Meringue

I sit, "guarding the oven")))))))))))

Even at school I tried to make meringues. Naturally, burnt toffee-cakes were obtained.

But looking at this recipe, photos, comments - I could not resist.
There are 4 squirrels left from Donetskaya Sdoba (3 + 1; I knew that I would need three squirrels for meringue, but I didn't dare to recalculate for 4). With my crooked handles, changing something also means products to be discarded.

Whipped in Kenwood. At first, the squirrels did not want to beat at all. Quietly increasing the speed.

And I saw such a miracle !!!!! Squirrels are like a soufflé, even if you cut them with a knife. I have no pastry bags. I thought to make it out of tracing paper. And as I saw this soufflé, it was so scary that it would not pass through any holes in the bag. Shaped just with a spoon.

Waiting)))))

Thank you for the inspiration!!!!

I sit, "guarding the oven")))))))))))

Even at school I tried to make meringues. Naturally, burnt toffee-cakes were obtained.

But looking at this recipe, photos, comments - I could not resist.
There are 4 squirrels left from Donetskaya Sdoba (3 + 1; I knew that I would need three squirrels for meringue, but I didn't dare to recalculate for 4). With my crooked handles, changing something also means products to be discarded.

Whipped in Kenwood. At first, the squirrels did not want to whip at all. Quietly increasing the speed.

And I saw such a miracle !!!!! Squirrels are like a soufflé, even if you cut them with a knife. I have no pastry bags. I thought to make it out of tracing paper. And as I saw this soufflé, it was so scary that it would not pass through any holes in the bag. Shaped just with a spoon.

We are waiting)))))

Thank you for the inspiration!!!!

Good luck! and we are waiting for the report!

Oh, I couldn't stand it. She opened it and grabbed one bezeshka. Vkusnotaaaaaaaa. You just need to stand for another half an hour (at the same time, in practice, I will master convection).
Surprisingly, it seems that I already laid the dried bezeshki on the baking paper - nothing at all stuck to the paper !!!!! I remember my experience many years ago - I CUT OFF the meringue from the paper with a knife, the burnt bottom of the cakes remained tightly fried to the paper.

Girls tell me, if you take a shortbread cookie on it, put a little thick jam and put meringue on top, will it not melt from the jam?

The meringue did not melt, I put thick strawberry jam on the shortbread cookie, the meringue on top, does not melt for three days ... and then we ate

Everyone with the coming NG) for the first time tried today to plant the bezeshki through the attachments, the meringue was very persistent neither from a spoon nor from a cup upside down ... but ... when the relief was deposited, I did not discard all the reasons given by Haskoy. I think maybe this is because of the sugar, it has not completely dissolved (just from well, very large crystals)

I noted for myself three options, when the meringue turns out to be shapeless, low and dense.
1.If you leave the whipped whites without sugar for a while , they cut off a little. Even if you beat them again and put them in a "standing" position, then when you add sugar they become liquid, and when baking you get a very dense meringue.
There were several more times and this.
2. When separating the protein from the yolk, just a little bit, the yolk got into. I seem to have caught it all and deleted it.
The protein whipped perfectly (when turning the container - everything remained in place, it did not even budge !!!), but as soon as I started adding sugar and whipping, the proteins immediately became liquid !!!
And I also noticed
3. The finer the sand, the meringue will be denser when baking.

Good evening everyone! So for the first time I tried to cook meringue, following all the recommendations and advice of Husky (she is an indisputable authority for me) - protein to sugar 1 to 2, temperature just below 100 and 1 h 50 min - and besides, I also found this charm

but do not tell me .. how to make a meringue with a toffee inside? I have a child with such a toffee loves?

and more please share ... and if there is convection .. then also bake for 2 hours?

[NataST]

NataSTwhat an unusual shape the cake is. I got used to the fact that the meringue is usually made round, but here is a drop. I see that the meringue succeeded. No cracks, white. The meringue has dried well, since it has not lost its shape. Bravo!! And I'm glad that everything worked out. I didn't get meringue right away. Often everything was in cracks. It seemed to vomit and there were sugar smudges. True, it was a long time ago.

[argo]

argo, in order for the meringue to be inside with toffee, you need to bake less time. Previously, when I baked for 1 hour, it often turned out with toffee. But these are big cake layers. And small pieces, you generally need to bake less.
I now bake 2 hours on convection.

[what an unusual shape of the cake. I got used to the fact that the meringue is usually made round, but here is a drop.]

what an unusual shape of the cake. I got used to the fact that the meringue is usually made round, but here is a drop.

Lyudmila, so I really like these drop cakes of yours, they do not give rest, but there is no such form, a couple of days ago on the forum I discovered your sketch of a drop, well, I was glad that at least in this form, but I will make a drop! I printed it out, circled on parchment and you're done! And you

[Ksisha]

Ksisha, you didn’t have a bump precisely because of these three reasons. If there was one of these reasons. you would get absolutely flat bezels. And you can see on the cut that the meringue is porous and baked well. Most likely the reason lies in the whipping of the proteins. You probably didn't beat them up. Although I do not exclude the size of the sugar.
And when I bake meringues, I never beat the sugar until it is completely dissolved. This is how the mixer can be burned. I always feel sugar on my shoulder blade. I determine that the mass is ready for baking if:
1.mass slightly settled and became denser after the start of whipping with sugar
2. The mass has changed from matte to glossy.

Girls, can you tell me why the meringue may crack? did it in the oven at 80 degrees with a convention of 2 hours. It started cracking in an hour after it was baked. Definitely not overdried. No caramel drips.

[Ksisha]

Ksisha, you didn’t have bump exactly because of these three reasons. If there was one of these reasons. you would get absolutely flat bezels. And you can see on the cut that the meringue is porous and baked well. Most likely the reason lies in the whipping of the proteins. You probably didn't beat them up. Although I do not exclude the size of the sugar.
And when I bake meringues, I never beat the sugar until it is completely dissolved. This is how the mixer can be burned. I always feel sugar on my shoulder blade. I determine that the mass is ready for baking if:
1.mass slightly settled and became denser after the start of whipping with sugar
2. The mass has changed from matte to glossy.

Thank you, I will try again on the weekend, I hope this time there will be a relief)

already made meringues twice. It tastes great, but the shape is not very good. Blurs. I reread the tips, we will try. I want a sponge cake with a meringue, thanks to Huske for the advice on how to assemble such a cake correctly (for what).

Olya, thanks for the plus sign !! Can you give me more information and we will try to figure out why the meringue does not hold its shape? And is there a photo?
After whipping the whites, when turning the mold, the whites do not pour out, do they slip? By adding sah. sand, meringue does not lose its shape?

I didn’t take a photo (it’s unpleasant to take a picture), but it was necessary so that it didn’t work “hard in treatment, good in paradise” in the sense that showing the first one and correcting mistakes, I would not spoil the second. And now it will be necessary to spoil it for the third time for the photo.The whites were whipped like a protein custard (I get a cream, there is a photo in the subject about the cream) when I baked a biscuit, I could not grind sugar until there were no crystals, so I decided to add powder to the proteins, at this stage it dripped, and the second once done with sugar. I was distracted for a couple of seconds, but with the protein cream such a number passed: the whipped proteins could even stand for several minutes while the syrup was boiling, and with sugar they began to settle. And so as not to disturb them once again, I just laid out the whole mass in one layer or cake, or whatever it is called.

Olya, well, here and without a photo it is clear that in both cases you had mistakes and you yourself indicated them.
Tortyzhka also wrote that it is better to beat whites with sugar. They give the best structure to the protein mass. This is on the first occasion
On the second. You cannot stop cooking meringues at the stage of whipping the whites to the desired density and distracted. Let everything burn with a clear flame, but have not yet covered up the sakh. sand and not whipped, we are not distracted by anything. Otherwise, we get what we got. Current protein mass.
I don’t know how anyone does it, but that’s exactly how it works. I always have liquid proteins, if I do not perform the entire operation at once, but let the proteins stand.
As for not dissolving sugar. In a meringue, I never achieve its complete dissolution. It bakes beautifully even if the sugar is slightly felt. I wrote about this a little higher.

[first in lifemeringue]

I'll show mine too first in lifemeringue

my first was worse ...

Ira, you have the most gorgeous first meringues. My first ones were one-sided, yellow, torn, with caked sugar. So you are entitled to a medal. Slightly the ribs are not clear, but temperature could play a role here. I recently had this. But this still needs to be observed in order to understand exactly. Therefore, I will not say anything for now. I bake meringues all the time, so I'll focus on this, then I'll unsubscribe.

I bring to your attention another episode of the series "Oh, meringue, my meringue ..."

In comparison with the previous ones - I like it, but something is wrong again.

CAKE, THANKS VERY MUCH FOR THE SCIENCE !!!
Here is the report, What do you say ???
🔗
🔗
🔗

Olya, well, your meringue is not bad, but it seems to me that you have it loose. Dry but loose. Tell me your proportions on the meringue. Maybe I already asked, but I don't remember. And you also seem to have a high temperature. Their color is beige.
But I can't say. that everything is bad. No, my first ones were much worse.

Thanks for the answer. Next time I'll try a lower temperature, I set it to 110. And the proportions are 1 protein - 3 tablespoons of sugar. The eggs are large.

Olya, I also make meringues in the same proportion. True, now I do not measure with spoons, but for 1 protein I use 75 g of sugar, which corresponds to an average of 3 tablespoons. I'll go and look into the cream, what are your whipped proteins. It is possible that then you do not whip the whites.

Huska, thanks for the answer. And of course the proportions are the same, because I spied them on you

Girls, just don't hurt me, I want to tell you how I make meringues.
I used to make meringues without any problems - it always came out perfectly, but then something happened (I suspect the oven) and the meringue stopped working. I was tormented, tormented, and at some point it dawned on me - now I do this only:
beat the whites with sugar for a couple, add lim. kitty and essence, and I plant any flowers and figures on thick cellophane (I don't know exactly what it's called). They dry for several days in winter, 1-2 days in summer. And they get dry, crispy and melt in the mouth. I dry square, round or quadrangular and lay in a layer in the middle of the cake. That's it, no pain.

Remains of "luxury":

[olga_sofia]

olga_sofia, went and looked at your whipped cream. But there I did not find whipped proteins separately. Found a fully brewed protein cream. Therefore, I cannot say how much whites are whipped to the desired consistency. But until you have done your meringue several times, you will not be able to find your own baking option. Your meringue is already normal, quite attractive, and therefore edible. There is probably someone. So try again and again.Then you can understand where at what stage what is wrong with you.
next time, pay attention to the whipping of the protein before adding sugar. Try turning over the container you are whipping in. The protein is dense, does not fall out, does not slide down the walls - it means normal.
I poured sugar, beat it. Pay attention so that the mass seems to settle, become dense and shiny.
Put in the oven, pay attention so that your meringue does not increase in volume. If it starts to swell and grow, then the temperature is high. Reduce.

barbarita, no wonder you have a meringue. You cook it like a wet meringue and then dry it. Girls have been doing this for a long time. And the most important thing is that it comes out with an excellent result.

[barbarita]

barbarita, Girls have been doing this for a long time.

Ha, but I didn't know, I thought I was the only one so clever 🔗

And the most important thing is that it comes out with an excellent result.

Thanks for that 🔗

[olesya26]

olesya26, you got the most gorgeous meringue. It remains only to learn how to smooth it exactly from above, before drying. And most likely you got it right after drying. Cracks appeared due to the temperature difference. But you have it intact and did not break.

[olesya26]

olesya26, you got the most gorgeous meringue. It remains only to learn how to smooth it exactly from above, before drying. And most likely you got it right after drying. Cracks appeared due to the temperature difference. But you have it intact and did not break.

Lyuda, thank you very much. I appreciate the praise from such a master as you. I think it cracked, because I checked it constantly, lifted it up and looked from below if it was ready or not. I did it from three proteins and a glass of sugar.
And the next day I did not succeed in this, I made from 6 proteins and one and a half tbsp. sugar (probably a mistake here), whipped up perfectly (the spoon was standing), but it turned yellow in the oven and did not want to dry. It was soft, took it out of the oven and froze, but the cake immediately softened and caramel came out, so I want to make it scary too

Luda has now re-read your answer again, but I got the meringue right away, I did not wait for it to cool in the oven.
And I didn’t level it, I read the topic on a classic biscuit, there it’s impossible to level the dough too much, so I got it wrong

Olesya, for the second time you had a mistake in the amount of sugar. There is usually 240 g of sugar in a glass. That is, the first time you had 80 g of sugar for 1 protein, 60 g of sugar for 1 protein. If you take even less, you will get generally white sweet eggs. That is, the mass will not dry due to what. There will be no sugar. Well almost absent. Hence, your meringue came out a second time softer. And since there was less sugar, the protein also became creamy. And protein dough equalizes very well before baking.

I just have one continuous problem with the meringue. It burns strongly for me, even with the door ajar. I don't know what to think of anymore ...

Thank you Luda,: rose: and I think this sweet needs less sugar, Thank you !!! otherwise I had to eat sweet eggs

[how to grease a cake with cream so that the meringue does not sour]

Lyuda teach me please how to grease a cake with cream so that the meringue does not sour... And then in the evening I collected the cake and put it in the refrigerator, in the morning I took it out and the meringue inside is sour OR stick your nose where you can read, learn

ANSWER:

Olesya 26, if the meringue goes inside the cake as a layer, then, in order for it not to sour, you can alternately grease it on both sides with melted chocolate or just a plump cream, like ganache, for example. That is, your cake assembly sequence will be as follows - cake, main cream, meringue, greased on both sides with another or cream, or chocolate, main cream, cake ... and. etc.

Alternately - it was smeared with chocolate on one side, put in the refrigerator, allowed to solidify and smeared on the other side.

This question was already HERE and HERE

Svetik, thank you very much, I thought so, but I wanted to know the opinion of the masters. The truth is I don't know what ganache is Thanks again, I'll go read the link

Creamy chocolate dense yet fluffy cream Ganache - this unknown and strange "beast"

Olesya, Sveta answered everything correctly. It is necessary to isolate the meringue with something chocolate. You have a fairly dense meringue in the photo. Why did it melt so quickly. I have at least a day and a half as "alive" remains. Well, and then slowly begins to lose its sourness. What kind of cream do you have inside? I use oil more and more.

[Olesya 26,]

Olesya 26, if the meringue goes inside the cake as a layer, then, in order for it not to sour, you can alternately grease it on both sides with melted chocolate or just a plump cream, like ganache, for example. That is, your cake assembly sequence will be as follows - cake, main cream, meringue, greased on both sides with another or cream, or chocolate, main cream, cake ... and. etc.

Alternately - it was smeared with chocolate on one side, put it in the refrigerator, allowed to freeze and smeared on the other side.

There was a question already https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65312.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65312.0

[Olesya 26,]

Olesya 26, if the meringue goes inside the cake as a layer, then, in order for it not to sour, you can alternately grease it on both sides with melted chocolate or just a plump cream, like ganache, for example. That is, your cake assembly sequence will be as follows - cake, main cream, meringue, greased on both sides with another or cream, or chocolate, main cream, cake ... and. etc.

Alternately - it was smeared on one side with chocolate, put in the refrigerator, allowed to freeze and smeared on the other side.

There was a question already https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65312.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65312.0

Svetik spasibishche is huge for you, I thought so, but I wanted to know the opinion of the masters The truth is I don't know what ganache is Thanks again, I'll go read the link

I don't know what ganache is

Creamy chocolate dense yet fluffy cream Ganache - this unknown and strange "beast"

Olesya, Sveta answered everything correctly. It is necessary to isolate the meringue with something chocolate. You have a fairly dense meringue in the photo. Why did it melt so quickly. I have at least a day and a half as "alive" remains. Well, and then slowly begins to lose its sourness. What kind of cream do you have inside? I use oil more and more.

Huska, thanks again for a detailed analysis of errors and advice on how to fix them. The meringue really turns out to be tasty, dry (with voids inside). Hunters eat it in bulk, I myself am one of them. I am hatching the idea of ​​making (how loudly said, huh?) A meringue cake. I thought to ask about a suitable cream, and now the answer is ready, thanks to fomka and husky.

for the first time in my life I made bezeshki! It turned out! The kids ate it! I was afraid for an old mixer and did not completely break the sugar, as a result, in some places the sugar bubbled a little and tore off the roofs. The meringue came out dry and crispy. Baked for min. Fire with a matchbox for 2.5 hours. Thanks for the recipe!

[shakti]

shakti, I'm not sure that it was from the fact that the sugar did not disperse that the syrup emerged, baked and bubbled. My sugar never completely diverges, I already wrote about this. But the syrup has never performed in the last 10 years. I have suspicions that this is due to the temperature regime. Previously, there was not a very reliable oven, then this was present. But the more often I baked them and stuffed my hand. I adjusted to my then oven, this defect itself disappeared.

Olesya, Sveta answered everything correctly. It is necessary to isolate the meringue with something chocolate. You have a fairly dense meringue in the photo. Why did it melt so quickly. I have at least a day and a half as "alive" remains. Well, and then slowly begins to lose its sourness. What kind of cream do you have inside? I use oil more and more.

Thanks for the science. I don't really like oil creams. A limp from yogurt cream. The next one I made after the advice of Sveta, butter + condensed milk did not turn sour. Super (y) thank you girls for the science. +1 to you for science
Now I'll go to the topic on icing
Sveta thank you ganache is really not a scary beast

[Girls]

Girls, for the gifted mona repeat ...

So how long does it take to bake correct meringue in a convection oven? And how should I set the temperature?

[Flaksia]

Flaksia, sugar (brand) tried to change?

Honestly, myself, never with such stubborn sugar, which does not want to dissolve in proteins, did not come across ... just in case ...

[Flaksia]

Flaksia, and you try to bake with unspent sugar. Here I am here wrote how I determine the readiness of the mass for baking meringues.
For me, sugar that has not been dispersed in the mass is not an indicator of readiness for baking.

Crochet, I'm afraid that there is no definite answer to your question. It all depends on the oven and the quality of the food.
I had 4 ovens while baking meringues.
The first one, still in the old apartment, is a gas one. The meringue worked. And that's all I remember.
I baked at no temperature, I don't remember on any shelf. That's what I can say for sure, I never baked with the door ajar. I remember that.
Then there were three electric ovens.
The first one without convection. Meringue also worked. Baked at 100 * no more than an hour. And these are layers for the cake, not small bezeshki.
The second oven was already with convection. But baked without her. I did it better. Moreover, if in the first one the heat is at the highest position, then in the second at the lowest position.
In the third oven (the current one) I have a program. Now I bake on convection at 120 * for two hours, no less. I bake in the upper position of the oven.
And every time after purchasing a new oven, I adjusted to each of them. My meringue both burned and bubbled with caramel, and cracked at first. Slowly I got used to them and looked for the right position and baking program, in which the meringue turned out.

[Flaksia]

Flaksia, and you try to bake with unspent sugar.

Exactly !!! And then look, how capricious !!! Sugar they do not diverge !!!

No kidding, back in the days Cakes Aunath complained that the sugar did not completely dissolve in any way. And it doesn't dissolve to the end either. Well, okay!!!

So that, Flaxia, your case is far from isolated. There are many of us!

no, it is clear that I do not see the mass itself and maybe we are talking about different degrees of sugar that has not been dispersed. I feel it, but I can't say that it is strongly visible in the whipped mass. The mass looks more like a homogeneous, smooth and shiny. And the mass has become denser and turned from matte to glossy?
I have caramel extremely rarely, and yet I am more inclined that this is due to temperature.