Air meringue for the holiday

12 servings
2 hours

We prepare the necessary products and equipment for making meringue.

We separate the protein from the yolk and for this we take two eggs of the highest category, necessarily at room temperature.

Sugar needs to be taken twice as much and we measure 148 grams.

Correctly measure the amount of water we need, which from the fourth part of the sugar will be 40 milliliters.

We pour water, preferably hot, into a saucepan, add sugar, put on a stove heated at a little more than average temperature and stir until boiling.

Transfer the protein into a large bowl and beat with a mixer at low rpm, add a pinch of citric acid to stabilize the protein and get a beautiful white color.

We measure the temperature of the syrup, turn off the stove at 117 degrees.

Remove the saucepan from the stove and very carefully add the syrup to the protein, while continuing to beat with a mixer.

Beat the merengue until cooled down to half, up to 40 degrees, without increasing the RPM of the mixer to make a relief and dense meringue.

For a denser and more shaped meringue, add a heaped teaspoon of icing sugar and beat for another two minutes until the powder dissolves completely.

Turn on and heat the oven to 100 degrees, after which we insert a nozzle into the pastry bag and fill the bag with the resulting cream, leaving a little for coloring, squeeze out daisies onto a baking sheet, which was previously lined with pastry paper.

Choosing the coloring protein dye we need in color, add a drop to the remaining meringue and mix well, then fill the pastry bag again and apply beautiful blue chamomile on top of the white one. We put the baking tray in the oven and immediately lower the temperature to 75 degrees.

Put a baking tray in the oven and lower the temperature to 65-70 degrees in the convection oven, bake meringue for two hours. If your oven is ordinary, leave the temperature 90-100 degrees. You should not get the meringue immediately from the oven, without opening it, you need to let it cool down in it.

Our festive meringue for dessert is ready for tea! Nice to all tea parties!