Traditional recipes

Marshmallows

Marshmallows


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Beat the egg whites, gradually add the sugar, then the lemon juice and essence.

When the egg whites no longer fall from the bowl, when we turn them over, they are placed in a tray with a shape or spoon, they are baked on low heat for 40 minutes (if they start to brown, they are covered) at the lowest temperature, and with the oven door slightly open.


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Extraordinary! This is the word, tasty and not very sweet. I still added sugar. Thank you for posting simple and tasty recipes.

it was super good and very easy to prepare

you can also add ground walnuts

Mirela Gabriela Buhus, February 11, 2014

Cedrique Timi, February 9, 2014

Lolea Doru, December 12, 2013

I'll try. I'm easy to do.

Alex Myru, October 5, 2013

Dumitru Vasile, August 13, 2013

Valentina Budu, July 31, 2013

Dima Carmen, July 31, 2013

I invite you to meringues and burnt sugar cream.

I made jokes, but I don't think I beat the target well, that they made cabbage. , and a juice remained at the bottom of the bowl. although I tried this recipe once and it turned out, it was delicious!

amalia, February 26, 2010

what do you say miki ?? when you still have ideas like this, keep them for yourself: D

valentina ionita (Chef de cuisine), February 7, 2010

valentina ionita (Chef de cuisine), February 6, 2010

I really like meringues.

bake with the oven door ajar

mirela, September 7, 2009

But. 45..de..min. a little too much. I mean, I kept them for 5 minutes and they were a little burnt. (.

Michelle, September 2, 2009

I put a tablespoon of sugar in each egg, beat about 5 egg whites until they froth and then add 5 tablespoons of sugar 1 by 1 and beat in the meantime until it tastes and the sugar is no longer felt on the tongue. It's my favorite dessert since I was little. Good appetite!

Tell me how much 88g of sugar means and I don't have enough to measure. What does a cup mean in comparison. Pls want reply :)

Today I made a belly soup and if I still needed 10 yolks for the soup I was thinking what to do with the egg whites and then I came up with the idea to make some meringues. I beat the 10 egg whites very well with the mixer then I gradually added the sugar, after which I came up with the idea to put 3 teaspoons of ness that are fantastic and delicious. try.

I made the meringues too. they turned out very good! Worth a try. simple and good


1. No fat

Before you start, make sure that all utensils, ie the mixer bowl and its accessories are perfectly clean, without traces of grease or detergent. The best containers in this sense are those made of glass or stainless steel. Plastic bowls tend to retain fats from past dishes and sabotage your dessert.
Even when it comes to placing meringues in the pan, you should not use any kind of fat. Put the baking paper on the tray, and if you want it not to move while forming the meringues, stick it to the tray with a little composition, but in no case with oil or butter.


Cooking lesson: meringues

A recipe simpler than theirs does not exist. With two ingredients you can make the sweetest and crispest dessert. You can add toppings, turn them into cakes or eat them plain next to a lemonade.

When I was a kid, I used to call them clouds. My mother placed them with a spoon in the tray, on baking paper, and hid them in a cardboard box in the pantry. The meringues of childhood do not resemble those in stores and since the fashion of macarons appeared they seem to have lost their popularity.

The first attempt was some burnt meringues (because I didn't know you had to keep them in the oven at low temperature). The second try was some meringues breathed with small bubbles of melted sugar on the surface (because I didn't have the patience to beat them enough). The third attempt in which I wanted to spin as many trays of meringues in the oven resulted in some too crispy and some too soft. It was only the fourth time it was successful on the whole line: beautiful meringues, crunchy on the outside and slightly sticky on the inside.

Back to basics

What have I learned from so many trials?

The mixer bowl and vanes must be perfectly dry and degreased. Therefore, a plastic bowl is not the best choice because no matter how much you squeeze it, it still hides traces of fat.

The egg whites are easily separated from the yolks when they are cold, but to get a foam with volume you have to let them reach room temperature (15-30min). A few drops of vinegar or lemon juice added after you get a whipped cream helps them stabilize and get whipped egg whites like a book.

The best sugar for meringues is fine or super fine (not powder) because it dissolves quickly and easily in egg whites. The ratio you need to remember is 50g of sugar per 1 egg white. Gradually add as you beat the egg whites to incorporate more easily. You can check if it is completely dissolved by rubbing a little foam between two fingers. If it's still gritty, keep mixing.

The temperature at which the perfect meringues are baked is between 100C and 140C. A low temperature allows the gradual evaporation of moisture from the meringues and the formation of their crunchy texture. If the temperature is too high, the egg white on the surface will stabilize faster and burn, which will cause the surface to crack and turn brown. To prevent the meringues from cracking, refrain from opening the oven door for at least the first half hour.

Meringue recipe

  • 3 egg whites
  • 150g fine sugar
  • & frac14 teaspoon white wine vinegar
  • 1 teaspoon vanilla extract

Preheat the oven to 100C. Whisk the egg whites at medium speed. Add the vinegar and continue mixing, gradually adding (teaspoon by teaspoon) the sugar. Then the vanilla extract. The meringue is ready to bake when it has a shiny appearance and is as sticky as whipped cream.

With a spoon or pastry, form the meringues in the tray on a baking paper. Put them in the oven for 1 & frac12 - 1 & frac34 hours. They are ready when they become crispy on the outside, and inside their core is still slightly chewed.

Do not remove the tray from the oven. Just turn off the temperature / fire and leave the door ajar. Let the meringues cool in the oven for a few hours or overnight.

I made them in two shapes: discs and clouds, but you can give them whatever shape you want. You can eat them decorated with whipped cream, fruit, ice cream, chocolate sauce. Store well for a few days in a tightly closed box, which protects them from moisture.

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Meringues - Recipes

I had tried before making dukan meringues but I was not very happy with the result. But now, after using konjac flour in several recipes and seeing how it works, I said to try it in meringues as well.

And they came out. Huge meringues (you can also use posh / spirit to shape them), which I sprinkled with sugar-free blueberry syrup and enjoyed (the syrup can only be used in consolidation or in the nutritional scale starting on Wednesday).

Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Monday

Ingredient:

-4 egg whites at room temperature

- 1 pinch of salt

- vanilla essence (or any flavor you want)

Preparation:

Put the egg whites with a pinch of salt in a larger bowl and beat with a mixer until a thick foam is formed.

When the foam is formed, add the konjac flour and a tablespoon of sweetener (I put in parallel, one of xylitol and one of erythritol), in the rain and continue to stir so that the sweetener melts.

Finally add the vanilla essence and mix the foam for another 30 seconds. It must be very dense and glossy (seen in the picture).

Place on baking paper, either using a spoon or posh / spirit.

In the meantime, heat the oven to 120 degrees.

When you put the tray with meringues in the oven, lower the temperature to 100 degrees.

Place the tray on the middle grill of the oven and bake the meringues for 1 hour and a half. Turn off the heat and let them cool in the oven with the door open.

When you consume them, pour the blueberry syrup over them. Delicious!

Tips for perfect meringues:

- non-dieters can replace konjac flour, xylitol and erythritol with 220 g of sugar

- the egg whites must be kept at room temperature for at least 30 minutes before beating

They can be kept at room temperature, in a bowl with a lid for about 4 days or in the refrigerator and longer if they soften along the way they can be put in the oven at 200 degrees for 10 minutes


Marshmallows

Because I had my egg whites left over, I made my first meringues.
They melt in your mouth and the chicks are very happy.
I really wonder..why haven't I done so far ?: D

4 egg whites
a cup of powdered sugar (220 gr)
2 teaspoons food starch

It can't be simpler than that.

We put on the fire a pot of water with a diameter smaller than the diameter of the bowl in which we will mix.

Put the mixer in the egg whites, set on low speed and mix for a minute. Increase the speed and mix for another 1-2 minutes, until the egg whites are foamy.
Add 1/3 of the amount of sugar and mix until the sugar melts.

It's time to put the bowl on top of the bowl of water.
Add the remaining sugar in two portions and mix until the egg whites form spikes and do not flow when we turn the bowl upside down. Add the starch and mix.

We lined a tray with baking paper.
Grease it with butter.
Turn the oven to 150 degrees (or as low as we can).

Put the beaten egg whites in a posh or a bag cut at a corner and sprinkle the meringues on the baking paper.

Put the tray in the oven and leave the oven door closed for 30 minutes, then open it and leave it for another 50 minutes.


Meringues - Recipes

I had tried it before making dukan meringues but I was not very happy with the result. But now, after using konjac flour in several recipes and seeing how it works, I said to try it in meringues as well.

And they came out. Huge meringues (you can also use posh / spirit to shape them), which I sprinkled with sugar-free blueberry syrup and enjoyed (the syrup can only be used in consolidation or in the nutritional scale starting on Wednesday).

Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Monday

Ingredient:

-4 egg whites at room temperature

- 1 pinch of salt

- vanilla essence (or any flavor you want)

Preparation:

Put the egg whites with a pinch of salt in a larger bowl and beat with a mixer until a thick foam is formed.

When the foam is formed, add the konjac flour and a tablespoon of sweetener (I put in parallel, one of xylitol and one of erythritol), in the rain and continue to stir so that the sweetener melts.

Finally add the vanilla essence and mix the foam for another 30 seconds. It must be very dense and glossy (seen in the picture).

Place on baking paper, either using a spoon or posh / spirit.

In the meantime, heat the oven to 120 degrees.

When you put the tray with meringues in the oven, lower the temperature to 100 degrees.

Place the tray on the middle grill of the oven and bake the meringues for 1 hour and a half. Turn off the heat and let them cool in the oven with the door open.

When you consume them, pour the blueberry syrup over them. Delicious!

Tips for perfect meringues:

- non-dieters can replace konjac flour, xylitol and erythritol with 220 g of sugar

- the egg whites must be kept at room temperature for at least 30 minutes before beating

They can be kept at room temperature, in a bowl with a lid for about 4 days or in the refrigerator and longer if they soften along the way they can be put in the oven at 200 degrees for 10 minutes


Meringues - Recipes

I had tried it before making dukan meringues but I was not very happy with the result. But now, after using konjac flour in several recipes and seeing how it works, I said to try it in meringues as well.

And they came out. Some huge meringues (posh / spirit can also be used to shape them), which I sprinkled with sugar-free blueberry syrup and enjoyed (the syrup can only be used in consolidation or in the nutritional scale starting on Wednesday).

Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Monday

Ingredient:

-4 egg whites at room temperature

- 1 pinch of salt

- vanilla essence (or any flavor you want)

Preparation:

Put the egg whites with a pinch of salt in a larger bowl and beat with a mixer until a thick foam is formed.

When the foam is formed, add the konjac flour and a tablespoon of sweetener (I put in parallel, one of xylitol and one of erythritol), in the rain and continue to stir so that the sweetener melts.

Finally add the vanilla essence and mix the foam for another 30 seconds. It must be very dense and glossy (seen in the picture).

Place on baking paper, either using a spoon or posh / spirit.

In the meantime, heat the oven to 120 degrees.

When you put the tray with meringues in the oven, lower the temperature to 100 degrees.

Place the tray on the middle grill of the oven and bake the meringues for 1 hour and a half. Turn off the heat and let them cool in the oven with the door open.

When you consume them, pour the blueberry syrup over them. Delicious!

Tips for perfect meringues:

- non-dieters can replace konjac flour, xylitol and erythritol with 220 g of sugar

- the egg whites must be kept at room temperature for at least 30 minutes before beating

They can be kept at room temperature, in a bowl with a lid for about 4 days or in the refrigerator and longer if they soften along the way they can be put in the oven at 200 degrees for 10 minutes


Marshmallows

Because I had my egg whites left over, I made my first meringues.
They melt in your mouth and the chicks are very happy.
I really wonder..why haven't I done so far ?: D

4 egg whites
a cup of powdered sugar (220 gr)
2 teaspoons food starch

It can't be simpler than that.

We put on the fire a pot of water with a diameter smaller than the diameter of the bowl in which we will mix.

Put the mixer in the egg whites, set on low speed and mix for a minute. Increase the speed and mix for another 1-2 minutes, until the egg whites are foamy.
Add 1/3 of the amount of sugar and mix until the sugar melts.

It's time to put the bowl on top of the bowl of water.
Add the remaining sugar in two portions and mix until the egg whites form spikes and do not flow when we turn the bowl upside down. Add the starch and mix.

We lined a tray with baking paper.
Grease it with butter.
Turn the oven to 150 degrees (or as low as we can).

Put the beaten egg whites in a posh or a bag cut at a corner and sprinkle the meringues on the baking paper.

Put the tray in the oven and leave the oven door closed for 30 minutes, then open it and leave it for another 50 minutes.


Homemade goodies. How to make soft meringues at home (marshmallows)

These are sweets that we have enthusiastically adopted from Americans and we love them because they are soft and fluffy, have a sticky texture and are slightly gummy. If the options you find in the store don't seem like the best choice, you should know that you can make them at home. They are based on gelatin and sugar syrup and are very easy to prepare.

In less than half an hour you can prepare these soft meringues with your own hand. You will need, however, a static mixer with a fixed bowl because it has a higher power and you do not risk destroying its engine by spinning in the dense and sticky mixture for this type of meringue.

Once you have mastered the basic recipe, it will be very easy to adapt it to make colorful and fragrant meringues. You can add cocoa or mint, orange or almond extracts for sweets with different flavors. You can also use chocolate chips, drops, coconut flakes or spices to decorate them.

How to make soft meringues (marshmallows)

Ingredients (for 80-100 pieces):

For hydrating gelatin:

For soft meringues:

  • 180ml water
  • 290g sugar
  • 350ml liquid glucose
  • a pinch of salt
  • 200g powdered sugar
  • 75g starch

Method of preparation:

Grease a 22x33cm tray well with a little vegetable oil.

Mix 120ml of cold water with the vanilla extract and pour the mixture over the gelatin in the bowl of the mixer. Mix using a fork until the gelatin acquires the consistency of a granular sauce.

Combine 180ml of water with sugar, liquid glucose and a pinch of salt in a pot. Do not mix. Put on medium heat and bring to the boil, moistening the walls of the pot with a pastry brush soaked in cold water. This prevents the syrup from crystallizing. If you do not have a pastry brush, cover the pot with a lid for 2 minutes as soon as the syrup boils. Do not mix in the syrup until it boils because it risks crystallizing.

Boil the syrup until it reaches a temperature of 119-121C. With the mixer on, pour this hot syrup over the gelatin prepared in the bowl. Stir continuously at low speed until you pour all the syrup.

After you have incorporated all the syrup, cover the bowl with a towel and mix at high speed. You can remove the towel after the mixture starts to thicken.

Continue to mix for 10 minutes. The meringue will be liquid at first, then it will become opaque and whitish with a creamy texture. After the first 5 minutes it will start to increase in volume. At the end, the mixture will be dense and sticky, and in appearance it will look like a vanilla ice cream, slightly softened.

Pour the meringue into the prepared tray, level with your hands greased with oil and let it harden between 6 and 24 hours, at room temperature.

The next day mix the powdered sugar with the starch. Sprinkle a little of this mixture over the meringue in the pan and spread evenly with your palm. Turn the tray over and pour the meringue on the table. Sprinkle powdered sugar mixed with starch over the meringue

With a very sharp knife, cut the meringue into cubes. It will be easier for you to soak the knife in water from time to time. If you want, you can use it to cut and shape biscuits.

Keep the meringues in a box with a lid at room temperature. I can last for a few weeks.

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Marshmallows

Because I had my egg whites left over, I made my first meringues.
They melt in your mouth and the chicks are very happy.
I really wonder..why haven't I done so far ?: D

4 egg whites
a cup of powdered sugar (220 gr)
2 teaspoons food starch

It can't be simpler than that.

We put on the fire a pot of water with a diameter smaller than the diameter of the bowl in which we will mix.

Put the mixer in the egg whites, set on low speed and mix for a minute. Increase the speed and mix for another 1-2 minutes, until the egg whites are foamy.
Add 1/3 of the amount of sugar and mix until the sugar melts.

It's time to put the bowl on top of the bowl of water.
Add the remaining sugar in two portions and mix until the egg whites form spikes and do not flow when we turn the bowl upside down. Add the starch and mix.

We lined a tray with baking paper.
Grease it with butter.
Turn the oven to 150 degrees (or as low as we can).

Put the beaten egg whites in a posh or a bag cut at a corner and sprinkle the meringues on the baking paper.

Put the tray in the oven and leave the oven door closed for 30 minutes, then open it and leave it for another 50 minutes.



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