Protein-whipped dough.

1 serving


It is produced by intensive beating of egg whites with sugar until the mass is completely saturated with air. Whipping should be carried out in the complete absence of fat, since it prevents the formation of foam. The egg whites were cooled to 2 ° C and well beaten until the initial volume increased by nearly 7 times. The well-beaten mass has the structure of a persistent non-expandable foam. Sugar sand with vanilla powder is introduced into whipped proteins in small portions, continuing whipping, and then 1- 2 minutes are beaten. If beaten longer, then the mass can decrease in volume and settle. It should be lush and dry in appearance. When sugar is introduced, the whipped mass settles somewhat, but in general the volume increases 5-6 times in relation to the original one. The dough is not to be stored.