Meringue Toffee - A Step By Step Recipe With A Photo

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Meringue Toffee - A Step By Step Recipe With A Photo
Meringue Toffee - A Step By Step Recipe With A Photo

Video: Meringue Toffee - A Step By Step Recipe With A Photo

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Video: Meringue Cookies Recipe 2023, January
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Cooking description:

Caramel meringue-toffee is a real treat for children. Serve it for dessert at lunch or dinner, at an afternoon snack, since it can be stored after cooking for about 3-4 days.

Purpose: For children / For afternoon tea

Main Ingredient: Eggs / Sugar / Egg White

Dish: Desserts / Meringues

Ingredients:

  • Chicken egg white - 4 Pieces
  • Sugar - 1 Glass
  • Dye - 2 Pinches (any color)
  • Lemon Juice - 5 Drops
  • Water - 40 Milliliters (for sugar syrup)

Servings: 3-4

How to cook "Meringue toffee"

Meringue toffee - photo step 1
Meringue toffee - photo step 1

Prepare the indicated ingredients.

Meringue toffee - photo step 2
Meringue toffee - photo step 2

Separate the yolks from the whites, use the yolks in another recipe. Try not to get even a drop of yolks into the whites.

Meringue toffee - photo step 3
Meringue toffee - photo step 3

Pour sugar into a cauldron or stewpan, pour in water, melt the entire contents until caramelized for about 3-5 minutes.

Meringue toffee - photo step 4
Meringue toffee - photo step 4

Pour the egg whites into the bowl of a food processor and begin whisking at the highest speed of the technique for about 3-4 minutes.

Meringue toffee - photo step 5
Meringue toffee - photo step 5

The whites should be whipped into a high and fluffy lather.

Meringue toffee - photo step 6
Meringue toffee - photo step 6

Without stopping whisking in a thin stream, pour sugar syrup and lemon juice into the protein mass.

Meringue toffee - photo step 7
Meringue toffee - photo step 7

Then add the dye and whisk a little more.

Meringue toffee - photo step 8
Meringue toffee - photo step 8

Using a pastry syringe, deposit the protein mass on parchment paper, after covering a baking sheet with it. Preheat the oven to 80 degrees, place a baking sheet in it and dry the meringue for about 1.5 hours.

Meringue toffee - photo step 9
Meringue toffee - photo step 9

Carefully separate the finished meringue from the paper, put it on a plate and serve. It will be crispy on top, and caramel will stretch on the inside.

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