A great idea is to make meringues on the occasion of the New Year, giving them the shape of a Christmas tree, deer or snowflake. This dessert based on Italian meringue is prepared quite simply, but it is worth considering such important nuances as the weight of products and temperature.
Ingredients
- Egg whites - 100 g
- Sugar - 200 g
- Water - 100 ml
- Food coloring - 1/2 tsp.
- Confectionery sprinkles - 1 tsp.
Step-by-step cooking recipe
Use an electronic scale to measure the right amount of proteins. Make sure that the yolk particles do not get to the whites.
Pour water into a saucepan and add 200 g of sugar. Put on the fire and cook the syrup over medium heat. Keep an eye on the temperature of the syrup. A kitchen thermometer with a probe is useful here. It is important not to touch the walls of the saucepan with a probe, which are hotter than the syrup itself.
When the syrup temperature reaches 109 degrees, start whipping the whites. It is convenient to use a stationary mixer, since at the same time you need to monitor the syrup. When its temperature reaches 121 degrees, remove it from the heat and wait until the large bubbles settle down. Then pour a thin stream of syrup into the bowl, trying not to get on the spinning whisk. Beat the meringue until it becomes dense, shiny and stable. The peaks on the corolla should be strong.
You can mix meringue with dyes. To do this, divide it into parts if you plan to use several dyes. Or mix the whole mass with one color directly in the bowl in which it was whipped. It is better to use a good gel dye. You don't need to add too much, as bitterness may appear or the dessert will color your tongue and hands.
Gently stir the meringue with the dye with a spatula.
Transfer the meringue into a pastry bag with a nozzle. Any nozzle will do, for example, with a flat hole, as well as a small open or closed star.
Put the meringue in the form of Christmas trees on a silicone mat, decorate with sprinkles and add wooden skewers.
Dry the meringue at 70-80 degrees for 2-3 hours. Do not open the oven door once again, as the meringues may crack. After drying, let them cool down right in the oven. Store the dessert in a dry place, you can in a container with a lid.
