"Meringue" without proteins

Category: Bakery products
Protein-free meringue

Ingredients

Yolks 3 pcs.
Powdered sugar 100 g
Salt pinch
Lemon juice 2 tsp
Chopped nuts 2-3 tsp

Cooking method

  • Beat the yolks with powdered sugar, lemon juice and salt until they become thick white foam (at this stage it is proposed to add dry food colors to the mixture, but I did not do this).
  • Protein-free meringue
  • Plant the resulting mass with a teaspoon on a baking sheet,
  • Protein-free meringue
  • sprinkle with chopped nuts (I have almonds, pistachios and walnuts)
  • Protein-free meringue
  • and bake at a low temperature - at 110aboutFrom twenty minutes.
  • And we will get such an original and very tasty dessert
  • Protein-free meringue

Note

A source: 🔗

DaNiSa
Larissa, cool! I have never met such a thing!
gala10
Larissa, that's lovely! And it seems to be not at all difficult to do ... Thank you!
Albina
Larissa, a wonderful recipe I'll take it to bookmarks
posetitell
Great, such a treat should be. But I have a question: in what device would they be baked so that everything is 110 degrees like this (I would buy this, I want to make such a dessert quite often)? My oven is only 170 degrees min.
Trendy
Larissawhat a wonderful recipe! You can bake meringue first, and then this "meringue". Or attach yolks after making a protein cream. Just on the weekend there will be an excess of yolks - I'll cook it. Thank you!
prascovia
Larissa! Very interesting! and what are they inside, what kind of structure, like a meringue? and crunch is present?
Thank you!
dopleta
Thanks, girlfriends! Yes, I myself was glad when I came across the recipe. The cookies are very tasty, they fly off instantly, like seeds!
Nikka, 170 - minimum? Really? So you can't even bake a simple meringue?
prascovia, yes, crispy and crumbly. Is that not so lush.
An4utka
Larissa, an interesting recipe And from the specified amount of ingredients, how many are obtained, as in the picture?
posetitell, baking in the oven with the door ajar. I have at least 150g with the door closed, and by opening it to different widths you can achieve up to 50 degrees.
dopleta
An4utka, I got 35 pieces. But it all depends on the size of the eggs and the teaspoon, they are also different, so + -.
posetitell
Quote: An4utka


posetitell, baking in the oven with the door ajar. I have at least 150g with the door closed, and by opening it to different widths, you can achieve up to 50 degrees.

The techie husband banned this very technology, like a spoiling stove (((

dopleta, yeah, I can’t, but it’s very useful for me, so I’m thinking to buy if something is suitable for this and start the debut with your recipe.
dopleta
I do not even know, Nikka, what can be advised here, except for a normal oven. After all, cakes are baked on a baking sheet ... Therefore, neither Afa nor AG are suitable here ... In my oven, the temperature starts from 50about.
Svettika
Larissa, very nice little rounds, delicious! Thanks for the recipe!
posetitell
Quote: dopleta

I do not even know, Nikka, what can be advised here, except for a normal oven. After all, cakes are baked on a baking sheet ... Therefore, neither Afa nor AG are suitable here ... In my oven, the temperature starts from 50about.

I have gas. Okay, I'll think, then AG is also not right. Thank you.
gala10
posetitell, look mini oven Steba. Maybe this is exactly what you need?
An4utka
posetitell, what will the stove be? In my family, several generations have used this "technology" for drying and cooking various products, there have never been any problems with the stove.
dopleta
I also do not understand how a slightly open door can damage the oven. I have another portable electric oven, so it is even recommended there to open the door when both heating elements are working.
Kokoschka
dopleta, Larisa is a wonderful recipe, I love yolks so much !!! : girl_love: thanks

And if the yolks are from the freezer? Probably what's the difference ...
dopleta
Quote: Kokoschka
I love yolks so much !!!
True? Then I'll have another fun recipe for you soon. I want to try it myself first, because it's very original.
posetitell
Quote: dopleta
portable electric oven

Shh, when my husband is not at home ...
and so argue with a man, you know.
Trishka
dopleta, Larisochka, what cool cookies, just clouds turned out!
A very interesting recipe, you must try it, thanks!
dopleta
Cloud, Ksyusha? Oh, really, it looks like. And thank you !
Sonadora
Larissa, great cookies! And a ladybug. I don't even know which of them I like better.
dopleta
Quote: Sonadora
I don't even know which of them I like better.
Manechka, me too!
Kokoschka
Quote: dopleta
True? Then I'll have another fun recipe for you soon. I want to try it myself first, because it's very original.
That's lovely!!!
My son eats squirrels and brings me frozen ones!
I have already said 50 pieces in the freezer, I will bring it soon!
Trishka
And I thought it was not a ladybug, but a lamb ... but all the way cool ...
Wildebeest
dopleta, Larissa, cool. Now I know where to attach the yolks after Pavlov's dessert.

Girls, and we have a Temka type where to attach the yolks and where the whites. If Th, then poke your nose. Thank you.
Mandraik Ludmila
Quote: dopleta
I don't understand how a slightly open door can damage the oven
Oh, I didn't know the same earlier. And when I bought a new stove about 8 years ago, I found out: it does not harm the oven, but the fact that above it, if it is a large stove, then gradually the valves-switches or whatever is above it will burn out. My gas stove Moravia has a special aluminum visor that fits on special pins and then you can open the door. When I saw this visor - did not understand at all what it is? I had to read the instructions
And in a small electric oven, we have valves on the side and the same, you can open the door without any restrictions, there it is provided for by the design.
N * A * T * A *
(y) Great !!!
An4utka
Quote: Mandraik Ludmila
if it is a large stove, then the switch valves will gradually burn
Apparently depends on the stove. On those known to me this was not observed.
dopleta
N * A * T * A *, Thank you! And welcome to the forum!
lettohka ttt
Original! Delicious!! Simply!!! Thank you Larochka for a great recipe !!!! Dragged away :-) :-) :-) :-)
posetitell
Quote: An4utka

Apparently depends on the stove. On those known to me this was not observed.

I decided to torture my husband with addiction - what is wrong, he explained that our rubber lining and they deteriorate with such treatment and then the door will not close normally. So while meringue lights out
tana33
Quote: Wildebeest
Girls, and we have a Temka type where to attach the yolks and where the whites. If Th, then poke your nose. Thank you.
Yes Yes Yes
and then where to put the squirrels?

Larissa, thank you very much, I will make these, it just hurts, but they love my sweets))))
dopleta
Quote: Wildebeest
Thank you.
Quote: lettohka ttt
Thank you
Quote: tana33
Thank you
Oh, yes, health, girls! I'm glad I was able to interest you!
An4utka
Quote: posetitell
rubber lining
I even got scared for the door, went to check it. Nothing, the rubber is all in place, not hard, not cracked. Although I turn on my stove with the door ajar even when it's cold in the kitchen or I need to dry some thick thing like a blanket or jacket.
Well, since my husband is so against it, let him buy a device with a suitable temperature regime. Otherwise, he will not see wonderful dopletin bezeshekas as his ears
posetitell
Quote: An4utka

I even got scared for the door, went to check it. Nothing, the rubber is all in place, not hard, not cracked. Although I turn on my stove with the door ajar even when it's cold in the kitchen or I need to dry some thick thing like a blanket or jacket.
Well, since my husband is so against it, let him buy a device with a suitable temperature regime. Otherwise, he will not see wonderful dopletin bezeshekas as his ears

I have already thought about a portable electric oven, so we are working in this direction and dreaming of pre-summer snacks.
eye
Larissa, super creative! effective, simple, probably delicious! Thank you!
dopleta
Well, I don’t know what kind of creative it is, Tanya, but, really, simple and delicious. Thank you !
eye
Quote: dopleta
what kind of creative is this
Larissa, yolk meringue - new format!
dopleta
Ah, in this sense - yes, I agree!
dopleta
Quote: Kokoschka
I love yolks so much !!!
Kokoshechka, here thenthat I promised you.
Myha
Larissa !!! Some emotions, no words, struck (once again) on the spot! What an advanced lady you are, how nice that you are with us! It will be necessary to surprise the family. Thank you!
dopleta
Thank you, dear namesake, I am very happy with your words!
please
Larissa, what an unusual recipe, but how much different in taste from the usual meringue, stuff Mona into the cake?)
dopleta
Quote: please
how much different in taste from ordinary meringue, stuff mona into the cake?)
The taste is not very different - the same foamy and crispy. In structure, it is denser and not as lush as an ordinary meringue, so it's up to you to decide about the cake, Nadia. Try to do it and you yourself will understand everything. And thanks for your interest in the recipe!
Marina22
dopleta, Larisochka, so today I had an excess of yolks.
Immediately I remembered about your recipe. I, of course, are not as handsome as you did, but very tasty.
Here is the report.
Protein-free meringue
dopleta
Quote: Marina22
very tasty
Marinochka, how glad I am! Thank you for being honored, thank you for reporting! And, by the way, if extra yolks are formed again, I highly recommend this too SO dispose of them.
Marina22
dopleta Larisochka, I have several pieces left uneaten. They were left lying on a plate on the table. In the morning they were no longer crispy, and became quite soft from the humidity of the air. This did not affect the taste at all, as the tasty food was and remained.
Look, I twisted a rose out of them.
Protein-free meringue
dopleta
Oh, what a beauty !!! Tea room! Wonderful, how good! You know, for some reason they don’t "get wet" for me, they are so dry and remain until eaten. Apparently, mine is not as humid as yours.

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