If you like meringue cake, you need to learn How to Make Meringue Disks, nothing else is needed for the perfect success of the meringue cake.
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You just need to whip the egg whites to very stiff peaks, how do you know they are perfectly whipped? Simply by turning the bowl upside down where you whipped them, the meringue should stay in the bowl without moving even 0.4 inches.
Then, of course, the baking is long and at a low temperature, rest assured because at low temperature the oven consumes very little and then you have to wait for the disks to dry slowly.
In the recipe description, I leave you my trick to make sure that the meringue disks do not crumble when you assemble the meringue cake, meaning they will remain firm even with a lot of whipped cream and even if you add fruit (perfect with strawberries).
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There are different schools of thought for preparing meringue, I leave you our tried and true recipe since for every family birthday we prepare the meringue cake and so we have gradually perfected it to reach this perfect recipe.
If you like meringues, you can also make them small to crumble over any cake or to stuff two by two with a jam, with toffee cream or with dulce de leche.
You can also prepare the Pavlova cake and I guarantee you will make a great impression.
Below I leave you my other recipes with meringue and then let’s immediately after the photo discover how to make meringue disks!!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
How to Make Meringue Disks Ingredients
- 250 g egg whites (6 large egg whites)
- 250 g granulated sugar
- 250 g powdered sugar
- 1 tsp lemon juice (or 8 g cream of tartar)
- 1 3/4 oz butter
Tools
- 1 Mixer
- 2 Baking trays
- 1 Piping bag
- 1 Spatula rubber
How to Make Meringue Disks
How to make meringue disks with the foolproof recipe, first of all, the egg whites should be at room temperature but high.
So between 77 and 86°F, if your home is cooler, warm them in a bain-marie until they reach 86°F, of course, check with a thermometer.
Whether using a (large) glass bowl or a mixer, you must clean the bowl with lemon juice or white vinegar and dry it very well.
This serves to degrease well and allow the egg whites to whip perfectly.
Place the egg whites in the bowl and start whipping at medium speed for 40 seconds until they start to become frothy.
Now add the 250 grams of granulated sugar and lemon juice or cream of tartar and continue to beat at high speed for about 7 minutes until glossy and stiff.
Add 1/3 of the powdered sugar with the beaters still running for at least 2 minutes.
Add 1/3 more of the powdered sugar and whip for another 2 minutes.
Remove the mixer bowl and do the test by turning the bowl upside down or look at the beater which should have the meringue well whipped and not falling down.
Now incorporate the last third of the powdered sugar, stirring from bottom to top with a rubber spatula.
Do it very gently until the sugar is well incorporated.
Preheat the oven to 194°F in fan mode to cook the 3 disks together.
On 3 parchment paper rectangles, make circles of 9.5 inches each, then turn the parchment paper over.
Place the meringue in a piping bag with a plain nozzle and fill each circle without leaving gaps.
The disks should be almost 0.8 inches high.
Bake the meringue disks and let them cook for 2 and a half hours, at this point turn off the oven, open the door slightly, blocking it with a wooden spoon.
This way you will let the meringues cool down slowly for at least 30 minutes.
When the meringue disks are cold, remove them from the oven and leave them in the air to dry further.
Before preparing your meringue cake or semifreddo with the meringue disks, you need to waterproof them so that they do not absorb the liquids from the creams.
Melt the butter in a bain-marie or microwave and brush it over the entire surface of each meringue disk.
Let the butter dry well on the surface before proceeding with the filling.
How to Store Meringue Disks
Once the meringue disks are cold, they can be stored out of the fridge in a bag for 1 week.
Alternatively, you can freeze them as soon as they come out of the oven in a baking sheet without covering them, in this form they keep for more than 3 months. Then to thaw them it will take about 3 hours at room temperature.
Other Recipes
If you want to see other types of recipes you can return to HOME.
