Merengi on a stick

Merengi on a stick

Category: Confectionery

Ingredients
proteins	3
sugar	180
lemon juice	1-2 tbsp. l.
gel dye

Cooking method

• 

  First, let's prepare everything you need. Pastry bags, nozzles (I have 1M open star), dyes, bowls, wooden skewers. I cut off the sharp end, but you don't have to. Weigh the proteins and sugar. Let's prepare lemon juice.
  

  In an ovenproof bowl, mix the proteins and sugar. We put in a water bath and, stirring constantly (I beat the mixture a little with a fork until foam appears), wait until all the sugar has dissolved.
  

  It looks something like this when ready. You can get more foam, it doesn't really matter (the photo turned out inverted, but I think it's clear :))
  

  You can check readiness with a thermometer. The temperature will be around 60 degrees. Or just try the mixture between your fingers, the grains of sugar should not be felt
  

  Pour the mixture into the mixer bowl and begin to beat. At first, a little on the middle, until a lush foam appears. Add lemon juice. Then we switch to high speed. The whites whip up very quickly. I didn’t time it, but it’s literally a few minutes.
  

  the mass should be shiny and smooth, a little stretching. Then the bezzies may have those same tails :)
  

  We lay out the meringue in containers, add the dye. I have a gel American color, for the amount that is in the photo, it takes about 2 drops. More if you want a richer color. If necessary, leave a part unpainted
  

  For convenience, we put a pastry bag on a tall glass from a blender.
  

  Apply the colored cream not in a thick layer on one half of the bag, trying to make it almost touch the nozzle.
  

  then apply white. You can push it down a little, or you can leave it like this
  

  it looks something like this to me
  

  then just pinch the ends of the bag and push the cream down
  

  We plant the roses, insert the sticks immediately. We bake at a temperature of 90 degrees for 2.5 hours with convection. Be sure to look at your oven here !! Some may have a lower temperature. Then we leave the meringues to cool completely in the oven. They should come loose from the parchment and be completely dry. I put the meringues in an airtight container and store them there. Thanks for attention!

The dish is designed for

15-20 pcs

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thanks for the master class!

Weigh the proteins

Sasha, how much protein is obtained in grams?
I looked at the photo and realized that I was interrupting the meringue. it seems to me that I am not finishing
Thank you for sharing with us

[eye]

eye, Thank you!! )))

Added on Tuesday 15 Nov 2016 05:42 PM

Ljna, please)) I'm still just studying, but I asked for a recipe, I decided to make it :)) protein, I think, 100-110 grams .. I'll have to weigh it)) I'll write later)

[Shunika13]

Shunika13, beauty

[Alexandra]

Very cute meringues! Thank you, Alexandra, I hang out in Temko, probably there will be a lot of smart ideas!

[Innushka]

Innushka, Loksa, thank you !!))

[Alexandra]

Alexandrathank you very much for the detailed master class. I will use it in the near future.

[Alexandra]

Alexandra, URAAAAA !!! WAIT !!!!

Thank you, everything is very clear and, as always, perfect execution!

But it turns out everything is so simple ... We must try it - just in time for the New Year's sweets for children!

[Alexandra]

Alexandra, yeah !! So you stopped adding starch? And why?
Oh, and thanks a lot for the recipe.I understand correctly that when you reheat the proteins with sugar, then you do not beat them at all, but simply stir with a fork, so that even fine foam does not appear. Does the mixture remain transparent?

[Shunika13]

Shunika13, Thanks for the recipe) Sasha, isn’t you need 2 times more sugar ?? It seems that on Instagram you had protein: sugar - 1: 2. That's what I do - great.

[Husky]

Husky, yes, Luda, I don’t add)) it is more prominent with it, but it dries badly .. I decided to refuse! On the contrary, beat with a fork until foamy. I wanted to add such a photo, but for some reason changed my mind))

Added on Tuesday 15 Nov 2016 7:45 pm

kirpochka, when it is 2 times more, the meringue is too dense in my opinion, but the experiments have not been canceled)) I will generally put it on the eye soon, probably)))) and so I take about 60 g of sugar for each protein

Added on Tuesday 15 Nov 2016 07:49 PM

Svetlenki, of course you have to try!)) I'm still trying and experimenting))

Added on Tuesday 15 Nov 2016 07:50 PM

Husky, I will make additions later :)

[Sveta]

But it turns out everything is so simple ...

Sveta, yes, from the outside and it seemed to me so simple and easy))) if you can

[Shunika13]

Shunika13, Sasha, thank you very much for the recipe :)) We will look forward to more new ones and master them :) Good luck in all your endeavors! :)))

[Alexandra]

Alexandra, thanks for the interesting and detailed master class!

[Shunika13]

Shunika13, Sasha, thank you very much for sharing your work!
the meringues are amazing, the master class is very detailed, we would still have pens like yours and we will create masterpieces

[Shunika13]

Shunika13, Sasha, Thank you! Very nice! And I kept thinking how such interesting things are done
And there is no photo of the deposition process itself? Start in the middle and just in a circle?

Sasha, thanks for the recipe, I make meringues, but the structure did not suit me, I did not understand what was the matter, now I will definitely try to do it with heating, I want to achieve the desired result. I really like your meringues, and the master class is wonderful, success!

[Elena_Kamch]

Elena_Kamch, thanks)) yes, that's right, from the middle and in a circle :)) I tried to shoot a video, but it's awkward with one hand)))

Added Wednesday, 16 Nov 2016 08:26

Thank you very much !!

from the middle and in a circle

I watched the video .. realized that counterclockwise is necessary right? or who is more convenient? What to practice so that proteins do not translate? And sometimes I want to make a rose, but I don't know how ... but I want to ..

[gawala]

gawala, I do it clockwise :))

I do it clockwise :))

Well. probably do it as it is more convenient for someone ..
Alexandra, well, if there is an opportunity, show me how to do them correctly .. Maybe at least step-by-step photos ..

[Shunika13]

Shunika13, Very nice

[Sasha]

yes, that's right, from the middle and in a circle :))

Sasha, and do you hold the nozzle at 90 degrees when you put it off?

[Svetlenki]

Svetlenki, did not measure))) probably)) I try to hold the bag vertically

Added Wednesday 16 Nov 2016 12:04 PM

gawala, ok :)) I will try soon)

[Shunika13]

Shunika13, in my opinion, very beautiful and original Super !!!

Girls, I took off as I plant a rose. True with one hand, so it's crooked))



Then I will reshoot :)

[Alexandra]

Alexandra, very eye caught on the rug. Is it Teflon? Thanks a lot for the video! Very clear!

[Svetlenki]

Svetlenki, please :)) I do not know what it is called correctly) one of the girls advised, I bought it on aliexpress

[Shunika13]

Shunika13, oh, Sasha, what a savior for you. Here I look - I seem to do everything the same way, except to "hide the tail" - here you have it masterly, with a well-honed movement, but I still don't know how to hide, but the result - well, not close such

[Kinglet]

Kinglet, today I didn't finish off the meringue a little .. I was in a hurry! But I wanted to show at least approximately :)

[Shunika13]

Shunika13, thank you, Sasha, I think it's not the quality of the meringue that is important to us here, but the principle :) Now I will train with your "beloved" manual. Great spaisbo!

[Kinglet]

Kingletplease :)) I'm happy to help))

[Shunika13]

Shunika13, Thank you, Sasha, for MK!

how do I plant a rose

Sasha, thanks for MK ..: rose: Now everything is more or less clear .. from the outside everything is so easy, but as you try it .. hook hands ..

Well, so I "incited" Sasha to lay out the MK, and she almost missed it, thanks, Sasha, now I always do it according to your recipe and it always turns out great (except for one time, when I got an incomprehensible sugar, I redid it four times until it came, what's the problem with sugar)

I report: I did yesterday with cloudy brains. How did I read the recipe? weighed 180 g of protein and 180 g of sugar. when she began to whip, I thought that something was wrong with the proportions. like Sasha wrote 180 g of sugar on 120 g of protein. it was too late to change anything. dried for 4 hours at 80 degrees, cooled down until morning. excellent meringues turned out. I'm glad.

[aprelinka]

aprelinka, Lena, can you show us?)

[aprelinka]

aprelinka, for the hundredth time I am convinced that you can experiment in the meringues))) I changed the amount of sugar this way and that, in fact)) there were several failures, but in general it always comes out well, put a little, at least a lot)

Added Sunday 20 Nov 2016 09:12 PM

m0use, Yes!!! I also noticed that sugar sometimes fails. True, I had such experiences when I redid the caramel 4 times. Then it just came to light that sugar was to blame!

Added Sunday 20 Nov 2016 09:14 PM

And yes)) it will be great to see the pictures))
Thank you very much to everyone who wrote thanks for MK!) I am very glad if I could help!

[Shunika13]

Shunika13, Sasha, thank you very much for MK.
What dye do you make lilac color. Amerikolor, what is the color called?

[anuta-k2002]

anuta-k2002, please :)) Electric Purple is my favorite shade) sometimes I mix different ones, maybe purple with pink, it's also interesting)

Thanks for the recipe! otherwise I have been fighting with meringues for a year and everything is not right for me. And whipped with powdered sugar and poured syrup, and in a water bath. But so far I'm not happy with the result. I'll try this method.
In general, I share my impressions. I liked the whipping very much, and sat down smartly. But during baking, there was clearly a mistake somewhere. some were cracked and empty, I'll add a photo later. Maybe 100 grams is a lot? ...

But during baking, there was clearly a mistake somewhere. some were cracked and empty, I'll add a photo later. Maybe 100 grams is a lot? ...

I think you need to adjust to your oven with meringues .. maybe the temperature was high? After all, to be honest, I really don't know what processes are taking place there by the method of scientific poking))) I tried with different amounts of sugar and almost always worked. There were some failures, but I don't remember what it was connected with.

[Shunika13]

Shunika13, Sasha, yesterday baked meringues according to your recipe, settled well, put it in the oven first at 150 degrees, after 5 minutes it decreased to 100 somewhere (it just doesn't show the temperature for me) and dried it for an hour. Well, in general, they are cracked, although this did not affect the taste, very, very tasty !!! So please tell me where is the error?
The husband is delighted, the kids too! Although I am not a fan of meringues, I liked the taste!
Now add a photo!

Added Wednesday 23 Nov 2016 02:02 PM

Here they are

[Albinka (Alya)]

Albinka (Alya), that's right in the recipe it says about the temperature

We bake at a temperature of 90 degrees for 2.5 hours with convection. Be sure to look at your oven here !! Some may have a lower temperature.

In my opinion, 150 is a lot for them.

[Elena_Kamch]

Elena_Kamch, I think so too, next time I will bake at the minimum temperature.

[Albinka (Alya)]

In my opinion, 150 is a lot for them.

Albinka (Alya), that's right! I would have set the temperature lower initially, I even dried it at 70) And it seemed to me that you missed the meringue, although I could be wrong :)

[Albinka (Alya)]

Albinka (Alya), I had similar bezeshki, all in amethysts. I agreed with my oven to bake the meringue at a temperature of 80-85 degrees.

[Shunika13]

Shunika13Thanks a lot for the tips! And how to understand if it is whipped up to the end? I turned the bowl of whipped meringue over and nothing fell from there, so I determined its readiness

Added Thursday, 24 Nov 2016 11:43 pm

Loksa, thanks for the advice, I will also negotiate with my oven

[Albinka (Alya)]

Albinka (Alya), oh)) that's when the mass is so smooth, smooth and shiny)) but it seems to me that only by experience you can determine :) and when you plant the roses, their edges do not spread, they keep their shape

Added on Friday 25 Nov 2016 01:05

I will show you my most successful meringues.I don’t know if I could have done this again :)) This is special. order for one cafe in our city, "so that no one has such" and I got inspiration !!


Merengi capricious things. Sometimes it may not work just because it is very humid! Sometimes it is not at all clear why :)) So just try and try until you succeed! I am still experimenting :))