Take a clean, dry, fireproof bowl. We put 150 g of protein in it (when separating from the yolks, it is very important to prevent the yolk from getting into the whites: otherwise they do not whip well!). Pour 300 g of sugar there. It's easy to remember: 1 part protein 2 parts sugar.

Pour hot water into a saucepan and place a bowl with proteins and sugar on top, so that the water barely touches the bottom (it may even barely reach, because the water will boil and the bubbles will still touch the bottom).

We put the saucepan on the fire. And we warm up the mixture with constant (!) Stirring with a whisk.

Our task is to wait until the sugar is completely dissolved. You can try it with clean, dry fingers: if the crystals are not felt, then it's done!

Squirrels are said to warm up to 60 degrees. If you have a thermometer, you can use it, but I don't. I'm waiting for the sugar to dissolve ...

... and remove the bowl from the fire.

... we begin to whisk. The mixer beaters must also be dry and clean!

Beat for a long time. My 450 watt mixer does it in about 10 minutes. The mass is compacted, becomes glossy.

Gradually begins to gather around the edges of the bowl ...

... and firmly hold on to the corollas.

At this moment, as advised seasoned confectioners, it is worth adding a pinch of citric acid and whisk again. Acid (any, so in similar recipes on the Internet you can find both tartar and vinegar) serves as a stabilizer and makes the meringue more stable and dense. But if you don't have acid, you can do without it, I checked. Everything is working!

I will have a two-color meringue on a stick, so I divide the dough into two parts. I paint one in blue (it is better to use a gel or powder dye, not liquid, so as not to dilute the meringue).

The second is yellow.

I put the blue cream in a pastry bag with a cut off tip. It is convenient to do this with a tall glass, for example, from a hand blender.

I fill the second pastry bag with yellow cream, from which I also cut off the tip.

Here are our beauties! Waiting in the wings! :)

Now we take another pastry bag. We insert a nozzle into it (I have an M1 Wilton, but there may be another one that you like). Cut off the tip. And we put two others in this third bag.

Now how to plant meringues

Let's start with the fact that the form, of course, can be absolutely any! And further we will be convinced of this. But most often these are ordinary round roses. How to make such, I showed in detail in the recipe. Now the question is different: to be or not to be, that is, how to make them exactly on a stick, at what point is it best to insert this stick? And there is no definite answer: whoever has adapted, does so. You can, for example, plant roses first ...

... and then carefully insert sticks (wooden skewers for barbecue) into them - strictly parallel to the surface of the baking sheet. This method is good, but some do not like the fact that the rosette seems to be slightly crushed.

Then you can do it differently. First, put the stick, and only then plant the rose directly on it.

One way or another, we plant our roses. We fill the free space with small bezeshki without sticks (they will also come in handy for decorating the cake).

You can leave some of the cream and paint it in a completely different color.

The dyes I use are Squires Kitchen powder, shades of "Turquoise", "Yellow" and "Lilac". I like it very much, brightly and beautifully, the consumption is small, but I warn you: the tongue and lips will paint blue. If anyone knows dyes that do not sin, please let me know :)

Put in a pastry bag with a nozzle (I have a Wilton D2).

And to plant meringues of a different form, for example, less familiar.

Decorate them with confectionery sprinkles.

And put our blanks in the oven - dry at a temperature of 80-90 degrees (it's hard to say more precisely, all ovens are different!) For about an hour and a half. Depending on your oven and meringue size, you may need more or less time. I went a little too far with the temperature, and small cracks appeared in places, but not critical. You can avoid this altogether if you adjust the temperature correctly, or if you just leave the meringues on the table until it dries completely, but for this you need to have a margin of time, and the apartment should not be too humid.

In any case, as for me, I got the most beautiful meringues on sticks! And not only:)

Pay attention to the difference between the meringues, into which we inserted sticks, from those that were deposited directly on the sticks. Here are the first ones.

And here are the second ones. The wand peeps through.

Personally, I like the first option more: it is more reliable, and I like it when the wrong side is also as beautiful as possible. But the second is faster to form, and nothing is crumpled.

And this is our fantasy meringue on a stick! Wonderful!

Merengi on sticks are ready! You can put them in a vase on a sweet table, you can wrap each one in cellophane and tie it with a ribbon to make it look very festive and elegant. Or you can decorate a cream cake with them by simply inserting them into it in the order you want!

Three egg whites are enough to fill 5 vases.

The eggs are broken carefully so that a random drop of yolk does not get into the whites. The whites are left in a deep bowl, and the yolks can be left for a baileys drink or grease on pies.

The citric acid meringue will be easier to beat. Plus, citric acid will keep the meringues from becoming cloying.

Protein cream is an irreplaceable component of basket cakes.

Whisk the whites with citric acid until the volume is tripled. The blender is set to the maximum speed.

Sugar should be divided into 3 servings and gradually introduced into proteins. After adding some of the sugar, beat with a blender until the crystals dissolve.

The whipped egg whites can be placed on a baking sheet when the mixture is very thick. For high-quality cooking, it will take at least 12-15 minutes.

A corner is cut off from the culinary package, a curly nozzle is fixed. The stick is dipped in food helium dye, 2-3 strips are carried out inside the package.

Spoon some of the whipped protein into the bag. The edge of the package is twisted.

A circle is drawn in a spiral motion, the protein mass is distributed over the paper. Use special parchment for baking, which is not lubricated with anything else.

You can also use whipped whites to decorate Christmas cookies or gingerbread.

Sticks are inserted, they pass freely through the protein mass.

Wash the attachment and attach it to a new bag. Inside the bag, 2 multi-colored stripes are drawn to make a rainbow meringue.

The next batch of air baked goods can be made solid by adding a drop of dye to the remaining proteins. To squeeze the meringues, you will need a third clean bag.

The parchment with the blank is carefully transferred to a baking sheet. If you are working with the "protein dough" for the first time, you can place the meringues immediately on a baking sheet covered with parchment.

The oven is heated to 130-150 degrees, guided by the minimum temperature level that is available to your equipment. It is necessary to dry the meringues in the oven for 2.5-3 hours.

Prolonged slow drying allows you to fully preserve the specified color gamut. If you shorten the time and increase the oven temperature, the white meringue will turn coffee-creamy.

Ready-made meringues peel off the paper without any effort. Colored meringues on sticks can be placed in regular cups. A piece of Styrofoam is placed in each cup.

Sticks are stuck into the foam base, fanning out. The protruding foam is masked with large beads or decorative stones. The rainbow colored meringue on a stick is ready - it can be made in any shape and color.

Meringue Christmas trees in a vegetable dryer (electric dryer)

Delicious, crispy, airy meringue trees on a stick can be obtained without using the oven. The protein mass hardens perfectly in the vegetable dryer (electric dryer).

The advantages of this method include the "glossiness" of the surface of the trees. If you dry meringues in the oven, they become dull, and in an electric dryer they become so shiny as if they were varnished.

During cooking, the taste and color will remain unchanged, the brightness of the shades will not be affected at all. Although the drying process takes longer, the result is an elegant and appetizing New Year's decor. Herringbone meringues with a cup of coffee are a great New Year's snack.

How to Dry Meringues in Vegetable Drainer - Herringbone Meringue

Herringbone meringues can be sweet when the whisk is only protein and sugar. But many people like the sweet and sour taste, in this case they mix meringue with citric acid.

For three eggs, citric acid is enough, recruited with the tip of a knife. You can "divide the tastes": make the blue trees sweet, and add the lemon flavor to the green ones.

For a herringbone meringue, only proteins are needed, separating them from the yolks is the most important part in making a dessert. Prepared proteins are poured into dry, clean dishes.

Beat them at turbo speed. As a rule, after 3-4 minutes, the proteins become a lush foamy mass. Until this point, they should not be mixed with sugar.

Sugar is weighed and added to proteins gradually. Pour 2-3 tablespoons, beat until sugar dissolves. Then they all repeat. The general process lasts 15 minutes.

The whipped mass should become so thick that the teaspoon immersed in it will maintain the specified vertical position. If the whites are still soft, continue beating until the desired thickness is obtained.

Set aside half of the whipped cream in a separate bowl, add a drop of green helium dye. Beat the contents until the color is uniform. The helium dye dissolves easily, the cream turns pale green.

All the green mass is transferred into one triangular culinary bag. You can use a simple attachment, or you can do without it altogether by cutting off the corner of the bag.

A circle is cut out of baking paper, focusing on the size of the tray of the vegetable dryer (electric dryer). Draw the outline of the Christmas tree with a simple pencil.

Fill the Christmas tree outlines with green protein cream. The layer thickness is 5 millimeters.

For decoration, you can use colored sugar topping. The skewer is inserted into the protein layer along the line of the Christmas tree trunk. You don't have to completely drown the stick in the figurines, then the "spruce trunk" will be visible in the finished merengue. Curls are squeezed out of the remnants of the meringue cream, then to make snowdrifts out of them.

The remaining cream is mixed with a blue helium drop.

After beating, you get a beautiful blue color.

Blue Christmas trees are drawn similarly. The trays are placed in tiers in an electric dryer. Merengi must be dried within 24 hours. Dried colored meringues in the form of Christmas trees are easily removed from the paper, and in an undried state they remain sticky.

They select a suitable piece of foam, pierce it with skewers-trunks. The decoration is complemented with small balls and beads.

This method of making meringue is called "Swiss meringue" or "wet meringue".

It can be used to decorate the cake immediately after brewing, or dried in the oven in the form of various shapes.

There are several points in the successful preparation of this meringue that you need to pay special attention to. The cleanliness of the dishes is very important. I pour boiling water over the bowl and pat it dry with a clean towel.

The separation of the whites from the yolks is not always successful. But in our case, even a drop of yolk can ruin everything. Therefore, we must try.

We select dishes for a water bath. The bottom of the container in which we will whisk the whites should not touch the boiling water.

After separating the proteins, I weigh them. I fall asleep sugar in them clearly twice as much. I add a coffee spoon of citric acid.

I put a pot of water on the fire. While waiting for it to boil, I begin to beat the whites with sugar.

After half a minute, I send the bowl to a pot of boiling water. I continue to beat continuously. You can't stop, because we don't want our meringue to boil.

Beat for about 7-10 minutes. During this time, the liquid substance becomes thick and white, sugar and acid dissolve completely. There should be no grains.

I remove the bowl from the water bath and beat for another 5 minutes. The meringue cools down and finally thickens. Firmly adheres to the mixer beaters.

If you don't have your tools and oven ready yet, cover the bowl with cling film or a wet towel. The meringue gradually hardens, it will be more difficult to work with it.

It remains to add the dye. To get a two-tone meringue, lay out the different colors in separate bags.

Then we combine these bags in one larger size. Let's get down to creativity.

To make the cake for the children's birthday bright and cheerful, I made several types of figurines. You can just as easily squeeze out any number - the number of years of the birthday person.

On a baking sheet covered with parchment, squeeze the meringue in a circle, starting from the middle. Then slowly insert a wooden skewer to the middle.

We heat the oven to 80-90 degrees. We put a baking sheet in it and forget about it for an hour. If you made very tiny bezeshki, then for forty minutes. Ready meringues are light, airy, easily removed from the baking sheet.

Another decoration is straws in merengue. It can also be used on a cake, or simply placed on the table in brightly colored glasses. Dip the sweet straws in the merengue, leaving the lowest part untouched.

While drying, I insert the decorated straw into the holes I made in any cardboard box.

Kids love these cake decorations! I advise you to make more of them so that each of the guests gets a figurine on a stick and a piece of cake)

Cooking time: PT01H40M 1 h. 40 min.

You are wondering what to think of an unusual one for a children's party - make very bright, iridescent and delicious meringues on a stick. When I prepared them for my child's birthday, everyone was delighted (and not only children). It's so interesting and unusual that it just takes your breath away. At first glance, it seems that it is unrealistic to cook them yourself at home. In fact, following our step-by-step recipe, even a child can make these delicious colored meringues on a stick. Join - and feel like a culinary sculptor of the beautiful and delicious!

Ingredients:

• proteins - 60 grams;
• sugar - 60 grams (weight, as well as proteins);
• icing sugar - 60 grams (weight, as well as proteins);
• lemon juice - 3-4 drops (citric acid - a small pinch);
• liquid food coloring - any 4 colors;
• wooden sticks for cake pops.

Delicious meringue on a stick. Step by step recipe

1. For this weight of proteins, we need 2 eggs. If your final weight of proteins turned out to be different (more or less), then take as much sugar with powdered sugar as you got by weight of proteins.
2. To avoid getting into the total mass of yolk proteins or spoiled protein, then separate each protein in a small bowl. And then pour over its container, where it will be whipped.
3. Add lemon juice or citric acid to the proteins and beat until soft, stable peaks. Begin to beat at low speed, gradually increasing to maximum.
4. Without turning off the mixer and without reducing the speed, in small portions we begin to introduce sugar into the fluffy mass and beat until it dissolves.
5. We also gradually introduce powdered sugar. After it is distributed over the total mass, beat at the highest speed for about 5 minutes - and the meringue is ready. The meringue is smooth, glossy and well-stable.
6. For the meringues to become colored, we need to paint the pastry bag in 4 colors. To do this, dip the brush into food paint and draw a line from the tip towards the edge of the pastry bag. Opposite it we draw the second color and also the rest - as a result, we get different stripes crosswise. To make the meringues come out bright, apply a sufficiently thick layer of paint. (For meringues, I use a sprocket attachment with a diameter of 1.5 centimeters.)
7. Fill a pastry bag with whipped egg whites. Next, put a wooden stick on a silicone mat or parchment paper and place a spiral on it. We do this with all the others. If desired, meringues can be planted in the form of drops or waves.
8. We send the meringue to the oven, preheated to 90 degrees, dry for 1.5-2 hours. The meringue will crack from the high temperature in the oven. Therefore, if your oven does not allow you to lower the temperature enough, then cook the meringue with the door ajar.

Carefully separate the homemade rainbow meringue on a stick from the silicone mat or parchment. And we use it for its intended purpose: we treat the kids, decorate it as a gift and give it, decorate the cakes, and even better - enjoy the amazing taste with a cup of tea or coffee. If you want the homemade meringue to be drier, then keep it in the oven for longer, if you like a more viscous middle, then it will be enough to stand for a little more than an hour (but it also depends on the size of the meringues themselves). Bright mood and pleasant tea drinking with "Very tasty"!

Colored meringues on a stick are a popular sweet and beautiful treat. Today they are widely used at various holidays, because they are easy to prepare, they are bright, they are easy to decorate with a candy bar, children love them, and adults will not refuse them, since they are an excellent addition to a cup of tea.

Merengi can be cooked without dyes, the taste will remain the same. Any shape can be made. You can decorate any cake with such meringues and make it simply unbeatable.

Prepare the required ingredients.

Pour the egg white into a dry mixer bowl. It must be very carefully separated from the yolk. Add sugar and continue beating with a mixer until thick, dense. The mass should increase and turn white.

The readiness of this stage for the next one must be checked with your fingers: rub a little cream and feel if all the sugar crystals have dissolved. If not, continue whisking until completely dissolved.

If dissolved, add powdered sugar and beat for 5 minutes. If you run a whisk over the cream, a furrow should remain.

Divide the protein mass and add dyes, stir.

Fill a bag with a "snowflake" or "star" attachment with the protein mass.

Cover the baking dish with baking paper, lay out wooden skewers. Plant roses on the edge of each: the mass must be squeezed out, starting from the center and continuing in a circle and to the edge.

Dry the meringue in the oven at 80 degrees for 1.5 hours. Do not open the door during cooking.

Colored, sweet and tasty meringues on sticks can be inserted into dishes with cereals or immediately decorate a cake, candy bar, treat a sweet tooth with them.

Bon Appetit. Cook with love.