Meringue

Cooking

Step 1

1. Boil sugar syrup. To do this, pour sugar into a saucepan, add water, put on fire and, stirring constantly, cook until all the sugar has dissolved. Remove from fire, let cool. Remove the eggs from the refrigerator in advance - they should be at room temperature. Separate the whites from the yolks, pour the whites into a thoroughly washed bowl. Beat them with a mixer for 2-3 minutes. at a slow speed, then at maximum, gradually pouring in sugar syrup. Beat until “strong peaks”, that is, until such a state when the proteins reach for the raised shoulder blade without falling down. 2. While gently mixing the whites with a spatula, pour in the powdered sugar. 3. Set aside some of the whipped proteins in another bowl and add the sifted cocoa to them. Mix carefully. 4. Preheat the oven to 120º C. Cover the baking sheet with a sheet of parchment. In order for the meringues to be of the correct shape, you can draw the contours of future cakes on parchment in advance (circles, ovals, figure eights, etc.). Transfer the white and chocolate protein masses to separate cooking bags. Squeeze out the meringue onto a baking sheet along the drawn contours. If the shape of the cakes does not matter, the proteins can be laid out simply with a spoon. Put the baking sheet in the oven and bake for 1–1.5 hours. Then turn off the oven, leave the meringue inside until it cools completely. 5. Transfer the finished meringues to a dish. Garnish with whipped cream and canned fruit. Cakes assembled from white and chocolate halves look good.