Airy meringue for a holiday

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products and equipment for making meringue.

2. Step 2:

   

   We separate the protein from the yolk and for this we take two eggs of the highest category, necessarily at room temperature.

3. Step 3:

   

   Sugar needs to be taken twice as much and we measure 148 grams.

4. Step 4:

   

   Correctly measure the amount of water we need, which from the fourth part of the sugar will be 40 milliliters.

5. Step 5:

   

   Pour the water, preferably hot, into a saucepan, add sugar, put it on a stove heated at slightly higher than average temperature and stir until boiling.

6. Step 6:

   

   Put the protein in a large bowl and beat it with a mixer at low speed, add a pinch of citric acid to stabilize the protein and get a beautiful white color.

7. Step 7:

   

   Measure the temperature of the syrup, turn off the stove at 117 degrees.

9. Step 8:

   

   Remove the saucepan from the stove and very carefully add the syrup to the protein, while continuing to beat with a mixer.

10. Step 9:

    

    Beat the meringue until it cools in half, up to 40 degrees, without increasing the speed of the mixer to get a relief and dense meringue.

11. Step 10:

    

    For a denser and more form-holding meringue, add a teaspoon of powdered sugar with a slide and whisk for another two minutes until the powder is completely dissolved.

12. Step 11:

    

    Turn on and preheat the oven to 100 degrees, after which we insert the nozzle into the pastry bag and fill the bag with the resulting cream, leaving a little for coloring, squeeze out the daisies on a baking sheet, which was previously covered with confectionery paper.

13. Step 12:

    

    Having selected the coloring protein we need by color, add a drop to the remaining meringue and mix well, then fill the pastry bag again and apply beautiful blue chamomiles on top of the white one. We put the baking sheet in the oven and immediately lower the temperature to 75 degrees.

14. Step 13:

    

    Put the baking sheet in the oven and lowering the temperature to 65-70 degrees in a convection oven, bake the meringue for two hours. If you have an ordinary oven, leave the temperature at 90-100 degrees. You should not take the meringue out of the oven immediately, without opening it, you need to let it cool down in it.

15. Step 14:

    

    Our festive meringue for dessert is ready for tea! Have a nice tea party for everyone!