How to learn to cook delicious meringues according to the classic recipe 🍦

Kitchen appliances utensils: two bowls, mixer, pastry syringe, oven, baking sheet, food paper.

Ingredients

chicken eggs	2 pcs.
granulated sugar	120 g
lemon	½ pcs

Step cooking

1. We take two chilled eggs in the refrigerator. We split one by one, carefully separate the proteins and yolks in different containers. In this case, we pay attention to the fact that the dishes where we place the proteins are clean and dry.
   
2. Pour the whites into a whipping container. Turn on the mixer at a slow speed, begin to whip the proteins until a light foam forms. When a foam appears, similar to the foam in a glass of champagne, gradually increase the speed of the mixer and beat the whites until soft peaks appear. Soft peaks are a condition of proteins when they do not drain from a spoon.
   
3. Now with the mixer running, gradually add 120 grams of granulated sugar. We do it gradually, in several tricks. In our case, take one tablespoon of sugar and pour into the mixer bowl. Once all the sugar has been added, beat the mixture until it is completely dissolved and hard peaks appear. To check the readiness of meringues, we touch to the touch with your fingers how sugar has dissolved: if no grains of sugar are felt, then the meringue is ready. After this check, squeeze out one teaspoon of juice from half a lemon, add to the mixer bowl. We do this so that the meringues are snow-white. After adding lemon juice, beat the airy product for another minute. To check the quality of meringues, we turn the bowl with it: if the squirrels did not leak out, but remained in place, then the meringue was perfectly prepared.
   
4. Put the meringues in a pastry syringe. We cover the baking sheet with food paper, use a syringe to spread small meringues so that they can dry well. With larger forms, making it harder.
   
5. When we finish spreading, put the baking sheet in the oven preheated to 180 degrees for 50-90 minutes.
   
6. After 50 minutes, we check the readiness of the treat: if the meringue is well behind food paper, then it is quite ready. Otherwise, keep it in the oven for some time. You will determine its readiness on your own, as each individual oven has its own characteristics. When we are convinced that the product has been baked, we leave the oven with the door slightly open until the meringues are completely cooled, but not all night.
   

You need to store the delicacy in a sealed container so that it is not saturated with moisture.
Meringue according to this recipe turns out very tasty, magnificent, soft, melting in the mouth.

Useful Tips

• To get the perfect meringue, you need to know that the ratio of weight of proteins to sugar should be one to two. Therefore, you can weigh these ingredients before use.
• Be sure to cool the squirrels, start whipping the meringues at a slow mixer speed until a light foam appears, only then increase it - this is one of the secrets of successful cooking.

Video recipe

This video shows the detailed process of making meringues at home, and some features of the technology for preparing the ingredients.