Whipping protein into steep foam is required in many recipes, but the process itself is described extremely rarely. But to make a really good meringue is sometimes not so simple. The first thing you need to pay attention to initially is the freshness of the eggs and their temperature. Oddly enough, whipping fresh egg protein can be very difficult, because it has a denser structure. If it stands for several days, then it will be much easier to do. In addition, the temperature of both food and utensils should be quite low. The bowl in which the process will take place and the eggs themselves are recommended to be cooled before whipping the whites.
Experienced cooks are also strongly advised to use perfectly clean and dry accessories, since the presence of the smallest drop of water or fat can ruin everything. A glass bowl should be used, and the mixer should have 2 nozzles (it will be difficult to beat the protein with one). When separating the yolks, one should act extremely carefully, since getting the yolk is equivalent to a drop of fat (the mass will not foam). It is better to sacrifice part of the protein by adding it to the yolk than vice versa.
Do not immediately turn on the mixer at maximum speed. You should start with a minimum, and then gradually increase it to a maximum. Sweeteners (sugar or powder) need to be poured into an already slightly whipped mass, because if the protein is initially sweet, then it will not beat. Quite often, preservatives are used to speed up the process and produce a more stable foam. On an industrial scale, it is usually citric acid or vinegar, and at home lemon juice. However, it is important not to overdo it, so that the cream is not acidic.
Knowing how to whisk the protein with sugar correctly, you can prepare a cake with meringues, meringues or just make a protein cream, for example, for tubes. Usually, 2 tablespoons of sugar (or powder) and a few drops of lemon juice are taken per 1 protein.
To prepare meringues or cake from meringue, you need to beat the protein to such a state until the mass ceases to fall out of the container when turned over (that is, in a very strong foam). Then it is carefully (using a spoon or a pastry bag with a special nozzle) spread on parchment and baked in a not very hot oven for about 20 minutes. In this case, do not open the door. For the cake, the mass is laid out in the form and baked a little longer.
Ready meringues can be paired with butter cream, they also decorate a
cake, ice cream or other dessert. If meringues are used as a decoration, often they make it colorful, adding dyes at the stage when the foam has already been obtained (after powdered sugar).
Beating protein for a biscuit or other dough is a little easier, since such a stable foam is not required. But still, it is advisable not to ignore the above recommendations. It is also worth remembering that whipped proteins can settle quite easily, so you need to combine them with other ingredients (yolk, butter, flour, etc.) very carefully, without using a mixer, but gently mixing the mass with a spoon from the bottom up.
Unfortunately, not all housewives can make protein cream. But it is he that contains a minimum of calories, so that with its use it is possible to cook diet desserts.