French meringue

10 servings
3 hours

How to make meringue? I prefer to age proteins, since the meringue from such proteins is smoother and denser. To age proteins, break the egg (I took the egg of category c1), separate the proteins from the yolks, do it carefully so that the yolk does not get into the proteins, this is important, otherwise the meringue will not rise. Place the squirrels in a container, cover it and send it to the refrigerator for a couple of days.

The bowl in which the squirrels and whisks of the mixer will beat should be perfectly clean and low-fat. Choose a deep bowl so that you do not create a splash when whipping. Pour the proteins into a bowl, add a pinch of citric acid.

Start beating at slow speeds, gradually add powdered sugar with rain, by the way, you can replace it with ordinary sugar, but I prefer still powdered sugar - it dissolves faster. Two parts of powdered sugar are taken for one part of the protein. Whisk for 5 minutes, then speed up and whisk for a further 10 minutes.

The ready-made meringue should be smooth and shiny.

If you lower the whisks of the mixer into the meringue, and then raise the beak.

Merengue can be painted in any color to your taste. I usually use dry dyes. Place the meringue in a pastry bag.

Deposit the meringues on a baking sheet lined with baking paper, I used open star, closed star and number 32 attachment. I dried the meringues at 90 degrees for an hour and a half, the top/bottom heating mode without convection. You may need a little more or less time to navigate your oven. Ready-made merengues should easily move away from parchment and not stick to your hands. Do not rush to get them out of the oven, but let them cool down there.