Meringue on a stick at home

Step-by-step cooking

1. Step 1:

   

   So that the proteins are well whipped, and this is important for the preparation of meringue, you need to perform a number of manipulations. To begin with, the proteins need to be aged - carefully separate the proteins from the yolks, put in a container, cover with a lid and send to the refrigerator for a couple of days.

2. Step 2:

   

   Before whipping, the proteins must be at room temperature, they must be taken out of the refrigerator in advance. The dishes in which the whites will be whipped and the mixer brooms should be perfectly clean. Also, for better whipping, a pinch of citric acid should be added to the proteins.

3. Step 3:

   

   We will cook Swiss meringue, that is, in a water bath. This meringue turns out to be very lush, dense, does not fall off. Put a pot of water on the stove.

4. Step 4:

   

   Top a bowl with proteins, add sugar and vanilla to them. Thoroughly and quickly stirring, heat the protein until the sugar dissolves. We begin to beat with a mixer - first at an average speed of 10 minutes. Remove the bowl and whisk the whites at high speed for another 3-5 minutes.

6. Step 5:

   

   Beat until you get strong peaks in the shape of a beak.

7. Step 6:

   

   Color the meringue with dyes and place it in cooking bags. I used the nozzle number - 6, 30, 107, 199, 44, 21.

8. Step 7:

   

   Put the oval-shaped meringue on a baking sheet covered with baking paper. Insert the skewers approximately to the middle of the meringue.

9. Step 8:

   

   On top of the ovals, with the help of various nozzles, create colorful elegant patterns. Put it in the oven to dry at a temperature of 90 degrees for 2 hours. Heating mode - top/bottom without convection. Then turn off the oven and let the meringue cool.