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Colored meringues

Colored meringues


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Whisk the egg whites with a pinch of salt. When the foam becomes dense, add the sugar and vanilla sugar and mix until you get a shiny foam. Add the lemon juice and mix well. At the end we incorporate the colored notes, mixing lightly with a spatula, with movements from bottom to top.

Sprinkle meringue in a tray lined with baking paper, then put in the oven over low heat, with the oven door open. The meringues should be dried, not baked. It takes, I think, somewhere around 2 hours.

Allow to cool, then peel off the baking paper.


Marshmallows

Meringue & # 8211 the cheapest and simplest homemade dessert! You can turn the remaining egg whites from other dishes into a delicious dessert!

Preparation time:

Servings:

Ingredient:

Preparation instructions

The egg whites (at room temperature and without a gram of yolk) are mixed with salt until they become a dense foam.

Add in the rain a spoonful of sugar, vanilla sugar and mix until completely dissolved.

Gradually add the sugar and mix until you get a thick, shiny foam and by moving the bowl not to fall.

The formed composition is placed in a pos with a star tip.

In a tray lined with baking paper we pour meringue hazelnuts & # 8211 see photo.

Place the tray on the middle stage of the oven and bake for about 1 hour on low heat (110 C).

The oven door will be permanently ajar with a wooden spoon.

After baking, leave marshmallows to cool in the oven with the door fully open.


Meringues in two colors

Today we will do Meringues in two colors. They are very easy to make with just four ingredients, they are perfect for decorating cakes or they can be eaten so simple.

Ingredient:
250 grams of powdered sugar
4 egg whites
1 teaspoon of vinegar
a pinch of salt

In a bowl put the egg whites and salt and beat them with a mixer. When they are well foamed, add the vinegar and mix for another five minutes. Then add the powdered sugar gradually, mixing well after each addition.

When we have finished incorporating all the sugar, we continue to mix for another 10 minutes.

I really wanted to make them in two colors so I took a few tablespoons of the composition and colored it pink, but if you want you can leave them white.

In a posh I put some of the pink composition, then I filled the posh with the remaining white composition.

On a tray covered with baking paper we begin to form the meringues. If you want you can put them with a spoon.

Bake the meringues at 110 degrees Celsius for a fixed hour and a half.

When they are ready, they come off the baking paper easily, and if you tap them on the bottom, they sound empty.

Look at how crunchy they are when we break one. They are absolutely wonderful!


Pink meringues

I think meringues are the easiest dessert to make at home, but also the sweetest. I made a large tray of meringues because I had egg whites left over from a pastry cream. It's a good idea to use egg whites that you don't know what to do with. It's better than throwing them away or putting them in the freezer. You will forget them there as I always do

To the beaten meringue I added beet powder for a pale pink and slightly marble color. I didn't want to make pink meringues. I couldn't eat a lot, but they reached other people so that only I wouldn't enjoy them.

It takes a few hours in an afternoon to make meringues and a little patience, but it's worth it. If you bake them at a low temperature for a long time, they keep their white color and do not brown, they become crispy on the outside because they dry out and are soft and fluffy on the inside. Like a meringue.

ingredients

for 1 meringue tray, depending on which shape / size you choose

3 egg whites
150 gr. white sugar
a pinch of citric acid or a little lemon juice
beet powder or other colorant & # 8211 optional

Preparation time: approx. 20 min

Baking time: 2 hours and 15 min

Necessary tools

mixer, bowl, silicone spatula, pos, open star-shaped dui

Note: as a rule, for each egg white add 50 gr. of sugar. This way you can easily calculate any quantities you want to make.

Pour the egg whites into a medium bowl and beat in the mixer until fluffy and there is no liquid at all on the bottom of the bowl. Gradually add the sugar and mix until you remove the pallets from the bowl and the tip of the meringue is hard and firm. Add a little citric acid or lemon juice and mix a little more until the citric acid dissolves or the lemon juice mixes well in the meringue. Helps shape and stability. We don't put much. The test of a perfect meringue is the bowl overturned above the head. If you don't cover yourself with meringue then it's ready.

At the end, add the chosen dye and lightly incorporate it with a spatula so as not to remove too much air from the meringue.

Wallpaper an oven tray with baking paper that we stick in the corners with a little meringue.

Put the meringue in a star-tipped posh and form the meringues. You can choose what you want for the shape of the meringues. If you do not have a dui, then it is enough to make a bigger hole in the top of the pocket and make round meringues.

Bake at 90-100 degrees for 2 hours and 15 minutes. The time is approximate and depends on the size of the meringues. Mine were ready in 2 hours and 15 minutes. If they are smaller, the meringues can be baked in just an hour and a half. You need to check. In addition, it helps to open the oven door every 30 minutes to remove moisture from the oven. The meringues dry better.

To cool them, leave them in the oven with the door slightly open for at least half an hour. Serve simple or with cream, decorated with chocolate and chopped hazelnuts, etc.


193. Monastic chickens

Ingredient: a chicken, an onion, a clove of garlic, a bunch of dill, 250 ml sour cream, 500 g mushrooms, an egg, salt, pepper, olive oil.

Method of preparation: portion the chicken. Fry the breast and thighs and boil the other pieces of meat over a good heat. Fry the onion in olive oil, add the sliced ​​mushrooms, then the pieces of boiled meat and fried meat and cook for 10-15 minutes.
Make a beaten egg sauce, over which you put the cream, chopped dill, salt and pepper to taste. Pour the sauce over the chicken and mushroom mixture and bring to a boil. At the end, put the garlic passed through the press. Recipe sent by Romica Cojocaru, Bacău


1. Strain the water (aquafaba) from 2 cans of boiled chickpeas. The drained water must have a consistency slightly similar to egg whites, slippery and denser than water.
2. Beat the chickpea water with the mixer, together with the spoon of vinegar, for 10-15 minutes at high speed, with short breaks to let the mixer cool down.
3. Once the chickpea water reaches the same consistency as the beaten egg whites, add the powdered sugar and vanilla essence, then continue to beat the composition until the ingredients are incorporated.
4. Pour the composition into a pos and form the fasting meringues, or pour them directly into the tray, with a spoon, putting 2-3 tablespoons for each meringue.
5. Bake the meringues in the oven for 90 minutes at 80 degrees. Serve the fasting meringues after they have cooled.

✽ If the aquafaba is not thick enough, boil it for 10-15 minutes, or until it reduces its volume by half. In this case, halve the amount of sugar added.


The secrets of a perfect meringue

But to get some perfect meringues you need a little skill and a few secrets. then you can powder them with cinnamon or ness, you can give them your favorite flavor and color.

Tips for preparing meringues:

- choose a bowl as big as possible to beat the egg whites, even if you have few (out of 4 egg whites, 12 medium meringues come out). The mixture must be fluffy and aerated, the egg whites will increase their volume considerably.

- the container must be perfectly clean and dry, any stain of grease, sugar or water will destroy your work

- eggs are kept for a few hours at room temperature, before preparing the meringue

- use only very fresh and good quality eggs, without cracks

- beat the egg whites long enough, even if you get bored. In case of counting, the meringues will be "left".

- perfect recipe: egg whites, caster sugar, a pinch of salt and a pinch of vanilla (for 4 eggs - 225 g sugar). Beat the egg whites very well, until the foam hardens, then add salt, vanilla and a little sugar, until perfectly incorporated. In the end, the foam should be hard and shiny. The foam is poured into the desired shapes on a cake paper with which you lined the oven tray. You can prepare meringues with pos, or a meringue cake, maybe a pavlova.

In general, the meringues are baked on low heat, 110-130 degrees for a long time. If you use a gas oven that "burns" the cakes, I recommend it.

to open the oven door after the first 25 minutes of baking.

- for crispy meringues, keep the tray in the oven on low heat for 2 hours and then turn off the heat and leave the meringues in the oven for several hours to cool

- for sticky meringues, put the tray on medium heat for 45 minutes and then the meringues are kept in a cool place

- if you baked the meringues over a high heat and have a darker color, powder them with powdered sugar or a little ness, they will look great - this after you have tasted and found that they are only slightly colored and have no taste ars.


Colored meringues

We prepare a deep vessel made of glass or metal, not plastic. Whisk the egg whites. Gradually add the powdered sugar. vanilla sugar and salt. Then add the lemon juice and starch. Beat well until you get a thick foam. I also added food coloring to add color.

We lined a tray with baking paper. We put a teaspoon of foam at a distance of 5 centimeters from each other, we can use the spirit for models.

Put the tray in the oven for 20-25 minutes until the meringues lightly brown.

We keep the rest of the foam cold. We repeat the same operation with the others. Carefully remove the meringues from the paper after they have cooled.

They keep very well if they are kept in hermetically sealed plastic boxes, they will not soften.


Pink meringues

I think meringues are the easiest dessert to make at home, but also the sweetest. I made a large tray of meringues because I had egg whites left over from a pastry cream. It's a good idea to use egg whites that you don't know what to do with. It's better than throwing them away or putting them in the freezer. You will forget them there as I always do

To the beaten meringue I added beet powder for a pale pink and slightly marble color. I didn't want to make pink meringues. I couldn't eat a lot, but they reached other people so that only I wouldn't enjoy them.

It takes a few hours in an afternoon to make meringues and a little patience, but it's worth it. If you bake them at a low temperature for a long time, they keep their white color and do not brown, they become crispy on the outside because they dry out and are soft and fluffy on the inside. Like a meringue.

ingredients

for 1 meringue tray, depending on which shape / size you choose

3 egg whites
150 gr. white sugar
a pinch of citric acid or a little lemon juice
beet powder or other colorant & # 8211 optional

Preparation time: approx. 20 min

Baking time: 2 hours and 15 min

Necessary tools

mixer, bowl, silicone spatula, pos, open star-shaped dui

Note: as a rule, for each egg white add 50 gr. of sugar. This way you can easily calculate any quantities you want to make.

Pour the egg whites into a medium bowl and beat in the mixer until fluffy and there is no liquid at all on the bottom of the bowl. Gradually add the sugar and mix until you remove the pallets from the bowl and the tip of the meringue is hard and firm. Add a little citric acid or lemon juice and mix a little more until the citric acid dissolves or the lemon juice mixes well in the meringue. Helps shape and stability. We don't put much. The test of a perfect meringue is the bowl overturned above the head. If you don't cover yourself with meringue then it's ready.

At the end, add the chosen dye and lightly incorporate it with a spatula so as not to remove too much air from the meringue.

Wallpaper an oven tray with baking paper that we stick in the corners with a little meringue.

Put the meringue in a star-tipped posh and form the meringues. You can choose what you want for the shape of the meringues. If you do not have a dui, then it is enough to make a bigger hole in the top of the pocket and make round meringues.

Bake at 90-100 degrees for 2 hours and 15 minutes. The time is approximate and depends on the size of the meringues. Mine were ready in 2 hours and 15 minutes. If they are smaller, the meringues can be baked in just an hour and a half. You need to check. In addition, it helps to open the oven door every 30 minutes to remove moisture from the oven. The meringues dry better.

To cool them, leave them in the oven with the door slightly open for at least half an hour. Serve simple or with cream, decorated with chocolate and chopped hazelnuts, etc.