Light meringue inspired by the Crystals of the Wind by Hervé Tisza

Thank you very much, very nice! It is especially pleasant to be congratulated on the Forum's birthday!
I hope that the recipe will "go to the people" and this meringue will become a common homemade delicacy!

[Vera!]

Vera! A well-deserved victory! The recipe is unusual, tasty and easy to prepare!

P.S. Those bezeshki that I forgot about in the oven for 1.5 hours, after reading the forum, they absorbed moisture much less!

Thanks Lena!

About 1.5 hours - I wrote it down in a book!

[Doxy]

Doxy, Vera also thank you for the recipe. I spread it with a spoon, I was too lazy to bother with the package. The electric oven baked at 120 degrees, turned red in about 50 minutes. I took them out when they were soft inside, but when they cooled down, this softness disappeared and the meringues became fragile and melted in the mouth! I don’t know how they lived with someone until the next day, they immediately cured them and would not have refused. Well, everyone really liked such a tender cookie

Irma, I am very glad that you liked the meringues.
If you quickly grunted, you can just beat a couple of proteins just as quickly!)))

Vera, and a huge thank you from me !!! My men in the evening hamstered under a glass of children's champagne. Very much praised!
The first time I did it with a hand mixer, the mass did not whip very much and increased, there were no strong peaks. The second portion was already beaten with kenwood - a chic strong meringue state and there was more of the most unhealthy dough. I baked both baking trays with a difference of 10 minutes in the oven at 150 degrees. and the open door (the thermometer showed 80-100 degrees), the baking sheets were changed once.
Weightless melting yummy !!!! I also have an original recipe somewhere, but my hands did not reach, and thanks to you a quick yummy appeared in stock. Happy Old New Year !!!

Vera!!! : rose: Thank you !!! The recipe went to the people)))
Baked at 100 degrees. (no thermometer, electric oven - I believe it) about an hour. I tried it from one protein - I inherited it from my daughter (the yolk left for another mask). Everything was perfectly dried, there was no softness. SUPER!!!!

🔗

Alla, that's just envy, what they are white! Cook for health! Yolk for the body, protein for the soul)))

Julia, I also can't beat it manually to a stationary "standing", but the taste and structure don't suffer from this at all, right?
Do you have a gas oven? What color did you get?

Girls, you have no idea how pleased I am to read your reviews ...

All light, sweet and non-nutritious in the New Year!

[Girls]

Girls, I'm something completely confused ...

I ask the audience for help ...

The topic is growing so fast that I don't have time to read new replies ...

If I plan to dry "crystals" in an electric oven with convection, what temperature should I set?

I just put it to dry in electric at 75 gr. I got so many of them that they did not fit into 2 baking sheets. Probably, I should have made more of them. I'm worried, because I put both baking sheets at once

[Crochet]

Crochet, I have it with convection, baked for 120 * 2 hours. The color is creamy. I advise you to try 100 * for the same two hours.

And who's to say they stick to paper? Now I wanted to take one off, stuck tightly

[Vera]

Vera, I apologize. The first batch, which the little ones have now taken out and everything has been removed from the paper. The second batch, which was made larger, since everything did not fit, is still drying

Luda, do you have TWO production of two proteins ??
How many crumbs did it take to dry, at what temperature did they dry?

Judging by the posts, they stood at 75ºC for an hour and a half, right?

[Vera]

Vera, I have a mini oven, though not small.One baking sheet with small bezushki dried for 1.5 hours. And the second one, on which I had to spread it with a larger spoon, because there was a lot of protein left, dried for 2 hours. I feel - they are soft, and then I opened - soft and immediately, literally under my finger, they hardened. But at the end I added the temperature to 90 degrees. And here's another. She put the first baking sheet in the stove and began to put it on the second, and when she began to put it in the stove, there was a little moisture under some of them. And I agree, someone wrote that small ones are more delicate in feeling. True, the husband said that he tasted the same.

Good evening. I want to try this meringue too. Girls, do not tell me how much sugar you have in grams, I want to make 1 protein per sample.

[Vera]

Vera, the taste was the same, but the structure was slightly different. In the first version, sugar dripped a little and they turned out with a caramel crust. After Kenwood, the state of the bezeshek was perfect, the sugar dissolved perfectly and nothing came out. Apparently for the first time I did not hit it manually. The color was exactly the same as yours - cream. I put it on with a tablespoon, there was no time to bother with the bag. Gas oven.

In the first version, sugar dripped a little and they turned out with a caramel crust.

The last time I also had "winds with caramel" turned out, although I whipped them with boche))) I decided that it was because of an unheated oven.

How much sugar you have in grams I want to make for 1 protein per sample.

Ira, for one protein 37.5 grams of sugar (1 tbsp. L of sugar = 25 grams)

I feel - they are soft, and then I opened them - soft and immediately, literally under the finger, they hardened.

Yes, it's like some kind of trick - it struck me too! I think because of the water they "crystallize" in the air.

And I agree, someone wrote that the little ones are more delicate in feeling.

I like to make them small, just to sweeten the tongue! Boys do not understand us))

Mine said it tasted like cotton candy.

Hello, I registered specially to thank for this wonderful recipe! The whole family is delighted! I cooked in a Siemens electric oven on a wire rack lined with baking paper. On mode - the fan at a temperature of 100 degrees for a little less than two hours! THANK YOU!

I went to this Temko again. I read it, got inspired ... In general, the next portion is in the oven

Lena!

Julia-Byulya, I am very pleased! You did not register in vain, there are many cool recipes on this site!

Yulkin111 - yes, melting, in every sense of the meringue, paraphrasing Winnie the Pooh, you can say:
"A meringue, - I don't understand what the secret is,
- if there are, then they are not immediately! "

[Vera]

Vera, thank you very much for the recipe for such an airy and delicious meringue!
I did everything as you wrote, dried it in an electric oven at 100 degrees for 2 hours.
But I have one question. I planted the meringues out of a fabric pastry bag, so when I put the meringues into the bag, it immediately became wet. Hands were also wet and tiny droplets were dripping from the bag. Was it the same for you, or did I do something wrong? Although the crystals seem to have turned out, well, it seems to me.

🔗

Vitalinka, you definitely did it! Beautiful "foam" break - I can taste it!

I didn't have a wet bag - I deposited it either from polyethylene or from silicone ...))) What is the wetness connected with, I think with water and sugar. Protein water + cold water = lots of water and little sugar. In a classic meringue, there is very little water, but a lot of sugar, so I think that wetness, in the case of this "water" meringue, is a regularity. Unfortunately, all my culinary knowledge is limited to personal experience, intuition and randomness, which happens from a scientific point of view, I can only guess.

Thank you for your appreciation!

[Vera]

Verathanks for the praise!
What is the correct word for you - "foam" break! They really are like airy foam. I will definitely bake and try the silicone bag.
Thanks again for the recipe!

[Lyudochka]

Krosh, I have it with convection, baked for 120 * 2 hours. The color is creamy. I advise you to try 100 * for the same two hours.

Lyudochka, thanks a lot, I'll try as you advise ...

The oven door is closed, right?

Girls, I forget to ask, and at what level do you dry your bezeshki?

Maybe it makes sense to install a baking sheet with bezashki lower, away from the tens?

[Crochet]

Crochet , yesterday I dried 2 baking sheets at once. I switched on the convection and put the trays on levels 2 and 4.

[Vitalinochka]

Vitalinochka, and in the process of drying, did not change the trays in places?

[Crochet]

Crochet, no . Everything dried evenly, although I swap places with normal baking.

[Lyudochka]

Lyudochka, thanks a lot, I'll try as you advise ...

Lyudochka, at 100 gr. with convection, the bezeshki all turned out to be cream ...

There is no one to try yet, except me at home - no one ...

So I'll write about the taste a little later ...

P.S. About taste ...

My husband and daughter liked it !!!

But in my opinion, I did dry them out after all ...

2 hours for my bezeshek turned out to be too much ...

Well, next time I'll try to reduce the drying time to 1.5 hours ...

Verochka, thank you very much !!!

I will definitely repeat it !!!

P.P.S. By the way, girls, I read here that whites for "crystals" need to be whipped by hand, with a whisk, they write that this makes sense ...

Nobody tried it?

Girls, do not believe me - it’s the second time I’m not working

Lenus, and what exactly does not work out?

P.S. And where did your avatar go?

[Crochet]

Crochet, maybe then try to bake at 75 *.
Oh, I have one protein, I'm experimenting now.

P.P.S. By the way, girls, I read here that whites for "crystals" need to be whipped by hand, with a whisk, they write that this makes sense ...

Nooo, this is a feat for me from my relatives !! I can’t accept this!

Vera, now with such misfortune pushed. It turns out that a tablespoon holds (with the largest mountain that can be) 25 grams of sugar. And then 1.5 tbsp. l (if I beat for 1 protein) it turns out 35 grams. And according to the recipe from the author comes 30 grams of sugar and 15 grams of powdered sugar = 45 grams.
Last time I did it according to the original recipe and the mass was still denser, but now there is only one air. (made in spoons, as in your recipe)
I'll see what happens.

[Vera]

Vera, now baked. The meringue is very delicate, airy. Liked that there was little sugar. I just watched the video. In general, I have 3 tablespoons of sugar without a slide, if not less. The gas oven, with the door ajar, has not yet baked in it. When I was preparing an English cake, I kept 130 C somewhere, but here I lower the temperature, and the flame grows again. Straight tortured. I put it in not yet warmed up, 80 degrees, and then looked at the thermometer, it was 155C, barely reduced it to 115-120C by the end. The bottom was slightly caramelized along the edge in places, very slightly. 5 pieces in the center of the tray stuck (rotated it). Thank you, I will bake. I will try on 2 trays, I will swap and rotate. I have more blush at the back wall. I really envy the happy owners of electric ovens.

[Larissa]

Larissa, glad you tried it!
I also have it slightly "cured" in gas, but, all the same, terribly tasty and melting, right? After this meringue, I terribly respected my gas stove. Although she had a thermostat, but with a barely open oven, she behaved quietly and gave out about 130º at the highest level. Next time I'll try to put an empty baking sheet on the middle level, maybe the temperature will be even lower. I don't envy the owners of electric brass - I have a tariff of 4.5 per kilowatt, and the gas is unlimited, and the oven bakes well!

Vera, now with such misfortune pushed. It turns out that a tablespoon holds (with the largest mountain that can be) 25 grams of sugar. And then 1.5 tbsp. l (if I beat for 1 protein) it turns out 35 grams. And according to the recipe from the author, 30 grams of sugar and 15 grams of powdered sugar = 45 grams.

Luda, so in the title of the topic it is written "based on", my meringues are variation on the themewith less sugar, less drying time and, of course, no manual whipping !!! As you can see, the girls are happy with the result, but there is nothing to say about me - I was so wildly delighted with what I had done that I decided to share my discovery with everyone!
The error with sugar occurred due to my miscalculations, I calculated that 15 grams is a dessert spoon, from which it turned out that three dessert tablespoons of sugar are used for one protein, which is equal to ≈ two tablespoons. BUT when I did the meringue itself, there was only the number THREE in my head !!! Why did I get two + three + three, instead of two + three + four - I don't know !!! And I liked the result so much that I see no point in trying the "original"! Thank you so much for your attentiveness and love of experiments! Thanks to you, I know that in the "original" meringue there are voids, but in mine there are none))) why I'm so proud of myself ...

Vera, thank you very much !!!
I will definitely repeat it !!!

Krosh, Thank you too! I will be very glad if it takes root!

By the way, girls, I read here that whites for "crystals" need to be whipped by hand, with a whisk, they write that this makes sense ...

We have a meaning - tasty and fast, but let them have a meaning in manual whipping ...

I'll see what happens.

Vera!!!!! Happened!!
Here it is!



It turned out white, with a very light cream shade. But compared to the previous one, we can say - white.
Did 1 protein + 1.5 tbsp. tablespoons of sugar + 1.5 tbsp. spoons of cold water.
She baked for 90 * (75 * was afraid) 2 hours.
But, the first time I got it slightly fried to the non-stick material. This have not happened before. There are no smudges at the bottom. And there is nowhere they come from. There is a minimum of sugar in them.
My daughter said that the taste and structure are very interesting. It doesn't look like a regular meringue.

I come to the conclusion that the color still depends on the temperature.
And yes, and by the way it was ready in 1.5 hours.

[foamy]

AAAAAAAA, what little white ones !!!! Lyudmila, tease? White meringue is a pipe dream ...
Their structure is really fantastic - there is nothing to compare with! For me it foamy meringue!

[Doxy]

Doxy, thanks for the recipe!
I looked at him for a long time, but today there were two ownerless squirrels and we put them into action!
The truth was not deposited with a bag, but with a spoon.

To your health, Natalia!
I look at you, too, they have slightly chalked up. How long, at what temperature and in what oven was it baked?

[Vera]

Vera, yes, they've gotten some charm, I thought that was the way to go.
Electric oven, baked on convection for 90 minutes at t 110, and then 120 for 20 minutes. Here

Has anyone tried to put this meringue in a cake (as a layer)? Doesn't it melt?

Natusichka, it's better not to put it in the cake - it's very tender!
Read post describing the Husky experience with this meringue.

Okay, Vera, I will.

Yesterday I made a froth with 4 tablespoons of sugar, the meringues came out speckled. Why is a mystery! Maybe due to the fact that she whipped very little, for three or four minutes ... But it looks funny - the children are happy))

I made meringues in an electric oven at t 90 degrees for 2 hours. The meringue turned out to be beige, porous, without voids. But they leaked a little and stuck to the paper. I don’t understand why? I took 5 yolks, 7.5 tbsp. l sugar, 7.5 tbsp. l of water. Very tender, tasty, pleasant rustling was pleasant. Now I will work on a beautiful shape and color. Thanks for the recipe

[Vera]

Vera, came with one more thanks. Thanks to your meringue video I bought a Bosch 4406 combine. I'm very happy. Beats, kneads, twists, cuts - class. It does exactly what I need. Vera,

Verochka, I bake these bezeshki at 90 * C for 2 hours on the third level from the bottom, since I have only the upper ten, an electric Samsung stove. Here is my last bake, made a cake of the Earl Ruins, for one year's holuvin for my husband. I have a huge, perforated with a non-stick coating on the entire width and length of the oven.
The pies in the cake softened, but still felt crisp.
Bezeshki turn out to be white and rustling like chiffon, melting-exploding air bubbles on the tongue and tickling the palate, one word is sexy ... mmm.

[Ludmila]

Ludmila, the cake is cool! I am not familiar with the recipe for the "count ruins", but it looks delicious! If these meringues can also be used in cakes - praise Tisu!)) And "sexy" - just, very French ...

Natalia Kirks, that's a strange thing, you have beige and caramelized beige in two hours at 90 degrees, and Lyuda has white bezeshki without drips under the same conditions. Probably it's not just the oven and the temperature - the mysterious thing is this "molecular" meringue! Itself has already ceased to hope to get white bezeshki, that's just came out in a speck)))

Natalishka, congratulations on your purchase! If not for all the previously purchased cars, now I would also choose 4406. A very worthy harvester, very much!

[now would]

Offtopic

now would also chose 4406

Would 84 or 86 be no better in all respects (except for price)?

[Chef]

Chef, Well I do not know. Everything suits me in 4406. I chopped the meat (pork-beef) easily and well. Dough on dumplings from 250g. flour kneaded perfectly. For a larger amount of flour I have x / p Panasonic. For the meringue, I beat it perfectly. Dough for biscuit roll. Cutting fruits and vegetables is normal (I will rarely use it since there is Berner). I don't need a juicer. Blender too (there is a compact b = Brown). This harvester is very compact and takes up little space on the table. For a family of 3 people the most it. Well, the price is 4600 rubles. ... I love.

This harvester is very compact and takes up little space on the table. For a family of 3 people the most it. Well, the price is 4600 rubles. ... I love.

Natalie, but pasaran! I also think this is a very worthy food processor for daily preparation with an ideal price-performance-practical ratio! I regret not having researched it before. I now have them in pairs - a black chopping philips and a white whipping bosh ...

Offtopic

Chef, I cook in a fairly modest volume, 500W is enough for me "eyes"! I would even say that I was amazed at his agility and ability to work, and I don't see any point in paying 500 euros for the design and unnecessary "horsepower" - the same as buying a Ferrari for Moscow traffic jams))) If there was an unlimited budget, I would buy KitchenAid for the design with all pribluda.
4405 bought only for whipping and kneading dough, instead of a removable stationary hand mixer. The choice was between 48 black and this one 44. Thanks to a friend who has been using 4406 for 12 years, greed defeated aesthetics))). She brought me 4405 from Berlin, says that her 4406 works every day, the plastic is of good quality and even kneads the dough for dumplings. That was enough for me! Then, there is another nuance that stopped me from buying a mum with a metal bowl - the bowl turned out to be with plastic parts at the bottom - you can't put it on the stove and in a water bath! So, it was not for nothing that I chose for a long time - I am very pleased with the machine!