Albumin meringue recipe. Egg white powder

19.11.2019

Today I decided to be smart and tell everything that I know about proteins (egg) and meringues (meringues).

I'll start with technical, namely, how a beautiful, glossy, airy meringue is formed from a jellyfish protein. When whipping proteins with a mixer, with each rotation of the whisk, oxygen enters the protein mass and the albumin present in the protein captures it in the form of air bubbles, large bubbles, which break into smaller ones with each rotation of the whisk, thus the number of bubbles increases until everything reaches its maximum. And if you continue to whisk, then the mass will begin to lose volume, since now, with each rotation of the whisk, the number of bubbles will not increase, but on the contrary, they will "burst", since albumin can only absorb a certain amount of air. So the theory that I beat it longer - more foam, is not correct. Please note that I am describing the whipping process without sugar here, as adding sugar changes everything.

Sugar, used in the preparation of meringue must be clean, you must be sure that flour, oil, etc. did not get into it, as all foreign elements can compromise the final result. Although it is allowed to use icing sugar with the addition of starch, which in turn, when baking meringues, helps to maintain its shape. The more sugar is present in the meringue, the more stable it is, that is, the very air bubbles in the albumin will not be destroyed by the sugar during long beating.

Acids: citric acid, tartar (potassium hydrogen tartrate), vinegar contribute to better whipping of proteins, increase in volume and stability of the mass, and also during baking allow heat to better penetrate the proteins, contributing to better coagulation, which prevents the destruction of air bubbles. In addition, acids give the meringue a whiter color.

Salt only at the beginning of whipping helps the foam to form faster, but does not guarantee stability of the mass and, moreover, promotes the release of liquid from the proteins. I do not recommend adding salt when making meringue.

Exists three ways cooking meringue: French, Italian and Swiss.

Whichever cooking method you choose, remember the following rules :

The dishes, as well as the whisks, with which the whites will be whipped, should be well washed and not contain traces of grease; to be sure, you can moisten a paper towel with vinegar or lemon juice and wipe the dishes and whisks.

You should not whip the whites in plastic dishes, as they may contain an invisible layer of fat that hides in scratches and irregularities in the dishes, even if they are well washed.

Proteins should be room temperature, and not from the refrigerator. It's time to dispel the myth that cold whites whisk faster, although there is some truth here, cold whites do whisk faster, but only they lose their shape faster, which affects the final result.

Some people think that if a little yolk gets into the protein, then it will not be beaten - this is also a myth, everything is beaten perfectly. It's best to avoid it though.

If you are going to use the meringue raw, that is, as a base for cream or mousse, you should pasteurize the proteins, as they contain some elements that make it difficult for digestion, not to mention the likelihood of poisoning if the eggs are not fresh.

In recipes where it is indicated to beat the whites separately from the yolks and then introduce them into the dough, it is better to beat the whites with a small amount of sugar, gradually adding it as the foam forms. It is very important not to overwash the proteins, the ideal consistency is a fluffy, but slightly flowing foam.

A properly cooked meringue should be white or ivory, and not tan in any way.

A well-whipped meringue mass at the tip of the whisk forms sharp peaks and does not hang down.

The whites should always be whipped, starting at a low mixer speed, gradually moving to a faster one.

Italian meringue.

Prepared on the basis of hot sugar syrup, with the help of which the protein is pasteurized.

60 g water

200 g sugar

120 g protein

50 g sugar

Pour water into a saucepan with a double bottom, pour 1 part of the sugar and put on the fire, cook at medium temperature until the syrup reaches 115 degrees, at this stage we begin to beat the whites.

When they begin to form foam, we begin to slowly pour in the remaining sugar, meanwhile the syrup should reach 121 degrees, which means we pour it in a thin stream into the whites while continuing to beat at low speed. Whisk the meringue until complete cooling mass for about 5-7 minutes.

Usually, Italian meringue is used as a base for creams, mousses, semifreddo, or as an independent decoration for desserts.

Recipe using Italian merneghi:
Chocolate parfait

French meringue.

The most famous and easiest way to make meringue.

120 g protein

1 g of tartar / a couple of drops lemon juice

240 g sugar

We begin to beat the proteins (at room temperature) at medium speed, as soon as the foam begins to form, we begin to gradually add sugar, which we have previously mixed with tartar, one spoon at a time. Increase the speed and continue whisking until a thick, glossy mass is formed. To check the readiness of the meringue, you need to rub a small amount of mass between your fingers, if the grains of sugar are not felt, then it is ready.

French meringue is great for making meringues.

On a baking sheet with baking paper, form a meringue of the desired shape and immediately put it in the oven to bake. If you leave the meringue for a long time while waiting for baking, the sugar present in the proteins will begin to turn into syrup, which will accumulate at the bottom of the meringue and subsequently, when baked, they will stick to the paper. Also, the meringue can settle and lose its shape.

The meringues should be baked at a temperature between 90-120 degrees, preferably with a slightly open oven, 3-4 hours the time depends on the size of the meringue. The finished meringue should be very light, crunchy and melt in your mouth. If the middle is wet and stringy, then you need to continue baking, since the meringue has not dried enough. And if the meringue is cracked and yellowed, it means that there is a lot of sugar in the recipe and it was baked at too high a temperature. The more sugar, the harder the meringue.

Another way to make meringues: preheat the oven to 160 degrees, put the meringue, turn off the oven and leave it like that overnight, or rather for 12 hours. In the morning we get dry beautiful meringues.

Swiss meringue.

Prepared by heating proteins and sugar in a water bath.

120 g protein

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Albumin is a protein with increased whipping.

Albumen.

Price: 50g - 40RN

3-4 grams of albumin replace 1 egg white.
(1kg dry egg white corresponds to 310-330 fresh egg whites).

Albumen is a product made from proteins fresh eggs obtained by separating the yolks. The liquid protein is subjected to special thermal, mechanical procedures and enzyme treatment, and then, after drying in a spray system, it is pasteurized. After the process of filtration, extraction of sugars and dry pasteurization, it takes the form of white cream powder. Albumin is a product in which the whipping and foam stability parameters obtained after whipping are higher than in fresh protein.

Protein powder is a good foaming agent that can retain sugar. This leads to its use in the production of creams, marshmallows, soufflés, meringues, cakes, etc. In confectionery production, albumin is used in cases where high skill is required to create persistent foam, emulsify fats, uniform distribution of production components, as well as enrich products with high-grade animal proteins. The addition of albumin to soufflé mixtures makes it possible to regulate water activity through a gelation process, due to which the resulting product consistency is elastic.

Compared to other animal proteins, albumin has best composition amino acids. The amino acid composition of albumin is similar to that of milk and meat proteins. It should be noted that egg proteins are the most digestible (94%). At the same time, for milk, this figure is 85%, rice - 80%, liver - 77%, potatoes - 78%, pork - 74%, beef - 69%, leguminous plants - 40-50%.

The addition of albumin also effectively affects the organoleptic properties, giving the products a natural taste and smell.

Usage:
Before use, egg albumin is dissolved in water (1000 g of water is used for 120 g of albumin). First, pour in a little water (30 g), mix thoroughly, continuing to stir, pour in the rest of the water. After 30-40 minutes, the powder swells, and you can begin to beat it. A ready-made mixture weighing 1120 g corresponds to the weight of 1120 g of natural whipped protein (approximately 30 proteins).

Recipes.

PERFECT MERENGINGS (WITHOUT)

Ingredients:
Albumin - 16g.
Water - 130g.
Sugar - 225g.

1. First, pour in a little water (5g.), Mix thoroughly, while continuing to stir, pour in the rest of the water. After 30-40 minutes, the powder swells, and you can begin to beat it.

2. Place the reconstituted egg whites in a large, clean bowl. Begin to beat with an electric mixer, slowly at first, then, when the mixture begins to bubble, gradually increase the speed. Continue whisking until the whites form a tight mixture (when you take out the whisk, protein peaks follow, which do not immediately fall off).

3. Add sugar, 2 tablespoons at a time, whisking after each addition. The meringue should be firm, smooth and shiny.

4. Line a baking sheet with parchment. Gently spread the mixture in curls with a spoon on a baking sheet.

Ideal meringues everytime:

- Use only clean dishes - any drop of fat, water or yolk will prevent the whites from whipping. Therefore, use dry albumin.
- The larger the bowl, the better, since more air gets into the mass during whipping, the more airy, softer and more meringue will turn out.
- It is important to beat the correct amount of time - if you beat it too little, the meringue will be wet, if it takes too long, all the bubbles will disappear.
- Water for whipping should be at room temperature.

For crispy meringues: preheat the oven to 110C. Place the baking sheet in the center of the oven and bake for 2 hours. Then turn off the oven and leave to cool for a few hours.

To make soft meringues: Preheat oven to 180 ° C. Cook for 45 minutes. Remove from oven and cool.

AISENGI.

Icing("Royal Icing") is a sugar and protein drawing mass, which is used to make three-dimensional jewelry confectionery... This mass can be white or colored when added to it food colors.

Icing recipe # 1:
- 3 level tablespoons of albumin,
- 450 g sugar sugar,
- 6 tablespoons warm water

Icing recipe # 2:

- 4 g albumin;
- 250 g of icing sugar until the desired thickness is obtained; the powder must be sieved beforehand to loosen it;
- about 0.5 tsp. lemon juice or dry citric acid on the tip of a knife, you can use a little more if you want to get a sour icing taste; add lemon juice towards the end of cooking, otherwise finished goods get too fragile;
- for greater plasticity, 1 teaspoon of a strong (saturated) glucose solution can be added to the mass.

Beat for 7-10 minutes. at low speed with a mixer of strong power or 10-12 min. at high speeds with a hand mixer. Adjust the consistency with water.
You can paint with gel paints, you can liquid, sometimes liquid paints make icing more liquid, then you need to add a little powder.

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It was high time to make a post about how to properly prepare a meringue, what types or types of meringue exist, how to use the meringue and how to properly store it.

Meringue, meringa(French baiser - kiss; French meringue - meringue) - french dessert from whipped with sugar and baked egg whites

Tell me who doesn't like meringue as a standalone dessert or as part of more complex desserts. We often see meringue in the form of small domes, in lemon tarts, and the well-known Pavlova dessert is nothing more than a meringue with the addition of starch to the composition. Even mousses sometimes have a meringue as one of the components, which gives them great tenderness and airiness. Favorite pasta is also made on the basis of French and Italian meringue... Sometimes the cakes are covered with meringue outside or inside. Biscuits (such as Dacquoise) also have a meringue. There are dozens of ideas for using meringue, so it is so important to thoroughly understand the merengue so as not to make mistakes later.

Hence, it is clear that the meringue is used raw and ready, it all depends on the goals and ideas. There are several types of meringue, differing in the method of preparation and composition.

What types of meringue are

French

Protein - 100 g
Sugar - 200 g

Beat in a mixer bowl.

Italian

Protein - 100 g
Sugar - 200 g
Water - 100 g

Swiss

Protein - 100 g
Sugar - 200 g

We heat sugar and proteins in a water bath to 50-75 ° С. Beat in a mixer bowl.

It can be noted that the composition is almost identical, only the preparation technologies change. To begin with, there is a basic rule of thumb when it comes to ingredients. For each part of the protein, two parts of sugar are used, as in our example. But, the proportions can be changed at will.

We work correctly

It is important to gradually increase the whisking speed of the whites. This is reflected in the size of the air bubbles that will form during operation. Or rather, on their homogeneity. If you turn on high speed immediately, you will get a meringue in which air bubbles will have different sizes, and this will negatively affect the texture, appearance and other characteristics of the meringue.

All instruments must be clean (protein does not like fat), and the protein itself must be qualitatively separated from the yolk. Even if a small part of the yolk or other fat gets into the protein, the meringue may not be whipped at all.

Why do we put the meringue in the oven? We want to dry it (not bake it), that is, let the moisture evaporate. Therefore, the standard temperature will be 100 degrees. However, sometimes we lower temperatures to 60-70 degrees, for example, if the oven heats up more and the meringue turns yellow; or, on the contrary, we increase the temperature to get a ruddy meringue with a harder outer layer and a soft filling. Thus, the meringue can be dried not only in the oven, but also in the devices for drying vegetables - in them, just the right temperatures for us.

When we beat the whites, they are saturated with air. The longer we beat, the smaller the air bubbles become. When we add sugar, whipping it dissolves due to the moisture of the proteins and envelops the air bubbles, stabilizing them. Therefore, it is not important for us whether we use sugar or powdered sugar (if there are no special conditions).

Let's take a closer look at the method of preparing each type of meringue in more detail.

French meringue

It is considered the most simple and unpretentious. There are only two ingredients (sugar and protein), only a mixer and a bowl are required. This meringue settles quickly, so you need to cook it just before use. Since the protein is not exposed heat treatment, French meringue is desirable to bake (dry) in the oven.

Pour the protein into the mixer bowl and begin to beat. Sometimes, to stabilize the protein (so that it whips better), add a pinch of citric acid, tartar, vinegar, and so on. The temperature of the proteins also helps (at room temperature, they whisk faster). But with the power of modern mixers, even manual ones, we have no need for this. Any protein, even cold protein, will give you the right texture and consistency.

The meringue is ready when it becomes smooth and very glossy. This means that the sugar is fully combined with the protein, the air bubbles become small and the meringue is ready to use.

Swiss meringue

More stable than French. We use protein and sugar.

First of all, we heat sugar and proteins in a water bath (it is important that the water does not touch the bottom of the mixer bowl). Sufficient temperature is 45-50 degrees, but in order to protect ourselves, we heat up to 50-70. You can do without a thermometer here. Just wipe the mass between your fingers, if you don't feel the sugar grains, you can remove the bowl from the bath.

But while you are heating the proteins with sugar, stir them with a whisk or mixer.

And only then beat at full strength.

Italian meringue

Here we make syrup from water and sugar. And then we pour it into the whipped proteins. This type of meringue is considered the most stable (keeps its shape well, the smoothest surface). In addition, such a meringue is the safest - the proteins are heat treated (hot syrup).

Pour water into a saucepan, add sugar and put on fire.

We put on fire and start heating. Prepare a thermometer (preferably a probe type). The power of the fire is not important to us, but the lower it is, the smoother the process. Therefore, for beginners, I recommend boiling the syrup over medium heat. We cook the mass up to 121 degrees. At this moment, water comes out completely, that is, only sugar remains. Therefore, the ratio of protein and sugar in this merengue is no different, it's just that the cooking technique is changing. Accordingly, the initial amount of water also does not play a big role. You can pour more, you just take longer to cook the syrup to the required temperature.

Be careful, the probe should not touch the bottom of the saucepan - the temperature is higher there.

When the syrup warms up to 109 degrees, start beating the whites. We also increase the speed smoothly. The idea is that when the syrup gets to 121 degrees, the whites will already beat well into a good foam.

When the syrup reaches a temperature of 121 degrees, remove the saucepan from the heat and let the mass calm down, the bubbles should disappear. Large bubbles in the syrup can ruin the texture of the meringue. Fear not, the temperature of the syrup is not important to us, we cooked it in order to evaporate the water.

When the syrup has calmed down, pour it in a thin stream over the whites. Necessarily on the side of the bowl so that the whisk does not touch.

When all the syrup has been poured in, increase the speed and beat the meringue until the same smooth, shiny state.

Outcomes

We realized that the types of meringue differ in the technique of preparation and the result (mainly stability). The final composition is always the same (sugar and protein). If we talk about product safety and stability, the meringues are in the following order: French, Swiss and the most convenient - Italian.

Consistency

It doesn't matter what type of meringue you choose today, you can adjust its consistency. Whisk the meringue to soft, medium and hard peaks. The first is for soufflé, the second is for creams and dough, the third is decor, work with a bag and attachments. There is no clear rule on how much to beat the meringue until the desired consistency is obtained. This will be influenced by the amount of ingredients, the power of the mixer and the type of meringue.

However, the most important thing is not to beat the meringue. If it has gone in lumps, does not shine, and the surface is not smooth - most likely you ruined it. It is this meringue that "cries" in the oven - that is, it releases water, which is collected in a thick viscous syrup under the products. Why did it happen? We've destroyed squirrels.

Haute cuisine

When we have learned to work with meringue, have mastered its subtleties, proportions and techniques, it's time to think about complication. Everyone loves the meringue, it is delicious and, as we understand it, is quite versatile. However, we cannot give the merengue bright taste fruits and berries. Because any amount of moisture needed for flavor will change the texture of the meringue.

So you need to find a way. Use albumin - that is, dry protein. The idea is that egg white is 90% regular water. Therefore, if you pour it onto a baking sheet and put it in the oven at 90-100 degrees, gradually the water will completely evaporate, only a dry yellowish powder will remain - this will be albumin. We, of course, will not make it ourselves, but simply use albumin, which is sold in confectionery stores.

What happens next? We restore protein - we mix 1 part of albumin and 9 parts of ANY liquid. Here comes the aromatization of the future protein. Moreover, the taste will be amazingly strong. You can use juices from berries, fruits, and even vegetables. Another bonus is that we don't need a dye, the juices will make the color themselves.

Albumin is a dry protein with increased whipping.

The main benefit of using dry egg whites instead of fresh ones is quickness technological process and a stable result of the quality of the finished product.

Replacement factors for eggs with an average weight of 50 g:
Albumin 1kg = 316 fresh egg proteins
Albumin 100 g protein powder + 900 g water = 1 kg liquid protein

Attention: Water used to hydrate powders should be at room temperature.

Method of using albumin for the manufacture of confectionery.
Pour albumin with water (for 120 g of albumin - 1000 g of water). First, pour in a little water (30 g), mix thoroughly, continuing to stir, pour in the rest of the water. After 30-40 minutes, the powder swells, and you can begin to beat it.
The ready-made mixture weighing 1120 g corresponds to the weight of 1120 g of natural whipped protein.

Cooking meringues.
For meringues, sugar is added gradually, starting at the maximum speed of the mixer: first in small portions, then in large portions. Then the speed of the Xer is gradually reduced and the kneading is carried out at the minimum speed for 1-2 minutes.
Important: Overwhelmed proteins with sugar lead to mass settling. In this case, you can add tartaric or citric acid at the rate of 2 g per 1 kg of proteins. The lemon acid will help to "revive" the mass and the meringues will turn out to be lush.
Dough for meringue should be deposited immediately after cooking on a sheet greased with fat and dusted with flour.
The deposited meringues can be sprinkled with powdered sugar on top. This will improve the appearance of the meringue.
Meringues are baked at a temperature of 100-110 ° C for 20-60 minutes.
Higher temperatures result in darkening of the top crust and poor baking. This is reflected in the ductility of the product when broken.
It is recommended not to bake the semi-finished product, but to dry it on the surface of the ovens for a longer time. The baking time and the condition of the bottom crust depend on the molding method.
When the dough is deposited on a greased sheet, baking lasts 20-60 minutes. The bottom crust from contact with the sheet turns out to be smooth, dense, unbreakable. A delicate and fragile bottom crust is obtained when the dough is deposited on paper covering the sheets, the baking time is increased.

Protein creams - whipped, raw and custard (meringue) - are prepared as follows.

The recovered proteins are whipped in a whipping machine at low speed (7-10 minutes), and then at high speed and about 15% of the amount of powdered sugar provided by the recipe is added to the whipped proteins, after whipping for 7-10 minutes, the rest of the powdered sugar is added.
The readiness of the cream is determined by the ease of separation of the foam from the whisk.

Custard (meringue) prepared in a similar way, but hot boiled syrup is added to the recovered whipped proteins during whipping, after which the whipping is continued for another 1-3 minutes.
Sugar syrup is prepared in the same way as for glace cream.

Souffle cooking technology .
Hot sugar-agar syrup is injected in a thin stream into the beaten, reconstituted dry proteins for 14-20 minutes and the beating is continued until a fluffy mass is obtained. At the end of whipping, add a prepared homogeneous mixture of softened butter, condensed milk, citrus essence and whipping stop immediately.

Meringue (or meringue) is egg whites whipped with sugar into a strong foam and dried in the oven. Translated from French meringue (baiser) means "kiss". Many other romantic names have this delicate dessert- "Spanish wind", "French meringues", "love meringues". Meringue is a delicious treat that nothing beats... It works well on its own with a cup of coffee or tea. You can decorate it with cream and berries, turning it into an elegant cake. In addition, meringues are often used in the formation of cakes and, as a rule, these cakes have a special unforgettable taste. The meringue recipe is quite simple, but despite this, the meringue is very capricious - either sugar is not that good for him, then the proteins do not want to beat, then suddenly it does not dry, but melts in the oven. I will talk about how to avoid troubles and mistakes in making meringues. I'm sure if you make friends with this recipe, meringues will become your favorite baked goods.

You will need:

egg whites 3 pcs

Most Popular Protein to Sugar Ratio -for 1 protein 50 g of sugar. Use it as a guide when choosing the amount of baked goods. For convenience, they usually take 4 proteins and a glass of sugar, but I chose a proportion with three proteins for myself, because from this amount of ingredients, a whipped protein mass is obtained just for one baking sheet of small bezeshek. Of course, four whipped proteins can be placed on one baking sheet, but then the meringues will be larger.

How to diversify meringues?

- You can add to the meringue nuts, which are chopped into large pieces with a knife, are added to the whipped protein mass before baking and mixed with a spoon. The proportion of nuts is the same as sugar.

- You can also make the meringue colorful by adding a little syrup or juice, for example, cranberries (for three proteins, about a tablespoon). This should be done at the end of the whisk.

- Before baking, the meringue can be decorated with colored or chocolate sprinkles, and after baking, the cooled meringue can be poured with melted chocolate.

As you can see, there are plenty of options for creativity, all that remains is to bake the meringue)

What you need to know when baking meringues?

- Eggs must be fresh... Break one egg on a saucer and look at the white - it should lie around the yolk in a solid elastic ring, and not spread out in a liquid puddle. It is from these proteins that flawless meringues are obtained.

- Eggs must be chilled... In cold eggs, the white separates more easily from the yolk and whips faster.

- Separate the whites from the yolks carefully. Even one small drop of yolk in a bowl of proteins can ruin everything. Therefore, it is better to separate each new egg over a separate bowl, so that in case of failure, the protein with the yolk that has fallen into it can be replaced with another.

- Use white sugar with fine crystals... The sugar must be dry.

The dishes in which you will beat the meringue, as well as the mixer whisk, must be clean, fat-free and dry. Therefore, thoroughly wash the bowl and whisk (even if they are clean) with baking soda or detergent and wipe dry.

Step-by-step photo recipe for making meringues:

Separate the yolks from the whites... This can be done conveniently with a special egg divider or by pouring the yolk from one half of the shell to the other. You can simply pour the egg into your hand and run the protein between your fingers.

Advice: from the remaining yolks prepare , which can be wrapped in foil or cling film and refrigerated for up to two weeks. And you can still cookis a very tasty, warming drink.

Beat the whites with a mixer for 2-3 minutes. Start at low revs, gradually increasing the speed. For better result some cooks recommend adding a pinch of salt or 3-5 drops of lemon juice to the proteins before whipping (I do not add).

The proteins should increase in volume to form a strong, fluffy foam.

Without switching off the mixer add sugar- pour in gradually, in a thin stream. After the sugar is completely added, beat for 6-7 minutes... You may need more or less time depending on the power of the mixer.

A protein mass is considered well-beaten when a visible trace of a whisk remains on its surface and the sugar has completely dissolved (rub a little beaten protein between your fingers - the sugar grains should not be felt). If you decide to add nuts, then do so now.

Line a baking sheet with baking paper. With a spoon place the meringue on a baking sheet.

Correctly whipped proteins "tightly" stick to the spoon, so when laying out on a baking sheet, help with another spoon or just your finger.

You can transfer the whipped mass to a piping bag and squeeze the meringue out using the various attachments, giving them the shape you want.

I prefer not to make unnecessary movements and spread the meringue with a spoon. I love these shapeless pieces, each of which turns out to be unique and in finished form very much resembles Netsuke figurines - a miniature Japanese sculpture made of animal bones or fangs. My husband, the first time he saw homemade meringue, that's what he called these cakes. Since then, in our family, the meringue is called - Netski, with the ending "and" in the Russian manner)))

Bake the meringue in a preheated oven at t 90 ° C 2 hours... Do not be embarrassed if after two hours the meringue is a little soft - turn off the heat and leave the meringue in the oven until it cools completely, then it will harden.

Advice: The meringue process is more about drying than baking, so the oven temperature should be kept low. If your oven “does not know how” to make a low temperature (there are ovens with a minimum temperature of 160 °), cook the meringue with the oven door ajar for 1 hour, then turn the baking sheet 180 ° and cook for another 1 hour.

"Correct" ready meringue should be white or have a slightly creamy shade, be fragile, easily crumble when pressed with your fingers, melt evenly in your mouth and not stick to your teeth.

Try this crunchy sweet wonder at home and you will definitely succeed!

And how nice it is to receive such beauty as a gift! Donate homemade cakes to your loved ones - arrange in a beautiful cardboard box or tin can.

Children, considering homemade meringues of bizarre shapes, are very fond of fantasizing and guessing what it looks like - this develops the imagination.

And meringue also does not contain fat at all, so such a dessert can be eaten by those who follow their figure, of course, in reasonable quantities)

These little crumbly pieces of meringue serve as the base for my beloved,

Enjoy your tea, friends!

Meringue. A short recipe.

You will need:

egg whites 3 pcs
sugar 150 gr or 3/4 cup (glass volume 200 ml)

Separate the yolks from the whites.

Beat the whites with a mixer until fluffy for 2-3 minutes.

Add sugar without turning off the mixer - pour in gradually, in a thin stream. After all the sugar is added, beat for 6-7 minutes. The whites are considered well-beaten when there is a visible trace of the whisk on the surface of the mass and the sugar has completely dissolved (rub a little whipped protein between your fingers - the sugar grains should not be felt).

Spoon the protein onto a baking sheet lined with baking paper.

Bake the meringue in a preheated oven at 90 ° C for 2 hours.

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