This meringue bunny is crunchy and beautiful!
- Clean scoops, bowls and tools are very important for cooking the meringues, marshmallows and macaroons. You can use alcohol for cleaning.
- It is advisable to process the eggs in 9% vinegar; pour a little on the shell, and hold them in a “bath”. You can also use albumin; it’s very convenient and safe.
- It’s important to separate the whites from the yolks carefully, so that no drop of yolk or water gets into the whites. The eggs should be at room temperature.
- a bowl
- a saucepan
- a thermometer
- a mixer
- food coloring
- pastry bags
- a nozzle
- a baking sheet covered with parchment
- Separate the egg whites (at the room temperature) into a clean fat-free bowl, and add a pinch of salt. Start whipping when the syrup reaches 110-115C (230 to 239F).
- Mix the water with sugar and the lemon juice, and put it on the heat. Bring the mass to 110С (230F), and start whipping the egg whites. First, whip the whites at a low speed, and bring it to a lather state; increase the speed to maximum. Whip until soft peaks. It’s very important not to over-whip the egg whites.⠀
- When the syrup in the saucepan reaches 121C (250F), remove it from the heat; let the bubbles come off, and pour it into the egg whites (in a thin stream along the side of the bowl). The mass must be whipped well until a glossy, homogeneous, dense white texture.
- You can paint the meringue in any color, and place it on a baking sheet.⠀
- Dry the meringue in the oven preheated to 80C (176F) for 4 to 6 hours using the convection mode.