Discover the art of creating delicate Meringue Sheets, perfect for incorporating into cakes for an added layer of texture and sweetness. This recipe yields three 18cm diameter meringue sheets, offering a crisp exterior with a slightly chewy interior that pairs beautifully with various cake fillings. Whether you're crafting a sophisticated layered cake or looking for an elegant decoration, these meringue sheets are a versatile addition to your baking repertoire.
Why You'll Love This:
Meringue Sheets are not only a feast for the eyes but also for the palate, adding a light, airy texture to your desserts. Their subtle sweetness and crispness bring a delightful contrast to creamy or fruity components, making your cakes even more irresistible. Following our tips, you'll master the perfect meringue texture, achieving professional-looking results every time.
Perfect Occasion:
These meringue sheets are ideal for special occasions such as birthdays, anniversaries, or any celebration that calls for a show-stopping cake. They can also be used to create elegant desserts for dinner parties, adding a touch of sophistication to your dessert table.
Decoration Tips:
For a stunning presentation, layer these meringue sheets with whipped cream and fresh fruit, or use them as a base for a deconstructed pavlova. You can also break the meringue into shards and use them as a decorative element on top of cakes or cupcakes for added texture and visual appeal.
Ingredients:
- 120g egg whites (approximately 4 egg whites)
- 120g granulated sugar
- 120g powdered sugar
- 1 tablespoon cornstarch
Instructions:
- Preheat your oven to 100°C (212°F).
- In a bowl, beat the egg whites and granulated sugar until stiff peaks form and the mixture is glossy.
- Sift the powdered sugar and cornstarch together and gently fold into the egg white mixture in two additions, using a spatula. Be careful not to overmix and deflate the meringue.
- Prepare a baking sheet with parchment paper. If the paper is low quality, spray it lightly with vegetable oil to prevent sticking.
- Pipe the meringue onto the prepared sheet into three 18cm circles using a piping bag fitted with a star tip.
- Bake for 1 hour, then reduce the temperature to 80°C (176°F) for an additional 20 minutes, if your oven allows.
Tips:
- Work quickly as the meringue mixture may start to deflate.
- If your oven doesn't have precise temperature control, set it to the lowest setting and monitor the meringue, occasionally opening the oven door to prevent overheating.
- This recipe is specifically for French meringue. Italian meringue is not suitable here.
- A perfectly made meringue should be dry on the outside with a bit of moisture inside, not completely dried out.
- Store meringue sheets in a sealed bag to keep them fresh for several days.
- The meringue is ready when it easily peels away from the parchment paper.
- If the meringue sticks, moisten the underside of the parchment paper with water to help release it without breaking.
- Once cooled, you can trim the meringue sheets with a fine grater to fit your cake size.
- This versatile recipe can also be used for individual meringues, mini meringuits, and pavlova bases.
Embrace the elegance of Meringue Sheets in your next dessert creation and enjoy the exquisite texture and flavor they bring to your cakes.