Meringue on a Stick
by Editorial Staff
Beautiful and vibrant meringue cakes. And most importantly, it’s very easy to cook.
Ingredients
- Egg white – 3 pcs.
- Sugar – 150-180 g
- Vanilla or vanilla sugar
- Gel food coloring (optional)
Directions
- We carefully separate the whites from the yolks.
- Add sugar (165 g) and vanilla to the proteins.
- We are building a steam bath.
- Stir thoroughly and quickly, heat the protein until the sugar dissolves. No need to whip.
- Pour the mass into the mixer bowl and start whisking – first at medium speed, and then at high speed, for several minutes.
- Beat the whites until beautiful peaks are obtained.
- Place the meringue of the desired shape on a baking sheet lined with baking paper. If desired, the protein can be tinted with food coloring.
- Insert the skewers into the meringue cakes.
We send the meringue to the oven to dry at a temperature of 90-100 degrees for 1-1.5 hours, slightly opening the door. Then turn off the oven and let the meringue cool there (otherwise it will soften). - The result is bright and completely dry meringue cakes.
- Meringue cakes are perfect for the holidays, as a sweet treat, and also as a cake decoration.
Enjoy your meal!
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