Many beloved desserts are often based on meringues, or meringues, which are baked in the oven. However, rather, they are not baked, but dried at a low temperature. Meringue can be served as a cake, as an independent dish, or it can serve as the basis for a cake, such as, for example, the well-known "Flight" or "Anna Pavlova". You can only bake meringue to make it airy and light, like a famous ballerina, only from fresh eggs. Today we will bake cakes with you.
It is necessary
-
- Chicken eggs at room temperature - 8 pieces,
- Fine granulated sugar or powder - 1 glass,
- Vanilla sugar - 2 teaspoons.
Instructions
Step 1
Preheat oven to 100-110 degrees. Pour the egg whites into a clean, dry, high-rimmed bowl. It is necessary to separate the whites from the yolks very carefully so that they do not mix. With a blender, start whisking the whites at low speeds, gradually increasing them. You will see that the mixture turns white and its density increases.
Step 2
When it completely thickens and peaks begin to form, if you lift the whisk off, then continue beating, adding vanilla and regular sugar in small portions. The mixture should look smooth and the sugar grains in it should completely dissolve.
Step 3
Place foil or baking paper on two baking sheets. Use a tablespoon or pastry syringe to shape the cakes onto the paper. If you use a syringe, the curly grooves will hold up very well, since the resulting mass is quite dense.
Step 4
Place the baking sheets in the oven and bake the meringue for one and a half to two hours. Their surface should acquire a light coffee shade. After the oven has been switched off, leave the trays inside as the baking process is still in progress. After half an hour, the meringue can be taken out and carefully removed from the foil, laid out on a large dish or tray.
