Meringue is a crispy, airy and delicious egg white delicacy. Both adults and children love him. You can also use meringues to create more complex desserts and decorate cakes. Follow certain rules when preparing them and you will surely succeed!
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Instruction manual
1
Separate the whites from the yolks carefully. Eggs must be fresh and chilled. Not a drop of yolk in proteins is allowed!
2
Prepare a bowl for whipping. It should be clean and dry. This also applies to the corollas from the mixer.
3
Make powdered sugar. To do this, simply grind the sugar in a coffee grinder.
4
Beat the proteins with a mixer first at a slow speed, gradually increasing it. You should have a lush white foam. Only after that add a tablespoon of icing sugar.
5
Keep whipping. The resulting thick meringue foam should not fall out of the bowl when it is turned over. This will take about 15 minutes.
6
Transfer the foam to a pastry bag and place on a baking sheet sprinkled with flour. This can also be done with teaspoons.
7
Bake meringues in an oven preheated to 100 ° C for an hour or two, depending on the size of the cakes. You can remove it from the oven only after they cool.
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