Colorful meringue
Most often I do meringue not on purpose, but when there are a lot of unused proteins left. If you add dyes, you get a very cheerful option that will look beautiful on the so-called candy bar - a sweet table for children.
Ingredients
- 4 whites from large eggs
- 240 g sugar
- gel food coloring
Cooking
Step 1
Beat egg whites with sugar until very stiff. It is advisable to have a powerful mixer and beat for 12-15 minutes.
Step 2
Divide the whipped proteins into two, three or more parts (according to the number of dyes). Add dye literally one drop into each bowl until the color of the desired saturation is obtained.
Step 3
Then you can proceed in two ways. 1 way. Put each part in a pastry bag, cut off their corners and put all the parts in one common bag, which also cut off the corner. The colors will be extruded parallel to each other without mixing. Method 2 (which I used). We take one pastry bag and alternately put in it a large spoonful of whipped proteins of different colors. Cut off a corner and squeeze the meringues onto a baking sheet covered with heat-resistant paper. To make meringues embossed, you can use various nozzles on a pastry bag, for example, a star nozzle.
Step 4
We dry the meringues in the oven at 70-80 degrees for 1.5-2 hours. Cooking time depends on the consistency you want to get, more dry or viscous, try it.