Meringue for cake
Description
To make meringue for a cake, we need egg whites from medium-sized eggs. You can weigh them—they should total 120 grams. To prevent the meringue from collapsing and help it hold its shape well, it's best to beat the whites chilled and also add starch. With this meringue, you can not only make one large cake layer, but also bake thin layers for a tall, multi-layered cake.
Instructions
- 1
Step 1
Beat the egg whites with a mixer.
- 2
Step 2
When the egg whites begin to thicken, gradually add the white sugar.
- 3
Step 3
Then, while continuing to whisk, gradually add the brown sugar as well.
- 4
Step 4
The egg whites turn out thick and stable.
- 5
Step 5
Carefully use a spatula to gently fold in the starch, making sure the egg whites do not settle.
- 6
Step 6
Line a baking sheet with parchment paper and spoon the meringue onto it, shaping it into a cake layer 5-8 cm high. Place in the oven preheated to 120°C for 2 hours. Let the finished meringue cool down in the oven as it cools.