Bizet: recipe and cooking secrets

Many people remember the taste of bizet from childhood, these airy meringue cakes just melt in their mouths, their tenderness makes them return to carefree days. Cooking bizet at home requires some skill and skill, but for the sake of the result, it's worth a try. After all, both adults and young family members will definitely enjoy these snowy meringues, fragrant and crispy bizet balls.

The recipe for cooking bizet includes the production of protein dough, which is the most important in this process. The "splendor" and "lightness" of the finished meringue cakes depends on how well the egg whites are beaten. When baked in the oven, bizet becomes brittle and light. The finished products have a porous structure without the addition of special baking powder. Therefore, bizet can be offered even to children, it does not contain artificial chemicals and harmful dyes. For flavor, you can add a pinch of vanilla, a little grated nut or cocoa to the future bizet for a pleasant coffee shade. It is necessary to introduce nuts very carefully so that the dough does not settle, this is one of the secrets of making a bizet cake.

Bizet cooking recipe:

• 4 egg whites;
• 1 cup granulated sugar.

Beat the egg whites into a fluffy and stable foam, without adding sugar at this stage.

Secrets of the "airiness" of ready-made meringues:

You only need to take eggs very fresh to make meringue cakes, separate the yolk very carefully, use only clean kitchen equipment (whisk, bowl, mixer), the cooled protein mass is whipped much better, the whipping bowl should have a deep bottom and a spherical shape.

Sugar is added to the protein mass when it is whipped to "stable peaks", i.e. it does not slide off the whisk or off the mixer blade. Not immediately, but gradually, add granulated sugar in a trickle or spoon. Instead, you can add powdered sugar. We continue whipping for a short time.

Cover the baking sheet with baking paper and spread the beaten protein meringue dough in small fragments. It is convenient to do this with a pastry syringe or bag. The dough laid out with a spoon is subsequently baked in an ugly way, unlike the amazing figures that are squeezed out, for example, from a pastry bag.

It is necessary to put bizet in a cold oven, it is not recommended to break the cooking recipe, and then dry it for 2 to 2.5 hours at a temperature of 90 to 100 degrees. If a brown crust appears, reduce the temperature. In general, the temperature regime of baking bizet is a very important point. Small meringues dry from 2 to 2.5 hours, large ones – up to 5 hours. To rush in this case is to ruin the product. After all, we want to get dry and balloons, not viscous inside and brown misunderstandings outside.

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