Rainbow meringue

Category: Confectionery
Rainbow meringue

Ingredients

swiss meringue
sugar 500 g
protein 250 g
gel dyes
tassels
pastry bags
nozzles
lemon juice 5 drops

Cooking method

  • Make a meringue (the one that you get the best). I have a Swiss one.
  • We have a recipe, but I will describe in a nutshell how I do it. So, we mix sugar and proteins in a bowl, put in a water bath until the sugar is completely dissolved. We constantly stir and check by touch for the presence of sugar crystals. The mass should not overheat (maximum 60 degrees).
  • Blend the finished mixture into a mixer bowl and beat until tender. Add lemon juice at the end. The bowl is clean and dry otherwise
  • Now comes the fun part!
  • Rainbow meringue
  • We put the nozzle in a pastry bag and paint stripes with a brush with dye, 4-8 maximum
  • Rainbow meringue
  • Load the meringue into the bag with a spatula and start creating
  • Rainbow meringue
  • The first few pieces will be very bright, the next more subdued.
  • Dry in the oven at 50-100 degrees for 3 to 8 hours (depending on the size of the product). I dried for 5 hours at 75.
  • Rainbow meringue
  • Rainbow meringue
  • Rainbow meringue
  • Rainbow meringue Rainbow meringue Rainbow meringue Rainbow meringue Rainbow meringue

The dish is designed for

lot

Time for preparing:

5-9 hours

Cooking program:

mixer, oven

Note

I searched on our forum and did not find it, if there is such a method of painting, then do not throw slippers, but simply delete. I didn’t make it by myself, the pastry chef Sarit Gez taught me during the course. Photo on a black background from the course.
I really liked this method of painting for a number of reasons: the brightness of the color, minimal use of paint, does not change the structure of the meringue and it remains white inside.
You can squeeze out on a stick and get sweets, you can do it with a cavity inside and stuff it with cream, you can ..... there is only one limit - your imagination.

Ludochek86
I need to make such sweets on sticks, I want my son to have a candy bar in DR. Thanks for the idea, very much in time for you!
prona
Quote: Ludochek86

very on time thank you!
I'm glad I made it! The kids should love
Olechka.s
Natasha what beautiful bezeshki! The kids should love it Thanks for the recipe!
Leka_s
Quote: prona
don't throw tanks
Nifiga yourself, are they also throwing tANKS?
prona
Alyona, oops .. fixed
prubul
Very beautiful and here's another for the cream
Rainbow meringue

zx color and 2x

kirpochka
It is interesting how beautiful it is !!!
Babovka
Thanks for the recipe.
It is worth trying to dry the meringue in the dryer there is a low temperature
prona
Olesyahope it comes in handy! You can try in a dryer, a good idea
Wildebeest
Beautyaaaaa !!!!! But this is not mine, although very sorry.
Leka_s
Whenever I have MB cream from decorating cakes, I place it on substrates and generally dry it on a battery
kirpochka
Quote: Leka_s
I put it on substrates and generally dry it on a battery
I also put it on parchment and dry at room temperature. The kids love it !!)
prona
Alyona, Nataliya, I also leave MB in a cold oven and it dries up by itself. Well, with the usual, this does not work out, which is a pity ...
please
What unusual, colorful bezeshki, class
prona
hope,As soon as I saw such beauty, I immediately thought about my native HP. It is necessary to share with the girls, especially since the subscription about not leaving no one took
Miloviza
we will train with you!

Interesting ideas. I am delighted!
prona
Miloviza, with pleasure! The whole forum is learning from each other
Merri
prona, Natasha, you are a fine fellow for sharing such secrets with us!
prona
Merri, thanks for your attention and kind words
A couple more photos of desserts with rainbow meringue.

Rainbow meringue

Rainbow meringue
Cream patisier with a lot of whipped cream.
Ilona
How beautiful! The question is, the patisier can only be applied on the meringue just before serving, right? Or will the meringue not melt from it, if done in the evening and put in the refrigerator?
prona
Ilona, the best option for an hour or two before serving and store in a cool place. You can spend the night in the refrigerator in a hermetically sealed container (on the third day the meringue ceased to be crispy in the experimental specimen) with a sachet that absorbs moisture (as in sushi sheets).
Miloviza
beautifully
Merri
prona, Natasha, beauty!
Ilona
Quote: prona

Ilona, the best option for an hour or two before serving and store in a cool place. You can spend the night in the refrigerator in a hermetically sealed container (on the third day the meringue ceased to be crispy in the experimental specimen) with a sachet that absorbs moisture (as in sushi sheets).
It means to make an order on the day of delivery. Got it.
prona
Ilona, you can bake in a week, the main thing is to close it well. Only fill as close to bestowal as possible. But this is business for 5 minutes
Ilona
I understand it:)))
firuza83
prona, Natasha, thanks for the recipe! I have two questions - do they dry like bezeshki, and become dry and crispy? For some reason I thought, such meringues on sticks, when I saw that they were chewy, like marshmallows or something .. and the second question - will it work with Italian meringue? that on syrup .. I make beeshki proteins + sugar, just beat and lemon, flavor .. and with meringue syrup they dry out, but the surface still remains sticky .. no matter how much sushi ..
prona
Yasmina, just now I saw
The Italian does not dry out inside me either, I think it's because of the glucose syrup.
Quote: firuza83
dry like beeshki, and become dry and crispy?
Yes, regular meringue, only on a stick
Bezeshki with candy bar
Rainbow meringue
firuza83
Natasha, oh, and I already forgot about my questions) yes, I already realized that it will not work with Italian .. Rather, because of the syrup, it does not allow to dry. Now I do it only from protein and sugar) we loved them very much, here are the last of them)
Rainbow meringue
prona
Yasminawhat are you cute
firuza83
Now it remains to learn how to make tricolor)) but I only do it for my children, so I try to use at least a dye) they don't ask us to order ...
prona
Yasmina, if for your own, then it is not necessary, and so only the extra stripes in the pastry bag should be spent and that's it
kirpochka
Natasha, Yasmina,
Cool bezeshki) Do you only have sugar and proteins? Without starch and lemon juice? Proteins and sugar - 1: 2? Yes?
shoko11
Nataliya, without starch and lemon juice, I have done it several times, and it is with heating.
kirpochka
Elvira, Heat until sugar dissolves and beat until strong peaks, yes, Elvir?
firuza83
Quote: prona

Yasmina, if for our own, then it is not necessary, and so only the extra stripes in the pastry bag should be spent and that's it
Yes, Natasha, that's exactly what I do, I run the strips around the bag ..) the last ones are just that.


Added Saturday 06 Aug 2016 04:48 PM

And I do it with lemon juice, 4-5 drops of lemon juice, not citric acid) and finally add a couple of drops of flavoring at the end ..
shoko11
Yes, Natasha, that's right. I rarely have lemons, so I manage.
prona
kirpochka, lemon juice adds brittleness and crunchiness. But you can completely safely do without it.
It is recommended to heat up to 60 ℃, the proportion of sugar on the meringue is 1: 2. I do not add starch, according to this recipe I get it successfully.
kirpochka
Thank you girls!
kirpochka
prona, Natasha, thank you for the meringues !!! They are so delicious, awesome !!
Rainbow meringue
prona
Nataliya, Thank you! Pleased Pretty turned out
Nadezhda89
Rainbow meringue
I got it like this





Rainbow meringue
prona
Nadezhda89, very nice!

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