ReceptnaptárMeringue wreaths
Meringue wreaths are a lovely item among the old tea and Christmas biscuits: tiny, wreath-shaped, white or red meringues that can hang on the tree or look very pretty on a serving plate. They are made with a meringue whisked over steam, so they are durable and stable, and the easiest to pipe.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Preheat the oven to 100°C (90°C if fan-assisted) and line two baking trays with baking paper.
- Put the egg whites, sugar and salt in a heatproof bowl and warm over steam (over simmering water, without the bowl touching the water), stirring constantly, until the sugar dissolves and the mixture reaches about 50-55°C (you can no longer feel any grains when you rub it between your fingers).
- Take it off the heat and whisk with a stand mixer or hand mixer for 8-10 minutes, until the meringue is stiff, glossy and the bowl has cooled. Add the lemon juice.
- Take out half of the meringue and colour it red with food colouring (optional). Spoon the meringue into a piping bag with a star nozzle.
- Pipe wreaths about 5 cm across (in a circle, turning as you pipe) onto the baking paper, 2 cm apart.
- Dry at 100°C for 1.5 hours, until hard on the outside and easy to lift from the paper. Let them cool in the oven (with the door slightly ajar), then put them in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Whisking over steam makes sure the sugar dissolves completely and the meringue does not turn grainy.
- A piping bag with a star nozzle makes nicely ridged wreaths.
- Use gel food colouring, because the liquid kind makes the meringue runny.
- Dry them, do not bake them: the meringue must stay pale.
- At Christmas, leave a hole in the middle of the wreath and you can hang it on the tree with a ribbon.
Frequently asked questions
How long can they be stored?
In an airtight container, dry, for 3-4 weeks.
Why does the meringue crack?
Because of too high a temperature or cooling too quickly; let it cool slowly in the oven.
Similar recipes
- Spanish foam · Hungarian
- Patience, the original recipe · Hungarian
- Sugar pretzels · Hungarian
- English lemon whip (vipsz) · Hungarian
- Kokosmakronen (coconut macaroons, chewy coconut meringues) · German
- Amygdalota light (almond cookies with less sugar) · Greek
More hungarian ideas
- Lemon bar
- Potato-shaped filled pastry
- Chocolate-coated plums
- Chocolate slice
- Chocolate slice, another way
- Chocolate cube
- Snow rose
- Mixed sponge biscuits
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings