Crochet
Quote: Loksa
if you don't like it later, give it to the ducks!

But no ... ducks ...

To whom then?
ang-kay
Brought a report. The proportions have changed, having shoveled the entire Internet. The first ones did not work either, they spread. The temperature was 130. But it was necessary to oven in a half-open oven. The second batch was made according to new proportions (160 broth, 200 sugar and a teaspoon of lemon juice at the end, vanilla) and a temperature of 100. Everything worked out.
The whole mistake, I also think so, is in the temperature.
Vegetarian meringue

Vegetarian meringue

Vegetarian meringue

Oksan, thanks for making me experiment.
Omela
Girls, corrected the first post. Once again I apologize for the involuntary mistake !!!

Angela, very beautiful bezeshki turned out !!!
Gala
Of course, such a meringue must be baked at a low temperature. I baked Pavlova at 100 grams.
Anna1957
Maybe try it in the dryer? In Travola.
Omela
Anna, yes you can try everything, but I don't have Travola.
Galina,
Anna1957
Quote: Omela
but I don't have Travola.
Disorder
Elena_Kamch
Fuh ... I re-read everything ... I'm not the only one ... an experimenter I'm making a second portion today. I will continue to win ...
Elena_Kamch
Omela, but you don't need to delete the recipe!
You're doing it! Look how many people were encouraged to experiment with useful bezeshki!
And much, nevertheless, depends on our broths, sugar, ovens and pens, which is already there
I thought that my broth was weak yesterday. Not so dark in color. I didn't whip up to the peaks ... Although I whipped it for a long time.
Elena_Kamch
ang-kay, Angela, I'm just super from the pictures!
The photo session lasted longer than preparation go?
ang-kay
Elena, somehow quickly went. Minutes 10. Thank you.
Elena_Kamch
Quote: ang-kay
something went fast
Probably already have a vision

Angela, and you, it turns out, took more sugar by weight than broth?
ang-kay
Yeah. I found several recipes on the Internet and everywhere there is such a proportion. You need to try with less.
Elena_Kamch
Yesterday I had less decoction of sugar and did not whip at all Today I cool the new decoction. Maybe try 1: 1
Omela
Elena, deleted in order to recheck everything. Now I'm sure that everything works out!

shl. by the way, my husband said that it is tastier to eat whipped mass than meringue.
ang-kay
Quote: Omela
shl. by the way, my husband said that it is tastier to eat whipped mass than meringue.
Solidarity. I really liked the whipped mass.
Omela
Angela, so my husband says, why are you agonizing, worried - it will not fall off, eat with spoons and enjoy.
ang-kay
I also have lemon juice. It tastes like whipped proteins and vanilla gives its own.
Quote: Omela
worry - will not fall off, eat with spoons and enjoy.
So if I ate right away, otherwise in the oven it all turns into slurry, which you stupidly pour out and mustache.
Loksa
Well, that's good, what happens, otherwise I was worried about deleting the recipe. I have a little bit of decoction left ... the smiley with the plan
Elena_Kamch
Quote: Omela
eat with spoons and enjoy
How interesting! Need to try! Maybe while the cream can be used ...
ang-kay
Quote: Elena_Kamch
Maybe while the cream can be used ...
I don’t think so.
Omela
Why not??? The mass keeps its shape, I still have it in the bowl since yesterday, it has not fallen into disrepair.
Omela
Quote: Loksa
Well, that's good, what happens
Yes, Oksan, it turns out. Today is another successful experience.
ang-kay
Quote: Omela
The mass keeps its shape, I still have it in the bowl since yesterday, it has not fallen into disrepair.
After a few hours, my liquid began to separate.
Anna1957
And add some gelatin? Buit soufflé.
Loksa
ang-kay, you can beat more, it is perfectly restored. And add jelly for the cake, as a layer-soufflé would be nice.
ang-kay
You can, of course, with gelatin. But this is no longer a cream, but a layer, as you rightly said. And it was about the cream.
Gouache
Ksyusha, thank you so much for the recipe!

Vegetarian meringue

I added a packet of vanilla sugar. Summa mass can be simply eaten with a spoon, it is so tasty and airy.) I wonder if it is possible to make marshmallow with agar from this mass?
Loksa
Natasha, beautiful!
Gouache
Oksana, thanks!)
ang-kay
Quote: Gouache
I wonder if it is possible to make marshmallow with agar from this mass?
I thought about it too.
Gouache
Angela, have any ideas? I just have never worked with agar yet. And I love meringues. The post could be pampered.
ang-kay
Natasha, yes, do everything as usual. Soak agar and boil with sugar, as here ... Just take the broth instead of apple puree. In any case, it seems to me so. This recipe has been used to make marshmallows many times. Always great.
Gouache
Angel, what do you think proportions? How much beaten chickpea mass, how much water with agar? ...
ang-kay
According to the recipe 250 apple puree. I think that the same amount of broth is needed. Repeat completely. I only take less sugar for marshmallows.
Gouache
Thank you Angela! I'll try!
ang-kay
Maybe I will try
Omela
Quote: Loksa
you can beat more, it recovers perfectly.
Yes, I baked waffles yesterday, so I beat the mass again. which stood in the refrigerator for a day. Everything was also perfectly whipped. And the fact that the mass exfoliates, so it was with proteins in my time ... they stand up and the liquid begins to separate.

Gouache, Natasha, you did it very nicely! Thank you for not being afraid to try!
Deva
The second part of the broth waited in its hour.
Already in the oven for 30 minutes
Vegetarian meringue
I think everything will be fine. And the mass itself turned out to be delicious, I really added lemon juice. Mistletoe another thanks
Here's another way to make bezeshki more dietary. But less sugar, as I understand it, not .. son.
Anna1957
Interestingly, nothing else has been invented in the world to fix the foam, except sugar? You can sweeten it with stevioside, but how can you preserve the structure? Question questions
Loksa
Here is a 5 series of marlezon. 5 because only 120 grams of broth, whipped into a foam, fits into my oven. What can I say, it was a matter of temperature and convection is very necessary. After an hour in the oven, my meringues were still soft, I still held them, but I didn't have to. Just turn off the oven and leave to cool, then they dry out.
And most importantly, these did not grow in the oven. Vegetarian meringue
Anna1957
Everything is very beautiful and appetizing for everyone. Although I never liked meringue precisely because of its sugary taste, and now, on a diet - and even more so I won't eat it Now, if they had figured out how to fix this froth without sugar ...
Natusichka
Angela, at 100 degrees are you ashes with a closed oven?
ang-kay
Yes. With closed and without convection.
Loksa
Angela, how much did you dry, and did you shoot right away?
I whipped the hot broth, you could still beat it. From 200 ml of broth, a liter of foam was obtained. I added sugar to the peaks, although I wanted to put it in the hot broth right away. I was afraid to take a chance, another time (this is me for myself) the color is a little creamy, lighter than in the photo!
ang-kay
Yes, I held it for more than two hours. I didn't shoot right away, but literally after 3-4 minutes. Already flew. You did try to beat me hot! But it’s right that I didn’t put sugar in the hot.
Loksa
I took it out of the refrigerator and put it in the micron, it froth and as soon as the foam began to grow, I took it out and began to beat, it was whipped normally at medium speed. I didn't watch the time, but faster than 10 minutes. For some reason it seems to me that you do not need to whip too quickly? Maybe I'm wrong. The experiment was successful. I added a third of a teaspoon of lemon.
ang-kay
I whipped for 20 minutes at high speed. I have vanilla and lemon juice.
Omela
Loksa, Hurrah!!! At last!!! Glad. what finally happened!

Deva, Elena. I'm waiting for the end of the process!
Loksa
Omela, Hooray, it worked!!! I'm happy and I'm sick the current did not bake bread, tomorrow.

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