White biscuit recipe on proteins. Angel Biscuit

Today we have new recipe home baking- prepare a very tasty, fragrant, tender and juicy chocolate biscuit. I was not at all mistaken when I wrote that the finished biscuit turns out to be just juicy - this is not typical for this kind of baking, but the fact remains. If you don't believe me, I highly recommend checking it out!

We will cook not a simple chocolate biscuit, but on proteins. That is, there will not be a single yolk in the dough. Yes, and there is very little cocoa powder in it, but meanwhile the biscuit will be chocolate. In general, while I was preparing this pastry, and then I tried it, I never ceased to be surprised.

We will cover the finished biscuit with homemade apricot jam, which is ideally combined with similar pastries, setting off with its light sourness the pleasant sweetness of the base. And we will also use chocolate ganache- so it will not be just a chocolate biscuit, but an almost finished cake.

About products. In this recipe, I suggest taking apricot jam, but in the absence of it, you can safely use any other jam, marmalade or jam. It is important that the product is thick and uniform. It is not necessary to choose bitter chocolate (I just love it the most) - milk chocolate is also perfect. Butter can be replaced with 40 milliliters heavy cream(30 milliliters of cream 10-20% fat).

Ingredients:

Glaze:

Cooking step by step with photos:

To prepare a delicious chocolate biscuit, take egg whites, wheat flour, granulated sugar And powdered sugar, unsweetened cocoa powder, lemon juice, jam, chocolate and butter. Regarding the products and their possible replacement, I wrote above.

Since the dough for the biscuit is done very quickly, we immediately turn on the oven to heat up to 180 degrees. In a separate bowl, combine 50 grams wheat flour(I have premium, but the first one is also possible), 75 grams of powdered sugar and 10 grams of cocoa. Sift everything together, preferably twice.

Now in another dish (clean, fat-free and completely dry), pour 5 egg whites. We begin to beat them with a mixer or a whisk until a light foam appears and the proteins become cloudy. Then, gradually adding 50 grams of granulated sugar, increase the speed of the mixer and beat everything until a stable foam is formed. Add 1 teaspoon of lemon juice and beat until a stable protein mass is obtained.

In fact, it is ready french meringue- the basis for making meringue cookies. But we will make a chocolate biscuit on it.

Now you need to partly introduce a dry mixture of flour, cocoa and powdered sugar into the whipped proteins. We mix it with a spatula or spoon with movements from the bottom up, as if folding. We don't use a mixer.

We spread the dough in a baking dish of a suitable volume (not necessarily rectangular), which we do not lubricate with anything. I have a size of 18x8x6 centimeters. Level with a spatula or spoon and bake at 180 degrees on the middle level of the oven for about 25-30 minutes.

And now the most interesting thing - we cool the finished chocolate biscuit on proteins in an inverted state. It was then that I had a feeling of slight anxiety, because the shape I chose was not quite the right size. Rather, it is ideal for baking a biscuit, but not really for cooling. In general, I made just such a design so that the bottom of the biscuit could breathe, and left it to cool completely.

It cooled down quite quickly, by the way. Then we remove the form - the biscuit perfectly departs from the walls and bottom.

We coat the biscuit thick jam or jam - 100 grams is enough. If it is not homogeneous and there are pieces of fruit, just punch it with an immersion blender or rub it through a sieve. We put the biscuit in the refrigerator for half an hour or 10 minutes in the freezer so that the jam (jam) grabs.

Hi all. Today I will share with you a recipe for an absolutely amazing biscuit. It is prepared on proteins, therefore it has an unusually delicate texture and White color. For which he was nicknamed - Angelic.

This biscuit came to us from America. I have been looking at it for a long time, however, when cooking, there are a couple of nuances that stopped me. Firstly, this biscuit is best baked in a small volume, and even better in a rectangular or muffin pan with a hole in the middle. The dough is very tender, and the middle can fall off if it has nothing to cling to. Well, and secondly, I always have a problem where to put the remaining yolks after meringue or this kind of biscuits.

And finally, I got to . What is this cake?! This is a biscuit with impregnation, strawberries around the edge, and custard inside. Well, since custard is best cooked on yolks, I decided to combine these two recipes in order to get the most delicate dessert at the end.

As a lover of waste-free production, I always try to adapt my recipes as much as possible. If I do Pavlova, then immediately to her lemon curd if I dry meringue, then I cook homemade mayonnaise. Here's my version - no loss.

So how to do angel biscuit on proteins at home, a recipe with a photo step by step.

Ingredients:

1. 6 proteins of the first grade (or 5 selected)
2. 65 grams of flour
3. 130 grams of powdered sugar
4. a pinch of salt
5. vanilla sugar(optional)
6. lemon juice

Cooking:

The most important thing in this recipe is to properly prepare the meringue. There are a couple of rules for getting your whites whipped.

First, proteins must be fresh, room temperature, without a drop of yolks! Otherwise, they may not fluff up.

Secondly, proteins are afraid of water and fat. Therefore, dishes and whisks must be dry and before use they must be degreased by wiping their surface with lemon juice or vinegar.

Thirdly, it is better to use powdered sugar in your work, because sugar may not dissolve. In extreme cases, take fine sugar.

Bake only in metal molds, silicone ones are not suitable here. The biscuit clings to the walls during baking, and in the process of cooling it hangs “upside down”, so the silicone in this case set aside.

You need to cook in a form no more than 18-20 cm in volume, if you have a regular round form, and not for cupcakes with a hole, as in the picture. In that, you can safely cook this biscuit and in a larger volume.

Let's start making egg white biscuits.

Wipe the bowl and beaters with lemon juice or vinegar.

We put our proteins there with a pinch of salt.

Start beating at low speed, gradually increasing the speed.

As soon as the proteins have increased well in volume and a good foam has appeared, we begin to introduce our powder.

This should be done gradually, adding powder on a spoon, without ceasing to beat. We also add vanilla sugar (vanillin) there. If the powder is lumpy, then it must first be sieved.

The most important thing here is not to over-beat the whites. We do not need hard peaks, as when making meringue. As soon as clear marks from the whisk remain on the surface, stop.

Whipped squirrels should hold their shape, but still not have a sharp beak, that is, if you scoop up some of the squirrels with a whisk and lift it up, then the squirrels will sink to the side. If you beat the squirrels to elastic peaks, then the biscuit will turn out to be hard, like rubber.

While the whites are whipping, we need to sift the flour.

We introduce our sifted flour into whipped proteins, and gently mix it with a silicone spatula with movements from the bottom up.

This must be done confidently, and as quickly as possible, so that our proteins do not settle and retain all their airiness.

We pour our dough into a mold. We do not lubricate the form with anything! This is important, the dough must cling to the sides, otherwise it will not rise. I used a split ring for baking, with a diameter of just over 18 cm. I simply wrapped the bottom with foil. Better couple knock on the table once with a mold so that excess air comes out and there are no large bubbles left in the dough.

We put the biscuit to bake in a preheated oven at 180º for 30-35 minutes.

Do not open the oven for the first 20 minutes! Starting from the 25th minute, we check with a skewer, as soon as it comes out dry, we take it out. The finished biscuit should be springy. Attention, during baking, the biscuit will first rise, and then settle to the level at which it was originally. So don't be scared!

Now the most important thing is to properly cool it. To do this, put 2-3 glasses, or jars, on the table. And on top of them we turn over our form. In this way, our biscuit should completely cool down.

When cooled, it will settle a little and move away from the walls of the mold. You just have to walk a little with a knife around the edges and release it. Since I have a ring, there are no problems with pulling out the biscuit, if the oven is in an integral form, then tap the mold on the table a couple of times, the biscuit should come out of the mold itself. This biscuit can be used immediately in the preparation of desserts, it does not need to be wrapped in a film and put in the refrigerator for ripening.

Just look at the structure of the biscuit on proteins. Very porous inside, with a thin crust on the outside (about a mm), it looks like white sliced ​​bread. I did not notice the egg smell, which made me very happy. The height turned out to be about 4 cm, which was just the ideal for me for 2 cake layers.

Yes, this biscuit is a little whimsical. And it is not suitable for everyday cooking until I cheat on my beloved.

But, it certainly has its advantages. He's incredibly soft! If you saturate it with syrup (or better, with my favorite impregnation - 3 milk), make a fruit layer and pour whipped cream on top, then something completely unrealistic will turn out. I would even advise you to go that route. You can make portioned desserts with such a biscuit - trifles. Or just serve in the form, soaked in syrup, watering on top berry sauce(preferably raspberry or something with sourness) and garnished with whipped cream. The only thing I want to add. The biscuit itself is sweet, so adjust the amount of sugar in the cream.

I got this angelic biscuit in the cake, this is how it looked there.

Still, it’s not for nothing that this biscuit is called the food of angels. I'm sure you'll definitely like it.

This great option disposal of the remaining proteins! If you also have questions about where to put the squirrels, then this recipe is perfect!

Bon appetit.

Often when cooking with me, and with any housewife, you need to use only yolks, for example, when we cook, either. The question always arises, where to put the squirrels then. I usually do the following. I put the proteins in Plastic container, I sign the quantity and put it in the freezer. I keep them there until I need them. Then I defrost right amount and I use. And now I have accumulated freezer a decent amount of proteins, some of which I used to prepare this delicious and tender biscuit.

To prepare a biscuit on proteins, we need:

• 5 egg whites,
• a pinch of salt,
• 50 grams of sugar
• 1/2 teaspoon citric acid
• 60 grams of flour
• 80 grams of powdered sugar,
• 10-15 grams of vanilla powder.

Recipe for making a tender biscuit on squirrels.

In a bowl, mix the sifted flour, powdered sugar and vanilla powder.

Let's start whipping the whites with a mixer, first at a low speed, gradually increasing it to the maximum. Beat the whites into a fluffy thick mass, but you do not need to beat the whites to the point where they no longer flow out of the cup if you turn it over.

Add sugar, citric acid to the proteins and continue to beat until soft peaks.

Add flour with powdered sugar to the proteins. Mix thoroughly to achieve a uniform dough.

Pour the dough into a mold and smooth it out (do not grease the mold). And, as Chadeika advises, hit the mold on the table several times so that there are no big bubbles.

It is worth talking about the form for baking this biscuit separately. Studying all the nuances of making a biscuit on squirrels, I concluded that the shape should be either round, but with a hole in the middle, or rectangular, otherwise the biscuit may fail in the middle. Although there are housewives who have everything in ordinary round forms, and even in multicookers. I followed the recommendations and used a round shape with a hole.

Since the egg whites are cooled upside down in the mold, it is better to use non-stick molds, since silicone ones can be difficult due to their softness.

We bake a biscuit on proteins in an oven preheated to 180 degrees for about 25-30 minutes. The finished biscuit is elastic, rises about 1.5 times.

When our biscuit is ready, we take it out of the oven, turn the form upside down and cool. For convenience, you can put the form on a bottle with a narrow neck.

After the biscuit has cooled down, gently run a knife along the walls of the mold and shake it out.

Biscuit on proteins is ready. Now you can make a cake out of it, layering with cream, or serve with tea, pouring jam, syrup, sweet sour cream, cream, as you like.

Happy tea.

Angel biscuit is light air dessert with a delicate porous structure. It is prepared on the basis of egg whites, due to which it acquires a snow-white hue. To date, there are several different recipes similar baking, the most interesting of them will be discussed in the article.

Classic variant

This recipe is incredibly simple. On it you can relatively quickly bake a light delicious dessert which does not lose its original freshness for a long time. It can be safely stored in outdoors within five days without worrying that it will become stale. So that your family can appreciate the angelic biscuit on squirrels, you should stock up on everything in advance the right products. This time in your kitchen should be present:

• 30 grams of powdered sugar.
• Whites from four eggs.
• 50 grams of flour.
• A few drops of lemon juice.
• 75 grams of sugar.
• 1/8 teaspoon salt.
• 10 grams of cornstarch.

So that the pastries you have prepared acquire unique aroma, you can add a little cinnamon and vanilla to the dough. Those who do not like these spices may refuse to use them.

step by step technology

Chilled lemon juice, powdered sugar and vanillin are combined in one bowl. All thoroughly beat until a dense, stable foam is obtained. It is better to do this with a mixer. In this case, you can not immediately turn on the maximum speed. It is advisable to start with a minimum speed, gradually increasing them.

Salt, sugar, starch and flour are added to whipped proteins. After that, everything is gently mixed with a silicone or wooden spatula until a homogeneous air mass appears. Ready dough Carefully transfer to small ceramic molds, greased with a small amount butter. An angelic biscuit is baked at one hundred and ninety degrees for half an hour. It is recommended to remove the dessert from the molds only after it has completely cooled down. Otherwise, it will simply fall off and not be as lush as you would like.

Mascarpone Cream Option

According to this recipe, you can relatively quickly prepare a delicious dessert in the form of a roll. Such pastries can be served not only to family tea party, but also to festive table. To make an unusual angel biscuit (a recipe with a photo can be seen step by step in this publication), you should visit the nearest supermarket in advance and purchase everything you need. In this case, you will need:

• 150 grams of sugar.
• Whites from six eggs.
• 70 grams of flour.
• A pinch of citric acid and salt.

Since this version of the dessert involves the presence of cream, the above list needs to be expanded a little. Additionally, your kitchen should have:

• 250 grams of mascarpone.
• 200 milliliters of milk.
• 140 grams of sugar.
• Yolks from six eggs.
• 40 milliliters of whiskey.
• A teaspoon of flour.
• 200 grams of currant.
• Vanillin.

Process description

First of all, you should do the test. To prepare it, egg whites, salt and citric acid are combined in one suitable container. All this is beaten well, gradually adding sugar, until a stable foam is obtained. The resulting mass is mixed with flour, spread on parchment paper and sent to the oven. The future angel biscuit, the recipe of which is presented in today's article, is baked at one hundred and eighty degrees for about twenty-five minutes.

While it is cooking, you can do the cream. To do this, combine the yolks, flour and sugar in one bowl, and then beat them until fluffy. The warmed milk is carefully poured into the resulting mixture. At the same time, you need to constantly stir the contents of the container so that the yolks do not curl. The resulting mass is sent to the stove and evaporated to a thick state, making sure that nothing burns. Ready cream remove from heat, pour whiskey into it and cool. Whipped mascarpone is added to the cooled mass.

The baked cake is rolled up and cooled to room temperature. After that, it is unfolded, smeared with cream and sprinkled with currants. Then a roll is again formed from it and sent to the refrigerator for several hours. Before serving, an angelic biscuit, the recipe with a photo of which can be seen in this article, can be poured over with melted chocolate.

Variant with berry syrup

A biscuit baked using the technology described below is incredibly light and tender. A special piquancy to this dessert is given by syrup made from fresh berries. So that your family can try this delicacy, stock up on everyone in advance necessary products. Your home should have:

• 50 grams of flour.
• Proteins from five eggs.
• 150 grams of sugar.
• Whole lemon.
• A pinch of vanilla.

To prepare the cream you will need additional ingredients. Therefore, take care in advance that in your kitchen there are:

• 50 grams of powdered sugar.
• 200 milliliters of cream.
• A couple tablespoons of sugar.

In addition, at the right time you should have at hand fresh berries. It can be blackcurrant, raspberry and strawberry.

Action algorithm

Beat the egg whites in a bowl and add squeezed lemon juice and 75 grams of sugar to them. After that, continue to work with a whisk until stable, but rather soft peaks appear.

In a separate bowl, combine the sifted flour, vanillin and 75 grams of sugar. Mix everything well and carefully introduce into whipped proteins. The resulting dough is transferred to silicone mold and put into a preheated oven. An angel biscuit is baked for half an hour at one hundred and eighty degrees.

The browned dessert is removed from the oven and turned over. After complete cooling, the biscuit is removed from the mold and put aside. After a few hours, it is cut lengthwise into two approximately identical parts, one of which is smeared with a cream consisting of cream whipped with sugar. Immediately before serving, the dessert is poured with berry syrup.

Curd cream option

It should be noted that this recipe little different from the previous ones. It can be used to bake an angelic biscuit relatively quickly. Egg white biscuit turns out to be unusually light and tasty. In addition, it has a fairly presentable appearance and it is not a shame to submit it to the arrival of guests. Before starting the process, be sure to double-check whether you have at your disposal:

• 80 grams of powdered sugar.
• Proteins from five eggs.
• 60 grams of flour.
• A pinch of vanilla.
• 50 grams of sugar.

To prepare the cream, you need to fall in advance:

• 250 grams of fat-free cottage cheese.
• 2 teaspoons of powdered sugar.

Plus, your kitchen should have 110 grams of frozen strawberry puree and some sugar.

Cooking technology

Proteins are beaten until a stable foam appears, gradually adding vanillin and granulated sugar to them. Sifted flour and powder are poured into the resulting dense shiny mass, not forgetting to gently mix with a spatula. The finished dough is transferred into a mold and sent to the oven. Bake it for about thirty minutes at one hundred and eighty degrees.

In a separate bowl, combine sugar and defrosted strawberry puree. Everything is mixed well and sent to the stove. Boil this sweet mass about ten minutes.

form with ready-made biscuit removed from the oven, inverted and cooled. The cooled dessert is cut lengthwise. The lower part is lubricated with thickened strawberry jam and cover with the other half. The finished angel biscuit is smeared with a cream made from low-fat cottage cheese and powdered sugar.

The biscuit familiar to all of us is prepared on the basis of eggs, but the Americans were the first to cook a biscuit on the same proteins, the biscuit turns out to be white and very tender, for which this species biscuit was called angelic.
If you are a fan of interesting, appetizing and original baking This pie is just for you.
Very tender and light, created from some proteins, sugar and a few tablespoons of flour, this biscuit turns out to be incredibly tasty and light.
Due to its delicate, weightless texture, it is more like a dessert than a familiar one. sweet pastries.
To make the Angel Wings protein biscuit tender and tasty, you must strictly follow all the recommendations and tips.
You can bake an angelic biscuit when you want to treat yourself light pastry, in our biscuit we will put raspberries, soft and sweet taste which will go well with a protein biscuit.
We offer you two protein biscuit recipes: raspberry squirrel biscuit and chocolate squirrel biscuit.

Recipe number 1. Angel biscuit with raspberries

Taste Info Charlotte and biscuit

Ingredients

• 6 proteins;
• 100 grams of sugar;
• 1/4 tsp citric acid;
• 1/4 tsp salt;
• 200 grams of raspberries;
• 3 tbsp flour.

How to cook an angelic biscuit on squirrels with raspberries

Add salt and citric acid to the proteins, beat at low speed. After the mass has increased in size (but not yet dense), start adding sugar.


The main condition for the preparation of a biscuit from proteins is the gradual introduction of sugar. Beat egg whites at low speed, adding sugar little by little (at least 2 minutes). Make sure that the mass is airy, but not dense.


After protein blend whipped to soft peaks, add flour to the dough.


Stir the mass with light, gentle movements.


We get the dough.

Turn on the oven at 150-180 degrees. In a baking dish, it is better to put 1/3 of the dough in a small cake pan.


Place raspberries on top.


Cover with another layer of dough, add raspberries and the remaining protein mass.


Bake the angel biscuit for 20-25 minutes. We have a light and fluffy biscuit that just melts in your mouth. Serve cold with raspberry jam, custard or herbal tea.

Biscuit Baking Tips:

• To make the protein biscuit perfect, you must follow the recommended time for whipping the egg mass.
• Instead of raspberries, you can take any berries: blueberries, strawberries, blackberries or cherries.
• IN winter time years, you can use frozen berries to make a pie.
• To prevent the top of the biscuit from burning, you can cover it with foil.
• Since the Angel Wings cake is very light and weightless, for big company it is recommended to bake two portions of the biscuit.

teaser network

Recipe number 2. Chocolate biscuit on squirrels

Delicate, weightless biscuit, created on the same proteins, with delicate aroma chocolate - true pleasure for gourmet. If you are a fan of the original and healthy baking- prepare "Kiss of an angel".
You will be fascinated by this the most tender pie. Due to the fact that it contains only proteins, it turns out to be airy and appetizing.
This chocolate biscuit great addition To romantic dinner or breakfast with friends.
It will also be liked by small children who are very fond of chocolate pastries. Due to the fact that it contains only healthy ingredients, kids can eat it without restrictions (within reasonable limits).

Ingredients:

• 4 proteins;
• 2 tbsp flour;
• 1/8 tsp salt;
• ? tsp citric acid;
• 1 tbsp cocoa;
• 1/3 tsp baking powder;
• 0.5 st. Sahara.

How to make Angelic Chocolate Biscuits

Turn on the oven to 150 degrees. Beat egg whites with sugar citric acid and salt into a strong, tight foam.

Mix flour, baking powder and cocoa.

Enter the dry mixture into the proteins. Mix the dough with light, gentle movements.

Grease the mold vegetable oil, sprinkle with flour. Put the dough into the form, cook for 25-30 minutes.

After cooling, put the biscuit on a plate, cut into portions.

Serve with milk mint tea or flavored coffee.

• The readiness of the cake can be checked with a wooden toothpick.
• Do not try to ensure that the dough is homogeneous. Even if you come across darker or lighter pieces, it's not scary. The main thing is to keep the “airiness” of the dough.
• If you are preparing Angel's Kiss for a large group, make a double portion of the pie.