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Marshmallows

Marshmallows



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Beat the egg whites well with a pinch of salt. When the foam starts to harden, add the sugar and vanilla essence, a little at a time, and mix until we get a hard and shiny foam, which makes "cakes" when we take out the mixer blade.

Place egg whites taken with a teaspoon or sprite in the tray lined with baking paper and put in the oven over a very low heat (I put them on a low heat with the oven door open), so that they harden and dry slowly. .

When they are ready, they come off the paper. You can stick two by two with the cream. I didn't get it. :))



The 3 types of meringues and what to do with them

A few times a week I keep hitting myself with a meringue: for a mousse, for a decoration, for a cream with butter. Somewhere I still need it. That is, if I don't hit hundreds of meringues for decoration, which we bake in the laboratory several at a time and let them smile nicely out of some cardboard boxes until it's their turn to make a more beautiful cake or tart.

Last week it was under the sign of the meringue because about 200 pieces passed through my hands that I rolled in chocolate, which is why I remembered that I am burning hard to write this post about meringues: how many are , how are they, how are they made and what are they used for in your life :? (Other than stuffing them when you're depressed or wrapping them with both hands after putting some cream and fruit on top of them).

All in all, the meringue has something magical in it, because in the end something divine comes out of some egg whites, sugar and air.

A little about magic (or why egg whites become fluffy clouds and then meringues).

Egg white contains a lot of protein. By beating them, the bonds between proteins are broken and rebuilt in a new structure around air bubbles, gaining volume. The sugar added to this new structure helps to stabilize the beaten egg white and keep the volume / shape.

When meringue is cooked or baked, the steam created by the heat causes the meringue air bubbles to grow even more, giving even more volume.

Some recipes mention the addition of vinegar or lemon juice during the egg whites. The acid slows down coagulation which will allow the volume of air incorporated by beating to be even higher.

The 3 types of meringues

French meringue: the egg whites are beaten with caster sugar in equal proportions, until you get a strong and glossy meringue. Add powdered sugar in the same amount as the rest of the ingredients and quickly incorporate into the meringue.

Italian meringue: beat the egg whites with a hot sugar syrup until a glossy meringue is formed, but less firm than the French one.

Swiss meringue: The egg whites and sugar are beaten lightly, with a whisk, in a bain-marie until the mixture is heated, then everything is beaten with a mixer at high speed until a strong and glossy meringue is obtained.

How to make each type of meringue?

1. THE FRENCH BEZEA

It is the simplest of them and has the easiest recipe to remember. Equal amounts of egg white, caster sugar and powdered sugar. This means that you will have to weigh the egg white after separating the eggs, but the operation will guarantee success.

Whisk the egg whites, then add the caster sugar and mix until a hard, glossy meringue is formed. Basically, if you lift the blades from the mixer or the target in it, a firm piece of meringue will get stuck.

What do you use French meringue for? For simple meringues, for daquoise tops, for meringue for Pavlova.

Bake at 90C, for at least 1 hour and 30 minutes (depending on the oven you have: gas, electric with ventilation, simple electric). The meringues thus baked are left to cool in the oven for several hours after they have been baked.

2. ITALIAN BEZEA

It is one of the most beautiful and shiny meringues, but it requires little technique and the existence of a special thermometer in your kitchen. The basic recipe (that of Michel Roux jr.) Has the following ratio: 1 egg white: 60g sugar.

Put the sugar with enough water to cover it and boil the liquid glucose over high heat.

Put the egg whites in a bowl and prepare the mixer. Start beating them at high speed when the mixture in the pot on the fire has reached 110C. Continue to beat, and when the mixture in the pot is between 118-120C, pour the hot syrup, in a thin thread, into the bowl in which you beat the egg whites. Do not turn off the mixer for a second. Continue until the bowl cools and the meringue formed is firm and glossy. (This operation will take over 10 minutes, depending on the power of your mixer).

What do you use Italian meringue for? For lemon tarts, for raspberry mousse (for any mousse with fruit puree), for buttercream (butter creams).

3. SWISS BEZEA

It has a slightly more special and thorough process, but the resulting meringue is denser and finer than the one resulting from the first two variants. The technique also involves a steam bath, and your patience, and a thermometer that will tell you where to get the egg whites and sugar from the heat source.

Put the sugar and egg whites in a metal bowl (large enough), on the fire, in a bain-marie, and beat in them with a whisk until the sugar dissolves and the mixture is hot. The temperature of the mixture should not exceed 60-62C.

*** The simplest test (without a thermometer) is to soak your finger (be careful not to burn yourself) in the mixture and rub between your fingers. If you no longer feel the sugar granules, then move on to the next step.

Take the bowl off the bain-marie and mix at high speed until the bowl is cold and you get a firm and shiny meringue (approx. 10 minutes).

What do you use Swiss meringue for? For butter / buttercream creams. I put it in a buttercream with rose water.

Related posts

A little chemistry and a thermometer. How, how and why you temper the chocolate

Tips & # 038 Tricks. The perfect cake flour

Baking is science. What is the right temperature for baking cakes

Share your thoughts Cancel reply

Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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In a clean and degreased ceramic or metal bowl, mix the egg whites to form a dense foam.

Add little by little sugar, the chosen essence and continue mixing until the sugar is completely melted.

The obtained base must be hard, viscous and the tips formed on the mixer blades must not bend.

Now it's time to add dye and mix until smooth, if you want full colored meringues.

If you just want strips of dye like I did, put a pocket bag in a tall glass and, inside (draw with a skewer stick) strips of dye.

Fill the bag with meringue and form the meringues of the desired size on a tray covered with baking paper.

Bake the meringues for about an hour at 100 ° C. They must dry and not brown at all.

Keep them in dry places so they do not soften. Enjoy!

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Simple raw sugar meringues

The recipe for simple raw sugar meringues it is an old meringue recipe, but reinvented, because refined sugar (caster sugar) is usually used in this recipe. I know that many of us like meringues and I wanted to see how a healthier version of meringue works, using raw sugar from cane sugar and egg whites from organic eggs, ie eggs from chicken farms fed with certified organic feed.

The term meringue comes from the French kiss, which means to kiss or as a noun kiss / kiss. That's why we used the term to send meringues (equivalent to sending kisses). But the culinary preparation itself, ie meringue, was not invented in France, but it is very possible that it first appeared in Switzerland. There are no clear data in this regard, however we know that meringues (in English and French there is the term meringue for meringue and is not related to baiser) are specific and are prepared in certain countries such as Switzerland, France, Italy, Poland, Romania, etc., almost all recipes based on mixed egg white, sugar and an acidic ingredient such as lemon, vinegar or tartar cream (potassium bitartrate).

If you want to get two trays of meringues, you need about 100-120g egg whites, ie egg whites from 3 or 4 eggs. The amount of sugar used must be double that of egg whites, so it is good to weigh the egg whites.


How to make meringues

If we were to play on words, the meringues are those fine cakes like sugar and egg white kisses. The meringue toys are fluffy on the inside, but are covered with a delicate and slightly crunchy crust. They are homemade sweets that are easy to prepare and with an unmistakable taste that many of us have known since childhood.

We can eat them crushed, as a topping or we can integrate the mixture from which they are made into other more complex desserts. It is true that those who are on a diet should look elsewhere, but those who have once eaten meringues properly will not forget the texture and taste. But what is really incredible is how easy they are to do.

You need: eggs, 2 larger bowls, sugar (about 50 grams for each egg white, so for 4 egg whites we will use 1 cup of sugar). The instrumentation must include a baking tray, parchment paper and a mixer. Our grandmothers used a target, do you know what that is?

1. Break the eggs and separate the egg whites from the yolks, placing them in separate bowls. You will only need egg whites! Oh, and heat the oven about 110ºC-130ºC.

2. Beat the egg whites. It mixes starting at a low speed and gradually increasing. Continue until you get a creamy consistency, so creamy that you can turn the bowl upside down without anything happening to the composition.

3. Gradually add the sugar, one tablespoon each. After each spoon added mix with the mixer. At the end, the cream obtained should have a slightly shiny appearance.

4. Wallpaper the tray with baking paper and forms the meringues. You can use a pos or, more simply, you can put them with a spoon.

5. Put them in the oven for about 1 hour, but still check from time to time, not to burn. You can check if they are ready, by taking one out and tapping it lightly it should sound empty. Don't let the little ones rush into them until they cool down completely.


The 3 types of meringues and what to do with them

A few times a week I keep hitting myself with a meringue: for a mousse, for a decoration, for a cream with butter. Somewhere I still need it. That is, if I don't hit hundreds of meringues for decoration, which we bake in the laboratory several at a time and let them smile nicely out of some cardboard boxes until it's their turn to make a more beautiful cake or tart.

Last week it was under the sign of the meringue because about 200 pieces passed through my hands that I rolled in chocolate, which is why I remembered that I am burning hard to write this post about meringues: how many are , how are they, how are they made and what are they used for in your life :? (Other than stuffing them when you're depressed or wrapping them with both hands after putting some cream and fruit on top of them).

All in all, the meringue has something magical in it, because in the end something divine comes out of some egg whites, sugar and air.

A little about magic (or why egg whites become fluffy clouds and then meringues).

Egg white contains a lot of protein. By beating them, the bonds between proteins are broken and rebuilt in a new structure around air bubbles, gaining volume. The sugar added to this new structure helps to stabilize the beaten egg white and keep the volume / shape.

When meringue is cooked or baked, the steam created by the heat causes the meringue air bubbles to grow even more, giving even more volume.

Some recipes mention the addition of vinegar or lemon juice during the egg whites. The acid slows down coagulation which will allow the volume of air incorporated by beating to be even higher.

The 3 types of meringues

French meringue: the egg whites are beaten with caster sugar in equal proportions, until you get a strong and glossy meringue. Add powdered sugar in the same amount as the rest of the ingredients and quickly incorporate into the meringue.

Italian meringue: beat the egg whites with a hot sugar syrup until a glossy meringue is formed, but less firm than the French one.

Swiss meringue: The egg whites and sugar are beaten lightly, with a whisk, in a bain-marie until the mixture is heated, then everything is beaten with a mixer at high speed until a hard and glossy meringue is obtained.

How to make each type of meringue?

1. THE FRENCH BEZEA

It is the simplest of them and has the easiest recipe to remember. Equal amounts of egg white, caster sugar and powdered sugar. This means that you will have to weigh the egg white after separating the eggs, but the operation will guarantee success.

Whisk the egg whites, then add the caster sugar and mix until a hard, glossy meringue is formed. Basically, if you lift the blades from the mixer or the target in it, a firm piece of meringue will get stuck.

What do you use French meringue for? For simple meringues, for daquoise tops, for meringue for Pavlova.

Bake at 90C, for at least 1 hour and 30 minutes (depending on the oven you have: gas, electric with ventilation, simple electric). The meringues thus baked are left to cool in the oven for several hours after baking.

2. ITALIAN BEZEA

It is one of the most beautiful and shiny meringues, but it requires little technique and the existence of a special thermometer in your kitchen. The basic recipe (that of Michel Roux jr.) Has the following ratio: 1 egg white: 60g sugar.

Put the sugar with enough water to cover it and boil the liquid glucose over high heat.

Put the egg whites in a bowl and prepare the mixer. Start beating them at high speed when the mixture in the pot on the fire has reached 110C. Continue to beat, and when the mixture in the pot is between 118-120C, pour the hot syrup, in a thin thread, into the bowl in which you beat the egg whites. Do not turn off the mixer for a second. Continue until the bowl cools and the meringue formed is firm and glossy. (This operation will take over 10 minutes, depending on the power of your mixer).

What do you use Italian meringue for? For lemon tarts, for raspberry mousse (for any mousse with fruit puree), for buttercream (butter creams).

3. SWISS BEZEA

It has a slightly more special and thorough process, but the resulting meringue is denser and finer than the one resulting from the first two variants. The technique also involves a steam bath, and your patience, and a thermometer that will tell you where to get the egg whites and sugar from the heat source.

Put the sugar and egg whites in a metal bowl (large enough), on the fire, in a bain-marie, and beat in them with a whisk until the sugar dissolves and the mixture is hot. The temperature of the mixture should not exceed 60-62C.

*** The simplest test (without a thermometer) is to soak your finger (be careful not to burn yourself) in the mixture and rub between your fingers. If you no longer feel the sugar granules, then move on to the next step.

Take the bowl off the bain-marie and mix at high speed until the bowl is cold and you get a firm and shiny meringue (approx. 10 minutes).

What do you use Swiss meringue for? For butter / buttercream creams. I put it in a buttercream with rose water.

Related posts

A little chemistry and a thermometer. How, how and why you temper the chocolate

Tips & # 038 Tricks. The perfect cake flour

Baking is science. What is the right temperature for baking cakes

Share your thoughts Cancel reply

Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

We use Cookie Technologies that allow you to store information and / or gain access to the information stored on your device to allow the website to function and to personalize the content according to your interests and / or profile, in order to offer you functionalities related to social networks and to analyze website traffic.

We use Cookie Technologies that allow you to store information and / or gain access to the information stored on your device to allow the website to function and to personalize the content according to your interests and / or profile, in order to offer you functionalities related to social networks and to analyze website traffic.

You benefit from the following rights in connection with the processing of personal data, under the conditions established by law: access to data, rectification, deletion or portability of data, restriction of processing, the right to oppose the processing, the right not to be subject to automatic individual decisions .

These cookies must be active for the proper functioning of the site.

If you disable the use of these cookies you will not be able to save your preferences for this site. This means that each time you visit the site you will have to choose what type of cookies you want to use.

This site uses Google Analytics to collect anonymous information about the number of visitors to the site and the most visited pages and articles.

This site also uses embeds from the youtube.com platform to provide you with video content. These embeds can in turn place cookies.

Please activate the use of these cookies in order to be able to improve the functionalities of the site permanently.

Please accept the cookies strictly necessary for the proper functioning of the site.

This privacy policy describes how your personal information is collected, used and distributed when you visit www.ciocolatasivanilie.ro

PERSONAL INFORMATION WE COLLECT

When you visit the site, we automatically collect certain information about your device, including information about your web browser, IP address, time zone and some cookies installed on your device. In addition, as you browse pages in the site, we collect information about the individual web pages or products you view, which websites or search terms referred you to the site, and information about how you interact with the site. We refer to this automatically collected information as Device Information.

We collect device information using the following technologies:

Cookies are data files that are placed on your device or computer and often contain a unique anonymous identifier. For more information about cookies and how to disable cookies, visit http://www.allaboutcookies.org.

actions to track the "log files" that appear on the site and data collection, including IP address, browser type, Internet service provider, send / exit pages and date / time records.

tags and pixels are electronic files used to record information about how you navigate the site.

In addition, when you make a purchase or attempt to make a purchase through the site, we collect certain information from you, including your name, billing address, delivery address, email address, and phone number. . We refer to this information as order information.

When we talk about Personal Information in this privacy policy, we are talking about both device information and order information.

HOW DO WE USE PERSONAL INFORMATION?

We use the order information we collect in general to fulfill orders placed through the site (including processing your payment information, arranging shipping and providing invoices and / or order confirmations). In addition, we use this Order Information for:

Communicating with you

In accordance with the preferences you have shared with us, we will provide you with information or advertising materials regarding our products or services.

We use the device information we collect to help us monitor potential risks (especially the IP address) and, in general, to improve and optimize our site (for example, by generating analysis of how our customers navigate and interact with the Site and to evaluate the success of our marketing and advertising campaigns).

PERSONAL INFORMATION SHARING & DATA RETENTION

When you place an order through the site, we will retain your order information, deemed necessary, for our records, unless and until you ask us to delete this information.

We share personal information deemed necessary with third parties to help us process and deliver your orders, as described above.

We also use Google Analytics to help us understand how our customers use the Site - you can read more about how Google uses your personal information here: https://www.google.com/intl/en/ policies / privacy /. You can also opt out of Google Analytics here: https://tools.google.com/dlpage/gaoptout.

Finally, we may also share your personal information with you in order to comply with applicable laws and regulations, to respond to a subpoena, search warrant or other legal request for the information we receive or to protect us in any other way. rights.

DO NOT TRACK Please note that we do not change the practices of data collection and use of the site when we see the Do Not TRACK signal in your browser. In this case, only the information necessary to place and process an order will be used. , but not Statistical, Functional or Marketing information (profiling).

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How to make meringues

If we were to play on words, the meringues are those fine cakes like sugar and egg white kisses. The meringue toys are fluffy on the inside, but are covered with a delicate and slightly crunchy crust. They are homemade sweets that are easy to prepare and with an unmistakable taste that many of us have known since childhood.

We can eat them crushed, as a topping or we can integrate the mixture from which they are made into other more complex desserts. It is true that those who are on a diet should look elsewhere, but those who have once eaten meringues properly will not forget the texture and taste. But what is really incredible is how easy they are to do.

You need: eggs, 2 larger bowls, sugar (about 50 grams for each egg white, so for 4 egg whites we will use 1 cup of sugar). The instrumentation must include a baking tray, parchment paper and a mixer. Our grandmothers used a target, do you know what that is?

1. Break the eggs and separate the egg whites from the yolks, placing them in separate bowls. You will only need egg whites! Oh, and heat the oven about 110ºC-130ºC.

2. Beat the egg whites. It mixes starting at a low speed and gradually increasing. Continue until you get a creamy consistency, so creamy that you can turn the bowl upside down without anything happening to the composition.

3. Gradually add the sugar, one tablespoon each. After each spoon added mix with the mixer. At the end, the cream obtained should have a slightly shiny appearance.

4. Wallpaper the tray with baking paper and forms the meringues. You can use a pos or, more simply, you can put them with a spoon.

5. Put them in the oven for about 1 hour, but still check from time to time, not to burn. You can check if they are ready, by taking one out and tapping it lightly it should sound empty. Don't let the little ones rush into them until they cool down completely.


PERFECT BEZE RECIPE

Bezel recipe, is extremely simple and easy to do, just requires a little attention and patience.

We just have to keep a few things in mind in order to get it perfect meringues, white and crunchy.

  • The bowl used (I use a ceramic one) and the mixer blades must be degreased.
  • The amount of sugar must be double that of egg whites.
  • The egg whites must not have any traces of yolk in them and must be allowed to reach room temperature.
  • The sugar used must be fine, to dissolve quickly in the egg whites. Powdered sugar is not recommended because it contains starch that will soften the meringues.
  • The optimum baking temperature is between 100-110 ° C, the meringues will cook perfectly, without browning.

Simple raw sugar meringues

The recipe for simple raw sugar meringues it is an old meringue recipe, but reinvented, because refined sugar (caster sugar) is usually used in this recipe. I know that many of us like meringues and I wanted to see how a healthier version of meringue works, using raw sugar from cane sugar and egg whites from organic eggs, ie eggs from chicken farms fed with certified organic feed.

The term meringue comes from the French kiss, which means to kiss or as a noun kiss / kiss. That's why we used the term to send meringues (equivalent to sending kisses). But the culinary preparation itself, ie meringue, was not invented in France, but it is very possible that it first appeared in Switzerland. There are no clear data in this regard, however we know that meringues (in English and French there is the term meringue for meringue and is not related to baiser) are specific and are prepared in certain countries such as Switzerland, France, Italy, Poland, Romania, etc., almost all recipes based on mixed egg white, sugar and an acidic ingredient such as lemon, vinegar or tartar cream (potassium bitartrate).

If you want to get two trays of meringues, you need about 100-120g egg whites, ie egg whites from 3 or 4 eggs. The amount of sugar used must be double that of egg whites, so it is good to weigh the egg whites.


Simple raw sugar meringues

The recipe for simple raw sugar meringues it is an old meringue recipe, but reinvented, because refined sugar (caster sugar) is usually used in this recipe. I know that many of us like meringues and I wanted to see how a healthier version of meringue works, using raw sugar from cane sugar and egg whites from organic eggs, ie eggs from chicken farms fed with certified organic feed.

The term meringue comes from the French kiss, which means to kiss or as a noun kiss / kiss. That's why we used the term to send meringues (equivalent to sending kisses). But the culinary preparation itself, ie meringue, was not invented in France, but it is very possible that it first appeared in Switzerland. There are no clear data in this regard, however we know that meringues (in English and French there is the term meringue for meringue and is not related to baiser) are specific and are prepared in certain countries such as Switzerland, France, Italy, Poland, Romania, etc., almost all recipes based on mixed egg white, sugar and an acidic ingredient such as lemon, vinegar or tartar cream (potassium bitartrate).

If you want to get two trays of meringues, you need about 100-120g egg whites, ie egg whites from 3 or 4 eggs. The amount of sugar used must be double that of egg whites, so it is good to weigh the egg whites.


Simple raw sugar meringues

The recipe for simple raw sugar meringues it is an old meringue recipe, but reinvented, because refined sugar (caster sugar) is usually used in this recipe. I know that many of us like meringues and I wanted to see how a healthier version of meringue works, using raw sugar from cane sugar and egg whites from organic eggs, ie eggs from chicken farms fed with certified organic feed.

The term meringue comes from the French kiss, which means to kiss or as a noun kiss / kiss. That's why we used the term to send meringues (equivalent to sending kisses). But the culinary preparation itself, ie meringue, was not invented in France, but it is very possible that it first appeared in Switzerland. There are no clear data in this regard, however we know that meringues (in English and French there is the term meringue for meringue and is not related to baiser) are specific and are prepared in certain countries such as Switzerland, France, Italy, Poland, Romania, etc., almost all recipes based on mixed egg white, sugar and an acidic ingredient such as lemon, vinegar or tartar cream (potassium bitartrate).

If you want to get two trays of meringues, you need about 100-120g egg whites, ie egg whites from 3 or 4 eggs. The amount of sugar used must be double that of egg whites, so it is good to weigh the egg whites.


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