Flat meringues for cake filling

For the cake layer is the very thing! Baking with meringues is always easy, although time-consuming, but still not too burdensome - after all, drying meringues does not require your presence. In addition, it is better to make such a treat for children yourself than to buy sweets saturated with preservatives.

naniki

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 0 % 0 g

Carbohydrates 93 % 57 g

233 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 h 20 min

Step 1:
To make meringue, take the protein of a fresh egg from the refrigerator and sugar.
Step 2:
Granulated sugar is often replaced with powdered sugar. So I ground the sugar in a coffee grinder and got powdered sugar. You can take ready-made powdered sugar.
Step 3:
Pour the specified amount of powdered sugar into the whipping bowl (the usual proportion for 1 protein is 50 g of sugar), the result also depends on the size of the egg.
Step 4:
Add the white separated from the yolk to the powder.
Step 5:
Mix well with a spoon, you can add a little lemon juice.
Step 6:
Take a mixer and start whipping meringue.
Step 7:
You need to beat up to steady peaks, or to the extent that you want to see your meringues. We need them to be equally flat - so that they look beautiful inside the cake. Therefore, we do not bring them to very solid peaks.
Step 8:
Spread the meringue on baking paper and put it in the oven for 2 hours at a temperature of 90 degrees. Meringue meringue is rather not baked, but dried. If the oven does not allow you to set such a temperature, then dry with the door ajar and turn the baking sheet with the reverse side after an hour.