Light meringue inspired by the Crystals of the Wind by Hervé Tisza

Category: Confectionery
Kitchen: french
Light meringue inspired by the Crystals of the Wind by Hervé Tisza

Ingredients

egg whites (C0) 2 pcs
cold water 3 tbsp. l.
sugar 3 tbsp. l.

Cooking method

  • Light meringue inspired by the Crystals of the Wind by Hervé Tisza
  • Separate the whites from the yolks, beat lightly, add 3 tablespoons of cold water, continue beating until firm peaks, add 3 tablespoons of sugar, beat for a couple of minutes. Transfer to a bag, plant on a sheet.
  • I dry in a slightly open gas oven at ≈ 120º for 1 hour. Immediately after the oven, the meringues are a little cottony, but after cooling they become rustling crumbly! If in doubt, leave them to cool in the turned off oven.
  • The meringues do not grow when dried, you can deposit it quite tightly. Two proteins make a meringue baking sheet + a little more.
  • This meringue differs from the classic one in its amazing structure - it is weightless, rustling-ringing, tender and melting!
  • if there is no video
  • The "original" recipe looks like this on the Russian-speaking Internet:
  • 1 protein
  • 1.5 table. spoons of water
  • 30 grams of sugar
  • 15 grams of caster sugar
  • Cook for 40 minutes at 120 ℃ + 2 hours at 100 ℃
  • Details of temperature experiments:
  • Cooking in an electric oven (temperature set by relay, without thermometer) Natalia Fuchs's experience showed that my electric oven is BREAKING:
  • I dried it for 40 minutes at 120º (most likely 150º) + 1 hour at 75º (most likely 100-120º) - everything worked out, but they quickly fried and became a little dark!
  • I dried for 2 hours at 75º (most likely 100-120º) - everything worked out!
  • I dried for 1.5 hours at 75º (most likely 100-120º) - everything worked out!
  • Cooking in a gas oven:
  • I dried for 1 hour in a slightly open oven at ≈120º + 1 hour, defended in a switched off and closed oven - the result is worse than just drying for an hour - everything worked out, but there was a taste of "fried eggs"
  • Dried for 1 hour in a slightly open oven at ≈120º. Since I intend to cook mainly at home in a gas room, this is the time I write in OWN version.
  • Husky experiments with an original recipe and cakes
  • Experience with low temperature 75º Natalya Fuks
  • I found two varieties of Tees meringue on the Internet
  • for espresso with nuts 🔗
  • the same + experience with the microwave 🔗

The dish is designed for

50-80 small bezenges

Time for preparing:

15 min cook, 1 hour dry

Cooking program:

baking in the oven 120 ℃

Note

Hervé This - author of the term "molecular gastronomy".
Hervé This (born 1955 in the village of Suresnes, near Paris) is a French physicochemist, Corresponding Member of the French Academy of Agriculture, founder and scientific director of the Food, Science and Culture Foundation at the French Academy of Sciences. He works at the Institut national de la recherche agronomique and the Paris Institute of Technology for Life, Food and Nature (AgroParisTech).
The main area of ​​scientific research is molecular gastronomy, that is, the science of culinary phenomena (more precisely, the search for the mechanisms of the phenomena that occur during culinary transformations). Herve and fellow Oxford University physics professor Nicolas Kurti revolutionized food philosophy by inventing a new technology for processing familiar foods.

Scientist's blog - 🔗./

Hervé Tisz article on eggs from the French magazine "Chemistry News" (PDF file) 🔗

Interview in the Journal des femmes 🔗

Article in the English magazine The Observer 🔗

Joint project with "three-star" chef Pierre Garnier
🔗

If you do not speak languages ​​- try reading through translators, a lot of cognitive!


The most famous experiments of Tees -
24 liters of mayonnaise from 1 egg!
Chocolate Chantilly - chocolate whipped into foam with water, no eggs added!
"Crystals of the Wind" - protein whipped with cold water and sugar!
Ideal "soft-boiled eggs" - boiling eggs at a temperature of 65 ℃ (well-known sous-vide), the yolk at this temperature remains liquid!


Experiments with temperature settings and baking times.
Husky 2 hours at 90ºC (electric oven)
Vitalinka 2 hours at 100ºC with convection on 2 trays (electric oven)
sedw at 100ºC 1 hour (electric oven)
Tverichanka 2 hours at the minimum temperature in a gas oven

Mom Tanya
Wow!!!!!!! Thank you! Maybe this will be "my" meringue recipe ??? A layer can I dry? And how does it taste? Loose or plump?
Doxy
It tastes like melting, weightless!
Pets are delighted - now there are no purchased meringues!
Mom Tanya
Quote: Doxy

It tastes like melting, weightless!
My family is delighted - now there are no purchased meringues!

They didn't bake the cake in layers, did they?
Doxy
I didn't bake cakes, but I think there shouldn't be any problems with the layer.
Chef
You are the author for me first of all dough for dumplings without kneading, so I look closely at your recipes. And this recipe is in the same trend - everything is very quick and simple.
Doxy
Chief, thank you for your attention to my exercises.
Natalishka
DoxyEverything, I liked the recipe so much for its simplicity that tomorrow I will bake it. I love bezeshki since childhood. And the new oven must be checked. I wish tomorrow would come
AlenaT
An interesting recipe, and the cookies are just weightless!
I will definitely try!)))
Doxy
Alena, Natalia, be sure to try - amazing meringue!
In the description on one gastronomic site there is such a phrase
"Mais attention! Si l'expérience est inédite, elle est aussi totalement addictive. Il faudra vous faire violence pour fermer la boîte et l'éloigner."
which translates as:
"But watch out! From the very first preparation, it is absolutely addictive. You will have to make an effort to close the box and put it away." We did not remove any boxes, I prepare a new portion as soon as the old one ends ...

Natalishka
Maybe out of place, but I want to share. When my mother used to make an omelet, if there was no milk and sour cream on hand, she added a little cold water. The omelet was lush. So there is something about adding cold water.
Chef
Water, as I understand it, is better from the refrigerator?
And I would like to know the Boshevsky model of such an interesting mixer
Doxy
Yes, water from the refrigerator, now there is always a glass of water there))
harvester bosch mum 4405

Natalia, very much in the subject!
Stumbled upon Chekalova's "Mother Pulyar's omelette" 🔗
it just talks about Tees's experience with proteins ...
Kokoschka
Is it really possible. so little sugar !!!
Doxy
In a whisper: once did it with TWO spoons of sugar - it worked!
Kokoschka
And I recently made a bizet for 2 proteins 250 grams of sugar, everything is wonderfully tasty well, very high in calories, and it's just lovely tomorrow I will definitely try. Thank you!
Doxy
Lilia, you will not be disappointed - I guarantee!

A funny video in which Christèle Gendre "prepares" Wind Crystals with nitrogen!
🔗

Kokoschka
Fun video!
Went to see your dough recipe ...
kirch
Stumbled upon Chekalova's "Mother Pulyar's omelette" 🔗
it just talks about Tees's experience with proteins ...
[/ quote]
I read it, very interesting, you need to try.
Doxy
Lyudmila, after a personal acquaintance with "Crystal Wind" has ceased to treat molecular cuisine with prejudice, she learned a lot of useful and interesting things, probably there are still many chemical and physical subtleties that would simplify cooking.
Now I dream of buying books Modernist Cuisine at Home, La cuisine note à note and Cours de gastronomie moléculaire in Russian ... Don't we have publishers here?
kirch
Vera, thanks for the educational program. I heard the expression "molecular cuisine", but somehow did not pay attention and did not penetrate. I will definitely read it. I'll try to cook meringue tomorrow
Kokoschka
Lyudmila, an interesting omelette recipe, you must try.
Vera, but about the books that you write, are they in Russian?
Doxy
Lily, unfortunately they are only available in French and English. I really hope that someone, someday, will publish them in Russian.

Ludmila, be sure to cook meringue! Then you can safely talk about using molecular cooking in your own kitchen!
Tomorrow I want to master the chocolate Chantilly - New Year's growth Jo ... continues)))
Kokoschka
Tomorrow I want to master the chocolate Chantilly - New Year's growth Jo ... continues)))

Difficult to do?
prascovia
In my opinion, there is not much magic in these "crystals"! We must try to bake and make sure! Thank you!
Doxy
prascovia, that's right! And how they rustle after the oven ... I think it was this rustling that prompted the author to the name!

Lily, judging by the description - elementary!
Kokoschka
Vera, if you like it, then tell us what kind of dish ...
Doxy
If impressed - I promise the video!
Chef
Quote: Doxy
harvester bosch mum 4405
Thank you, read about him. It is just such recipes that are brilliant in their simplicity and accessibility that will motivate you to buy such a technique.
Doxy
Chef, this 4405 mum, the poorest in terms of equipment, was chosen very carefully and was bought especially for kneading and whipping. I use it for a month - it has exceeded all expectations!
Issue price - 55 € 🔗
Kamusik
Vera, tell me, what is its power?
Chef
The link is - 500 watts.
Doxy
Tanya, 500 Watt, 3.9 Liter
And, in general, the power of the "whisk" in this recipe does not matter. At the dacha, I whipped a noname with a power of 250W with a hand mixer, maybe the proteins were not as "standing" as after the bosh, but the taste and quality of the finished meringue was exactly the same.
Kamusik
Thank you Chief!

Vera, how long does it take for Boshik to beat the whites? I'm just looking ...
Doxy
Judging by the timer in the video, it took 7 minutes from the start of whipping to transferring to the bag.
Crochet
Quote: Doxy
Cook for 40 minutes at 120 ℃ + 2 hours at 100 ℃

Quote: Doxy
1 hour drying

Verochka, I got confused, so how long do you need to dry the meringue, 40 minutes + 2 hours or 1 hour?
kirch
And I have another question. If there are 2 trays - dry at the same time? Oh, I forgot, there is still a question. In email oven at 75 degrees. also dry for 1 hour?
Doxy
In an electric oven (the temperature is set by a relay, without a thermometer!):
I dried it for 40 minutes at 120º + 1 hour at 75 in electric - everything worked out, but they quickly fried and became a little dark!
I dried for 2 hours at 75º in electric - everything worked out!
I dried it for 1.5 hours at 75º in electric - everything worked out!

In a gas oven:
I dried for 1 hour in a slightly open gas oven at ≈120º + 1 hour, defended in a switched off and closed oven - the result is worse than just drying for an hour - everything worked out, but there was a taste of "fried eggs"
Dried for 1 hour in a slightly open gas oven at ≈120º. Immediately after the oven, the meringues were cottony, but after half an hour of cooling and active rustling, they became crumbly! Since I intend to cook mostly at home in a gas oven, this is the time I am writing in OWN version.

kirch
Thank you. So I will dry for 2 hours at 75 gr. in the electric oven
Doxy
Lyudmila, touch it in an hour and a half, most likely it will be ready!
Doxy
Found the direct text of Tees:
"... et en le faisant cuire 40 minutes à 120 ° C, puis 2 heures à 100 ° C, on obtient une sorte de meringue que j'ai appelé" cristaux de vent ". Perhaps a typo, not 2, but 1 hour at 100º Source 🔗

A famous culinary French blogger describes the cooking time as follows:
"... et cuire 40 minutes à 120 ° C puis baisser la température à 100 ° C et laisser cuire encore 45 minutes." In general, it turned out less than an hour and a half, so I think, maybe my electric oven is lying and when set to 75º, it gives out a temperature of about 100º. It seems to me that the thermostat is not working correctly there. Now, unfortunately, I cannot check it.

Perhaps my taste buds are more primitive than French ones, but experience has shown that dancing with temperature switching can be omitted ...
Kokoschka
I'm going to bake now ...
Doxy
With God!
Doxy
Lilya !!! I'm starting to worry ... What's going on there?
Kokoschka
Vera all is well, almost ready. but they also turn brown.
I brought the mixer a little, set it to the bowl and was discouraged, the whisk did not reach the bottom of the bowl. and therefore while manipulated worse whipped. but generally just super. (y) Then I'll take a picture. the electric oven bakes on the smallest one, I don't really know it yet. She was already in the apartment when they moved in (only three months ago) in the apartment, and there is a packed oven ... but first you need to order a kitchen ...
I want to try whipping in a smaller container, otherwise the bowl from the mixer is like a saucepan that looks like 4 liters.
Doxy
I'm sorry I had to "manipulate". The Bosch bowl is also almost 4 liters - it takes 2 squirrels well.
Why do they "blush" is a mystery! You don't have a thermometer, it would be interesting to control the temperature ...
Congratulations on your new home!
Husky
Vera, I'm sitting here writing a report on the baked meringue. There I will also write my suggestions why the meringue has a creamy hue.
Piano
I also bake, greedy ... 200 pieces have been removed ... I wonder if the time for baking larger ones will be different? I still have a little more grapes ...
Doxy
The crystal wind swept ...

Elena, perhaps the small ones will be dried earlier, poke them, or even better - try! Once, in one of the first casseroles, I took out the meringue - I tried it, but it was pulling inside - I put it back in the oven and dried it for another 30 minutes - it’s pulling like never before!

Lyudmila, I look forward to your report! I want white crystals of the wind!
Husky
Vera, I also come with a report.
Indeed, the meringue according to your recipe turns out to be very tender, with crystals inside, homogeneous. In general, a fairy tale !!
But these are only small products in the form of a bezel.
Such a meringue does not dry out in one continuous large cake.
I made meringues according to the original recipe given by you in the first message.
After beating and settling a few bezeshek with a spoon, I realized that if I lay out the remaining mass in one continuous cake, I would end up with an omelet.
The mass is very airy. It has a high moisture content and very little sugar content. Due to this, the color is so beige.
Therefore, I added sugar to the remaining mass, as I usually do, based on 1 protein, 75 grams of sugar. Still, she was not as dense as usual. Affected by the water content.
Baked at 120 * 2 hours.
I took out the first small bezeshki with a low sugar content after 1 hour of drying. I also took out small bezeshki with a high sugar content.
This is how they looked from above and below according to the original recipe.

Light meringue inspired by the Crystals of the Wind by Hervé Tisza Light meringue inspired by the Crystals of the Wind by Hervé Tisza

They were very soft, sticking to the knife. Stretched inside. Put it in the oven to dry.
The meringues with a high sugar content were ready after an hour of drying.

Light meringue inspired by the Crystals of the Wind by Hervé Tisza

After two hours, she took out a baking sheet with meringues laid out with cakes.
Oops !! There is a crust on top, which immediately began to sag.
It was difficult to remove from the tracing paper. At the bottom, the meringue came off with syrup and was not baked at all.

Light meringue inspired by the Crystals of the Wind by Hervé Tisza Light meringue inspired by the Crystals of the Wind by Hervé Tisza Light meringue inspired by the Crystals of the Wind by Hervé Tisza Light meringue inspired by the Crystals of the Wind by Hervé Tisza

Somehow I turned them over onto another sheet and put them to dry for another 1 hour at the same temperature.
Now they have cooled down. Dry, but very fragile. I think that they will not last long in a wet environment between the layers of cream.

The small meringue dried very well in two hours. Both.
But the structure is different.
According to Vera's recipe, they are softer and more homogeneous. They have no voids. (first photo) But darker in color than those with a high sugar content.

Light meringue inspired by the Crystals of the Wind by Hervé Tisza Light meringue inspired by the Crystals of the Wind by Hervé Tisza Light meringue inspired by the Crystals of the Wind by Hervé Tisza

This is the meringue that I took out and then dried it. It remained very white inside, but it did not dry out like the others. Slightly stretched and stuck to the teeth.

Light meringue inspired by the Crystals of the Wind by Hervé Tisza

My conclusion.
Definitely, as an independent dish and decoration of desserts, meringues are better according to Vera's recipe.
For a layer of cake, it is better to use a traditional meringue, which has a lower moisture content.

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