Meringue

Girls, the meringue turned out.

Congratulations!!!!!!!
And about the dishes ... and here it is an experience - the son of difficult mistakes ... How many nuances, it turns out, maybe, but you coped with them and made conclusions)

Irina, thank you! Yes, I drew conclusions for myself. But how did you guess about the jug, super!
In general, I must say that according to the recipes of the forum, apart from meringues, I have already prepared some cakes. Something came out great, but something so-so. And every time, I say: "until you cook it, you will not understand." You can read many times, but once you start cooking, there are a lot of nuances at once.

Girls, I am grateful to you that you supported me with your words and advice. My hands dropped like that, to be honest, I was terribly upset. It's been a long time since I had this, so many emotions. And you instilled confidence, thank you.

I read how Era fought with the meringue, remembered how tasty the meringue was and wanted to do it herself, especially since she made a sandy one with different creams and the proteins remained. All the same, a very successful recipe - thanks to the author and all the girls for additional tips and tricks. Here are my sweets, don't look at the form, I managed to plant a few things, and then my daughter took the bag away and sculpted herself

NataST, super bezeshki! Very beautiful.
Yes, the first time I flew with a meringue. Now I'm doing it in a bowl.

Girls, I am very urgent! I write on several topics at once.
I bake a meringue for a cake. A drop of yolk got into the protein, risked whipping. Before the addition of sugar, it was normal, after the addition, the mass did not settle at all and the protein became not strong. I tried to fix it with lemon juice, it's useless. I added more sugar, but from another bag, larger. Neither small nor large have completely dissolved. It seemed to me that there was no point in hitting longer. I risked baking. To my surprise, the cake rose. BUT! On the sides, caramel flows from the middle, the crust has become very dense and not glossy, pierced, the toothpick is wet. Does it make sense to bake or while there is still time to put a new cake?
I read that a lot depends on sugar. But this is not the first time I work with coarse sugar. For me, this is how squirrels hold on to him. And even when it did not dissolve, nothing flowed anywhere.
In general, the question is, can I finish baking such a cake and use a cake? Meringues are always baked in my oven for a long time, up to 4 hours! So that may not tempt fate. I wanted to let him stand for a couple of hours after baking and collect the cake. I need it tomorrow morning. By now, the meringue is in the oven for 2 hours.

Can you please tell me, I want to make a layer of meringue in the cake for biscuit cakes, fruit filling, and creamy yoghurt mousse, meringue in this case will not part between the cream? I want to put the fruit on a biscuit cake, cream on top, then a meringue cake, then which is better to put, a biscuit cake or mousse, and then a cake?

I would not risk using meringues with such a composition. If only the meringue is completely isolated from the cream and fruit with chocolate.

Thank you very much, I will try to isolate.

Girls, you here are so intimidated by the subtleties and precisions in the production of meringues, already took horror. But the love of meringue and the lack of it in the nearest general store, made me go for experiments ...
She made meringues according to the recipe of Herve Tisza "Wind Crystals" (the Internet is full of reviews and details).
there is such an option (with dye) 🔗
and such (instead of espersso water) 🔗
Despite the great name of the author and the "poetic" name, in reality the preparation of this meringue turned out to be so unpretentious that I don't even know much easier ...
For one protein, 1.5 tablespoons of cold water, 30 grams of sugar, 15 grams of powdered sugar and voila ...I cooked several times this weekend in an electric oven and every time everything worked out - despite one or the other mistake in the recipe.
Yesterday I made at home in a gas oven with a thermostat at a minimum temperature of 150 ℃, naturally, I kept the oven ajar, dried the bezeshki for 1 hour, turned off the gas and left it to cool with the oven closed. Honestly, I didn't even hope for a good result, but the meringue turned out to be amazing !!! Maybe not perfectly smooth, not super beautiful, BUT the structure is super !!! These are really wind crystals - melting and rustling gently! Pets are wildly delighted! Now I will definitely buy a nozzle for planting a meringue ... I put it out of a bag, cut the hole too wide and the meringue was so dense that it did not want to separate from the total mass, because of this, such cocoons turned out ...

I am already making these crystals with my left foot (with a combine) - I beat 2 squirrels (C0) with 3 tablespoons of water, as soon as the mass has grown stronger, I pour 3 tablespoons of sugar (just one sheet turns out). In the description of the recipe there are subtleties, about ice water, about the continuity of manual whipping, pouring water into slightly whipped whites, about sugar and powdered sugar ... I violated almost all recommendations, and beat intermittently with a mixer, and I have no powder, and water added to the whipped proteins - all the same, it turns out a very airy, crumbly meringue! I don't even know WHAT needs to be done to prevent these "wind crystals" from turning out))) Cream color, probably due to the high temperature, but in an electric oven at 75 ℃ the meringues were creamy.

[Vera]

Vera, great result. Although the meringue has a fairly creamy shade.
Do you have a desire to issue a separate recipe for such a method of whipping proteins and baking them?
This is a completely different recipe. And it is very different from the usual meringue recipe.
If something is not clear, then I am ready to help with the preparation of the recipe.
Maybe there are a couple of photos.

Lyudmila, thanks for the praise! If the recipe needs to be posted in a separate post, I'll take a photo and write it down tomorrow.
I agree, the color is dark, BUT the taste ... The taste of this meringue is really some kind of unearthly! The most surprising thing is the elementary preparation, no "dancing with tambourines". The new gas oven also struck me, I did not expect SUCH meringue from it. But, as I already wrote, before that, I cooked in an electric oven for an hour at 75 degrees, it is still creamy! Next time I'll take a thermometer to the dacha, maybe the thermostat is lying.

[Vera]

Vera, the meringue is beautiful. I'm looking forward to the recipe! I love meringue cakes very much.

[two squirrels, three tablespoons of cold water, three tablespoons of sugar!]

Anna, the recipe for primitiveness is somewhere next to a baked turnip:
two squirrels, three tablespoons of cold water, three tablespoons of sugar!
I'll try to shoot a video tomorrow - I love simplicity in the kitchen!

Vera, but it's not easier for me how to make a regular meringue. That to which we are accustomed from childhood. But someone else has many questions about him. Although, in my opinion, there is nothing to do there.
Therefore, if there is an opportunity to take several photos during the cooking process and lay out a separate recipe, it will be great !!
And the video is completely out of the realm of fantasy !! I will be very grateful and I think I'm not alone !!

Lyudmila, as I say, read the Temka and got scared - there are so many non-half-baked pieces))) in her childhood she never managed to meringue, but it would seem ... It's good that there are no problems with meringues in the Auchan, but here she ended up far from the Auchan and next to an electric oven. I came across a "molecular meringue", there was not a single failure in the reviews about it, so I thought - maybe I can do it and, lo and behold, IT did it!
I perfectly understand that you, as a person who is friendly with the classics, do not really understand my enthusiasm. Perhaps, if I take up the classic recipe, I will also work out with it, but I definitely like the taste, the taste of this "egg with water and sugar" more than the purchased meringues. And the proportions are exactly on the baking sheet, I liked it. And this primitive two squirrels + three spoons + three spoons ... In a word - mine!

[Vera,]

Vera, Have you already posted your meringue recipe? Oh, everything, I found it! Thank you so much! And the video is just class !!!!

Girls, please tell me what to do so that the finished meringue does not get wet over time! I cook in the oven for 2 hours at 110 degrees, I take it out, and after half an hour, the onions are wet and sticky on top of me. I already put more lemon and sugar and still such a story!

Lena, this is from moisture. It is possible that you have high humidity at home. Although now the batteries are heating, on the contrary, the humidity should be lowered.
And when do you just get it dry from the oven inside the meringue on the break? Doesn't it last?

yes dry! does not last! it is fragile as it should be! I so want to achieve such a meringue taste as it used to be sold in confectionery!

I haven't done bezeshek for a hundred years, I decided to do it, and it's a failure ... it's a pity to pour out the failed one, can someone tell me what can be done with liquid 6 proteins with 2 glasses of sugar?

Add yolks, beat well, add one and a half or a couple of glasses of flour, beat again and bake a giant sponge cake! Which, if there is no one, you can freeze!

[Moonlight]

MoonlightWhat a failure? What didn't work out and for what reason? Tell me how you did ...

which is easier to pour?

Why pour it out? Well, you can try to make a Wet meringue ...
But you need to find a mistake ...

after reading your discussions, I realized that I made a bunch of mistakes! Firstly, the yolk hit, and secondly, it's high time to buy a normal mixer ...

[Lady with @]

Lady with @ Wet meringue - how is it?

Then it is understandable .... In this case, then really bake a biscuit ..... But for 6 eggs, 2 cups of sugar is too much, of course .... maybe then knead a double portion of vanilla in boiling water and bake either in a 28-30 form , or in a baking sheet ...
And the wet meringue is here ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79532.0
Only if you got the yolk, then this is also an empty idea ...
But so, for the future .... girls the remnants of the Wet meringue are dried and like a simple meringue in the oven. and at room temperature too ...

[Lady with @]

Lady with @, and a recipe for vanilla boiled water?

[Moonlight]

Moonlight, here he is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=84460.0

Thanks, I'm going to cook ...

Girls, tell me, I want to buy a good mixer, you once talked about Boch 4427 in the discussion. As I understand it, this is a harvester ?! How is it better than a mixer? I don't need electric graters, etc.

To you in Temko "Ideal technique for a pastry chef"

: yahoo: Finally we bought a normal mixer, tomorrow I will try to cook bezeshki ... I want to make my favorite cake by February 14 !!!

Well here are my bezeshki

Cracked, sugar has not completely dissolved, but for me this is already the result. Before that, the meringue generally fell off. How long do you beat in order to dissolve the sugar?

[girls!]

I whipped mine for 15-20 minutes. Very high quality bezeshki turned out, absolutely no grains of sugar are heard, although it was large ...

There was no pastry bag at hand, so I squeezed it out with a bag.

By the way, girls! I had the simplest mixer! Without any show off. And whipped up - just cool! Therefore, my advice: if you need to whip cleanly, do not look for "cool" mixers, buy the simplest one so that the speed is good and that's it (and this is easy to check by turning it on).

Do you pour sugar in several passes? Send my tasters, they liked it

By the way, girls! I had the simplest mixer! Without any show off. And whipped up - just cool! Therefore, my advice: if you need to whip cleanly, do not look for "cool" mixers, buy the simplest one so that the speed is good and that's it (and this is easy to check by turning it on).

I will confirm. I have a simple mixer Straume, he is 25 years old, whips the whites perfectly.

girls, hello! tell me how to do so that the meringue is not wet from the cream ??? how much I did, after an hour and a half it becomes wet

Hello, can you please tell me if the meringue can be dyed in color before baking? it is very necessary for children's DR. And if, yes. then in what process to do it? I have a liquid dye.

[Gulnaro4ka]

Gulnaro4ka, I can only share my bad experience. Decorated the cake with green protein cream (painted with gel dye). The leftovers went to the meringue. The color was dirty gray, indistinct, you can't put that on the table. Look for macaroon recipes, because they are tinted with something.

[Cake]

Cake, girls, I got a human meringue for the first time on this mk, thanks! Previously, I tried to do it several times, I always got incomprehensible cakes, but here, armed with a new mixer and this recipe, surprisingly, everything worked out! So far, I've only done it twice - for a meal and a cake, but I will definitely repeat it. There are no photos, though ... but next time I will try to report back. Dried in an electric oven at 100g for about 2 hours.

Girls, can I tell you my technology for making meringues, I reread Temka and never met anything like that.
We take proteins with sugar in a ratio of 1 to 2 (for 100 g of protein - 200 g of sugar). Stir lightly in a metal bowl and place in a water bath. We heat our proteins with sugar to a slightly hot state (it may not seem hygienic to someone, but I just dip my little finger into the proteins and orient myself by touch). In the process of heating the proteins, stir periodically. After the proteins have warmed up, pour the mass into a mixer bowl and begin to beat until stable peaks. I have a stationary mixer, you can manually beat the whites in the same bowl in which they were heated. The finished mass turns out to be embossed (the main thing is to beat well!), Plump, slightly viscous and shiny. We plant the beeshki and bake as usual. This is how they turn out

Tell me you dried meringue, of three eggs, for a cake with a diameter of 27 cm, this portion was enough for me for one cake, is this normal? And how to spread it evenly?

[lavender38]

lavender38, Irina, just saw your question. If I bake the meringue with a cake, then the height of the cake is 1.5 - 2 cm. For this diameter of the cake, I have somewhere 2-2.5 protein. In order for the cake to be even, it must be smeared in shape with a pallet (spatula) drawn on paper. If the meringue turned out to be dense when whipping, then you can smear it slowly. It will no longer be cut off.
We draw a circle of the required diameter.
We spread the protein mass in the middle of the circle.
With the help of a spatula, it begins to pull the mass from the middle to the edges. Each time smoothing the mass from above.
When the mass is distributed to the edge of the pattern, we also pass with a spatula along the circumference of the cake, as if on the side. Then the edge is smooth, not smoothed.
Here are some photos of how I make meringues from natural protein.



At this stage, add sugar in several steps, without stopping whipping.
Whisk not for long. My sugar does not completely dissipate.

[Husky]

Husky, thank you very much, mine really liked this layer in the cake, and the children themselves eat bezeshki with pleasure. I, too, have not completely ruined my sugar, I must now learn to level it.

Anchik, and what attachment do you use? Tell me please) you put meringue on))

[Husky]

Made meringues according to the recipe Husky, only for 4 proteins. Unfortunately, only now I read about alignment. I just smeared it over the square I had drawn. The sugar was not completely sold out (I also just now read that the Husky has it), so I put it in the bath and beat it (so I have a Wet meringue). Dried for 2 hours at 110 degrees. When finished, it did not break like dry, but folded. She didn't want to dry anymore, because she wanted the meringue-toffee. The pieces that stretched had caramel threads, but sooooo delicate. There was no caramel at the bottom. Everything is dry. Thanks for the recipe. Delicious

And here are my bezeshki

Girls, why do bezeshki (piece, the size of a small egg) crack? Not that they completely "burst" .... one thin crack through the whole bezeshka. I planted two forms round and with sticks, the second were intact, only the round ones were cracked. Otherwise, I am satisfied with the result, white, "sonorous", without smudges and toffee

And I also have a question, Lyuyuyud, and Lyud?)))))))
Why did such a bottom come out of the bezeshnoy layer? White is the beginning to smear with chocolate. But why is the whole bottom as caramelized and uneven? Everything is dry inside, nothing lasts, that is, everything is fine. Baking convection 150 ^about