artisan
Quote: Miracle777

and from the market sour cream, and boiled condensed milk on top (I smear the current cake with well-whipped sour cream, and spread the future top cake with boiled condensed milk from below and slap it up).

Am I getting it right? on the bottom just sour cream, without anyone? Very interesting! but I really love to just eat meringues with bazaar fat sour cream. Sweet and not sweet I thought about trying to make a cake, meringue and just sour cream. Now I will definitely try!
Miracle777
Quote: Master

Am I getting it right? on the bottom just sour cream, without anyone? Very interesting! but I really love to just eat meringues with bazaar fat sour cream. Sweet and not sweet I thought about trying to make a cake, meringue and just sour cream. Now I will definitely try!
Well, I throw in a couple of tablespoons of sugar or powder all the same It depends on the sweetness of the cakes, there are very few for biscuit, and more for chocolate on boiling water.
It is difficult to find good cream with us, so I often replace it with sour cream, it is very tasty and especially with meringue - a combination of sweet meringue and sluggish sour sour cream. Try it in the cake, you might like it!
VitalyDm
I did it twice without any problems, the recipe is super. One thing is bad, you really need to drive everyone away, so that at least the night is insisted
Meringue Coconut
and closer
Meringue Coconut
mari_lu
And I have. after I poured the coconut, the meringue became very thick (at least make the cakes with your hands). I do not know why
artisan
The meringue is really thick. I squeeze out of the bag without a nozzle, through an adapter, there is a hole of 1.5-2 centimeters.
Olyalya82
And I made cakes, 15 pieces came out. No almonds, just covered with cream and sprinkled with white chocolate. Awesome delicious!
Technically, the most difficult part was spreading it out on a sheet with a spoon. I don’t have a sack, but they would not have worked, very thick, everything would have remained on the sack. Therefore, the mezzanines themselves are like clumsy hedgehogs. In the finished coconut, it is very much felt like sawdust, but the sawdust is tender. When baking, I did not rise at all, so there are no cavities inside, there would be nowhere to run the cream inside if desired.

But for some reason I eat them myself. The guests moved on, relatives who don't like coconut, who drive sugar from the blood. Everyone says it's delicious, but ...
Vitalinka
Now I am with these wonderful cakes! I'm not a pro, but in my opinion it turned out very well. The meringue rose, dried well and was a delicate, slightly beige color. I managed to fill the cakes with cream and shove an almond nut inside. I smeared the cakes on top with the remaining cream, as Tortyzhka taught, and sprinkled them with shavings. The cream was made from sour cream 30%, it turned out thick with a slight sourness. The cakes are divinely delicious! Cake, thank you so much!

Meringue Coconut

skate
Girls, poke your nose when adding citric acid, well, I look and don't see

And yet, when I put it on a water bath, the cream seemed to stick to the bottom, did not burn out, namely, it stuck with a layer of 1.5-2 mm, did not scrape off.
Husky
skate, I understand how it is done in a regular meringue. After the last portion of sugar, add lemon and whisk for another minute, and then put in a water bath.
In my metal bowl at the bottom, when cooking on a steam bath, the meringue seemed to stick to the bottom. It didn't burn out, it just stuck. I suspect it is from the contact of the bottom of the bowl with hot water from a strong boil.
artisan
I add lemon at the very end of the beat.

And a thick layer forms if you do not drive the whisk quickly enough. I also have such a layer, both on the sides and on the bottom, but not so thick.
inucya
Hello everyone! Only not long ago I registered on your forum, and I was very interested in this recipe.Please tell me who made these cakes - the next day the meringue gets very wet from the cream, well, in the sense, does it crunch later?
artisan
inucya , glad to welcome!

Do not hesitate, the recipe is gorgeous !!! Very tasty, very good! But the crispness does not remain, such as in a simple meringue. But it does not completely soak the meringue ... the cream penetrates into the meringue, they become friends and, as a result, an ablative tandem turns out!
Try it, do it. Try the cakes immediately after spreading, then after a couple of hours, and after 12 hours, and only then will you be able to choose the condition that you like.
inucya
Thank you very much for your answer, today I will try to do it.
Lady with @
inucya, do not hesitate, bake! All my family loved it !! And 4 hours after urgent preparation, and the next day, when the bezeshki were soaked in a cream similar (in their opinion) to such a good popsicle of Soviet times)
inucya
Hello everyone! So I finally made these cakes. True, they turned out to be flat for me, I had to put them in a cake. Really delicious, especially when soaked. One portion is definitely not enough, I will do more. Meringue Coconut
diletant
And I did it all the same! True, on the second attempt - the first was unsuccessful ... The fact is that I could not buy white coconut flakes, I had to do it with yellow. And there would be no focus on the cooking time, I tried to bake everything to a PINK color (without thinking that with yellow shavings, it could not be such !!!) Well, as a result - I burned it ... It was a pity right up to tears , I tried to eat it myself so that the good would not be wasted, but it was really bitter! Well, the second time everything went like clockwork !!! The scent wafted through the apartment SO STUNNING !!!!!!!!!!!!!!!!!!! This is fantastic! I did not bake cakes, but in a layer, this will be a layer for the cake. The color turned out to be not quite pink, rather soft beige. Thank you so much for such a wonderful recipe!
Luera
Girls, hello! I've been watching you from the bushes for a couple of months now, and now I decided to register. And it was a great feeling of gratitude that prompted me to do so.

Noble Tortyzhka, I sincerely thank you for this wonderful recipe!

I have not tried the resulting baked goods yet, because I am going to make an artistic cake out of all of this, but the aroma in the kitchen during baking was simple. By the way, it still stands there, although it was baked yesterday. It is insanely difficult to refrain from immediately engulfing these gorgeous gizmos, but I am a single-minded woman.
When I try, I will definitely unsubscribe and post photos if I have time to take them.

Thanks again. And for the recipe, and for the forum separately. It is very rare to find such forums where people really help each other, but here is such an amazingly enthusiastic company, share your experience with no regrets, sort out problems together! I am delighted. You literally pushed me to culinary feats, for which another special thanks!
artisan
Luera, glad to see your "manifestation"! Yes, I agree with all the words addressed to Cakes! It has become a start for many !!!

And since we promised, we will wait for the pictures, I really hope. that all the same will have time.
And in order to make it easier to understand our house, do not forget to run into the topic
I'm a newbie! What do you need to know to communicate in the SCHOOL of PASTRIANS?
Luera
Well, that means I'm reporting ...
I did it twice. the first time I did everything according to the recipe, the sugar did not dissolve well even in a water bath. At the end he did not grind on his teeth, but the mass did not look completely homogeneous, it was as if it had small grains. The addition of cinnamon shavings corrected this visual defect. But the mass became very thick, formed the cakes by hand. They cracked after baking. Were a little tough. I guess it's about the eggs. Although it took the C1 category, the proteins weighed less than 25 grams. Previously, I drove three tablespoons of sugar into protein without any problems without any water bath.
The second time, taking into account the previous torment, I made 200 g of sugar for 3 proteins. Everything worked out perfect. Chopped the coconut with a blender.It turned out a very beautiful pliable mass, I easily deposited it with a bag in the shape I needed. This option baked very well, the form did not blur, there was a declared cavity inside. I do not have photos of individual cakes, there is only a ready assembled cake, I will insert a photo at home.
It turned out delicious, crunchy, but too sweet for me, even with an almost unsweetened cream. The cream was made with a delicate oil (from Qween).
I think you could have taken a more moist cream for these meringues. This version of the meringue is well suited to a cake like the ruins of the Count, if the meringues are smaller than mine and well moistened with a little sweet cream.
I repeat, the aroma of the cakes is incomparable!
artisan
You know, with me, with the original cream, through the night, the meringue does not crunch at all !!! It gets soaked very well !! But these are cakes. And if I bake a non-nutty layer according to this recipe, then even after three days, with Charlotte, the meringue does not get wet
Oira
Thank you and the recipe and the presentation are, as always, unmatched. One drawback Your cakes are so tasty that I do not have time to photograph them
Yulkin111
Cake, thank you so much for the recipe. Incredible taste turned out.
Point of Light
girls! craftswomen - craftswomen! P O M O G AND T E! I make meringues according to the cake recipe. for 5 eggs, respectively - 2.5 tbsp. Sahara. at first everything was ok. after the introduction of 1.5 tbsp. proteins refused to take sugar
Meringue Coconut
I put them in hot water - the result improved a little. the remaining sugar was ground into powder and added. OH GOD! it got even worse - solid sugar - no matter how much zero success beat. planted out of the bag and made a cake - hoping for a miracle!

Meringue Coconut
I baked 90 * in my oven there is a blowing function 165 * and baking with blowing 165 * - I chose the first one. For half an hour I opened the door and another 1 hour.
now I took one to try - living sugar!
Meringue Coconut
what to do next ??? can this be somehow saved? cream won't help? and most importantly, EXPLAIN ABOUT SUGAR. husband asks when will we try? She said - soon.
Point of Light
girls! found this
Quote: I am from 11 Nov. 2010, 15:17

YES! YES! YES!!!!!!
I love everything and more ... well, I'm not small either !!!!

Nastasya, I translated so many proteins in due time !!! horror! until I got on this one "Jubilee" Cake There are generally two glasses of sugar for 3 proteins !!!
So don't press !!!
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=65312.0 CHANGE HOW MANY TRIAL IS NORMALLY NOT QUOTED
sugar there, too, ogogo WHERE I HAVE a JUNK! HELP! I want a delicious meringue, mine are already knocking with spoons
_Milana_
Point of Light, it will not be possible to save the situation now. Sugar in dry meringue will remain crystals. The reasons for the failure can be:
1. Violation of the cooking technology. (Tortyzhka says: "As soon as the whole amount of sugar has been introduced, we put the bowl in a water bath. In a water bath, with a mixer, knock down our mass for exactly 10 minutes.")
2. You came across poorly soluble sugar (unfortunately, this happens nowadays).
3. I used small eggs, so 2.5 hundred of sugar was too much for your proteins.

And for the future, try to brew the proteins with sugar syrup, that is, make an Italian meringue and bake meringues from it.
Irina Dolars
Point of Light, I see from the photo that the meringue has dried like ...
It didn't last? Not sticky? Only sugar?
What specific recipe did you use? The cake has 200g. sugar for 3 eggs. This means 5 - 340g. sugar, and not 2 glasses, the more glasses are different.
Point of Light
Irina Dolars! Coconut meringue recipe that everyone admires, only without the coconut. everything was baked ok. I was surprised myself - I was afraid for it. but not for proteins. it turned out the other way around. When I did the wet meringue, the texture was very good, the sugar was the same. I poured a measuring glass 200g. that now throw everything out - it's a pity.
Irina Dolars
Is it really so scary? Crunches like sand? And does not melt in your mouth?
Point of Light
_Milana_
stick me in the recipe from the cake you are talking about. C1 eggs, before that I used homemade ones, they turn out to be much more, sugar according to the recipe - I made wet meringues, maybe due to a larger volume of protein THIS: spiteful: did the sugar dissolve in them?
IRINA, that's right!
Irina Dolars
How long did you beat in a water bath?
Have you worked with this sugar before? Is it really thermostable?

,, Culinary heat-resistant sugar.
The sugar is thermostable. Pearl white for baking.

"It has amazing properties: it does not melt or yellow at high temperatures, and when added to the dough, the baked goods have a pleasant crunchiness."

However, heat-resistant sugar is not only used for baking, but also for cocktails, syrups, salads and hot dishes, for meat and fish dishes.

And most importantly - it DOES NOT CONTAIN GMOs. DOES NOT CONTAIN DYES, PRESERVATIVES, FLAVORS.

You cannot replace it with regular sugar, as regular sugar will simply melt. "

Point of Light
Irina Dolars whipped for 10 minutes in the bath. with this sugar made everything wet ok. It was. girls! with this riddle some kind of horror. can make it wet according to the recipe and bake it - I did it. surely my "blooper" cannot be applied anywhere?
read about heat-resistant, thanks! it's definitely not him. mine is yellowish and large, locally produced.
Irina Dolars
Spread with cream: butter + condensed milk + cocoa (or Nutella chocolate paste). And leave it at room temperature. My friend's meringues were soaked and settled. But it was incredibly tasty
Point of Light
Thanks. I also thought about the cream. I am rereading comets to the "coconut meringue" I don’t understand about sugar - 4 squirrels are served. tomorrow I will buy another sugar, I will bake without convection at 140-150 * as in the recipe, only I will probably try less sugar. How do you take?
Irina Dolars
In fact, there are many options. I did both with more sugar and with less
I suggest you try this (crumbly):
🔗
And my favorite with syrup, such as Milana suggested. The meringue will be hard and white. You just need to dry, not bake.
Make meringues out of COOKED PROTEIN CREAM
Point of Light
Quote: _Milana_

Here is the prescription https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9555.0
Milano, so I understand and did, only for 5 eggs.
diana61
Quote: Point of Light

Milano, as I understand and did, only for 5 eggs.
Point of Light try this recipe, it worked for me, it doesn't work with other recipes either.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45120.0
Repka
I can't understand anything ... I have already made meringues several times according to this recipe and each time it rose, there was a cavity inside (but, I "pushed" a nut and cream into it). Now I re-read it again - shouldn't it rise? What am I doing wrong?
Vilapo
Quote: Repka

I can't understand anything ... I have already made meringues several times according to this recipe and each time it rose, there was a cavity inside (but, I "drove" a nut and cream into it). Now I re-read it again - shouldn't it rise? What am I doing wrong?

It's good that it rises, so you don't have to look for a cavity. Cake wrote about this: it turns out a cavity, then no, so as not to worry about it, I smear the top of the cakes ...
Tanya2010
I want to thank the author for the recipe. These are wonderful cakes. It turned out the first time! Liked it very, very much! Definitely - I will repeat. Only now the problem is that there is no coconut shavings anywhere.
Vilapo
Quote: Tanya2010

I want to thank the author for the recipe. These are wonderful cakes. It turned out the first time! Liked it very, very much! Definitely - I will repeat. Only now the problem is that there is no coconut shavings anywhere.
It is very convenient to buy in the Metro, where it is sold for 1 kg
Tanya2010
Quote: Vilapo

It is very convenient to buy in the Metro, where it is sold for 1 kg
Probably ... Only in us there is no Metro. And in stores, they usually deliver it by Easter. Will wait.
LiudmiLka
Girls, I have a recipe for meringue cake for making meringues (without brewing in a water bath, but simply whipping the whites with sugar, and then drying in the oven for 2 to 4 hours at a very low temperature). A win-win recipe for me. After preparing mayonnaise, there are always 5 proteins left and for this amount I have recalculated 333 g of sugar.
So, there is 200 g of sugar for 3 proteins, and here for 2 proteins the same amount (much more).What do you think, and if this is done according to the recipe I wrote about above? And there is less sugar, and there is no crap, and is it checked? For a couple of minutes, they beat it up and that's it. Or is the trick here in cooking in a water bath? Specialists, tell me !!!
Vilapo
Quote: LiudmiLka

Girls, I have a recipe for meringue cake for making meringues (without brewing in a water bath, but simply whipping the whites with sugar, and then drying in the oven for 2 to 4 hours at a very low temperature). A win-win recipe for me. After preparing mayonnaise, there are always 5 proteins left and for this amount I have recalculated 333 g of sugar.
So, there is 200 g of sugar for 3 proteins, and here for 2 proteins the same amount (much more). What do you think, and if this is done according to the recipe I wrote about above? And there is less sugar, and there is no crap, and is it checked? For a couple of minutes, they beat it up and that's it. Or is the trick here in cooking in a water bath? Specialists, tell me !!!
If you change the recipe, such a cake will no longer work.
Tanya2010
I did it once and strictly followed the recipe. It turned out just fine!
Vilapo
Quote: Tanya2010

Probably ... Only in us there is no Metro. And in stores, they usually deliver it by Easter. Will wait.
Look at some confectionery site, coconut is sold by weight and sent by mail. If you really want to ...
Tanya2010
Quote: Vilapo

Look at some confectionery site, coconut is sold by weight and sent by mail. If you really want to ...
Thank you!
Vilapo
Quote: Tanya2010

I did it once and strictly followed the recipe. It turned out just fine!
That's right, that's what we're talking about. By changing the recipe, it will already be a different cake
LLika
Quote: LiudmiLka
Or is the trick here in cooking in a water bath? Specialists, tell me !!!
I also made meringues according to this recipe and added shavings to the meringues prepared in the usual way and meringues without coconut, for me the only difference is in the taste - is there coconut there or not. I think a water bath is needed to dissolve sugar, because there is 2 more protein of it than for ordinary meringues. Maybe someone will try to cook meringue in two ways at once and compare. I chose the usual meringue for myself, there is less sugar, so it turns out to be sweet, add even more sugar.
P. S. Here HERE Qween also wrote that the different cooking methods do not differ much in their taste.

Or maybe we are such gourmets
Tanya2010
And it seems to me that there is more sugar because of the coconut, it is unsweetened. And I also added less sugar to the cream. Of course, you can't eat a lot, but it's good
LiudmiLka
Girls, thank you again for the advice. It is very important for me to have less sugar, because my daughter simply does not like it when it tastes very sweet. By the way, with the cold method, as Anya correctly called it, my meringue turns out to be very high and hollow inside - you can easily fill it with cream. And, if her bezeshki, prepared in different ways, do not differ, then I will try the one with less sugar. She is a great authority for me, because all her recipes are with a quality mark

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers