‘Kiss’ is how the word ‘meringue’ is translated, which gave the name to the weightless French delicacy. To make crispy meringue, you need to observe the proportions of the ingredients and the correct cooking technology. Make airy cakes in your home kitchen, following the step-by-step recipe.
Break the eggs, separate the yolks from the whites. You will need the whites of the highest category eggs. To make the meringue, observe the proportions. It is better to weigh the ingredients. In a deep container, combine 100 g of protein and 170 g of sugar.
Boil water in a saucepan and place a bowl with whites and sugar in a water bath. The bottom of the container with whites should not touch the surface of the water. Constantly stirring, heat the mass until the sugar is completely dissolved. Use a culinary thermometer to measure the temperature of the protein. It should be from 40 to 50 ° C.
To achieve the best result, prepare a perfectly dry and clean container for whipping the egg whites. Remove the heated egg whites with sugar from the steam bath and pour into the container. Start whipping the egg-sugar mixture at low speeds of the mixer, gradually increasing the speed to maximum. Whip the meringue until the mass becomes dense and holds its shape well. The whipping process can take from 7 to 12 minutes.
Add sifted powdered sugar to the whipped meringue. This will help make the mass stable. Whip the meringue with powdered sugar for 1 minute. At this stage, if desired, add food coloring and mix well.
Place the whipped mass in a pastry bag with a “closed star” nozzle. Cover the baking sheet with parchment or Teflon paper and pipe the meringue from the pastry bag. If you want to get meringue on a stick, insert wooden skewers into the meringue blanks.