Meringue

[Ilona]

Ilona, so your temperature is high for drying meringues. Your sugar is caramelized from the high temperature.
Convection cooker. And if so, then the temperature should be given less than just without convection. And you gave such a high temperature.

InnaCracks are also signs of heat. So I read it in my tutorial. But I cannot confirm this. I cannot say that this is exactly how it is. I also had cracks when I was learning to bake meringues. There are no cracks now. I can't say that this happened from the change in temperature during baking. I always baked at the same temperature. True in different ovens. I think that the experience just came, got my hand filled and everything returned to normal.

[Luda]

Luda, Thank you! I also dried it with convection, but at 110 degrees. I'll try to reduce it to 100.

I dry with convection at 80⁰C, the correction + 20 is just taken into account⁰FROM

Girls, help me figure it out, please. I baked meringue with hazelnuts for the "Flight" cake, the proportions were 130g hazelnuts, 170g proteins,
320g of sugar, just counted all this by the weight of 7 proteins. In general, I did everything as usual, though I did meringue with nuts for the first time, after adding sugar, beat it in a steam bath until the sugar was completely dissolved. I baked at a temperature of 100 C, after 2 hours there was a toffee inside, put it on for another hour, after an hour there was a little toffee in the center (I made a tiny crack and looked), dried it for another hour. As a result, caramel formed at the bottom and something similar around the nuts. I did not like it, it turned out harsh because of this caramel, I decided to redo it. The second time, I did everything exactly the same, only put some protein mass aside, and added nuts to the rest. She dried again for about 3.5-4 hours at 100 C on one baking sheet a layer with nuts and this deferred piece without nuts. The nut-free part turned out great, dry crumbly meringue. And with nuts, the same garbage again! During drying, I observed such a picture that some kind of droplet formed around the nuts and then it turned into caramel. What nonsense is this? I have a feeling that the nuts secrete some kind of oil and from this caramel is formed around the nut ...

[Natalia]

Natalia, why did you warm the protein mass in a water bath? I just add nuts to the raw meringue. Gently mix and spread on parchment.
It happens to me that while the meringue is still hot, there may be a toffee inside, and the meringue has cooled down in the oven and the toffee disappears. Everything is dry.

[Luda]

Luda, yes, so that the sugar dissolves quickly in the steam bath, whisk it, I always do this to speed up the process, once I read this advice from Tortyzhka and use it And then I added nuts. That is, maybe I just overexposed the meringue in the oven? I thought I should dry it until the toffee disappeared ...

[Natalia]

Natalia, I bake meringues almost every day. With nuts often, but not always. During this time, I have already adapted to my oven, to Kenwood, with which I beat whites. During this time, I decided on how long the meringue should be baked, at what temperature should I bake in my oven in order to achieve the result I needed.
Try baking meringues in your spare time, not to order, but for yourself. Take less time and see what the result will be.
I never beat proteins with sugar until it is completely dissolved in proteins. There is no toffee.

[Luda]

Luda, so from the same mass, divided by weight with and without nuts, a different meringue turned out, without nuts - an excellent result, with nuts - caramel on the bottom and around the nuts. I don't bake meringue every day, of course, but often, without nuts, it always turns out good. Next time I'll try to whip without a bath

Girls, please help with the baking temperature, and in general - what did I do wrong?
1.baked bezeshki at a temperature of 125 degrees, convection, 3 hours - it tastes excellent, absolutely dry, but inside there are very large cavities, the color inside is a little light brown
2.baked at a temperature of 110 degrees, convection, 3 hours - there is a small toffee inside, sticks to the teeth
How much is it right to bake? The oven is accurate, new. The whites were whipped well in both cases

And yet, in the first case, the meringue cooled in the oven, in the second - I pulled it out right away. It is important?
Thank you

[Elena_Minsk]

Elena_MinskI can only say that each of us has to adapt to our oven. Otherwise it will not work.
There are general rules. This is the recipe and baking rules. (at the moment I'm talking about baking in general) For the first time we do everything as given in the recipe. Let's see what happens and what doesn't. And then we are already adapting, changing the recipe and baking rules. You can change the amount of sweetness, the amount of flour to your taste. Ovens are different for everyone, so the time and temperature must be selected.
I wrote more than once that I had several different plates. And each time I selected different times for baking, different temperatures, the location of the baking dish (above, below)
It was the same with the meringue.
In the simplest electric oven, I baked meringue for 100⁰ just one hour. And everything was fine.
In an electric oven with convection, our Russian, I baked meringue at 100⁰, it seems a little over an hour, but already on the bottom shelf of the oven.
Now in a new electric oven (more sophisticated with a bunch of new functions), I bake meringues at 120⁰, but already 2 hours, on the top shelf, half of the oven.
The results were the same under different baking conditions.

Lena, try changing the place of baking. Maybe it makes sense to bake at the same 125⁰, but less time.
By trial and error, you will choose your baking option.

[Husky]

Husky, thanks, I will look for the ideal. In the instructions for the oven baking meringue, it is generally written 80-100 degrees convection, 2.5 hours average shelf

I started reading the topic from the beginning, but have not yet found the answer to one of the questions. How do meringue cakes tolerate freezing?
I want to make a meringue cake on NG, bake the cakes in advance and then collect the cake on December 30. Do you think there are any features of freezing and defrosting such cakes?

[Katerina]

Katerina, why freeze the cakes? Meringue, and cakes from it, and in the usual way are well stored.

[Katerina]

Katerina, why freeze the cakes? Meringue, and cakes from it, and in the usual way are well stored.

And the dampness will not stretch into itself. I am worried that in a week they will damp in the apartment.

She did not store the cakes, but just bezeshki and after a week they were normal. And in the heating season, there is usually increased dryness in apartments, where does the dampness come from?

She did not store the cakes, but just bezeshki and after a week they were normal. And in the heating season, there is usually increased dryness in apartments, where does the dampness come from?

It's just that it's damp in my apartment, the ventilation is not working. And yet, what will happen to him in the defrost?

It's just that it's damp in my apartment, the ventilation is not working.

My apartment is also damp, but the meringue is stored perfectly. I have small meringues in a bag and a large layer of meringues with nuts, wrapped in food plastic, have been lying for more than a month. Now I specially came up and pinched off a piece from the layer - dry, crumbly, excellent meringue! And it seems to me there is no point in putting in the freezer, there is nothing to freeze, there are no wet components

My apartment is also damp, but the meringue is stored perfectly. I have small meringues in a bag and a large layer of meringues with nuts, wrapped in food plastic, have been lying for more than a month. Now I specially came up and pinched off a piece from the layer - dry, crumbly, excellent meringue! And it seems to me there is no point in putting in the freezer, there is nothing to freeze, there are no wet components

Thank you. They reassured me. I will now bake and store scrap until X hour.

[Olekma]

Olekma, Katerina, missed your question. The meringues are not frozen. Meringues are stored at room temperature for a very long time (I had a case of going on vacation for 4 weeks). The place should be chosen drier if there is high humidity in the house. Near the battery, in the oven.

Girls, dear, tell me, please, I baked bezeshki and smeared cream + condensed milk with cream for the night. It turned out to be a whole huge plate, and in the morning I opened the refrigerator and gasped, the cake was gone. A small hill remained from the big mountain. What is my mistake, where I miscalculated. Who knows.

[degteva]

degteva, a mistake in the cream. Meringue does not tolerate moisture. Cream is the problem. If there were condensed milk cream + butter, everything would be different. It is possible that + besides, there is moisture in the refrigerator, if the refrigerator is drip.

[Husky]

HuskyThank you for such a quick response and for a good advice! We shake it off, we will try again

[Husky]

Husky, whipped the whites, previously thawed, when deposited on a baking sheet, sweet water dripped from the bag ... what does that mean? I haven't had this before ...
Maybe where on the topic is, I did not find it.

[Natalia K]

Natalia K, did you plant meringue immediately or after a while? I don't think this is due to the fact that the proteins were frozen. Most likely I didn't finish off the proteins before adding sugar, and the meringue stratified.

I am contributing to the experience of meringue cakes in a cake. The cream was classic charlotte with milk and egg syrup and butter. But it was on our oil, it absorbs the custard mass well, but the cream is still soft, it itself is not as hard as Valio, with whom she had previously worked. For the house I made a test cake with meringue and charlotte in our butter - the meringue does not crunch the very next day But a sooooo thin layer of good Italian white glaze (it is not as hard as Russian and does not leave a mark on the sky when it melts in the mouth, not so delicious, like chocolate, but better than ours) just provides the meringue insulation you need. Crispy, but cut without crumbs - this was at the end of the second day after the cake was assembled.

Girls, tell me. Ordered a cake with a layer of meringue, what kind of cream is right to keep the meringue from getting wet? Can Charlotte be used? And what is the principle of assembling a cake with a meringue layer?

[Valentine]

Valentine, will do and it will be very tasty, if you are afraid that it will get wet, isolate the meringue with chocolate

[Leka_s]

Leka_s, Thank you

Good morning everyone! Today I tried to make a meringue from Swiss meringue, but for some reason the protein mass, after heating and then whipping it in a mixer, did not want to keep its shape at all ... I had to put the meringue on a baking sheet with a spoon, and not with a culinary bag with a nozzle ... mixer for about 20 minutes, until it has cooled down ... Tell me please, if anyone knows why it happened?

[Cake]

CakeThank you very much for the recipe! The meringue came out the first time, very tasty, like caramel tastes inside. She baked for 1.5 hours at a temperature of 100 degrees with an open door.
By the way, it became interesting how the meringue differs from meringue .. Fate brought me to a French pastry chef, and in a conversation with him, I mentioned meringue, they say they ordered a meringue cake .. He did not understand what I mean, although "meringue "- French word)). And then I guessed that I mean the meringue)) I got on the Internet, it turns out, ONLY IN RUSSIA THE MERENGU IS CALLED WITHOUT)) Translated from French it means the humorous word "kiss"
Honestly, I have calmed down now, before that I kind of guessed that it was exactly the same thing, because the composition and principle are the same, but for some reason the “meringue” seemed to me something mysterious and complicated ..
Here is such a story, live and learn))

[fish]

fish, that's something I did not understand. Swiss meringue implies that it contains oil. Or was the meringue baked before the oil was added? What was the recipe for the meringue for the Swiss meringue?

Yes, I seem to have written to the wrong Temko, now I'll take a look there.

Girls, well, save me, I needed a cake in the cake, I made it according to the recipe, well, at first I didn’t bake it, baked it for 1 hour, and for some reason I decided that it was normal because the top was already dry.baked at a temperature of 100 degrees, with a convector on the baking program. And yet the trouble is when I took him out of the mold, did he burst all over, or does he just need to bake on parchment? and how to put it there correctly, it turned out to be humpback-wavy.

he burst from the temperature difference, most likely, if you got it right away.
oops, I read it again and realized that you baked in the form. I bake only Kiev cake in the form. I just bake the usual meringue on parchment. If you bake meringues on parchment. then there are no sides, so you can align it calmly to evenness. And in the form there are sides, and it is practically impossible to crawl with a spatula to align.

I'll also ask here: when you make a simple meringue without citric acid, it turns out to be hard, like gypsum. And in some purchased bezeshki, the consistency is rather delicate: when you bite, it crumbles, and even there are voids inside. Is it because it has lemon juice added to it? (I wonder what is written about this in textbooks for professional pastry chefs.)

[~ Natalia ~]

~ Natalia ~, missed your question. A little later I will lay out the photographed sheets from the meringue baking tutorial. I took a couple of pictures and the camera was discharged. I will photograph everything to the end and then post it. Everything is written about citric acid there.

Information on the preparation of an airy semi-finished product, taken from the tutorial "Production of pastries and cakes" edited by P, S Markhel, Yu. L. Gopenshtein, S. V. Smelov

Lyudochka, tell me, please, how many days before assembling the cake can you bake the meringue-cake? I'm afraid it won't get damp. And is there a difference in cooking technology if the meringue-cake is supposed to be with peanuts?

[Kitzun]

Kitzun, Natasha, here HERE I compared baked meringue and meringue to nuts.
As for baking meringue and storing it. I had a case when I had to go on vacation and collect the wedding cake on the first day upon arrival. There was no time to bake, so I dried the meringue before leaving home. it seems three weeks or all four we were on vacation. I left the meringue in the oven. Nothing happened to him during this time. It has become even drier only. She did not cover with anything, did not pack in anything. I just left it on the baking sheet on which I baked, inside the oven.
Sometimes even now, when every day during the week there are orders, I bake meringues all at once for a week. It's okay. I just cover them with a towel so that they don't get dusty. But I don't pack it in anything.

Thank you very much! And then I sit and doubt ... I have to give a cake at 22 in the evening, so I think, if I dry the meringue today, so that later I can save time, then it will be right? And more: tell me, form 35x26, how many proteins to take? Three or not enough?

[Natasha]

Natasha, I take 4 proteins from C1 eggs on a cake with a diameter of 32 cm. If we proceed from the area of ​​the cakes, then with a diameter of 32 cm, the area is 803 cm²... And with a shape of 35X26 cm = 910cm² Therefore, I think at least 4 proteins, but the meringue will be a few mm thinner. I usually have a meringue of 2-2.5 cm.

Lyudochka, you are my savior! I went to beat the squirrels!

Hit, but just neatly !!

[Husky]

Husky, thank you very much! I just saw it.

[~ Natalia ~]

~ Natalia ~, once again read your post. I do not agree that if you do not add lim. acid, the cake is very hard. I'll be honest, I'm lim. I almost never add acid or lemon juice. My meringues are always dry, but soft compared to what are purchased. With purchased cakes (or rather cakes with baked cakes), I have cut my sky more than once. The ones that I bake myself, there is no such thing. It melts very easily in the mouth. And I also noticed. When adding lim. acid meringue should be whiter. It's the opposite for me. The meringue turns light beige when dried.

I do not agree that if you do not add lim. acid, the cake is very hard.

What are you talking about? I've written about pastries.

My meringues are always dry, but soft compared to what are purchased.With purchased cakes (or rather cakes with baked cakes), I have cut my sky more than once.

Wow, you have purchased products!

It's the opposite for me. The meringue turns light beige when dried.

And at what temperature do you dry?

Natasha, I wrote about the hardness of the cake crust, which includes meringues. I get it dry, but soft. Or rather, not soft, but not as dense and hard as in purchased cakes.
True, I have not bought them for many years. Maybe something has changed now.
I bake meringue now at a temperature of 120⁰... But this is apparently a feature of my stove. No wonder we say that you need to adapt to your stove. Previously dried on another plate at 100⁰ and also the meringue was a little beige, if you added lim. acid.

[Husky]

Husky, please tell me what I'm doing wrong. I need to decorate the cake with small meringues. Whisk the whites with powder. In the process of whipping, everything seems to be good and increase, and keep its shape. Dried and checked by pressing-crumble. But after an hour they become sticky. What's the matter?

[Kirochka]

Kirochka, what recipe do you use? what are the proportions of protein: sugar? Possibly high humidity at home. No photo?

[Husky]

Husky, 200 protein + 95 powdered sugar + a little lemon. Unfortunately there is no photo