Christmas Meringue
by Editorial Staff
Bright colorful meringue is a cherished sweetness for children! You can easily make meringues at home, in the form of snowmen, snowflakes, and other symbolic figures. From this meringue, you can assemble edible gift sets for babies. Also, the New Year’s meringue will become a wonderful decor for festive baking and original decoration for the Christmas tree!
Ingredients
- Egg whites – 3 pcs. (90 g)
- Sugar – 180 g
- Lemon juice – 2 teaspoon
- Confectionery sprinkles – for decoration
- Gel food dyes (blue, black, orange) – for decoration
Directions
- Prepare foods for your New Year’s homemade meringue.
- Divide the eggs into whites and yolks. We won’t need yolks. Make sure that not a drop of yolk gets into the whites. Pour the egg whites into a clean, dry bowl.
- Measure out the sugar and add it to the egg whites. When calculating the amount of sugar, be guided by the fact that the ratio of protein and sugar should be 1: 2, i.e. sugar should be taken twice as much by weight as proteins. I have 3 egg whites weighed 90 g, I took 180 g of sugar.
- Whisk the whites with the sugar and place in a steam bath. For a steam bath, pour water about 2 fingers into a saucepan, bring it to a boil, turn the heat to medium, put a bowl of sugar and protein mixture on the saucepan, making sure that the bottom of the bowl does not touch the water. Whisk the mixture all the time until the sugar crystals disappear. This will take about 5 minutes.
- Pour the protein mixture into another bowl, it will have a temperature of about 60 degrees. For whipping the meringue, I used the kitchen machine, a large round whisk for whipping. You can beat the meringue with a mixer, but this will take more time.
- Beat the protein mixture until it cools, and the meringue acquires a dense consistency, white color, glossiness, and the grooves from the mixer remain clear. Pour in the lemon juice about halfway through the whipping process.
- Divide the protein mass into three parts – leave one part white, tint the second with a small amount of blue or cyan gel dye, and paint the third a little more to get a deeper blue.
- Divide the meringue protein into three piping bags.
- I used the following attachments: for snowmen meringues made of white mass, a round attachment with a diameter of 1.3 cm is suitable, for a blue meringue – a 1M open star attachment, for a blue meringue – a small star.
- Place the meringue on a baking sheet lined with baking parchment. You can come up with how your bezels will look like, or look at the photo how I planted them. The result is snowmen, a couple of snowflakes and small snowflakes-stars.
- Decorate the meringues with confectionery sprinkles before drying.
- Dry the meringue in an oven preheated to 75-80 degrees for about 2 hours. The meringues should be completely dry, easily peeled off the parchment.
- You can additionally decorate snowmen by drawing faces with the help of gel food coloring.
- The New Year’s meringue is ready!
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