Unrealistic air meringue

Unrealistic air meringue

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  1. Eggs 6 pcs
  2. Powdered Sugar 440 g
  3. Vinegar 9% 1 tsp
  4. Corn starch 1 tbsp
  • Main ingredients
  • Serving: 20 servings


1. Separate the whites from the yolks. Weigh them on the scales and measure twice the powdered sugar. We mix the two ingredients and put in a water bath. The temperature of the protein mass should not exceed 55 degrees.

2. Beat the mass with a mixer in a water bath until a foam forms, which we then stabilize by adding vinegar and starch to it. Continue to beat until a steady peak.

3. From the resulting foam using two tablespoons we form cakes, laying them on a baking sheet with parchment. Keep in mind that in this case the parchment must be of very good quality. We bake for 3 hours at a temperature of 100 degrees (there will be a stretching consistency inside) or 6 hours at 90 degrees (meringues will be completely crispy). Cakes are simply unrealistic.