A good recipe for a Swiss bezel that flies like seeds

Today we're going to tell you how to make a bezel Swiss style, also known as merengue or wet meringue. This is a great way to surprise guests with a bright and easy to prepare dessert. Swiss bezel can be prepared for a children's holiday - so much more profitable than ordering from a pastry chef. In addition, you can be sure of the naturalness of the products. By the way, at the end of the article you will find a visual video with a demonstration of the process.



How to make a bezel to make a Swiss bezel will be required minimum. From merengue you can make appetizing sweets on a stick, and also use them to decorate cakes, cakes and other confectionery.

The ingredients

• 5 egg whites
• 320g sugar
• knife-tip
• vanillin
• pinch
• dyes

Preparation

1. We pour some water into the pan and put it to boil. We'll need this for the water bath.
2. We pour sugar into the proteins and add salt on the tip of the knife. Add some vanillin. knife-tip Or vanilla sugar, and a pinch of citric acid.
3. Put a bowl of squirrels on a water bath, so that the bowl does not touch the water. Constantly stir until the sugar is completely dissolved. It'll take a few minutes. The temperature of the proteins in this recipe is not important. You can take eggs from both the refrigerator and room temperature.
   
   
   
4. Check whether the sugar dissolved: rub the protein mass between the fingers. If there are no grainsYou can mix the mass.
5. Return the bowl to the water bath. Within a minute, beat the proteins at medium power, and then switch to maximum. Protein mass will begin to whiten and increase in volume. The whipping time is about 10 minutes. But it will depend on the power of your mixer. When waves form in the mass, this does not mean that the cream is ready. We need to wait until the cream begins to wind up on the wreaths of the mixer.
   
   
   
6. You have to work with this cream right away. If you really need to postpone the preparation of the bezel, be sure cover the cream with a wet towel.

Cream work

1. If you want to make colorful sweets, divide the cream into several parts. Both gel and powder dyes can be used to color the mass. When using gel enough to drop 1 drop of dye in the cream and mix well.
2. If we take a powder dye, First put a little in a teaspoon. And we drip a few drops of water. Stir well and pour the resulting solution into the protein mass. In the case of dye from a bag (as for Easter eggs), dilute the powder with hot water, otherwise it will not dissolve.
   
   
   
3. We put the cream in disposable pastry bags. For convenience. Put the bag on your hand first.And then we put the cream in it.
4. Take another pastry bag, cut off the tip and insert a pastry nozzle. Cut off the tips of the other bags in which our cream is already located. Put everything together in an empty bag.
   
   
   
5. We cover the tray with baking parchment. So that the parchment does not slide, it can be fixed at the corners with a cream. Tightly fixing the pastry bag in his hand, circularly Let's put down the meringue. If we use sticks, then insert immediately, as if scrolling in the cream.
   
   
   
6. We're sending blanks. necessarily in the cold oven. We set the convection mode and temperature of 70 ° C. If the oven is gas, then set the minimum temperature and lay a small cloth between the door so that the oven is not closed.
7. The Swiss bezel has been baked for a long time. about 2.5 hours. You can store sweets in a tightly closed wrapper or in a container for no more than 5 days.

Here is the promised video for clarity:

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Such sweets look very impressive and will become a decoration of any holiday. And the Swiss merengue. fine-tuning. From such a meze you can make flowers, Easter rabbits, cute chickens. In general, if you connect imagination and creative mood, you can experiment with shape and colors, creating real confectionery masterpieces.

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We wish you inspiration and a delicious bezel!