Meringue

yes, of course you can use a steam bath for a meringue, and this is how we prepare a wet meringue cream, but they still taste very different for me at least - I can eat a simple classic meringue with basins, but although I decorate MB all the time , but I don't like its taste (((maybe this is because of the lemon in MB, I don't even know, although it has never been sour, it is always sweet, but somehow not as tasty as in the usual classic meringue of proteins and sugar.

yes, of course you can use a steam bath for a meringue, and this is how we prepare a wet meringue cream, but they still taste very different for me, at least - I can eat a simple classic meringue with basins, but although I decorate MB all the time , but I don't like its taste (((maybe this is because of the lemon in MB, I don't even know, although it has never been sour, it is always sweet, but somehow not as tasty as in the usual classic meringue of proteins and sugar.

What is wet meringue cream? Is this in the sense of "custard protein cream", which used to be filled with classic Soviet baskets?

What is wet meringue cream? Is this in the sense of "custard protein cream", which used to be filled with classic Soviet baskets?

Custard protein cream is whipped whites, etc., into which syrup is introduced,

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44563.0

while wet beers with sugar are whipped in a steam bath.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79532.0

yes, of course you can use a steam bath for a meringue, and this is how we prepare a wet meringue cream, but they still taste very different for me, at least - I can eat a simple classic meringue with basins, but although I decorate MB all the time , but I don't like its taste (((maybe this is because of the lemon in MB, I don't even know, although it has never been sour, it is always sweet, but somehow not as tasty as in the usual classic meringue of proteins and sugar.

I can also do classic meringues with basins, and dried curls from wet go nakraynyak when there is no one)) It's not a lemon, I think. Wet meringue produces denser and finer-grained products. Delicious, but different. And if you bake figurines from MB, then this is another taste, but also not a classic meringue. Classic rules !!!

[Parallel]

Parallel, since I always have yolks when baking meringues (and it goes into every cake), I use absolutely all the biscuits that I bake. This is classic, and vanilla, and honey, and for those who are with him. So are the biscuits to which I add cocoa and nuts. I usually replace one or two eggs, depending on how many eggs the biscuit is being prepared for. If for a large one, then I replace two eggs.

~ Natalia ~, Thanks for the link. Very informative. And most importantly, a lot became clear to me. Some of my observations were confirmed. There is something with which I agree, but there is something that, even with all the explanations, does not seem logical to me. This concerns sah. sand. I remain in my opinion that it is better to use granulated sugar in the meringue. And if we want to get a fluffier and softer meringue after baking, then a larger sugar. sand is more suitable for this than fine sand.
But again I will repeat myself. I have sah. the sand never fully disperses. I myself do not set such a goal. I am quite happy with the residual undissolved sugar. When drying meringues, this does not in any way affect the quality of the dried meringue. Since I do not believe that unsolved sugar in the protein mass gives sugar when dried. drips.
Sakh. drips and this is confirmed by what I read, in this article given by the link, that this is due to increased temperature.

When I wrote about the cold meringue being made, I was guided by a Russian-made tutorial.

[Luda]

When I wrote about the cold meringue being made, I was guided by a Russian-made tutorial.

Luda, I completely and completely agree with you. GOST has not yet been canceled. And the fact that someone begins his research, then let him investigate for himself (for himself) and do not mislead others.
I think the classic meringue is the most correct.

I remain in my opinion that it is better to use granulated sugar in the meringue. And if we want to get a fluffier and softer meringue after baking, then a larger sugar. sand is more suitable for this than fine sand.
But again I will repeat myself. I have sah. the sand never fully disperses. I myself do not set such a goal. I am quite happy with the residual undissolved sugar. When drying meringues, this does not in any way affect the quality of the dried meringue. Since I do not believe that unsolved sugar in the protein mass gives sugar when dried. drips.
Sakh. drips and this is confirmed by what I read, in this article given by the link, that this is due to increased temperature.

Yes, I also heard somewhere that powdered sugar is a little worse for meringues, and it liquefies the dough a little compared to sugar (I see this on the example of my biscuit dough, but this does not affect the finished product for me). I still put the powder in the meringue (now there is no time to experiment with sugar, unfortunately), although one professional pastry chef once told me that she also does not always finish sugar and grains remain. I remember I was very surprised by her words: it seemed to me that under such conditions either the meringue would settle in the oven, or the sugar would somehow ruin the whole thing. But the main thing for me is to achieve a delicate meringue (the last time with lemon to-one, it seems, almost the desired texture turned out).

As for the elevated temperature and drips - I don't know, the last time I baked at 90 * C (everything inside dried out in 5 hours), but there were still bubbles, I associate this with not completely dissolved powder. Although, who knows ...

In general, I do not agree with everything in this article either - my pastry experience with meringues, although not too great, does not confirm some things.

[~ Natalia ~]

In general, I noticed that the finer the sugar, the worse the protein mass retains its shape when mixed with sugar. It is more dense. When baking, it has a lower fit, spreads more on the baking sheet. When dried, it will be denser and, as a result, more rigid.
~ Natalia ~, the fact that the meringue is baked at a temperature of less than 100 * first read on the link that you gave. And the second time I read it, you have it - baked goods at 90 *. When I wrote earlier that I think that sah. smudges are at elevated temperatures, but now I would say so. Sakh. smudges can be in violation of the temperature regime. (low, high temperature)
It seems to me that at low temperatures with prolonged standing of the protein mass, the protein does not fix and stops. But it is already sweet and therefore smudges are obtained.
At high temperatures, the sugar is carmelized even before the walls of the meringue are fixed and therefore smudges also appear.
I don't know if I could explain, as I see this situation. I'm not a specialist in drawing conclusions and justifying them. Lack of vocabulary.

Today I baked meringues for cakes and took some photos.

I bake meringue now only on a non-stick fabric cover. This is the most convenient baking method for me today.
Took 4 squirrels, weight 132 g
Granulated sugar 300 g the sand is not coarse, but not fine either.
I don't use salt or citric acid
I bake in an electric oven on the top heat + convection mode (I have this mode)
Dry for 2 hours at a temperature of 120 *



Begin to beat the whites at low speed. Beat until transparent foam. I have it somewhere in 1-2 minutes.



Then I increase the speed to the maximum and beat for another 3 minutes.
At first, the mass is like that. More airy and not dense.



Then it becomes dense. Adheres well to the rim. And when the whisk rotates, it flies off in pieces.



At this stage of whipping, without stopping, I begin to add sugar in several steps.
First, in small portions. 2-3 times. Then all the rest of the sugar is a lot at once.
Beat until dense, shiny.
The mass settles a little. Its volume becomes smaller.
It looks like this. I specially show it close so that it can be seen. that the sugar is not completely sold.



Spreading the protein mass on a baking sheet lined with non-stick material. I draw the shapes I need. I spread the mass almost reaching the edges. Height 1.5-2 cm. When drying, the mass slightly increases in volume, reaches the edges of the drawing. It does not increase in height. (if during drying the mass greatly increases in volume, rises, it means a VERY high temperature)



I bake for 2 hours at a temperature of 120 * (I need 100-110 *, but in my oven it goes well at 120 *)



After baking.



On the back of the meringue.



Meringue cut.

Lyuda, do you make a drawing directly on the fabric? And then it is easily erased?

Yes, with a meringue, a pencil impression can be peeled off very easily with a knife.

Uh ... well, it's probably better to make a little more stock, so as not to scrap it later. I wanted to know about the fabric if it washes easily from it. I didn't even think that the pencil would go to meringue.

No, it doesn't wash off the fabric. If it was erased well, then I would not have left drawings on the back of the meringue.

This is already bad. Have you tried baking on a silicone mat? Maybe it's good too? So far I have adapted to the Paklanov paper. It sticks well from it for now. And you can draw from the back side - then nothing sticks to the meringue.

It seems to me that we are all, excuse me, please, got confused in the concepts of what is "meringue" that "meringue" etc. There are three types of meringues: 1 French on dry whipping, it is best used for simple forms, Italian with boiling syrup has a more delicate structure, brown quickly, is also used for surface decoration, 3 Swedish cooked in a steam bath is used to create complex shapes. All three, depending on their properties, are used for different purposes, including for baking, For example, Kengis's meringue cake is an Italian meringue and Tortyzhkino's coconut meringue is Swedish, etc. As far as I know, there was no gosta for meringue, but there was there is a guest for a semi-finished product made of airy dough (and it is not completely identical to the French merengue - he has his own goals for making cakes for cakes, including "Flight" of the "Air" cake, etc.), she did not speak so disagreeably about him Huska Here GOSTSSSR Air semi-finished product
Granulated sugar 961.4 (2..66 HA1 GR PROTEIN)
eggs (proteins) 360.5
vanilla powder 7.2
Outlet 1000

Airy dough is a white foamy mass, light, porous. The dough is prepared without flour. In order for the airy semi-finished product to live up to its name, it is very important when cooking to accurately observe the technological mode of whipping the proteins.
Beat the egg whites until the volume increases by 5-6 times and until a stable foam is formed. Without stopping whipping, gradually pour granulated sugar in a thin stream, add vanilla powder and then beat for no more than 1 - 2 minutes. If you beat it longer, the mass may shrink and settle. It should be lush and dry in appearance. The finished dough is immediately baked in the form of flat cakes on round or rectangular cake sheets, using iron frames or rings of a certain size for this purpose. The confectionery sheets are greased with oil, dusted with flour, a frame or ring is placed on them, filled with dough with a layer of 8 - 10 mm, leveled with a knife and baked at a temperature of 100 - 110 ° C for about 1 hour.
For the preparation of cakes, the air mass is laid out in a pastry bag with a smooth tube and deposited on pastry sheets lined with paper or oiled and dusty with flour, in the form of round or oval blanks. Bake at a temperature of 100 - 110 'C for about 40 minutes. At a higher temperature, the products darken and the crumb becomes stringy.
The baked semi-finished product is cooled, removed from the pastry sheet using a thin knife and used to make pastries and cakes. It must be handled with care due to its increased fragility.
Sometimes the products blur during jigging, this may be due to the fact that the whites were not whipped correctly, there were traces of fat on the dishes or a lot of sugar was added.
If the baking time is insufficient, the products may settle, therefore, after baking, they must be dried in a warm place until they are completely dry. An airy semi-finished product can be prepared with the addition of citric acid, which is added at the end of whipping the proteins to strengthen the structure.
The second recipe for puffed semi-finished product protein to sugar ratio 1: 2

And add citric acid at the end of the whisk

granulated sugar 9458
egg whites 4729 00
vanilla powder 47.3
citric acid 47.3
Outlet 1000,

Hello! I'm new. If it's not difficult, tell me how long can you store meringue for Kiev? It's just that there are squirrels now, and the cake is not needed soon ... Thank you!

Hello! I'm new. If it's not difficult, tell me how long can you store meringue for Kiev? It's just that there are squirrels now, and the cake is not needed soon ... Thank you!

I have only one option: freeze, write only the quantity, so as not to forget. and then defrost at room temperature and use as prescribed

[Enot]

Enot, go to the topic on the Kiev cake from the artisan. Somewhere there was a similar question. If I am not mistaken, then I wrote that you can bake this meringue much in advance.

Thank you! I'm going to read it - it's already done without it ...

Girls, I ask for help !!! Yesterday I decided to make a meringue, it always turned out without problems ... Until yesterday ... After I beat the whites to the peaks, gradually added sugar and beat until dissolved, I got a yellowish liquid at the bottom. What's wrong?

How long did you beat sugar with proteins? How long did it take while whipping until completely dissolved? Perhaps this is the reason. In a long whisk. whites with sugar are not whipped for a long time for 1-2 minutes. And it is not necessary that the sugar is all gone. It is possible that your sugar was poorly soluble and you had to beat it for a long time to dissolve.

The whites were whipped for about 4-5 minutes (as my Bosch mixer usually whips), but they did not whip into a strong foam, I mean, when the whites hold and do not fall when turning the bowl. That’s why they didn’t whip and that’s all ... Squirrels took at room temperature. Then I gradually added sugar, until I completely dissolved it. There was always a little sugar left that did not dissolve. By the time of 10 minutes. And after that the yellowish liquid was cut off at the bottom.

It makes no sense to add sugar until the proteins are whipped into a strong foam. And they could not whip because of the presence of fat either on the corollas or in the bowl itself. Before whipping, scald the bowl with boiling water and wipe it dry, do the same with the whisk. That even there would be no grease on the dishes. Then the squirrels will beat up with a bang!

This is exactly what I have always done, but this time something went wrong ... So I don’t understand what’s the matter?

[fish]

fish, I agree with Ilona that the sugar could not fix the proteins, since they were not whipped to the desired state. Therefore, they were cut off by the liquid. And the reason could also be in the eggs themselves. Perhaps they were not fresh, since they did not whip up.
And I think that whipping the whites with sugar for ten minutes is a lot. Minutes 2 at most.

Thank you!

It was terribly interesting to make meringues, which I did the other day according to this recipe, for which I say: "Thank you!"
Yes, it is not perfect in appearance, but now I can say that I did it)))
I baked 2 baking trays on convection for 2 hours at 80 g (reinsured. The oven is new, the convection was turned on for the first time). I turned it off, let it cool - it was sticky inside ... I put it on for another 40 minutes, also convection, but 90 gr. Dried out) Or rather - dried up))

Lyudmila, what a blessing that I found you here. Good morning! The girls sent me yesterday to this Temko, to you. Lyuda, urgent advice is needed. I have never done meringue, except for "Kiev" - but this time this long song does not fit. And now I need a cake with a meringue, they want the meringue to remain crispy. I'm hysterical, I don't know where to stop. Throw me, pl., A recipe for something tasty-tested or poke my nose into this tested-tasty one. And then I'm looking for, I don't know where to stop, and even so that 100% guarantee of success ..... All hope is on you !!! Save!

Elechka, I'll fit in again, well, very good. I want to help you

here with Lyudmilina branch

Three tier meringue recipe.
lower middle upper
Squirrels 3pcs 2pcs 1pc
Sugar 9st. l. 6st. l. 3st. l.
Beat the whites until they triple in volume, so that they keep their shape. Sugar is poured in and beat at high speed until sharp peaks.
The baking sheet is covered with parchment, a drawing is made in the shape of the cake, the protein mass is laid out. It is leveled and dried in the oven on the upper position of the baking sheet, at a temperature of 100-110 ° С for 1.5 - 2 hours.

here is some advice too https://Mcooker-enn.tomathouse.com/in...45120.0

and here is Charlotte cream for meringue och. good https://Mcooker-enn.tomathouse.com/in...45713.0

Elechka, I'll fit in again, well, very good. I want to help you

What do you mean I will fit in ..... I'm glad for any help, and only for that I am grateful !!! Now something is starting to clear up, I am slowly beginning to grow wiser. That's what I thought to do: biscuit-cream-meringue-cream-biscuit. What do you think will be normal? I'll take Charlotte from him, as I understand it, the meringue won't get wet?

Yes, it doesn't get wet from the butter cream. Option: biscuit-cream-meringue-cream-biscuit.
I made butter cake with boiled condensed milk, it crunched beautifully.
And Charlotte is a wonderful butter cream, I'm very good. liked it.

Yes, it doesn't get wet from the butter cream. Option: biscuit-cream-meringue-cream-biscuit.
I made butter cake with boiled condensed milk, it crunched beautifully.
And Charlotte is a wonderful butter cream, I'm very good. liked it.

Thank you, my dear Aprelyushka !!! I went to the oven to dry the biscuit, then I'll report back. Keep your fists for me .... :-))

Elya, good luck !!!! You will succeed !!
I finally, with meringues for "you", dry meringues for my son on request, once a week for sure,
well, sometimes in cakes, when there is an order for a cake with butter cream, I always offer meringues in a layer!
I keep my fists

Elya, good luck !!!! You will succeed !!
I keep my fists

Hello! I came with a report. :-) My meringue cake turned out to be sooooo even good and tasty. Uraaaa ..... !!!! In the cake, as they said later, it remained crisp (which made me endlessly happy). I will expose the photo later in the appropriate Temko. Everything, reported, ran to do the wedding. So many thanks for the advice, and for the cams .... ;-))

[Aprelevna]

Elya, I'm very glad that everything worked out for you. But you had a good helper! And it just could not fail.
Aprelevna correctly gave you links and suggested everything correctly.
I will only add that for a safety net, you can grease the meringue cake with melted chocolate. So isolate it from the cream.
But since the meringue was grumpy anyway, then everything turned out great !!

[Aprelevna]

Elya, I'm very glad that everything worked out for you. But you had a good helper! And it just could not fail.
Aprelevna correctly gave you links and suggested everything correctly.
I will only add that for a safety net, you can grease the meringue cake with melted chocolate. So isolate it from the cream.
But since the meringue was grumpy anyway, then everything turned out great !!

Lyudmila, hello! Yes, I am so infinitely glad that I once came to you. All the girls are great! They are very sympathetic ... I don’t know what I would do without you ..... And Aprelevna, of course, in this case, special thanks !!! (with entry into a personal file) ...
Well, now, Lyudmil, save me on another issue - I wrote it in the cake assembly ... I suffer from ignorance ...

I'll check. It doesn't matter, I'll get it out. !!

Ahh, here's one more question is ripe. For this wedding cake, the bride wants a meringue in the upper tier, but also a rabarbar. And where can I get it now ??? The season, in my opinion, has passed .. So she says that she doesn't care, you can smear it with rabarb jam ...So the question is, how are meringues with biscuits and rabarborum jam combined or not? And I found only a rabarbara with cherries ... Is it for me to smear a biscuit and then cream, and then without? Or how?

[Bimon]

Bimon, well, I'm late as always !! I have never made meringue with jam. Therefore, I can only tell you purely theoretically, how I would do it. if the opportunity presented itself.
Sponge cake smear with jam, cream on top, and already put meringue on the cream. Again cream, sponge cake with jam and put on cream.
So it seems to me it will be safer for meringues. And how much rhubarb jam is combined with such a composition, and even more so I cannot answer. Have not tried.

Girls, tell me what I did wrong. It didn't work out meringue, it's so insulting.
All dishes are clean, proteins from the refrigerator, whipped in a plastic jug.
At first, the process went amazingly, the squirrels were whipped into a thick, strong foam, even if you cut it with a knife. I started adding sugar, everything was fine. But when I added half (gradually) sugar, the mass suddenly became liquid. Of course, I continued, added the rest of the sugar, put it in a pot of hot water, continuing to beat. Nothing helped.
It was such a good start ...

[Era]

Era, nothing comes to mind. She seemed to be doing everything right. Whisked with sugar at what speed?
In general, what do you need meringues for? If in an interlayer, then, in principle, a liquid will do. Only it will not be so airy after baking, but low and dense. There is also a small plus in this. If the meringue is intended for a layer in the cake, then this meringue will remain crumb longer.

Hasochka, Lyudochka, thank you very much! You calmed me down. Meringue is needed for the cake, I like it to be a little crunchy to feel.
All day I walk under the impression, I was terribly upset. I'm not sorry for the products that it didn't work out either, I'm not particularly worried, but I'm grieving that I don't understand the reason for the failure.
I baked a poppy seed cake, whipped the yolks in the bowl from the combine, I decided to beat the whites in a plastic jug (for the first time in it), it is narrow and tall, convenient, the whites will not fly to the sides. And what was my surprise when the whites were whipped at once, but they turned out so thick. Super. So I thought that a jug is better for whipping proteins than the rest of the dishes. And that's how it came out.

Galya, I don’t think what is connected with plastic here. I whisk a lot. and before that it was always whipped in a plastic container for whipping egg whites. And there is no such thing that they are not whipped from this.
You didn't tell me at what speed you whipped the whites when you added sugar? Beat at high speed.
Did you have any breaks in time when you added sugar?

Lyudmila, thanks for the classics. I did it in the preparatory class for the layer. into the cake. did two squirrels and 6st. l. Sahara. two cakes 19cm in diameter, 0.5cm each. dried for about three hours at a temperature of 100 °. white and very fragrant. Thank you.

[ychilka]

ychilka! I am very glad that the meringue turned out!

Huska, I started beating the whites at a slow speed and switching quickly to the highest speed. In short, whipped at the highest speed, did not stop for a second.
Prepared everything in advance; I weighed the sugar, covered the trays with paper, turned on the oven, gurgled a saucepan with hot water on the stove, prepared the bag so that the meringue could be deposited. I even brought an extension cord, the mixer was turned on so that I would not interrupt whisking and moved the jug into the saucepan. I tried to foresee everything, because during whipping the meringue it is impossible to interrupt, someone wrote about it.

I'll try again tomorrow.
Lyuda, maybe I interrupted the squirrels, beat it too long? Long for proteins, but for me it turned out quickly. Although they were elastic up to half of the sugar.

[Era]

Era, stop !! I'm talking to you about a classic meringue. Without any water bath. This is already a wet meringue. You could say a cream. And it is done in a completely different way. This is for you to go to the topic of the cream.
Do you have a recipe for the number of products for a classic meringue or for a wet one?

[Era]

Era, stop !! I'm talking to you about a classic meringue. Without any water bath.

Luda, this is a task in the preparations - poppy biscuit, poppy meringue ... so she makes using coconut meringue technology, in the same place, as soon as all the sugar was introduced, immediately to the bath ...
Eramaybe the reason is in your jug ​​??? Maybe the corollas were not long enough to pierce the squirrels with sugar to the very bottom? If you try to bake again, try changing the container anyway ...

Girls, dear, I did so. Classic meringue. For one protein of sugar 70 grams, I read that Lyuda wrote in some topic that she takes 75 grams of sugar for protein. But there is nothing to say about the amount of sugar, because I fell asleep only half, and the proteins settled.
I wanted to beat and half and immediately on a baking sheet. And whip the other half in the bath for the experiment, so I put a pot with boiling water on the stove. It is not clear the first time I wrote. My head is spinning from worries.

By the way, the bottom of the jug is more than uneven, it has a ledge in the center. I'll try it in the bowl tomorrow.
And I was glad that the whites were whipped so well in the jug (I did it for the cake), I thought because it was narrow.

Today I woke up early, no sleep. All in thoughts of meringue.
I wanted to beat whites at 6 o'clock. But, as luck would have it, my husband got a little sleepy, usually neither light nor dawn jumps up, but today he decided to sleep. Of course, I don't turn on the mixer, so as not to wake him up.
And she herself is on pins and needles, I can not wait to wake up. I'd rather start cooking meringues.
I will do as Tortyzhka teaches: protein 3pcs, sugar 200g, lemon juice 10 drops.

And yesterday's mass poured onto a baking sheet, dried.

Girls, the meringue turned out. Beat the whites in a bowl, not in a jug with an uneven bottom. Does it really depend on the dishes?
Truth was afraid to beat for a long time (fear overcame), and suddenly they will settle again. So it is not very dense, compared to in a jug, made. But all the same, the meringues turned out to be embossed, beautiful, the sugar did not come out, although it did not completely dissolve, the finished meringues inside do not stretch, they do not stick to the teeth, hard and tasty, that's what you need. Insanely happy.
I put it on a baking sheet from an ordinary transparent bag, and the nozzle was from an inexpensive plastic confectionery syringe, I sawed off the threaded tip from the syringe with a knife, it turned out an adapter, it seems that is the name. I put a nozzle on the bag, secured it with an adapter and forward.
Only next time I will beat the whites even harder, because I know that they can be denser.