Meringue

Girls, tell me. and how many bezeshek should turn out. Today I made three proteins (120 grams and 240 grams of sugar) one sheet came out, that is, there are 20 pieces with a diameter of 6 cm, and everyone is discussing how to bake two sheets. So I didn't succeed in demaying it, or what? And another question of the bezeshki in the oven to rise, should they swell or not?

And another question of the bezeshki in the oven to rise, should they swell or not?

Lyudmila, I will not say about the number, I never drew attention to this. But the meringue should not rise. If the meringue has risen, then it is no longer dried, but baked. This means a high temperature in the oven. And it means that the meringue after baking will lose its shape, blown away.
The meringue must be dried. The temperature should be 100 *. Although, of course, you need to navigate your oven.

Lyudmila, Thank you for your answer.
It did not rise for me, so I was worried and thought, on the contrary, it should swell.
Once again, all a Happy New Year!

Girls, hello everyone. I ask for advice or even help already. I make honey biscuit cake with soda, meringue, rafaelo cream interlayer. And the second time the sponge cake on the second day after baking is hard inside. Even hard. And another question, since the biscuit became tough, I soaked it, but now I'm afraid that the meringue will flow. And tomorrow to give to the customer заказ how do you think the meringue will remain dry until tomorrow?

[Jeanne]

Jeanne, I'm afraid that the meringue will melt not so much from the impregnation, but from the Raffaello cream. I didn’t do it and I don’t know its consistency. But if the recipe from our forum and the cream is the same consistency as in the photo, then it will dissolve the meringue. Judging by the photo in the subject, it is very soft.

Girls, can you make numbers on a toothpick out of meringues and stick them on a cake with butter cream?
Doesn't it get damp? Will they not fall?

[Alla]

Alla, why not. Where the numbers are in contact with the cream, smear it with chocolate, as if isolating the meringue from the cream. it is better to insert toothpicks into the meringue before drying.

Husky, thank you very much!
Yes, I will do it according to the principle of round bezeshek that on bamboo skewers.
Thanks for the chocolate idea. Super! I will also try to decoratively "dip" the bottom of the numbers in white chocolate. It will be super!
By the way, yesterday I made a meringue on a protein custard (syrup).
I liked it very much. Hard, glossy, delicate, not fragile, homogeneous, finely porous. No problems at all, as the girls write from the recipe in granulated sugar + powder.




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Brag







Trial. I did it for the first time on all your advice
So thanks girls.
Skewers were not at hand, I made them on toothpicks and sushi sticks.
My daughter checked it out. If children eat from a stick, then it is more convenient to hold on this.




And I will show some more recent works

Girls, tell me, what is the minimum amount of sugar needed for 3 proteins to get unsweetened meringues?
I always made 3 proteins and a glass of granulated sugar, but now I need to reduce the sweetness.

[Svetlana]

Svetlana, today I made meringues, though I don't know how many proteins were in the jar. By weight 150 grams. I put 100 grams of sugar, everything is fine.

[Taia]

Taia, did not weigh proteins. Everything "by eye". Thank you. Let me write down your variation: 1.5 to 1.

Girls, I really want to know the possible reason .. Who had this, the meringue does not dry at all! I put it initially for 2.5 hours - now it has dried, cooled down and began to stick to the fingers, to each other. I put it again for 2 hours - again dry! It has cooled down again, zarrraza, it sticks .. She left it in a warm oven for the whole night, in the morning it’s dry, there’s nowhere to dry, I came from work for lunch, well, your mother is sticking again. It didn’t spread, sugar didn’t come out, and it’s beautiful from the bottom and top, but you cannot put sales in a box !! What the hell is this ??? Can it be humid in the apartment? But not so much ?!

[Aunt Besya]

Aunt Besya, Flax, humidity !!!!! Put it in a cardboard box right away. Cool in the oven and into the box. For girls, marshmallows do not dry due to moisture, they were dried with a hairdryer)))

So after the first time I immediately removed it to aquacontrol, they are sealed, they do not allow moisture to pass .. There I discovered that they had become wet .. In the cardboard, they will gain moisture even more. The confusion is that it cannot happen so quickly.
As a version ... lemon! For 120 protein and 180 sugar 1 hour. l lemon juice, maybe too much? But she made meringue on a stick according to the recipe, and there it is even more ...

[Elena]

Elena, and you used to do the same in the same proportions and everything was fine? As for me, there is very little sugar for this amount of proteins. I've come across this twice. And each time it was associated with a small amount of sugar. I already wrote about this. I take the proportions of sugar / protein only 2 to 1. As soon as there is less sugar, that's it! the meringue sticks to your hands. And everything is exactly like yours was word for word.
Only I never use citric acid or lemon juice in meringue.

made meringue on a stick according to the recipe

Lena, I didn't get anything good with this recipe either, all the bezeshki, big and small, just like yours, endlessly sticky, now I only make it from MB.

Well, it's understandable even now! And then I already began to doubt myself will have to gobble up like that, although I did it for future use for the cake: girl_romashka: Thank you!

[Aunt Besya]

Aunt Besya, Lena, sprinkle with icing sugar and put away somewhere. for a week they dried, laid out in one row, did not cover it with anything, put it in the closet, dried up)))
this is due to the small amount of sugar. the second batch did 1: 2, dried up, already rang)))

Come on, they'll be eaten like that, it's a pity only for the electricity, and even how specially such pretty ones came out, two-colored

[Aunt Besya]

Aunt Besya, Protein / Sugar: 1/2. Otherwise, the meringue will not be normal. And they don't seem to add lemon to the meringue, it does not allow to dry, if not, of course.

Confusing!
Meringue (Cake)


The lemon is definitely needed, it helps the correct crystallization, only the proportions are very important, add a little bit and there will be even a sticky fudge, even a meringue

Lena, what color of meringue do you get if you add lemon. I tried adding lim several times. acid. The meringue becomes beige. Without adding lemons - white. Meringue without lemons turns out to be dry, crisp.

Well, yes, not boiling white, a bit beige ... you must try without lemon ..
Again I set to dry the already new one, now 2: 1, even 10 grams of sugar more from the bag of leftovers))) If it does not dry again, it remains only to sin on the dye

Lena, what a dye. The dye never let me down. I add Russian gel.
I remembered that a pastry chef once told me when I consulted with her about meringues (back in Soviet times) that lemon increases the drying time.

This time I painted with Wilton, the last time (it turned out well) -American

Hello girls. Can I join your company? only the photo turned over for some reason



And here's another meringue.
Why do all the photos turn over?

Hello! Girls tell a newbie. Swiss meringues, if put on a cake, even isolated with chocolate, after a few hours in the refrigerator (no frost) do not lose their shape, but become soft. True cake stand in a closed plastic cake bowl. How to decorate a custom-made cake so that the meringue does not crumble? After all, if the client picks up the cake in the morning, even if it is offended in the morning, and only a holiday in the evening. Then they will become soft!

If the meringue is a decoration, then I collect the cake, take pictures, remove the meringue and give it separately. I send the photos to the customer, and then she herself puts them on the cake from the photo. So this year I gave a custom-made New Year's cake with meringue snowdrifts. Meringue also coated the bottom with chocolate. I collected the cake and gave it away on December 28. If its on New Year's Eve.

dye Topproduct. I like it

[Cake]

Cake, thanks for the recipe. I reread all the recommendations several times, and lo and behold, for the first time in my life I got a meringue.

[Silyavka]

Silyavka, pretty meringues. Look like marshmallows

[Cake]

Cake, thank you very much for this recipe. Yesterday I used it to make bezeshki for a cake for my husband on February 23rd, I don't know how the cake will turn out, but bezeshki is beyond praise, I am very pleased.

[Alla]

Alla, Thank you.

[SUGAR]

Girls, our Lerochka SUGAR we really need our help, follow the link, please
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=521223.new#new

I take the proportions of sugar / protein only 2 to 1. As soon as there is less sugar, that's it! the meringue sticks to your hands. And everything is exactly like yours was word for word.
Only I never use citric acid or lemon juice in meringue.

Thank you very much! I did just that. It worked the first time!

I baked these flowers and decorated the cake. The cake is tiny, 1.3 kg.
I planted the flowers with a Korean nozzle with a very narrow and long slot, for Malaysian roses and an icing nozzle for a rose petal, the slot is also narrow.



Glitter shines in the middle of the flowers.
I soaked the gelatin, dissolved it, added dye and kandurin (food mother-of-pearl), smeared it on a plastic folder with a brush. After complete drying, I crushed the crispy, shiny film into flakes, it did not grind any finer ... I sprinkled a pinch on the middle of the planted flowers.

[Elena]

Elena, it turned out very nicely.

[Elena]

Elena, thank you!

[Tyetyort]

Tyetyort, very beautiful flowers!
Could you show a photo of a nozzle for Malaysian roses?

[Wiki]

Wiki, here

[Tyetyort]

Tyetyort, Thank you!

Small petal nozzle.

Small petal nozzle.

Wow! what cool! Why I didn’t see them before NG, I was just baking meringue from protein residues

Chocolate meringues.
Meringue cooked with heating, beat "to the hole", mixed in fat-free alkalized cocoa and ... Then I decided to touch up ... The relief swam. Conclusion: paint first, then cocoa! And quickly! The taste is incomparable ...

Girls, please tell me what to do so that the finished meringue does not get wet over time! I cook in the ovens for 2 hours at 110 degrees, take it out, and after half an hour, the onions are wet and sticky on top of me

I think the answer is no longer needed, but I will express my observations.
I lived in a dry climate, Kharkov, and my crispy meringues were always normal. Moved to Transcarpathia and ooo .. meringue does not come out, that's how the author writes, I take out the dry cold and stick in half an hour. .. I again dry them for half an hour and the same thing .. I haven't baked it for a year since the breakdown, but if it's a layer, then so that I immediately put it in the cake. .. and then I decided to leave them as they are .. everything is done in proportion, the whites are whipped as Tortyzhka taught to strong peaks, they lay with me for a day and stopped sticking ... but it became a little easier to bite off .. I don’t know how to explain .. .not sticky, not loose, not stiff, but this is so good ..
For myself, I concluded that in my climate, when it rains, they do not stick over time, and in winter it stands in the kitchen on the refrigerator, where it goes warm and drier.
So I solved my problem, and again I'm with meringues!








I will add, I have 1 to 2 proteins and sugar, I put a little salt and a spoonful of sugar at the very beginning and a little lemons, proteins go like a big foam at the tip of the spoon. I add sugar a little at a time in 7-10 and beat without stopping. this recipe is given to my micron with convection, so I started to bake and do so, but having already read a lot of nuances and subtleties here. The relief is excellent. And White is white if I set the temperature to 110 at once with convection, and sometimes I forget, and as in the recipe or on the auto program, then 130 and they are creamy a little.

Girls, did anyone make fruit meringue on proteins? Everywhere they make it on albumin, ilmix, and on raw proteins?
Yesterday I made strawberries on mashed potatoes. 100g of protein 200g of sugar-water bath. Then 60gr of sugar-free strawberry puree, whipped, deposited, dried like a simple one. It seems dry, though longer. But today it is damp.It's raining. I don’t know what to blame, for the weather or still on albumin, raw proteins are not suitable.

[Oksana]

I immediately set the temperature to 110 with convection,

Oksanais it without microwaves? And because the modes are different .. I also want to try in microwave, but I did not understand which mode ..

[zvezda]

Oksana, is it without microwaves?

zvezda, Olichka without them, it is the traditional oven mode with only convection.
When we bought a micra, I was looking for a bigger one with convection to bake, otherwise at that time there was a historical oven and one could only dream of meringues !!!

also try in microwave

Namely, the girls bake cupcakes and biscuits on microwaves, but I have not adjusted myself yet .. I dried a cupcake in a biscuit.
And in a convection oven I set the temperature lower.

[Oksana]

girls bake cupcakes and biscuits on microwaves

I can do this, and I do moss, but the convection function has never been used in it! Now I will definitely try! Oksana thank you very much!!

it is the function that convection has never used in it! Now I will definitely try!

an excellent function, as there was no oven, I only used it, and I still bake the meringue in it in three floors! I have an old LG model with convection and a bunch of auto programs. Try it, look and like it, the puff pastry puffs came out better than in the oven!