Receive a cordial greeting from me. Dear friends of #BusinessActivity. Very happy to be here again and show my business activity in recent days.

I'm going to show you some sighs that you commissioned me, and I want to take the opportunity to reveal some tips and secrets for you to achieve dry, delicious and crunchy sighs.

_{Custom sighs.}

What you should know about sighs.

A good sigh of duty crispy on the outside and super creamy on the inside.

Some good and delicious sighs come out of a well-prepared Swiss meringue, and in previous posts I have talked about the secrets to obtaining a good meringue.

To not forget:

🌟Remember that to make a good meringue, all your utensils must be free of water and fat. All the utensils that will be in direct contact with the egg whites and the meringue must be completely clean.

🌟 It is extremely important that you know the exact amount of egg whites you are going to use, so that you know how much sugar is neede.

🌟The amount of sugar used is double that of the whites.

🌟Then take the mixture of whites and sugar to bathe Maria, and mix without stopping until all the sugar grains are dissolved. Do not go over cooking, because then the meringue hardens.

Stabilize the meringue.

Whenever you work with meringue it is important to stabilize it with some acid, these can be vinegar, lemon or cream of tartar.

The function of these acids is to make the meringue firm up. And don't cut so fast.

These acids add shine to the meringue.

My sales yesterday.

100 sighs in yellow, green and orange.

3 $	0.389SBD	4.509STEEM

50 sighs in frosty white and blue.

1.5$	0.159	2.28STEEM

5 bags of 50 little sighs each in assorted colors.

Each bag has a cost of 1.5 $

7.5$	0.967SBD	11.43

How to bake the sighs.

The correct use of the oven to bake these sighs depends largely on their quality. Many people do not like to bake sighs because they run into the following mistakes, they get disappointed and do not want to bake again, but once they learn the correct use of the oven, they will be fascinated and they will not be able to stop baking sighs.

Why do the sighs break or change color?🤍

Ideally, the sighs will retain their shape and color after baking. If these change it is due to excess temperature, the sighs are not going to cook, they have to be dehydrated so that they remain dry. The ideal oven temperature is 90C 180F. And an additional tip is to leave the oven door between open, placing a knife on it. ✨

How to paint the meringue for sighs?🤍

You can use any type of colorant, liquid, gel or powder. But I don't know you can overdo it when using them because this gives the meringue a bitter taste.

How are sighs preserved?

They are kept in an airtight container to prevent moisture from entering them. If you keep them in a freezer they can last up to 4 months.

At first to give shape to the sighs simply spoons were used. Careme, a well-known pastry chef, was the one who gave the wonderful idea of ​​giving them shapes with the pastry sleeves and nozzles.

_{Swiss meringue}

Swiss meringue is very versatile, and can be used in any dessert, and although its preparation seems to simply be to beat eggs and sugar, the truth is that it takes its technique. Meringue is classified into French Meringue, Swiss Meringue, and Italian Meringue, all with a different way of working and using. Italian is the most difficult to work with, and it yields the best, but with this one you cannot sigh, only with French and Swiss.

With nothing else to add, I say goodbye wishing you the best in the world and may God bless our businesses. Grateful to @cindycam, @oscarcc89 and their entire team for the opportunity to grow my business in this community.

Business name:	@jessiescake
Owner's name:	@felyess
Business address:	Puerto La Cruz, Anzoátegui, Venezuela
About us:	My presentation

For our desserts we accept payments in SBD and STEEM. You can contact me through my official Instagram account.@cakes_jessies