Meringue

Hello, girls I'll put in my five kopecks :) Previously, I could not get meringue at all And after reading the Tortyzhkin master class - everything worked out for one or two. 1, 2, and 3 squirrels. I dried each for 2 hours at 100 degrees, everything was baked, it does not stretch in the middle, my oven is old

small mezzanines dry for 2 hours, but large cakes, of 3 proteins - at least 6 hours

kind of dry outside. turned it off, left it in the oven - broke it in the morning - caramel at the bottom, but wet inside. not a toffee, but like a wet cotton candy put another one in the same place, a smaller one, a husky, of 2 proteins - now both stand.

Change sugar !!!

The spire, it's still dry, but - in SIX hours ... so I think - it will be faster with another sugar, do you think?

[Freken Bock]

Lyudmilka, my turn has come to the topic of meringue, but here you have a question that is ripe.
I bake the meringue with the door closed. At a temperature of 110 degrees. I bake all the cakes now for at least two hours, but not more. On the second position of the baking sheet from above. I have five positions in total.
I bake small bezeshki at the same temperature, but for 40 minutes, at most one hour.
Previously, with a different oven, baked at 100 degrees. Just one hour. And at the lowest position of the baking sheet.
Try experimenting with baking temperatures and heights. Maybe this will be the case.
For some reason, I also sometimes get the meringue inside, like a toffee. But the truth has never been syrup downstairs. I really never worry about it and make a cake from what happened. I am of the same opinion as Freken Bock All the same, over time, the cream will saturate it.
But if you really want a dry, dry meringue inside, then you definitely need to leave it overnight or bake like you for 6 hours.
I once had a case (still in the old stove) that I forgot to turn off the oven and the meringue was dried all night. So it was the color of baked milk and very dry inside. I was very worried, since I had to use this meringue for the cake, since there was no longer time for drying. But everything turned out to be very good. We were very pleased with this meringue and said that she would bake the meringue the same way next time.
Before this heat in my apartment there was a lot of humidity, so the meringue was baked perfectly, and the next day it was already wet. I had to constantly put it in a warm oven after baking a biscuit, so that it dries up again and again every time.
But now, in this heat, my baked meringue even before the vacation, during my absence, has dried up to the desired condition.
Therefore, I think that indoor humidity also plays a role in baking and storing meringues.
I hope that my answer, at least somehow could help you

Lyudochka, thank you for the detailed answer! he also came out with baked milk, but there were also drops of syrup ... but - dry as a leaf

I'll try to put it below ...

[Lika]

I always had a question - what to bake meringues on? I bake it a lot and often. It took a lot of tracing paper.
At first she baked it on ordinary sewing paper. Once baked, at most the second time and the paper is thrown away I kept thinking what to use to make the material more durable. I tried baking on a Teflon rug. Did not work out. The meringue stuck to him.
Then they suggested using a special Teflon-coated baking paper. Better now. Probably I would have continued to bake, but Lika prompted the idea to try to bake on non-stick material. I bought it at VTK. I have it white. Have Hairpins - green.
Now I have found what I have been looking for.The meringue is removed from it, as from an oily surface. It dries very well.
The fabric remains without the slightest change or damage whatsoever.
This is the meringue I get now when drying.



I hope that this information will be useful for many who love meringue and bake it often.

[husky]

husky Thank you for sharing your experience with us. I have a question. How tall is your meringue? I made a small cake with a meringue of 1 cm. In a day, there was no meringue there! So what can you do? taller meringue - taller cake! And if the cake is 18 cm in diameter? where is there higher ...

[Morkovochka]

Morkovochka, that I find it difficult to answer, what is my height. Next time I will definitely measure it.
So for a throw-up 1.5-2cm. And what confuses you about tall cakes with a small diameter? Is your meringue dry inside?

[husky]

husky I bake meringues in an old oven, in which it is very difficult to adjust the temperature. I bake on very low heat for 5-6 hours. If I make more fire, then the meringue blows up slightly, but it takes 3 hours to bake. What is wrong? Tell me And the meringue cakes are high (7-8 cm) Or is this normal?

[Morkovochka]

Morkovochka, I understand that if your meringue "grows" in volume, then the temperature is high. It is not dried, but baked. Do you have a gas stove or an electric one?
And meringue cakes come out the same height for me. It's okay for me. Sometimes you want even higher. (As the idea requires)
You have to bake extra meringues.

Girls, and someone baked meringue in one layer on convection, even if I slow down. I put it in the oven on the lower-upper heating and 100 degrees. And now I'm thinking, maybe it will dry faster on convection?

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.

Already tried it .... part of the time was replaced by convection, in the end, too, two hours. I’m on the principle-better dry than not dry

A stupid question has matured. Is meringue combined with honey cakes or only with biscuit?

Thanks for the recipe!
The first time I baked small bezeshki, everything worked out and everyone was very tasty!
Now I'll try to make a cake layer!

Girls, please tell me so that the meringue remains dry and crispy which cream to use? I want chocolate on boiling water cake + cream + cherry + cake + meringue + cream? + Cake shock. on boiling water.

Girls, please tell me so that the meringue remains dry and crispy which cream to use? I want chocolate on boiling water cake + cream + cherry + cake + meringue + cream? + Cake shock. on boiling water.

Crosby, I use Charlotte cream from Mistress with meringues - very tasty and combinable;)

Thank you for the quick response: flowers: I've read that a little meringue leaves and becomes soft with charlotte, but how are you? I wish it was dry

Hurray-ah, finally I succeeded in IT (though, on the second try, but now I know exactly how NOT to do it). The meringue was dried at 90 gr. about 3 hours, no smudges, tender and with nuts. hmm. Thanks to TORTYZHKA for such a detailed MK and Huske, who "poked her nose" into Temka.

By the way, I also dried mine at 90 C, but for 2 hours.

And I dry my meringue with cakes for two hours too, but ... at 120 degrees.
And before in another oven it dried at 100 degrees and also for two hours.
I've had three ovens in my lifetime. In the very first of them, it dried only at the lowest position. And in the last two on the top. Oh how !! There are housewives who dry meringues with the door ajar. I didn't have to dry it like that. There is no need.
So I think a lot depends on the oven.

Dear ladies, determine what the matter is: - I kneaded the meringue, everything is according to technology, everything is beautiful. I put a 3 cm pancake on a piece of paper (I made a layer for the cake) and put it in the oven at the slightest pace. It was baked or dried for two hours, tried it with a match (showed the presence of stickiness inside), continued baking (40 minutes).The result is whitest on top (where is creaminess?), No bubbles; the bottom (easily off the paper, then) light cream color. The main thing is inside, and there, between two serviceable layers, there are burnt contents, though they taste like roasted nuts. Based on the latter, all of this was not thrown away and went into the cake (with success), but the question remains - what kind of business?

Take the exam. Meringue did the first time. Honestly, the sugar did not completely dissolve - the mixer began to warm up, I have it for 150 W. And then they wrote that it was impossible to stop (so I didn't cool it). She quietly hinted to her husband that I needed a new one. Dried in AG at 95 degrees, in two floors. For about an hour. Inside, too, they dried up, there was no toffee.

laid out in the base of a detachable form, d-25cm. And this one is larger, some are cracked

they are without flash. For, so to speak, a better view of the scale of the disaster.

Dear craftswomen, please explain to me what I did wrong.
I tried to make a cake like a Husky in a master class
"Three-tiered sponge cake with a layer of meringue and Charlotte cream".
I made half a portion of chocolate in boiling water, cut in half, Charlotte Husky cream and Husky meringue.
The meringue was dried in the oven for 1 hour at 140 degrees (less my gas oven does not hold), it became so light brown. I collected cake: biscuit, charlotte, meringue, charlotte, biscuit without any impregnation.
It turned out very tasty, but all the meringues dissolved in the cream (ate after 3 hours). Who did not know that it was there, and would not suspect. Should the meringue dissolve? I thought it would crunch like a Kiev cake.

If the cream was not very dense and uniform, then the meringue will definitely get wet. Although according to this recipe, from Charlotte, even with a high content of oil, it melts for me too. Therefore, I only make cakes according to the Coconut meringue recipe, replacing the coconut with flakes. This meringue does not get wet even after 2-3 days. (well, I also give more sugar)

[Olyalya82]

Olyalya82, probably because the meringue disappeared in the cake in three hours, there are several reasons. I'll try to guess them.
1. The meringue itself was not dry enough. It is possible that due to the fact that the temperature is too high for drying the meringue, when you saw that it changed color, you baked it for less time and it did not dry out completely inside.
2. The cream was soft enough (liquid) and it dissolved the meringue so quickly.
3. Chocolate on boiling water - the biscuit is moist enough by itself.
The recipe meringue I gave is never very tough. It turns out to be dry, but not as dense and tough as, say, with the addition of coconut and nuts. But all the same, my meringue dissolves after at least a day, and sometimes it remains, if not dry, by two, it still feels like it is meringue.
If they tell me that they like hard meringue, then I then bake it with the addition of coconut or nuts, then I already told you artisan.

Thanks for answers!
The cream was loose and the sponge cake was also wet. So I will master the coconut meringue, because in general everyone really liked the version of the cake.

The bezeshki were whipped for 40 minutes, but the sugar never melted. It was possible to beat in time and less.
There seems to be a lack of mixer power. It looks and tastes good.

Girls, made a small shortbread meringue in the cake, smeared it with cream, ate the next day, there was no meringue there ... it mixed with the cream, tell me what is my fault? how do you collect meringue cake? should it come into contact with the cream ???

[Lelechka84]

Lelechka84 , reason # 1: the meringue after drying the inside was dry / crispy?
Reason number 2: what kind of cream did you have, oil? Here, personally, my cream was cut off and the liquid separated a little ... and as a result, there was nothing to crunch. Now I dry the meringue well and be sure to bring the cream to mind. maybe the girls will add something. The assembly is probably like most ...: biscuit-cream-meringue-cream-biscuit.

[Lelechka84]

I can't find a post where I already gave an explanation on the meringue, which has dissolved.
Lelechka84, you tatianaskazka wrote everything correctly.If you want the meringue to stay dry in the cake longer, you need to dry it very well. You can also add nuts or coconut to it.
And use the cream. with as little moisture content as possible. The most successful cream in this regard is butter. But as Tanyusha correctly said, he should not be cut off. That is, moisture should not leave the oil base. The cream needs to be whipped.

I have a different recipe, maybe someone will come in handy.
6 egg whites
300 g sugar
salt on the tip of a teaspoon.
Beat egg whites with salt and 100 g sugar until stiff.
from 200 g of sugar, boil the syrup "on a ball" and pour the syrup into the whipped egg whites.
Put the whipped mixture in a water bath and whisk without stopping (better with a whisk, we do not need active whipping, whisk it lightly more evenly stirring) bring it to about almost a boil, the mass should be dense and even pour a little pearl. (if you do not want to wait long, you can put the pan on the fire, but just make sure that the proteins do not start burning) The proteins will be dense and thick.
Remove from the water bath and continue whisking (with a whisk) until cooled (so that you can transfer to a pastry bag)
Place the bezeshki on oiled paper and put them in the oven for about 1-1.5 hours at a temperature of 100-120 degrees (the main thing is that they do not burn) the meringues will be strong, very dry and crispy, like in the FLIGHT cake
I forgot to add at a high oven temperature, voids can form inside. Used this property for filling with cream.
I used the yolks for the dough 6 zhelskov + 2 eggs + 4 tablespoons of flour + 4 tablespoons of sugar +1 tea. a spoonful of baking powder (it turns out like a biscuit) baked on a baking sheet, cut it into cakes and put it on jam, put a bezeshka on top

[Raccoon]

Raccoon , and how much water to take for cooking syrup with 200g of sugar?

[Raccoon]

Raccoon , and how much water to take for cooking syrup with 200g of sugar?

Water is about 1/4 cup, well, what would just wet the sugar for cooking, and then cook until sample "on the ball" then if you drop it into the water, the drop should settle to the bottom in a dense ball. As a rule, in appearance, the syrup becomes slightly yellowish, completely transparent, during boiling, very small bubbles, and on the contrary, more viscous large bubbles appear on the surface (if it is very hot)

I have already read the whole topic up and down, but I just can't get meringue or top layers in baking. Well, I don't understand where I'm making a mistake. I beat with a submersible blender in the coolest standing foam, then little by little I add powdered sugar (since my sugar never dissolves and creaks). I don’t like very sweet things, so I don’t give a lot of powder (maybe this is the mistake?). I tried it without citric acid, and with it - no difference. The proteins come out the coolest, you can cut them. But as soon as they get into the oven, everything is blown away and you get a miserable pancake. If you dry it longer, then it dries up, but there can be no question of any volume or semblance of meringue. I tried it at different temperatures (from 140 to 110), with and without convection - the same disappointing picture. HELP MI PLIZZ

[Katyusha]

Katyusha, most likely the error is in sakh. powder. Try looking for fine crystalline sugar. If you can't find it, choose from several types of sugar.
Just add as much sugar as prescribed.
The only thing that may not be entirely correct in ready-made bezeshki is caramel drops. Well, even with them it will be very tasty.
Good luck!

[kava]

kava, I see two errors at once.
One of them and the most important is to reduce the amount of sugar (powder). The meringue turns out to be so airy and grumpy precisely because of the amount of sugar.
The second is replacing sugar with powder. Tortyzhka also said that it was sugar that was needed. then the meringue comes out better.
I myself can say that with powder my mass comes out weaker than with sugar, and therefore when baking it turns out to be dense and low.

Girls, thanks for the hint! I'll try next time with sugar and more. Thank you my dears

Girls .... help .. how to remove meringue from baking paper? already baked ... and they stuck tightly. still warm .... HELP !!!!!! I seem to have seen such a question somewhere here ... I'm looking, I can't find ...

[husky]

husky , and if we add nuts (mix gently, like flour in a biscuit), does the cooking time change?

[kleopka]

kleopka, you write everything correctly. Stir in the nuts gently, just like flour. I bake on time the same way. like a simple meringue. Now I bake for 2 hours. But it all depends on the individual oven. She used to bake in another oven for 1 hour. Look HERE I wrote about baking meringue with and without nuts. Comparison.

My bezeshki, little ones.
made to decorate the cake.



the cake itself

[husky]

husky , my meringue with nuts burns out .. it seems like the oven is at a minimum (as far as possible) and I keep track of it all the time, but inside it turns out brown

[kleopka]

kleopka, and that meringue still has a bitter taste, like burnt or only brown color?
For me (before, when the stove was simple without a timer), sometimes the meringue turned out to be brown inside, if I forgot to turn off the stove, and it was baked all night.
I know clients who just love this meringue and ask to always be brown on the inside. But it does not burn out, it just changes color. And you have. what happens - burnt?

[husky]

husky , the bottom burns a little, but if you get it out earlier, then the inside is not yet ready - it is wet ..
It tasted okay for me, but my friend tried it and immediately said that it was slightly burned.

Does the cake use crumbled meringues?

oh .. and also my nuts were not very finely ground, chopped hazelnuts (I already bought one)

Does the cake use crumbled meringues?

That is, the meringue was baked in a whole layer, and then ... bam and suddenly broke? If it means so, then yes I use it. When the cake is cut into pieces, it doesn’t show itself!
And then! After all, there are recipes where a whole layer of small bezeshek is laid between the biscuit cakes. I really haven't tried that. But they do the same. So there is a place to be!

I also just chop nuts with a knife. Sometimes the truth and rubbing on a grater. This does not change the result for me. It's okay. Burnt neither outside nor inside is not. Most likely it depends on the oven.
Try to bake at different levels. Maybe this will play a role in your oven.

[husky]

husky , my meringue with nuts burns out .. it seems like the oven is at a minimum (as far as possible) and I keep track of it all the time, but inside it turns out brown

This is due to the high temperature. Buy a thermometer for baking at 130-150C, put it on a baking sheet and keep the temperature at 110-120C and everything will be white.

Does the cake use crumbled meringues?

I use it for sprinkling the sides and top, if I'm too lazy to decorate the cake.

My grandmother was an upscale specialist in baking and cooking in general (including bread on her own made hop yeast), she made delicious biscuit rolls, toffee, meringues. She usually made a lot of meringues to order, and I remember how my sister and I helped her. She put a stool in the middle, on it a bowl of very warm (almost hot) water, and in a bowl - a bowl of squirrels (and then sugar), so my sister and I sat opposite each other, grandmother gave us each 2 whisk (in each hand) and we whipped (as if we were skiing) - chukh-chukh and so on, without stopping. Her meringue always turned out excellent. She baked it in a Russian oven after baking bread, when the temperature was not already there. It’s a pity that I didn’t write down all her recipes (I didn’t think that one day she would be gone and I would have to become a hostess ...). But the fact that a bowl of proteins and sugar was in a bowl of hot water, I remember well.