Zhivchik
Quote: Margit

And I look at photos, many have cream ...

These are the wrong bezels.

Quote: Margit

In the topic about mixers I put up a photo, in a plate there are modest remnants of this meringue.

Nothing ... and she still zhaueetsA? Where are my falling mice?
fomca
Quote: Tortyzhka

The color of the finished meringue is strongly influenced by the amount of lemons put - the more it is. the more intense the pink color of the finished meringue. Without the lemon, even the finished meringue (if not burnt) will be pure white. So we don't focus on color. We act "by a scientific poke method" - gently bake your finger, dry-Gotovchenko! Many people like the toffee inside, but in general it is considered a marriage. In addition, if such a viscous cake is put into a cake, then when cutting, the knife will stick and pull "all the guts out"

Margit , yesterday I read your doubts and remembered the words of Tortyzhka, reading the whole topic for a long time, for some reason I remember it. Today I am quoting.

Freesia , I use this ratio. I don't know how true it is, but there have been no punctures yet. I read it in the book "We are waiting for guests. Recipes for cooking holiday dishes" ed. Yu. V. Bezlepkina. So, in the comparative table of mass and volume, it is said that a glass of 250 cm3 of egg white contains 250 g, respectively, the density of the protein is equal to 1 g / cm3, i.e. the mass is equal to its volume.
Vanya28
Quote: fomca

....
that in a glass with a volume of 250 cm3 of cubic egg white contains 250 g, respectively, the protein density is equal to 1 g / cm3, i.e. is the mass equal to its volume?

Of course, it's practically water.
fomca
Yes, there are, as it were, two liquids of different density: one is dense, the second is more liquid than water - in the end, after mixing, it turns out that the density of the protein is equal to the density of water.
Luchanochka
girls, help me, I want a cake for my daughter's birthday a biscuit with fruit and meringues, can you do this or not? what should be the order when assembling? or either fruit or meringue?
Anko
Luchanochka
And if you split them into 2 layers? For example, in the lower meringue, and in the upper meringue ...
Antonovka
Luchanochka,
I'm here according to the records Cakes joked and found this:
I tell you the composition of the custom-made cake, which is most often ordered:
meringue, biscuit, finely chopped kiwi, bananas, canned peaches and pineapples, natural whipped cream 35% "Petmol" with condensed milk and custard protein, impregnation-sugar syrup. flavored with essence "Cognac"
The biscuit is cut lengthwise. The bottom layer is lightly (very lightly, because it will collect all the moisture that will leave the butter cream and drain from the fruit) soak in syrup, grease with butter cream. thickly add fruit. Cover the meringue cake. grease with butter and again thickly add fruit. we finish the assembly with a biscuit cake. we soak it well. We squeeze the finished cake from all sides, "shape" it, put it in the cold for a couple of hours, preferably even overnight. In the morning, decorate with custard protein cream.
Husky
Luchanochka, the main thing is to arrange the fruits so that they do not come into contact with the meringue. Separate them with a layer of cream. The meringue itself can be smeared with melted chocolate to make it less wet.
BUT over time, the meringue will still be saturated with moisture. Even without fruit, the meringue disappears into the cake on the third day.
Luchanochka
girls, thank you all, if I understood correctly, you can do this:
1.sponge cake
2.impregnation
3 cream (I want to try charlotte)
4.fruits
5. meringue? or cream again?
6. on top of the meringue again cream?
7.fruits
8 biscuit
9 impregnation
Will not stand for a long time on Saturday evening I will, and on Sunday
help with the middle, plizzzzzzz !!!!!
Husky, and if the meringue is chocolate, then cream too? or just a cake?
Husky
LuchanochkaI would do so
biscuit
impregnation (slightly)
cream
fruits
cream
meringue
cream
fruits
cream
biscuit
impregnation
If you smear the meringue with chocolate, then all the same, cream on top, and then a biscuit.
The cream must be present between all the cakes, as it is here "glue" due to which everything sticks together.
Luchanochka
husky, thanks, that's how I'll try to do it, next week I'll unsubscribe how it happened
Luchanochka
hostesses, the question is still ripe. and if you put a cake with a layer of meringue in the freezer, what will happen?
Husky
Luchanochka, I have meringues in my cake. So I always keep cakes for myself in the freezer for several days, since I have to do it in advance due to lack of time. Saved with a bang. Just before you eat the cake, take it out of the freezer in advance and put it in the refrigerator so that it gradually moves away from freezing. I usually take it out at night, and at lunchtime or in the evening we eat cake.
Luchanochka
Hasochka, excuse the stupid question, I just never did that, but what to hide the finished cake in?
Natusichka
Girls, I want to make meringues from the proteins remaining after Easter, but I don't remember the exact number (I collected and collected them). Tell me what proportion to take of protein-sugar by weight
Husky
Proteins are taken in a ratio of 1: 2 to sugar.
Husky
Nah. The finished cake in the freezer is worth nothing. Collected and naked. But I pack biscuits well in bags. They are not covered with cream, so they freeze.
Luchanochka
thanks, and I'll shove naked
Husky
Good luck !!
Natusichka
Girls! How much biscuit and meringue can be stored in the freezer?
Natusichka
Quote: husky

Proteins are taken in a ratio of 1: 2 to sugar.

Thank you! Yesterday I baked a whole bunch of bezeshek, I will make cakes tomorrow. I usually buy meringues in the "Cakes" store, but yesterday I baked it, my husband tried it, said he was delighted !!!!
And baked in 2 visits. First, I beat it from 6 proteins, put some on a baking sheet in a gas oven, some in a microwave on the "Hot air" mode, baked in 1-1.5 hours. Then I also found proteins in the refrigerator (I stumbled and forgot myself) and also made the same batch, but from 3 proteins ... I can't understand how it could happen that the same amount of meringue was obtained from 6 proteins, but then - the same number - out of 3? !!!!!
Husky
Simply fantastic !! Did you get the same amount by weight?
It is possible that once after beating the mass was denser, and another time looser. Hence the following result.
Natusichka
Quote: husky

Simply fantastic !! Did you get the same amount by weight?
It is possible that once after beating the mass was denser, and another time looser. Hence the following result.
And so it was. Beginning to beat the first time (6 proteins) at a low speed, gradually increase it, then gradually add sugar and beat for 15 minutes more. The mass was not very thick (it even seemed to flow from the spoon into the bag), but it settled very nicely and shaped drying is not lost. Dried very quickly (about 1 hour), there was no damp inside. And the second time, she began to beat immediately at high speed (3 proteins), also gradually added sugar, beat for a short time. The mass turned out to be very thick, standing! But the volume turned out to be the same as the first time when I whipped 6 proteins ()! They also deposited beautifully, but baked for a long time - 2-2.5 hours, remained damp inside for a long time, the color of those that were baked in the second batch in a gas oven turned out to be slightly creamy, although the temperature was the same and the matchbox was inserted into the door (like and in the first batch). I don’t know how to explain this ... Only a few specimens had droplets of undissolved sugar (about 5 of all bezeshek). Everyone's taste is awesome
I can't say anything by weight, I didn't weigh it.
Turtle
cooked meringue. Here's what happened. For some reason it cracked a little. The question is why ???

And yet, apparently, when I added sugar, the proteins became watery ... What did I do wrong ???

Anko
Quote: Turtle

cooked meringue. Here's what happened.For some reason it cracked a little. The question is why ???

And yet, apparently, when I added sugar, the proteins became watery ... What did I do wrong ???
cracked - possibly dry
watery - you added all the sugar at once ???
Turtle
Quote: Anko

cracked - possibly dry
watery - you added all the sugar at once ???

Overdried into account - I'm not sure. I tried 1 piece every 15 minutes so as not to miss the moment. And when there was nothing soft and pulling inside, I pulled it out. Maybe I should have waited until the oven cools down ???

And I didn't add sugar right away, but on a spoon. As it is written ... Well, maybe it's because I whipped it with a whisk? my mixer broke down today: (((I'll have to buy a new one ...
Anko
Quote: Turtle

Overdried into account - I'm not sure. I tried 1 piece every 15 minutes so as not to miss the moment. And when there was nothing soft and pulling inside, I pulled it out. Maybe I should have waited until the oven cools down ???

And I didn't add sugar right away, but on a spoon. As it is written ... Well, maybe it's because I whipped it with a whisk? my mixer broke down today: (((I'll have to buy a new one ...
I can't say anything about the whisk - I've never tried it
wait for more experienced craftsmen
Freesia
I cooked for the first time, now I will. The last spoonful of sugar could not dissolve, apparently my mixer is not doing it
Meringue
Turtle
I cooked it for the first time, whipped it by hand ... but I don't have any baits yet ... so the simple ones turned out :)
Meringue

Heck! I can't insert pictures!
Anko
Freesia
Just handsome !!!!!

Turtle
Unfortunately, you didn't insert the photo
(There's a third window from the left in the second row - insert an image)
Antonovka
Photo from Turtle

Meringue

Delicious!
Anko
Quote: Antonovka

Photo from Turtle

Meringue

Delicious!

Mdaaaa, yesterday, apparently with cakes, I got tired - my head didn't cook at all. I didn't even bother to click on the link

Antonovka
Well done !!!
Maxal
Hello! Can I come to you too? I'm trying to make a meringue. Dried for a long time, 4 hours, it turned out creamy, though with caramel, but dry. And the next day it began to get wet and sticky. Is it from moisture?
Maxal
Oh, I already saw a similar question, well, the answer. sorry, missed earlier
Vichka1
Quote: husky

Since I got a convection cooker, I always bake with it. The meringue is baked well. But faster, I would not say. I bake for two hours anyway. But probably the stove is different. Try it.
girls, tell me please, is it possible to make 2 squirrels and how to calculate? I will wait for an answer
Husky
Vichka, I have 3 tbsp for one protein. tablespoons of sugar. Or 75g of sugar per protein.
If I'm not mistaken, then, in my opinion, Seleznev somewhere in the video for making meringues said that you need to take the ratio 1: 2. That is, for 100 g of protein, 200 g of sugar. I have more prescriptions. But you choose. Try this and that. You have your own stove and that also means a lot.
Vichka1
Quote: B. T. I.

The meringue was not watery, but rather dry! And everything worked out great before, but here Spire!It was no use to smear it with cream, because it was also tasteless !!! In general, an embarrassment !!!
Just burnt sugar !!!
girls, I bake meringue for almost 3 hours in gas. oven at a temperature of 100 C and now I don't know if it's ready or not. How to check, please tell me, I will wait very much
Moskvichk @
;) Well, eat it!
Husky
Vichkawhat's with the meringue? Happened?
Vichka1
Girls, what can I answer you about the meringue, THIS IS SUCH TASTY this is my first meringue, but definitely not the last. I would never have thought that it is so easy to make, now I want to look for a recipe with nuts. Huska, thanks for being able to answer all my questions. This is for you
Vichka1
Moreover, yesterday I still made a biscuit, and another cream charlotte, and also a cream brulee. Today we will try all this, but of course I tried my best
alenaroma
Quote: Hairpin

I exhibit my daughter's creation, because I really liked it !!!
1. Gel paints from InterBaker made an indelible impression on her (well, this is after using Easter ones);
2.When I was at Interpekar, I asked the saleswomen if they were really gel. The saleswoman (and the staff are very welcoming) said that a girl came that week and complained that the gel dyes were so runny that they ruined all the dough for her. They opened a tube of each paint, and they seem to be all the same ...
3. Closed sprocket nozzle;
4. Caramel comes out due to the quality / type of sugar. I in Platypus ordered the same sand for several months. And then they brought another sand (cheaper) and caramel (brown bubbles on the meringue) came out. And since we have made meringues several dozen times already, this is definitely sugar !!! More precisely, granulated sugar !!!

And what is this closed asterisk? How to make them so plump?
Sandy
Quote: alenaroma

And what is this closed asterisk?
Meringue
alenaroma
Quote: Sandy

Meringue

THANK YOU!!!!
Sandy
Here are my bezeshki, baked for 2 hours at 70 degrees

Meringue
Creamy
Quote: Sandy

Here are my bezeshki, baked for 2 hours at 70 degrees

Meringue

Oh, how pretty! ... And not tanned. Class! Well done! +1
Sandy
Thank you so much
Only when I put it off, the bag broke and it turned out not very neat
Sandy
Girls, tell me, if you take a shortbread cookie on it, put a little thick jam and put meringue on top, will it not melt from the jam?
Creamy
Probably breaking up. For the sake of experience, you can put one bezeshka on any, even store-bought cookies, smeared with your jam on top. You will find out right away. And I would not risk a whole lot of meringues
Ksisha
Thanksgiving cake for the meringue recipe. I have not been able to do this yet. But I don't have time to take a picture for reporting, they eat it still warm from the oven

Can you please tell me I have 270g of proteins left, how long can they be stored and how to make the proportion for sugar and citric acid?

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