Teach You to Make A Successful Meringue

Name: Teach You to Make A Successful Meringue
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 30g protein; 30g Caster sugar; 3g corn starch; 4g milk powder; 2 drops Lemon juice; 0.1g salt

by jijiqucho (From Sina Weibo.)

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Maybe I don’t have a unique passion for sweets, so there are not many sweets in the recipe, but meringue is a preference. Not only is it good-looking, but also it melts in the mouth and has a light taste. When the "bang" sounds, it is already It slowly melts on the tip of the tongue, and the sweetness gradually diffuses, and it is no longer a kind of endorsement of dessert, but a kind of happy display of mood.
I've only made meringue twice, and another time was several years ago. Looking back at that time, I made it when I first played baking. It was really horrible. Before doing this, I read a lot of people's posts, especially some of their posts below, and some of them failed. Don't ignore these contents. Often these contents are all knowledge, so you can save a lot of wrongdoing. Many people say that meringue is too sweet, and they randomly reduce the amount of sugar in it. In the end, it is often defoamed or the edges and corners are not obvious. So don't just reduce the amount in the recipe. Every recipe is based on previous experience. The end of the formula, and the milk powder in Fangzhong is baby milk powder. Do not use adult milk powder or bakery milk powder. Because these milk powders are added with antifoaming agents, the protein is easy to defoam, and the final is the color of meringue. You must understand the temperature of your own oven. The temperature of the oven is very important. Some ovens baked a plate of finished products that are unevenly colored, so the oven with a high temperature must be topped with tin foil.

Ingredients

Teach You to Make A Successful Meringue

1. Weigh all the ingredients in advance, put baking paper on the baking tray in advance, prepare a piping bag and a small flower mouth, add salt and lemon juice to the egg whites, and the salt can be added or not. The original recipe has no salt. The addition of salt is for better protein stability. Of course I don’t like adding salt, so you can add it or not.

Teach You to Make A Successful Meringue recipe

2. Add sugar in three times to beat the egg whites. When there are lines, add a drop of pigment to continue whisking.

3. Turn on the high speed to beat the egg whites, do not stop the whole process, beat until the egg whites have a small sharp corner, pull out the hook and stand upright, you can stop, you will find that the egg whites are thicker at this time

4. Mix the milk powder and cornstarch together, sift and add to the egg whites, mix quickly, usually mix 5 to 7 times. If you can't see the powder, you can stop it immediately. Because the amount of powder in the middle is small, it is easy to mix. Don't itch your hands until you feel comfortable, or you will wait to see a bunch of dead bumps. The mixed frost is formed into a body shape, not a paste.

5. Place the piping bag in the cup and pour the meringue into the piping bag.

6. Preheat the oven to 100 degrees.

7. When squeezing the flower mouth, remember to keep your hand vertical. After squeezing out the shape, lift it up quickly, and there will be a beautiful small bend on the head.

8. Put it in the middle of the oven and bake on the upper and lower fire for 50 to 55 minutes.

9. Don't rush to take it out of the oven, wait until it cools down and harden.

Tips:
1. Beating the egg white is the key, and the egg white must be in place.
2. The egg white basin must be oil-free and water-free. If the egg is just taken out of the refrigerator, please warm it up first.
3. To squeeze the meringue, the hands should be vertical, so that the meringue can be squeezed beautifully.
4. Mixing powder must be clean and neat, and you can stop immediately when you see the powder is gone.
5. The meringue must be sealed immediately after cooling, otherwise it will be sticky and soft.