Swiss meringue on a stick
Description
The dish is prepared without unnecessary complications. The recipe for Swiss meringue on a stick is quite simple—follow the step-by-step instructions and observe the temperature regime when drying the meringue. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Carefully separate the egg whites from the yolks; only the whites are used in this recipe. Add granulated sugar.
- 3
Step 3
Mix sugar and egg whites until smooth.
- 4
Step 4
Place the sugar-protein mixture in a "double boiler" and heat to 70 degrees, stirring constantly.
- 5
Step 5
Beat the heated mixture with a mixer until stiff peaks form.
- 6
Step 6
Divide the whipped mixture into two parts.
- 7
Step 7
Add dry or gel food coloring to one part.
- 8
Step 8
Mix the food coloring with the meringue.
- 9
Step 9
Into the pastry bag, alternately place: one tablespoon of white meringue.
- 10
Step 10
Then add a tablespoon of colored meringue.
- 11
Step 11
Place the entire mixture in layers.
- 12
Step 12
On a parchment sheet, pipe out the entire mixture using a nozzle, leaving space between each meringue.
- 13
Step 13
Insert wooden sticks into the meringue.
- 14
Step 14
Dry the meringue in the oven at the lowest heat setting for 1.5 hours, keeping the oven door slightly ajar.
- 15
Step 15
The finished meringue easily lifts off the parchment paper; it is light, airy, and very beautiful.
- 16
Step 16
This meringue will decorate a candy bar or be perfect for adorning a festive cake, and it can be prepared in advance.