Colored meringue

European cuisine

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Description Products Steps

Listen to the recipe:

Colored meringue is a delicious and not at all banal dessert. One version of its origin is the name of the dish in the book of recipes by François Massialo in the 17th century. At that time, dessert was available only to noble people. But the more accessible the products became, the faster the recipe spread throughout the world. Nowadays, preparing multi-colored meringues is very simple and, most importantly, quick.

1. Calories
   262,56 kcal
2. Protein
   3,62 gram
3. Fat
   0,07 gram
4. Carbohydrates
   65,72 gram
5. ~ Time
   4 H 30 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. The protein of chicken eggs

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   100 g
2. Powdered sugar

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   200 g
3. Lemon juice

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   1 tsp. = 5 g
4. Food dye

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   to taste

Steps:

1. 
   Prepare clean, dry dishes and a whisk for whisking. Separate the whites from the yolks and cool.
2. 
   Beat the whites with a drop of lemon juice. Beat on low speed first. Then gradually increase the speed. At high speed, add powdered sugar one teaspoon at a time, adding every 20-30 seconds. After adding the powdered sugar, beat the cream for another 5 minutes.
3. 
   Divide the whipped whites into several parts into a clean bowl, adding the desired color to each.
4. 
   Using a spoon or pastry bag, place the meringue onto a baking sheet. Bake at 70℃ for 2-3 hours. Leave in the oven until cool.
5. 
   Colored meringues can be used to decorate pastries or cakes.

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