Meringue

[Husky]

Husky, there is humidity at home ...

To prepare meringues, you need to take the ratio of protein: sugar - 1: 2. For 100g of proteins, 200g of sugar. Otherwise, it's a protein omelet. And if it is also humid at home, then of course it becomes soft even faster. And further. For meringues, it is better to use sugar rather than sugar. powder.
Read the first post on this topic. And go over the table of contents. There are links to questions of interest to you.

[Husky]

Husky, Thank you

Please tell me how you can color the meringue. I've tried dry, helium, and paste dye. The result is the same - they crack along and across, and with a mesh. I used to bake in a gas oven - I thought the temperature was high. I tried today in electro at 80 and 90 with a convention - they also cracked.
And they are baked with dyes for a very long time. In electro today I dried for 5 hours.
Maybe you can't paint them at all?

[Olga_Z]

Olga_Z, Olya, no meringue can be tinted for sure. I did it several times. Everything works out great. I always tint with Russian gel dye. Never meringue cracked from this. I can't even guess why you do it this way. And your usual white meringue does not crack? Usually cracks appear on the meringue when dried if the temperature is high. Drying time for both ordinary meringue and tinted ones is the same. What is your gel dye? Maybe it contains ingredients that are not suitable for protein?

Girls, good afternoon, I'm new, not at the chalk, I need help, urgently! I want to cook a cake and put the meringue inside, I need to bake the meringues in heaps or in some even layer, and is such a layer suitable for the lower tier? Thanks in advance!

[Husky]

Husky, Lyudmila, thanks for the answer. White ones don't crack. Painted by AmeriColor, Sugarflair, Ukrasa. And they crack with everyone. When should you add them? At the beginning or at the end?

[Albinchik]

Albinchik, you can bake a whole cake of the desired size. I don’t know about the layer in the lower one, I haven’t tried it.

[I make meringues, and sugar in proteins does not completely dissolve.]

Girls, urgent advice is needed. I make meringues, and sugar in proteins does not completely dissolve. I've been beating it in Kesh for 25 minutes. What can be done? AND how critical is it if it never dissolves? It never happened before, but I bought new sugar and now ...

ANSWER

yes, everything will be fine, it doesn't dissolve for me either, everything is ok in the finished meringue

Clearly, I will then drop it already.

Sl @ wall @, I have already written in the meringue topic that I never beat until the sugar is completely dissolved. And nothing works out. Beat after adding sugar for no more than 1 minute, maybe 2 minutes at most.

put the meringue inside, you need to bake the meringue in heaps or in some even layer, and is such a layer suitable for the lower tier?

Can be baked with one cake or with separate bezeshki. I prefer to bake with one cake. It will take longer than small meringues.
I use meringues in the lower tiers. Nothing will happen to him if you use a system of a substrate - tubes.

When should you add them? At the beginning or at the end?

Olya, I add them to raw proteins when whipping them. Although there were cases when I added it to the already beaten mass with sugar. Nothing stratified. May depend on dyes. From their composition?

[Husky]

Husky, Lyudmila, thanks for the advice. I will try

girls, put in three rows in an electric Bosch stove, with convection. do you think they will dry out?

[olesia32]

olesia32must dry
Tell me, how much was dried and at what temperature?

girls, cute, I'm new here. tell me why the sugar syrup starts to flow from the inside in the meringue? I bake at 80 degrees without convection.meringue from Swiss meringue, no grains of sugar, everything dissolves, not even sugar, but powder, I do it on powder. part of the protein is 2 parts of powdered sugar. I bake for about an hour, depending on the size, turn off the oven and leave it to cool inside
small droplets are formed. This is how everything is baked, the meringue remains snow-white, but these droplets do not give me rest
help, tell me

I won't say anything for Swiss meringue, I don't make meringue out of it. Why not try to dry meringue from raw protein?
Now, if you make from crude protein, then caramel indicates a high temperature. The sugar melts and caramelises. But in Swiss I can't say. I can only assume that the protein with the powdered sugar is not whipped up enough, and at such a low temperature it did not have time to set and stratified.

Thanks Huska, I'll try it on raw meringue squirrel. what proportions do you make? and the time-temperature is optimal? I will be grateful for the answers !!!

[belka-letyaga]

belka-letyaga, for meringue, the ratio of protein to sugar is 1: 2. That is, 200 g of sugar is taken for 100 g of protein. If there are no weights, then for 1 protein 3 tbsp. tablespoons of sugar. Drying temperature 100⁰... But everything is very individual for each plate. My meringue dries at 120⁰ on a new stove. She baked on the old one at 100 ⁰

She baked on the old one at 0

How much, how much?

[degteva]

degteva, corrected !! At 100⁰ baked on an old stove.

[belka-letyaga]

belka-letyaga, for meringue, the ratio of protein to sugar is 1: 2. That is, 200 g of sugar is taken for 100 g of protein. If there are no weights, then for 1 protein 3 tbsp. tablespoons of sugar. Drying temperature 100⁰... But everything is very individual for each plate. My meringue dries at 120⁰ on a new stove. She baked on the old one at 100 ⁰

Lyudmila, I don’t know how quickly you will see my message, the meringue is already in the oven, the layer for the cake, should the door near the oven be slightly opened or is it not necessary for the cake?

I answered in a biscuit, but now I will transfer my post to this topic.

[I don't know what to do, attempt 2 failed again, only product translation 🔗]

I don't know what to do, attempt 2 failed again, only product translation 🔗

[I don't know what to do, attempt 2 failed again, only product translation]

I don't know what to do, attempt 2 failed again, only product translation

It turned out meringue and meringue mushrooms

light, and how to understand your statement? "It didn't work, only the translation of the products. Hooray meringue worked."

light, and how to understand your statement? "It didn't work, only the translation of the products. Hooray meringue worked."

Lyudmila, I pressed the wrong direction again, at first nothing worked, then I adjusted the oven and everything worked out on the middle shelf

Girls, help! Has anyone whipped the whites with sugar for a meringue blender (there is a disc nozzle)? Translated two portions of food: (From electrical appliances only MixSy.
First, everything is whipped and does not fall out of the bowl, and after the second spoonful of sugar, the mass floats and, no matter how much you beat, it does not thicken - it flows and that's it! What to do? Beat the initial stage with a blender, until sugar, and then with handles with a whisk? And then you can replace the sugar with powdered? Or add sugar immediately, without whipping the proteins to such a strength?

I have never been able to whip a disc on a meringue, however, in another cool device, I passed it ...

Yesterday I made meringues from the remaining 5 proteins. Whipped in Kesh, it's just a fairy tale !!!!
🔗

[Natusichka]

Natusichkawhat a yummy

Natusichka, what a yummy

Zhenya, thank you!

brought my thanks!
that's what happened, planted with different nozzles. inside dry, gas oven, tormented with setting the temperature

What bezeshki !!!!!!! Bravo!!!!

Girls, can I come to you with my question? It's not the first time I've baked meringues and everything always worked out well. And then the daughter asked to bake colored ones to decorate the cakes. Here they are in my oven and I see that many of them are cracked. Why could this be? From the dye? I would be grateful for the answer, advice.

And what was the dye? Was it diluted with water?

Natusichka, thanks for responding. The dye was not diluted, it was a gel CHEFMASTER (my daughter paints mastic with it, etc.)etc.). But now I already suspect that this is because I immediately put it in an oven preheated to 120 degrees, they cracked painfully quickly (((. In general, in the end: well, almost everything cracked, dried well, tasted very pleasant, but denser than usual. It's a pity I don't know how to attach a photo, maybe their appearance would suggest something. Eh, they won't even take me as an apprentice to the pastry chef (((Today I should bake again, but I'm nervous, suddenly it won't work again ... Help. ..

Well, of course, 120 would be too much for it ...
Everything will work out, don't be afraid! Do it boldly!

Thank you for your support))) And I used to bake 100 before that, what made me wedge? Well, nothing, I will try ...

We are waiting for the report !!!

In the third oven (the current one) I have a program. Now I bake on convection at 120 * for two hours, no less. I bake in the upper position of the oven.
And every time after purchasing a new oven, I adjusted to each of them. My meringue both burned and bubbled with caramel, and cracked at first. Slowly I got used to them and looked for the right position and baking program, in which the meringue turned out.

Lyudmila, I ask you a question!
I fired up to learn how to bake Bizet cakes for the Flight cake.
Baked yesterday at 100 degrees on program 3 d. I don't know, maybe I'm wrong, but is this program Convection or not?
The cake turned out with a small toffee and seemed to fail when I took it out 2 hours later ...
Whether it is necessary to bake by turning on the top and bottom heat ...... I don’t understand on which program to bake?
I would be grateful for a hint!

[3 d]

Baked yesterday at 100 degrees on the program 3 d... I don't know, maybe I'm wrong, but is this the Convection program or not?

Lilya, I don't know such a program.
Is there a top or a back in your photo? I cannot understand. It is possible that your oven is 2 hours long, as it looks burnt inside you. That is, the sugar has already begun to caramelize.
You have highlighted my quote correctly and you can see that I adjusted myself to each oven. Previously, others baked at 100⁰, and less time. And she always changed the shelves, in one she baked at the top, in the other at the lower level. And I used to have ovens without convection. Therefore ... you can choose your own baking mode only by trial.
Does your oven accurately show the temperature? Maybe there are more than 100⁰, toffee and syrup are obtained at high temperatures. Sugar melts instead of drying. And further. What proportion did you do?

Irina made Polet cake according to Chadeyka's recipe.
3 d son said yesterday that this is convection mode.
This is the bottom, because I turned it over and it fell slightly.
Bizet with peanuts.
Yes, everything seems to be the same temperature. Check today

And in what mode is the oven? Maybe the top is the bottom heat?

[Husky]

Husky, Lyudochka, please tell me the best way to paint the meringue, what paint? Having changed the dry dye, I diluted it a little with water and added a little bit, still the wrong compote is already, the relief has swam

[Lily]

Lily, I looked at Chadeyka's recipe. There is not enough flour in her recipe. At least in my tutorial, the recipe includes flour in the cake flight. I can only suggest trying baking on a different setting again. Since meringue with nuts, then perhaps they play some kind of role. Although I dry well with nuts.

Raisa, now I don’t remember exactly, but it seems to me I was conducting an experiment. I just poured dry paint into the whites and whipped. No flour added. This should be seen in the topic. But usually I paint meringues with regular Russian-made gel dyes. Meringue water is not advisable.

Having changed the dry dye, I diluted it a little with water and added a little bit, still the wrong compote is already, the relief has swam

if there are only dry paints, they can be diluted literally in a drop of protein, then they paint well and do not plant meringues ... the most interesting thing that the man taught!

[Husky]

Husky, Irina, as in your recipe, please write.
I liked the cake very much now I want to bring to mind the baking of the cakes.

I cooked today.I was very afraid that it would not work. I cooked for 1 hour with convection. No words are tasty.

I'll try this recipe too)

Girls, SOS, please urgently! Can the not dried protein cake be returned to the oven when it has already cooled down? I don't know how to save him (((

[Strakosha]

Strakosha, unfortunately I have no answer to your question. I have never done this. What does not dry mean? It so happens that when it is still warm, it can be viscous inside. But when it cools down, then inside it becomes tough. Is it wrong with you? If not and it has completely cooled down, but it remains soft, then I don't know if it can be put into the oven again and whether there will be any result. I didn't have that.

Husky, the cake is cold, but still soft inside. I dried it at 120 degrees for 2 hours, then kept it in the oven for an hour, and still ... Outwardly, everything was in order, the test meringues dried up nearby, and turned the cake over and saw that it was not completely dried. Now the second one dries up, I want to return the first one to the oven, but I'm afraid not to make it worse ...