Meringue with dye

Step-by-step cooking

1. Step 1:

   

   2. Eggs for cooking should be fresh and chilled, only then they will get off easily and quickly. We release the proteins from the yolks in any way known to you. It is convenient to use a special device, thanks to which the protein flows through the holes, and the yolk remains. You can just skip the broken egg through your fingers. At the same time, the protein will drain through them, and the yolk will remain in the hand. Pour the proteins into a mixer. Some confectioners recommend dob

2. Step 2:

   

   Add sugar. In this case, you can do without measurements. It is enough to adhere to the proportion of 1 part protein + 2 parts sugar (or powder). A thin trickle without turning off the mixer. Pour it out slowly, your final result depends on it.

3. Step 3:

   

   After all the sugar is in the proteins, knock down another 7-8 minutes. You may have more time for this process, since the mixers have different capacities and the whipping time depends on it. The indicator that the protein mass is knocked down enough is the trace from the whisk of the mixer on the mass, which should be quite dense.

5. Step 4:

   

   Then we take a pastry bag and put the protein mass into it. If you have food coloring, then you can make meringues colorful. To do this, we color a part of the protein mass with it. We put a white mass in the bag on one side, on the other-a colored mass, or at your discretion.

6. Step 5:

   

   We cover the baking sheet with parchment paper and squeeze out our future meringues from our pastry bag. In a preheated oven to a temperature of 90 gr., we put our creativity for about 2 hours. After this time, turn off the oven, open the door and leave for a few minutes to harden the meringues.