Meringue from albumin
Description
Albumin is dried egg white. It stores well in the refrigerator and is safer than regular egg whites, though it takes longer to whip. It holds the meringue shape perfectly and makes it much fluffier. The finished meringue should be white or slightly golden, brittle, and easy to break. Store it in a tightly sealed container, as meringue readily absorbs moisture.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making meringue with albumin.
- 2
Step 2
Pour the albumin powder into a bowl and, while stirring, add water. Mix thoroughly and let it sit for 1-2 minutes.
- 3
Step 3
Add a pinch of salt, vanilla sugar, and beat at low speed until foam appears. This will take about one minute.
- 4
Step 4
Increase the mixer speed to medium and beat until smooth foam forms. This will take another 3 minutes.
- 5
Step 5
Increase the speed to maximum and beat for another 1–2 minutes until soft peaks form. While continuing to beat, gradually add the sugar in parts. Beat the mixture until it becomes light and glossy. The sugar should dissolve completely, and the mixture should hold its shape well.
- 6
Step 6
Pour the lemon juice into the egg white mixture, add the starch, and gently mix until smooth.
- 7
Step 7
Transfer the protein mixture into a pastry bag fitted with a star tip. Line a baking sheet with parchment paper with a silicone coating. Pipe the meringue dots slightly apart. Place the baking sheet in a preheated oven and bake at 120°C (250°F) for 20 minutes. Then reduce the temperature to 100°C (210°F) and dry for another 30–40 minutes. Turn off the oven and leave the baking sheet with the meringues inside until completely cooled. Remove the finished meringues from the parchment paper and serve with tea.
- 8
Step 8
Done.