Aus 1 Teig und Masse 8 völlig unterschiedliche SCHAUMKÜSSE! Mega lecker und luftig!

Aus 1 Teig und Masse 8 völlig unterschiedliche SCHAUMKÜSSE! Mega lecker und luftig!

Hello and welcome! In this video, I’ll make 8 completely different meringue kisses (in taste and appearance) for Christmas from just one dough and filling. Wash 4 fresh eggs very well and disinfect them with strong alcohol! Carefully separate the egg whites from the 4 egg whites! The dishes must be clean and free of grease! For 1 portion of “Italian Meringue,” I need 120g egg whites for the dough (for this large quantity of meringue kisses), 4 egg yolks, a pinch of salt, and 8g vanilla sugar. Mix these well. Add 120g soft butter, 120g powdered sugar, the prepared egg yolk mixture, and 1 tablespoon of milk. Add 340g flour and 1/3 teaspoon of baking powder. Briefly (not for long!) knead the mixture into a smooth dough. You can chill the dough in the refrigerator first and then roll it out; I roll it out without chilling it. Roll the dough out to a thickness of 3mm. I use a 4.7 cm cookie cutter and bake at 180°C (360°F) for about 8-10 minutes. Let the finished cookies cool completely. Bake at 180°C (360°F) for about 8-10 minutes . All the cookies are now ready; now I’ll start with the filling and decoration. I’ll use piping tips like these (they’re large, from 1.5 cm in diameter). For the filling, I’ll use pistachio cream, plum jam, hazelnut cream, and orange marmalade. IMPORTANT!!! All fillings and piping bags must be prepared beforehand! 120 g egg whites . ATTENTION! I made 2 PORTIONS of “Italian meringue” for this amount of marshmallow treats. So, DOUBLE THE AMOUNT! Now I’ll show you the quantity for 1 PORTION of “Italian meringue”! For the sugar syrup: 240g sugar, 80g water, 1 tsp pure agar agar (or 3 tsp agartine). Bring the syrup to a boil over high heat! (Stir occasionally!) 120g egg whites and 8g vanilla sugar . As soon as bubbles appear in the sugar syrup, start whisking the egg whites (approx. 1 minute 20 seconds). After 1 minute 20 seconds, add 1/4 tsp citric acid or 1 tbsp lemon juice to the sugar syrup. After about 30 seconds, when the temperature of the sugar syrup reaches 115°C, remove the sugar syrup from the heat and very carefully pour it into the egg white mixture. After adding the sugar syrup, whisk the meringue for another 2 minutes (using my hand mixer – 300 watts) . After 2 minutes, the mixture will be very stable. This is one batch of Italian meringue. I then made a second batch! Use while still warm!!! For the first version, “Hazelnut Mountains,” I fill with hazelnut cream (you can also use Nutella). For the second version, “Snowstorm,” I fill with plum jam and use a 1M piping nozzle. For the third version, “Christmas Tree,” I fill with pistachio cream. For the fourth version, “Snowmen,” I fill with orange marmalade. For the fifth version, “Hats,” I make without filling. For the sixth version, “Gift,” I use colorful chocolate dragees as a filling. For the seventh version, “Marzipan,” I use approximately 10g of marzipan paste as a filling. I decorate my marshmallow kisses with cake icing. You can of course use white, dark, and milk chocolate. For the eighth variation, “pine cones,” use the rose piping nozzle No. 125. Use shredded coconut for decoration. Write in the comments which country you are watching my videos from :)? These marshmallow kisses are incredibly delicious and look very beautiful. They are much tastier than store-bought ones!!! Each variation has its own individual flavor! The marshmallow kisses can be stored in the refrigerator for up to one week and packaged like this! And packaged like this!

Aus 1 Teig und Masse 8 völlig unterschiedliche Schaumküsse! Mega lecker und luftig! Das luftigste Weihnachtsdessert! Viel viel leckerer, als gekauft!
Schalten Sie die Untertiteln in Ihrer Sprache ein!
ACHTUNG!!!! Um solche Menge “Schaumküsse” zu machen habe ich 2 Portionen von “ITALIAN MERINGUE” aus 8 Eiweiß gemacht.
Und 1 Portion Kekse (aus 4 Eigelb) gemacht!!!! Das ist wichtig!

ZUTATEN für den Teig für Kekse (für diese ganze große Menge Schaumküsse) :
4 Eigelb,
1 Prise Salz
8 g Vanillezucker
120 g weiche Butter
120 g Puderzucker
1 EL Milch
340 g Mehl
1/3 TL Backpulver
die Kekse im vorgeheizten Ofen bei 180 °C (360°F) auf mittlerer Schiene (Ober-Unterhitze) ohne Umluft ca. 8-10 Minuten backen

ZUTATEN für ITALIAN MERINGUE-Masse (für 1 Portion)
(ACHTUNG!!!! Um solche Menge “Schaumküsse” zu machen habe ich 2 Portionen von “ITALIAN MERINGUE” aus 8 Eiweiß gemacht. Erst mit 4 Eiweiß und dann wieder noch eine Portion mit 4 Eiweiß):
Für Zuckersirup:
240 g Zucker
80 g Wasser
1 TL reines Agar Agar (oder 3 TL Agartine) (reines Agar-Agar kann man in Bioläden, Drogerieketten oder im Internet kaufen) oder 3-fache Menge Agartine benutzen
1/4 TL Zitronensäure oder 1 TL Zitronensaft

120 g Eiweiß
8 g Vanillezucker (für Eiweiß)

Für Füllung:
1 EL Pistaziencreme
1 EL Haselnusscreme (oder Nutella)
1 EL Pflaumenmus
1 EL Orangenmarmelade
70 g Marzipanrohmasse
Schokodragees
Kokosraspeln

mit Vanille-, Vollmilch-, dunkler Kuchenglasur dekorieren (ich habe auch Lebensmittelfarbe benutzt)
Oder mit weißer, dunkler oder Vollmilchschokolade dekorieren

#schaumküsse
#weihnachtsplätzchen
#Weihnachtsdessert
#weihnachten
#tolle_rezepte