Merengi are small protein cakes. In structure, they are airy and light, they just melt in the mouth. And if vanillin, cinnamon, coffee or chocolate are added to the whipped mass, then your product will always have a different taste and aroma. Merengi can be glued in pairs with butter cream or covered with glaze. And use broken cakes as a cake base.
It is necessary
-
- egg whites (5 pieces);
- granulated sugar (250 g);
- vanillin;
- lemon juice (1/2 tsp);
- a few salt crystals;
- black or milk chocolate (50 g);
- pastry bag or tablespoon.
Instructions
Step 1
Prepare the utensils for whipping the whites. The bowl should be wide and deep so that, while the proteins are liquid, the contents do not spill out. The whisk or blades of the mixer must be completely dry. Wipe everything down with a paper towel to be sure.
Step 2
Separate the yolks from the whites. Crack each egg over a separate cup. Pour the yolk in the shell, and let the protein drain into the container. If the yolk breaks and drips into the cup, then this protein cannot be used for whipping. Just put it in the refrigerator. Then make an omelet. And add pure protein to a dried bowl.
Step 3
Place the egg white in a bowl and mixer paddles or whisk in the refrigerator for 15 minutes. All tools and whipping product must be refrigerated.
Step 4
Whisk the protein. Start the process at low speed until the entire mass is saturated with air. It takes a couple of minutes. Then increase the whipping speed to medium. The protein will begin to thicken. At this point, while whisking, add salt and add lemon juice drop by drop. If the lemon is not on hand, then you can add a few drops of ice water or apple cider vinegar. Even regular 9% vinegar will do.
Step 5
Place a glass of granulated sugar next to the beating bowl. Place a terry towel underneath to prevent the bowl from slipping on the table. Add granulated sugar in a tablespoon directly under the rotating mixer blades. Beat the protein mass until it stops falling off. If you raise the mixer, then high protein peaks will stretch behind the blades.
Step 6
Grate a very cold chocolate bar on a fine or coarse grater. Pour the chocolate chips into the protein dough and stir gently to distribute them evenly over the whipped mass. Transfer the whipped protein to a cornet, piping bag, or syringe.
Step 7
Prepare a baking sheet. It must be cold. Line it with baking paper, a silicone mat, or simply brush with butter and flour. Place the cakes in small piles. Leave a distance between them, the cakes will increase in size. If there is no bag or syringe, then spread the protein mass with a tablespoon.
Step 8
Light the oven on the smallest light and immediately place the meringue baking sheet in the oven. Bake on low heat at 110 degrees for 1 to 3 hours. It all depends on the thickness of the products. The cakes should dry well and become light yellow and light. Do not open the oven for the first half hour, and then the door can be slightly opened to help the moisture evaporate better.
Step 9
Remove the finished cakes from the baking sheet and serve with tea.
