Oleksii Voitko Classic Dessert

Oleksii Voitko Classic Dessert

Incredibli tasty and tender melts in your mouth on the festive table? Oleksii Voitko Classic Dessert is a divine treat especially for women's holidays. If you have been afraid to take it up to now it's time to try it.

            Step by Step Cooking

Step 1 How to make Oleksii Voitko Classic Dessert recipe? Start by making the meringue. First separate the whites from the yolks trying not to get a drop of yolk into the whites. Proteins should be cold. The bowl in which the whites will be whipped must be clean whithout drops of water if any of these conditions is violated the proteins will not whip into foam. Proteins should be from large selected eggs.

Step 2 Pour cold egg whites into a large bowl and beat with a mixer until fluffy gradually adding powered sugar.

The mass will gradually begin to thicken more and more.

Step 3 Pour in corn starch pour in lemon juice.

Step 4 Continue whisking everyting together for another 2-3 minutes until strong stable peaks appear. A well-whipped protein mass will become dense smooth and shiny. When turning the bowl squirrels should not fall out of it. It should seem to stick to the bowl and not move no matter what you do with the bowl.

If you beat for a long time the mass thickens but still remains fluid then either the yolk or water got into it and most likely you will have to redo it all over again.

Step 5 Transfer the egg whiter to a piping bag fitted with a large closed star tip.

Step 6 Line a baking sheet with parchment paper and grease the paper with butter. From the culinary bag plant 6 identical backets at a distance from each other because in the process the backets will disperse a little in beadth. First make a bottom of cream with a diameter of about 8mm and then turning a bag of cream around it from walls 2-3 rows high.

Step 6 Place the meringue in a preheated oven at 130°C for 10 minutes.

Then reduce the temperature to 90°C and dry for another 30-40 minutes. The exact time depends on your oven. When the products become a light yellow hue, check them. They should be dry on top and slightly damp and sticky on the bottom.

Leave the backets for 10 minutes in the ajar turned off oven. Then carefully transfer to a platter.

Step 7 While the backets are cooling prepare the cream if you are worried about whether it will be possible to whip the cream to the desired density you can additionally use a special cream thickener.

Step 8 Pour cold heavy cream into a bowl and beat gradually increasing the speed and adding powered sugar to dense peaks. If you turn the bowl over properly whipped cream will remain in it. It is very important not over-whip the cream otherwise it will separate and you will end up with butter.

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