A delicious treat cheers up and contributes to an excellent pastime with friends and family. Home-made meringue cakes will add coziness and warmth to any home.
Pick your recipe
You will need
-
- fresh eggs - 4 pcs;
- sugar or icing sugar - 1 tbsp.
Instruction manual
1
Before making meringues, cool the eggs in the refrigerator, so you can significantly reduce the time of whipping. Use only fresh eggs.
2
To prepare the meringues, take clean and dry dishes, separate the whites from the yolk. Remove them from the raw egg by firing the hole with a large needle on both sides. The container where the proteins should be poured can be made of any material - ceramics, glass, it is important not to use aluminum dishes, otherwise you will get proteins with a gray tint.
3
Take a mixer with frame nozzles. Beat proteins, starting at the lowest speed, gradually increasing the speed of rotation of the nozzles. Be sure to ensure that the whisk reaches the bottom of the dishes with the squirrels and whips the entire volume of meringues, otherwise the squirrels may remain liquid at the bottom.
4
As soon as the meringue texture begins to thicken, start adding sugar. Enter it gradually, in the fourth part from a teaspoon during whipping with a mixer. All sugar added immediately will instantly dissolve in the meringue and make it liquid, which you will not be able to correct. When cooking meringue cakes, use powdered sugar at a rate of 1: 4, i.e. take 1 protein in 1 cup of powdered sugar.
5
The degree of readiness of meringues is determined by the foam and the volume of proteins. The foam should be thick and not spread, and the mass itself, brought to readiness, several times exceed its original volume.
note
Make sure that the dishes in which you are going to whip the proteins are not only dry and clean, but also without drops of fat or yolk, excess foreign bodies can adversely affect the whipping of the mixture.
Useful advice
When preparing meringues (meringues), correctly calculate the amount of powdered sugar, because with less sugar, meringues will be viscous, and if you go too far, they are too sugary and not airy. When adding sugar to proteins in a 1: 4 ratio, consider the size of the eggs themselves.