Colorful Meringue
1.
Large group photo of materials: egg whites, fine sugar for beating the egg whites, small pot for boiling sugar water, cold water, fine sugar for boiling sugar, food coloring, cups, piping bags, and a thermometer.
2.
First put 45 grams of cold water and 115 grams of granulated sugar into a small milk pot and heat it with minimal firepower. The thermometer can be kept in the sugar water to measure the temperature.
3.
Whisk the egg whites while boiling the sugar water; add 20 grams of fine sugar to the egg whites in 2 times, and beat at a medium speed until the egg whites have small corners or small right angles.
4.
The sugar water can be used after boiling to 112 degrees. The temperature should not be too low. It can be between 112-120 degrees. A low temperature means that the sugar is not in place; there is no thermometer to calculate the time, use the minimum firepower to heat it, and wait for the sugar water to rise. When the bubble becomes viscous and rises slowly, the temperature is close to 120 degrees, and it can be used at this time.
5.
Pour a small amount of sugar water into the egg white batter several times. To take a photo, I stopped the whisk in my hand; the action should be continuous at this time, that is, slowly pour the sugar water in one hand, and keep the electric whisk in the other hand. Whisk the egg whites; be careful not to pour the sugar water on the wall of the basin and the egg beater, but pour it on the egg white paste until all the sugar water is poured out; the egg beater can be taken out of the warm water basin, and a thick cloth is placed underneath to prevent the bowl from spinning .
6.
Continue to beat the protein paste at a medium speed, the protein paste becomes whiter and whiter, and has a ceramic texture.
7.
When you feel resistance from the electric egg beater, stop the beater, the egg white paste forms a small bend or a small bend on the beater head, and the bend is over.
8.
Take a little pigment, mix it with part of the protein paste, and put it into a piping bag.
9.
In addition, take a little pigment and mix it with part of the protein paste; the color can be adjusted as you like, but a lighter color is better for more freshness.
10.
The oven is preheated to 100 degrees at this time; put the flower mouth in the piping bag in advance, I used the small 14-tooth flower mouth of Wharton, and squeeze out the egg whites vertically in the baking pan covered with silicone cloth or oil cloth and oil paper. The size of the sugar prototype can be adjusted as you like, but the size should be the same as possible in a plate.
11.
This is the second set.
12.
This is the third set.
13.
Put it in a preheated oven, at 90-100 degrees; my oven is an open oven, with two levels up and down, you can adjust the baking tray halfway to make the two trays evenly heated up and down; the other tray is in the other oven Finished in.
14.
The volume of meringue is not much swelled than the green body. It is almost completely dry inside and out after baking for about 60-90 minutes; the specific time is adjusted by the size of the meringue; if you want to test whether it is completely dry, you can open it with a bad look ; Keep it cool after being out of the oven, put it in a bottle or jar and keep it tightly sealed to prevent it from becoming soft and sticky when damp.
15.
Colorful meringue, beautiful and delicious!
Tips:
1. This is the amount of 1.5 egg whites, you can reduce the amount according to your own situation, and all the materials can be reduced proportionally;
2. Although the boiled sugar method has one more process than the direct method, the meringue is delicate and stable;
3. The edible chemical synthetic pigments are more stable and brighter than natural plant pigments, but the dosage should not be heavy, so as to lose the fresh color;
4. The baked meringue can be eaten directly, and can also be used as decoration for cakes and desserts. It can be stored in a sealed container for 10 days and a half months at room temperature.
