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Из нее готовят \u0007[безе\u0007], добавляют в торты, пирожное и тесто, используют для украшения десертов."},"source":{"url":"https://journal.citilink.ru/articles/kak-vzbit-belki-s-saharom-v-pyshnuyu-plotnuyu-penu-sovety-shef-konditera/","subtitle":{"path":{"items":[{"text":"journal.citilink.ru"}],"favicon":{"index":13,"pageNumber":0,"size":"m"}}}},"url":"https://journal.citilink.ru/articles/kak-vzbit-belki-s-saharom-v-pyshnuyu-plotnuyu-penu-sovety-shef-konditera/"}},{"pos":2,"query":"Можно ли взбить белки с сахаром а не с пудрой?","content":{"type":"suggest_fact","answer":{"answer":"Если для бисквита, то \u0007[можно\u0007] \u0007[с\u0007] \u0007[сахаром\u0007] \u0007[взбивать\u0007] \u0007[белки\u0007], если для безе или помадки, то лучше с сахарной \u0007[пудрой\u0007], иначе \u0007[сахар\u0007] не растворится и остануться крупинки, что не очень эстетично и на вкусовые качества тоже влияет. 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Помните и о том, что лучше всего подойдет посуда из меди, нержавейки или стекла, а худшими вариантами будут деревянные или пластиковые емкости (их поверхность притягивает жир и в результате белок сложно взбить). Также не следует использовать и алюминиевую посуду, т.к. оттенок белка может стать серым."}]}],"path":{"items":[{"text":"1000.menu"}]},"url":"https://1000.menu/table/65999-kak-vzbit-yaica","headline":"Как взбить яйца? 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Для получения твёрдой пены замороженные белки нужно смешать со свежими в соотношении 1:1."}]}],"path":{"items":[{"text":"mettiss.livejournal.com"}]},"url":"https://mettiss.livejournal.com/2523661.html","headline":"безе (меренга) Яичные белки при взбивании...","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://mettiss.livejournal.com/2523661.html","subtitle":{"path":{"items":[{"text":"mettiss.livejournal.com"}],"favicon":{"index":19,"pageNumber":0,"size":"m"}}}}}}],"title":"Hızlı 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