#calendar Swiss meringue or "wet meringue" is a favorite treat for children and adults.
Ingredients: albumin (dry egg white), water, sugar, citric acid, food coloring
Cooking method:
Pour albumin with warm water at 30-35°C, leave for 15 minutes to swell. Put a pot of water on the fire for a water bath.
Pour all the sugar into the swollen albumin, put it in a water bath, wait for the sugar to dissolve, add citric acid and start beating the meringue with a mixer.
Whisk until stiff peaks form, when the protein mass is well kept on the whisk, and voids begin to form around the edges of the bowl.
If desired, divide the finished meringue into parts, paint in different colors, transfer to a pastry bag. Place on a baking sheet lined with parchment. Leave to dry at room temperature. I dried near the radiator. It took about 4-5 hours. If you need faster, dry in the oven at a temperature not exceeding 90 ° C for about 1-1.5 hours, depending on the size of the bezels.
Ready-made meringues easily move away from parchment. Store in an airtight container in a dry place. Bon Appetit!!!
if you dilute albumin with juice, coffee, mint or hibiscus instead of water, you can get meringues with different flavors.