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

And what a carbonara on some yolks! Mmmm

And what a carbonara on some yolks! Mmmm

Ale, garage! We have Wind Crystals here, what does your cholesterol yolks have to do with it?

Anna, be quiet! I found a place here where yolks can be collected

I did it, thanks to the author for the hard work and detailed instructions!

Girls probably all know that it is better not to use very fresh eggs for biscuits and meringues.
My proteins remained after ice cream (hurray, hurray, now I know where to attach a huge amount of proteins!). They were in the refrigerator for two days. Today I made meringues, baked for 1 hour in a gas oven. It was not without dancing with tambourines, because there is an idiotic thermostat in my oven: as soon as you open the door, the thermostat is triggered and automatically makes the fire stronger.
But all the same, the bezeshki came out wonderful. Thank you all for the important comments, I took everything into account.

hurray, hurray, now I know where to attach a huge amount of proteins!

By the way, they can be added there - in ice cream -, more precisely, in sorbets. Very soulful!

Sorry for the off-top

That's what I do. But now it's cold, our sorbets are bad.

[Vera]

Vera, prepared the "wind" - I liked it, and everyone did not understand what rustling means in the description of the recipe, now it became clear))) they rustle when they cool down after the oven, they are cool! in the photo they are not white, in fact they are absolutely white, and those that are yellow - with brilliant green, were pale green, and after the oven they became yellow! didn’t like it just got damp quickly, although it’s not humid at home .... keep on batteries And as I think it’s better to lay them out with a spoon, through the cornet / bag the foam is a little pressed down

So beautiful!

[Natashul!]

Natashul! And, I wrote above that you need a spoon!
====================================
Bezeshki - what a beauty! It turned out great!

Here again, twenty-five. Damp quickly. : crazy: Shozhtakoe !! You still have to try it with two tablespoons of water and beat it not cool, and the shtob squirrels slightly out of the cup. So?

I then brought my damp ones back to life in 20 minutes in the oven. Moreover, twice, because after a couple of hours they became soft again

where beautiful then) not even at all!
so I decided to try it out of the bag and with a spoon, in the process it is clear that only a spoon (green) is better .... also brought back a part to life)))) thanks Vera for the recipe!

Natalie, please!

didn’t like it just got damp quickly, although it’s not humid at home ....

Here again, twenty-five. Damp quickly. Shozhtako !!

I then brought my damp ones back to life in 20 minutes in the oven. Moreover, twice, because after a couple of hours they became soft again

But what is that! Your "boiled" meringues are killing me right away, I'll go do it myself, maybe the forces of the universe make them damp, damn it ...

Girls, I think that the problem is the humidity in the room. I made an excellent meringue, but the next day it softened. I had to dry it and store it in a box on the boiler. But I have the same problems with the usual one. But there are no problems with the cakes from Kievsky, for a week they lie dry

Ale, so if the cakes are dry, then it's not about the moisture.
I don't think we can guess with a little consistency here - who will interrupt, who will not finish ...

But what is that!

Vera, everyone will succeed in the end!
As our Old Man used to say, we will live badly, but not for long

I'm making a terrible picture and right now, probably, I'll say something stupid ... But maybe it makes sense, after baking, store the remaining meringues in the refrigerator?
Let me explain: I bake meringues randomly and depending on the amount of remaining proteins.
You yourself understand that there are quite a lot of bezeshek and devour it is not possible to eat everything at once.
I put the remaining meringues in a tight plastic bag and put them in the refrigerator for storage.
The refrigerator I have is no frost, which implies the creation of fairly dry air in its chamber.
I swear by my mother! Meringues are stored there for several days without any noticeable loss of quality.
Once, bezeshki lay in the refrigerator for over a week. And with a clear conscience, I used them in the preparation of the "Flight" cake.

[Elya]

But maybe it makes sense, after baking, to store the remaining meringues from eating in the refrigerator?

Irina, it always seemed to me that both caramel and meringue are damp in the refrigerator, no? For me, right, opening! And meringues, it seems to me, can be stored for a month without a refrigerator, or ... in a word - live and learn!

As our Old Man used to say, we will live badly, but not for long

Nata, we will all be there and those who feel good, and those who feel bad)))
But the dampness of the meringue is puzzling, why-why-why? The amount of ingredients and "whipping" - hardly, I do this meringue with my left and right foot, nothing softened, I remember only some softness when taken out, but then - then flint, real meringue, actual!

Maybe try adding sugar? Still, it seems to me that Elya the rights:

Girls, I think that the problem is still in the humidity in the room.

Now I put in a standard batch of 2 protein (C0), 3 tbsp. l of water, 3 tbsp. l sugar ... I'll put it in bowls and carry it around the apartment, I have a damp place - let's check its effect! The main thing is to warn pets not to gobble up at least until tomorrow))))

[Vera]

Vera, beautiful bezeshki! There are no words how good they are!

Yeah, I admire it myself - nozzle "leaf" like wilton # 115.

[Vera]

Vera, what a beauty!!!
And I just planted 2 baking sheets of bezeshek with an asterisk attachment, and somehow I did not think of taking another!

And I was absolutely not damp, even in a plastic container with a closed lid. But something else upsets me - their fragility. And I want to try first to replace 2 of 3 spoons with powdered stevia (I have already replaced 1), and then all 3. No one will have any ideas on this score?

Anna, they make wet meringue cream on a water bath, we have cakes and creams in our section he is... If you want to make meringues in this way, then you can do without baking, such a cream dries up itself after a while.

Anna, they make wet meringue cream on a water bath, we have cakes and creams in our section he is... If you want to make meringues in this way, then you can do without baking, such a cream dries up itself after a while.

Thanks for the link, but there are all sugar options. I have my own dietary problems.
Although no, there is an option with sorbitol, but it turned out not a meringue, but a type of marshmallow. And there are their own problems: in case of an overdose, it has a laxative effect. I want an acceptable option with stevia.

Anna, the point is that the protein is heated with sugar in a water bath. The protein will beat up in any case, whatever it is! But whether it will dry without sugar and baked in meringue - I doubt it. It seems to me that Tiss has already reduced the amount of sugar so much that with a further decrease (less than 1 tablespoon per protein), there will be more baked eggs than meringues.
Try to experiment, perhaps your personal experiences will give some new result!

Anna, the point is that the protein is heated with sugar in a water bath. The protein will beat up in any case, whatever it is! But whether it will dry out without sugar and bake it in meringue - I doubt it.It seems to me that Tiss has already reduced the amount of sugar so much that with a further decrease (less than 1 tablespoon per protein), there will be more baked eggs than meringues.
Try to experiment, perhaps your personal experiences will give some new result!

I’m saying that I have already replaced 1 tablespoon of sugar with 1 table. a spoonful of stevia (powder from Finca, which is added in the same quantities as sugar). I will try to replace it further. So ShP was interested in this.

Girls, you won't believe it! In all places (kitchen, bathroom, cold room, warm room) meringues are DRY! ALL the meringue rustles, even the one that she put in the bathroom ...
Looking forward to tomorrow!

The child took a bath, the meringue outside sticks a little, but when it breaks, it crumbles and rustles - no cottoniness!

[Anna1957]

Anna1957, in Fink there is a mixture of stevia and erythritol (the best sahzam, and the composition of the grains is close to sugar)
And there is also pure erythritol, but a sachet of 400 grams. costs 9 euros
With him, the meringue turned out perfect!

[Anna1957]

Anna1957, in Fink there is a mixture of stevia and erythritol (the best sahzam, and the composition of the grains is close to sugar)
And there is also pure erythritol, but a sachet of 400 grams. costs 9 euros
With him, the meringue turned out perfect!

Such a large glass jar with a green lid that says Stevia? I have just such. I can't read anything there except for "Stevia" It's just great! I just do not need pure erythritol, I need stevia. And what options are there with stevia?

Girls, you won't believe it! In all places (kitchen, bathroom, cold room, warm room) meringues are DRY! ALL the meringue rustles, even the one that she put in the bathroom ...
Looking forward to tomorrow!

Sounds like a challenge. Hey wet people, everyone to the embrasure running into the kitchen.

It turns out that it's really not about moisture, but NEDO-and-PERE of whipping. Who has what.

[Irina]

It turns out it's really not about humidity.

Irina, exactly! This morning the bathroom meringues were just as slightly sticky on the outside as they were last night, but quite crumbly when broken!
We must look further! You can try reducing the amount of water and adding sugar.

But, the proportions checked by regular cooking remain 2 (protein) +3 (water) +3 (sugar), an hour in a slightly open gas oven at a minimum, cooling in the oven turned off!

Good day! I made this meringue ... it's very, very, very tasty ... it really melts in your mouth ... amazing ... I probably overexposed it a little, because it turned out a little dark, but there was no taste of burnt sugar) ... I did not have time to take a picture in the cut) I will correct it next time ... And maybe the whites needed to be whipped a little longer ... there is a little liquid at the bottom ... I did meringue for the first time in my life ... I was very pleased. Marcy for the Doxy recipe.
By the way, I looked at her photo and remembered that my bezeshek had exactly the same structure)))

And one more moment, for some reason I decided that the paper should not be smeared ... I was stupid ... it was a little miss ...

[Katafey]

Katafey, to your health!
This recipe proves the elementary nature of meringues! But you really need to bake it on silicone or on good baking paper or cloth - the infection sticks))

[Katafey]

Katafey, to your health!
This recipe proves the elementary nature of meringues! But you really need to bake it on silicone or on good baking paper or cloth - the infection sticks))

On my Teflon mat, they flowed through it and stuck, and there were traces under them on the baking sheet. It is necessary to try on silicone. And the fragility makes me sad, especially when you start replacing sugar with powdered stevia. 1 spoon of replacement rolled, 3 - no. And 2 haven't tried it yet.

I have done this meringue countless times already, displaying the optimum temperature for my stove.
Now, I think, I have decided
2 hours 15 minutes 80˚ with convection, middle shelf.
I leave it to cool completely in the oven, the door is closed.

The meringues are almost perfectly white, completely dried and, indeed, "sonorous"!

[Katrin]

Katrin, don't tease with whiteness! I have already come to terms with the "caramel" meringues from the gas oven, but I use it for "artistic" purposes, that is, I boast about the "fluoro" meringues)))
Here's the latest piece!
Meringue + Swiss meringue + blueberry + mint = fantastic taste !!!
The "obsessed" guests swept these petit fours clean!

[Vera]

Vera, indescribable beauty
just a question at once! How did the cream and bezeshki live, not damp under the cream? how long were they standing before serving and where? meringues are only on the upper tier, and at the bottom there are peaks?

[NataliARH]

NataliARH, Thank you! I myself admire, I got here not only aesthetic pleasure, but also a very successful combination of tastes!))
Yes, there are cupcakes at the bottom, and meringues at the top. The surface is not damp, but only slightly "sticky" to a micron depth directly under the cream, while the inner structure and the open surface of the meringue remained unchanged. Dessert was made 10 hours before serving, stood at room temperature.

Vera, well, great! thanks for the idea and explanations, I will cook it on occasion!

Katrin, don't tease with whiteness! I have already come to terms with the "caramel" bezeshek from the gas oven

Yes, yes, I also did not get perfectly white meringues in my gas oven. The top usually came out in the color of ryazhenka, and the middle was white.
Here is an example of baking in a gas oven:



What an interesting cake idea you have! Is Swiss meringue just whipped egg whites with hot syrup?

... Swiss meringue is just whipped egg whites with hot syrup?

Katrin, Swiss meringue - butter cream based on protein syrup.

In my gas room, even the meringues are creamy, but the taste does not suffer from this))

I came across your recipe by accident, but I will cook today))

I baked gingerbread cookies on burnt sugar and left the protein, made crystals, how delicious they are !!!

A sprig of waffle iron, already at the post office, next week of testing! (I hope I got it safely)

[Lily]

Lily, I envy the electric oven and look forward to bread!))

[Doxy]

Doxy, this, yes, Verochka! For almost 30 years I lived with a gas stove, having arrived in another region, I bought one of the expensive ovens at that time and now I am glad that I didn’t shake it, it justifies itself, pyrolysis alone is worth it!

Good day everyone! Yesterday I made a meringue according to this recipe, dried at first at 100 degrees for 40 minutes, then reduced the temperature to 75 grams. Bezheshki stood in the oven for 2.5 hours. When I took it out, they were dry and crunchy, almost completely white, but inside they were completely white. But at the bottom at the bottom there were drops of caramel, sticky, there were very few of them. But in the morning the meringues became soft, sticky, viscous inside, stuck to the fingers and teeth, respectively. Only the bottom remained crunchy. In general, my complete frustration ... Tell me, what did I do wrong? maybe someone had the same trouble?

[fish]

fish, I have not only these meringues, any become soft overnight. I don’t know what’s the matter, I assume that the room is just humid. Although everything was fine before.

[fish]

fish, I often do this meringue, but I always plant small bezeshki, about like truffle candies, dries much faster, about 1.5 hours and I store them in a basket under a napkin, usually on the refrigerator, I have it wide and not very high, according to my According to observations, this is the driest place in my kitchen. The only problem is that they disappear very quickly.