Description
We know the "Golden rule" whipping protein: there must not be even a drop of water, otherwise all is lost. What do you think, what happens if you add a drop of water, and as many as one and a half tablespoons? This is no joke, and another discovery of a chemist hervé yew, the founder of the ideas of molecular cuisine, which we met in the recipe for chocolate mousse. Today I want to tell you about a revolutionary technology that ensures perfectly dry, puffy, light and crumbly meringue, which he Monsieur Tis called "crystal wind." Unbelievable and exciting.
Ingredients
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Egg white
1 piece
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Sugar
30 g
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Powdered sugar
15 g
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Water
1.5 Tbsp
Cooking
Here is a set of products that we need: egg whites, cold water and two kinds of sugar: fine granulated sugar and powdered sugar. An important success factor experts call it hand-whipping with a whisk, not a mixer. Before beginning this process, turn on warming oven (120 degrees) and prepare a baking tray with baking paper so the last steps are to do this in a hurry. So, let's begin!
Egg whites pour into a bowl and rapidly whisk in the same direction.
Once the protein has risen, becoming transparent foam, add the cold water, still whisking.
After about three minutes the foam will become thicker and denser. Then came the moment of added sugar. First, a thin stream pour the sugar (again, without stopping whisking).
Immediately behind him the same way add the powdered sugar.
Now bring the mass to a thick state. Very long whip is not necessary. As soon as the mass was to stay on the rim and does not drip from it may stay. This happens in about five minutes after the previous step (depends on the intensity of the whipping).
Using a tablespoon of the prepared mixture is put in small heaps on a baking tray with baking paper. Put in the middle of the oven, we warmed to 120 degrees and hold there with the door closed for 40 minutes.
By this time the meringue will become an even cream color. Diminish the temperature to 100 degrees, turn on the fan and continue to dry for 1 hour, but now with the door open.
Further important "psychological" moment. After one hour, I gently touched the meringue and realized that the idea failed: they were quite soft... Decided to drier still, but unfortunately, the picture has not changed. Annoyed, I took the pan out of the oven... and then there was an amazing metamorphosis: the meringue has hardened just a minute until perfectly dry, and the top and inside. In other words, the soft meringue in the oven should not be confused, it does not remain and a trace.
Let's see what "crystal wind" is produced inside. Perfect: a dry, porous, crumbly.
Most importantly, the next day, the meringue remained the same. The main thing is to keep it in a dry place.
Bon appetit and long live science!
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