Svetlenki
Quote: Shunika13
I will show you my most successful meringues.

Sashaaaaaaa I HAVE NEVER SEEN THAT EVER !!!
Shunika13
Svetlenki, my turntables :)))
Tumanchik
Quote: Shunika13
I will show you my most successful meringues
just WOW!
Elena_Kamch
Quote: Shunika13
Merengi capricious things
Shunika13, Sasha, in this regard, the question: should they be deposited as soon as they were whipped? Can you, for example, practice, then put it back in a bag and put it off completely?
Shunika13
Quote: Elena_Kamch
to practice, then back into the bag and deposit it completely?
I wouldn't :)
Elena_Kamch
Thank you! You need to practice in advance. On the video, you get it so easily and beautifully
Albinka (Alya)
Shunika13, Thank you so much! I will train, the more mine liked it! And the flowers are just mortality! These are super-turntables !!!!!
shoko11
Alexandra, the turntables are wonderful, my hands were combed straight to try to make.
kirpochka
Quote: Shunika13
my turntables :))
Sasha, they are just super!
valentine52
Sasha. no one has such meringues! They are perfect! Today I also tried to pile meringues. It turned out. but with flaws: cracked and in some caramel "burst" out in separate drops. Baked at temp. 90g. Probably. we need to slow down. You're right. you have to experiment. Save more for MK
Ludochek86
Sasha, as always, is on top! : girl_claping: I'll stick with the dyes again. How much dye do you drip in the meringue? The other day I made Wet meringue, I have Amerikolor dye, but not from the electrician series. I added it decently, but the color still did not become bright ... And you have such bright meringues and MBs too, do you just add more dye or is this a property of "electricians"?


Posted on Friday 25 Nov 2016 09:25 PM

Forgot to write, Purple.
Arlei
Alexandra, the meringue turned out to be very beautiful, thanks! But the cake got sticky the next day. Is this how it should be or did I do something wrong?
Kinglet
Shunika13, Sasha, I'm running to you as fast as I can with a huge thank you I twirled the roses while looking at your video: I still feel a little better Still far from perfect, of course, but still better than it was (in my opinion) Look, that's what you think, nothing now? Thank you, Sasha, for taking the trouble to show on the video - an excellent visual aid Thank you
Merengi on a stick



Added Wednesday, 30 Nov 2016, 01:42 PM

Quote: Arlei
But the cake got sticky the next day.
Leila, and on what cream did you put bezeshki? I will assume that they just got moisture from the cream :)
Arlei
Vika, for ganache. The bottom was dry, but the top stuck. Then they dried up in the air. Refrigerator no-frost. The icing remained dry, the mastic too. And two days later everything on the cut cake became soft like marshmallows. But I just have my usual dry meringue for ganache, and here I probably thought about it, as always.
Kinglet
Arlei, Leila, of course, we shouldn't have to go for ganache ... Let's wait for Sashunya then what will she say :)
Shunika13
Arlei, I almost immediately become soft))) I just somehow don’t worry about it)) but how did you do that stay dry?))


Added Wednesday 30 Nov 2016 7:18 PM

But I usually just spank on creams


Added Wednesday 30 Nov 2016 7:19 PM

Kinglet, in my opinion great !! They even reminded me of some marshmallows!) And the roses turned out very well !!


Added Wednesday 30 Nov 2016 7:22 PM

Ludochek86, I do not have all electricians, I do not know how to say how much I drip) if quite approximately, then by 3-4 tbsp. l. meringue about 2 drops of dye.
Arlei
Alexandra, I just laid them out on the frozen ganache, did not stick it so that it was more convenient for the children to eat, so they only became soft on top from the humidity in the refrigerator.I would not have noticed, but accidentally touched it when wrapping with a film, they all stuck to it. In a hurry, I replaced them with others, and put these on a plate. After a couple of hours, they became dry again.
Elena_Kamch
Kinglet, Vika, such cool roses!
Ludochek86
somewhere 2 drops - oh, then it's clear. I added such an amount per serving of 4 proteins))) So, we will paint more intensively ... Sasha, thank you for sharing your experience with us. Thank you girls for the video, it was very interesting to watch
Albinka (Alya)
Ludochek86, I, too, 2-3 drops for the whole portion, just how scary a lot of paint there, well, if so, then I'll try to paint brighter too!
Elena_Kamch
I tried to cook something ...
The temperature was set at 70 degrees. And still such cracks! Do you need to do even less then?
Merengi on a stick
Tumanchik
can try to dry them in a dryer?
gawala
Quote: Elena_Kamch
I tried to cook something ...
The temperature was set at 70 degrees. And still such cracks! Do you need to do even less then?
The clever book "Pastry and Cake Production" says
Merengi on a stick

Elena_Kamch
Tumanchik, Irish, and I don't have a dryer!
gawala, Galya, I can't read half of it, the bukof is not visible ...
gawala
Quote: Elena_Kamch
I can't read half of it, I can't see the bukof ...
Now, wait, I'll retype it then ..
Elena_Kamch
Gal, but if there is a lot, then do not suffer! I saw the temperature. I had it below and then it cracked
gawala
Meringues are baked at a low temperature of 100-110 degrees. During the baking process, the proteins curl up and form a framework of a large-porous mass. The specified temperature provides a white meringue color, a normal surface and an even bake. An increase in temperature leads to a darkening of the surface and the formation of large cracks on the outside and poor baking (ductility) of the products. The baking time depends on the deposition method. When viewed directly on a greased sheet, meringue layers and large cakes are baked for 60-70 minutes, small figures for 20-30 minutes. The bottom crust of the semi-finished product due to contact with the sheet is smooth, dense, not brittle. When deposited on paper covering the sheets, the baking time increases, and the bottom crust has a delicate and fragile structure.

types and reasons for marriage.
The semi-finished product is low and vague.
Causes. insufficient or poor whipping of the protein, poor washing of the kettle and whisk from fat, unsatisfactory quality of the protein, prolonged presence of the deposited cakes on the sheet before baking, lack of cooling of the protein before whipping.
darkening of the semi-finished product.
Reasons for marriage. overestimated baking temperature.
Elena_Kamch
In general, training is needed - I conclude!
m0use
Elena_Kamch, Len, I hope Sasha will forgive me for interfering, but even from the color you can see that the temperature is high, at 70 they turn out to be snow-white, and cream-closer to 100. It looks like your thermometer is twisting
gawala
Quote: Elena_Kamch
need training
As in any business ...
🔗
Elena_Kamch
m0use, Ksyusha, they have such a color, maybe I tried to tint with honeysuckle juice. I added quite a bit, and the color turned out to be crazy ... That's right, a test of the pen ...
m0use
Oh, then sorry
aprelinka
Sasha! I certainly do not have such chic, but I make them from everything that lies badly))) for example, an unsuccessful cream BZ)))))
Merengi on a stick

I would still like to spread it to learn
Albinka (Alya)
aprelinka, Elena, do not slander yourself, in my opinion, excellent bezeshki!
I can't do such things, they always crack
Elya_lug
Shunika13, Sasha, many thanks from me and my mixer! She beat the usual meringue for a long time, the mixer was terribly hot, and according to your recipe, it's done!
Husky
Based on Sasha's ideas, I made such Christmas trees. Now, by the New Year, they will be very useful.

Merengi on a stick Merengi on a stick Merengi on a stick

Sashulya, once again with the victory of you, and thanks for the recipe !!
Firecracker
Husky, Luda, what wonderful Christmas trees turned out! and in the last photo, where the herringbone "in a snowdrift" is inserted - the upper part is inserted into the lower one already in a dried form, right? do not crumble when pierced?

Shunika13, Sasha! with the victory of you!
Husky
Elena, but it's generally not drifts. I just baked different forms. To better understand how they look while standing, I inserted them into the bezels. They hold on of course, but not confidently. They swing, as the bottom bezel is also dried and it is very light. But I make Christmas trees for the cake. They will be inserted into the cake. And if you just do it like candy, then the sticks should be longer to put them in a tall glass.
Firecracker
Quote: Husky

inserted them into bezeshki. They hold on of course, but not confidently. Swinging And if you just do it like candy, then the sticks should be longer to put them in a tall glass.
Luda, you can take a longer stick, pierce the bottom bezeshka through and insert the stick into the cake, then everything will hold on steadily. I liked the view of the Christmas tree standing in the "snowdrift", it turned out interestingly.
Husky
Well then, a snowdrift can be made pure white. Also sah. powder with powder. In general, there will be a New Year's look.
Elya_lug
Husky, Luda, beauty! Yesterday I also tried to draw a Christmas tree, but in the classical way, as I draw with a pencil, and it came out krakozyabra. I will definitely drag your version.
Ljna
Husky, wonderful Christmas trees, a great idea, but I thought about how to portray the Christmas trees and did not figure it out, I take a note

Sasha, I came to say thank you. I decided today to make bezeshki according to your recipe, I heated up the next Christmas trees in a water bath with protein and sugar and thought something, I digested it anyway, poured it into the mixer bowl, started beating at medium speed, as it was whipping the protein lazily, after 10 minutes I poured lemon juice and cut it to the maximum. and lo and behold, it whipped
before drying
Merengi on a stick Merengi on a stick
Well, I twisted little roses, beautiful
put it to dry, I hope to pull it out the same
Shunika13
Girls, you are all super !!! Forgive me for rarely showing up and answering !! I really want to, but I just can't sometimes ..
Thank you all for your support and congratulations! I couldn't have done it without you !!
Ludochek86
I brought Alexandra thanks for the recipe and congratulations on the victory
There is no separate photo of meringue, only on the cake. Indeed, the meringue is whipped much faster than in other tested recipes, even my mixer did not have time to boil, as always ... I whipped it by hand, I did not have a lemon and I used diluted citric acid, and made it very concentrated, apparently ... my meringues were sour. But my children liked it even more
Sasha, thanks again!


Added Sunday December 18, 2016 6:42 PM

Merengi on a stick
valentine52
Ludmila... the cake is superb! The meringues were successful. not cracked like! I did too. but I had cracks. Such a perfect alignment. perfect smudges. And how did it align? The cake is not overloaded. everything in moderation. I really liked
Shunika13
Ludochek86, a beautiful cake !!!


Added Sunday December 18, 2016 9:14 PM

valentine52heat cracking usually
Ludochek86
valentine52, Thank you. Some of my pieces also cracked, I managed to lower the temperature and slightly opened the door in the oven to release the heat of the malekh, this saved the rest. Usually I level out the cream cheese, but it did not go well with this cake at all, and I evened out butter + boiled water. Glaze on gelatin from our forum (I advise everyone), it is not visible in the photo - it turned out to be mirror-like this time.


Added Sunday December 18, 2016 9:26 PM

Shunika13, USA, thanks
Natalisha
Luda, throw a reference to the icing please.
Elena_Kamch
Husky, Ludmilawhat an interesting idea with Christmas trees! Thank you!
Ludochek86, Luda, such beautiful meringues! And the cake is wonderful! Everything looks so harmonious
Ludochek86
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=177756.0
Here is a reference. Oh, but how to make it active? You can type "chocolate icing on gelatin" in the search engine


Added Monday 19 Dec 2016 01:27 PM

Elena_Kamch, Elena, thank you.

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