French meringue

Step-by-step cooking

1. Step 1:

   

   How to make meringue? I prefer to age proteins, since meringue from such proteins turns out to be smoother and denser. To age the proteins, break the eggs (I took the category c1 eggs), separate the proteins from the yolks, do it carefully so that the yolk does not get into the proteins, this is important, otherwise the meringue will not climb. Place the proteins in a container, cover it with a lid and send it to the refrigerator for a couple of days.

2. Step 2:

   

   The bowl in which the whites and whisk of the mixer will be whipped should be perfectly clean and low-fat. Choose a deep bowl so as not to create splashes when whipping. Pour the proteins into a bowl, add a pinch of citric acid.

3. Step 3:

   

   Start whipping at slow speeds, add powdered sugar little by little, by the way, it can be replaced with regular sugar, but I prefer powdered sugar anyway - it dissolves faster. Two parts of powdered sugar are taken for one part of the protein. Beat for 5 minutes, then increase the speed and beat for another 10 minutes.

4. Step 4:

   

   The finished meringue should be smooth and shiny.

6. Step 5:

   

   If you lower the beaters of the mixer into the meringue, and then raise it, a "beak" is formed.

7. Step 6:

   

   Meringue can be painted in any colors to your taste. I usually use dry dyes. Place the meringue in a pastry bag.

8. Step 7:

   

   Put the meringues on a baking sheet covered with baking paper, I used the nozzles open star, closed star and nozzle number 32. I dried meringues at 90 degrees for an hour and a half, heating mode top / bottom without convection. You may need a little more or less time to navigate by your oven. Ready-made meringues should easily move away from the parchment and not stick to your hands. Do not rush to get them out of the oven, but let them cool down there.