Meringue, or as they are called in another way meringues, is a delicate dessert originally from France, which is based on chicken egg whites whipped with sugar. The dessert turns out to be quite airy and not too sweet.
Ingredients:
- Fresh plums - 200 g;
- Chicken eggs - 10 pcs;
- Lemon - 1 fruit;
- Powdered sugar - 360 g;
- Vanilla sugar - 1 pack;
- Granulated sugar - 200 g.
Preparation:
- Break and strain the required number of eggs into a deep bowl. Carefully separate the yolks from the whites. If at least a drop of yolk gets to the proteins, the meringue will not work, so it is best to beat each egg in a separate bowl beforehand and only then transfer it to the rest of the proteins.
- Pour almost all the icing sugar into a bowl with proteins, leave a little for decoration. Beat the protein mixture with a mixer until a homogeneous maximum airy consistency.
- Wash the plum well, carefully remove the bones from each.
- Put the processed berries in a saucepan, add a small amount of cold water. Cook the syrup over medium heat for about 15 minutes, stir regularly so that it does not burn.
- Remove the prepared plum mixture from heat, cool and strain through a fine sieve. Pour the syrup into a saucepan, grind the berries into another container, and add sugar.
- Send chopped berry puree to simmer over medium heat, stirring regularly. Soak for about 8 minutes.
- Allow the finished berry syrup to cool well until thickened.
- Gently pour the cold plum mixture into the mixture of proteins and powdered sugar, do not mix everything thoroughly, otherwise the proteins will fall.
- Pre-grease parchment paper with vegetable oil and line on a baking sheet. Lay out small slides on the mold one by one with a tablespoon, leave 3-4 cm between each other.
- Send to an oven preheated to 180 degrees for a maximum of 6 minutes. At the end, sprinkle the finished dessert with powdered sugar.
