Swiss meringue (adaptation for Kenwood induction)

Category: Confectionery
Swiss meringue (adaptation for Kenwood induction)

Ingredients

protein 9
granulated sugar 450 g
salt 1/3 tsp
vanillin

Cooking method

  • Carefully separate the whites from the yolks or remove the whites from the freezer, which remained, as I have after baking the cakes, pour into a bowl, add all the sugar at once.
  • Install the steam protection cover and the whisk attachment on the KM.
  • Set the temperature to 75 degrees and the whipping speed 4.
  • When the speed automatically decreases, press and hold for 4 seconds. the "P" pulse button to increase the whipping speed.
  • Beat for 3 minutes.
  • Turn off heating.
  • Set the whipping speed to 5 and again, using the "P" button, switch to the whipping mode at high temperature.
  • Beat for another 5 minutes until the whites are shiny and dense.
  • My total whipping time today is 9.25.
  • Further, the author of the recipe admits the possibility of tinting, I used it like this.

The dish is designed for

very much)))

Time for preparing:

15 minutes + baking time

Cooking program:

KM Kenwood, induction

Note

Original recipe:
🔗

I baked according to this recipe:
small meringues at a temperature of 110 degrees, after 40 minutes they became a pleasant beige color and, in principle, were ready, I held for another 15 minutes and left in the cooling oven;
Today I tried to bake the base for the cake, squeezing the proteins out of the bag without a nozzle, I got three cakes with a diameter of 28 cm and a bunch of small bezeshek. The temperature was 105, for the "cakes" it took 3 hours, and left in the cooling oven.
I took out small bezeshki in 1.5-2 hours.
They lay at room temperature for 7-10 days, remaining dry (the summer season is not over).
In both cases, bezheshki are voiced, fragile, finely porous, not rigid, not prickly.
Very tasty on its own and in a cake, the cut is very neat:
Swiss meringue (adaptation for Kenwood induction)
the prunes are slightly smeared.
The cake on the day of assembly is cut perfectly after 3 hours in the refrigerator (removed immediately), the base is crispy.
The next day, it is also perfectly cut, but the base has softened a little, it does not reach for a knife, it does not stick to the teeth, but there is no such, as immediately, dry crunchiness.

Special thanks to Miranda for the blog navigation, support, and attentive professional follow-up

Rada-dms
Well done, Tanechka! The necessary master class !!!
Miranda
Handsomely!

Do not forget to include a link in the recipe topic
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=469717.0
eye
Olchik, thank you, but it's far from mk there, and it is excessive, in my opinion
In this car, it is important to combine several parameters, and I liked this recipe for specifics.
And the result, yes, pleased, so I could not help but share.




Miranda, this is all thanks to you!

and there Olga puts things in order)

NataST
Tanya thank you so much for sharing your experience! We collect recipes for induction, bit by bit)
eye
NataST, thanks, nice to be helpful!
here's what I added to the recipe:
"The cake on the day of assembly is cut perfectly after 3 hours in the refrigerator (removed immediately), the base is crispy.
The next day, too, it is perfectly cut, but the base has softened a little, does not reach for a knife, does not stick to the teeth, but there is no such dry crunchiness as immediately. "
Either the prunes gave moisture
Although, according to the usual meringue recipe, prunes did not affect the cream butter + uncooked condensed milk both here and there ...
Yutan
Thanks for the recipe and the induction adaptation !!! Very relevant!
eye
Tatyana, to your health!
Thanks for stopping by!
Matilda_81
Tatyana, thank you very much!!!! just huge !!! slowly mastering protein creams! did meringue with oil according to endishef ofigela to go out with a water bath! thanks again!!!!
eye
Gulnara, to your health, let everything work out!
zvezda
Tanya !!! Thank you so much!!!
I just didn't understand ... can't you use it WITHOUT baking?
Masinen
eye, Tanya, thanks for the useful recipe !!
Asvatova
For some reason, I got a toffee like a dense and a clear pattern when deposited and does not blur, but stretches like chewing gum
Prus - 2
I made a Swiss meringue in Kesh, a little in my own way, but focusing on this recipe. For 1 protein, I take 56 g of sugar. I do not add salt, add citric acid. Well, vanillin is a must)). Kesha I have Elite, not induction. Therefore, she warmed the proteins, constantly stirring with a silicone spatula, in a milk cooker. The temperature was measured with a culinary thermometer. Brought to 75 *, poured into the Keshina bowl and beat for a maximum of 10 minutes. The cream turned out super! But, foolishly, I made 4 squirrels! I got used to the fact that after the proteins were ready, I always added butter)), and baked a biscuit 30 cm in diameter and 8 cm in height! True, I smeared it with custard cream (honey biscuit in the microwave), but still I didn't have enough cream for decoration! I had to finish up another 2 squirrels, and since I had already soaked the whisk, I took a k-eshka for whipping. So, the k-eshka whipped very well, but the tips behind the nozzle stretched a little more ((. So my cake turned out to be shaggy. Now we will cut it for tea)). And to you, my dears, photos: Swiss meringue (adaptation for Kenwood induction)Swiss meringue (adaptation for Kenwood induction)
VitaVM
Lyuba, oh what a handsome man came out!
Prus - 2
Vita, Thank you! I was doing Swiss meringue in Kesh for the first time, recently, more protein brewed from protein ones. In general, I really like to decorate with Swiss meringue in oil - it turns out so smoothly! And the tips don't stretch. But very bold ((. I haven't baked for a long time ((, I made a cake at all last year (the hostess won't scold the topic? Also decorated with Swiss meringue, but with the addition of butter). Swiss meringue (adaptation for Kenwood induction)
eye
Quote: Prus - 2
the owner of the topic will not scold?
Lyuba, the hostess of the theme forgot how to breathe directly, from the impression of such a positive decor!
Quote: zvezda

Tanya !!! Thank you so much!!!
I just didn't understand ... can't you use it WITHOUT baking?
Olenka, good health, glad to be useful!
I have a fad about raw eggs, I don't risk it.
VitaVM
Lyuba, cakes are one more beautiful than the other. I also really liked the Swiss meringue, and I also have Keshka without induction, but I read all topics by induction, because I want a second one
Prus - 2
Tanechka, thank you dear! Maybe the little ideas will come in handy))! My temka for this honey biscuit has long lived in recipes for the microwave. Now, in the heat, use the micra! Vita, and I thought for so long what Kesha to take! And I didn't take a chance with induction - I have a machine from Europe, without a guarantee ((I thought - if I take induction, suddenly my brains will lay down ((I have a big elite too, at 6.7 liters. And all stainless steel nozzles. Yes and for the most part I took it for yeast dough (it struck me suddenly on it) and, first of all, for cakes. I bake cakes-pies in recent years very rarely - the whole family is struggling with excess weight with varying success)). We will also buy an apartment for Kesha - she offered her induction, she doesn't want to either! She said - take it, as we have. She doesn't cook yet, can she start?)))
zvezda
Lyubasha, I will not insist, but if I were you, I would give this to my daughter Kesha, and I would take induction for myself
Knowing your inquisitive mind and restless character, you would give us something like that in a couple of months, that the manufacturers themselves would give up .. think, it's worth it
Prus - 2
eye, Tanechka, brought you my today's little cake (diameter 16 cm) with your cream. A cake ordered by a daughter - their friend has a birthday, they want to congratulate and wet their face in a soft cake))). So without strong frills)), unpretentious. Swiss meringue (adaptation for Kenwood induction)Swiss meringue (adaptation for Kenwood induction)
eye
Lyuba, cute cake, thanks!
I am sure that it is not only for external, but also for internal use

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