Meringue is a crunchy, airy and tasty delicacy from egg whites. It is loved by both adults and children. Also meringue can be used for creation of more difficult desserts and decoration of cakes. Follow certain rules at their preparation and at you surely everything will turn out!
Instruction
1. Separate carefully the whites from the yolks. Eggs have to be fresh and cooled. The yolk in proteins isn't allowed at all!
2. Prepare ware for beating. It has to be clean and dry. It concerns also nimbuses from the mixer.
3. Make icing sugar. For this purpose just grind sugar in the coffee grinder.
4. Beat whites the mixer at first at a small speed, gradually increasing it. At you magnificent white foam has to turn out. Only after that add icing sugar on a tablespoon.
5. Continue to shake up. The turned-out dense foam for meringue shouldn't fall out of a bowl at its turning. Time for it about 15 min. will leave.
6. Shift foam in a pastry bag and spread out to the baking tray powdered with flour. It can be done also and teaspoons.
7. Bake meringue in the oven warmed up to 100 wasps hour or two, depending on the sizes of cakes. It is possible to take out from an oven only after their cooling.