MargoL
Quote: Hairpin

And ten minutes to hold the mixer in hand ??? !!! Worse than this is to grate the margarine !!!

For me, these are the two most difficult moments !!!

Hairpin,
I was joking. I read the entire thread, so I remember how you complained. Today I also appreciated beating with a hand mixer ... Probably, after all, I will write in the signature "I want a BOSCH food processor!"
And your idea for a chocolate maker really impressed me. But I just don’t know whether it will turn as thick as it came out for me or not.

suslja5004,
Your bezeshki are beautiful, but I was also scared that I had something completely different ... It's good that I already see an explanation that without shavings)))

Listen, but my cream has been in the fridge for 3 hours (well, in the sense on the cakes that are in the fridge), and it doesn't freeze ... Is that what it should be? Or do I have one thick and the other liquid? ))))

And I rubbed aerated chocolate today. Well, I can't say it's perfect, but it's still easier than regular rubbing. To my taste, it seems to me that they are no different.
Hairpin
I don’t know whether the cream should harden, but it should saturate the meringue !!! So don't go there today, but grab a bezeshka tomorrow! Although my cream was thick ... it seems ... even before the refrigerator ... I don't remember, sclerosis!
Panevg1943
Quote: MargoL

Listen, but my cream has been in the fridge for 3 hours (well, in the sense on the cakes that are in the fridge), and it doesn't freeze ... Is that what it should be? Or do I have one thick and the other liquid? ))))
And I rubbed aerated chocolate today. Well, I can't say it's perfect, but it's still easier than regular rubbing. To my taste, it seems to me that they are no different.
MargoL, I ran out of 33% of the cream, and I added 22%, so the cream turned out to be liquid and did not want to freeze. In the morning, all the bezeshki were soaked and, as my granddaughter and her classmates say, something happened !!! delicious (I have not tried it). I want to repeat everything for an encore, but my hands do not reach. And chocolate, it seems to me, is better to use bitter. It is denser and the combination of sweet cream and dark chocolate should create a specific flavor.
And, by the way, where is Cake? I miss her comments.
aynat
Cake, help out!
I made a coconut meringue today (to the guests) and it didn't work out ... It turned out to be some kind of flat, especially the one with the cake. Why could this happen? Frankly, I put sugar less than the norm, it was so thick (before the bath) that the mixer barely interfered, the sugar was completely dissolved. This is always the case - when you need better, it turns out bad ...
Cake
I have the same bullshit: as soon as I try ESPECIALLY. it turns out worse than usual
Taste these cake layers right now. Do they bite normally? So what is that flat ?! Cover with cream and put on impregnation! The cakes can be glued together. You cover everything up, fall asleep on top and "As if it should be so!"
alyona
Everyone has been ill with this meringue for a long time, and I only stumbled upon the topic on October 15. I read the entire thread. Last night I baked a meringue with one cake -
for biscuit-based cake.
Sweet cream from Quinn, I failed twice
I had to coat the cakes and meringue with cream "boiled condensed milk +
oil".
A day later I tried it.
My opinion: the meringue itself in the cake tastes too bright.
A classic meringue is more suitable for such a cake.

But as a cake it is very, very!

Conclusion: now I will bake such a meringue only in the form of cakes.

A joke: while whipping in a water bath, the bowl was rotating at high speed all the time, the main thing is to fix the correct position of the mixer, and you get a "planetary" hand mixer, or rather a planetary bowl.

And another question for Tortyzhka: is it possible to reduce the amount of coconut,
if so, how much should you add coconut for 2 proteins?
Cake
alyonushka, yes, in principle, it is not very important how much coconut ... you can not put it at all. It's just that this brewing method makes the meringue structure a little different. And coconut is a nice unusual addition.
alyona
Cake, thanks.
So you can reduce it a little. I will experiment.

Thanks for the good recipes.
jenyasan
CakeHave you ever frozen these cakes? How will they behave? Or better not?
Cake
Zhen, I have ever frozen them, even as it happened! Both dry and already coated with cream, that is, completely ready. They tolerate the process perfectly, after defrosting they become what they were. The main thing is to thaw slowly (within 2-4 hours) and follow. so that condensation does not drip onto them.
freeze to health! Happy New Year!
jenyasan
Cake, thank you dear! I will definitely do it, now in the new year. I did not freeze the previous batch, so dare. Dried in a mixture of grated almonds and chocolate. SUPER recipe! HAPPY NEW YEAR!
artisan
Girls, a question for those who have already made pies. If I get more than one child, then there is more than one run. Will this not affect the mass in any way while waiting for baking?
Cake
Art Girl, place all the cakes on baking paper in the size of a baking sheet. Then bake in turn. If you do not stir strongly and do not squeeze through the nozzle after a considerable time after whipping, then raw pies will be able to withstand waiting without losing their shape and airiness.
artisan
Cake, Thank you! Oh, the handles are itching ... today I will get to them !!!!
alyona
And I baked this meringue in the form of a cake in NG.
And I also baked a cake of ordinary meringue.
So everyone liked the cake with coconut meringue more than with the usual one.
And I baked the cakes in one go - on two levels in the oven.
artisan
Oh! How delicious it is !!!!!!
And despite my adventures with cream https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24050.0 and for that. that they are not soaked yet, it is very tasty !!! In vain I could not decide on it for so long !!!!
Cake, well, just a kiss on the cheek!
Just a question, guests tomorrow night. Is it in the refrigerator for the night or not?
Celestine
And already in my fridge. Last night I baked the cookies myself, and tonight I got it wet, but I got a liquid cream, although the cream was 33% and not cheap, well. and okay, it looks so beautiful ... have not tried it yet. Tomorrow, let the guests try
artisan
I made some with chopped almonds (fried) and white chocolate, and the other just in chocolate. The beauty!!

Meringue Coconut
Meringue Coconut

Celestine , you give !!!! And I could not resist!
Celestine
Quote: Master

Celestine , you give !!!! And I could not resist!

If I try, there will be no guests left ... I know myself, only for 3-4th I will understand, and then another 5th will need to be sipped
Cake
Well done, girls! Glad you enjoyed these treats!
"Rafaello"
Celestine
Quote: Tortyzhka

Well done, girls! Glad you enjoyed these treats!
"Rafaello"

I agree.Tasty and soft, real cake, no one ever guessed what, only condensed milk was smelled
artisan
Cake, I brought a special thanks from my mother-in-law.
It was her birthday yesterday! With her diabetes, you can't overeat sweets ... but yesterday I already swore at her. And she says: “I can’t help it, my hand is stretching out” And my daddy (the same sugar bowl) goes there too !!!
In short, all are defeated!
But I know ... that in fact they should have a slightly different taste, because my cream turned out to be butter instead of sour cream. Therefore, I think that next time they will be pleasantly surprised again!
agata116
Today I made a meringue for the first time, it turned out super! Your recipe is great, thanks for the detailed instructions. When I read the reviews, it was scary to start, but everything went smoothly and my hands were not at all tired of holding the mixer for 10 minutes (perhaps 8 years of obstetric practice influenced me, the hands were trained), now the bezeshki lie in the refrigerator and wait in the wings. thanks again
Cake
agata116 , to your health!
Girls, I'm glad that the recipe stuck! We have. the hostesses have pampered relatives, so praise from them is valuable!
Antonovka
Cake,
And I have a link from the first page to the correct whipping of proteins for meringues for some reason points to a page where it is not written about this, although even the search refers to this ((

Citizens, return Tortyzhkin master class or poke my nose, please-ah-ah
Cake
Antonovka, don't panic and sterik! At the moment, the section is carrying out serious and complex work on the systematization of recipes. Overlays happen. "Citizens" -moderators will fix everything in the near future, so, as they say, "we apologize for the temporary inconvenience."
Antonovka
Cake,

Thank you so much, I will wait
lina
if I'm not mistaken, the correct whipping of whites is from a biscuit, and this is now here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39664.0 Suddenly you need it right today)))
Malinochka
Finally I got to the coconut meringue - and that's something !!!!!!
it turned out so yummy, (and the first time) I baked a cake for the cake, probably overexposed it, but ... my husband doesn't eat chocolate cakes at all, but this one said that the best .... delicious !!!! thanks to meringue from Cakes!!!! Thank you!!!!!!
Cake
Malinochka, well done! glad you did it and you didn’t regret the products you spent!
artisan
Meringue Coconut
And I did such an experiment. The protein mass, only without the coconut, squeezed out just such a pimp on the bottle cap (this is so that the dimensions are clear) I like the density of this protein mass so much, draw - I don't want to! Didn't dry it in the oven, just stood in the kitchen. In a day, it turned out to be a real bezeshka!
A question for connoisseurs - if the whites are whipped in a steam bath, is it safe to eat these things (just thinking that you can use them for decoration) or do you still need to dry them in the oven?
Nata333
Mistress, we already went through this But the truth is from inability to do decent correct protein custard
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12546.0
than forced Cake reveal all cards
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12546.0
option 1
Actually, I'm still doing it. I excuse myself by the lack of a thermometer
artisan
Nata333, I remember it!!! I am interested in this question. Oven-dried bezeshki can be stored for a long time. But is it possible to keep such a non-fried meringue for a long time?
I understand, the question arises, why do I need this. I answer, as always, to save time .. and not dry out these same bezeshki
Nata333
And what does it mean "not to dry"? If this cream remains after the cake, I squeeze it out and dry it in the oven. It's faster and more reliable this way. But if the heating is good and the humidity is low, then it will dry out overnight. For half a year I have probably all sorts of leaves and roses that I practiced to make, left, and they dried up, gradually we eat up. I went on purpose to chew both options. I liked the dried ones more + they are just snow-white, even in the presence of acid. But I have them in a warm and dry place.
artisan
Quote: Nata333

And what does it mean "do not dry out"
do not dry out, I meant the oven
you know ... my meringues are always in danger .. as well as any cake .. because, you put it in the oven, remember, remember, then you go to feed or calm the kinder and everything is gone, forgot, dried it out.

I liked the whiteness too !!! Because if you dry it in the oven, the shade still changes.

I asked, and in the process of talking with you, I found myself convinced that you can make cake decorations like this, dry them in a natural way and keep them for a long time. I remembered about icing. After all, there is generally raw protein and sugar, and we don't poison anything!

In general, thank you all! I calmed down!
annadebelle
Cake, if we make meringue cakes, how thick should they be and how long should they bake?
Is it possible to cook cakes a week before the upcoming event, where is it better to store them

I want to make this cake for my husband's birthday, tell me what is the optimal amount of protein for a normal size cake. Thank you very much.
Cake
Quote: annadebelle

Cake, if we make meringue cakes, how thick should they be and how long should they bake?
Is it possible to cook cakes a week before the upcoming event, where is it better to store them

I want to make this cake for my husband's birthday, tell me what is the optimal amount of protein for a normal size cake. Thank you very much.

annadebelle, make 3 servings of 2 protein, spread each serving (this one, two-protein) on paper. draw a circle with a diameter of 24-26cm on it in advance. You can attach a large plate or a saucepan lid and circle. Spread the prepared mass and spread carefully. leveling with a spoon. The circumference will help you make the cakes equally flat and significantly reduce waste.
If you have an oven with a fan, then you can make 6 proteins at once and bake 3 trays with convection at the same time. If this is not possible, then you will have to do each portion separately. The baking time depends only on your oven - the cakes should dry slowly throughout the mass, become pinkish and brittle.
You can bake for a week and store in a dry place at room temperature. Collect the cake no later than a day before the holiday and stand in the refrigerator, otherwise the cake will not have time to soak.
annadebelle
Cake, thank you very much for your answer, I am worried about the baking time of the cakes, because when we make cakes they are thicker than the cakes and bake for 30-40 minutes, should the cakes be baked for the same amount or less time?
zalina74
Cake, thanks for the recipe. I did it for testing (there were 2 proteins in the refrigerator for several days), so it did not come to the cream. Very tasty and aromatic. I can imagine what they will be like if they are soaked in cream ... And the layer for the cake ... um ...!
Meringue Coconut
AUV
Hello! Happy Victory Day! Today I made a coconut meringue, now it is infused in the refrigerator. But during the preparation process, several questions arose: 1. You did not specify at what point to add citric acid, I added during whipping on a steam bath. 2. Bezheshki cracked during baking. 3. Is it possible to give them a shape using a confectionery syringe, otherwise they turned out to be kind of crooked. 4. The cream seemed to separate into grains and liquid. Maybe I overdid it with the whipping?
Maryana61
Cake, Thanks for the recipe, I didn't even have time to decorate with cream, my locust, I ate everything, did a double portion.
Milla
I tried to create a meringue today, but it turned out that the sugar did not dissolve, it crunches. Where did I go wrong
artisan
Maybe very coarse sugar? But I did it with big ones too .. Did it whip for exactly 10 minutes in a water bath? I add even more sugar than according to the recipe, but everything dissolves ... But what? when the beating ended, were the saccharins visible in the mass?
Milla
Average sugar. Yes, when I finished whipping, there were grains. probably it was necessary longer chtoli I hoped that it would melt in a water bath, but no, the mass became only viscous and thicker. I did even more than 10 minutes in the bath. For some reason it seemed to me that, on the contrary, there was a lot of sugar, too sweet.
artisan
I give more sugar when I bake cakes for the cake. The more sugar, the harder the meringue and the more likely it will not get wet in the cream.
I do not beat it for a very long time without a bath, but then at the bathhouse, the mass really thickens, but the sugar dissolves ... we have to wait for Tortyzhka, maybe she will understand the reason ...
But how does this sugar crunch? The meringue itself is all crunchy ... do you feel grains in it? or how? Take a look at the photo ...
Milla
Yes, at first I had a smooth and already thick meringue, and when I poured the last portion of sugar, I began to beat and saw that this last sugar ruined all the raspberries, stopped dissolving, it just remained so. And on ready-made it is not noticeable, but it is felt, and I have already filled everything with cream. I will try again.
NatalyaN
And I have the same f .. nya with meringue, and this is not the first time I do it. The impression is that there is a lot of sugar.
Miracle777
I am a mistress Did you make this particular recipe for coconut meringue with a cake? I also want to make it as a cake, and not as a layer in the cake, but I doubt whether it will fall apart, because, as I understand it, the meringue after impregnation becomes very tender and can fall apart / crumble?
artisan
If done with butter cream, it will not melt, that's for sure! But with sour cream, it certainly becomes softer. But this must be tried. Now, after long trials, I make meringues out of this, an interlayer in cakes, often with peanuts, and not with coconut (I like it more in the cake) And with coconut, I do just meringues, in the middle with a half of a migdalchik. They don’t conceal even after a day and a half (they didn’t live with us anymore) If you decided to make a cake, then do not spread it earlier than 12 hours before.
And also, the thicker the cake is, the denser it will be in the finished cake.
Good luck and we will be glad to report

(and you can call me "you")
Miracle777
Quote: Master

(and you can call me "you")

Agreed!

Thanks for the tips and advice! In our family, butter creams are not very fond of, the most favorite condensed milk (more condensed milk, less butter) and from the market sour cream and boiled condensed milk on top (I smear the current cake with well-whipped sour cream, and the future top cake from below I spread with boiled condensed milk and slap it up).
I thought this cake was either sour cream or butter cream, but since it comes out so airy, I probably won't risk it, but I'd rather make 2 layers of meringue with cream. I also really like it with bezeshka nuts, most often I use cashew, it is softer and there is no surprise for the teeth

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