Freesia
Girls, but my sugar did not dissolve after 10 minutes of whipping in a water bath
The meringue according to this recipe does not need to be dried for a long time, I understand correctly that it will be ready in 40 minutes?
Vitalinka
Right! Here the temperature is above 140-150 degrees.
fomca
Quote: Freesia

Girls, but my sugar did not dissolve after 10 minutes of whipping in a water bath
The meringue according to this recipe does not need to be dried for a long time, I understand correctly that it will be ready in 40 minutes?

But the sugar had to dissolve !!!!!! You beat it in a water bath too! In MB it is not felt ... maybe this is sugar ...
Vilapo
Quote: fomca

But the sugar had to dissolve !!!!!! You beat it in a water bath too! In MB it is not felt ... maybe this is sugar ...
If done exactly according to this recipe, all the sugar does not dissolve
nink
Quote: LLika

I also made meringues according to this recipe and added shavings to the meringues prepared in the usual way and meringues without coconut, for me the only difference is in the taste - is there coconut there or not. I think a water bath is needed to dissolve sugar, because there is 2 more protein of it than for ordinary meringues. Maybe someone will try to cook meringue in two ways at once and compare. I chose the usual meringue for myself, there is less sugar, so it turns out to be sweet, add even more sugar.
I, too, to the usual meringue just coconut, although a little starch is also not bad, I like the taste. And since I somehow gave more sugar, barely knocked down and a little more coconut, it turned out so interesting .. The coconut was very caramelized, the meringue dried out well and it was not even clear that it was a coconut, but it was like a nut just in caramel, a little and a very intense nut smell (not coconut ...) came from meringue. The clients really liked it, but I could no longer repeat this "joke", even though I tried it.
Freesia
Oh girls, I'm breaking my head. I did wet meringue, everything was fine, then I bought another sugar ... I have the impression that not a grain of it dissolved
RusAnna
Cake, thank you very much. The recipe is mind-blowing.
artisan
And I remain with my opinion, do not touch sugar! Girls, the more sugar, the harder, harder the meringue. It seems to me that if you make a simple meringue, then it, from the cream, will simply melt! I and in the cake all the layers of bezeshny make only in this way, whipping in boiling water. This gives the crispness of the meringue in the cake and also, such meringues are much easier to bake, less risk.

I did it at my own peril and risk (I suggested it myself) to my teacher, to order, for the New Year. She called yesterday and said that she knew about the talents of her former students, but that to such an extent! I didn’t even suspect (this despite the fact that her French language, I completely forgot!) From these "Rafaelok" she was completely delighted! So I wouldn't change anything, that's nothing. But this, of course, is everyone's business. Just before you decide to change something, be sure to do it according to the recipe, and only then decide on a replacement.
Tanya650tta
This is just a wonderful dessert, something delicious !!, mmm, I made it for 5 proteins - 100 grams of coconut, just right for me. and with the number I guessed - a lot !!!
Meringue Coconut
Meringue Coconut
Tat_yanka
Girls, tell me, if you make one cake, about how long to keep? At the same temperature? And for a diameter of 22 this amount will not be much?
alyonochka
girls! I want to make a cake: a classic white sponge cake, between them this is meringue with cinnamon and shavings, cream, whipped cream with condensed milk. what do you think it will be delicious ???? and won't the meringue melt? the husband is afraid that people will pick off their teeth when the meringue dissolves and turns into caramel. but it seems to me that it will be delicious, p.t.the meringue will be wet like cream.
artisan
I make only this meringue for a layer of cake! And the main argument is that meringue doesn't melt with butter cream! Not a drop! Even after 5 days! Only in the cake, I do it, more often with nuts, instead of coconut and cinnamon I don't. I did it a couple of times with a simple one ... but people decided everything for me, Now only this!
alyonochka
Thank you for your quick reply! with butter cream, the meringue does not melt, but I, on the contrary, would like it to be soaked, like Tortyzhka's, but not on its own, but in the cake. I still wonder if it will be tasty and so did anyone do it? I still need to hide this whole thing under the mastic
Repka
I made coconut meringues in a layer - on the bottom layer of the cake. Used whipped cream. Nothing came out. The customers were very happy. They sent this cutter:
Meringue Coconut

alyonochka
in short, girls, I did as I wanted. wedding cake, it will be tier 3, we will see the result the day after tomorrow. It seems to me that it should be awesomely delicious))) I left the leftovers for myself on a maaaaa small cake, tomorrow evening I'll try (if I can handle it)))) ... and if my husband doesn't get in first) and then I'll write.
Saodat
Thank you very much cake, I am delighted with the cakes, here they are. Meringue Coconut
alyonochka
I forgot to write !!!! the most delicious tier was with this meringue, generously smeared with whipped cream! : girl_curtsey: Thanks a lot to cake. The guests checked it out. (my family too)))))
alyonochka
Quote: Master

I make only this meringue for a layer of cake! And the main argument is that meringue doesn't melt with butter cream! Not a drop! Even after 5 days! Only in the cake, I do it, more often with nuts, instead of coconut and cinnamon I don't. I did it a couple of times with a simple one ... but people decided everything for me, Now only this!
I am a master, and with which nuts is it better to make meringues? I have another order here, peanuts, I think it doesn't fit here at all. Maybe walnuts?
artisan
Quote: alyonochka

I forgot to write !!!! the most delicious tier was with this meringue, generously smeared with whipped cream! : girl_curtsey: Thanks a lot to cake. The guests checked it out. (my family too)))))

And then! How many times have I been shouting at every corner - this is the best meringue in the layer !!!
Quote: alyonochka

I am a master, and with which nuts is it better to make meringues? I have another order here, peanuts, I think it doesn't fit here at all. Maybe walnuts?
I really love walnuts. But, neither Kiev, nor simply meringues with walnuts I can’t digest. But my mom likes it. Therefore, I conclude that this is a matter of taste. Until you try, you won't know. My standard composition is designed for peanuts (just be sure to roast it well before adding it to the meringue.) But if someone wants more expensive, then hazelnuts, or a mixture of three nuts, almonds + hazelnuts + cashews.
Era
Cake, great recipe!

I cooked tiny bezeshki, but not with coconut flakes, but with poppy seeds. On assignment in the kindergarten of this forum.
If not for the lesson, I would never have cooked meringues, because I don't like it. I didn't even buy a cake if it was decorated with at least one meringue.
But meringue with poppy seeds is something fantastic!
The second day I drink tea only with poppy seeds. I don't recognize myself.

By the way, I don't like cinnamon either, but surprisingly, in the finished meringue, it is not felt. It may add flavor, but when combined with poppy seeds, it is an excellent addition.
SanechkaA
girls, excuse me if the question is stupid, but if you take frozen proteins, they will whip to the state necessary for meringue, or is it better not to risk it?
Era
I, tell me please, if you make meringue with peanuts, then you need to grind it very finely?

Now I will bake the meringue, that's for sure. The other day I was looking for a poppy in the store, I did not find it right away, I bought a package of peanuts (400 g), I thought to replace the poppy. But I bought the poppy, the peanuts remained. Now it needs to be applied somewhere.
I think maybe in a meringue.
Era
SanechkaA, try it. You can tell us. After all, you only need 2 proteins, the loss is not great if they disappear. As you will see that the whites do not whisk, then the sugar is not a rash.
SanechkaA
by the way, yes, not 10 pieces
Vilapo
Quote: SanechkaA

girls, excuse me if the question is stupid, but if you take frozen proteins, they will whip to the state necessary for meringue, or is it better not to risk it?
Sanya, if the proteins are frozen, move them to the refrigerator on the lower shelf. They must first be gradually defrosted, and only then you can do anything with them, including this meringue
SanechkaA
Vilapo Lena, thanks now I'm sure everything will work out
artisan
Quote: Era

I, tell me please, if you make meringue with peanuts, then you need to grind it very finely?

I'm roasted peanuts in a bzhik, bzhik, bzhik blender. And that's all. And now sometimes just a knife. So and so good!
Era
Oksanochka, thanks! I think bzhik, bzhik, bzhik is more suitable for me.
Lady with @
And I am a chopper - chik-chik - trekhanula - chik-chik again)))
Larchik79
Girls tell me! Now I have done this meringue for the fourth time and my sugar does not dissolve completely. Where is the mistake? Maybe a lot of sugar ... one protein weighs about 35g. Or the kneading technique is not correct. Beat the whites until soft peaks and start adding sugar gradually. Question: how long does it take to whip at this stage? The mixer is quite powerful 450.
And girls, in 50 minutes my meringue is not baked inside, although the outside is pink. Maybe the baking temperature is too low? My oven is lying about the temperature, so I have to try it at random.
londar
Quote: Larchik79

Girls tell me! Now I have done this meringue for the fourth time and my sugar does not dissolve completely. Where is the mistake? Maybe a lot of sugar ... one protein weighs about 35g. Or the kneading technique is not correct. Beat the whites until soft peaks and start adding sugar gradually. Question: how long does it take to whip at this stage? The mixer is quite powerful 450.
And girls, in 50 minutes my meringue inside is not baked, although the outside is pink. Maybe the baking temperature is too low? My oven is lying about the temperature, so I have to try it at random.

Beat the whites until stable peaks, then start adding sugar, in a water bath my sugar always disperses later, so just beat it longer, but what is raw inside, hmm .... Maybe set the temperature lower and dry it longer ?? Although I fill the cream inside, there you will not understand at the exit what they were originally dry or not completely baked ...
Larchik79
Thank you! I'll try to beat it longer. Although at the end of whipping, the meringue is tightly wound on the whisk, it seems that I’m doing something wrong. Although it tastes delicious!
An4utka
I made it as cake layers, since there are 5 restless proteins left. The cakes were waiting for their fate for 3 days at room temperature and for another day they were soaked in boiled condensed milk with yogurt and on the sides - with chocolate. But they were not soaked)) Because I was afraid that the cream would be liquid. In the end, it was a little dry, but still tasty. But the next day, after a night in the refrigerator, the cakes became softer - just delicious! Although it is rather cloying, even though I took 400 g of sugar for 5 proteins, I diluted the boiled milk with unsweetened yogurt, and the chocolate was dark.
Many thanks to the author!
A cut for those wondering what the coconut crust looks like in a cake.
Meringue Coconut
Olka I
How delicious !!!! I ate it straight warm and without cream :-) I couldn't resist :-)
Scops owl
Cake I baked bezeshechki. For me they are tastier with coconut, extraordinarily tender. We started to eat them straight from the baking sheet. I took the cream not according to the recipe, used the leftovers after the "Tropicanka" And how much I liked this cream in the cake, but here something is not very good. Although the people ate cakes and squeaked with pleasure, but I was somehow sweet. There was no chocolate, so they ate it. Now I want to make with my own cream as I will accumulate proteins. A wonderful recipe for protein utilization Last-
Meringue Coconut
Ariska
Girls, do you bezeshki easily move away from paper? I have something stuck.
Tell me, at what stage to add citric acid? I didn't see it in the recipe ...
tanya-i
Cake, tell me please, can you make a whole cake from this meringue and put it in the cake as a layer? What cream is better to layer?
Larchik79
Quote: Ariska

Girls, do you bezeshki easily move away from paper? I have something stuck.
Tell me, at what stage to add citric acid? I didn't see it in the recipe ...
I add about 5 minutes before the end of the beat.
Larchik79
Quote: tanya-i

Cake, tell me please, can you make a whole cake from this meringue and put it in the cake as a layer? What cream is better to layer?
I bake exactly the cake base according to this recipe. Only I reduce the temperature a little and bake for a longer time. I bake for about 1.10 minutes, then turn it over, turn off the oven and let it cool there. If time allows, and if there is no time, then on the second side I also bake for 20 minutes. This meringue is denser than usual, but the cream is still needed on the basis of oil (not a wet cream). And I put less sugar, otherwise so much sugar does not dissolve in me.
tanya-i
Larissa, turn the cake over - does that mean putting parchment on top and then turn it over? Did I understand correctly or not?
Larchik79
Quote: tanya-i

Larissa, turn the cake over - does that mean putting parchment on top and then turn it over? Did I understand correctly or not?
Yes, I just take it with my hands and turn it over. There is already parchment on the back.
tanya-i
Larissa, thanks for the answer. How I try to report.
Incompetent
but I didn't succeed = (the meringue itself, I didn't even reach the cream ... I baked without coconut before, it turned out great with cakes and a whole crust, but here ... I just added shavings, the proteins became liquid, not like water, of course , but the shape was already holding uncertainly ... after 2 hours of drying, the bezeshki did not move away from the paper, but they were already dry, only for some reason everything was sticking from the bottom ... there were no caramel streaks ... what kind of trouble is that ??
Ksyu-juha
And from me thank you very much for the delicious cake, baked a couple of years ago, smeared with sour cream and coffee, oh, and it was delicious !!! The guests did not guess what it consists of to the end,
Then, in the form of a cake, I repeated it with sour cream, but I remembered about a delicious dessert and there was a small chip - the smell is class, they are cooling down - I'll smear it later!
And for 10 minutes my husband whipped me in a water bath
Sugar put twice as much of the weight of proteins - everything turned out great and sweet, I always do this! and I bake for a long time - more precisely, I dry an hour and a half in a micron on convection, first by 130-120, then by 100 grams.
Ksyu-juha
My meringue
Meringue Coconut
Hooray, the photo came out to insert!


Added on Friday 12 Aug 2016 5:59 pm

And the cake has not yet been cut - dotsya decorated
Meringue Coconut
Elena_Kamch
Girls, but I didn't understand about white chocolate ... There is a recipe, but when to add it? Or is the meringue itself made without chocolate?
dog gray
Cake, I bake now, if possible, please answer, is it possible to do with cream alone, without milk. I only found boiled condensed milk. Or replace ... with oil?




Whip cream with sugar, pull? Girls, somebody tell me!




When I get it and decide finally, I want to hide the cream inside, like with eclairs. I have a cornet with a long end. Has anyone done inside?




There is coconut liqueur, can you add some cream?
dog gray
Didn't wait for an answer. That's what I did. In coconut cream liqueur. Top-white chocolate with coconut too. The middle turned out to be hollow. Easily filled with cream using a long nose attachment. I baked a double portion. The proteins were frozen.

Meringue Coconut

It turned out 20 pieces.
Mandraik Ludmila
Galya, I somehow missed such a charm, I need to do it, beauty, coconut is my weakness, but I use it a little, there are few good recipes
eye
Quote: Olka I

How delicious !!!! I ate it straight warm and without cream :-) I couldn't resist :-)
and I didn’t smear with cream, very successful bezeshki turned out, a very interesting combination of tastes!
have been perfectly stored in a tin can for three weeks now, I plan to repeat them as New Year's present.
Cake, thank you!
Meringue Coconut

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