Meringues, or as they are called differently, meringues - this is the most delicate dessert from France, which is based on whipped egg whites with sugar. The dessert is quite airy and not too sweet.
Pick your recipe
Ingredients:
- Fresh plums - 200 g;
- Chicken eggs - 10 pcs;
- Lemon - 1 fruit;
- Powdered Sugar - 360 g;
- Vanilla Sugar - 1 pack;
- Sugar - 200 g.
Cooking:
- Break and strain the required number of eggs into a deep bowl. Carefully separate the yolks from the proteins. If at least a drop of yolk gets to the proteins, the meringue will not succeed, therefore, each egg is first best beaten in a separate bowl and only then transferred to the rest of the proteins.
- Pour almost all the icing sugar into a bowl with proteins, leave for a little decoration. Beat the protein mixture with a mixer to a uniform maximum airy consistency.
- Wash the plum well, each carefully remove the seeds.
- Put the processed berry into the stewpan, add a small amount of cold water. Cook the syrup over medium heat for about 15 minutes, stir regularly so as not to burn.
- Remove the finished plum mixture from the heat, cool and strain through a fine sieve. Pour the syrup into the pan, grate the berries in another container, and add sugar.
- Shredded berry puree send to boil over medium heat, stirring regularly. Withstand about 8 minutes.
- Ready berry syrup to cool well until thickened.
- Gently pour the cold plum mixture into the mixture of proteins and powdered sugar, do not mix everything thoroughly, otherwise the proteins will fall.
- Grease parchment paper with vegetable oil and place on a baking sheet. Spread small slides on the form one after the other with a tablespoon, leave 3-4 cm between each other.
- Send to the oven preheated to 180 degrees for a maximum of 6 minutes. At the end, sprinkle the finished dessert with powdered sugar.