Meringue on a stick

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make meringue on a stick for decoration at home? Prepare the necessary ingredients. In order for the whites to beat well, and this is important for making meringue, you need to perform a number of manipulations. First, the whites need to be aged. To do this, carefully separate the whites from the yolks, place them in a container, cover with a lid and refrigerate for a couple of days.

2. STEP 2

   

   Before whipping, the whites should be at room temperature and removed from the refrigerator in advance. The dishes in which the whites will be beaten and the mixer whisks must be perfectly clean. Also, for better whipping, you need to add a pinch of citric acid to the whites. Turn on the oven to 90 degrees in advance.

3. STEP 3

   

   We will prepare Swiss meringue, that is, in a water bath. This meringue turns out very fluffy, dense, and does not fall off. Place a pot of water on the stove.

4. STEP 4

   

   Place a bowl of egg whites on top, add sugar and vanillin. Stirring thoroughly and quickly, heat the egg white until the sugar dissolves. Start beating the whites with a mixer - first at medium speed for about 10 minutes. Then remove the bowl from the water bath and beat the egg whites at high speed for another 3-5 minutes. The exact time depends on the power of your mixer.

5. STEP 5

   

   Beat the whites until stiff, beak-shaped peaks form.

6. STEP 6

   

   Color the meringues with dyes and place in piping bags. I used nozzles number 6, 30, 107, 199, 44, 21.

7. STEP 7

   

   Pipe oval-shaped meringue onto a baking sheet lined with parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Insert skewers about halfway through the meringue.

8. STEP 8

   

   On top of the ovals, using various attachments, create multi-colored elegant patterns. Send the pieces to the oven to dry at 90 degrees for about 2 hours, heating mode top/bottom without convection. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Then turn off the oven and let the homemade meringue on a stick cool. Bon appetit!

Comments on the recipe

mariya

19.10.2023

4.9

It’s not easy for me to make meringue; it doesn’t always work out. Thanks to the author for the recipe, I will try it! Here's another recipe!

Ira

19.10.2023

4.7

What tenderness! They turned out to be cute little candies, beautiful!!!