Meringue by step-by-step recipe with photo

Kitchen appliances and utensils

mixer;
a bowl;
a separator for separating protein from the yolk;
shoulder blade.

Ingredients

Chicken eggs - 2 pcs.
Sugar - 120 g
A slice of lemon - 1 pc.
Salt - a pinch

Step cooking

First, prepare all the ingredients. For 1 weight of egg white, you need to take 2 weight of granulated sugar. If egg white, on average, weighs 30-35 g, therefore, 60-70 g of sugar is needed per 1 protein. You can reduce the amount of sugar per protein to 50 g, but the less sugar, the lower the density of the finished meringue. Eggs must be fresh and of good quality. But you won’t be able to beat the protein if you take the eggs just from under the chicken. Therefore, for meringue, it is necessary for the eggs to be 3-5 days. It is during this time that the protein becomes more concentrated. Whisking whites should be at room temperature. By the way, proteins can be frozen, while they do not lose their properties.
Beat with a special mixer or blender with a confectionery nozzle. A conventional hand blender will not do the job. We take clean dry and fat-free dishes for whipping proteins. For degreasing, wipe the beating bowl with a slice of lemon from the inside.
Gently break the egg so that the yolk remains intact, and place in a special separator. We wait until the protein drains. You can gently separate the protein from the yolk with your hands. Each protein is separated into a separate bowl, in case the yolk suddenly gets into it. Since even a small drop of yolk contains fat, which prevents beating.
Put the squirrels in a bowl or bowl for whipping. Remove the connecting flagella with a fork.
Sugar must be crystalline. It is not recommended to use powder, as it may contain impurities.
Before whipping, add a small pinch of salt. We begin to whisk at low speeds of the mixer. When foam appears, increase the speed to a maximum. Beat without sugar until a good lush foam. Usually enough for two to three minutes.
After that, we begin to introduce sugar into the rain. You can pour the entire amount of sugar at once, but it is better to do it gradually.
When all the sugar has been added, beat the proteins to the state that is needed by prescription. Soft peaks are usually whipped to add to the dough or mousse. The foam stretches with a ribbon.
Beat to hard peaks when you need to make a protein cream or make meringue. Protein, whipped to hard peaks, does not spread and has the shape of bird beaks; it does not drop out of the bowl when turned over.
After adding sugar, you do not need to beat the proteins for more than 5-6 minutes, so as not to interrupt.
For a good meringue, adding citric acid is not necessary. But you can do this before the end of the process at will. We take a little ready-made whipped mass with our hands and rub between our fingers to check if the sugar crystals have dissolved.
Ready meringue is recommended to be used immediately, since it is unstable. Cook with pleasure!

Video recipe

We offer to view a very interesting and informative French recipe for preparing meringues. The author of the plot tells in detail about all the stages of preparation, gives recommendations and explains important points. In the end, you will see which meringue is the result.

Dear readers, are you making whipped protein desserts? We offer to prepare a meringue according to the French recipe. Write your opinion on the result.Was there any difficulty whipping. Did you add citric acid in the process? Waiting for your feedback and comments.