Protein powder meringue

Protein powder meringue

Category: Confectionery

Ingredients
egg white powder	14 g
boiled cooled water	140 g
granulated sugar	300g

Cooking method

• This meringue is prepared in the same proportions and according to the same preparation technology as the meringue from natural protein.
• 1 protein = 3.5 g of powder.
• The powder is diluted in a ratio of 1:10.
• 
• Water is taken boiled, but cooled to room temperature.
• We put dry protein into the water
• Mix a little and immediately begin to beat.
• 
• Beat at first at low speed until foam forms.
• Then we increase the speed and beat until the shape can be turned over.
• The mass increases in volume by 5-6 times.
• 
• We measure out the sugar.
• We add it in a few tricks. First, in small portions 2-3 times, then pour the rest.
• Beat for a short time for 2-3 minutes.
• Signs of a ready-made mass for baking - it decreases slightly in volume, becomes glossy.
• 
• 
• We spread the mass on parchment or baking cloth. flatten in shape or set off with a pastry bag.
• Dry in a warm oven at 100 * (in my oven 120 *). Drying time 2 hours.
• 
• After baking, leave in the oven until it cools completely.
• 
• According to my observations, the meringue from dry protein turns out to be denser, whiter. In a cake it retains its shape longer than from natural protein.
• Here is a photo of two meringues baked according to the same recipe under the same drying conditions.
• On the left from natural protein, on the right from dry protein.
• 

Time for preparing:

2 hours

Cooking program:

oven

Note

This is an example of such a meringue in a piece of cake. The piece was photographed on the 4th day. At that time, the meringue "crumbness" was preserved.





Proteins are the basis of life. And as luck would have it, humanity lacks them. Meat, eggs, fish ... One could sometimes replace them with vegetable protein, but even here not everything is safe. Protein is, of course, in every plant. But which one? And how many?

There is not so little of it in wheat. Sometimes up to 13 percent, but the composition is not what we would like. Some amino acids are missing. And irreplaceable. For example, lysine. Therefore, wheat bread is not so perfectly digested. Better composition of amino acids in potatoes, but the most valuable layer there lies under the skin. You clean the tuber - all the wealth flies into the trash. And the percentage of protein is small - 2 percent. To get the required amount of it in 60 grams per person per day, you need to eat three kilos of potatoes every day, and not peeled, but "in their uniform."

When they tried to calculate how many cultivated plants that give protein in the world, it turned out that no more than a dozen: soybeans, beans, peanuts, peanuts, ordinary seed peas, and even a few southern, exotic ones: cow, pigeon, lamb ...

If you look at this whole company, it is easy to see that they are all legumes. And even from the same family of moths. And the product is given a similar composition.
True, great hopes were pinned on them. Our prominent climatologist A. Voeikov, a staunch supporter of legumes, wrote that the future belongs to them. That they are intended to replace meat, eggs, fish, from which he recommended to abstain (he believed that they give poisonous decay products).

As for minor flaws (difficult digestibility), selection will complete this.

However, it would still not be bad to diversify our protein menu.

We could add some more nuts to our list: walnuts, pistachios and hazel-hazelnut. There are not so few proteins in them. Pistachios have up to 24 percent, the same amount as peas. The walnut has a smaller value, but even there is 18 percent. Still, one and a half times more than wheat.

Lyudochka .. what is dry protein and where is it bought?

Larissa, read it here.

🔗

True, I got dry protein as a gift from girls from Ukraine.
Nastenka

[husky, Lyudochka]

husky, Lyudochka, forgive me for not on the subject, I also breed dry protein for chocolate chiffon biscuit, since there are 5 yolks and 8 proteins according to the recipe, so I add these 3 dry proteins. The result is also wonderful, as with the meringue !!

[husky, Lyudochka]

husky, Lyudochka, forgive me for not on the topic, I also breed dry protein for a chocolate chiffon biscuit, since there are 5 yolks and 8 proteins according to the recipe, so I add these 3 dry proteins. The result is also wonderful, as with the meringue !!

Exactly!! Off-topic.
But in order to be on the topic, I would take it and create a new recipe.
For example, I couldn't even think that dry protein could be used in a biscuit.
Now I know what?
And this is how I will add it to the biscuit? Dry straight into proteins.
In short !! Let's get better. She called herself a load - climb write a new recipe for chocolate chiffon biscuit on dry proteins.

Ira, seriously, I know that girls use dry protein for icing to their full. But about the biscuit ... something did not even occur to me. But ... this conversation is not for this topic.

And this is how I will add it to the biscuit? Dry straight into proteins.
In short !! Let's get better. She called herself a load - climb write a new recipe for chocolate chiffon biscuit on dry proteins.

So there is a recipe, here it is ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131710.0
And I am just like you. I pour dry protein with chilled boiled water, it will stand, swell, and then I mix it with "live" protein and beat it together.
It’s just a toad that presses me to put the yolks aside, they’ll stand up, stand up, but fly to the trash ...

Luda, but which meringue tastes more tender from normal protein or from dry? Probably dry meringue turns out like a flight in a cake - not biting and dense, or am I mistaken? I like meringues, which immediately begin to melt in my mouth, but I don't like purchased ones in any form.

Elon, the meringue really turns out denser when dried. But that's not at all like the store. Not tough. It melts in your mouth just like it does from natural protein. It holds well in the cake due to its density. But this does not mean at all that it is eternal. Lasts longer, but becomes softer over time.

Yeah thanks! It means that it turns out to be quite edible!

[Husky]

Husky, Hello. Please tell me which mixer do you use for whipping dry protein? What is its power? How long does it take? I try to beat the dry protein with a 450 watt mixer, but nothing happens. In a friend's combine it beats well, but the power is high there. Or it's not about power. I do not know.

Irina, I'm sorry I didn't see your question in the topic.
I am getting better.
I am writing a report that I promised you, here in the subject. I think it will be useful for others as well.
In MK, my protein is whipped in a Kenwood combine. Its power is 1000 W. I will not say exactly in time, you need to detect it. I do not do this, since now everything is already by sight. I am guided by the varying degrees of whipped protein.
Well, now, what I whipped today with a hand mixer.
I have a Kevud mixer. Power 400W.
I did it on the basis of 2 proteins: 8 grams of dry protein (my scales don't show 7 grams) + 80 grams of cold water.
Poured, stirred. Gave it to stand for 1 minute.
Beat for 1 minute at low speed (number 1, I have 5 speeds in total) until foam forms
Beat for 1 minute on medium speed (number 3) until smooth foam
Beat for 3 minutes at maximum speed (number 5) until soft peaks
Without stopping whipping, I added sugar 150 g gradually.
2 minutes continued to beat at maximum speed until tender
In total, the whipping time took me 7 minutes + 1 minute for soaking.
I set meringues to bake in the form of stylized roses at a temperature of 120⁰ for 1 hour 20 minutes
Here are some photos. I did not take a photo of soaking.



Photos of the finished ones will be exhibited later While baking.

Lyudmila, thank you very much. Now I will also try to beat the whites in this way.I will also write how it happened

Well, the result of dried bezeshek.
Whites whipped with a hand mixer
The yellow ones are whipped on a Kenwood combine. The recipe is the same, the baking time is the same. I don't see the difference.

And here are my dry protein meringues ... The result pleased

cream butter + boiled condensed milk

Husky, with what dye (dry or gel) did you tint the meringue?

[Zmeika]

Zmeika, I used Russian gel dyes.

I also took a Russian gel, but the meringue swam with it. And I tried it twice, and both times this effect.

[Zmeika]

Zmeika, maybe it depends at what point to add the dye? But at what moment I added, I don't remember. I'll bake tomorrow. I will add dye to the part and see.

[Zmeika,]

Zmeika,now she baked meringue, which she tinted with gel dye. The dye was added while whipping the soaked protein powder with water. Perfectly whipped to a foamy state. Then, as usual, I added granulated sugar in several steps. The protein has not fallen. But the color was not saturated, so already in the almost whipped meringue, I added more gel dye. Everything is fine. Nothing fell out.
I took some photos.

Husky, good evening to you, once again, can you ask this question, but if you are making a two-color meringue, then at what point should you add the dye? I add at the end - everything floats

[ViolettaVA]

ViolettaVA, just above I wrote that I add gel dye (made in Russia) to the liquid protein, even before I started whipping it.

[Husky]

Husky, yes, I read this, I meant that if you use 2 dyes, then how to do it: divide the proteins into 2 parts and whip? I can't figure it out (

[ViolettaVA]

ViolettaVA, no, if I needed a meringue of two colors, I would do it every time in a new way. First, beat with the addition of paint of one color, then beat the whites with the addition of paint of a different color. Would bake on two trays. That is, whipped the same color, put it in the oven to dry.
Beat a different color, put it on another baking sheet, opened the oven door and put on the second baking sheet. When you open the door with a meringue, nothing bad happens, so I would act like this.

[Husky]

Husky, thank you very much! And if this is an option?

[ViolettaVA]

ViolettaVA, since I added paint to the liquid protein and I know that this way the meringue turns out to be dense enough to be deposited, I would have gone again the same way as I wrote above. Whipped separately, adding dye to the liquid protein. Then she put two multi-colored masses in a bag and made stylized roses.
If, after beating, the protein mass (meringue) holds its shape well, then nothing will be of it if it is not used immediately. Of course, if only we are talking about the fact that she is left alone while the second portion of a different color is whipped and she will not be left alone for several hours.

[Husky]

Husky, something went wrong = (Beat the mass with dry protein to an excellent state of super-relief, put it in the oven, happy with this, it means that it has been dry for 2 hours, and he only has a crust that has grabbed and everything is damp inside ... I did protein many times, everything worked out .. What could be the matter? Dry until victorious? Temperature is not enough (set the same as for regular protein) ??

u, well, everything ... seems to have dried up .. no questions =)

[Incompetent]

Incompetent, I'm glad that everything worked out. But for the future. I do not increase the temperature, that when baking ordinary meringue, that of dry protein, the temperature is the same. I have 120⁰... But it is recommended to dry at 100⁰
The increase in temperature causes the sugar to caramelize and syrup at the bottom of the meringue.
And further. Often when baking meringues, the inside seems to be a little raw. By the time it should already be baked. I do not pay attention to this, because after it cools it will be dry. The meringue usually cools in the oven. But it happens that you have to get it right away. This applies to both dry protein and raw protein.

[Husky]

Husky, everything is clear =) but it was raw, raw, I pressed it with a finger and everything went inside ...Another question is, when you bake a cake, is it possible to correct it later, cut it off on top, on the sides (something badly leveled) or is it not worth opening the porosity?

I calmly cut it off, both on the cake itself, if the meringue cake is larger than the biscuit cake, or just on the table. Before putting the meringue on the cake. Another thing is that it is very fragile and you need to cut it very carefully, without pressing on the cake, but as if gradually, scratching the cake, starting with the crust and gradually deepening.

[Husky]

ok, we will try! THANK YOU, Husky

[Husky]

Husky Hello! Tell me, have you tried making pasta on dry protein? It so happened that there is a kilogram bag of dry protein in the refrigerator. I want to find an application for it)) It's a pity to throw out yolks from raw eggs (I just can't understand how the amount of dry powder corresponding to the amount of raw powder specified in the recipe is calculated. For example, for Italian meringue for making pasta, 50-53 grams of raw protein is needed. How to calculate how much powder to take? I would be grateful for your help))

[Shandro]

Shandro, on average, 6 grams of powder plus water - 2 proteins, 33 grams each =)

[Incompetent]

Incompetent, Thank you! Somewhere I calculated it, I only took the weight of one protein on average 35g. It turned out about 5 grams of powder for 53 grams. raw protein. I have Rospak powder. It says that 1 kg of dry protein corresponds to 316 egg whites. But what proteins were used (small, medium or large eggs) to make the powder - the question (Well, I’ll try to make an Italian meringue first, in any case there’s no one, but there will be savings) Moreover, I often do pasta, I study with grief in half, so say, I'm stuffing my hand)))

[Incompetent]

Incompetent, now weighed the protein of the Oka egg (large), it turned out as much as 43 grams.

[Olga]

Olga, no for pasta did not use dry protein.
Yesterday I wanted to answer in another topic, but the computer hung up and could not answer.
We have basic information on dry protein in the "icing" section, as it is often used here.
Look here this fast. And after a few messages, there is a post where Nastya tells in what proportions and how to breed dry protein.

[Husky]

Husky, Thank you so much! I will definitely take a look, especially since the topic of icing is also relevant for me, because I love gingerbread cookies and often cook it for the children around me)))

Husky and how to correctly collect a cake from a meringue layer? First sponge cake then cream then base and then? And what kind of cream and biscuit is better to do?

[Dora_1]

Dora_1, Svetlana, here HERE I write in detail how I bake and assemble a cake with a meringue layer.
I can only add that the biscuit can be not only according to the recipe that I gave, but any that you like. And also the biscuit can be soaked in syrup. You can add all kinds of additives to a cream or a biscuit.
If the cake contains meringues, then it is better to use oil-based creams. This way, the meringue will remain "frail" longer. If you use another cream, then to cut off moisture from the cream, you can smear it with chocolate.

Lyudmila thanks for the quick response. Are you making a base from regular protein? I don't know if I can find dry protein in my city.

Sveta, here's the topic as usual meringue
A little later in that topic I will post a photo of the shot description of the meringue preparation in the tutorial.

Thank you. I am already studying the topic. What would I do without a forum

Girls, if you beat without sugar, you get meringues?
And yet, I did not find the usual protein, eats sports pit egg white 100%, it seems like it should fit?

[showme]

showme, and how without sugar? how will the protein stabilize?
I'll wait, too, I'll listen, maybe they'll tell you something new ..

on the usual it turns out like polyurethane foam, I thought it might turn out more tightly on dry