Meringue
There are a few rules, not observing that the meringue will not work.
Whites from yolks separated should be careful that the proteins did not get the yolk.
Beat the whites need to dry the dishes, even the slightest drop of water or fat all my fault. Better cold whipped whites.
To proteins better be whipped, you can add a pinch of salt or a few drops of lemon juice.
If proteins are not whipped, try to put a container of protein in cold water and continue whisking. Watch carefully so that the proteins are not exposed to water.
Ready-made meringue should be stored in a dry place.
Whites from yolks separated should be careful that the proteins did not get the yolk.
Beat the whites need to dry the dishes, even the slightest drop of water or fat all my fault. Better cold whipped whites.
To proteins better be whipped, you can add a pinch of salt or a few drops of lemon juice.
If proteins are not whipped, try to put a container of protein in cold water and continue whisking. Watch carefully so that the proteins are not exposed to water.
Ready-made meringue should be stored in a dry place.
Ingredients
- 5 proteins
- 250 g sugar
Preparation
Proteins are whipped into foam.
Whisking, gradually add sugar (1-2 tbsp).
Beat until until the mixture becomes thick, dense (I churned 10 minutes on medium speed).
Baking lay a baking paper (or a little grease).
Using a spoon or pastry syringe to put the meringue.
Put in the oven.
To dry the meringue at a temperature of 100 degrees.
Cooking time depends on the size of the meringue. On average, drying is necessary for 1-1.5 hours (but that has longer to dry).
Bon appetit!
