Meringue (meringue) citrus

Meringue (meringue) citrus

Category: Confectionery

Ingredients
Egg whites	3 pcs.
Sugar	180 BC
Lemon acid	1 pinch
Orange and lemon peel	from half of the fruit

Cooking method

• When I bought a dryer (this was long before the season), the first thing I cooked on it was meringue.After all, it is not baked, but dries, even if you make it in the oven
• For 3 chilled egg whites, I take 180 g of sugar (for each protein, 60 g of sugar). The dishes in which we will whisk should be fat-free, dry and chilled (before cooking, I put them in the freezer for 5-10 minutes). These are prerequisites that should not be neglected, otherwise nothing will come of it!
• So, put the egg whites and 1 tablespoon of sugar in a bowl and start whisking at medium speed. When the foam is obtained, start adding sugar little by little, but no more than 1 tablespoon at a time. Somewhere in the middle of the process, add a pinch of citric acid to a spoonful of sugar and begin to beat at high speeds. Meringue cream is considered ready when the mass is so dense that it does not drain if the dishes are turned upside down with it.
• At this stage, you can stop and cook a classic meringue, or you can experiment a little. I love experimentation and variations. I suggest adding lemon and orange zest. You can remove it with a grater or vegetable peeler, but then you will have to chop it finely. And add to the cream. I also like to make meringues colored. For this you need to add a small amount of beetroot juice, and you get a beautiful pink color.
• Next, we take a pastry bag (or just a bag from which we cut off a corner), fill it with cream and form bezeshki on a pallet, which was previously covered with parchment paper.
• We dry at the maximum temperature of our dryer. I have it at 55 degrees, the meringue dries up in 6-7 hours. If your temperature is higher, then it will dry out accordingly faster. Unlike the oven, the meringue in the dryer will always remain perfectly white, will not turn yellow or burn.
• The finished meringue has pleasant citrus notes. As my husband said, it's not so sweet now, do it always
• Bon Appetit everyone
• And for clarity, as usual, my video:

Great recipe! I also love making bezeshki in drying! They are so airy! And special thanks for the citrus version!

Great recipe! I also love making bezeshki in drying! They are so airy! And special thanks for the citrus version!

Thank you The usual recipe is just fed up, I decided to bring something new to it

But it is interesting if you simultaneously dry fruits and meringues in the dryer: girl-th: For 7 hours they drive the dryer with one baking sheet

And my bezeshki for some reason began to soften overnight at room temperature, and I stopped making them ... This was not the case before. We must try both in the dryer and with lemon zest ...
An excellent recipe.

But it is interesting if you simultaneously dry fruits and meringues in the dryer: girl-th: For 7 hours they drive the dryer with one baking sheet

And I was drying basil in parallel

And my bezeshki for some reason began to soften overnight at room temperature, and I stopped making them ... This was not the case before. We must try both in the dryer and with lemon zest ...
An excellent recipe.

By the way, I also had something like that once. They began to chew, as it were, and not break. These are already the second day (remnants), pah-pah-pah. I think it was something wrong with the ingredients.

I pour out all the sugar at once, I do not freeze the container, but the proteins are usually from the refrigerator. Whipped normally. Even when I didn't have a Boshik, everything worked out.

[Tatyana]

Tatyana, and your sugar does not crunch after beating?

No, it doesn't crunch. Everything dissolves evenly. But the quality of the sugar is very important. I can't explain - by its appearance, you can immediately tell whether it will dissolve or not.

My whipping is good, in the sense that it sits tightly in the bowl. But then it crunches. And after baking, the blotches are small. Sugar was different

[kliviya]

Then try to grind or take powder immediately. kliviya, correctly writes - citric acid is necessary (or lemon juice), it helps sugar to "dissolve". Only I add it directly to proteins. And then I pour in the sugar. And I also emphasize that dry and clean dishes are very important. But its temperature, given fresh chilled proteins, in my opinion, is indifferent.

And I don't add lemon: girl_red: I thought it was just for taste: girl-th: Maybe the truth is in this.

Oh girls, you inspired me))) thank you! I will try again, though not today. I will definitely unsubscribe about the results

I would never have thought of drying meringues in a dryer! Thanks for the idea and recipe! I love meringues in all variations.

I pour out all the sugar at once, I do not freeze the container, but the proteins are usually from the refrigerator. Whipped normally. Even when I didn't have a Boshik, everything worked out.

You know, I haven’t started doing just that yet, my cream has never been whipped to the state of "standing". I usually poured out what it turned out and dried these cakes. Of course, my blender is not very good (old and the whisk is scrolled in the thread), but according to this scheme, everything is whipped just in 2 minutes, if not faster.
And your Boshik is the one who whips in the bowl himself?

Oh girls, you inspired me))) thank you! I will try again, though not today. I will definitely unsubscribe about the results

Try it! Everything will work out for sure

I would never have thought of drying meringues in a dryer! Thanks for the idea and recipe! I love meringues in all variations.

Thank you.It turns out exactly like in the oven, no difference

My whipping is good, in the sense that it sits tightly in the bowl. But then it crunches. And after baking, the blotches are small. Sugar was different

I usually grind the sugar in a blender before cooking, so that it becomes thinner, then there will definitely be no grains, well, shake it up longer and do not add lemons until the sugar is completely dissolved.

Oh, what a great idea!)))

And your Boshik is the one who whips in the bowl himself?

Before him there was an archaic GDR mixer (plowed for a quarter of a century, even more). And the Boshik was bought because of the meringue, because when the mixer began to jam, I realized that I would not knock it down manually.
Unfortunately, I don't have a dryer. But the best meringue comes out at a temperature of just 60-70 degrees, so it is certainly better to cook it in a dryer. And you must try with zest

Before him there was an archaic GDR mixer

I still adore it)))) if, of course, we are talking about the same mixer)))

[celfh]

celfh, I have this (picture with Avito)

And I still have one. Purchased in 1983. Mom used to often make citrus meringues, and sometimes she shoved walnuts inside (half). And now I can't have meringue with so much sugar ... Now, if you try to replace it with stevioside?

[celfh]

celfh, I have this (picture with Avito)

It seems to me that such a "labor veteran" whips even better than my blender

good afternoon girls. tell me the expiration date of the meringue. I read somewhere that it can be stored for a long time. thanks in advance for the answers

For the first time I did it with zest and in drying, no words! The taste of the zest is amazing, but what is done in the dryer is generally a godsend! Thanks to the author!)) I made all this yummy for the matinee to school), by the way, I also made cookies according to the recipe found here - oatmeal-rye, not a forum, but a huge cookbook with reviews!))

For the first time I did it with zest and in drying, no words! The taste of the zest is amazing, but what is done in the dryer is generally a godsend! Thanks to the author!)) I made all this yummy for the matinee to school), by the way, I also made cookies according to the recipe found here - oatmeal-rye, not a forum, but a huge cookbook with reviews!))