Angelic biscuit

To prepare an angelic biscuit in the oven, we will need the following ingredients: egg whites, sugar powder, wheat flour, lemon juice and a little flavor (optional). I use vanillin, but you can vanilla sugar (1 teaspoon) or vanilla essence.

So, we take clean, dry and low -fat dishes. I just wipe the bowl with a napkin moistened with lemon juice. Pour 7 egg proteins into it. On average, some protein weighs 30 grams, so we take 210 grams. If there is +/- 10-15 grams-not fundamentally. Why am I writing about weight? It’s just that many culinary specialists (including me) freeze egg squirrels several pieces at once, because after thawing they do not differ at all from fresh.

We begin to whip with a mixer at speeds above the average until the formation is first large (like soap) foam, and then the condition is like shaving foam. Then gradually, in 3-4 doses, add 150 grams of powdered sugar. You can buy it already ready in the store, but it is much cheaper to just grind ordinary granulated sugar in a coffee grinder. Do not forget about the flavor: we put along with the powder.

We continue to whip (I do not at maximum speed, but at speed a little lower) until the proteins with powder turn into a lush, air and snow-white mass. This is a merenga (for meringue), but with a smaller amount of sugar. That is why it turns out to be more tender, but at the same time it holds its shape perfectly, does not flow and does not even move.

This is what the basis for the future angelic biscuit looks like: such a curl at the end of the corolla is a bird beak. It should not be deformed. If it lowers, then they beat a little time — work on the mixer further. Another check for the readiness of the meringue: turn over the bowl (yes, with her, with meringue) above your head. Afraid, what will it flow out? Then beat again, because with unfinished proteins there will be no magnificent biscuit.

In a properly beaten meringue, we sift through a sieve 80 grams of wheat flour (I use the highest grade).

And now there are 2 options on how to combine meringue and flour. First: gently, in a circle, to stir the flour with a spatula with leaving movements (below-up). But recently, for all biscuits, I have become increasingly practicing another way that has become a discovery for me during the preparation of Polish chocolate biscuit. It is also called abandoned, as in finished form they are thrown about the table. So, we use the whisk that whipped proteins. Very quickly, directly very quickly, in a circle, mix everything before the unification. Literally for 6-7 movements you will receive a completely homogeneous biscuit dough without lumps, and in volume it will be even less depressed than when kneading with a spatula. Try it.

I advise you to bake an angelic biscuit on proteins in the form of a small diameter or in a round form in a hole in the center (for cupcakes). The fact is that this dough is very tender, so in the process of baking it can sag in the middle of its own severity. In the recipe for a slow cooker, I showed how to use a glass (here). In this case, she took a detachable confectionery ring and installed a diameter of 20 centimeters. Since he does not have a bottom, she folded the food foil in 3 layers, thus constructing this very bottom and additionally fixing the walls. I installed the design to the bottom from a 28 centimeter -diameter form. The form in which the biscuit is baking does not need to be lubricated. We shift the biscuit dough into the shape: you see, it is like a tender cloud, it holds the shape perfectly.

We level the dough with a spoon or spatula and put the oven to a preheated to 170 degrees. I have a gas oven, lower heating, there is no convection. In electric breathing, I do not recommend additionally turning on the upper heating, since we have an angelic biscuit and, in my opinion, it should be as brighter as possible.

We cook it for 40 minutes (my oven needs so much time) or until a wooden toothpick is dry when you pierce the dough. During the baking, do not open the oven!

Still hot, immediately after baking, we turn the biscuit directly in uniform and put it on glasses (or other stands). In this form, the angelic biscuit must completely cool. Thanks to the inverted position, it will not settle and retain the original shape.

The fully cooled angelic biscuit on proteins weighs 420 grams. We remove the foil and with a knife with a long and thin blade we cut it out of the shape, turning it to the side.

Important: immediately after cooling, such a biscuit is not ready to work, it must lay down and mature. If you cut it right away, the crumb will stick and crumble, and after impregnation it will easily turn into porridge. We wrap it with cling film and send it to the refrigerator for 4-8 hours, and preferably at night. By the way, the biscuit on proteins can easily be stored in the refrigerator until a week, so if necessary, bake it in advance.

After a while, it can be carefully cut (ideally-with a knife-drop for bread) for 2-3 cakes.

Belenic, delicate, finely porous — we will make a home cake with it. Of course, it will be an angelic cake! Well, since in the photo strawberries, there will be a cake with this beautiful, fragrant and tasty berry — the very height of the season … prepare for health and pleasant appetite, friends!