Meringue

[Natusichka]

Natusichka, the forum has a similar method of making meringuehere

Yes, yes, I just wrote it for information, I remembered something from my childhood ...

Yes, yes, I just wrote it for information, I remembered something from my childhood ...

And I thought, look for a recipe

A couple of proteins remained from the butter beer, and then, on the topic of blenders, they said that our brown cannot whisk proteins with a whisk, so I rushed to defend my honor and dignity.
By the way - the whites just whipped up in 4-5 minutes, and completely finished with sugar in about 15 ...

For the recipe and instructions - a huge thank you! Before that, she had done meringue back in school in the ancient Ma'am's oven, and she remembered nothing at all, neither with her hands nor her head. Bezeshki came out wonderful, but slightly cracked. Inside - no toffee, dry ... Is it overdrying?

I held it at 85-100 degrees (it's just that my pen is so badly marked there that you can't understand - either it's already a hundred, or not yet, in general - somewhere like that), with convection, two hours on a timer. The color is pleasant, not burnt, creamy white (made with lemon juice), but the crust on the outside - a little cracked. This, however, does not affect the taste.

[Ernimel]

Ernimel,

There was a couple of proteins left from the butter beer

What is butter beer?

[Ernimel]

ErnimelWhat is butter beer?

Hehe ... a little self-promotion.. This is my competition-literary recipe actually ..

[Ernimel]

Ernimel,
Oh, very interesting Thank you very much

Girls, I have such a question .... when the meringue is dry, should it be taken out of the oven immediately warm or turn off the oven, let it cool down and then take it out of the cold?
and how you can store the meringue so that it doesn't get damp, I want to do it in advance, suddenly it won't work out so that there is time for a new one (pah-pah-pah)

[Irishe4ka]

Irishe4ka, I prefer to leave the meringue to cool in the oven. And I keep it there until I use it. It's drier there. Although you can just keep it on the table if the room is dry. Our batteries are now flooded and the kitchen is dry enough. If the oven is needed for other purposes, then the meringue can be easily removed from the oven while still warm.

[husky]

husky, thank you ..... intuitively I assumed so

Per serving:
3 squirrels
200g (glass) sugar
10 drops of lemon juice or diluted citric acid.
Hello girls)) tell me how many cakes are obtained from such a norm of products? and how high do you need to lay out the whipped meringue so that it dries well?

I have a slightly different recipe for a bookmark, for 3 proteins there is 9 table. sugar lies. This is somewhere between 220-230 grams of sugar. From this norm, I usually spread meringues with a diameter of 28 cm. The height is about 2cm when baked. If you consider that when baking it does not rise for me, then most likely I spread the mass of the same height.

meringue - strong foam, so you can spread it without a form, as I understand it ...

meringue - strong foam, so you can spread it without a form, as I understand it ...

You can spread it without a form. But if you will make a layer for a cake of a certain size, then it is better to bake in a mold.
Another option. Outline the shape of the cake on paper and spread the meringue over it. But even better with cond. bag in a spiral. Then the contour will be clear and the height is uniform everywhere.

Thank you girls for the advice)) it is for the layer of the cake that I need meringues, only I made it in the form of bezeshek. I won't have time to dry two cakes. I will lay cookies between the cakes and a thick layer of cream, so I think it will even out if I put a press on top for the night or put meringue on a cake on top?

If inside and overnight in the refrigerator, then it will settle well without a press. And even more so with the press.

Bezeshki turned out to be exceptional, beige with a pink tint. dry and tasty. only nobody noticed them in the cake, they dissolved in the cream. it even became insulting. maybe a smaller cream was needed. or bake a thicker cake. what is wrong

Girls, please tell me where my mistake is. Soon my daughter is 3 years old, I haven’t cooked meringue before, but now I decided to surprise me with a brand new cake for my birthday and, plus, to master meringue. Whipped the squirrels correctly (the squirrels did not move when the bowl was turned over). Then I put it in the oven, temperature 120 - 130 on a thermometer (the smallest fire on my stove). I kept them there for about 2 hours. However, they began to burn, and to the touch they felt like living. I felt sorry for the squirrels and I took them out of the oven. They were like jelly and began to dry right before our eyes. the inside was also dry.

[Deer]

Deer, and what you have not written about sugar? And I understand that you have a gas oven?

[Deer]

temperature 120 - 130 on a thermometer (the lowest fire on my stove). I kept them there for about 2 hours. However, they started to burn

Deerif at min. temperature burns meringue, then you need to open the oven a little.

Deer, and what you have not written about sugar? And I understand that you have a gas oven?

People, I also thought about sugar. Most likely Olenushka tried so hard, tried so hard that she forgot to add sugar.

Girls, I'm so into the gas. oven. A large meringue cake is baked, and small ones burn and soft, and then dry up, and were not tasty. Everything was fixed. Into an oven preheated to a minimum on the top. I put small bezeshki on the level, after 20 minutes I try to lower the temperature even more (there is a little towel in the oven door). And dry until tender. But I get better meringue with larger figures.

[Mistress]

I also made the meringue only as a layer for the layer of the cake. From a portion of three squirrels, a meringue with a diameter of 26 cm and a height of about 3 cm came out, I'm thinking, isn't it too much for the layer? Can it be cut or at least cut off the top? It came out a little with a dome. I forgot to add the lemon. She baked at a minimum temperature, a new gas oven with a slightly open door for 2 hours, and then, turning it off, left it still there.

The pinkie is a photo from a phone, and even with night lighting, the lamp in the kitchen is luminescent backlight.
I checked the readiness with a toothpick, only then I realized that this was not necessary, it could get wet in the cake ... or ... In the morning, removing the paper, I saw caramel spots on the back side ... That I already know, after reading the whole Temka, dissolved sugar ...

Maybe a serving is enough for a layer and from two proteins?
And yet - in my opinion Mistress I wrote I do not remember where, that bakes meringue for a nut cake, but according to the Coconut recipe, and does the cinnamon remain in the recipe or not?

It turned out well, only it looks like the temperature was too big, so the dome was formed)
2 proteins are enough for 26 cm)
And I don't put cinnamon in nut meringue)

[Mistress]

And yet - in my opinion Mistress I wrote I do not remember where, that bakes meringue for a nut cake, but according to the Coconut recipe, and does the cinnamon remain in the recipe or not?

AHA! I! I do it without cinnamon, the rest is all according to the recipe, replacing the coconut with nuts.

And you don't need to cut your meringue, you just crumble it. It will be good with a cream, don't worry!

AHA! I! I do it without cinnamon, the rest is all according to the recipe, replacing the coconut with nuts.

And you don't need to cut your meringue, you just crumble it. It will be good with a cream, don't worry!

: girl_cray: Start to cut a little - but inside, emptiness and places with toffee !!!!! I picked everything, and put the remaining crunchy scraps from the crust, piled on top of the cream and crushed it with a biscuit! It turns out that the temperature was initially high? ... and on my oven the very minimum ... (((

Some girls open the oven door a little to lower the temperature.Try next time) You will succeed)

Some girls open the oven door a little to lower the temperature. Try next time) You will succeed)

I baked the same at a minimum temperature, and even with the oven ajar.

Try to bake more coconut, nut meringues, they are denser. And there you will already decide on the recipe, and, most importantly, on the baking temperature)

Thank you! I will try!

[fomca]

fomcaThe toffee is the result of the meringue height. The most optimal height is 1.5-2cm. Then the meringue dries well. I make a 26cm cake for 2 squirrels. The voids turned out because the temperature was a little too high. The meringue rose slightly during baking and dried like that.

Luda, thanks for the answer! Having done the first time, I already understood and made some conclusions for myself and that it was necessary to do the same for two squirrels, I already understood the same, the layer was too high initially ...
Study and study again, and even more so that there is someone!

I put a cake with meringue (cut) in the theme of biscuits, very happy - delicious! Thank you!

Here are my bezeshki.
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[ludok01]

ludok01, this is the relief of the bezeshek !!! You can cut yourself on the edge !!!

[Husky]

Husky, thank you very much ! I am so pleased to hear this from YOU !!! Thanks again to you and all the girls who shared their secrets

[Deer]

Deerif at min. temperature burns meringue, then you need to open the oven a little.

People, I also thought about sugar. Most likely Olenushka tried so hard, tried so hard that she forgot to add sugar.

I did everything strictly according to MK - everything was measured, the oven was opened a little like when using a grill. I didn’t throw the meringue away, but put it as a cake blank, then baked a biscuit and voila - they ate everything to the crumb and said that it resembles the forgotten taste of childhood. Probably this is my oven

And here I am with a report on my bezeshka!

girls, help !!!!!

I made meringues twice, they turned out shiny and crispy, but ... after lying on a plate overnight, they became sticky outside

tell me what I'm doing wrong

Eh, I should see a photo As an assumption not baked, you need to keep it in the oven longer. And most likely it is the humidity in the room. Where did they lie? Try changing the storage location. Somewhere closer to the battery and not in a closed container, but covered with a napkin.

[Cake, husky]

Cake, huskyThanks for the tips.
It was important for me to grasp the drying temperature of the meringue. I used the second and fourth (out of five) levels in the oven, dried at 90 * with convection for less than an hour. Those meringues that were on the lower level dried perfectly, on the upper one they asked for more time.

Girls, backfill question:
Has anyone combined meringue with protein custard in a cake ??? Doesn't it get wet ???

Tell me, how many grams are 3 proteins? Remaining from the pasque - a whole plate

Tell me, how many grams are 3 proteins? Remaining from the pasque - a whole plate

On average 30-34g, if C1 eggs

Tell me, how many grams are 3 proteins? Remaining from the pasque - a whole plate

I deliberately hung the protein when separating the yolks for cakes. I had 14 proteins in a half liter jar, minus the weight of an empty jar. And we got an average protein weight of 35 grams.
And for some reason the eggs were of the 1st category.

Tanya, when I make meringues too, three squirrels weigh 103-105 grams. But recently I looked through old topics with Tortyzhka and there she wrote that the average protein weighs 30 grams. That's why I wrote it.

[People]

I looked through old topics with Tortyzhka and there she wrote that the average protein weighs 30 grams.

Peoplethen their eggs are wrong. Some small ones. Straight pigeon some.

I have testicles from my chickens, and I always choose the smallest one to put on a meringue or something else. Weighed, the average weight of the protein of one egg is 32-35g. From large eggs 45 gr.
Girls, my question is: why do my bezeshki turn out to be pure white, not cream. No matter how much I do, it turns out only white.

So it's good that the white ones. What's confusing? is it not baked? Soft? It can be seen that the temperature regime is correctly selected, since they are not creamy.

Girls, my question is: why do my bezeshki turn out to be pure white, not cream. No matter how much I do, it turns out only white.

Duc is the most correct meringue. Some people dream of such all their lives, they just do not succeed.

And I look at the photos, many have cream ... The beeshki are baked, dry. So everything is correct? Thank you so much! In the topic about mixers I put up a photo, in a plate there are modest remnants of this meringue. So this is correct? Hurrah!!!