Le meringhe
Le meringhe che vi propongo oggi non sono le classiche meringhe che facciamo usualmente.Questa è una ricetta bimby ed ha un procedimento molto diverso di quello che facciamo di solito .Non basta montare a neve fema gli albumi ,ma li cuoceremo ad na temperatura di 37° per poi ricuocerle in forno e non per 2 o 3 ore ,ma giusto il tempo necessario affinche’ si asciughi bene l’interno .Non siete sicure che verranno bene e che vi piaceranno??Io scommetto di si
Se volete la ricetta classica delle meringhe senza bimby vi consiglio queste ,sempre fatte da me con un’altra ricetta ed ugualmente buone
Ingredienti
Io ho usato 70 gr di albumi che saranno circa 2 e ho triplicato lo zucchero 210 gr di zucchero un pizzico di sale
70×3 -210
Procedimento
Come prima cosa accendiamo il forno e impostiamo la temperatura a 120° (le meringhe non devono colorirsi ma devono seccarsi e rimanere bianche) Nel boccale pulito versiamo lo zucchero semolato e facciamo andare 15 sec.vel 8 Inseriamo la farfalla, aggiungiamo gli albumi un pizzico di sale e facciamo andare per 7 min vel 2 temp 37° Finito questo tempo lasciamo riposare il composto 10 min dopo di chè azioniamo di nuovo il bimby per altri 6 min a vel 2 temp. 37°
Otteniamo un composto solido e compatto!! A questo punto versiamo il composto in un sac a poch e foderiamo una teglia con carta da forno e facciamo le meringhe, distanziandole appena appena l’una dall’altra (in cottura si gonfieranno leggermente
Inforniamo le nostre meringhe un’ora in forno a 120°. Una volta finito il tempo di cottura lasciamo le meringhe dentro al forno fino a completo raffreddamento.
Ottime da servire a fine pasto ,con un buon caffe’ o con il the’ .Per conservarle consiglio un contenitore a chiusura ermetica
La ricetta e’ del mio amico Francesco che ringrazio molto
Grazie per aver letto la mia ricetta spero vi piaccia. Se avete qualche suggerimento o volete lasciare un commento ne sarò molto felice.
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Love meringues! They’re so light and airy, perfect for a sweet treat. Plus, they’re super versatile you can eat them plain, crumble them on desserts, or even use them for fancy cake decorations.
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Yum, meringues! The airiness and lightness of them make them ideal for a sweet snack. Additionally, they are quite adaptable; you may enjoy them on their own, crumble them over sweets, or even use them as decorative accents for elegant cakes.
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The texture and simplicity make it a versatile dessert base – it can be enjoyed alone, paired with fresh fruits, or used in intricate idle breakout pastries.
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Meringues are delicious treats that melt in your mouth, perfect for pairing with tea or as a light dessert. Your recipe is clear and inviting—I can’t wait to try it!
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Thank you for sharing this unique twist on the classic meringue recipe. The step-by-step guidance using the Bimby is especially helpful, and the details about temperature control and resting times make all the difference for achieving perfect texture.
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Thank you for sharing this unique meringue recipe using the Bimby — it’s a refreshing take on a classic dessert. The use of temperature-controlled mixing and a shorter baking time offers a precise, efficient method for achieving the perfect texture. Your step-by-step breakdown is clear and helpful, especially for those unfamiliar with this approach.
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