Meringue is a treat of angels, because it looks so much like air clouds! How to make a Bizet at home to pamper yourself and your family? This will require very few ingredients, but a lot of patience. Believe me, what comes out of it will make you forget about the efforts made.
How to make a Bizet: a classic recipe
A set of ingredients:
- egg whites - 2;
- sugar (or powder) - a glass;
- starch (tablespoon);
- salt is a pinch.
How to make a Bizet: step-by-step steps
Cooking Protein Cream
This is the most important part in making meringue cakes. Their quality will completely depend on how you prepare the cream.
To do this, there are well-established “secrets” that will greatly facilitate the work and help prepare the “right” meringues.
How to make a Bizet right: little tricks
1. Use chilled proteins (for example, those that remain after making homemade mayonnaise or custard). It is ideal if they stood in the refrigerator for 8-10 hours before creating the cream.
2. Replace regular table sugar with powdered sugar. You can cook it yourself by grinding sugar in a coffee grinder. You can buy ready-made powder in the store, but starch will already be present in its composition. Powdered sugar dissolves faster, which significantly reduces cooking time.
3. Starch is needed to maintain the shape of meringue cakes. Without it, they literally in a couple of hours will crumble and lose their original appearance.
4. Proteins will be better to beat if they are slightly salted or flavored with citric acid.
Whipping cream
1. Take a wide bowl, mixer and start whipping the squirrels.
2. Do this until the mixture turns into cloudy foam.
3. Now inject the powdered sugar. Sprinkle not all at once, but gradually, in small equal parts. Accompany this with a whisk to maintain the shape of the cream.
4. When the sugar has dissolved, add the starch and whisk again. At the end of the work, you should get a cream of such a consistency that, even if you turn the bowl over, it does not leak out or become deformed.
Meringue baking
1. Prepare baking sheets: sprinkle flour on the bottom.
2. Using a baking syringe or using a teaspoon, form protein islets.
3. Preheat the oven to 100 C. Send meringue there and leave for 2-2.5 hours. Keep the cabinet door ajar.
4. Turn off the fire, but don’t get the cakes right away - let them sit a little longer.
Serve with tea, coffee or use as a decoration for cakes.
How to make a Bizet in the microwave
Traditional product range:
- 100 g of protein;
- 100 g of sugar (powder);
- 50 g of grated chocolate;
- 1 tsp lemon juice.
How to make a Bizet: a recipe for cakes in the microwave
1. An important point: sugar in terms of weight should be as much as protein. 1 part protein = 1 part sugar.
2. Beat the whites with a mixer at low speed. When the mass darkens, increase the power to get a thick foam.
3. Enter sugar, beat until characteristic hard peaks appear.
4. Add lemon juice if desired. It neutralizes the excessive cloying of the cake (if someone does not like it).
5. Prepare the chocolate powder. Carefully add it to the cream, stir so as not to disrupt its airy form.
6. Pour the cream into the molds (1/2) and send them to the microwave. Set the mode to 800 revolutions, and set the timer for 0.5 minutes. It takes so much time to cook.
When time runs out, do not get them straight from there. Let them sit there for a couple of minutes. If you stretch earlier, then the "airiness" will disappear. Then remove the cakes from the tins, garnish them with fresh berries or the remnants of chocolate chips.