How to make a Meringue Strudel
Meringue is one of the most demanded desserts by all sweet tooths, it's also one of the easiest to make, because it requires only egg whites and sugar. With this type of cream we can create original and delicious dishes, like a merengue strudel. Normally, Italian meringue is more popular, but if you wish, you can also make sugar-free meringue. Read on and learn how to make a merengue strudel.
The first thing to do is to make the puff pastry. For this, you can buy ready-made dough in any supermarket or make it yourself. Homemade dough always adds a touch of flavour that industrial dough just doesn't have, although the process is slow and you must be patient. If you decide to make homemade puff pastry dough, you will need flour, water, butter and salt. The egg and sugar are for decorating.
When you have finished the dough, flatten it with a rolling pin and cut it into square sheets, the size you want the strudel to be. Preheat oven to 200°C (392°F). Place wax paper on the tray you are going to use and put the squares on it.
Then sprinkle a little sugar on all the squares of puff pastry, powdered sugar is better. Now poke all sheets with a fork so they stay flat when you bake them. Beat the egg, use this to paint the sheets and place them in the oven for about 12 minutes. Lower the temperature to 180°C (356°F).
While these are baking, you can prepare the meringue. Of course, make sure the puff pastry does not burn. We will continue by using the Italian meringue recipe. Start by adding water to a saucepan with 300g (10.5 oz) of sugar, save the other 100g (3.5oz) for later. Powdered sugar is better, but you can also use cane sugar. Heat on medium until boiling.
The syrup is ready when it starts to bubble and, when scooping some with a fork, the drops fall slowly. Keep your eye on the pastry sheets and, when they are done, take them out of the oven and let them cool.
While making the syrup, beat the egg whites until stiff. We recommend using a bowl and an electric beater, since the manual process is more exhausting. When you are almost done, gradually add the 100g (3.5oz) of sugar you set aside and finish beating.
When the syrup is ready, remove it from the heat and let it cool. Pour the egg whites over it slowly. It is very important to continue beating while you add the syrup to the egg whites so that both ingredients are well mixed and the meringue comes out perfect. Your homemade merengue will be ready when you can turn over the container and it doesn't fall out.
Now you only need to put it on the strudel. To do this, take a square of puff pastry and smear it with a good amount of merengue. This dessert is characterised by having a thick layer of this Italian cream. Then place another square on top of the meringue and, with a knife or spatula, clean up the edges so merengue doesn't protrude. Presentation is essential for cooking.
Finally, sprinkle a little powdered sugar on your homemade strudel and you're ready to go! It's finished and ready to serve. As you see, it's a very simple and delicious dessert; the hard part is making the puff pastry.
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