Delicate cake))). Adore! The new recipe did not work out right away, but the result was pleasing, a more stable meringue and it is suitable for a cream!
Ingredients: Protein c0, Sugar, Lemon juice
Cooking method:
For the Swiss meringue, we take the proportions as for the French (just whipped) 1 * 2 protein and sugar, respectively! Important: Proteins are warm! All dishes are dry and fat-free!! We weigh everything!!! Carefully separate the yolks from the whites!!! Even a drop of yolk will spoil the meringue, the proteins will not beat up !!!
Beat the protein lightly (with salt) until light bubbles! Add sugar and just mix. And now the difference between the Swiss meringue: we put it in a water bath (the dishes should not touch the boiling water!) Whisking at a low speed. We need to dissolve the sugar, it is easy to check by rubbing between the fingers, there should be a light consistency without grains. If you make the cream to bring to 75 °, if the meringue, then after dissolving, remove from the water bath and continue to gently beat, gradually increasing the speed.
Beats the meringue to strong peaks: after raising the whisk, a beak is formed). But it is very important to gradually increase the whipping speed without rushing.
If desired, you can add water-soluble dyes. We put it out of the bag with beautiful attachments M1 or D2, or you can just use a spoon. We put the meringue to dry, I put it at 100 ° for the first 10 'so that it grabs, and then I decrease it by 60 ° from 40' to 120 ', depending on the size. These stood 40 'at 60 °. I love tender, unmixed meringues. You can also dry in the room, but there should be a low humidity or in a fruit dryer.