The fluffiest fasting martyrs
I have prepared post meringues several times, but yesterday I had more free time in the morning and I started making them again. I am not exaggerating at all: they turned out very fluffy, just as they should be. I followed the classic recipe, with slight adjustments from experience, and the result is consistently good every time. Quick info Total time: approximately 2 and a half hours (including rising) Preparation time: 30-40 minutes Baking time: 40 minutes Servings: about 20 meringues (depending on size) Difficulty: medium Recipe type: fasting, traditional for March 9 Ingredients For the dough: 1 kg of wheat flour type 000 40 g fresh yeast (Budafok or similar) 600 ml lukewarm water 2 teaspoons orange powder (from dried, finely ground peel) or freshly grated peel 70 g sugar 130 ml cold-pressed sunflower oil 1 teaspoon salt For the syrup: 800 ml water 150 g sugar 3 tablespoons honey 1 teaspoon orange powder or grated peel For finishing: 3 tablespoons polyfloral honey ground walnut Preparation method 1. In a large bowl, put the flour. Make a well in the middle and add the crumbled yeast, two teaspoons of sugar, and 300 ml of lukewarm water. Mix a little to combine, then cover the bowl with a towel and let it rise for 20 minutes. 2. After the yeast has activated, add the remaining water, the rest of the sugar, and the orange powder. Mix everything well, then start kneading. 3. Sprinkle the salt over the dough, then gradually incorporate the oil, continuing to knead. Knead for 5-7 minutes until you get an elastic, slightly sticky dough. 4. Cover the bowl again with the towel and let the dough rise for an hour in a warm place, away from drafts. 5. After rising, divide the dough into two. From each half, form a thick cylinder, about 8-10 cm in diameter. Cut slices of 3-4 cm width from the cylinder. 6. Take each piece and roll it into a long string, about 30-40 cm. The longer the string, the larger the meringues will be at the end. 7. Twist each string, then join the ends to form a ring. Secure the joint well and twist the ring so that the joint is hidden, creating a figure 8. 8. Place the meringues on a baking tray lined with parchment paper or silicone mat. Cover them with a towel and let them rise for another 10 minutes while the oven heats up. 9. Preheat the oven to 200°C. Bake the meringues on the middle rack for 40 minutes. It is useful to also place a container of water in the oven to keep the dough fluffy. 10. While the meringues are baking, prepare the syrup: put the water, sugar, and orange powder (or peel) in a pot. Bring to a boil, then simmer for another 6 minutes over medium heat. Remove from heat and let cool slightly, then add the honey and mix well. 11. Remove the meringues from the oven while they are still hot and quickly dip them, one by one, in the cooled syrup (a few seconds each). Place them on a rack or tray. 12. Brush each meringue with honey while they are still warm, and generously sprinkle ground walnut on top. Why I make the recipe often I love making post meringues because the recipe is not demanding, the ingredients are accessible, and with a little patience in kneading and rising, they always turn out soft and tasty. They are good even the next day, and the taste of orange and walnut makes them appreciated even by those who are not fasting. Tips and variations Tips - Use flour type 000 for fluffier results. - Cold-pressed oil gives a subtle flavor and does not weigh down the dough. - Orange powder, made from ground dried peel, is very practical, but freshly grated peel works just as well. Substitutions - If you don't have orange powder, you can use freshly grated peel (about one large orange). - For a honey-free version, you can brush with sugar syrup or just leave the syrup from step 10. Variations - For an extra flavor, you can also add a little vanilla essence to the syrup or the dough. - If you don’t want to sweeten them too much, reduce the amount of sugar in the syrup. Serving ideas - They are good plain, but some serve them with even more walnut on top or sometimes with cinnamon. - They can be served even at breakfast, with coffee or tea. Frequently asked questions 1. What flour do you recommend for fluffy meringues? The best is white flour type 000. Another option is 650, but the texture will be slightly denser. 2. Why put a container of water in the oven? The steam helps keep the dough soft and prevents a too hard crust from forming. 3. Can I prepare the dough a day in advance? I do not recommend it; the risen dough should be used immediately after it rises, otherwise it loses elasticity and does not turn out as fluffy. 4. Are the fasting meringues sweet enough? The sweetness is balanced, especially through the syrup and the honey at the end. If you want them sweeter, add more sugar to the dough or syrup. 5. Can I freeze the meringues? I do not recommend freezing, as the texture changes after thawing. It is better to consume them fresh or within two days. Nutritional values Approximately, one meringue (from 20 pieces) has about 180-210 kcal, 5 g fat, 36 g carbohydrates, and 4 g protein. The values may vary depending on how much syrup and walnut is added. This dessert is quite calorie-dense due to the sugar and honey, but it does not contain dairy or eggs. Storage and reheating Meringues keep well at room temperature, covered, for up to two days. After 24 hours, they may start to dry out slightly. If you want them warm, you can heat them for a few seconds in the microwave or oven, but not too long, as they become too soft. I do not recommend storing in the fridge, as they harden. Consume them while they are fresh for the best texture.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
