How to learn to cook delicious meringue on a stick 🍭

Kitchen appliances and utensils: deep bowl, mixer, parchment paper, cling film, pastry bag with nozzles, baking sheet, oven.

Ingredients

Step cooking

1. Pour 100 g of protein into a deep convenient bowl and pour 170 g of sugar. We will cook in a water bath. We put a pot of water on the fire, on top we put a bowl with proteins and sugar. It is important that the bowl does not touch the water in the pan. Heat the proteins with sugar to a temperature of 40-50 degrees. Do not forget to stir them all the time so that the sugar melts.
   
2. We remove the proteins with sugar from the fire, pour into another bowl and immediately begin to beat with a mixer. First, we work at the minimum speed of the mixer, and gradually increase it. We want to draw your attention to the fact that the bowl in which the whites are whipped, and the whisk should be absolutely dry and non-greasy. And when dividing eggs, not a gram of yolk should get into the protein. Beat the proteins until stable peaks. In time, the whipping process takes 7-12 minutes.
   
3. In the finished white mass - meringue, add 30 g of powdered sugar and beat again with a mixer for about one minute. Powdered sugar will help the merengue to maintain its shape. The meringue is ready, it can now be used for its intended purpose, or painted with any color with food coloring. We divide the meringue into two parts. In one part, add food coloring in small portions and mix the mass with a spoon. Bring the mixture to the desired color, we have it pink. The second part is painted in yellow. Dyes can use any food.
   
4. Now we will share with you one of the interesting options for creating a beautiful two-color meringue. To do this, we spread the food film on the working surface. Lay out a pink rectangle on top of a small rectangle. On top of the pink, lay out the yellow meringue.
   
5. We roll the film lengthwise, and expel the air that remains between the film and the meringue. We twist the ends of the film on the sides. One end is cut with scissors. Insert the adapter and nozzle into the pastry bag. With the cut side, insert the cream in the film into a pastry bag. For jigging meringues, we use the nozzle "closed asterisk". We cover the baking sheet with parchment paper, we plant the meringue on it. First we make large meringues. We insert wooden sticks into them. On an empty seat between large we plant small meringues.
6. Sent to the oven and dried at a temperature of 70-90 degrees. It is better to dry at a lower temperature, as it is less likely that the meringues will crack. We baked at a temperature of 90 degrees an hour and a half. But we recommend using a temperature lower, as our meringues are a little cracked.
   

Video recipe

If you want to watch the process of preparing multi-colored meringues from meringue and listen to the useful tips of an experienced chef, watch this video. You will find out to what state the protein mixture is whipped, what shape to give to the blanks, what kind of finished meringue is obtained.