Perfect MERINGUE without cracks! With a hand mixer! All the nuances! It turns out 100%!

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CAKES and COOKINGPublished at:
2/17/2021Views:
904.8KDescription:
In this video I show you how to make a perfect meringue without cracks in just five minutes using a hand mixer. I explain all the nuances, including the use of Swiss meringue technique. The recipe calls for 120 grams of egg whites, 240 grams of sugar (including a bag of vanilla sugar), and a quarter teaspoon of citric acid. After whipping, the meringue is dried in an oven at 75–90 °C on a medium setting without convection. Small meringues are baked at 80 °C for about 1.5 hours, while larger ones take about 2.5 hours. Decorative meringue can be shaped with nozzles such as 1M, 1A, 195, and 336.
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