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ОСНОВНОЙ РЕЦЕПТ ДЛЯ БЕЗЕ - 900 ГР (8 ЯИЧНЫХ БЕЛКОВ)
300 г яичных белков (7/8 шт.)
300 г сахара
300 г сахарной пудры
щепотка соли
- Поместить яичные белки в миску при комнатной температуре, добавить соль.
- С помощью проволочного венчика взбивать на скорости «5» в течение 5 минут.
- Перейти на скорость «6» и постепенно добавить сахар-песок.
- Продолжать взбивать еще в течение 5 минут после последнего добавления.
- Выключить прибор и снять чашу.
- С помощью шпателя движениями сверху вниз замешать просеянную сахарную пудру.
- С помощью кондитерского мешка или с помощью двух ложек сформировать безе на про-
тивне, выложенном бумагой для выпекания или слегка смазанным сливочным маслом.
- Выпекать в предварительно разогретой духовке при температуре 40/50 ° C в течение
нескольких часов, оставив створку приоткрытой на пару сантиметров для выхода влаги и
хорошей просушки безе.
- Выпекание мелких и тонких безе может занять 3-4 часа, а более крупных - до 8-10 часов.
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