Mini Meal-mini Me's (creative Dessert Master Dominique Ansel Recipe)
1.
The conventional oven is preheated to 95 degrees Celsius (200 degrees Fahrenheit), and the convection oven (convection) is preheated to 80 degrees Celsius (175 degrees Fahrenheit).
2.
Pour about 7.5 cm (3 inches) of water in a medium-sized pot and heat it until it is about to boil. Pour powdered sugar and egg whites in a medium heat-resistant bowl and stir well. Place the bowl on top of the pot. (The bowl is stuck in the mouth of the pot, and the bottom of the bowl is far away from the water).
3.
While the egg whites are heating up, keep beating the egg whites. When the egg whites reach 45 degrees Celsius (113 degrees Fahrenheit) (it will feel hot if you touch them), remove the bowl from the pan.
4.
Use a bench mixer or hand mixer to beat the egg whites at high speed. During the whipping, the volume of the egg whites will become three times larger, thicker and cooler. At the end of whipping, the meringue will become fluffy and medium-sized foam. This is about 5 minutes, depending on the mixer.
5.
Using a rubber spatula, gently fold the seasoning of your choice into the meringue. You can also divide the meringue into several portions, and then add different flavors.
6.
Insert the piping nozzle into the cut piping bag, and use a spatula to put 2 tablespoons of meringue into the bag.
7.
Lay a piece of parchment paper on the baking tray, now squeeze a little meringue under the four corners of the paper, press the parchment paper to flatten the paper. This will prevent the parchment paper from sticking to the plate.
8.
Hold the piping bag at a height of 1.2 cm from the plate, 90 degrees perpendicular to the plate. Squeeze the bag evenly and steadily until a meringue about 1.8 cm in diameter is squeezed out. Lift the bag vertically up to make a point. (The shape is like Hershey's chocolate)
9.
Squeeze a meringue every 1.25 cm and refill the bag if necessary. Depending on the size of the marlin, more than one bakeware may be used.
10.
Put the meringue in the oven and bake for 20 minutes. Take out the baking tray, turn 180 degrees, and bake for another 20 minutes. Rotate 180 degrees every 20 minutes until the meringue is completely dry. Approximately 1 hour and 20 minutes. It should be crispy inside and out at this time.
11.
Transfer the meringue marlin and baking paper to the wire rack to cool.
Tips:
1. If you heat slowly while mixing egg whites and sugar, it is called "Swiss meringue"
2. Don't worry about whipping the egg white too much, as it will not affect the effect of the final product. So I'd rather beat up for a while than beat up enough.
3. When making, make sure the tools are clean. If there is a drop of oil, fat, or egg yolk in the egg white, the meringue will not be whipped successfully.
4. When adding seasoning, if you stir too much, the meringue will become thinner, and will become flat and hard during baking. So be sure to move as light as possible.
5. When choosing seasonings, choose very concentrated seasonings. Spices and seasoning powder, alcohol-based essences (such as peppermint extract), and citrus peels are all good choices. You can also add a drop of natural food coloring to make colorful mini-granules.
6. In a closed container, it can be stored at room temperature for 1 week in a non-humid place.
7. It can be used on Christmas morning cereal or hot chocolate (the recipe will be translated in the near future).
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