Meringue
Overview
When making desserts, a lot of egg yolks are always used, and the remaining egg whites are used for other snacks. Today’s biscuit is also a good way to consume protein. It uses less ingredients, is simple to make, and is delicious.
Tags
Ingredients
Steps
-
Whip the egg whites in a water-free and oil-free container. 1 egg white can be mixed with 2 drops of lemon juice. If lemon juice is not available, white vinegar can be substituted. The best temperature for whipping egg whites is 17 degrees. If it has been stored in the refrigerator, it should be returned to room temperature to make it easier to whip.
-
Do not add sugar at once as it will not help the egg whites to foam. It is usually added in batches. When there are fish-eye bubbles, add 10 grams of sugar and continue beating.
-
When the foam is fine, add 10 grams of sugar.
-
When the foam becomes foamy, add 5 grams of sugar.
-
Continue to beat, the foam will become more delicate and have a sheen similar to butter. When you lift the chopsticks, there will be a triangular tip at the top, but the tip will be curved, as shown in the bowl. This state is called wet foaming, which is an incompletely whipped state.
-
Continue to beat, and when you lift the chopsticks, short sharp corners will appear and no longer bend. This state is completely beaten. The professional term is: dry foaming. At this time, insert the chopsticks vertically into the bottom of the bowl and the chopsticks will not fall over, or turn the container holding the egg white liquid upside down and the egg white liquid will adhere to the container and not flow, which can prove that the egg whites have been completely beaten.
-
After the egg whites are beaten, take a wide-mouth bottle, put it in a plastic bag, and put the egg whites into the bag. It is better to have a piping bag, which can be used to extrude flower shapes.
-
After preheating the spatula, without brushing with oil, cut off a corner of the fresh-keeping bag, squeeze out the protein liquid, leaving a certain distance between them, and bake over low heat.
-
Turn once every 10 to 15 minutes. Turn over 2 or 3 times.
-
Because the extruded shape is hemispherical, it is thick and not easy to cook. It will be ready in about half an hour. It is soft when it comes out of the pan and becomes crispy after cooling.
-
Finished product: Moderate sweetness; look at the internal structure, it absolutely melts in your mouth. For the amount of two egg whites, bake them in two pots.
