The housewife Alina in her Zen blog “Tasty” (12+) told about what she does with unnecessary proteins. Probably, you had this: the yolks were used, and the proteins remained. And they lie and “wait” – scrambled eggs or do not understand what. And you can now prepare a delicious Swiss dessert out of them, with which even a newcomer will cope.
To do this, the proteins must be poured into a glass bowl, add a little salt and citric acid, beat with a mixer to foam. Then gradually pour sugar and vanillin, and beat to soft peaks, and then at maximum speed to dense peaks. Usually three to five minutes is enough.
Then a bowl with proteins must be put in a water bath and beat until the sugar is completely dissolved and the appearance of a thick shiny mass. Maximum 10 minutes, and ready.
The finished meringue can be used to decorate the desserts or dried in the oven at 60-70 degrees before solidification, and you get a real meringue. Bon appetit.
