Meringue

And why, in the inverted state, did she realize that she was not finished? There was sakh down there. syrup? If so, then the temperature is high for your oven. If it's just soft inside, then I think you can put it in the oven. Dry should not be anything if it is still dried.
But to be honest, I myself have never done this so that the cake completely cooled down, and then dry it again in the oven.
Once upon a time, long ago, when I moved from one oven to another oven, I had that the cake inside was not completely dry. I just left it as it is.

Yes, there was some syrup.

Then, if you put it in the oven, then this syrup will dry into glass and it will be difficult to remove it from the parchment. Try turning the temperature down. Tell me, was there a void between the crust and the bottom? If yes, then this is another confirmation of the high temperature. The high temperature when drying the meringue raises the egg sugar mass, like a biscuit during baking, and crystallizes the sugar crust on the outside, while preventing the meringue from drying evenly from below.

There was emptiness ((((Because of it, I saw that it did not dry out ((

Lower the temperature, but increase the baking time. Although the time is still "grandmother said for two." Must watch. Maybe the same two hours will be enough. If it does not grab quickly with a crust on top (the temperature will be lower), then the inside will dry faster. In general, you need to try and select the temperature for your oven.

Thank you Huska! I will experiment ...

Added on Tuesday 08 Mar 2016 09:48 PM

Husky, maybe another question. What is the best way to bake protein cakes - with or without convection? And then in recipes, the advice is exactly the opposite

according to the recipe Tortyzhka, but with the addition of dry food colors
small cracks are present, is this the norm?

[Strakosha]

Strakosha, for me there is no difference with convection or not. Before that, two plates were without convection and it worked. Now there are two more with convection. On the first, with convection, I dried without it (out of habit). Now there is a plate with programs. I bake according to the convection program. It works the same way.
I am more inclined to believe that everything depends on each oven individually. We must try this and that. And then analyze how it works best in a particular oven.

Kymbat, no, cracks are not the norm. Try changing the temperature to a lower one. Perhaps the paint gave this effect. Although it also baked colored, there were no cracks even once.

Somehow I am not on friendly terms with protein cakes Yesterday I just decided to try again. I baked 2 cakes of meringue with peanuts at once according to the recipe for the "Flight" cake, on two levels of the oven and changed the baking trays every half hour so that they would evenly bake - this was stated in the recipe. She set the temperature to 100 degrees only, and still there was a little syrup from below, and in 2 hours they did not bake at all, then dried each one for another hour and a half (((

[Husky]

Husky, I thought something was wrong

[Strakosha]

Strakosha, but you don't need to open the oven every half hour
breaking the temperature regime. Bake one cake at a time, turn it on, close it and forget it.
I also started with "dancing" by the oven with meringue
As a result, after the experiments, I have conclusions: my oven dries meringue only at 90 degrees, 2 hours,
at 100 degrees she bakes it. You can't get into the oven.
After 2 hours have passed, I immediately take the meringue out of the oven, leave it on the table to stand for a bit and remove it from the baking sheet.
So not everything recommended in the recipe suits your oven. Empirically everything

I have a documented thank you!



I have done it many times and always succeeded. I'm even thinking about taking a shot at the meringue cake.
Thank you very much!

I doubted for a long time whether it was possible to bake two cakes at once, turned to the all-knowing Yandex - said yes ... ((I deceived (((Thank you, Aprelevna, I will try further! Another disappointment has already passed and the hope appeared again that "Next time will definitely work out. "

[Vooky]

Vooky, how beautiful

[Strakosha]

Strakosha, do you have convection? If so, you can bake as much as you like. I have 3 tiers. I put it in the evening, before going to bed, for 3-4 hours, up to 75 ℃. It turns off at night, cools down, and in the morning everything is ready for me - just get it.

prona, there is convection. And then there is the "Confectionery baking" mode with convection, I do not use it, because it turns out dry baked goods, I bake everything on the "Traditional oven" ... Apparently, this is the very thing for bezeshless cakes ... Thank you very much for the idea!

Lyudmila, I don’t know what’s wrong, the first one made cakes with diluted lemon according to the recipe, dried for two hours, there was a crust inside a loose mass, the second cake was made for 4 proteins 12 tablespoons of sugar, whipped proteins to peaks, added sugar in parts, good whipped, the sugar did not completely dissolve, smeared it on a sheet, dried it 100, again on top of a white crust inside a loose mass, the third cake for 3 proteins 9 tbsp. a bed of sugar, and again the same fable, scooped up all three cakes and into the trash. a bucket, I collected a cake without a meringue, I don't know why, the last time such a meringue turned out well, my daughter says you must be doing it without any mood.

That is, you have already baked meringues according to these recipes and in the same oven? And what does loose mass mean? And last time you immediately got it out and looked dry or not? Or looked when it was already cold?

I re-read everything and did not find how many lemons to add? Help me please.

I re-read everything and did not find how many lemons to add? Help me please.

on the first page where the recipe is written, everything is written, lemon juice or diluted citric acid 10 drops

Added Saturday 23 Apr 2016 04:45 PM

Or looked when it was already cold?

I looked when it cooled down, I think there were proteins from the freezer, maybe that's why. I took a book that I bought for 3 thousand rubles, there Igonova gives a recipe for a wet meringue, made flowers, planted flowers on paper and in the oven, stuck these flowers on top between the strawberries, which I made this cake without desire.

Thanks a lot for the recipe!))
I did it to my kids) A very simple recipe)

And I brought thanks for the recipe
I cooked meringues before, but somehow it worked out every other time. And how I found this "mad" temku, my joy has no limit. The description is so detailed that it came out the first time. Moreover, the lowest adjustable oven temperature threshold is 160 ° C. I took the advice to set the low heat and opened the oven door. It's me indulged in experimented with color today

Added on Tuesday 03 May 2016 7:24 pm

By the way, here the question is ripe for me. Enlighten specialists, please. In one of the meringue recipes, I saw that tartar was added. What is this for?

[nesmati]

nesmati, pretty bezeshki!
Tartar or citric acid (juice or granules) is added to make the meringue more brittle / crisp.

[prona]

prona, Thank you

: girl_cray: girls, help me, I wanted to make a meringue cake, but what turned out is not what is needed, the proteins were crumbled perfectly, I added sugar in parts and everything beat OK, and when I added the last part of sugar, he refused to develop like bi, and the masa itself is kind of poured, made of corn definitely bi beautiful bezeshki did not work. It's drying now, let's see what happens, but my heart feels that there will be something not meringue

[lily]

lily, if you need a homogeneous mass, it is better to make a Swiss (in a water bath) or Italian (with syrup) meringue. You did French, if you are too lazy to mess around, then some of the sugar can be replaced with powdered sugar. Add sugar first, and then powder. Then this problem can be avoided.
Good luck

[prona]

prona, Natasha, thanks, I already put this baked pancake in the cake, let's see what tomorrow will be with him, I cut off a piece of it and knew nothing about it, even my husband brought mezeshki from the store that day (he didn't know that I bake it too) such delicious melt in your mouth, and here I am with my failure

[pssaha]

So I got to the bezeshek! yeah, I think about them .. but I still can't make up my mind ..) I made up my mind) I want to make my cake for tomorrow with a layer of meringue (for the first time!), I did everything according to the recipe.Only now, my sugar did not completely dissolve, and the cream was already wrapped around the whisk, that is, there was no point in whipping further .. In the next. once it will be necessary to do it in half with powder .. I have a gas oven, min. temperature 130g., dried with the door ajar for 2.5 hours, because the bigger bezeshki were not completely dry. They dried well along the edges and in 2 hours, we took them off with our son for a test - they dried, homogeneous crispy, airy beeshka! Then I all the same, so as not to wait an hour again, closed the oven door and in 10 minutes. the rest dried out, even turned a little pink. BUT .. these dried bezeshek at room temperature the surface "sweat" what is the reason? underdried all the same or humidity?
And another question - if I block the meringue cake from the cream with a marmalade layer? I have a weight marmalade, the layer is straight, I want to cut a circle from it along the diameter of the cake and put it on the meringue with a thickness of about 0.5-0.8 cm .. What do you say, it can give moisture to the meringue? or do you smear meringue with ganache?

Added on Monday 16 May 2016 04:44 PM

pssaha, Tan, what a beauty you've got!

nesmatiwhat bright, cute "buttons"
Well done girls!)

Added on Monday 16 May 2016 4:51 PM

Girls! and another question, how to check the dryness of the meringue cake ?? small, okay, took it off, tried it - dry, then ready .. but what about the cake? What are the signs of his readiness? maybe, of course, there have already been answers to such questions, but I have just started to study the topic so I will be grateful if you answer)

[firuza83]

firuza83, Yasmina, thanks)
I have an electric oven ... they dried out in less than 2 hours ... I dry with the door closed on convection. We lay on a frozen cake for half a day, there was no condensation ... the rest in the bag for a couple of days, nothing, the same ..
I think it's important to beat the whites well before adding the sugar. And the sugar is better small, and a thin trickle .. Better longer) ..
They often write that they dry for 2-2.5 hours, then they leave it in a warm oven overnight to dry it 100%)

[Yasmina]

Yasmina, the main indicators of readiness are: it can be easily removed from the baking sheet, it becomes much easier to knock

the main indicators of readiness are: it is easy to remove from the baking sheet, it becomes much easier to knock

yeah, it was on them that I was guided)
a good meringue-cake turned out) I only deposited one layer from the nozzle, it turned out to be somewhere 1.5 cm high .. ready. And here it is in my cake .. So should the height of the cake be, or can you make it higher?
I liked it very much! unusual) I will recommend to clients now)

[Yasmina]

Yasmina, it is necessary to knock on Huske-People. She is the main specialist
The cake is good!

[Yasmina]

Yasmina, why do you need more? I deliberately try to make 1-1.5 cm, I like it better

[Alyona]

Alyona, but I don’t need more) I thought, how can I do it more correctly so that crunches last longer, so to speak)) but this layer, I kept crispy for two days, even when cut))
but this time, I made a bezeshek .. they turned out well, very tender, you can't directly touch it ... but crispy on top (if you can call it that)), but inside a little toffee ... I liked it soooo, I want to repeat, but I'm afraid that it might not work with the toffee .. I made an equal amount of protein and sugar (more powder) and a little lim. drops.

Girls, good time of the day! please tell me who made meringues with the addition of water to the protein? I read somewhere in the subject, but I can't find another question - can I paint the meringue with gel paints?

[Svetlana]

Svetlana, you probably this recipe mean?

Svetlana, you probably mean this recipe?

Alena, thank you very much, went to read it and .. calmed down

Girls! Please tell me how much dry lemons to add to one serving of meringue? Yesterday I made bezeshki for 150 grams of protein and 300 grams of sugar, I put almost a full teaspoon of lemon juice, today I want to try pouring citric acid, how much dry in grams?

Added on Tuesday 31 May 2016 05:13 PM

It looks like no one appears in this thread! Lyudochka Huska, today I made with dry lemon and painted the protein immediately with a gel dye, firstly the meringues cracked and dried at a temperature of 100 * C for 4 hours, the sugar did not dissolve, as well as yesterday, but yesterday I did it with lemon juice, it turned out denser than today with a lemon, and if I make a wet meringue, paint, and dry it, will it go as a decoration on a cake?

[svetlana)))]

svetlana))), Sveta, my sugar is fine, everything dissolves ... I really beat it for a long time ...
Why are you measuring lemon juice with a spoon? .. 10 drops in the recipe?))
I added lemon to-that: I made a concentrated solution and dripped 10 drops .. a little meringue cracked once .. I think it’s very little needed, right on the tip of a knife ...

I added lemon to-that: I made a concentrated solution and dripped 10 drops .. a little meringue cracked once .. I think it’s very little needed, right on the tip of a knife ...

Thank you, Tatyana, I will take into account, there is no pipette, I will buy it in drops

[Cake]

Cake, thank you for an excellent and very simple recipe for bezeshek! I used to do it with powders, but for some reason I didn't succeed ...
This time it turned out great, the sugar has completely dissolved, inside is dry, the relief is very good, there are no bubbles or caramel smudges, shiny, snow-white, in a word, a fairy tale!
I dried for 3 hours at 80 degrees with convection, but there is one BUT ...
After I take it out of the oven, as soon as it cools down, it becomes sticky on the outside, everything is fine inside - there is no toffee.
Girls, tell me what could be? Or is the humidity in my apartment so high? Has anyone encountered a similar problem?

Lera, here in the topic this problem has already been discussed. This never happens to me. Perhaps that really depends on the humidity in the room. I'm dry. And even when the heating is turned off, there is still no stickiness.
Did you add sugar at the rate? Not less? In what proportions?

Tartar or citric acid (juice or granules) is added to make the meringue more brittle / crisp.

Natasha, I will venture to correct you.
Tartar (cream of tartar; cremor tartari; potassium tartrate; cream tartar) is added to the whipped whites, fixing them and making them resistant to heat.
Tartar is actively used for baking muffins, meringues, giving plasticity and whiteness to various desserts, in particular sweets and glaze.
If you use tartar as a substitute for sugar, then the taste of chemistry disappears.
In baked goods, the tartar can be replaced with lemon juice or vinegar, however, 3 times more of them are required, and in addition, these liquids lead to the dough falling off.

I have Cream tartar, the whites are whipped with it perfectly !!!

[Husky]

Husky, Luda, did everything according to the recipe, 90 grams of protein, 200 grams of fine white sugar, 10 drops of lemon juice, beat for a long time until the sugar dissolved.
The taste, color, texture, structure are excellent, but literally in half a minute they become sticky.
I sin on humidity, here I bake shortbread cookies, of two types, one regular, the other gluten-free, both cookies are crispy at first, and after 2-3 hours they become soft, and colored icing began to migrate on gingerbread ...
I just made meringue for the first time in the last five years))) Apparently, I will have to do it only in the summer, during a drought.

Lera, it means you have high humidity at home. And when the heating is turned on, the air does not become drier?
Maybe someone else can tell you something. I just haven’t come across such a thing. I had it recently that the meringue was not so dense after baking. You touch it with your finger, and it squeezes. But it still didn't stick. Just soft. But I know the exact reason. I put in a little less sugar. For 140 g of protein, I took not 280 g of sugar, but only 200 g. But I used the bulk of this meringue as decoration, caramelizing it in the oven at high temperature. There you don't need a 1: 2 ratio. And from the leftovers I decided to bake ordinary bezyushki, drying them as usual at a temperature of 90 *.So they turned out to be soft. So they have remained to this day, soft, but not sticky.

Luda, yes, it is always damp here, the city is in a pit, soars in summer, slush, dampness in winter, we rarely turn on the heating, we have winters plus five,
But, I'll see how the cookies and gingerbread will behave when the heating is on.
Most likely, the meringue is sticky precisely because of the high humidity.
Thank you very much for the tips.

Advice is urgently needed! The whipped mass remained. Half a tray more. Where is her? Will it last 2 hours?

Added Sunday, Nov 27, 2016 2:18 PM

I did not wait for an answer (well, okay. The mass stood for 2 hours in the refrigerator while the first batch was baked. Everything is fine, nothing came in. Insanely delicious bezeshki! Thank you!

I made meringues with seven proteins (no more than 150 g), beat on a pinch of salt, with a steady foam, I started adding powdered sugar (5-6 teaspoons with a slide), it was pretty strong for me ..

Does anyone make a little sweet meringue ???

Dried for 120 minutes at 90 (convection) and dried for 60 minutes at 100 (convection), the meringue was beige.
the first baking sheet (120) was still inside ...
The second (120 + 90) baking sheet is crumbly and melts gently in your mouth ..

No photo, disappeared in 10-12 minutes for tea!

Does anyone make a little sweet meringue ??

I somehow have little idea of ​​a low-sweet meringue)) I used to do it not according to technology, that is, I add sugar as much as I want, to taste ..) and now, when I learned the technology, this is a ratio of 1: 2 proteins / sugar, I do so .. I don’t feel much difference) when there is less sugar - they are softer, looser or something .. But I don’t like that, I like denser bezeshki.

[sugar makes meringue strong]

I somehow have little idea of ​​a low-sweet meringue)) I used to do it not according to technology, that is, I add sugar as much as I want, to taste ..) and now, when I learned the technology, this is a ratio of 1: 2 proteins / sugar, I do so .. I don’t feel much difference) when there is less sugar - they are softer, looser or something .. But I don’t like that, I like denser bezeshki.

Turns out that sugar makes meringue strong!!

Clear.

But suddenly, someone in principle will know that little sugar = melting, tender, but crumbly structures ...