Meringue in the Kenwood Kitchen Machine 086/096

Category: Confectionery
Meringue in the Kenwood Kitchen Machine 086/096

Ingredients

Egg whites C1 3 pcs
Sugar 200 g

Cooking method

  • Meringue, meringue (fr. baiser - a kiss, fr. meringue - meringue) - a French dessert made from whipped with sugar and baked egg whites.
  • There are three main types of meringue - French, Italian and Swiss.
  • - French meringue is prepared very simply - it is essentially whites, whipped with sugar.
  • - Italian meringue requires a little bit of skill, as for it you need to prepare sugar syrup of the correct consistency (118 * C) and add it to whipping proteins. Protein heat treatment - more than 72 * C.
  • - For Swiss meringue - whites with sugar are whipped in a steam bath.
  • All small pictures are enlarged by clicking.
  • Meringue in the Kenwood Kitchen Machine 086/096
  • You can use another amount of products you need. It is important to maintain the correct ratio - protein: sugar - 1: 2. For 100 g of proteins (~ 3 pcs) - 200 g of sugar (~ 9 tbsp. L.). For 1 protein - ~ 3 tbsp. l. Sahara. It is preferable to use a kitchen scale.
  • 1 egg C1 - ~ 54 g.
  • 1 protein C1 - ~ 34 g
  • I used 4 proteins, and therefore 275 g of sugar.
  • Meringue in the Kenwood Kitchen Machine 086/096
  • - Carefully separate the whites from the yolks. Remove the flagella.
  • - Proteins should be at room temperature 22-25 * C. The structure of a warm protein is more elastic, therefore, it absorbs much more air and becomes fluffier.
  • Whisk - be sure in an open bowl so that there is air access.
  • / Cold protein whips faster. But this is his minus, not a plus - he does not have time to absorb enough air! Cold protein products are denser and less likely to rise during baking. /
  • - Beat the whites - until soft peaks are formed (WITHOUT SUGAR!). Max speed.
  • - 2 tbsp. l. add sugar. Beat everything well.
  • Kenwood whips the whites to the desired consistency - in a maximum of 10 minutes! During this time, the protein is saturated with oxygen, becomes airy and light. If sugar is added at the beginning of whipping, the mass becomes heavy and takes up little oxygen.
  • After adding sugar, beat for no more than 3-4 minutes.
  • Meringue in the Kenwood Kitchen Machine 086/096 Meringue in the Kenwood Kitchen Machine 086/096
  • Bakery products. Mini oven Steba KB 28 ECO Line. You can use any Mini Oven or Oven, it is important to maintain the specified temperature.
  • - Baking paper
  • - Pastry bag
  • - Confectionery nozzles
  • Meringue in the Kenwood Kitchen Machine 086/096
  • A variety of attachments can be used to create attractive patterns. Most often, "Asterisk" is used. I used these attachments.
  • Meringue in the Kenwood Kitchen Machine 086/096
  • We insert the adapter into a pastry bag. We put a mark - at the level of the thread.
  • Meringue in the Kenwood Kitchen Machine 086/096
  • Move the adapter back a little, cut off the corner with scissors.
  • We install the adapter, the selected nozzle, tighten the nut.
  • We turn out the bag so that it is comfortable to hold with your hand and not get dirty in the product.
  • Meringue in the Kenwood Kitchen Machine 086/096
  • We fill the bag.
  • We twist the end part. We take it in hand, put it on a sheet. Press on the bag only with the hand in which you are holding it. With your other hand, you can hold the nozzle while guiding it.
  • Meringue in the Kenwood Kitchen Machine 086/096
  • Bake Meringue with 100 * C 1 hour. So that they dry well.
  • - We don't take it out of the oven. Open the door slightly - until the Meringue cools down completely! Otherwise, they will crack from a sharp temperature drop.
  • - Store in a dry warm place - not in the refrigerator, from this, Meringues deteriorate!
  • Meringue in the Kenwood Kitchen Machine 086/096
  • Meringue, when baking on 2 trays / levels - it is recommended to change their places every 25-30 minutes.
  • The recipe is adapted for whipping proteins in the Kenwood 086/096 Kitchen Machine.
  • With modern technology, there is no need to add salt and citric acid. (Salt is added at the very beginning of whipping, acid at the very end or after whipping.)

Note

There are other versions of Meringue cooking on the forum.
Basic user recipe Cake, as well as a very useful topic with questions and answers:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44591.0
Thanks to the author!

gala10
Iskatel-X, you give out such gorgeous recipes. If earlier you hadn’t informed us that you are just learning to cook, I would be sure that you are a professional chef.
Iskatel-X
Galina
Thank you!
... you are just learning to cook
I carefully read / study the forum, google also helps ...
Mila1
Iskatel-X, thanks for the detailed description of the process! Photos are gorgeous !!! Several questions came up.
1. baked on 2 levels at once? I just look at the meringue in the oven on 2 levels.
2. The temperature is 100 C. And what was the temperature on the Shtebe?
Iskatel-X
Ludmila
Peck at once on 2 levels so that the useful volume does not stand idle.
The temperature in the oven is at an average level - it corresponds to 100 * C. In my copy of the Mini-Oven, Top + Bottom without convection.
Meringue in the Kenwood Kitchen Machine 086/096
Be sure to use a thermometer, since a slight turn of the knob left / right - changed the thermometer reading by 10 * C!

The lower level is probably different. I will measure it another time, as well as try with convection.

Added to the process description:
Meringue, when baking on 2 trays / levels - it is recommended to change their places every 25-30 minutes.
Natusichka
Iskatel-X, many thanks for the detailed description of the recipe and photos!
Did you get it from 3 proteins? What is the diameter of the bezel?
Iskatel-X
Natusichka
Did you get it from 3 proteins? What is the diameter of the bezel?
Out of 4, the diameter of the bezel is ~ 6 cm. It is set when planting, depending on your preferences: bigger / smaller.
Mila1
Iskatel-X, Thank you! Such a thermometer is also available. Serves for 8 years faithfully.
Bet on 2 levels ... on the lowest and next?
Iskatel-X
Ludmila
Bet on 2 levels ... on the lowest and next?
Yes exactly.
Zoya
Quote: Iskatel-X
bezel diameter ~ 6 cm.It is set when planting, depending on your preferences: more / less
Iskatel-X, You are well done! Handsomely! I just can't get it off. I just did it yesterday. How can I learn to do as you do? It tastes good for me, but I would also like beauty.
And in 1 hour it is also impossible to dry the meringue. I dry longer, otherwise there will be a viscous mass inside, and we love crispy and dry. Iskatel-X, and your meringues are completely dry inside? By the way, I always beat only in a water bath.
Iskatel-X
Zoya
I just can't get it off. I just did it yesterday. How can I learn this way?
The main thing is to see the goal, to believe in yourself, not to notice obstacles! / Sorcerers' rule for going through walls. /
I did it on the first try. It is important to see how this is done with a live example.
+ Pastry bag (35-50 cm), and attachments.

in 1 hour it is also impossible to dry the meringue. I dry longer, otherwise there will be a viscous mass inside, and we love crispy and dry. Is the meringue completely dry inside you?
Important is 100 * C - according to the actual thermometer inside the Oven / Oven, not according to the position of the regulator.
Immediately, I did not try everything cooked, but in some ("eaten from the oven") a little "sticky mass" remains. Let sit for some time on a plate in a warm, dry place. Baking, after cooking, it is recommended to infuse for a while. A simple biscuit takes a few hours to get rid of the smell of eggs. Cakes - night. Etc.

By the way, I always beat only in a water bath.
Having Kenwood - you can forget about a water bath. It is important to follow the sequence of actions.
Repeat the recipe, you will succeed!
Zoya
Iskatel-X, thank you so much for your attention to my questions. All clear. And thanks for the link from the video. I looked with pleasure. It became much clearer. I will train.
Quote: Iskatel-X
Having Kenwood - you can forget about a water bath.
Unfortunately, I don't have such a beast, only a good mixer Bosch. Therefore, I found the most acceptable option for myself.
Iskatel-XThanks again for the answers!
julia_bb
As always, everything is detailed and intelligible, thanks)
I don’t know how by standards, but my husband likes it when a little viscousness remains inside)
Iskatel-X
Yulia
I don’t know how by standards, but my husband likes it when a little viscousness remains inside
Besides standards, there is also taste ...
Indeed, many people like this stringiness. Me, including.
Specially, I don't cook viscous, but I eat with the same pleasure, both viscous and "standard" ones.

Zoya
Unfortunately, I don't have such a beast, only a good mixer Bosch.
Having the skill, you can whip with a manual Mixer, but it is not very convenient to hold it in your hand for a long time.
For pancakes, eggs and dough, beat manually, at low speeds.
The other day, I cooked only from proteins (the yolks went into another dish), whipped at a low speed. I am sure that at the maximum, in the same 10 minutes, I would beat it to a Meringue consistency.
Innushka
Iskatel-X, cool and tasty) need to cook) thanks for the idea
Iskatel-X
Inna
cool and tasty) must be cooked
Delicious and fast cooking! Be sure to do ...
Helen
Super!!!
Tumanchik
Thanks so much for the info - all in one recipe! I took it to bookmarks. It will come in handy!
Iskatel-X
Irina
All in one recipe! I took it to bookmarks. It will come in handy!
Most of the information is from the forum, a little from google.
It will come in handy! Everyone loves sweets!
Tumanchik
Quote: Iskatel-X
Most of the information is from the forum, a little from google.
thanks for the hard work!
Natusichka
Nobody has tried an oven with convection on 2 levels yet?
Iskatel-X
Natusichka
Nobody has tried an oven with convection on 2 levels yet?
I read the entire forum, someone tried it, did not remember which topic.
What are the cons of convection for Meringue?
Heat will be distributed more evenly.
Natusichka
I made the base, everything worked out, but ... I pushed such sides ... I'll tell you:
Yesterday I made semolina porridge in Kesh, the temperature, naturally, was set to 100 degrees. Well, who removed it ?!
This morning, 100 grams of proteins poured into the bowl (I had them from the freezer, I left them in the kitchen overnight), began to beat, as it should be, at max speed ... After a while (very quickly), I hear .. ... my Keshula has become slower to work! I was scared ... And then I looked ... And the temperature is 100 !!!!!!
What to do? I quickly mastered myself, turned off the pace. and decided to take a chance and beat further. By this time the whites were whipped
I began to add sugar (200 g) on ​​a spoon and after a while (5-8 minutes) everything was ready.
Baked on 2 trays at temp. 100 deg. 1 hour 20 min.
As a result, we got great little bezeshki, I need them for the cake. Inside dry-dry.
I write from the mob, I will show the photo from Monday.
Mila1
Natusichka, Natasha, did you bake it with or without convection? And the trays were changed in places?
Natusichka
I was afraid of convection, because I really needed bezeshki in the cake.
I changed places, as in the recipe, after 20-25 minutes.
Mila1
Natusichka, Thank you! Have you tried it? How is it inside?
Iskatel-X
Natusichka
turned off the pace. and decided to take a chance and beat further.
We did the right thing.
The speed decreases when it reaches 50-70 * C, I don't remember the exact figure.
In fact, in mass, the temperature was lower.
The warm protein is perfectly oxygenated as you continue to beat.
How is it inside?
It should be all right.

We swap baking sheets for even heating on both tiers.
Whatever the temperature in the oven, the lower tier is hotter.
In a cake, you need a meringue of the same consistency.
Natusichka
Inside is what the doctor attributed!
Baked evenly, sugar is not heard at all, I mean grains.
Iskatel-X
Natusichka
That is great!
Natusichka
Now I'll show you what I did!
Meringue in the oven:
🔗

and finished:
🔗
Once again I will write that the meringue turned out to be dense, very tasty and absolutely no grains of sugar are heard!
Not soaked in the cake, it's just a bomb!
This is how it looked in the assembly:

🔗

Next time I will try now to purposefully turn on the temperature when whipping proteins!

Mila1
NatusichkaWhat kind of cake did you do? Drooling to the floor, but I haven't seen the end result yet
Iskatel-X
Natusichka
Very appetizing!

Ludmila
What kind of cake did you do?
It looks like:
Classic biscuit, cut into 3 parts.
Prescription meringue.
Cream - to taste: lemon, orange, cream, ...
Mila1
Quote: Iskatel-X
In appearance, it is: Classic biscuit, cut into 3 parts. Prescription meringue. Cream - to taste: lemon, orange, cream, ...
Yes, I see it, but I always like to listen to the original
Innushka
Innushka
Iskatel-X, baked these bezeshki according to your recipe many times and always comes out) and taught her sister this miracle)
THANK YOU!)
Iskatel-X
Inna
To your health!
I also bake quite often.
ellen
So what about the baking mode? Convection or up-down?
Innushka
ellen, I baked with convection at 100 C)
Mila1
Quote: Innushka

ellen, I baked with convection at 100 C)
Only bottom or top-bottom?
Innushka
Mila1, Ring heating + fan, in combustion there is such a general convection)
prona
Can I put in my 5 kopecks? If there is convection oven with it. Only glue the edges of the baking paper in the corners with a bezel mass so that they do not fly away.
I meringue the river on three levels, at 60 ℃ four hours. I put the oven on the timer. In the morning, beautiful ready-made bezeshki at the exit. I don't touch anything.
gala10
Iskatel-X, take this report:
Meringue in the Kenwood Kitchen Machine 086/096
I put it on a baking sheet with a teaspoon. Delicious. Thank you!
Iskatel-X
Galina
Such lovely little ones! Hurrah! The recipe works!
They were deposited without a nozzle. What's the difference, delicious after all!
I regularly "utilize" proteins.
Especially useful when baking cakes! Squirrels sometimes give up, and not a little ...
gala10
Quote: Iskatel-X
Especially useful when baking cakes! Squirrels sometimes give up, and not a little ...
Yes!!! That is why I made this charm. Thanks again!
ellen
Hello everyone!
Utilization of proteins after baking Easter cakes. For 4 trays Convection mode, 100 degrees. 1 hour.
The bezeshki are amazing. The only negative is sweet. :-(
Innushka
ellen, this is not a minus but a pleasant advantage)))))
Iskatel-X
Lena
Convection mode, 100 degrees. 1 hour.
Show the photo, how does convection work?
Most recommend a non-convection oven for some reason ...
ellen
Iskatel-X, didn't take a photo this time. I will expose with a new portion on the weekend.
Innushka, I would still taste less sweet to my taste. But I was afraid that I would not beat. I had 15 proteins. I placed everything in the mixer bowl. :-( Of course, Kesha did not disappoint, he carefully whipped everything up, but the foam cap stood at the edges, frightening.
After cooking, she sent her own bowl from Kesha to the dishwasher, deciding to whip the icing to cover the cake in a plastic bowl. I'm not happy. We must use our own bowl.
And also: lim. acid, lim juice, etc. - did not add. Pure proteins and sugar. 1: 2



Added Wednesday 04 May 2016 03:21 PM

Iskatel-X, I don't know why they don't recommend it.
Found it! One photo, I beg your pardon what it is, but others, alas, do not exist at all.
Meringue in the Kenwood Kitchen Machine 086/096

Innushka
ellen, tastes could not be discussed)
beautiful bezeshki)
Iskatel-X
Lena
Meringue is pretty. Escaped from being eaten.
/ - ... we're on the guest list! ..
- Yellow (sighing) is the menu. /
I don't know why they don't recommend it.
The secret ... no one reveals.
With convection, heat is distributed more evenly.
I will try.

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