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

the second hour went. The extreme ones are ready and have acquired a creamy shade. I bake on Xerox paper, so I just take off the outer ones, and the middle continues to dry.

Husky, great report. Tell me please . and in the classic business the calculation of 1 protein is always 75 grams?
Vera's husband came to drink coffee with biscuits, put a whole plate. ate everything and says. and unless they were. Very delicate and airy just lovely. I want to bake again tomorrow, taking into account the current circumstances!

[Lily]

Lily, yes they are - "weightless"! For girls gentle, thin, losing weight, boys need something more brutal))) My boys got tired of them in a week - they ask for cupcakes)))

Elena, Your "crumbs" are ready! Delicate truth?

LudmilaHow pleasant it is to read your report - with a hands-on approach and experience! But the most pleasant thing for me is my personal experience, confirmed by you, a practitioner, which was based on laziness and coincidence !!! I hope that it will be useful to you in the future.
Thank you so much for your positive rating!
After your report, I can definitely say that I will not sacrifice structure for the sake of color - I will continue to make "ruddy wind crystals"))) Agree, the structure is amazing!

And here is my report. I've been baking for 4 hours already. I put it at 75 degrees for 2 hours. I think that it was necessary to set 100-120, and then translate to 75g. After 2 hours, I translated it to 100g. The meringue began to dry out. And then everything was like the Huska described - the syrup below, stretched inside, very fragile, did not separate from the paper. In the photo, the Husky is exactly like mine. After finishing drying, the stretchiness disappeared. And for some reason my color is white. They are pleasant to the taste, but very fragile. I agree that the recipe is a place to be, but only as an independent dish.

yes, the structure is amazing! put it in a deep plate - they are already ringing against each other! I don't know, or will it be possible to blind them two by two with jam, for example? one baking sheet has already been "tasted" ....

Voooot, STRUCTURE !!! Honestly, I thought that Tees had the same, but after looking closely at the photo, I realized that he had the same voids in the meringue as Husky!

And here is my report. I've been baking for 4 hours already. I put it at 75 degrees for 2 hours. I think that it was necessary to set 100-120, and then translate to 75g. After 2 hours, I translated it to 100g. The meringue began to dry out.

Natalia, I'm sorry! So our country oven is lying, an infection, and also called smeg ...

I think that my bezeshki turned out to be white due to the low temperature. Next time I'll try 120g.

Natalia, since you have them white, it means that for me not everything is lost! Next time I'll try to put 50º in the dacha, in my gas room I certainly won't see 75º ...

I repeat, I am very sorry that I misled you, and not only you, with the temperature - sorry! I'm going to fix the post with the recipe ..

if only the door is wide open

Aha, I wide open the door for her, and she will scald me with a blue flame at maximum! She's with a thermostat - obstinate!

Aha, I wide open the door for her, and she will scald me with a blue flame at maximum! She's with a thermostat - obstinate!

I missed something ... I thought there was a "Gorenie" gas oven - it keeps the temperature even with the door open .... mine is in any case so

I say so, she will try to give me 150 even with the oven open and, accordingly, work at full throttle!
And when slightly open, apparently, does not notice something - the flame is low, calm)))

[Lily]

Lily, I always have this ratio. For Seleznev, this ratio by weight is 1: 2.That is, 200 grams of sugar is used for 100 grams of protein.
Vera, but in the original, they are also not white. So what confuses you then? So they should be like that.
But with the voids I did not understand. I have emptiness in those where the amount of sugar is increased. Those that according to your recipe are all to one bezel with a homogeneous structure, crispy, rustling. I would even say ringing. But they are very fragile. Although I think that it is quite possible to glue them together in two. True, I already have nothing to glue. And I just tried it alone, it didn't even reach the others. Well, they are all at work and did not know about their existence.

[Vera]

VeraAnd I thought about something else. I didn’t manage to hold your bezeshki outdoors for long. I ate everything. But if you store them, then they will not draw moisture? They are so airy and tender.

[Lyudmila,]

Lyudmila, the last batch lay in an open bowl on the table for more than a day - no changes in the structure were noticed.

Vera, but in the original, they are also not white. So what confuses you then? So they should be like that.

In the photo of the "original" the recipe with espresso and nuts is a coffee blush ...

Yes, as if they were some ringing and very fragile - I was amazed at this structure. Prior to these meringues, only ganache was delightful with "hand-made" sweets.
How little I need for pleasure - chocolate with cream and eggs whipped with water and sugar)))

How little I need for pleasure - chocolate with cream and eggs whipped with water and sugar)))

Yes, we are !! Not whimsical !! We don't need much !! Sister!!

Now my husband and I were drinking tea with bezeshki. They melt right in the mouth. To my question "like". The answer is: is that all? What's so little? If he knew how much I cooked them

[Natalia]

and it's all? What's so little?

What a "not thin" husband))) Natalia, I now feel guilty about your mega bake at 4 o'clock ...

Ludmila,

Come on. What a fault. This is how I roll over the new oven: lol: It's still delicious!

Vera, how are you doing with the dish you were planning to make, impressed?

Lily, I haven't done it yet, but I'm getting ready)))

Natalia, the main thing is not to remember me dashingly!

Well, good luck Vera ...

As soon as I saw this recipe yesterday, I immediately ran to the kitchen. Here's what happened:

In fact, they are much whiter than in the photo. And they would be even whiter if I hadn't kept them in the oven for almost 2 hours for insurance. And they would probably have been more lush if I hadn't seen enough of the videos and thrashed them for a total of 8 minutes. Because I have a different mixer and at the maximum brought my proteins to solid peaks much faster. In general, I leave my "thank you" and stomp into the kitchen to work on my mistakes.
(and remember the recipe where only yolks are needed)

Elena, handsome! You did it in electric, right? At what temperature did you keep it?
And with a mixer - yes, with it you need an eye and an eye - everyone has their own temper!

From the yolks I make dough for noodles and chopped shortbread. I immediately roll the noodles and dry them, and the chopped dough lies in the freezer and waits for its time. And the yolks themselves can be frozen until Easter!

Vera, please write about chopped in more detail and what you bake from it.
And the second question. unless the yolks alone make a good noodle, I thought that proteins are definitely needed ...

[Vera]

Vera, gas oven. I kept it for a long time, because it seemed to me that they were not dry enough. Today I held it for a little over an hour (I just missed it) and left it to dry in the oven with the door ajar. And I whipped them less. I tried to catch the consistency in the video. It took about 3 minutes, no more, whipping proteins with water on the Turbo mode. As a result, the bezeshki did not blur at all (Yesterday's just a little "swam), but for some reason they turned yellower than yesterday's. And they are more airy, crisp and" rustling. " It looks like this second portion will "go away" even faster than the first.
Hurrah! My work on the errors was successful !!!!
Verochka, thanks again for introducing me to such an interesting recipe.
Z. Y. Oh, now I will make noodles and shortbread dough and much more. Because my husband generally loves meringue most of all, and such.

[Elena]

ElenaYou are terribly lucky with the oven if it makes such a light meringue !!! Honestly, when I bought a completely gas stove, I resigned myself to the fact that I would not see home meringues ... But molecular cuisine saved me)))

The husband just said: "Completely airy, only the tongue is sweet"

Exactly! In one French edition I read that molecular cuisine is a kitchen for fools who are happy to spend huge sums of money for air since, basically, modernist cuisine consists of foam and soufflé ... But we don't have our meringues in restaurants!

about chopped please in more detail and what you bake from it.
And the second question. unless the yolks alone make a good noodle, I thought that proteins are definitely needed ...

Lilya, the most delicious noodles, is just made with only yolks! Anyone can take the recipe my example, just add 2 yolks instead of one egg!
From sweet minced dough I make apple pie, and baskets with cottage cheese (jam, cream, cream), and just cookies, and from unsweetened you can make any pie with unsweetened filling. There are a lot of recipes on the Internet!

[Chopped dough from Doxy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=350842.0]

Faith inspired by your recipes today I'll make Crystal Wind Meringue and knead noodles.

I would be grateful if you write down what ratio you are doing in

chopped shortbread.

test.

Moderator's note:
Chopped dough from Doxy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=350842.0

[Vera,]

Vera,, the oven was not very lucky. ... I was lucky to find a way to deal with her shortcomings - "black bottom, white top". Now I just put a sheet of thick aluminum foil on the grate. She understands this method better than others.
And thanks for the dough recipes. This is relevant to me.

Elena, I hope you enjoy the dough!
Probably you need to adapt to any gas oven, but the worst evil for it, in my opinion, is black enameled baking trays! They give a black heat from below, because of this I cook everything on a wire rack in tins or on rugs (sheets) - no black crusts!
Even the meringues are dry on the wire rack!

Even the meringues are dry on the wire rack!

Similarly

Girls, do not believe me - it’s the second time I’m not working. I’ll post a photo later - now I’m leaving. I have such recipes - everyone works, but I don’t

Antonovka, I’ll cry right now ... As soon as I didn’t "screw up" with this recipe, it always worked out.

My husband is a terrible lover of baked eggs, but I don't. But for his beloved I tried to bake according to your recipe today. I really levied some lemon juice just to be sure. I baked one baking sheet in the microwave at 120 for 1 hour, and another incomplete baking sheet in the electric oven. They also turned red for me, I can't even determine the consistency - there is no air. I liked it, and not cloyingly sweet like regular meringues. And the husband generally clicks faster than seeds. She took the plate from him. It looks like I'll have to repeat it. Thanks for the weightless deliciousness!

To your health!

I can't even determine the consistency - it's not there, just air.

Yeah, one word - molecular!

Girls, and I bake for the second time and decided to try to dry the second batch in the Dachnik, otherwise the oven was needed. And nothing dries normally.
I really don't know whether to close the top cover or open it.
But that's okay. Today I took into account all the mistakes and the whites were whipped perfectly.
But the truth decided to squeeze out a cellophane bag, and not from a pastry bag, and it seemed to me that I was crushing bubbles in polyethylene ... maybe it just seemed. and so all is well.
I barely managed to take a picture, they just melt with something like cotton candy

In fancy restaurants for espums
They lose their annual income.
Goes beyond the usual spectrum
The taste of the molecular wind crystal.



Its godlike!!!!!
Vera! Thank you so much for the recipe!

Kubanochka, beautiful! To your health, to your health !!!
Your surname is not Mayakovskaya, by any chance? )))

Lilya, I didn't put them out of a pastry bag, I can't compare. But I also noticed that the meringue after settling some "crumpled" steel ... I'll try to put it out with a spoon next time, for comparison. But, in any case, the taste will remain the same!

I barely managed to take a picture, they just melt with something like cotton candy

Yes, they melt both literally and figuratively)))

Your surname is not Mayakovskaya, by any chance? )))

Nah. I'm Polenova ... I'm dabbling in colors more and more ...

But if you store them, then they will not draw moisture? They are so airy and tender.

Yesterday, late in the evening, I photographed my "crystals", I took pictures not in the kitchen, but in the room in which I washed the floor, batteries, etc. with a steam generator during the day, that is, the humidity in that room was high. What remained in the plate after the "photographing" I left in that room. In the morning I was in shock! The shape has been preserved, but the structure ... As well as not being in the oven ...
I made a new batch, laid it out with a spoon, maybe it seems to me, but it's even tastier
The grandson said that "bubbles are dancing on his tongue"

I made a new batch, laid it out with a spoon, maybe it seems to me, but it tastes even better. The grandson said that "bubbles are dancing on his tongue"

Ooooh, for kids meringues are probably the most harmless sweets, put another baking sheet with a spoon!)))

The shape has been preserved, but the structure ... As well as not being in the oven ...

Probably, really, due to high humidity, they became limp.

I also noticed yesterday that the structure of the meringue is changing indoors. I left it in the oven for the night (the next morning I found out that 2/3 of the "crystals" disappeared without a trace - my husband wanted something "sweet" at night). I put the remaining meringue on a plate in the kitchen. It seemed to me that after 4 hours they inside began to stretch a little. The husband who returned from fishing said that I had a quirk and quickly finished everything. But it turns out that it did not seem. Of course, at the speed with which they are eaten, the issue of storage is irrelevant, but if anything, I will close it hermetically.

Now, if wind crystals had turned out on stevia, they would have no price at all

Chu, but I thought that they became wet from condensation, I put them in a plate still warm. But there was no question of storage either.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Vera, congratulations on your victory!

I agree 200%.

Congratulations

Vera Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition !!!

Vera! and I join in all the congratulations!