Meringue with cherries "Snow Globe" (kitchen processor Bomann KM 398 CB)

[Cooking is not difficult. The main thing is to do it with love for your loved ones)]

Meringue with cherries "Snow Globe" (kitchen processor Bomann KM 398 CB)

Category: Confectionery

Ingredients
proteins	50 grams
sugar	100g
lemon juice	1/4 teaspoon
vanilla	taste
cream 33% (I have plant-based confectionery)	70 grams
cherry or sweet cherry b / c	6 items
cocktail cherry	2-4 pieces
---------	------
hemisphere shape d 8

Cooking method

• I whipped the whites into a Bomann KM 398 CB kitchen processor using a whisk attachment. Despite the fact that the bowl is 6,3 liters here, this amount of protein whips well.
• The bowl and nozzle must be absolutely clean and dry. We turn on the first speed and begin to beat, gradually switching the speed to high. As soon as the proteins change color, bubble well, begin adding sugar in a thin stream. It is advisable to take small sugar so that it dissolves faster when whipping.

• Beat the whites until the sugar is completely dissolved. If you take the protein and rub it between your fingers, then there should be no grains. When the bowl is turned over, the protein does not fall out and does not crawl along the walls. Add juice and vanilla and beat for another minute.

• Put the proteins in a mold and make a depression with a spoon. The squirrels should be spread apart on the sides, and a funnel should remain in the center. We try to distribute the protein as evenly as possible so that it bakes equally over time.

• We bake the meringue in an oven preheated to 80-90 degrees for 2.5-3 hours. I baked at 80 degrees with convection. Leave to cool in the oven with the door ajar. We remove the meringue from the mold completely cooled. He baked it 3 times and never had any problems with it.

• Whisk the sugar-free cream until crisp peaks.

• Put the cream in two hemispheres and put the cherries (I have cherries). Place a little less in the second hemisphere of the cream, do not put cherries (cherries).

• Gently connect the two hemispheres so that they form a ball. Spread the emerging cream over the joint in order to level and mask the joint.

• Put some cream on top and put in the cocktail cherry. We serve immediately.

• 
• 
• Cooking is not difficult. The main thing is to do it with love for your loved ones)

The dish is designed for

2 servings

Note

The recipe was spied on the Povarenok website.
For a very long time I was going to make it. Hands did not reach. It's a pity. I have been cooking it 3 times in a row already, choosing the portion that suits me, the temperature and the baking method. Slightly changed the recipe.
Very, very! The taste and beauty are incredible. Such a dessert will not leave anyone indifferent. And it will surprise everyone. Recommend.

Angela, what a beauty and deliciousness !!!!

Angela, urgently adopt me, I have no strength to admire your beauty from afar
Wrap it all up at once
I'm out

Angela, that is not a recipe for a work of art!



And I have hemispheres. And if you take frozen strawberries, it will probably flow?

Killer Mona!
I won't say anything else, I'll go out of grief to eat a piece of cowbass ...

Oh! Well, I, in general, too, with my eyes wide open ...
That's so beautiful! No, not beauty, but Beauty !!!
Angela, there are no words simply.

Angela! I am delighted with your recipes! Thank you for such deliciousness and beauty !!!
You are just a sorceress! Always interesting recipes, and photos ... just awesome!
Thanks for your hard work!

Angela, sooooooo beautiful !!!!!!!!!!!

I sit, inventing words ... nope, it didn't work out. Bryak! I fell

Angel, incredibly beautiful!

This is just a masterpiece !!!! Bravo is very, very beautiful! And what is delicious, there is nothing to say

aaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaa

Angela, I join all the breakpoints (I fell), aaaaaaaaaa, and I will also go to choke with grief as a cowbus.
But I still have a question for you. How long does the meringue sag from the cream? How long were you able to withstand this dessert without eating it? Just in another topic there was a discussion that meringue is not friendly with cream and it will quickly melt if it is not isolated.

[Lenochka,]

Girls, embarrassed straight Thank you. I am very pleased that you appreciated my efforts so highly.

Wrap it all up at once

Lenochka, if you also ate it. Take it, of course)

And if you take frozen strawberries, it will probably flow?

You need to eat this dessert right away. My cherries are also frozen.

How long does the meringue sag from the cream?

Lyudochka, I have pastry cream. They are not as wet as regular dairy products. I read that the cream makes meringue turn sour, but I have no experience in this regard. Therefore, I wrote that to submit immediately. I also read that it is necessary to add starch to the protein so as not to sour. But I can't say anything for sure either. Those that were training, did not lubricate. These smeared at 12 o'clock approximately. I ate mine right after the photo session, and my husband is still in the refrigerator. The top is very hard. The bottom did not sink either. Now he is busy, how he will eat, I will see what is there.

[ang-kay]

ang-kay, 🔗

[Angela]

Angela, !!!

It's good that I was the last one to fall))
Well, where to buy such a shape-balls? A photo in the studio !! I'm talking about the mold))

[ang-kay]

ang-kay, Angela, as always BRAVO !!!!!
Aaaaaaaaaaaaaaaa, breakpoint.

[Jeanne]

Jeanne, we in Moscow bought such a form m. Molodezhnaya. Partizanskaya st. 43. Shop "Everything for the baker" Although there are many such forms in online stores. You can just order.

guide here a bunch of bread bakers lying around? disperse - I'll crush !!!!!!!!!! BRYAKKK
well, just an extravaganza !!!!
Anela thank you so much for such a painstaking work every day. you decorated the forum, taught us a lot and made us happy!
thank you very much for this one and all your other recipes)))

[Zhanik]

Zhanik, Svettika, Zhannptica, Wildebeest, TumanchikThank you girls for stopping by. Who fell, get up Coldly And if no joke, then thank you. I am pleased to)

where to buy such a shape-balls? A photo in the studio !! I'm talking about the mold))

It seems to me that this is full everywhere) I just did not pay attention.

How long does the meringue sag from the cream?

REPORTING. My husband sat down for supper and dinner yesterday at twelve o'clock in the morning. I didn't want to eat the cake after the borscht and dumplings. But I jerked at him so much that he had to And I became "above my heart", looking into my mouth and asking questions. Again I repeat: "I have cream confectionery here." This is probably important! Nothing turned sour. The top and bottom were crispy, which is the meringue. Because, like the middle is solid cream. The husband said that he was divine, but he would go to sleep so as not die die of gluttony right at the table.

[Angela]

Angela, but I have not seen such, I will look better. How to live now without such round ones
Husky, LudmilaThank you for the tip !!

Have to decide something

What do I think, everything is shuddering ... I thought the fireworks ... and then the defies blurt out ... one after the other .. and I'm lying ... and there is nowhere to blurt out ... Angela, words ... NO ... ...

Who fell - get up

Meringue of incredible beauty !!! I will try someday to be honored ...: girl-yes: Thank you, Angela !!

[ang-kay]

ang-kay, Angela, you will not believe, I have a friend she bakes to order, she baked this a week ago, I ate it .... it is very tasty .. thanks, the photo, as always, is awesome .... you can't take your eyes off, you are smart, hands gold ....

[Angela]

Angela, delight and admiration for your talent !!! / I'll bryaknu to the girls for the company /.

Angela, thanks for the details. You probably already wrote somewhere, the name of the cream you use. But in order not to search, write again. You are welcome. I'm going to Ukraine. Maybe I can find these there and then treat my own. I can hardly find natural ones.

[kristina1]

Yes, there is no specific company. what come across, and such and buy. Took

The one in this meringue is the last picture.I took Lena's in the shop here on the forum. In any case, relatives can order to come to your arrival. And if it's a big city, then the shops should be.
All this cream is normal for me. Personally, I do not feel any foreign smells and tastes of chemistry.



kristina1, Natalia, glad, girls, thank you. I hope this meringue option comes in handy. I will be very glad)

[ang-kay]

ang-kay, Angela, super dessert !!! You are so smart - everything is always so tasty and delicious !!
Husky, Lyudochka, in Ukraine there is natural cream, and "Delicious Chef" and "To Health"! And to Ukraine in which city, if not a secret))) I live in Kropyvnytskyi))

and I'm lying ... and there is nowhere to blur ...

you will go on the second floor !!! you are a slim lady, you won't crush much

but he will go to sleep so as not to die to die of gluttony right at the table.

so who are lucky, so lucky)))) the whole forum is doing him envy)))

Hello from me to Yura and good health wishes)))

[kirpochka]

thought fireworks.

so the girls crashed to the general noise of yesterday's festive fireworks so that it was not so audible

who are lucky, so lucky

He probably would have disagreed with you yesterday. But he himself is to blame. When I sat down to eat, I warned him that there is still a cake that needs to be eaten right today. Didn't listen. For being cruelly punished by violent eating

Ok I will pass it on)

kirpochka, Nataliya, Thank you)

For being cruelly punished by violent eating

oh i want to see it
more precisely how you forced him)))

I would have suffered until today. But firstly: she was afraid that she would become limp, and secondly: today is Wednesday, fast day, and he would not eat it. So, I jerked and made.

So, I jerked and made.

oh, I b to you. I would eat and eat)))) washed down with what and ate again

Well yes. All by ourselves.

[Angela]

Angela, dessert at a height, I'll insert my five cents here

How long does the meringue sag from the cream?

So that the meringue is not sour, you can smear the inside with ganache on white chocolate (2 parts of chocolate and one cream) or just the thinnest layer of cocoa butter. In this form, the "control" probe stood for three days without the slightest damage to the meringue (the cream was lemon).

[Natasha]

Natasha, Thank you. Very useful info)

the thinnest layer of cocoa butter. In this form, the "control" probe will stand for three days

Natasha, with butter or with ganache? Or with both?

[Natasha]

just the thinnest layer of cocoa butter

Natasha, but technically how to do it? melt-cool ... it will harden so, do not cool - dissolve ...
I had a thought about melted chocolate to isolate the meringue, and there, probably, it will be possible to use the usual whipped cream ...
Angela, I here on tiptoe spat sideways not just because I regained consciousness from admiration ... in a whisper: I now also have such a mold and now I will gather my spirit to swing at "William our Shakespeare")))

but technically how to do it? melt-cool ... it will harden so, do not cool - dissolve ...

She is silent for something. Doesn't answer)

there is such a mold too

Make up your mind. Nothing complicated. She herself was very afraid. Baked three times, so that everything is as if by notes. The first time with a recipe (there is starch in the recipe), then I tried it without it, then I brought the temperature so that it was not yellow. And so everything turned out.

William our Shakespeare

Who else is Shakespeare! Poet, you are ours, local genius)

[Tatyana]

Tatyana, white chocolate is worse, because it has a pronounced taste. And melt the cocoa butter gently, on low power and smear with a small brush. The oil has a neutral flavor that will not damage the taste of the dessert.

[Natasha]

Natasha, Thank you.

[Natasha]

Natasha, but I'm not talking about white, it doesn't taste good to me, and we don't have it on sale without additives, I would smear it with dark, with cherries and cream - quite.
And with cocoa butter, I had only one culinary experiment, which was not entirely successful, though: I made prunes with nuts at ng, I usually glaze it with dark chocolate + vegetable oil in glaze, and here I was lucky to buy cocoa butter, and so I liked the smell , that she decided to replace the vegetable with them, but it did not eventually solidify to solid.
Angela, Thank you for your kind words

[Tatyana]

Tatyana, strange though the quality of the product is probably different ... In this case, you can and black.

[Natasha]

Natasha, apparently I wrote incomprehensibly, the chocolate was dark, the icing did not freeze because of the cocoa butter, I was very surprised, because it is solid in itself, in pieces.

[Tatyana]

Tatyana, I don't even know what to say, I always freeze ... And there is still cocoa butter? You can melt it and check how it hardens by itself.

You can melt it and check how it hardens by itself.

yes, that's what I decided to do the test, I will report the results)

Angela, I tried to dry it in this form, but they didn't go well with me. I had to drag the form in different directions, so that at least somehow the bezeshki lagged behind the walls. Thomas is exactly like yours. Some of them failed. Part of the meringue remained on the form. Therefore, it made no sense to connect the halves into a ball. They are all flawed. I poured the halves with mousse and ate with great pleasure.
You do not process the molds with anything before laying out the meringue?
They stood with me like basins for almost a day (but there was no cream soufflé inside), nothing happened to them. They remained crispy.



Natasha, thanks for the tip on cocoa butter. I usually coat it with chocolate. I didn't know about cocoa butter.

Lyudochka, it's a pity that they didn't act. Three times everything worked fine for me. She did not grease the forms. Gently, as if turning it inside out. I turned it over and pressed it down. And they completely cooled down with me. I have new forms. I haven't done anything in them yet. Maybe this is the reason?
Otherwise, you can't tell from the photo that something is wrong
All the same, they are wonderful ..

I have them like basins for almost a day (but there was no cream soufflé inside), nothing happened to them. They remained crispy.

Well, the soufflé, too, cannot be called dryness. So great)
Thanks for trying and sharing. Hope you like the taste.

Angela., Thanks. Of course I liked the dessert. My daughter is very delighted with everything protein. Meringue in any form can be eaten in huge quantities. But who will give her! : girl_haha: My forms are not new. I used them to make mousse desserts and bake gingerbread. But they are smooth inside as they were, the same glossy as yours. My calico looks different. Pay attention. Their entire surface is rough. And where they did not lag behind at all, there is no surface at all (I just did not show you this). And yours is mostly glossy. I can imagine how they jumped out of you. But I will not leave them behind. I will try again. Thank you for the beauty that you are showing us. So I want to repeat it.

[Lyudochka,]

Lyudochka, you will succeed. I also need to repeat. Protein more than a liter in the freezer)

Pay attention. Their entire surface is rough.

I also had roughness in places. But in places, not enough.

I want to repeat it

Lyudochka, thanks. It is very pleasant to read this from you)