shurpanita
Quote: Tumanchik
good guy
Ira, I have the best
Mari_M
Thank you very much for Shunechka!
And here is a photo report. Not as pretty as yours, but I'll fix it
Merengi on a stick
Elya_lug
And these are my hearts, I forgot to take a picture before packing. Alexandra, another thanks!
Merengi on a stick
diana61
Alexandra thank you very much for the recipe, I had been planning to make it for a long time, but I thought wet meringue tasted no different from meringue, how wrong I was. How delicious these meringues are. I did it for the New Year for the first time, thanks a lot to Lyudmila for the idea with Christmas trees.
Merengi on a stickMerengi on a stickMerengi on a stick I did pink yesterday.
Shunika13
diana61, So beautiful!!!! very good!!!


Added Sunday 12 Feb 2017 10:12 PM

I haven't shown my own ones for a long time :)
Merengi on a stick

But how do they paint their mouth !!
Irina F
Alexandra, what are beautiful !!! And the colors
Sasha, what's the name of the nozzle? What dyes do you use?
Shunika13
Irina F, thanks!) 1M nozzle, American gel dyes
Irina F
Sasha, thank you very much!
rnv76
It came to me and meringues, on the STICK! And then 2 years probably going and not going to. I liked it very much. The ideally technical part has passed. I guessed the temperature in my oven. And the taste of mmm and gloss remained well, everything is fine the first time. But a small BUT! I planted the "roses" on a baking sheet, it seems normal, but when they baked, there is no such relief as you have, Sasha. What's wrong?
TiLDA
Sasha, the meringues turned out great! I tried it according to your recipe - the result pleased, very much. Glossy, embossed) Thank you!
rnv76
Quote: rnv76

It came to me and meringues, on the STICK! And then 2 years probably going and not going to. I liked it very much. The ideally technical part has passed. I guessed the temperature in my oven. And the taste of mmm and gloss remained well, everything is fine the first time. But a small BUT! I planted the "roses" on a baking sheet, it seems normal, but when they baked, there is no such relief as you have, Sasha. What's wrong?
Here are my meringues
Merengi on a stick
Zhannptica
Sashulya, thanks !!!
Merengi on a stick
I overdid it a bit with the blue color, but my husband said, if someone doesn't like something, he is ready to dispose of the "marriage"
Delicious)))
Kara
Sasha, please tell me, will it work not on Swiss merengue, but on Italian?
Shunika13
Kara, it should probably work)
Alina sweet
Girls. Merengi are obtained at once or twice. But here's the question. Decorated the cake with meringues on a stick. While they drove to the birthday party, then they stood there for an hour and, horror, they swam. They got wet, became sticky. Although I have blanks at home, and everything is in order with them - dry and solid. Maybe they add something else for stability? Whoever I ask is such an unearthly secret. Now I watch children’s cakes are often decorated with meringues, didn’t anyone have such a situation?


Added on Tuesday 14 Mar 2017 08:53

Girls. Merengi are obtained at once or twice. But here's the question. Decorated the cake with meringues on a stick. While they drove to the birthday party, then they stood there for an hour and, horror, they swam. They got wet, became sticky. Although I have blanks at home, and everything is in order with them - dry and solid. Maybe they add something else for stability? Whoever I ask is such an unearthly secret. Now I watch children’s cakes are often decorated with meringues, didn’t anyone have such a situation?
Shunika13
Alina sweet, I give meringues on sticks to customers separately, as toppers. They put them on their own. Merengi do not tolerate moisture, and it is humid in the refrigerator, whatever one may say. Maybe there is some secret, but I haven’t found it out yet.
L
Kara, Irina, I do this: first, I shake the proteins with sugar in a mixer with dr strong foam, and then I beat for another 10 minutes
in a water bath, the cake still described this method, I really like the result, the meringue turns out to be very strong and crunchy.
Sasha, sorry, that I got in
I was unhappy with the result for a long time, so I tried it, stopped at tortyzhkin for a while (Sasha hadn’t done it yet), only I reduce sugar.
marusya057
Good day!
I read the forum for a long time, just registered today.
Thanks to everyone who shares recipes and secrets !!!
My first meringues, in the morning I did
In my life, I have tried to make bezeshki only once in a gas oven, but the temperature there is too high - they darkened inside and out. I didn't try again.
And yesterday I took the tabletop electric oven from the apartment - today I ran it in, so to speak))
Delicious, crumbly, just melt in your mouth. But there are also drawbacks - the form + has cracks.
And the blender can barely cope, obviously, a mixer is needed ...

Merengi on a stick
Shunika13
marusya057, for a blender an amazing result !! Super!!
Aunt Besya
It was not possible to achieve such a relief as that of the author - either the hands, or the nozzle ...
🔗
She took off the first protrusion, two more different shades in the oven reach!
Girls, the question is: how do you exactly stuff two colors of cream into a bag, to be honest, I didn’t work out very well
These are from Amerikolor, but from Wilton's paint meringue specifically floated
Firecracker
Aunt Besya, Lena, if you want a clear separation, you can put each cream in your bag, and then insert them into a common bag with a nozzle (or wrap each cream in a sausage-type film, and not in a pastry bag - to save money). Check it out on YouTube, there are a lot of these videos.
shurpanita
Elena, wrap it in cling film. Then into the bag. And as I understand it, the tinting should be bright_ that's what I thought.
Aunt Besya
Well I saw this method on YouTube, but I didn't remember. Well, in general, I'll try it in different bags! Yes, I would like to be brighter, but the paint thinns the cream, the relief disappears
shurpanita
Elena, my amerikolor also liquefies BZ. And with Indian dry it is normal. I also wrote in this thread))))
Aunt Besya
I wonder why someone is liquefied, but someone does not, the author has exactly America, and here is the relief and brightness!
shurpanita , and dry (though I don’t have it, but suddenly I’ll buy it) than to dilute - proteins are afraid of alcohol ... water?
shurpanita
Quote: Aunt Besya

I wonder why someone is liquefied, but someone does not, the author has exactly America, and here is the relief and brightness!
shurpanita , and dry (though I don’t have it, but suddenly I’ll buy it) than to dilute - proteins are afraid of alcohol ... water?
some are diluted in a drop of the remaining protein, and I pour it in and stir it. Or maybe this dye is suitable for chocolate)))) you should try) because proteins are afraid of fat.
you also need to try the nozzle with 6 teeth)))
Firecracker
Flax, I do not dilute dry ones, I put a gram in a delayed portion and stir
Aunt Besya
In general, you need to buy!
Kara
Sasha, where do you get the bags for packing? Or do you do them yourself somehow?
Shunika13
Kara, I buy in a packaging store) these are ordinary zip bags, I cut off the fastener :))
Kara
Sasha, thanks. I also thought about zip-bags, but they are all kind of matte. I will think more.

Until then, catch my experiment. They are without sticks, I just wanted to try. Honestly, I never did a Swiss meringue, everything turned out great
Thank you very much for the recipe!

Merengi on a stick
marusya057
And for me they are for some reason covered with cracks during the drying process.
electric oven, tabletop, like a mini-oven (roaster).
I've already tried the temperature 100, 90, and 70 ... still cracked
what kind of attack
Kara
Maria, is there convection?

I also read that if you beat the proteins, there can also be cracks
marusya057
Irina, yes there is no convection, the simplest oven, I bought it even when I lived in a communal apartment without gas
This is how it bakes normally (although I mostly use gas) - but it doesn't work well with meringues.
thanks for the tip, maybe I beat it up a little, all the time I'm afraid not to finish it I'll try to cook less zealously
Kara
It seems to me that convection matters in this case. They should be dried with hot steam, not heat
Elya_lug
marusya057, but the thermometer is not lying? I also crack at 100, and I cannot set the temperature lower, so I put a towel so that there is a gap on my finger, then the temperature is lower. I have a gas oven.
Kara
Girls, I'm drying 5 trays at once. Already 5 o'clock, still slightly sticky. This is normal?
L
Kara, Irina, and on what topic? Yesterday I made two baking sheets of 85-90 with convection, 2.5 hours plus left to dry in the oven after turning off. Drying in layers d18 cm, height approximately 1.5-2, all the rules turned out. It is possible that "I eat all the same big, five pieces at once, although it seems like convection does not matter. Also, I had troubles with sugar, changed it, began to dry faster
Husky
Irina, and you do what Sasha gave in proportions? If I put sugar in less than 1 to 2 (protein: sugar), then they dry longer and softer longer in the oven while they dry. Then they seem to have dried up to the end, but as soon as they got out of the oven, they become soft and sticky. Only with a portion of 1 to 2 and cooking according to a recipe like Sasha's do you get a dry and crunchy meringue. On the cake, such a meringue does not damp me.
Arlei
I put in more sugar on the advice of Lyudmila. Dried much faster, behaves better.
Kara
Quote: Husky
you do according to the proportions that Sasha gave

I put 510 grams on 280 grams of proteins. Sahara. Well, almost 1/2. Last time I did it exactly according to Sasha's proportions. Everything dried up in 2 hours. But now the oven is full, 5 trays ...
Rada-dms
Quote: Kara

... Honestly, I never did a Swiss meringue, everything turned out great
Thank you very much for the recipe!

Merengi on a stick
Irish, came in by accident, could not take her eyes! This is the skill and taste !!! Please accept our sincere admiration!
Kara
Olenka, thank you very much!

And this is today's marathon, more than 60 pieces

Merengi on a stick
gawala
Quote: Kara
marathon, 60+ pieces
A killer can be .. but beauty !!!!
Kara
Gal, but now I put them off with the little toe of my left foot
I am only friends with round number 8 of the nozzles (we practically live with it and with pasta, by the way, today there are 100 of them!), And the rest were kept in my cabinet for order. I've never decorated anything with cream in my life

Well now I have mastered
gawala
Quote: Kara
but now I sit them down with the little toe of my left foot
You have both little fingers and both are right, and I have both hands and both left ..
Natalisha
Irina, What kind of nozzle did you make these meringues?
Kara
Natasha, I don't know what it is called correctly, like a closed six-pointed star
Natalisha
Can I see her photo?
Albinka (Alya)
Kara, Irisha, wonderful meringues!

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