How to cook meringue on sticks?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meringue on sticks, or homemade meringues, is a dish that is familiar to many from early childhood. When girls grow up and become real housewives, they often face the problems of making good meringues at home. Indeed, to make such a dish at home, and without breaks, cracks, chips, lush and appetizing, you will have to make a lot of effort. Yes, and a couple of culinary tricks will come in handy.

"Russian" meringue

Today we will tell you how to make meringue on a stick at home and what tricky cooking tricks will come in handy for this recipe. There can be several options for preparing meringue (French, Italian, Swedish, Swiss, etc.). In Switzerland, a water bath is used for cooking, in which sugar crystals already dissolved in proteins are beaten. In Italy, sugar syrup is used, which is cooked for a long time and according to a special recipe.

But Russian meringue on sticks is meringue in French. Perhaps the easiest and easiest to prepare. But even here there are a few secrets that we will reveal a little later.

Ingredients

To make meringues, you only need whites and granulated sugar. But today we propose to prepare a bright and colorfulmeringue on a stick, the photo of which will already provoke the production of saliva. The taste will be even more pleasant than the appearance, since we will add vanilla sugar to enhance the aroma, and for greater appetizing - food fruit and berry additives.

• Sugar - 250 grams.
• Proteins - four to five pieces (150 g).
• Fruit supplements in liquid form.
• Lemon juice (about three drops of lemon juice per protein).
• Food coloring (color of your choice).
• Wooden skewers.

Glue for meringue

Meringue on a stick, the recipe of which we offer today, is supplemented with a special cream that will serve as a glue base between a wooden skewer and the meringue itself. You can fasten the meringues together by any means. To do this, use cream for cakes, a base of condensed milk (as in our case), fruit or berry jam, etc.

• 35 grams of butter.
• 60 grams of boiled condensed milk.

By the way, you don't have to cook the bonding base with meringue sticks. Even the cream that you recently used to layer a cake or pastries can come in handy in the recipe. Just put a small amount of cream in an airtight container while preparing the dessert and put it in the refrigerator. The cream can retain its "glue" qualities for three to five days.

How to make cream

Glue base for meringue on sticks is better to prepare in advance if you do not have a jar in the refrigerator stocked withpast culinary experiences. Softened butter will need to be beaten with a mixer along with boiled condensed milk. The cream can be dyed with oil or gel food coloring, or you can leave it, so to speak, in its original form. After whipping, remove the mass in the refrigerator until the right moment.

How to cook meringue on a stick: recipe with photo

The first and, perhaps, the most important rule for making meringue is the correct temperature of proteins. Never use egg white as soon as you take it out of the fridge or bring it from the store. Let the eggs rest for a while and reach room temperature. Reheating proteins or eggs is not recommended.

In some recipes there is a point where the exact temperature of the proteins is indicated. For example, fourteen degrees. But not every housewife has the opportunity to measure this temperature. Experienced chefs say that no special measurements are required. Fifteen to twenty minutes will be enough for the eggs to lie on a plate on the table in the kitchen, and they are ready for further work.

The dishes in which you will beat the proteins must be dry and clean. Start beating at a slow speed. It is recommended to set the average speed of the mixer only after two or three minutes of beating at the minimum. After another couple of minutes, it will already be noticeable that the proteins have begun to acquire a snow-white bright color and turn into a strong glossy foam.

Add sugar

Sugar should be poured in a thin stream only afterafter the egg whites have been beating for five minutes. To prevent sugar from sticking to the walls of the container, direct a stream of sand onto the mixer blades. With this technique, no lumps will form in the process. After the entire portion of sugar has been added to the proteins, you can saturate the future meringue with flavors. Add vanilla sugar, aromatic fruit additives or regular vanillin. Also slowly and gradually.

Important point. The peak formed when whipping proteins should not be constant. Experienced chefs advise to achieve such a consistency of protein mass when a peak forms, but quickly falls off. This is exactly the kind of meringue that will be real, resistant and will never crack during baking.

Which dye to choose

If you decide to make bright meringues on a stick, then you will need food coloring to work. Experts advise giving preference to dry coloring substances. Liquid gel colors may lose color saturation when exposed to oven temperature. Dry, on the contrary, become only brighter. In addition, dry dye does not affect the consistency of the protein mass.

Meringue baking process

On a large baking sheet, you need to lay parchment paper or foil in advance. The temperature of the oven is from one hundred to one hundred and ten degrees. We put the prepared protein mass in a bag or a special pastry bag with a nozzle of any shape. Squeeze the desired portion onto a baking sheet. Bake the meringues for an hour.

After the meringue has browned a little, it is ready. We take out a baking sheet, put the meringue on a flat plate and let it rest and cool a little.

It remains only to fix the sticks. To do this, take one meringue and grease it with cream. Next, put the stick and close the second meringue. It turns out a kind of pie, where a wooden skewer acts as a filling. We give the dessert time for the creamy “glue” to seize and harden. Now the meringue on sticks can be laid out in a beautiful ring on a festive dish and served.