Meringue

I exhibit my daughter's creation, because I really liked it !!!



1. Gel paints from InterBaker made an indelible impression on her (well, this is after using Easter ones);
2. When I was at Interpekar, I asked the saleswomen if they were really gel. The saleswoman (and the staff are very welcoming) said that a girl came that week and complained that the gel dyes were so runny that they ruined the whole dough for her. They opened a tube of each paint, and they seem to be all the same ...
3. Closed sprocket nozzle;
4. Caramel comes out due to the quality / type of sugar. I in Platypus ordered the same sand for several months. And then they brought another sand (cheaper) and caramel (brown bubbles on the meringue) came out. And since we have made meringues several dozen times already, this is definitely sugar !!! More precisely, granulated sugar !!!

the meringue didn't work. When I put in the first glass of sugar, the proteins kept their shape perfectly, but with the second they flowed. I put three eggs instead of 6 ................... count I can’t do it !!!!!
And can someone tell you what to do in case of such a failure - if you bake a layer of meringue - it will work out? And at the same time the question is, if you make a biscuit, and the dough you feel is that it is liquid and classic. the biscuit will not rise, how to save - put soda, slaked soda, how much ...
sob sob

[glutton]

glutton, let's go in order. You added two glasses of sugar to 3 proteins? I would beat 3 more squirrels and finish it all together. Actually, I have a cake recipe, so there is 2 cups of sugar for 3 proteins.
Now with a biscuit. Liquid probably due to the fact that the proteins are badly knocked out? Then add flour, until thick sour cream, a little baking soda or baking powder - and bakes.

Good luck!

Girls! Tell me, based on personal experience (I know the theory), at what temperature and how long should I bake the meringue so that it does not crack and ruddy? I want to shake the old days, bake my "Flight". But I remember in my meringues both tears and ruddiness. It was a long time ago ... But today I'm a confectionery sly! We can't do that! Help out!

Girls, thanks for the praise, unfortunately, I have no talent for sculpting anything at all, so I have to learn a lot, in addition to the tricks of the pastry baking itself, so your assessment is worth a lot and gives an incentive to further try the pen!

Girls! Tell me, based on personal experience (I know the theory), at what temperature and how long should I bake the meringue so that it does not crack or ruddy? I want to shake the old days, bake my "Flight". But I remember in my meringues both tears and ruddiness. That was a long time ago ... But today I'm a confectionery sly! We can't do that! Help out!

Just yesterday, I sculpted a cake of the count's ruins - I placed the photo in the topic of Hairpins about him - I also achieved that the meringue was snow-white and achieved a temperature of 80 grams and a 3-hour drying with convection. You can probably without her, but I like it with her. But I don't advise you to do the temperature anymore - a beige or cream shade immediately appears.
And so it turned out the perfect meringue, everything is dry inside and white

And outside

In my opinion, Tortyzhka said that citric acid gives a beige color to the bezeshka. I read it in KX-2, but the moderators "cleaned" them and I can't find her answer quickly

In my opinion, Tortyzhka said that citric acid gives a beige color to the bezeshka. I read it in KX-2, but the moderators "cleaned" them and I can't find her answer quickly

No, not her. I also have it. That is, the recipe completely for Tortyzhka is taken-classic-sugar, proteins and citric acid.But the temperature of Tortyzhka advised 100 degrees and it turned out to be beige for me, but she began to make 80 grams, but longer in time, and it began to turn out white.

[Lika]

Thank you, Lika! For some reason I couldn't find this post of Tortyzhki. These 2-4 hours are killing me! I have two bezeshless cakes and a sheet of small beeshek is planned.
Anastasia, I can hear it directly. how your ideal bezeshki rustle!

[Freken Bock]

Freken Bock, I copied some useful tips on my computer. Here I found the answer Tortyzhki to a girl who

“By the morning on the cake, the protein cream had become 'unhealthy'.

- Most likely it was like this: you made a cream on small eggs and the ratio of syrup: protein deviated from the norm towards sugar. that is, an excess of sugar per volume of protein mass. Lemons also put a minimum, or did not put it at all (The amount of citric acid in the mass greatly affects the degree of drying).

I think the temperature also plays a role.

girls wanted to ask. I made a cake with meringue cakes in the summer and mushrooms on top. here the mushroom caps turned out to be like this, and the cakes are normal. and in general, I get meringues with varying degrees of success. in the light of the teachings of Tortyzhka, advise pzhsta - what did I do wrong?

Twice I did the meringue and twice the same thing - it turns out full of holes. What's my mistake? Maybe someone knows?

Of the remaining from

Girls, Hello everyone! I also came to show off my meringue.


TASTE OF CHILDHOOD

Good day!
I'm in trouble! For the first time in my life I decided to make a meringue. After reading your posts, I decided that I was already ready for the process. At first everything was fine, the whites whipped, increased in volume, then added sugar, whipped, added citric acid ... and here, something incomprehensible happened ... the mass began to settle ... and flow slightly ... when squeezed out with a syringe, it first kept its shape, and then spread ... as a result, there were even flat cakes on the sheet. Now in the oven ...
What's my mistake? Tell me!

[Veronica]

Veronica, I think that you initially had whites whipped not to the degree of "standing", as it should. It is necessary to turn over the form with the whipped proteins and they should not fall out of the form. Just an increase in volume for a meringue is not enough.
Or the second option is citric acid, which has been diluted in a large amount of water. This is, of course, if the lim. to-that was not in granules. the meringue should still be baked, only it will be very dense and low in shape.

I twice encountered such a phenomenon as the falling off of proteins, and today I accidentally found on the Internet that proteins can be ... beaten and they fall off. Here I have, I am inclined, just such an option. Since they stood great, they whipped further for control and they fell off. It didn't hurt me today, because I didn't need curly bezeshki, but a cake. The cake still turned out to be good, even from such fallen proteins. But I wrote down the information for myself personally.

for me, this happened only once. I know the reason for sure. I left the perfectly beaten egg whites for a while, something distracted me. When I returned, I decided to whip some more -

whisk-type for control

that's when they fell. Now I know for sure when I work with proteins, let the whole world wait!
There were no other options.

And now I am afraid both to NOT beat and to interrupt. I don't even know how to determine the line in time.

[Anastasia]

Anastasia, well, I can't imagine that squirrels can be killed ... The surest way, Tortyzhkin, drove it so that it would not fall out of an inverted bowl, so that's enough!

... until today, that is, before the opening of this page, I did not have a question about whether the proteins can be beaten ... But questions to egg producers (not to chickens, of course, but to poultry farms), when baking I have a lot of meringues in half a year ... Too often I began to come across eggs that are not beaten well for meringues .... just for him, because, in principle, such "happiness" passes into a biscuit, and a biscuit or charlotte is quite high. ..

[artisan]

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

When separating the albumen from the yolk, just a little bit the yolk got into. I seem to have caught it all and deleted it.

It was! And this! But for a long time! Then I immediately decided, since the yolk has spread ... although everything is caught, it is better not to risk the whole product, one egg does not build weather. And it was also that breaking eggs into a bowl, the 10th egg turned out to be rotten ... and all 10 were thrown away. Therefore, since then, eggs, for a biscuit, or for a meringue of protein, I break first into a separate cup, and then add to all the rest. It's safer and more reliable that way.

[Veronica]

Veronica, I think that you initially had whites whipped not to the degree of "standing", as it should. It is necessary to turn over the form with the whipped proteins and they should not fall out of the form. Just an increase in volume for a meringue is not enough.
Or the second option is citric acid, which has been diluted in a large amount of water. This is, of course, if the lim. to-that was not in granules. the meringue should still be baked, only it will be very dense and low in shape.

No, that's not the point!
I know about proteins. The whites were whipped right, when I turned the bowl on one side, nothing moved in it, and the spikes remained from the whisk.
The citric acid was in granules. I didn't breed her at all. And she poured a little of it.

[Cake]

Cake
Alinochka, I came to say thank you so much for teaching you how to bake the "correct" meringue 🔗! Since I began to bake meringues according to your recipe, my husband's bezeshki have become a favorite sweet, and my daughter, who could not stand meringue before, now asks to give her a kick and kick her out of the kitchen when there is a vase with this delicacy ... I had no problems with protein mass for meringues before, but baking ... I was deeply convinced that meringues needed to be baked quickly, like cookies 🔗oh, how wrong I was ...

[Tiny]

Tiny, I accept gratitude with pleasure As long as there is something unknown to us in life and it is interesting for us to learn and enjoy new knowledge and skills - we do not degrade, do not age and do not "turn bronze" And I am still in joyful euphoria from cutlets It's good that we are all here and we have fun, interesting and useful

[I have a report and a tremendous thanks to Tortyzhechka!]

I have a report and a tremendous thanks to Tortyzhechka!

I disposed of the proteins left over from the cakes in meringue. To be honest, I started to do it with caution. It seems to have whipped and dried completely - such a light-light, airy-airy, no toffee, nothing sticks to the teeth (80 ... 100 with convection. At 100 it is creamy pink, at 80 it is white). On the left - the first batch, on the right - the second, a fault from the second, but they are the same inside.


Questions:
1. Was lemon juice instead of citric acid - okay?
2. Began to plant - at first relief, and the further, the more it floated. Moreover, the volume kept, did not hold the relief. In what place was it undershot or another reason? If you didn't mix it up, then, probably, already with sugar?
3. Part of the meringue has cracks. Not at all, but only in parts.

And yesterday I didn't get meringue at all! Whipped well, added sugar, lemon - normal flight. And when baking, it turned out inside - brown, and the top - white !!! Went to the trash can right away. I sit in thought.

brown and watery inside? clear syrup? It is rather an overkill in temperature or time.

Went to the trash can right away.

The meringue cannot be in the bucket ... If it did not work out, you need to smear it with cream, shape it and pretend that it was intended that way ... IMHO.

It seems that I am such a fan of meringues that I can imagine that it didn’t work, but that it’s not tasty - no !!!

[Spire!]

The meringue was not watery, but rather dry! And everything worked out great before, but here Spire!It was no use to smear with cream, because it was also tasteless !!! In general, an embarrassment !!!
Just burnt sugar !!!

Cake, can you ask me too?
My meringues are baked ... I read the whole topic. Made in Trmomix. The principle is as follows: first, I ground the sugar into powder, put it in a clean plate, washed the bowl, wiped it dry, began to beat the whites (beat it according to all your advice until the moment that it does not fall out of the inverted bowl) - then, heating up to 50 degrees, gradually added the powder. The protein mass turned from plowed-lush smooth and shiny and seemed to flow ... Nothing was settling on the baking sheet, but only small smooth pancakes. and what a beautiful form we were no longer talking about ... Where and in what was I mistaken ???

[Raisins * ka]

Raisins * ka , to make a classic meringue, the mass did not need to be heated! I did it only for coconut meringue - this is a different recipe and different proportions of sugar and protein + filler (coconut)
Sugar also did not need to be ground, it is perfectly knocked down and without powder.
To get a beautiful glossy crust on the meringue, after settling on a baking sheet, the raw bezeshki are lightly powdered with powder on top and then put in the oven to dry.
Well. mistakes were taken into account. try again! With your smart Thermomix, it is simply MUST work!

Essential question ..... does the meringue melt under the charlotte?

[biscuit]

biscuit of course melts! But during the day it keeps quite well. Although ... Let's ask Hasochka. She is special! Husky Are you in your wedding beauty (Bride), which you gave away on Thursday, were not afraid of subsidence because of the meringue?

Hasunchik .... I join the question ....

[biscuit]

Girls, I'm always afraid. But I do, too, always. My recipe is exactly like this: biscuit, meringue and Charlotte cream. It's a classic. This recipe was developed back in the days of the union. There the taste of some products is matched to others. That is, they are combined. If you remove the meringues, the taste changes. If you replace Charlotte cream with another cream, the taste will change again.
Although we scold our all the former, but then the technologists developed not bad cakes. Another thing is that not everything reached us as it should have been.
Therefore, meringue is always present in the recipe that I bake, and removing it will change the taste.
Meringue, of course, tends to sit out from the fact that over time it gains moisture from the cream.
But first of all, I "artificially" plant it with the help of a press, before completely smearing the cake. I wrote about this in the topic "Assembling cakes".
Secondly, I wrote correctly biscuit, for a critical day, nothing happens to him.
Recently, in the lower tier (if these are multi-tiered cakes) I bake meringues with the addition of cinnamon and coconut. Thank you Tortyzhka !!! This meringue is much denser than usual.
On Monday they will bring me a bookcase from under this cake, I will ask how much the meringue in the cake has changed. Then I will report back.

And now the question on the merits ..... does not meringue melt under charlotte?

I confirm !!!! I also bake meringue according to Tortyzhkin, but without coconut and cinnamon, just according to this recipe. In the cake, from the butter cream does not melt for 4-5 days, it is tested!

[artisanhusky]

artisan
husky

That is, a soaked biscuit, charlotte, meringue, charlotte and again a biscuit, or you immediately put a meringue on a biscuit, a charlotte, then a biscuit and again a charlotte ... or like ... something I'm confused ...

[biscuit]

biscuit you will confuse us too soon
biscuit + impregnation
charlotte
meringue
charlotte
biscuit + impregnation.
This composition is quite suitable for multi-tiered cakes.
It's just that I'm always afraid that the cake will shrink from standing for a long time in the heat.We have it in the refrigerator, but at celebrations - it all depends on the service personnel.
Yesterday I talked to the girl who ordered the "bride" wedding cake.
When I asked if anything happened to the cake. He has changed? Has it subsided? Did you feel the meringue?
She answered everything in the negative.
I have not changed the form. The sides did not sag. Meringue, who spoke - felt. She said I didn't feel it. The cake is soft, tender. And in general, 9 kg was not enough for them. The guests asked for more, but there was nothing to give. And when they took them away, the groom said that there would be a lot of this amount of cake, since the invitees were 10 people less than they expected.

[husky]

husky
I apologize ... I will not be anymore ..... noverno .... Thanks for the clarification!
When the cake is tasty, as a rule, there is not enough of it, although everything, of course, depends on the eaters and ... the degree of intoxication ...
9 kg is about how many people were calculated?

girls, I have some kind of a meringue disaster, those that are small, dry dry, and those that are cake - well, a pipe ...

I'm drying a cake of 3 eggs according to the Tortyzhka recipe for the second day. at 100C, with convection, yesterday it dried for 2h20min, it seems dry outside. turned it off, left it in the oven - broke it in the morning - caramel at the bottom, but wet inside. not a toffee, but like a wet cotton candy put another one in the same place, a smaller one, a husky, of 2 proteins - now both stand.

beat until the sugar dissolved, the proteins are standing (I have a planetary Bosch), the mass is so dense and elastic that at first I could not pick it out from the whisk, and then smooth it out - I had to press it down. I think that something is wrong with baking ...

People, well, you're a heroine, you dry meringues in this weather! On business. Do you want to try to leave the cake in such an unfinished form? The cream will stick it together, saturate it a little, it will be delicious. And no one but you will know that this is not necessary. I did that.

Tanya, yes, I would not be a hero with pleasure, so my husband, Dr., needs a cake for work. and they remember my New Year's snowmen, my husband said "peks, they are waiting." I'm baking

and leave the half-baked - I left the previous ones, and I think this, well, people get meringues dry, you have to ask, maybe I will succeed

[husky]

husky, I want to ask you - how much do you dry meringue with a cake, from 2 proteins? mine dried for 6 hours. before - she broke it, touched it - inside like a marshmallow.
Lyudochka, are you drying with the oven door open or what?

[Lisss's]

Lisss's Husky will appear with us on vacation, if I don’t confuse it in August, I forgot the number, but this post has already been deleted.

[Lisss's]

Lisss's I'm certainly not a HUSKA and I don't have enough experience, but from personal observations - maybe you interrupt the squirrels too much. I also have a planetary Bosch. So this beast, if distracted, can do this. I've also had this with meringues. It seems that inside there is a stable dense mass that is not baked and does not stretch like chewing gum

[Morkovochka]

Morkovochka, who knows, maybe after adding sugar I beat until the grains dissolve ...

I am surprised that it dries up in 6 hours !!! does not stay wet forever, but dries as it should

[Lisss's]

Lisss's I certainly didn’t dry it for 6 hours ..... patience is not enough. So they gagged And to interrupt, I meant before pouring sugar, even at the initial stage "beat until sharp peaks" Good luck

[Morkovochka]

Morkovochka, if I remember correctly, the broken proteins begin to liquefy back from the bottom, as if floating in a liquid, right?

no, it doesn’t seem to come to that, I’m watching him as soft peaks have risen - I pour sugar over a gram, and the mass reaches hard ...

I think maybe because the oven is good, almost hermetically sealed, can it not let off steam, so it doesn't dry?

[Lisss's]

Lisss's I will not say about the oven. I have that still bakes according to my mood. It's a pity Hasochka can't hear us ...

Girls, I also recently fought with meringues. It seems to be beating correctly, the foam turns out to be stable, beautiful, I spread the bezeshki even, but as I start baking, they turn into chewing gum in the middle.
And recently a pastry chef appeared on TV, so he said that at home he baked meringues exactly overnight at a temperature of no more than 100 degrees.
I tried it. I did not sleep all night But the expectations were worth it.
That is, the secret of a good meringue is that it must be dried for a long time at a very low temperature. Now I do that. For the night in the oven, in the morning for work, and in the evening to collect the cake !!!