meringue

Neurophysiologists claim that happiness is a physiological illusion into which we fall on very short periods. For example, on those melts a couple of minutes, so far meringue at us in the mouth. 

Meringue is a dessert, cake from egg whites which are beaten with sugar to a condition of dense air mass then weight gives all the best in the form of a cone and are baked to a dense surface and gentle, slightly viscous center.

Nuances of preparation of ideal meringue in house conditions. Culinary cunning for unique meringue is the correct beating of whites, however their roasting isn't less important. The oven has to be previously heated to 150 °C, then we put a baking sheet with meringue there and we switch off an oven. Process of preparation demands patience – meringue will be ready when the oven completely cools down. It is possible to deliver to meringue in an oven since evening – by a breakfast receive an excellent dessert, that degree of a podsushennost which is characteristic of an ideal proteinaceous delicacy. These are the main cunnings of the recipe of meringue of snow-white-white color from the famous culinary specialist Delia. About more habitual cooking methods of meringue of cm is farther.

3 eggs (only whites)

160 — 175 g of sugar or icing sugar

lemon acid – a pinch

nimbus

cup or bowl

1. Take 3 fresh eggs, in fresh it is easier to separate white. Separate white in each egg separately in a cup or a small bowl, and move the white only then separated to the general bowl for beating. Then awkwardly broken yolk won't mix up with earlier separated whites and won't spoil them. Eggs have to be cold, it is better from the refrigerator at once.

2. The Sahara is required at the rate of 55-60 g on each egg white. For preparation of meringue from three egg whites we give 180 g of sugar in the pure fat-free ware.

Prepare the mixer and fill a little sugar in a bowl to whites. In the course of beating of whites you will pour sugar, but no more tablespoon for once.

You don't hurry, gradualness is in this case important.

3. Include a nimbus on small speed and shake up about 2 minutes until contents are filled with air bubbles as champagne in a glass.

For bigger amount of egg whites time of beating needs to be increased.

Weight will become is more dense. It won't become white at once, but will approach it.

Somewhere in process fill granulated sugar and put on it a pinch of lemon acid - it is and there is a way "bleach" of meringue.

4. Shake up at an average speed about a minute, switch a nimbus to the maximum speed and shake up to a dense stage which is easy for defining: raise a nimbus with whipped whites – on the end they will create the peak which isn't falling down, keeping a form.

It is possible to check readiness of standard of meringue also a spoon — a satin shade weight shouldn't spread.

5. Spread the shaken-up weight a spoon on the parchment paper laid on a baking sheet. Start pastries. It is better to bake on low heat that meringues didn't burn down, but the midway baked. For this purpose warm an oven to 150 °C, put a baking sheet, reduce temperature to 140 °C, dry meringue a little, and in 15 minutes switch off an oven.

Important! Ready meringue remains in an oven before full cooling.