Italian merengue

6 servings
2 hours

How to make Italian meringue? Prepare everything you need for this! Separate the proteins very carefully from the yolks, trying not to get a drop of yolk. If the yolk gets into the proteins, then they will not rise to the desired consistency. It is advisable to take proteins at room temperature - these beat faster.

In a small ladle, combine the sugar with the water and place on a heat. bring to a boil. For the correct consistency of the syrup, a culinary thermometer is necessary. Keep it in the syrup without touching the bottom until the right temperature is reached. I do not advise you to navigate the cooking of syrup on a caramel ball. While you cool it and taste it, the syrup is cooked and its temperature changes.

Cook the syrup to 121 degrees. During this time, the water will evaporate and sugar will remain. Let the boiling mass stop in the boil so that all the bubbles settle. Large bubbles can ruin the structure of the finished meringue. When the shiro reaches 109 degrees, start whipping the squirrels. First at a low speed. Gradually turn on the mixer to the maximum. Squirrels should beat into a good, lush foam.

Do not stop whipping, pour a thin stream of sugar syrup. Try to pour it around the edge of the bowl without getting on the whisk. Continue whisking for a few more minutes until smooth, shiny and stable. You will notice that the mass began to gather around the corolla. If you raise the whisk with the cream, then the meringue will not bend and stretch down. She's very stable.

Ready-made merengue can be painted in any color, using a food dye. At this stage, merengue can be used to decorate cakes and cakes. This is a full-fledged protein cream. Jewelry made from such a cream holds the shape well. Or you can make meringue meringue by drying it in the oven.

Using a pastry bag with various attachments, settle on a baking sheet lined with parchment, various shapes and put the baking sheet in the oven, warmed to 90 degrees for 1. 5-2 hours. Merengues should not be baked. They have to dry. At high temperatures, they will burn. Determine the exact time and temperature of baking by your oven.

Such leeches are very tasty as an independent dessert and can be stored in glass closed containers for up to 3 months. But they can also be used to decorate confectionery - cakes or cakes. But at the same time they cannot be laid out on a wet cream - they will melt. A cake poured with chocolate or on butter cream is suitable for decorating with such meringues. Nice treat!