Merengue in the oven

3 servings
2 hours 15 min

How do you make meringues in the oven? Prepare the products. Remove the eggs first from the refrigerator, warm whites will be better picked up. Although some culinary experts say that temperature does not matter. Do not replace powdered sugar with ordinary sugar, its crystals will not have time to dissolve when whipped and will crisp on the teeth. I will paint part of the meringue using gel food dyes for this.

First of all, sift through the icing sugar. Why do it? If the powder was stored at high humidity, then lumps could form in it, which would poorly interfere with the protein mass. Prepare the bowl to beat. It must be degreased, otherwise the proteins will not beat well. Drip some lemon juice into a bowl and wipe it with a napkin. Degrease the mixer whisks in the same way.

Wash the eggs well and gently separate the whites from the yolks, pouring the proteins into a prepared bowl. Start whipping them, at minimum speed first. When the mass is heavily soaked, pour a pinch of salt into it - it will provide stability to whipped proteins. Continue to beat the whites, gradually increasing the speed, pouring sugar powder into them. Mix them well after each spoon, otherwise the powder will settle to the bottom and spoil the meringue.

When all the powder is added, continue whipping for a further 5-8 minutes. Put the mixer on high speed. The squirrels must beat to very steep peaks - the corolla blades will leave obvious marks on the surface, and when the mixer stops, the mass will not fall. When that happens, add the lemon juice and whisk the meringue again a little. Lemon juice will improve taste and also give greater stability.

I divided the whipped mass into three parts - I left one white, and painted the other two pink and lilac. To do this, she added a drop of dye and gently mixed the mass with a silicone shoulder blade.

Merengues can be deposited using a pastry bag, or you can simply spoon on a baking sheet. I put the protein mass in bags.

Cover a suitably sized baking tray with baking paper. Choose quality, best siliconised paper so the meringue doesn't stick to it. Deposit any shape of meringue on it. From my experience, I will advise that the blanks are of the same size, then they will dry at the same time. It is better to make another batch so that all the bezeshki are the same.

Preheat the oven to 90 ° C, if it is electric, then choose the top-bottom mode, without convection. Set the meringues to dry for at least 1. 5 hours. The timing will depend on the features of your oven and the size of the bums. It took mine a little over 2 hours. Ready-made meringues become light, crisp, not sticky. Leave them to cool completely in the oven turned off - then the meringues will be even drier.

Carefully remove the cooled meringues from the paper - if you did everything right, they will move away from it without difficulty. Merengues can be served as a dessert, or can be used in the preparation of other dishes or to decorate cakes.