Airy meringue for the holiday

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   We prepare the necessary products and equipment for making meringue.

2. STEP 2

   

   We separate the white from the yolk and for this we take two eggs of the highest category, always at room temperature.

3. STEP 3

   

   You need to take twice as much sugar and we measure 148 grams.

4. STEP 4

   

   We correctly measure the amount of water we need, which from a quarter of sugar will be 40 milliliters.

5. STEP 5

   

   Pour water, preferably hot, into a saucepan, add sugar, place on a stove heated at slightly above average temperature and stir until it boils.

6. STEP 6

   

   Place the whites in a large bowl and beat with a mixer at low speed, adding a pinch of citric acid to stabilize the whites and obtain a beautiful white color.

7. STEP 7

   

   We measure the temperature of the syrup; at 117 degrees, turn off the stove.

8. STEP 8

   

   Remove the saucepan from the stove and very carefully add the syrup to the egg whites, while continuing to beat with the mixer.

9. STEP 9

   

   Beat the meringue until it cools by half, to 40 degrees, without increasing the speed of the mixer, so that you get a textured and dense meringue.

10. STEP 10

    

    For a denser meringue that holds its shape, add a heaped teaspoon of powdered sugar and beat until the powder is completely dissolved for another two minutes.

11. STEP 11

    

    Turn on and preheat the oven to 100 degrees, after which we insert the nozzle into the pastry bag and fill the bag with the resulting cream, leaving a little for coloring, and squeeze the chamomile onto a baking sheet, which was previously covered with pastry paper.

12. STEP 12

    

    Having chosen the coloring protein dye we need, add a drop to the remaining meringue and mix well, then fill the pastry bag again and apply beautiful blue daisies on top of the white one. Place the baking sheet in the oven and immediately lower the temperature to 75 degrees.

13. STEP 13

    

    Place the baking sheet in the oven and lower the temperature to 65-70 degrees in a convection oven and bake the meringue for two hours. If you have a regular oven, leave the temperature at 90-100 degrees. You should not take the meringue out of the oven immediately; you should let it cool in it without opening it.

14. STEP 14

    

    Our festive meringue for dessert is ready for tea! Enjoy your tea party everyone!