Meringue discs are one of the most popular desserts among lovers of this very special sweet. They can be eaten as such or in cake preparations with our favorite flavors. The meringue is one of the most common desert mixes and is present in many different cuisines from around the world. As a result there are many ways to prepare it, such as the Italian meringue made with a syrup, or the Swiss one which is gently cooked bain-marie. If you want to know how to prepare this sweet, do not miss this OneHowTo article and discover how to make meringue discs.
To make meringue discs we will follow the traditional recipe for meringue. However, before starting, take the baking paper, put it on the baking tray and with a pencil draw circles of about 20 cm (8 in) in diameter, more or less. This will be our template to make the disks at the end. Also, preheat oven to 200 °C (392°F).
Now take the egg whites and place them in a bowl with enough capacity to later add the sugar. It is advisable that the whites be at room temperature, and if you have the opportunity to separate them from the yolks the day before preparing the disks this will be even better. Beat the egg whites until stiff.
When you have the whites ready start gradually adding the sugar. Remember that you must not stop beating the mixture. If you have an electric whisk using this will make the meringue easier to work. Whisk on medium speed until you mixed in all the sugar, then set to high and mix for a further 10 minutes. See our article on how to make meringue for all the details of the recipe.
When the meringue has reached the right consistency and texture leave it to rest a little, then take the pastry bag and place a round nozzle in it. If you do not have a pastry bag you can use a transparent Ziploc type plastic bag and cut one end leaving an opening of no more than one centimeter. Go back to the baking trays with the paper and the drawn template disks.
Place the meringue into the sleeve or bag, place the tip in the center of the circle you drew and begins to fill it with the cream. You must do spirals from the inside out, without leaving spaces between the lines. If you are more comfortable, you can also do it starting out and going in, the important thing is that you create a spiral.
When you have filled all templates you can bake the discs for a half hour or so. They will be ready when they are hardened but not browned. Depending your oven this will take more or less time, so you must keep an eye on them and check them occasionally.
Once baked, leave them to cool slightly and remove the paper discs carefully; your homemade meringue discs will be ready. If you are not going to eat them immediately you should not put them in the refrigerator. You should wrap them in plastic wrap and leave in a place free from humidity for three days or freeze them and remove them two hours before use. If you like meringue recipes do not miss our articles meringue strudel, meringue kisses or sugar-free meringue.
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