The preparation of a delicious meringue cake begins with the fact that the housewife needs to beat the protein and sugar into a strong, uniform foam. It depends on its quality whether your baking will turn out delicious and beautiful or not. It would seem that everything is very simple: take a mixer and get down to business, but this kitchen action has some tricks. They will be discussed in our article.
How to beat squirrels in a strong foam
Firstly, the blender in this case is not your assistant, to achieve the best result you will need a mixer with nozzles in the form of frames. Beating utensils should be absolutely clean, without a drop of fat, and the yolk should not get into the proteins themselves - otherwise they may not be whipped properly. And thirdly, the mass for whipping should be very cold. And now directly the technology of the process called
"how to beat proteins into a strong foam." Put the necessary amount of ingredients in the mixer bowl and start mixing them at the lowest speed, which you need to gradually increase. If you hurry up and immediately start mixing at high speed, there is a risk that you will not succeed. For whipping, it is best to choose the freshest eggs, the old ones are often watery and give in to the process poorly. Remember that properly whipped proteins increase by 4-5 times in volume and keep their shape without settling.
How to beat squirrels in a strong foam: a few tricks
Here are some tips to help you achieve the best results.
- If the mass does not whip properly, add a pinch of salt, a drop of vinegar or lemon juice to it.
- Make sure that you use the entire amount of protein in the whipping process, since the lower layers can still remain liquid.
- If large air bubbles are present in the mass (their presence can be determined by eye), this means that the proteins are not whipped enough and you need to continue the process. The fact is that such bubbles burst when kneading the dough, and, as a result, your baking will not be enough air.
- Sugar should be added almost at the very end of the process, when the proteins are already well beaten. Pour a little sand, literally half a spoon, without stopping the mixer. Usually the ratio of protein to sugar for meringues is 1: 4.
How to beat squirrels in a strong foam with a whisk
Of course, this process may seem complicated and time-consuming, but it happens that you simply don’t have a mixer on hand. To whip, put the proteins in a clean bowl, add a pinch of salt and start whipping, doing 2 sweeps per second - keep the set speed for half a minute, and then double it, driving as much air as possible into the mass. Of course, the hands get tired quickly, so it’s best to lean on the muscles of the hand rather than the forearms during the whipping process. After a couple of minutes, collect some of the proteins on the whisk and hold it upright (as shown in the picture). If the mass does not drain - it’s ready, if it goes down - beat a little more. Now you know how to whip the squirrels into foam, and your meringue cake or meringues will surely turn out delicious, beautiful and airy.