Meringue on a stick

Cooking is very simple. It will also decorate a children's cake! Children's cakes are now often decorated with meringue on a stick. That's very beautiful. You can also put such cakes in special glasses by pouring nuts and sweets into them. And put it on a children's holiday. So today we make meringue on a stick. It's very simple if you follow some advice. You can also serve it with juice or tea.

Esenija

The author of the recipe

Winner of the contest Best Recipe of the Week February 4-10

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Composition / ingredients

servings:

Egg whites

100

Powdered sugar

200

Lemon juice

0.3

Food coloring

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 0 % 0 g

Carbohydrates 94 % 65 g

259 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make meringue on a stick? Prepare such products. Separate the whites from the yolks. This is about 3 eggs. You can take sugar and powdered sugar in half.
Step 2:
Put the whites in the mixer cup. I took it from the refrigerator. Add a few drops of lemon juice to the proteins at once. Beat the whites at medium speed to light peaks, that's up to such splendor. This is mandatory. Proteins are thus enriched with oxygen.
Step 3:
Next, turn on the mixer at full power and beat, adding powdered sugar by 1h.spoon. With an interval of 10 seconds.
Step 4:
When the powder is finished, whisk for another 5 minutes.The meringue is ready, it looks shiny and the powdered sugar should all dissolve.
Step 5:
Divide our mass into 3 parts.
Step 6:
Add a few drops of food coloring. I have helium. So, we should have a pink part, turquoise and yellow. Or, at your discretion, other colors.
Step 7:
My nozzle is a closed star.
Step 8:
Take the cooking bag, and put it in turn. First yellow, then turquoise, then pink. Or vice versa.
Step 9:
This is how we will have a colored bag.
Step 10:
Take a silicone mat, or baking paper. Prepare the chopsticks. Otsadite a little cream to fix the sticks. And do bezeshki.
Step 11:
In a free place, put small bezeshki. You can then stick the sticks in the meringue, in front of the oven.
Step 12:
Put in the oven, preheated to 90 degrees for 2 hours.It is better to bake them at this temperature, otherwise they will crack.
Step 13:
At the end I opened the oven and left the meringue to dry. All right, the meringue is ready! You can decorate the cake! We store the cakes in a dry place.

In order for the protein to beat well, the eggs should be fresh and chilled (from the refrigerator), and the whipping dishes should be dry and clean, without traces of fat. When you separate the whites from the yolks, make sure that not a drop of yolk gets into the protein. For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the proteins. Beat with a mixer at a minimum speed, increasing the speed as you beat.
Choose enameled, ceramic or glass dishes for whipping (in no case aluminum, as the whites will turn gray!).

It is important to catch the moment when it is time to stop the process of whipping proteins. Well-beaten proteins should grow 4-5 times in volume and retain their shape (form stable peaks).
If the proteins are not whipped well enough, large air bubbles form in them, which burst when kneading the dough, and the finished products are not sufficiently airy. Excessively whipped whites contain small air bubbles with thin walls. During the baking process, such bubbles also burst and the dough falls off.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !