
The day before you plan to cake, prepare the cake icing.
How to create beige countertops:
Sort egg yolks and whites. For example, to bake a cake, set the yolks aside and place the whites in a large bowl.
Season the egg whites lightly with salt. Using a mixer, beat the egg whites at a lower speed at first, and then gradually increase it. To avoid popping air bubbles, beat the egg whites for no longer than three minutes. If using, you can add the potassium tartrate, but only after beating for about a minute.
Now add some sugar. Mix at high speed after each spoonful until the sugar is completely dissolved in the foam and mixed with it. During this time, one minute will pass (for each spoonful of sugar).
Once all the sugar has been added, mix in the vinegar and potato starch. Mix for a short while. A compact, smooth and shiny protein mass should be formed.
Prepare two pieces of parchment paper. Using a pencil and a plate, a sheet metal base or a compass, draw a circle with a diameter of 22 cm.
If there is a fan in the oven: Prepare two extendable oven trays.
Place sheets of paper with a circle drawn on them on both of them. (Verify that the thickness of both plates is the same.) To ensure a smooth attachment, the underside of the sheets can be lightly lubricated.
Apply the foam to each circle’s center using a spatula. Till you reach the pencil marks, evenly distribute the foam across the whole surface. It is not required for the surface to be level. Wavy now has a more intriguing appearance. After preparing the oven to 150 degrees, place the trays within. Once five minutes have passed, lower the temperature to 100 degrees and let the countertops dry for an additional ninety minutes at this setting.
Place the tops in the oven for at least four hours after turning it off. Once they have cooled down completely, you can cover them thoroughly. I use standard shopping bags for this.
If your oven does not have a fan: I suggest trying to place both tops on one baking tray. Reduce the diameter of the circles if necessary. Without this, it will have no effect on the drying time. Then you won’t have to worry about them drying out one at a time. This would pose a challenge because you would need to divide the ingredients in half. Just before the next drying, beat the other half to stiff foam. The marshmallow can’t wait that long in line in the oven.
How can you get rid of baking paper on countertops?
Only when preparing the cake do we tear off the tops of the paper. With one outstretched hand, carefully place the paper top on it. Flip it over and move it to the other one. The paper will then slide to the top. Remove it slowly from the beige bottom. Once again, gently turn the top in your hand to the “good” side and place it, e.g. on a cake tin, and then set it aside. Store the finished meringue cake in the refrigerator. The perfect time to taste the meringue is right after it dries.
Enjoy your meal!
