Swiss meringue is good because the proteins in it are pasteurized, and such a dessert can be given to children without fear. And you can get meringue of various colors with the help of food coloring.
Ingredients
- Egg whites - 100 g
- Sugar - 200 g
Step-by-step cooking recipe
Measure out the right amount of egg whites and sugar, pour all the ingredients into a bowl.
Place the bowl on a water bath and heat the mixture, stirring. The task is to achieve maximum sugar dissolution and a temperature no higher than 55 degrees.
Then pour the mass into a bowl and start beating with a mixer. Set the speed low first.
When the mass begins to increase in size, then increase the speed and beat the meringue until a glossy dense mass with strong peaks forms.
You can add a dye of any color.
Carefully transfer the lush mass into a pastry bag with a meringue nozzle. You can do without the nozzle by making round blanks.
Put small portions of meringue on the parchment, you can close to each other, since the meringue will not increase in size. Dry the meringue at 85 degrees. The drying time depends on the size of the portions. Also, if you want to get a completely dry meringue, you will have to dry it longer (3-4 hours). To check the degree of readiness of the meringue, you need to get one and break it in half.
You can store meringue in a jar with a lid, but no more than two weeks.
