Beze on sticks, or homemade meringues, is a dish,which is familiar to many from the earliest childhood. When girls grow up and become real housewives, they often face the problems of making a good meringue at home. Indeed, to make such a dish at home, and without the fractures, cracks, chipped, lush and appetizing, will have to make a lot of effort. And a couple of culinary tricks come in handy.
Today we will tell you how to make a meringue on a stickat home and what tricky chef's tricks will come in handy for this recipe. Options for the preparation of meringue can be several (French, Italian, Swedish, Swiss, etc.). In Switzerland, a water bath is used for cooking, on which sugar crystals already dissolved in proteins are whipped. In Italy, use sugar syrup, which is brewed for a long time and according to a special recipe.
But the Russian meringue on sticks is a meringue in French. Perhaps the easiest and easiest to prepare. But there are also some secrets that we will reveal later.
To make meringues, only proteins andgranulated sugar. But today we propose to prepare a bright and colorful meringue on a stick, the photo of which will already provoke the production of saliva. The taste will be even more pleasant than the appearance, as for the fragrant aroma we add vanilla sugar, and for greater appetite - food fruit and berry additives.
Beze on a stick, the recipe of which we todaywe offer, supplemented with a special cream that will serve as a glue base between the wooden skewer and the meringue itself. You can fasten meringues to each other by any means. To do this, use a cream for cakes, a base of condensed milk (as in our case), fruit or berry jam, etc.
By the way, you can not prepare a binding basetogether with meringues on sticks. In the recipe, even a cream that you recently used for a layer of cake or cakes can come in handy. Just during the preparation of dessert, put a small amount of cream in a sealed container and put it in the refrigerator. Cream so can keep its "glutinous" qualities for three to five days.
Glutinous basis for meringue on sticks is betterprepare in advance if you do not need a jar in the refrigerator, stored from past culinary experiments. Softened butter should be beaten with a mixer together with boiled condensed milk. The cream can be dyed with oil or gel food colorings, and can be left, so to speak, in its original form. After whipping, remove the mass in the refrigerator until the right moment.
The first and, perhaps, the most important rulecooking meringue - the correct temperature of proteins. Never use egg white immediately after you get it out of the refrigerator or brought from the store. Give eggs a little to stand and take the room temperature. Heated proteins or eggs are not recommended.
In some recipes there is a point wherethe exact temperature of the proteins is indicated. For example, fourteen degrees. But not every landlady has the opportunity to measure this temperature. Experienced cooks say that no special measurements are required. Eggs will be enough fifteen to twenty minutes to lie on a plate on the table in the kitchen, and they are ready for further work.
The dishes in which you will whip the squirrels,must be dry and clean. Start whipping at a slow speed. The average speed of the mixer is recommended to be set only after two to three minutes of whipping at the minimum. In a couple of minutes it will already be noticeable that the proteins began to acquire a snow-white bright color and turn into a strong glossy foam.
Sugar sand should be poured thina trickle only after the whiskers were already whipped for five minutes. So that sugar does not stick to the walls of the tank, direct the jet of sand on the blades of the mixer. With this technique and lumps in the process will not form. After the whole portion of sugar is added to the proteins, you can saturate the future meringue with fragrances. Add vanilla sugar, aromatic fruit additives or plain vanillin. Also slowly and gradually.
An important point.The peak produced by whipping the proteins should not be constant. Experienced cooks advise to achieve such a consistency of protein mass, when the peak is formed, but quickly falls off. That's it such a meringue will be real, persistent and never crack in the process of baking.
If you decide to make bright meringues on a stick,then you need food colors to work. Experts advise to give preference to dry coloring substances. Liquid gel stains under the influence of temperature in the oven can lose color saturation. Dry, on the contrary, become only brighter. In addition, dry dye does not affect the consistency of the protein mass.
A large baking tray must be laid in advanceparchment paper or foil. The temperature of the oven is from one hundred to one hundred and ten degrees. Prepared protein mass is placed in a bag or special confectionery bag with a nozzle of any shape. Extrude the desired portion on a baking tray. We bake meringues for an hour.
After the meringue gets a little brown, it's ready. We take out the baking tray, put the meringue on a flat plate and give it a little rest and cool down.
It remains only to fix the sticks.For this we take one merengu and lubricate it with cream. Next, put the stick and close the second meringue. It turns out a kind of pie, where as a filling we are a wooden skewer. We give the dessert time to make the cream "glue" grab and froze. Now meringues on sticks can be laid out with a beautiful ring on a festive dish and served to the table.
