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

[Vera]

Vera,

White bezeshki are obtained because we live in the highest mountainous area of ​​America, Denver - 5600fit, and our suburb - 6000fit, it is 2000m above sea level.
Cooking, kneading dough, baking here are different from sentences in the lowlands. We can therefore bezeshki so little white.
I have a KitchenAid 600 and 575w, not much more powerful than your Boshik, but more gentle, capricious in work.
I liked your Boshik very much. Share the shopping site as I need for a gift in Turkey in mid March.
Now about the omelet, my mother suffered a lot with feeding me, I'm a little bit. I didn't like eggs, but I cracked an omelette with pleasure.
So, here she always cooked an omelet only on water and said that with milk the omelet turns blue, and you are blue ... (me) How interesting - we did not know that this was a high molecular cuisine, live and learn!

[Natalishka]

White bezeshki are obtained because we live in the highest mountainous area of ​​America, Denver - 5600fit, and our suburb - 6000fit, it is 2000m above sea level.
Cooking, kneading dough, baking here are different from sentences in the lowlands.

Ndaa, my fifth floor does not exactly pull 2000 meters above sea level ...)))

So, here she always cooked an omelet only on water and said that with milk the omelet turns blue,

Folk wisdom and experience will give odds to any molecular cuisine))

about harvester

the 4405 combine has only three nozzles for whipping and kneading, the 4406 is equipped with a meat grinder and graters with a shredder (there is no such equipment in Germany), you can buy a shredder, a jug (blender), an ice cream maker, a multimixer for this combine, as well as for the entire 4mum series , citrus juicer and mill.
my 4405 was bought on a German Amazon, there you can see all the "awnings"
🔗

Natalishka,

Vera, many thanks for the tip, ran away, looked, picked up this 🔗
Terer is left a little, to solve the problem with delivery to Turkey, Istanbul.

Thanks for the recipe! Did it 2 times already. She baked for 1h at 100 * and 15 'at 120 * in an electric oven on convection. I took it out, they were slightly soft, but they immediately harden. I added food coloring to the water for the last time.
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And I am very grateful for such an aerial miracle !!! I waited a long time for "orphan" squirrels to form, waited and did it. Knowing that if we try, we won't be able to stop, first I took a picture. Here is my report. Really surprisingly interesting airy, weightless structure! A wonderful, unusual and very simple treat! THANK YOU!!!!!!!!!!!!!!!!!! I decided to play it safe and kept it dry, it turned out to be beige.

Natasha, hurray! I am glad that the bezeshki were to your taste.
You were waiting for unattended proteins, but I had a whole glass of yolks because of the holidays and guests who eat this sugar foam in mountains))))
After repeated experiments, I can say that an hour in a slightly open gas oven at a minimum + cooling in an open oven = perfectly dry bezeshki! I think that the owners of electric ovens after an hour at t 90-100 C can turn off the oven and leave the meringue to cool, the result will be the same, and the electricity consumption is somewhat less!
Eva, you have made them funny, I envy the white (unattainable white) envy))) My meringues are on gas, the color is only caramel ...

On the weekend I baked these bezeshki. In a gas oven, they became caramel in color and taste, and in an electric oven, they turned out to be just right.We tried it - we liked it, we ate caramel ate with ice cream. But after a couple of hours all the meringues became cottony and sticky. Maybe you shouldn't have left them just like that, but you had to put them in an airtight jar?

Julia, I am very sorry that they have become limp. This has not happened to me, but I suspect that this is from the humidity of the room - there are no other assumptions. Recently I prepared this meringue two days before the table, kept it in an open vase - the crunchiness and structure have not changed at all.

It happened to me once. But the kitchen was really humid that day. Therefore, now I put them in hermetically sealed containers (only these containers have to be opened very often and washed after a very short time) just in case.

Yes, indeed, I left them in the kitchen, and there, then, it became humid. Next time I'll hide it right away.

[Doxy]

Urrrah! I managed! Verochka Doxy, thanks for such gorgeous bezeshki! So cool, here they are ..- chrome ..- and they are no longer there. I baked in a gas oven, it bakes well for me, but there is one "but", its temperature starts from 145C. Therefore, I had to be angry, set the heating knob between "0" and "1", practically about "0". It was possible to achieve T = 115C, yes, I also turned on convection, with it the temperature did not rise, but clearly stalled. I did not open the door (I’m afraid for the handles and there is nothing to cover them with), I put a grill-net on a baking sheet and already baking paper on it. Baked for exactly 1 hour. After taking out, literally after 5 minutes they hardened. Made from 1 protein with sugar and sugar / powder. The color is creamy.


I put it in a tin can, didn't get wet, rustling

Tatiana, thank you! Yeah, bezeshki are fast in every sense of the word)))) They seem to exist, and then they don't immediately!

Yeah, lungs, melting, pamper yourself with coffee

What a great recipe and why I haven't seen it before
Otherwise, after the Gingerbread, only 2 proteins remain on burnt sugar. I had to collect proteins and after 3 servings of gingerbread with proteins to bake Curd soufflé on proteins.
Now I will definitely try such bezeshki
Until then, thank you!

Nelya, take the time, do it! I assure you, after the test, you will look for where to "attach" the yolks)))

Girls, I'll take all the yolks !!! So bake more!
Doxy, the recipe is magical! I will definitely try One name worth something - Crystal Wind

[Arka [/] - Natus, where do you want the yolk drain? Kalisya.]

Arka [/] - Natus, where do you want the yolk drain? Kalisya.

Girls, I'll take all the yolks !!! So bake more!

Will I send you a parcel post later?
Write the address.

I'm in creme brulee
Write address
Belarus Blue-eyed
Arch straight home, yeah

Girls, no one, by chance knows how much two squirrels weigh? I have 8-10 pieces of proteins in a container in total. Remained after ice cream.
How can I separate two proteins from them by weight?

[Katrin]

Katrin, from CO one protein weighs 40 grams

[Elya_lug]

Elya_lug, thanks, now I will know.

Great recipe !!! I love it when the house has meringues and coffee to drink and decorate the cake! Thank you!

[Verochka]

VerochkaThank you very much for the recipe. I used your recipe for my cake, everything is very tasty!

Lady! Awww! Urgently! SOS!
I did this miracle! They lie in a cooling oven. Mom dear !!!!! Rustle!
How to remove them from paper? They stuck to me. I try to take it off with my hands - they fall apart.
Who won in such a fight, inject what to do!

I had this, I was scared too. But when they cooled down, they took off

How to remove them from paper? They stuck to me.

and I bezeshki, all sorts, I bake on a silicone mat - they are removed well

And I have sorrow again ...
My lenses were damp ((In just a couple of hours.
Maybe our humidity is high ... Or did I initially make them wrong?
Well at least I had time to try it while they were dry. It is a pity that only I had time.
But I know how wonderful these lenses are!

[Nata]

Nata, I sympathize!!!
Yes, what is that! Just one frustration!

Here comes Iris. ka wrote to me in a personal

Vera, hello. I can’t write a message in the topic "Penameré based on the Crystals of the Wind." Already complained about this to the Chef, but silence ... I'll report back here. And you can post my report in the topic or just comment on the answer. So, I laid it out with a spoon, it turned out a sheet and a little more. In the oven at t-100g. with convection dried for 2 hours. The result is firm, but creamy. They put it in a vase and tried it. Mmmmm! What a yummy. But literally after 1-1.5 hours, the bezels became soft, sticky, like pieces of polyurethane foam. The humidity in the kitchen is normal. Why I don’t understand. I would cook more, because quickly and without blemish, but this softness repulsed the desire. What's the matter?
Thank you.

I don't know what to think! Not faced with "limp"! I suggest instead of three tablespoons of water put two and add sugar - suddenly it will help!

And I think it's about whipping. When I put all the "foam" into a bag, it began to liquefy as it was deposited, large bubbles began to form. I think this is due to incorrect technology. The whipping time remained unclear to me. In the recipe text and in the video, the estimated whipping times are very different. How right is it?
Beat the whites for a minute, then pour in the water. And how much do we beat with water? And then how much sugar?

[Arka]

Arkaif you're wondering ... I did this meringue. There, over time, the situation is very delicate. You need to navigate, rather, by the type of mass. I beat the protein until it increased three times and until it acquired the appearance of a transparent, but loose foam.
Water began to pour in after the protein acquired an airy consistency and very cold, almost on the verge of ice. She poured in water, continuing to beat the protein.
Somewhere in the third minute, the foam becomes noticeably denser and more luxuriant, (it is difficult to explain otherwise.)
Then you can start adding sugar. I took finely ground sugar. Powder poured after sugar. Everything poured in the thinnest trickle.
And whipped with sugar and powder only until thick, but not until the stake was standing! I beat it until the meringue stopped sliding off the whisk. That is, it began to hold on to it quite tightly.
That is, the time is about 5 minutes from the beginning of adding sugar.
My oven was preheated to 100 degrees. In advance. The baking sheet is lined with baking paper.
With a dessert spoon, I laid out the bezeshki. The baking sheet is strictly in the middle of the oven. She kept the meringue in the oven for about forty minutes.
Then, I lowered the temperature to 70 degrees. And she kept the meringue in the oven for another 1 hour (half an hour of them with the door open. But this is at the end of baking). It is important to focus on the appearance of the bezel and your oven.
An hour later, I turned off the oven and did not take out the meringue for another 20 minutes.
At first, the meringues will be soft, (so it was with me). But, they hardened very quickly and in the mouth were simply incomparable and weightless!
I hope my chatter will lead you on the right path!

Here in the photo you can see, I hope, what kind of structure came out with my bezeshki, large-bubble.
I had dense peaks at every stage of the whipping.
At what speed should you beat? My device whips very quickly. I did it at the penultimate speed. Maybe you need to average?

[Nata]

Nata, I beat the whites with an old Moulinex mixer. There the speed was third. This means that you need to whip on your device, apparently, at the first speed. It's hard to tell from a distance. I have a very weak mixer. And in Kitchen, I could not beat a small amount of proteins.

Here in the photo you can see, I hope, what kind of structure came out with my bezeshki, large-bubble.

Nata, Irina is right - the mass is overwhelmed! It is difficult to determine the exact time, each mixer has its own character ...

That is, it is necessary to ensure that the mass is not whipped up to steepness?
Let's once again for the "brakes", and then as I began to think, a lot of questions immediately appeared. Here's a strange thing, when the first time everything works out, you don't think at all, you do it on autopilot, but only something doesn't work out, so you can break your head.
1) Before pouring in water, you need to whip into a soft foam, right?
2) Beat with water until a firm, but not firm foam. (water should be ice cold, and should we take squirrels at room temperature or also from the refrigerator?)
3) with sugar and powder - until sugar dissolves. (I have medium grinding sugar. Can I replace everything with powder?)

Is it better to beat at medium speed?

Nata, I beat it at maximum speed, but it is small compared to a hand mixer. This makes it easier to control the process.

1) Whisk lightly before adding water.
2) beat until dense foam (stop meringue a hundred times, the temperature of the water does not matter! What's from the refrigerator, that cold water from the tap - the result is the same!)
3) I never added powdered sugar, only sugar! After adding sugar, I beat for 3-4 minutes, I don't seem to remember exactly! I read somewhere that the powder "plants" meringue - I can not say anything, there is no "powdery" experience!

I bake in a gas oven at the minimum temperature (relay position - 1, t150) with the door ajar for an hour, leave it to cool in the oven ajar. The result + is the same - a magic rustle and instant disappearance))) never once did this meringue remain after the dessert table, even if the main table was too abundant!)))

This recipe is so primitive and cheap that it allows numerous experiments to be carried out painlessly !!! Nata, share your secrets when you get the perfect meringue!

I will try. These lenses are very much hooked with the "human" amount of sugar and their rustling. Now at least I won't throw out the squirrels))

[Doxy]

Doxy, Thanks for the clarification!

ask Danisa to shorten the topic name. It seems to me that it is precisely because of the too long name that many do not save messages here. Suddenly this will solve the problem. Here, too, 3-5 times it turns out to write something. These endless attempts are a little tiring.

[Nata]

Nata, Most likely, messages are not saved due to the Internet, but the topic name will shorten the I can if the author agrees.
how do you like the name simply "Meringue-foam Crystal wind"?

[Alyona]

as you name it just "Meringue-foam Crystal wind"

Alyona, let it be "Easy meringue based on the Crystals of the Wind from Hervé Tisz", I think that the problem is in the brackets and quotes - they give complex characters in the code ...

Now at least I won't throw out the squirrels))

Gee, and I have yolks in the eternal "attachment")))

girls, the title has been edited, maybe now everything will speed up

Let's try ...
Everything worked out!!! No longer swears either in response with a button in a message, or in editing his message.
Seems to have helped

[Arka]

HURRAH!!!!!! it worked for me too. That's where the dog was buried - in the name! Well, I just couldn't write here, even the Chief made a helpless gesture.Arka, give me a kiss. Hey, who should you send the yolks to now? I already have several. Incidentally, I also whipped to steady peaks. So that they don't try to escape from the cup. When turned over, they lay firmly in the cup. Okay, we'll hit less. Tomorrow I'll try to do it again.

The yolks are all the same to me. Well I love them with sincere love

Vera, baked for half an hour at 90 degrees in an electric oven - bezeshki dense, crispy, white. Turned off the oven, now it is cooling down with the door closed. Confused only by the fragility - some are removed well from the Teflon rug, and some crumble in the hands and the bottom remains on the rug. True, I replaced 1 spoon of sugar out of 3 with a spoonful of powdered stevia (equal to a spoonful of sugar). Could this affect or are they all so fragile? Or wait for it to cool down and not get nervous ahead of time?
My yeast dough has already risen, I need to transfer it to the form for the final proofing, so I still have about half an hour to cool the bezeshek in the oven.

The yolks are all the same to me. Well I love them with sincere love

We can, you need such a cow yourself (s), repent - where do you need so many yolks? I can't sleep.

Nuuuu all sorts of creams brulee, patisiers and so on. Yolks - my love since childhood I dream of fried eggs from some "pupils"