Meringue

how many subtleties and tricks does this meringue have but the proteins must be disposed of
now they are baking - 25 minutes, the flight is normal

there was a strangeness, while I did not understand. furrowed the topic, but the following is not clear:

the whites whipped perfectly (I was guided by the biscuit master class). the volume has increased, I don't even know how many times, the peaks are peaked, the relief is sharp, nothing falls out of the dishes, even if you shake it.
somewhere before the introduction of 2/3 of all sugar, everything was gorgeous, thick and beautiful. and then the mass became softer, less in volume, the relief floated somewhat.
at first they were deposited with a clearer relief, in the end - the relief is very soft. but they hold on. the tips of all the meringues stick up, except for three pieces - they bent down with questions.

well, their view, of course, is not as beautiful as in the main photo. the first ones generally look like curly poop, I decided to plant the meringue through a plastic bag. then she spat and took out a culinary syringe, but this did not help much, since the relief was weak. although the shape is smoother and rounder. Neither batch nor syringe did not spread and did not float, they hold the mass vertically.

the whipped whites without sugar were not left for any time. the yolk did not get anywhere (it was not damaged at all). the sand is fine (but, by the way, has not completely dissolved).

let's see what they will be in an hour and a half. baked / dried at 100 ° C with convection.

* * *

Three and a half hours have passed since the start of drying the meringue. they seem to be ready. about forty minutes ago there was still a toffee in the middle. and now some of them have brown blisters, and the toffee has disappeared inside. Just like here:

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.

bubbles were to be expected, sugar not all dissolved. I'll wait another ten minutes and take it out.
took out. checked. a little more toffee in the middle. the meringue is white on top, cream inside, the toffee is also light. Well, okay, the first pancake is not so lumpy, but we need work on the mistakes.

Girls, good day to you. I'm with a question. Has anyone tried to dry the meringue on two levels at once? Or is it impossible?

Good people, tell me who can do what! We ourselves are not local ...
I, it seems, am not a beginner in cooking, and everything works out well, but here meringue heroically holds the defense ...

Beat the whites with powdered sugar and a few drops of lemon juice, observing all the rules, baked in a barely warm oven (I touched the baking sheet with my hands, did not burn it) for three hours. They were still soft, but began to brown, from the bottom up. I pulled them out, hardened. After a day of storage in the open, on the table in a vase, they became absolutely soft again.

I thought that their mixer did not suit me, I asked for a good mixer as a gift, but the result is the same


Yes, and one more thing: it was whipped up to strong peaks, it did not creep, but when it was put aside with a corrugated nozzle (on a syringe), the corrugation did not work, as can be seen in the photo.

WHAT THE HELL???

Firstly, please do not use abusive words on our forum. This is at least not decent.

Whipped the whites with powdered sugar and a few drops of lemon juice, observing all the rules

Where did you follow all the rules?

The gross mistake is to beat the whites with icing sugar.

Beat only with fine crystalline sugar, in several steps.

For the first time I hear that you cannot use powdered sugar - in many recipes, even the opposite is recommended.Do you think this is the problem? I did not begin to describe in detail all the manipulations I did, they, believe me, correspond to most of the recommendations.
As for the indecency of the word I used, our opinions differed ... I did not want to offend anyone.

[the majority]

For the first time I hear that you cannot use powdered sugar - in many recipes, even the opposite is recommended. Do you think this is the problem? I did not begin to describe in detail all the manipulations I did, they, believe me, correspond to most of the recommendations.

I do not count, but I am 200% sure.
On the use of sah. powders in meringue, can only be written by people far from the pastry chef.
It (sugar powder) can only be applied to glaze. And in the meringue there is only sugar. (!)

Also, let me say that the author of this recipe (Cake) is a real Guru.

I did not begin to describe in detail all the manipulations I did, they, believe me, correspond to most of the recommendations.

You answered yourself - the majority.

As for the indecency of the words I used, our opinions differed ...

??

Thanks for the advice, I'll try with sugar.

I found an old post

Sugar also did not need to be ground, it is perfectly knocked down and without powder.

from which it follows that it does not go astray without powder, but not that it does not go astray with powder

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.

Another old post. It does not come out tight and low for me, some other completely problem. Can, animals in the zoo lack meat do not add sugar (powder)? Maybe from this? It's just that in a few hours they really took the consistency of the dough, even though they were baked again. Not that hellish humidity in my apartment ...

Another question, do not consider it difficult to advise the newly-made owner of a hand mixer. I have direct paranoia that it does not capture the entire mass when whipping, I begin to make fancy movements along the walls of the bowl, the contents fly out. The bowl is a glass hemisphere.
And one more thing: I never thought about the brand of sugar. It turns out there is a difference too. Please advise what to buy (I'm in Moscow)

Or I can show my creation
Made by meringue
5 tiny proteins and 100 grams of sugar. Dried (without the name of the oven) in a drying cabinet "Dachnik-2"
Those below - tanned dried on the lower pallet - there was a toffee
Those that were white were dried on a grid.
And put it on special paper. Dried for three hours at "3"

The main goal has been achieved. Meringue in a fruit and vegetable dryer is a reality!

Do not consider it impudent, but let me make a few comments. It seems to me that the caramel smudges on the meringue are not dissolved sugar. And my problem is that either the sugar does not dissolve or from the long beating of proteins with sugar the mass will sit down! (alas, respected divas from confectionery art, ordinary mortals have this) In the textbook for secondary educational institutions "Technology for the preparation of flour and confectionery": if whipping proteins with sugar for too long, the mass can strongly settle, become glossy and liquid. Beat such a mass to the required volume, it is not possible to add citric acid to it "No, of course, you need to learn to beat the whites with sugar. But it seemed to me more important for biscuits, and meringues can be made with powdered sugar. Niksya has it here. 🔗 a wonderful meringue recipe with powdered sugar, By the way, even maestro ERME uses POWDER SUGAR FOR MERENG in some of his recipes,

I make meringues all the time, make a cake and try to use only my own homemade meringue. And so, with tea, I also like it. I was very worried that the meringue from frozen proteins would not work, I worried in vain, everything turns out in its best form, of course, subject to the general rules: so that liquid or fats or yolk does not get into the protein. I freeze proteins in a plastic bag.Even with secondary freezing and defrosting, everything works out!
I also noticed that with prolonged whipping with sugar, the mass settles a little and becomes glossy.

I found an old post from which it follows that it gets confused without powder, but not that it doesn't get confused with powder

Nobody says that whites are not whipped with powder.
Look with what relief the meringue should be, and what relief you have when knocked down with powder.
It just doesn't exist.

So I'm trying to figure out why. I didn’t show off the picture! My heart feels that it is not from powder.

content flies out. The bowl is a glass hemisphere.
And one more thing: I never thought about the brand of sugar. It turns out there is a difference too. Please advise what to buy (I'm in Moscow)

Regarding the bowl: try another one with higher sides (everything flies out of one bowl, but not from another), there are also bowls with lids with a hole in the middle for a mixer (if necessary, you can cut out of cardboard and wrap with cling film).

After a day of storage in the open, on the table in a vase, they became absolutely soft again.

Have you tried to close the vase so that the air does not get in?

No, I see that there is some kind of wrong structure. I'll try to add more sugar.
As for whipping, the main question is: do you need to grab the whole mass with a whisk, trying to be right close to the walls, or is it somehow done by itself? I was even worried, I even helped with a silicone spatula.
Thanks to everyone who answers!

Here are my bezeshki:

🔗

Here are my bezeshki:

/]

Natusik bezeshki

No, I see that there is some kind of wrong structure. I'll try to add more sugar.
As for whipping, the main question is: do you need to grab the whole mass with a whisk, trying to be right close to the walls, or is it somehow done by itself? I was even worried, I even helped with a silicone spatula.
Thanks to everyone who answers!

Natasha, you wrote that the proportions were exactly observed, which I doubt, since I got such a meringue when I put less sugar, I definitely need sugar: flowers: more

[Olesya]

Natasha, you wrote that the proportions were exactly observed, which I doubt, since I got such a meringue when I put less sugar, I definitely need sugar: flowers: more

Olesya, the girl just did not add sugar, because she beat it with sugar. powder. He asks for help, but persistently does not want to admit his mistakes.
And to your post she also has an answer that she did everything correctly, again there will be.

Tanya to me, please, to YOU

Tanya to me, please, to YOU

So I don't see the age. That's out of habit.

So I'm trying to figure out why. I didn’t show off the picture! My heart feels that it is not from powder.

Certainly not from powder. First, you could plant the proteins by long beating after adding sugar. Be careful! In order to understand when to stop, I began to whisk it by hand with a whisk - the result is excellent, but no more than 3 proteins + a glass of sugar, yes, even beyond the physical limits. And with a mixer, a few extra turns and a well-beaten mass before that, sit down. Unfortunately, no one can tell you exactly when to stop (proteins can sit down and sugar has not yet dissolved), I think with experience. Secondly, I read that very fresh proteins do not hold the structure, at first they beat well and then sit down.

Zhivchik is straight with some prejudice towards me
I want to find the real mistake, not admit everything. I understand that the reasons can be very different, I'm trying to determine which one is in my case. I think yes, the sugar component is not enough.
And why does a purchased meringue never damp in an apartment?

Cetange, there were hardly any particularly fresh squirrels from a regular store.And it didn’t beat for long, it was whipped well, it was so tight, it didn’t fall out and didn’t creep when turning over. True, the relief did not hold during planting.
In general, I believe that with your common help, I will certainly be successful in preparing this wonderful dessert!

Forgive me, please, it seems to me that the relief is an indicator of the degree of "whipping" of the proteins (or am I wrong?) Powdered sugar is also a fixer for the structure, although of course not as strong as granulated sugar, but the mass fixed by it also perfectly holds the relief (on one of the French-speaking sites I recently saw how the protein whipped with powdered sugar had not only sharp peaks, but also springy when touched with a finger - the finished meringue was great there) And the concept of "long" when whipping protein is very relative. I planted an excellently beaten mass and in one turn of the mixer beaters :) Now I beat the whites until sharp peaks (I look at the beaters) and do not fall out of the bowl, check with my finger for density - and start adding sugar After I add all the sugar, I stop the mixer after a few turns, check peaks - if the peaks are sharp, then I stop, even if the sugar is not all dissolved (I think it would be better to have grains of sugar than the planted squirrel And I had an ideal-looking meringue after lying overnight in a closed container, in the summer with our heat for 40 humidity) became soft. I think the reason here is in sugar, Did you buy the powder or grind it from sugar? The finished product may contain additives up to flour or starch. I think you should do more and more with granulated sugar and with powder - how do you like it in the end you will get it right!: rose

I bought powder, Haas, well, yes, I think it's her. Rather, in its quantity, in the composition, there is nothing superfluous. I'll try with sugar and add exactly as per the recipe.
This is bad news for me that you can plant, beaten, I hate grains of sugar in meringue with all my heart. And everyone, it seems, says that it is no longer possible to beat with sugar?
Whisking is a childhood nightmare. I spent my best years on this, and I have never whipped anything I think now I will not even try, all the more, having begged a good mixer as a gift

Cetange, thanks for the detailed answer, I'm already starting to worry, like a simple dish, but how many pitfalls

I advise you to look at the meringue here, and if you want with powdered sugar, then above I gave a link from Niksya, both recipes + technology are wonderful and work well like the recipe from Tortyzhka (do according to the author with sugar)

I advise you to look at the meringue here, and if you want with powdered sugar, then above I gave a link from Niksya, both recipes + technology are wonderful and work well like the recipe from Tortyzhka (do according to the author with sugar)

But the page has not been found ...

Specialists!
Tell us something about my experience !!
They melt wonderfully in the mouth to taste. Cut with a knife.

They melt wonderfully in the mouth to taste. Cut with a knife.

Cool!

Cool!

Thank you!

But the page has not been found ...

I apologize for the broken link. Try it from the search line "Little girl for whipping proteins" (something else doesn't work)

Specialists!
Tell us something about my experience !!
They melt wonderfully in the mouth to taste. Cut with a knife.

I do not consider myself a specialist, because I myself do not fully understand why it seems with the same recipe, with the same cooking technology, when baking in the same oven, at the same temperature, at the same level, there is no meringue no, yes it turns out differently.
I bake meringues almost every day, or even several times a day.

Anya, but I can say - you have a good meringue.For me, such a device as "Summer Resident" is not known, so I cannot explain everything. But as far as I understood, where the meringue turned brown, this is a high temperature. This is the bottom of the "Summer Resident", which means most likely there is a heating element. But on the net, where the air is warmer and blown out, it turned out to be the meringue itself.
Of course, drying for 3 hours for such a volume of each bezel is a lot. But this is not an oven, and it probably has its own conditions and tasks. Therefore, I think the result is excellent. Moreover, the meringue turned out to be inside without toffee and crumbly.
Yes, I forgot. It is possible that your bezeshki dried out faster if you increased your sugar intake. It seems to me that even for three SMALL eggs 100 g of sugar is VERY little. Sugar goes to proteins at least 2: 1, and I give even more. For 3 proteins (102 g) there is 225 g of sugar.

What about sugar or icing sugar?
It is done from both. Moreover, the tutorial says about sah. powder, but ... in my practice I came across the fact that the larger the sugar granules, the better the meringue in structure is obtained. I will add that my sugar never runs out to the end. The grains remain. True, after baking, I don't feel them at all, as one of the girls writes about it.

the whipped whites without sugar were not left for any time. the yolk did not get anywhere (it was not damaged at all). the sand is fine (but, by the way, it has not completely dissolved).

Here it seems to me (but this is just my guess) is the answer to the fact that after adding 2/3 sah. sand mass became thinner and there is no relief - fine sand. If the mass has become softer, then the relief will be only slightly.
* * *

Three and a half hours have passed since the start of drying the meringue. they seem to be ready. about forty minutes ago there was still a toffee in the middle. and now some of them have brown blisters, and the toffee has disappeared inside. Just like here:

bubbles are to be expected, sugar is not all dissolved. I will wait another ten minutes and take it out.
took out. checked. a little more toffee in the middle. the meringue is white on top, cream inside, the toffee is also light. Well, okay, the first pancake is not so lumpy, but we need work on the errors.

I'm sure the toffee disappeared as soon as the meringue cooled down completely. (according to the meringue break in the photo, the toffee should disappear) If not, then most likely the reason is long drying, as indicated by the creamy center of the meringue.

They were still soft, but began to brown, from the bottom up. I pulled them out, hardened. After a day of storage in the open, on the table in a vase, they became absolutely soft again.

I see most likely two reasons.
1. Proportions of sugar (powdered sugar): protein
2. Temperature condition is high.

I thought that my mixer was not good enough for them, I asked for a good mixer as a gift, but the result is the same

Do not sin on the mixer. If the whites are whipped to stable peaks, then the mixer is normal. And it does not matter whether it captures or does not capture the entire mass. You move the mixer over the bowl, which means everything is mixed. (You need to change the bowl.)

As for the softness over time.
The meringue has a very delicate loose structure. It is dry and therefore absorbs moisture like a sponge. Now in the summer, when the heating is turned off, the humidity in the premises is increased, so it is natural that the meringue becomes softer over time. If you want to avoid this, store the meringue in a drier place. But your meringue is clearly not normal soft. I think that the reason lies in the same two reasons that I described above.
If you put a little sugar in the meringue, then you get not a dried mass, but sweet moist scrambled eggs.
If the temperature is high for the meringue, then it is not dried but baked. That is, at first, the crust is seized from above and the meringue cannot be baked (dried) inside. From a long time spent in the oven, it turns brown, but still not dry.

Fuh !! I don't know, maybe I didn't answer some question. A lot of information has accumulated. while I was sitting without the Internet. Sorry !!
If someone did not answer, repeat the question. Maybe I will have an answer.Although I repeat, I myself sometimes get lost from the result.

HUSKA
Thank you very much for the detailed answer About the proportions of sugar in - in thought
In the photo, the whole bunch - which turned out to be 5 proteins (proteins from small testicles)
Two goals were set
1) Utilization of proteins - + - tasty and completely eat
2) the possibility of making a cake from the Hussar ballad

1 point - if you add the full amount of sand - I'm afraid it will be very sweet
On the second - a small step forward
At first there was a complete fiasco
At first, the whites were perfectly whipped
And then - I poured in the ground nuts and (Shame on me, shame - I read the instructions inattentively) - I turned on the mixer at full power. And the squirrels turned to muck.
Now I am mentally preparing for the second point.
If I understood correctly - then all the additives are added manually - gently stirring
Right?

Anya, alas. In the case of meringues, either the sugar rate or a sweet white omelet. There are no other options HERE.
But, the concept of small eggs is sooo vague. I can't see them. And maybe they really are almost quail, and then maybe this amount of sugar is quite enough. Until the weight of the protein is available, it is difficult to tell if the correct amount of sugar was added. While looking at the result. it's not that bad.
As for the additives. Everything is correct. They are mixed either manually or at the smallest speed of the mixer.

[quote author = husky link = topic = 44591.0 date = 137015528

Here it seems to me (but this is just my guess) is the answer to the fact that after adding 2/3 sah. sand mass became thinner and there is no relief - fine sand. If the mass has become softer, then the relief will be only slightly.
* * *
Oh! I'm completely confused! The whipped whites sat down (they became liquid0 because the sugar is fine. Although you consider it possible to use powdered sugar: Ay, the main problems start when the sugar is large or there is a lot of it. But there are still caramel smudges, I sinned on undissolved sugar or I wrong?

Oh! I'm completely confused! The whipped whites sat down (they became liquid0 because the sugar is fine. Although you consider it possible to use powdered sugar: Ay, my main problems start when the sugar is large or there is a lot of it. But why there are caramel smudges, I sinned on not dissolved sugar or I didn't the rights?

So I also write that when I use powder, the result is worse than from granulated sugar. The mass is more liquid (but does not flow), the relief is almost absent. The meringue is low and dense.
The larger my sugar, then all these problems disappear. The finer the sugar, no, no, and similar problems arise.
I blame the smudges on the temperature regime and the duration of baking.
The structure of the meringue from these two reasons changes during baking and smudges are obtained. In the first case, from a lack of heat. In the second case, from a change in the structure, which apparently gives rise to smudges.
But I will repeat myself. These are my personal conclusions, for which I am still not 100% sure. In general, I am a doubting person and not sure of anything.

Thank you for your interesting answer. My meringue with powdered sugar turns out the same as with sand, except that it melts more tender and faster from the cream, But the insufficiently high temperature when baking meringue is a new and curious thing for me, I will understand. Thanks again

Girls, and what is the proportion of sugar. powder and proteins for meringues? The technology is the same as with sugar: first, beat the whites until the peaks, and then add the sugar a little. powder? And at what speed to beat the whites and then with sugar. powder?

I did according to Niksya: 2 proteins 175 g of sugar or powdered sugar. technology: (planetary noah mixer was made by hand) We will make French meringue, that is, on the so-called "dry" whipping.
.
Preheat the oven to 100C. Line a baking sheet with parchment paper.
Place the egg whites into the bowl of a food processor and attach the whisk attachment. Add a pinch of salt to help the proteins rise better.
Begin to beat on medium mixer speed until fluffy. Then add sugar or icing sugar gradually, very slowly and carefully.
When all the sugar is added to the whites, speed up the mixer a little and continue to beat until the "bird's beak" state.
it turns out not very bad Good luck!

Thank you Alice!

She kneaded something, poured it somewhere - and into the oven. I don’t know what will happen. I beat it with Bosch, with an emulsifier disk, to such a state that the "clouds" hung on the walls and didn't really want to fall into the bowl. With the addition of sugar, these "scraps of popcorn" softened, the mass began to resemble cream. I dry it at 100 ° C, already one problem: everything lies peacefully on the silicone mats, and on the new teflon sheet for baking under the proteins it begins to foam, it has already risen by almost 1 cm. Dosushu - I'll take a picture. I put down a pen to scale.

Hold me, otherwise I'll eat all three trays, along with the trays! Delicious!

[Husky]

Dear Husky, Could you answer those questions:

1. Where do you use yolks when baking such volumes of meringue, as you wrote above? (I love meringues, I'm ready to bake them from dawn to dawn, but what to do with the yolks ???)

2. How to achieve melting texture of meringue, like a purchased one? (I don't like meringues that are hard, like plaster.)

3. What is a steam bath for? To ensure the sugar dissolves? (I read in one LJ that heating proteins stretches the walls of the bubbles and proteins are better saturated with air). I whipped it once on a steam bath, and I got a denser and lower mass, but with completely dissolved sugar. And with the usual, cold method - the mass is more fluffy, but the sugar does not completely dissolve.

Thanks for the answers.

It is good to add yolks to the dough for pies, many advise just putting them only, without egg white. They also go into ice cream.

[Wasp]

Wasp, I didn't understand something, what happened to the meringue? Why is the bottom of the meringue so ... and the color is different, and solid bubbles? Or is the protein mass laid out on top of something else?

~ Natalia ~, use yolks in a biscuit. At the rate of 3 yolks, one egg. 1 yolk weighs on average 18 grams X 3 = 54 g This is just one egg of the first category. I also bake a lot of biscuits, and I use them there.

As for the hardness of the meringue. I just don't like the meringue in the flight cake. They can strip the whole sky. But I never do that. I bake the most common meringue without a water bath, in a cold way. At the rate of 1 protein (34 g) 75 g of sugar. I don’t think my meringue is tough. When you put it in your mouth, it just melts.

The steam bath is not used to bake meringues (meringues). The meringue is cold cooked. The protein mass keeps its shape due to drying in the oven. Heat treatment of proteins is carried out by drying.
A steam bath or syrup brew is used to make a protein cream. In a cream, this will not be superfluous, since the mass becomes more stable and keeps its shape for a long time without baking. Also, heat treatment with steam or brewing with hot sugar syrup, serves as a heat treatment of proteins in a cream.

[Lyudochka,]

Lyudochka, can you tell us more about replacing eggs with yolks in a biscuit? in vanilla boiling water so you can? and how many eggs can be replaced with yolks in it? only today threw out the next 12 yolks ((((no one eats them in any form (((

Wasp,, and in any pie dough, eggs can be replaced with yolks? also at the rate of 3 yolks = 1 egg? and what kind of ice cream, if not a secret?) only if there is a recipe without an ice cream maker, otherwise I don't have this device ...

[Wasp]

Wasp, I didn't understand something, what happened to the meringue? Why is the bottom of the meringue so ... and the color is different, and solid bubbles? Or is the protein mass laid out on top of something else?

This is a meringue on a Teflon baking sheet that was lying in the oven on a wire rack between two other baking sheets. Boiling "caramel" or sugar is below. So it froze with sweet crispy foam. Other bezeshki (on the upper and lower baking sheets), lying on the silicone, had an even bottom, no drips.

Wasp,, and in any pie dough, eggs can be replaced with yolks? also at the rate of 3 yolks = 1 egg? and what kind of ice cream, if not a secret?) only if there is a recipe without an ice cream maker, otherwise I don't have this device ...

Yes, like in any ... I'm not an expert, I make dough from what I find in the refrigerator: milk, whey, yogurt, eggs, potatoes ... The main thing is that it is not thick and not liquid when kneading. The ice cream recipe is here in the drop-down list Cream, made in a recently purchased ice cream maker. I didn't try to do it without it, because the refrigerator was old with a tiny freezer on top.

[~ Natalia ~]

~ Natalia ~, use yolks in a biscuit.

Oh, sorry! Meringue at the expense of sugar is already high in calories, and even a biscuit - I'll turn into a big balloon! If there was something on the yolks that could be eaten daily, in parallel with the meringue - that would be happiness!

I bake the most common meringue ... At the rate of 1 protein (34 g) 75 g of sugar.

For me and 50 g was very sweet. I tried to take 45 g of powder, as advised on one site - everything worked out, although I was also afraid of a "sweet omelet". They also wrote that it is lemon to-that which gives a meringue texture - apparently, it is so (as well as gives density and stability to proteins).

The steam bath is not used to bake meringues (meringues). The meringue is cold cooked.

Well why ... It's a Swiss meringue. Take a look - 🔗 Here is a girl exploring the topic of whipping cold and warm (room temperature) proteins - 🔗