Sometimes you want to escape from everyday hustle and please something of their relatives and loved ones. But how unpretentious they can be pampered? Of course, the easiest way to buy a tasty in-store. But the unseen and much more pleasant to cook dainty hands. A simple and really delicious baking option - homemade meringue.
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There are many clever meringue recipes. We will look at the basic version, which is also prepared by our grandmothers. The homemade meringue need to understand the main thing - it is a very capricious course. Therefore, to create this delicate dessert necessary patience, a little skill and some secrets, as described below. For the preparation of need:
Egg whites - 3;
Sugar or powder - 180 g;
A bowl (not aluminum);
Corolla;
Lemon acid.
2
Take 3 egg and separate the white from the yolk. Do this alternately with each egg in a bowl, which differs from common bowls vzbivki. Then properly broken egg will spoil the entire protein mass. Furthermore, it can always fall tainted ingredient. Important :
eggs should be fresh for a good protein separation;
if the egg is not very fresh - use sugar instead of sugar;
use chilled eggs, but not cold.
3
Beat proteins via corolla or mixer at low speed. At the same time start adding the sugar, slowly, very thin stream. Haste in this case, all the spoil. Sugar with protein mass must be taken in the ratio of 1: 2. That this proportion will make a gentle foam - neopadayuschey and your meringue - perfect. Also add a pinch of citric acid. It will help to make a snow-white meringue and facilitate quality zakolachivaniya. Beat all together for about one minute at a moderate speed, then switch to a maximum. Willingness to determine consistency with a spoon, and its color. Scoop a lot of spoon - it should not crumble, retain shape and have a satin shade. Advice: Some hostesses add lemon juice, then the dessert will have a sour, lemon taste. Important:
use for whipping only perfectly clean, degreased container;
squirrels without sugar do not beat too long, so as not to lose the foam soft texture.
4
Take a baking sheet, check it with parchment paper. Without a special bakery paper, racks can tightly stick to the iron sheet. Straighten the cooked mass and lay out with small balls, you can say weighty clouds. Tip: To create an ideal form, you can use a confectionery bag. And curly nozzles will make it any original form. The distance between baking is better to leave around 5 centimeters. Although if the "dough" was whipped perfectly, oxygen was already saturated with a protein mass and baking will not rise in the oven. Bake a meringue at a temperature of 100 degrees, a strongly warm-up oven will make brown inside your masterpiece, indifferent inside the product. Turn off the oven and leave in it baking until full cooling. If you do a meringue in the evening, then your relatives will get an amazing dessert.
To make it possible to be beautiful, gentle, and, of course, surprisingly tasty, it is necessary to steadily follow the rules described above, and, most importantly, in line with all his love and the desire to surprise their loved ones.
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