Meringue

[Here]

Meringue

Category: Confectionery

Ingredients
Egg whites	3 pcs.
Sugar	200 g (1 tbsp.)
Lemon juice or diluted citric acid	10 drops

Cooking method

• You can make 2 portions at once - the mixer mixes freely.
• Working with protein is exactly the same as making biscuit dough. View and read the first photos of the previous post.Here Only after completely beating the proteins, add a little not 1, but 2 glasses of sugar (this is for 2 servings, 6 proteins). Beat the protein with sugar until then. until the sugar grains stop (or almost stop) to the touch. do not be afraid to kill the mass - with a fixative-sugar, she is no longer afraid of anything. Finally, pour in lemon juice and beat for another minute. All. line the baking sheet with DRY paper. We put it on it from a nozzle or with a spoon or dump it out and level it with a knife - all that you need. I will say more about the temperature in the oven. The meringue should not be BURNED, it should DRY. Therefore, the oven should be 100-110 * If you have a "Soviet gas oven", then set the smallest fire possible and, opening the door slightly, insert a matchbox to fix this "slightly open". Dry in this form for 2-4 hours. Each oven is different. At the exit, the layer should be completely flat. without bubbles, light pink color, dried throughout the entire thickness (no "toffee" inside!). You can now make a meringue cake and put it as a layer in a biscuit. After cooling, it leaves the paper perfectly.

Note

TABLE OF CONTENTS

Recipe and preparation Cake
Tips for baking meringue. Caramel dripping. Colour Cake
Advice for placing the meringue on a baking sheet ks372
Sugar or powdered sugar for meringues? Cake
Citric acid in meringue Cake
Conclusions on whipping at the maximum Hairpin
Meringue cake decorating tip Cake
Meringue sugar Hairpin
Reasons why meringue comes out liquid husky
How to get a glossy meringue crust Cake
Question. How does meringue with creams biscuit
answer husky
Cake meringue (interlayer). What to do to keep it from sour? olesya26

[Cake]

I pulled out my meringues. I put it on the smallest fire. Dried for two hours. Not a bit burnt. I could have held it for another hour, but ... I have bubbles on my bezels. They do not spoil the taste, they are tasty, but they are somehow superfluous. I think this is because I overexposed the meringue. There is no toffee inside.



Cake! And how to determine the time when they need to be pulled out? When will they beige (they are beige, not pinkish) will they start? An hour and a half, does it depend on the size? They are tall and large.
Despite the bubbles, they turned out delicious !!!

[Cake]

Cake! And how to determine the time when they need to be pulled out? When will they beige (they are beige, not pinkish) will they start? An hour and a half, does it depend on the size? They are tall and large.
Despite the bubbles, they turned out delicious !!!

I join the question! Bezeshki stand in the oven at 100g with the door ajar (I have an auto-stop), set the timer for 2 hours, how to determine the exact time?

[Aunt Besya]

I join the question! Bezeshki stand in the oven at 100g with the door ajar (I have an auto-stop), set the timer for 2 hours, how to determine the exact time?

Aunt Besya
My heart senses that in two hours you will have meringue with bubbles ... But they are delicious, so if anything, do not worry!
I didn’t open the oven. My fans are working there anyway ...

And I did not dare to turn on the convection! 2 hours passed, I tried one: I have no bubbles, it tastes VERY tasty, but in the very center, as if asking for more I'll leave it for another half hour

It was like this - at first there was a toffee inside, then it started to turn a little beige, and then the bubbles. I understand that bubbles appear after the toffee disappears. There is a toffee - no bubbles.

Well! Help yourself!!

[aunt Besya]

Fine, aunt Besya! And no bubbles !!!

When you miss everything, write if there was even a hint of a toffee inside !!!

[Hairpin]

Hairpin, bezeshki are so charming! : D ONLY you haven't worked with them a bit These brown smudges are undissolved sugar ... It was necessary to knock down until the grains of sugar in the meringue completely disperse, do not "melt" In production facilities, sometimes for this purpose, a container with a protein-sugar mixture is placed on a steam bath-sugar when heated ( not strong, up to 50-60 degrees) dissolves faster in protein without deteriorating meringue quality. You can do this too, or you can just shoot down longer.
Here's Aunt Besya postoralis - she has no smudges. This is in small-piece meringue No. bubbles do not seem to interfere, but when baking in a layer, sooooo even when a puddle of caramel flows from the bottom of the layer (n) Marriage, however ...
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 the method of a scientific poke" - 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 the cake, then when cutting, the knife will stick and pull "all the guts out"
Aunt Besya, meringue served in "economy version" - glamorous! And now dip each bezhechka in butter cream (condensed milk + cream), fold it in a slide, rub a couple of good chocolates on top (y) It will turn out to be a real cake! Chessword! Someone calls him "Anthill", someone calls them "Count ruins", but after several hours of exposure, the guests will ruin this dish with their hands, forgetting all etiquette and decency !!!
Girls, ALL GOOD!

Only you haven't worked with them a bit.These brown smudges are undissolved sugar ...)

Exactly! When I licked the corollas, I regretted that I pulled them out early. So they are not due to overexposure! Let's know!

And today I also baked meringues (I held on until the last - summer is ahead). So "it's just some kind of holiday." Although I probably almost finished it off (at the stage of some proteins), it was baked great, it just melts in my mouth (goodbye waist). Got a question. My mixer is old, low-power. I was afraid of overheating and generally breaking. Whipped (the whole process) for almost an hour. How much is beaten (per 3 eggs) with normal technique?

[Aunath]

Aunath!
Easily keep you company! I have a stationary mixer (well, with a rotating bowl, Tefal with 6 speeds). I bought it three years ago.
First I put on the first speed and wait until a homogeneous white mass appears. By time - 25 minutes. Then three minutes at each speed (this is another 15). And then I add sugar - this is another 5-10 minutes. It turns out about 50. And this is for a biscuit (I was baking it now).
But for the meringue, you still need to beat with sugar before it disperses (I did not disperse the last time). Now is the hour!
But it doesn't bother me. He kneads there himself ... And I do my own thing ...
It seems to me that if there is a problem, it is not in the power of the mixer, but in the fact that it is not stationary ... Probably, I would beat it at first speed ... Just a little longer ...

And I also did meringues yesterday. A portion of 4 proteins and 267 grams of sugar was beaten for no more than 20 minutes. Hand mixer Krups, bought 18 years ago. I beat it at the highest speed (I have 3 of them): first, until a stable foam, and then gradually added sugar. Everything was perfectly baked at 120 * for 1.5 hours.

When I beat the meringue, I immediately turn on the 3rd speed, but I did not time it.

I just read that whites should be beaten, gradually increasing the speed, so I start with the first one. But time does not bother me.
I think Tortyzhka will come and decide ... Maybe really just put it at full capacity right away ... then twenty minutes may be enough ...
We are waiting for Cake !!!

what time is it ??? well, about 5 minutes ... well, 10 to "soft peaks" ... another 10 minutes and fse though .. after all, I didn’t see the timer go chtoli check ...

mouse ???

I report on the meringue - 2 minutes to grind a glass of sugar into powder + 2 minutes to beat two squirrels to soft peaks and another 10 to finish off (of which I stupidly chatted with my husband, then caught myself) in total we have: preparatory work 2 minutes, the main ones - 12 mines laid out on the rug in the form of ... uh ... but what can I say, curly poop (I made a bag from a piece of tracing paper - what happened that happened) put it in the oven at 80g, a timer with a shutdown for 3 hours, in the morning we'll see what happens

PS: who doesn't know the 1998 Bosch harvester. in.

[Chantal]

Chantal, we have a discussion about whether it is possible to set the maximum right away. If possible, then ... Aunat still needs a mixer with a bowl ... It's hard to hold the mixer even for 10 minutes ...

oh really didn’t write, on 4k (maximum) immediately included

PS go choli by hand mix the rest of the eggs, beat ..

And today I also baked meringues (I held on until the last - summer is ahead). So "it's just some kind of holiday." Although I probably almost finished it off (at the stage of some proteins), it was baked great, it just melts in the mouth (goodbye waist). Got a question. My mixer is old, low-power. I was afraid of overheating and generally breaking. Whipped (the whole process) for almost an hour. How much is beaten (per 3 eggs) with normal technique?

My mixer is also old, hand-made by Fest, power 200 W, beat 3 eggs for about five minutes at most

Well, damn it, where my message flew away, I didn't even understand

my old Boshik with a planetary whisk, as it turned out after 10 years of using a 3.9 liter bowl, the identity is enough for me
manual (domesticated) mixer Scarlett sc-045, old too, power 200 W, though it is written in England - it kneads and whips just everything I think and meringue is quite capable of not believing it - I can knead a test portion of meringue especially since my peasants are right in the morning today the nightly portion is already crunchy

but what I managed to take a picture until I didn’t succeed, how the Hairpins with the cakes do not shine very much, but quite well, and even snow white turned out

[Chantal]

Chantal!
1. The cake gave the signal to whip from the maximum. Now wait until I find out how much time I need.
2. And I had more bezeshek! And you only have a few!
3. I can't now. I don't have a mixer. I have a plotter, a scanner, a laminator, a copier, a fax ... I'm sitting at work !!! We don't have mixers and ovens here !!!

Hairpin, already bitten in the photo, but of course everything is less than yours
theoretically, you can adapt your technique for culinary needs using a plotter to roll out the dough, a laminator to oven, and fax to send baked goods

There is a little advice on planting meringues, custard (in shape). I use a polyethylene bag that is tight enough (so as not to wash it later), I cut off the corner (depending on the desired size of the product, larger / smaller). I spread the mass, let's say for the meringue, I collect the bag from above so that the mass comes to the hole and begins to deposit. Somewhere at a distance of 1 cm from the surface - just without lifting the opening of the package, and then everything is squeezed out, as it were, inward, and grows, increasing evenly. You can insert, for example, an asterisk into the hole - then the meringues will be ribbed, if round - then even.

My main problem was sugar to completely dissolve. Can it be true instead of sugar pour powdered sugar? What do you say, Tortyzhka?
But in appearance mine were also "curly poop", since having struggled to beat, I just dumped it with a spoon.

[package]

Well, when our pastry syringe, I immediately imagined myself as a "senior in shift" and decided to do package (well, I don't have a pastry bag) ... When the packages ran out, returned to the syringe ... We will buy a pastry bag with a bunch of attachments!

Confectionery disposable bags are cheaper for me ... I bought a hundred at once. The meringues were already laid out from the pastry shops. I remember what my sister made from a bag (thirty years ago) and whipped with a fork.
Nooooooooo with plastic bags, I didn't go ...

ks372 did the same, this time there was nothing suitable at hand, only I just cut off the corner with an asterisk then no attachments are needed

My main problem was sugar to completely dissolve. Can it be true instead of sugar pour powdered sugar? What do you say, Tortyzhka?

I read somewhere that the grains of sugar have sharper edges and they seem to cling to something for the protein and whip more magnificently. But this is a theory, and the source is unknown. In practice, for some reason, it whips with powdered sugar a little longer than with sugar, but the result is the same. Of course, if sugar (or powder) is introduced after the proteins have been fully raised.
So that the meringues are not "figurines", you need to take a "star" of a larger size - 1-1.5 cm, then they will be laid out beautifully.
There is one very good idea for meringue cakes. From the bag (no difference, with or without a nozzle) a flat cake 5-6 cm in diameter and about 1 cm thick is squeezed out in a spiral. Then, along the edge of the side, such pimples are placed tightly to each other, also about a centimeter high. These cakes are baked as usual, and then in the middle of the cooled ones they put butter cream nicely with fruit, or some fruit with jelly, or .... what you want Looks very stylish!

But I did such a thing !!! Sugar was not added again, but I will tell you about it later, in mixers.

Here !!!



I see flaws, but ... ufffffffff

Today I beat the meringue with a mixer at maximum speed. The whites whipped in five minutes (maybe three, I checked exactly five minutes later) here:



Hope that little crater is enough to assess the protein readiness. Then she added sugar a little bit, and waited for the sugar to dissolve. At the same maximum ...
In twenty minutes it has not dissolved !!! I was already at a loss ... I have a 200 watt mixer ... I thought ... well, I don't know what I thought, but after twenty minutes I began to spread the meringue. And I can see syrups again ... Less, but ...
In short, with my mixer, whites are whipped lightly in five minutes, but I still don't understand how much sugar dissolves ...

Hairpin, and citric acid poured (or poured)? Lemon makes the protein to strengthen the walls of the bubbles and they no longer release incompletely dissolved sugar.
What are your impressions of the new churn mode? The difference is there or not, draw conclusions for everyone. and then the people beat for an hour!

[Aunath]

1. I poured citric acid, only ... I have it sooooooo old. But on the tongue - ooooooooo sour.
2. Impressions of the new whipping mode - really very fast. If I hadn't waited for the sugar to dissolve, it would have cost five minutes. Well, the people who beat for an hour ... it's just us with Aunath.
3. It just looks like it is more difficult to dissolve sugar than to beat whites ...
4. It remains for me to clarify the dead zones at the mixer with a bowl.
5. Maybe Tortyzhke highlight a section with the ability to create subsections? And call it "Visiting Tortyzhka"?

[Cake]

Cake, I am in shock, such bezeshek I have not yet succeeded, although I always inserted a matchbox into the door and dried it for a long time. It's all about the proteins, which I whipped today according to your recommendations. I took out the finished mass from the whisk for about 5 minutes - a full whisk of whipped proteins with sugar, which did not want to fall into the bowl, the mass is very dense and smooth, I thought it would blur a little when baking, but this did not happen, although they were located at a distance of 1 cm from each other (in order to save space on the sheet). From two proteins, 36 small bezeshki turned out
True, the shape pumped up a little - I'm getting used to Tescom's press for cookies and cream

especially remembering how the family laughed, hinting at what my heaps of meringue looked like, but then devoured everything in one sitting, not paying attention to the shape.

I don’t know what your loved ones were hinting at, but a very vivid picture of your bezheshki stood in front of my eyes, when today I began to torment myself with the thought: "What would I do with the 6 proteins that remained after the colombic?"
I had to trudge into the kitchen and sculpt the first creations in my life from whipped proteins almost from improvised means. This is what it means - the great persuasive power of art captured in your photo.

[Zest!]

Zest!If you are a woman and you have a kitchen. then this is a very "peculiar sphere"!
Everything worked out great for you! And the attachment was taken thicker, so the meringues were not "figurines" but "octopuses" like that!

Cake!
Do I have a meringue test or not yet?

[Hairpin]

Hairpin "FIVE" IN A QUARTER WORK !!!
No, really, everything is perfect! There are no caramel smudges, the relief is wonderful, the color is snow-white. not burnt
If such bezels are made the same in diameter. then you can smear any cake in a circle with cream and glue them. I mean in a circle on the side. The cake optically immediately seems 2 times larger, very elegant and each guest with a piece of cake will also get a meringue cake
Hairpin, well done! Now they are in the marinator with something, eh?

Here are my bezeshki. Those that are low, I tried to whip in a closed processor, did not whip, but still tasty. And whipped the tall ones with a blender with a whisk.

Today's coconut bezels

[Cake]

Cake Can I ask a question for a meringue? It usually turns beige after two hours of drying. Can the meringue remain white? What do I need to do?

husky, if you need a snow-white meringue, then lemonade at all Do not put anything in. In structure, it will be slightly different, less crumbly, but definitely white. Unless you burn

The last time I baked the meringue, I just forgot to put the lemon, so it rose, unlike other times, increased in size significantly. And I did not understand why, or from the lack of lemon, or did it just happen?

[kanga]

no, kanga, this coincidence is simple. You get better and better from time to time, even when you forget to put something on. This is the SKILL! Lemon does not affect the lifting height.

Is it possible for those lagging behind (well, completely lagging behind)?
I'm with meringue. She whipped with a new Bosch, baked (dried) on two baking trays and, despite the very minimum, the meringue on the lower baking sheet was dark ...

Is it possible for those lagging behind (well, completely lagging behind)?
I'm with meringue.

Need to!
I also dry on two opposing lines, but ... every 25-30 minutes I change their places.

I will also add that those drops of caramel, with which I fought when I fought, disappeared after ... changing the sugar brand.

[Hairpin]

I will also add that those drops of caramel, with which I fought when I fought, disappeared after ... changing the sugar brand.

Hairpin
And I had all the problems in the Chinese mixer, and with Boshik 4427 I never tire of being surprised and happy !!!

This is an inverted bowl of whipped whites with sugar


these are my horror stories


and this is a bunch of horror stories from the oven

By the way, I want to note that I did without a mixer - this is in case someone does not have such a kitchen item.
As for the drops of lemon juice, I didn't quite understand why they were, but of course I did with them

Looks like no attachments, no piping bag or non-stick coating ...
I’m awful !!! So beat with a whisk !!!
Well, if it happened so with a whisk, then when will the mixer be ...
Just don't call them horror stories. It is a great sin to say so about products.

On business. Citric acid changes sugar crystallization. From the same opera as adding lemon juice to jam. I myself regularly forget to add, the household members do not feel the difference. We're not pros.

Is there a toffee inside? It looks like there is.Color strains me. It should be cream, but here it is white. Here's a toffee inside and I suspect.

But beat with a whisk ... (a fallen smiley face with a weakly twitching one leg).

Hairpin you made me laugh, there is a mixer, but one-legged and not rotating - it's easier with a whisk. the color is creamy, even brownish at the bottom - after all, my oven is too hot, in the trail. since I will not close the door at all - the toffee was caught in several bezeshki, in the rest it was dry.
about the syringe ... I squeezed them out - I tried it, while still the handle of the curved handle, but I will learn

I also had a syringe. Horror ... Have you tried it just from the package? I think it's better than a syringe ...

need to try

[Millionaire]

Millionaire

And another question, girls Husky and Cake (I appeal to you, because I know that you are more likely to do proteins than others, and maybe someone else has an answer to this question), why did my baked meringue somehow become uneven. I baked the domes, and they look loose, and sometimes crack. And the first times everything was perfect, but now every other time they are beaten up nominally. That will turn out to be watery, you have to set it aside and start whipping new ones.

Of course, I am not a special pastry chef, but persistent training on protein creams and soufflés showed that fresh and cold (from the refrigerator) proteins do not misfire. I always take eggs of 1 grade, so as not to count the sugar.

[Millionaire]

MillionaireOf course, I am not a special pastry chef, but persistent training on protein creams and soufflés showed that fresh and cold (from the refrigerator) proteins do not misfire. I always take eggs of 1 grade, so as not to count the sugar.

Lika, thank you for your prompt reply. Yes, I always seem to take it from the refrigerator, maybe while mine, they get warm under water. I also take 1 grade, and what does it mean not to count sugar and why?

Sometimes you buy a lattice (3 dess) of selected eggs, open them, and they are at least the size of a goose. It may not be essential for whipping, but from 3 of these "goslings" extra 1/2 of the protein comes in. This is my humble opinion, let them correct me.