This is an incredibly light and tender dessert. It is not difficult to prepare, but it is also very easy to spoil it.
Take cold egg whites, clean, chilled dry and fat-free dishes, a whisk, powdered sugar, lemon juice. The ratio of sugar to protein is 50 grams of sugar per 1 protein.
Whisk the whites until they are firm, adding a little lemon juice (or lime juice). Gradually add powder during the whipping process, achieving splendor and airiness.
Use a syringe or a pastry bag to squeeze small meringues or beeshki onto a baking sheet, heat the oven to 100 degrees and set to bake for an hour and a half.
Put small meringues on a baking sheet with a pastry bag or syringe, put in the oven, preheated to 90-100 degrees (no more!) For 1,5 hours.
Why is everything so simple, but most people do not succeed in this dish? The rules and warnings will help you with this:
- The yolk, even the smallest drop of it, will prevent you from whipping the whites until fluffy. The same is water – the dishes for whipping must be perfectly dry.
- Do not stop the mixer until a strong foam has formed.
- Lemon juice drips into the proteins right away – this will give a thicker and stronger base.
- Add powdered sugar at the end, do not rush. Granulated sugar can also keep proteins from getting fluffy.
- Cover the baking sheet with parchment paper – then it will be easier to remove the finished meringues.
- After baking, the meringues should be kept in the cooling oven for another half hour so that they are completely dry.