Meringue recipe secrets. Classic meringue at home

Neuroscientists argue that happiness is a physiological illusion that we fall into for very short periods of time. For example, for those couple of minutes until the meringue melts in our mouths. On this page - 3 meringue recipes at once and all the secrets of making meringue at home. Each meringue recipe is with detailed step-by-step photos.

The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As the saying goes, "med-len-but, so that everyone can understand." And so that everyone succeeds, because meringue is a capricious thing.

Meringue is a dessert, a protein cake that is whipped with sugar until a dense airy mass, after which the mass is laid out in the form of a cone and baked to a dense surface and a tender, slightly viscous center.

The nuances of making the perfect meringue at home. A culinary trick for a unique meringue is, but baking them is no less important. The oven must be preheated to 150 ° C, then we put a baking sheet with meringue in it and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has completely cooled down. You can put the meringue in the oven in the evening - by the morning breakfast you will get an excellent dessert, of the degree of dryness that is typical for an ideal protein treat. These are the main tricks of the meringue recipe snow white color from the famous culinary specialist Delia. For more familiar methods of preparing meringue, see below.

Basic meringue recipe without secrets (Delia's way of English cooking)

• 3 eggs (whites only)
• 160 - 175 g sugar or powdered sugar
• citric acid - a pinch
• whisk
• cup or bowl

1. Take 3 fresh eggs, in fresh it is easier to separate the protein. Separate the protein in each egg separately into a cup or small bowl, and only then move the separated protein into a common whisking bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. Eggs should be cold, preferably straight from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean fat-free dish.
Prepare the mixer and pour some sugar into the bowl with the egg whites. In the process of whipping the proteins, you will add sugar, but not more than a tablespoon at a time.
Do not rush, gradualness is important in this matter.

3. Turn on the whisk on low speed and beat for about 2 minutes until the contents are filled with air bubbles, like champagne in a glass.
For more egg whites, the whipping time must be increased.
The mass will keep getting thicker. It won't turn white right away, but it will get closer to it.
Somewhere in the process, pour granulated sugar and put a pinch of citric acid on it - this is the way to "bleach" the meringue.

4. Beat at medium speed for about a minute, switch the whisk to maximum speed and beat until a dense stage, which is easy to determine: lift the whisk with beaten proteins - at the end they will form a peak that does not fall down.
You can also check the readiness of the meringue condition with a spoon - the mass of a satin shade should not spread.

5. Spread the whipped mass with a spoon on parchment paper laid on a baking sheet. Start baking. It is better to bake on low heat so that the meringues do not burn out, but the middle is baked. To do this, preheat the oven to 150 ° C, put a baking sheet, reduce the temperature to 140 ° C, dry the meringue a little, and turn off the oven after 15 minutes.

Important! Ready meringue remains in the oven until completely cooled.

It is possible in another way (and this is more familiar): bake the meringue for about 1-1.5 hours at a temperature of 100 -120 ° C.

That's it, you've made the meringue recipe. I hope it wasn't too difficult and you did well. Arrange the meringue on a pretty plate and serve.

Steamed almond meringue recipe

In addition to the main ingredients, proteins and sugar, additional ones can be included in the meringue recipe. Almonds, for example - they will give the dessert an amazing taste. Or other nuts: walnuts, hazelnuts, peanuts, pistachios - each with its own individual accent.

But nuts, of course, are not all that meringue can be enriched with. We will layer the bezeshki with butter cream - and this is a real “gloss” of enjoying the taste. And so that you are not afraid to complicate the meringue, we will make it for a couple - this method gives a 100% guarantee that the meringue will turn out. According to connoisseurs, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process runs smoothly.

Recipe Ingredients

• proteins - 2
• sugar - 110 grams
• almonds - 36 grams
• vanilla sugar - 2/3 sachets
• Chop the almonds into small pieces

How to make almond meringue

Pour hot water into a wide bowl and place a bowl for whipping egg whites. The bowl must not touch the water! Only steam will heat our mixture.

Put the egg whites in a bowl and beat them with a mixer at high speed.

As soon as they begin to thicken, start adding granulated sugar and vanilla sugar.

Continue beating until the egg whites are glossy and firm (this will take about 10 minutes).

Remove the bowl from the water bath. Stop beating, add almonds, mix gently.

Pour the mixture into a cornet. Holding it vertically, squeeze any figures onto a baking sheet covered with parchment: patches, snails, zigzag stripes, hearts - fantasize and do.

Place the baking sheet in an oven preheated to 100 degrees. Bake for about an hour.

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

• butter - 100 grams
• egg - 1
• sugar - 2 tbsp. spoons
• alcohol for flavoring - 2 teaspoons

Instruction

Pour hot water (40 degrees Celsius) into the container. Place another bowl on top and crack the egg into it. Beat it with sugar into a thick meringue.

In another bowl, beat room temperature butter. Continuing to beat, add according to Art. spoonful of egg mixture. Add alcohol at the end.

Place the whipped mixture in the refrigerator to chill.

Ready and cooled meringues spread with cream on the flat side and connect in pairs.

It turns out such fantasy, bizarre curly beauties (how did you “sculpt” them)

Meringue recipe with chocolate and sesame seeds

A very tasty and unusual meringue recipe, which combines toasted sesame seeds and chocolate drops. It's worth a try, even if it doesn't seem to fit. Believe me, how it fits together! Chocolate and sesame in a protein shell - one of the most unusual dessert flavors!

Recipe Ingredients

• proteins - 2
• sugar - 100 grams
• black chocolate - 50 grams
• sesame - 35-40 grams
• lemon juice - incomplete teaspoon (2/3)

Cooking meringue "chocolate sesame"

Roast the sesame seeds until light golden brown. Be sure to let it cool before cooking the meringue.

Coarsely grate the chocolate.

Place whites in a bowl. Beat them at high speed and as soon as they start to thicken, add the lemon juice.

While continuing to beat, add the sugar. The protein mass should become very steep. Stop whipping.

Add sesame seeds and stir in gently. Add chocolate and stir again gently.

You can form a meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then a teaspoon; more clouds will turn out if you spread dessert.

Take two spoons - one to collect, the second to clean off the first.

Place the balls on a baking sheet lined with baking paper.

Put in an oven preheated to 150 degrees. Bake for 25 minutes. It is better to cool on a kitchen rack.

The main secrets of making the perfect homemade meringue

Let's sum up a little. To get the meringue:

Use clean and dry utensils, water is unacceptable in any form; it is not recommended even to bake meringues in wet weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the whipping dish with a piece of lemon, the proteins will turn out to be especially lush and steep;
- observe the temperature regime, the meringue is not baked, it is dried; if your oven has a convention function, use it to expel any hint of moisture.

Meringue for many, since childhood, is one of the most favorite cakes. Due to its airy structure and unique taste, meringue has become widespread in many countries.

Meringue can be prepared in different sizes, shapes and even colors.

Meringue desserts can be served as an independent dish and as part of the decor for other pastries and cakes.

Meringue cakes can be prepared with various fruit, chocolate and cream fillings.

Secrets of cooking meringue at home

In order for you to surely succeed in cooking meringue, you need to know a few tricky secrets.

1. The meringue utensils must be absolutely clean and dry.. To do this, the bowl in which you are going to beat the proteins should be washed well using baking soda, then the container should be wiped with a paper towel and dried.

2. Utensils for cooking meringue should be cold. Dishes, before cooking meringue, put in the freezer for 10-15 minutes. To prepare meringue, it is better to choose dishes made of glass, copper or stainless steel. Avoid using plastic bowls as they can absorb grease.

3. Proteins should be at room temperature. There is a myth that in order for proteins to whip well, they need to be cooled, but this is not true. Indeed, in order for the protein to separate more easily from the yolk, the eggs should be cold, but for whipping, room temperature proteins are needed. A few more words about eggs: they should be 4-5 days old, as such eggs beat better than fresh ones.

4. Carefully separate the whites from the yolks. If at least one drop of the yolk gets into the proteins, the meringue will not work. Separate the proteins one by one into a cup, and then pour them into a common dish. This must be done so that when the yolk gets in, it does not spoil the entire protein mass.

5. Sugar should dissolve with a density. At the end of whipping, take a small drop of whipped protein and rub between your fingers, sugar crystals should not be felt and the protein mass should be absolutely smooth. If you feel sugar, then you should continue beating until it is completely dissolved.

6. Lemon juice, salt or citric acid usually added to meringue for better whipping of proteins. Just half a gram of salt and citric acid or 3 drops of lemon juice is needed to improve the texture of the meringue.

7. Do not hurry. One of the most common meringue making mistakes is adding too much sugar too soon. Sugar should be added when the protein mass has increased in size by 6-8 times and reaches the consistency of soft peaks. Pour in sugar gradually in small portions of about 1-2 teaspoons.

8. Meringue should not be baked, but dried. Another common mistake when cooking meringues is the high temperature in the oven. The oven temperature should be no more than 110 ⁰С. If your oven does not allow you to set this temperature, then you can slightly open the door by 5-10 cm.

9. Meringue loves good weather. When the weather is rainy or damp outside, meringues may not work if the room is too humid.

Now that you know all the secrets of making meringue, you can start making it.

Recipes for making meringue at home

Basic meringue recipe

Ingredients:

3 egg whites

160-170g sugar

a pinch of salt.

How to make classic meringue

1. Turn on the oven and preheat it to 100⁰C.

2. Prepare the baking dish in advance. Line it with parchment. To make the baking paper fit well, grease it on the back with vegetable oil. The oil in this case acts as a glue, the paper will be well pressed against the baking sheet and not clogged.

If you are afraid that the meringue will stick to the surface, then you can also grease the top of the parchment with a few drops of oil.

If you do not have parchment for baking, you can replace it with a simple white A4 landscape sheet, only it needs to be well soaked in vegetable oil.

3. Wash and dry the egg white bowl. Eggs must also be clean.

4. Separate the whites from the yolks and let them stand and warm to room temperature. Sift the powdered sugar.

5. When the proteins have reached the desired temperature, add a pinch of salt to them and start beating. First, beat at low speed until the protein mass is white and thick, that is, until the state of soft peaks.

6. When the proteins become the desired structure, the mixer speed must be increased and start adding sugar a little bit. The main thing here is not to rush and at the first stage add sugar in small portions, waiting until the previous dose is completely dissolved. At the end, when the mass has already acquired a sufficiently thick consistency, sugar can be added in large quantities.

7. The finished meringue should stick to the whisk and not fall off. Another way to check if the meringue is ready is to turn the bowl upside down and if the protein mass does not fall out and does not flow out, then the meringue is cooked correctly.

8. Now we transfer the whipped squirrels with powdered sugar into a pastry bag and place the future meringues. The shape of the meringue depends on the nozzle on the pastry bag and your imagination. But if you do not have a pastry bag, you can lay out the meringue with a regular spoon.

9. We put the meringue in preheated to 100 ⁰ From the oven. Some ovens, especially new ones, allow you to set the minimum temperature to 150 ° C. If this is your case, then open the oven door 5-10 cm and bake the meringue like this.

Drying time for meringues depends on the size and height of the cakes. On average, baking a meringue with a diameter of 5 cm and a height of 2 cm will take 1 hour. If you have small bezes, then the cooking time can be 30-40 minutes.

10. At the end of baking, turn off the oven and leave the finished meringue in it until it cools completely. Therefore, meringue is also called the “forgotten cake”.

Based on this basic recipe, you can improvise and add cocoa, chocolate chips, dry instant coffee, vanillin, any chopped nuts, coconut flakes, etc. to the meringue.

Note:

For those who monitor their diet, I think it will be useful to know the energy value and nutrient balance of meringue.

Here are some more interesting meringue recipes.

chocolate meringue recipe

Ingredients

4 large egg whites, room temperature

½ cup sugar

½ cup powdered sugar + 2 teaspoons for sprinkling

¼ cup unsweetened cocoa powder + 2 teaspoons for dusting

How to make chocolate meringues

1. Preheat the oven to a temperature of 100 - 110⁰С. Prepare a baking sheet by lining it with parchment paper.

2. Place the whites in a clean, dry bowl and beat them at medium speed of the mixer until a frothy thick structure forms.

3. Then start gradually adding sugar and beat already at a higher speed. At the end of beating, add the sifted icing sugar. Continue beating until the egg whites are thick and hold their shape well.

4. When the proteins have reached the desired consistency, stop beating and add the sifted cocoa powder. Working from the bottom up, gently fold the cocoa into the protein mixture using a silicone spatula.

5. Transfer the finished mass for chocolate meringue to a pastry bag and deposit cakes with a diameter of about 5 cm on a previously prepared sheet of baking paper.

6. Bake the chocolate meringues for an hour until they are firm and dry. At the end of baking, turn off the oven and leave the cakes in it for another 15 minutes.

7. Sprinkle the finished meringues with a mixture of cocoa powder and powdered sugar.

Lemon meringue roll

Ingredients:

For filling:

15 g gelatin

1 tablespoon water

150 ml dry white wine

3 egg yolks

100 g sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

250 g butter.

for meringue

3 egg whites

175 g powdered sugar + 30 g for sprinkling

1 tablespoon cornstarch.

How to make Lemon Meringue Roll

1. For the filling: Soak the gelatine in cold water for 10 minutes. Pour wine into gelatin, put in a water bath and heat over low heat until completely dissolved.

2. Beat together the egg yolks and sugar until the mixture turns white, then add the lemon juice and zest.

3. Combine egg mixture with softened butter and beat well.

4. With continuous whipping, pour the slightly cooled gelatin into the resulting oil mixture in a thin stream. Put the finished cream in the refrigerator for 2 hours.

5. Preheat the oven to 160 ° C and prepare a rectangular baking dish measuring approximately 35 * 25 cm.

6. Beat the egg whites with the powdered sugar as you would for a classic meringue. At the end of whipping, add cornstarch and mix everything gently.

7. Pour the meringue mixture into a parchment-lined baking dish and bake for 10-15 minutes. Bake the protein mass only until it hardens around the edges.

8. Take another sheet of parchment for baking, sprinkle with powdered sugar, put it on a towel. Remove the meringue from the oven and invert onto the prepared paper. Let cool 10-15 minutes.

9. Lubricate the meringue with chilled cream and wrap the roll using a towel, gradually removing the paper.

10. Refrigerate the finished meringue roll for 1 hour before serving.

hazelnut meringue recipe

Ingredients:

60 g hazelnuts (you can use any nuts)

2 egg whites

120 g sugar

a pinch of salt.

How to make walnut meringues

1. Roast the nuts in a pan and chop with a blender.

2. Preheat the oven to 180 degrees and prepare the baking dish.

3. Prepare the meringue as described in the classic recipe above.

4. When the whipped whites have reached the desired consistency, add the nuts and mix gently using a silicone or wooden spatula.

5. Put the whipped whites on the prepared form, using a tablespoon.

6. Bake the hazelnut meringue for about 20 minutes until cracked on top.

7. Leave the finished cakes in the oven until completely dry.

peach meringue recipe

Ingredients:

For meringue:

2 egg whites

120 g powdered sugar

a pinch of citric acid

1 tablespoon peach marmalade (see recipe below)

For peach jam:

1/3 ripe peach or 5-6 slices frozen

2 tablespoons of water

¼ teaspoon vanilla

How to cook peach meringue

1. First of all, heat the oven to 150⁰С.

2. Remove the whites from the yolks and let them warm up to room temperature.

3. In the meantime, start preparing peach jam. Finely chop the peaches, put them in a saucepan and add water. Boil the peaches, stirring constantly. When they become soft, add sugar. Keep the peaches on fire until the sugar is completely dissolved. Grind the finished confiture in a blender.

4. Put the finished peach confiture on a plate for cooling.

5. Beat egg whites until soft peaks form, then add sugar in batches.

6. Beat egg whites with sugar until stiff peaks form, then gently fold in 1 tablespoon peach jam in small batches.

7. Spread the protein-peach mass on a baking sheet using a teaspoon.

8. Put the peach meringues in the oven and turn it off. Leave the meringue in the oven until it cools completely.

What is meringue photo examples

Meringue can be prepared in all sorts of shapes and sizes.

Meringue can be decorated with chocolate: just pour melted chocolate on top or dip the bottom or top of the cake into it.

You can also sprinkle the finished meringue with cocoa powder. Garnish with edible colored balls or sprinkles before baking.

Meringue cakes can be made in any color; for this, just add a little food coloring to whipped proteins with powdered sugar.

A very beautiful meringue is obtained in the form of roses.

In order to make meringue in the form of roses, you will need 2 nozzles: one round, one notched. First, draw circles on a sheet of baking paper. Lay out a circle using a round nozzle, and then, moving in a spiral, draw the shape of a rose.

For children, you can cook meringue on a stick. To do this, dip toothpicks or wooden barbecue skewers into the meringues already planted. So that the sticks do not burn during the baking process, they should be soaked in water in advance.

The second version of the meringue on a stick can be made by gluing 2 ready-made meringues together, for example, with chocolate, and placing a stick between them.

You can prepare meringues with fillings, such as chocolate. To do this, spread the pieces of chocolate on a baking sheet, and place the meringue on top.

Finished meringues can be glued together using buttercream or melted chocolate.

How to cook stuffed meringue

In order to prepare meringue with filling, you need to bake cakes in the form of baskets. Fill a pastry bag with protein mass and pipe the meringue as shown in the photo.
There are many options for how to cook meringue with filling. To do this, you can use various creams, such as whipped cream or buttercream. The main thing is that they are not too liquid. Otherwise, the cream can soften the delicate structure of the meringue. You can decorate meringue with filling with any fruit or berries. Serve such a dessert immediately, as fruits can give juice and the cake will not look presentable.

The classic representative of meringue with filling is Anna Pavlova dessert. The author of this dessert from New Zealand created it after visiting the concert of the famous Russian ballerina Anna Pavlova.

Dessert Anna Pavlova is a meringue cake topped with whipped cream and fresh fruit.

Meringue as part of the decor

Modern confectioners often use meringue to decorate and create cakes. To do this, small meringues of various shapes are attached to an edible base in the form of a biscuit with cream.

What to do if the meringue did not work out?

Sometimes, even for experienced chefs, something may not work out. If for some reason it was not possible to whip the meringue, do not be discouraged.

The first option is to pour the resulting protein mass into a form lined with parchment and bake, just like meringue. In this case, you get a meringue cake. Make 2 or 3 of these cakes and brush them with buttercream. You will get a meringue cake.

You can also fix the situation by preparing something like a biscuit. To do this, add flour to the whipped proteins with powdered sugar (the ratio for 3 proteins and 170 g of powdered sugar is 70-80 g of flour) and mix well. Pour the resulting mass into a mold and bake for about 40 minutes at a temperature of 180 ° C. Cut the finished cooled biscuit in half and grease with any cream.

That, perhaps, is all that I wanted to say about the preparation of meringues. I wish you culinary success and bon appetit!

Cooking instructions

1 hour 10 minutes Print

1. Separate the proteins from the yolks. The main thing is to carefully separate them, otherwise the proteins will not whip well and nothing will come of it. I take two cups, carefully pour the whites into one, the yolks remain in the other (you can cover them with foil, put them in the refrigerator and then make something out of them too). Crib How to separate whites from yolks

2. Pour sugar into a measuring cup, up to the mark of 150 grams. Add 2 teaspoons (but you can do more, so the smell will be on the whole house) vanilla sugar.

3. We preheat the oven, but very weakly. I turn on 120 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

4. We take some bowl in which we will beat the squirrels (I have a special plastic bowl for this, you can beat anything in it), a mixer, and go! It is important, of course, that the mixer is powerful. If everything is in order, then 3-5 minutes should be enough to get a strong foam that will not fall out even if you turn the bowl upside down. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.

5. Pour the sugar out of the glass, beat for another 5 minutes. Until the sugar more or less becomes one with the foam. It is done! To check how perfect everything is, you can run the whisks of the mixer over the surface of the foam, and if motionless traces remain, then everything is ok!

6. Put a sheet of baking paper on a baking sheet so that it fits in size.
Tool Baking paper For even baking, it is better to send open pies and quiches to the oven on a wire rack, and so that the sauce boiling from the heat does not drip between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper is not required.

7. Well, we put future meringues on it in any form! I make magic tricks with a bag of different nozzles (something like a pastry syringe, only simpler). You can make small meringues or large ones. Smaller ones, by the way, bake faster. Tool Cone confectionery It is convenient to squeeze the filling onto the dough, like the cream, with a pastry cone. Then the portions are even and neat, and the hands do not get dirty with minced meat. The horn does not have to be bought, it is easily twisted from cellophane or some other waterproof material. For confectionery purposes, it is better to use cones with a variety of nozzles - usually several pieces are included in the set at once.

8. That's almost it! We put in the oven at 120 degrees, for 50-60-80 minutes, you can periodically check. If the outside is hard, then it's time to take it out.

The word "meringue" comes from the French baiser, which means "kiss". There is also a second name - meringue. Some think that meringue was invented in Switzerland by the Italian chef Gasparini, others argue that the name was already mentioned by François Massialo in a cookbook dating back to 1692.

The classic meringue recipe is simple. It has only 2 main ingredients. By cooking meringue at home, you can give it a unique originality and brightness. To do this, stock up on the missing ingredients and fixtures.

Meringue in the oven is not baked, but dried. Therefore, the temperature for cooking should be no higher than 110 degrees. Traditionally, meringue is white. It can be painted both at the stage of preparation and already finished. To give color, not only food coloring is used, but also special gas burners.

This is a classic, romantic French dessert. By carefully following the recipe, you can get a simple but delicious cake. It takes a lot of time to prepare, but it's worth it. Meringue will fit into a candy bar at a children's party.

Cooking time - 3 hours.

Ingredients:

• 4 eggs;
• 150 gr. powdered sugar.

You will also need:

• mixer;
• deep bowl;
• baking sheet;
• cooking syringe or bag;
• baking paper.

Cooking:

1. Take chilled eggs, separate whites and yolks. It is important that not a single gram of yolk gets into the protein, because. the protein may not be whipped enough.
2. Beat the whites with a mixer at maximum speed for about 5 minutes. You can add a pinch of salt or a few drops of lemon juice.
3. Take ready-made powdered sugar or cook it yourself by grinding sugar in a coffee grinder. Pour the powder into the protein in small portions, continuing to beat, without slowing down, for another 5 minutes.
4. Use a piping syringe or piping bag to shape the meringue.
5. Place parchment paper on a flat wide baking sheet. Squeeze the cream in a spiral until a pyramid is formed. The cream can be spread with a spoon if there are no special tools.
6. Put the future meringue in an oven preheated to 100-110 degrees for 1.5 hours.
7. Leave the meringue in the oven for another 90 minutes.

Ingredients:

• 4 eggs;
• 370 gr. powdered sugar;
• lemon acid;
• 100 gr. butter;
• 65 ml of milk;
• vanillin;
• 20 ml brandy.

Cooking:

1. Prepare meringue according to the classic recipe. Leave it to dry out in the oven.
2. To prepare the cream, take one of the yolks left over from the preparation of the meringue. Add milk to the yolk and 90 gr. Sahara. Whisk until sugar dissolves.
3. Pour the milk and sugar into a saucepan and thicken over low heat, stirring constantly.
4. Remove the saucepan from the heat and place in a bowl of ice water.
5. Add vanillin to the butter at the tip of a knife, beat. Add to syrup along with cognac. Beat with a mixer until fluffy.
6. Spread the cream on the bottom of half of the meringue, cover the top with the second half.

Cream "Wet meringue"

Capricious and difficult, but incredibly tasty cream. Properly cooked, it decorates cakes, does not run, and has the advantage of being light. It is important to have a recipe on hand, where all the steps are described step by step in order to properly prepare this cream.

It will take about 1 hour to prepare.

Ingredients:

• 4 eggs;
• 150 gr. powdered sugar;
• vanillin;
• lemon acid.

Cooking:

1. Beat the whites a little, add powdered sugar.
2. Pour in a bag of vanilla and 1/4 teaspoon of citric acid.
3. Place the saucepan in a water bath to bring the water to a boil and continue beating for at least 10 minutes.
4. There should be traces of the whisk on the snow-white cream. As soon as this happens, remove the saucepan from the bath, beat for another 4 minutes.
5. Decorate the cake with cooled cream using a pastry bag or syringe.

colored meringue

By adding colors to the classic meringue recipe, you can get a wonderful multi-colored cake. These cakes can be used to decorate cakes and cupcakes. Colored delicacy will appeal to children, which is why it is so popular at children's parties.

Cooking time - 3 hours.

You will be able to properly make the meringue, and then cook a delicious and crispy meringue in the oven with the help of our recommendations and recipes, which you will find below. When you hear the word "meringue", saliva begins to flow, tender and light meringues will appeal to everyone.

When buying such a dessert on the shelves of a grocery store, it is impossible to be sure of the composition and quality of this product, so why not make real meringue at home with your own hands? It won't be hard at all if you follow the recipe. Very carefully separate the whites from the yolks. The egg white bowl must be completely dry and free of grease.

Step by step recipe with photos. Preparing the meringue and baking the meringue in the oven:

THE BEST RECIPES FOR COOKING THIS DELICIOUS HOME IN DIFFERENT WAYS (MERINGE CAKE, MERINGE CREAM, IN FRENCH) .

A classic homemade meringue recipe.

Take 4 proteins and 2 cups of sugar. When the protein is whipped, you need to add sugar, in small portions, until a smooth, harsh consistency is obtained. Put everything in small parts on a baking sheet and bake for 45-55 minutes (the optimum temperature is 110 degrees). We take out only the cooled product from the oven.

For guests, you can prepare chocolate-colored meringues with a crispy crust and delicate viscous content. How to make meringue with a similar filling at home?

We heat up the oven. The required temperature is 100 degrees, if the oven has a fan, set it to 110 degrees. Stir 2 baking sheets covered with foil or parchment.

For 16 desserts, we take 4 eggs, take them out of the refrigerator in advance so that they warm up a little. Remove the yolks, pour the whites into a clean container, beat with a mixer (not too fast) until a lush cloud is obtained. We add speed in the mixer and pour sugar with a spoon (115 grams prepared) in this way: add a spoon, beat for 4 seconds, add again. Do not overdo it when you get a thick mass - stop the process.

Sift the powdered sugar (also 115 grams) and add 30% to the mixture, stir with a spoon, then add the rest in parts. Mix briefly.

Spread the mixture on a baking sheet. It is better to take 2 dessert spoons so that the other can correct the shape of the desserts, making them oval. An oven with a fan will bake the meringue for about 100 minutes, without it - 75 minutes.

The finished dessert gives a hollow sound when knocked on it, and lags behind the foil without any problems. Everything cools down in the oven. 1 serving contains 15 grams of carbohydrates and 1 gram of protein, no fat. The energy value is 60 kilocalories.

If desired, pour the meringues with chocolate icing (mix 4 tablespoons of cocoa and sour cream, 6 tablespoons of sugar, 30 grams of butter). Another option is to add ground ginger to the mass.

If some of the meringues break, use them to make pancake toppings or toss the slices into ice cream. Coffee, mulled wine and fondue go great with meringue.

Now you know how to make crunchy and delicious meringues at home with simple recipes. Absolutely everyone can make a real meringue, and a simple recipe allows you to cook crunchy sweets at home using ingredients that can be purchased at any supermarket.

How to make meringue at home? You can prepare a classic meringue recipe at home using one of the following methods. The main differences are not in the choice of ingredients (the classic pair - eggs and sugar), but in the features of the cooking technology - in the oven, microwave, in a water bath, in a slow cooker.

Meringue (meringue) is an incredibly delicious dessert originally from France with a romantic name. Prepared on the basis of egg whites and sugar. Various ingredients are added to taste, including vanilla, powdered sugar, lemon juice, coconut flakes.

Types of meringue

Cooks distinguish 3 main varieties of delicate treats.

french

It is baked for a long time (50-60 minutes) at a low temperature. Meringue is served as a separate dish (dessert).

Italian

Meringue is prepared on the basis of boiling sugar syrup. Often used for filling cakes.

Swiss

The peculiarity of the "Alpine" meringue lies in the peculiar technology of whipping egg whites. A water bath is used to prepare the protein base.

How many calories in meringue

Meringue is a sweet treat, not a dietary product. Meringue contains 250-300 kcal per 100 g, which is a high indicator for an airy and light dessert. The main part of the kilocalories comes from carbohydrates (69 g / 100 g) due to the large amount of sugar. Meringue practically does not contain fat.

The energy value increases when meringue is used as an ingredient in cakes and pastries. Fatty confectionery creams, whipped cream and other high-calorie foods increase the overall nutritional value of dessert with meringue up to 400-450 kcal/100 g.

Useful tips before cooking

1. Beat egg whites in a thoroughly washed bowl that is wiped dry.
2. Use glass or metal bowls for whipping.
3. Mixing sugar with protein before whipping is strictly prohibited.
4. For faster dissolution, use powdered sugar instead of sand.
5. To make the dessert firmer and denser, refrigerate the egg whites before cooking.

Meringue - a classic recipe

INGREDIENTS:

• Egg white - 4 pieces,
• Sugar - 240 g.

STEP-BY-STEP COOKING:

1. I separate the whites from the yolks. I pour into a separate bowl. I beat and gradually pour out the sugar.
2. Thoroughly mix the meringue ingredients. I pour it into the dishes, put it in a water bath (a pot of boiling water). Gently beat the sugar-egg mixture on high speed.
3. I get a homogeneous mass of white. For convenience, I transfer it to a culinary bag.
4. I cover the baking sheet with parchment paper. I carefully squeeze beautiful cakes out of the bag. I put it in the oven at 100 degrees. I cook meringue for 80-120 minutes.

Video recipe

Eat for health!

Homemade apple meringue

INGREDIENTS:

• Apples - 3 pieces,
• Lemon juice - 1 large spoon
• Sugar - 4 tablespoons,
• Powdered sugar - 160 g,
• Chicken egg - 3 pieces,
• Water - 1 large spoon.

STEP-BY-STEP COOKING:

1. I wash my eggs with a sponge. I break it into a bowl. I separate the yolks with a separator. I send the squirrels to the refrigerator. I leave one yolk.
2. My apples. Gently peel off the skin, remove the stem and seeds. I cut into thin pieces. I spread the apples in a deep saucepan, pour sugar. I put a tablespoon of citric acid. I send it to the stove. I simmer and stir from time to time. I'm trying to soften the fruit. I taste it, checking the amount of granulated sugar.
3. Let the apple mixture cool down. After natural cooling, I pour the whipped yolk to the apples. I put it in a baking dish.
4. I beat the egg whites from the refrigerator with a mixer. Without turning off the kitchen appliance, I put powdered sugar. Beat until a homogeneous foamy mass.
5. I turn on the oven and preheat to 180 degrees. Spread the egg mixture on top of the apple layer. Distribute evenly over the meringue (align if desired).
6. I put it in the oven for 15 minutes. Before serving the delicious meringue with apple filling, wait 20-30 minutes, allowing the dessert to cool.

Apple pie with meringue

Recipe for fresh baking with meringue. Incredibly delicious and easy to make. Dear hosts, take note.

INGREDIENTS:

For the test

• Sugar - half a glass
• Wheat flour - one and a half cups,
• Butter - 70 g,
• Yolks - 3 pieces,
• Baking powder - 1 sachet.

For stuffing and meringue

• Apples - 5 pieces,
• Cinnamon - 1 small spoon,
• Butter - 10 g,
• Proteins - 3 pieces,
• Sugar sand - 150 g,
• Citric acid - to taste.

COOKING:

1. I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until foamy. I put the proteins in the refrigerator for 30-60 minutes.
2. I pour a large amount of sugar to the beaten yolks. I stir until the mixture thickens.
3. Melted butter is added to the yolks and sugar. Whipping.
4. I'm sifting flour. I pour baking powder.

Helpful advice. So that the base of the apple pie with meringue does not turn out to be hard and hard, I do not recommend taking a large amount of flour. It is better to take 1.5 cups and get a tender and crumbly cake.

1. I pour the mixture into the flour. I knead the dough.
2. I form a big ball. I leave it in the kitchen, covered with a towel to prevent weathering. 30-40 minutes is enough.
3. While the dough is infused, I turn to the fruit. Peel apples, cut into cubes.
4. I put butter in a frying pan and melt it. Then I spread the chopped apples, stew on low heat for 10-15 minutes.
5. For spice and flavor, I add a spoonful of cinnamon. I mix apples.
6. I grease the baking dish with butter. I put the dough that has come down into the form. Distribute evenly.
7. I preheat the oven to 180 degrees. I send baking for 10-15 minutes. The benchmark for the readiness of the dough is a slightly pinkish color.
8. Gently beat the chilled egg whites. To speed up the process, I use a mixer at high speed. I get thick foam.
9. On the finished dough, I evenly distribute the apple filling with cinnamon. From above I cover with a beautiful homogeneous mass based on sugar and proteins.
10. I send the meringue pie to the oven. Cooking temperature - 140 degrees, cooking time - 15 minutes.

Videos cooking

How to make meringue without sugar

A sugar-free meringue diet recipe is a godsend for those with a sweet tooth who love a delicate French dessert. Thanks to the use of a sweetener instead of ordinary granulated sugar, the number of calories in 100 g of meringue is reduced to a minimum value of 52-55 kcal.

INGREDIENTS:

• Egg white - 4 pieces,
• Lemon juice - 3 large spoons,
• Vanilla - 1 small spoon
• Sweetener - to taste.

STEP-BY-STEP PREPARATION:

1. I break eggs. I separate the yolks from the meringue base - proteins.
2. Beat egg whites with lemon juice in a separate bowl.
3. Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I strive to obtain a homogeneous mass, foamy in consistency.
4. I spread baking paper on top of the baking sheet. Using a special confectionery syringe with a large diameter, I make neat cakes.
5. I cook meringue in the oven at 100 degrees. Cooking time - 60-90 minutes.

When the cakes "fit", do not open the oven door. Leave the meringue inside for a few minutes, then open slightly and only after 10-20 minutes take it out.

How to make meringue for a cake

INGREDIENTS:

• Egg white - 4 pieces,
• Lemon juice - 1 small spoon
• Sugar - 200 g,
• Salt - 1 pinch,
• Condensed milk - 300 g,
• Butter - 200 g,
• Bitter chocolate - 100 g,
• Walnut - 100 g,
• Cow's milk of medium fat content - 50 ml.

COOKING:

1. To make meringue for the Count Ruins cake, I take deep glassware. I beat the whites at a low mixer speed, gradually moving to medium. After the formation of foam, portionwise pour lemon juice.
2. I turn on the high speed of the mixer and beat thoroughly for 60-100 seconds. As I mix, I add the powder and 1 large spoonful of sugar. I achieve uniform whipping and complete dissolution of the sweet meringue ingredients in the total mass.
3. The mixture should become airy, but dense and thick.
4. To get beautifully shaped blanks, I use a culinary bag. I prefer the rose tip.
5. I cover the baking sheet with parchment. On top, at a sufficient distance from each other, I lay a meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringue will retain its shape and not spread.
6. For uniform drying (cooking) of the dessert, I turn on the oven at 90 degrees. I set a timer for 1 hour. From time to time I open the sash to check the condition of the cakes. The meringue should retain the natural white color characteristic of egg whites.
7. Transfer the melted butter to a separate bowl. I beat with a mixer, setting a high speed.
8. Gradually add condensed milk, continuing to stir. After 3-4 minutes of whipping, you will get a lush and homogeneous mass.
9. I'm making a cake. I take a large flat plate. I spread the meringue evenly. I leave a distance between the cakes. I smear the bottom of each delicacy with a cream of condensed milk with butter.
10. Then again I put a layer of meringue with a smeared bottom. I stack the meringues in a beautiful slide. Decorate with cream on top.
11. In a separate bowl, spread the chopped chocolate into slices. I pour hot milk on top. Stir vigorously until smooth, so that the chocolate does not curl from the heat.
12. I decorate the top of the cake with chocolate icing.

Helpful advice. To prevent the meringue cake from being too sweet and cloying, use bitter rather than milk chocolate.

How to make meringue in the microwave

Express recipe for delicious meringues in the microwave in a limited time. Three ingredients and a couple of free minutes, and the delicacy is ready!

INGREDIENTS:

• Egg white - 3 pieces,
• Lemon juice - half a teaspoon
• Powdered sugar - 1 cup.

STEP-BY-STEP COOKING:

1. I beat the egg whites. I add powdered sugar. I shake again.
2. For convenience, I spread the tender and airy mass in a pastry bag.
3. I take a flat and large plate. I put confectionery paper on top. Gently squeeze beautiful meringues at a short distance from each other.
4. I install the air dessert in the microwave. I set the power to 800 watts. Cooking time - 30 seconds. If the microwave does not have high power, increase the cooking time to 60-120 seconds.
5. After cooking is complete, do not open the microwave door for one minute. The meringues will "ripen".

Video recipe

Cooking meringue with chocolate and sesame seeds in the oven

INGREDIENTS:

• Sugar - 100 g,
• Dark chocolate - 60 g,
• Proteins - 2 pieces,
• Sesame - 50 g,
• Lemon juice - half a teaspoon.

STEP-BY-STEP PREPARATION:

1. I put the sesame seeds on the pan. Fry without oil over medium heat until a light golden color appears. I let it cool down.
2. Grind dark chocolate into a large grater. I put it aside.
3. I break eggs. I spread the whites in a deep bowl. I whip at high speed. After the mass thickens, I gradually add lemon juice and put sugar in parts without stopping the mixer.
4. I spread the cooled golden sesame seeds into the mixture along with grated chocolate.
5. On a baking sheet covered with baking paper, I squeeze the meringue. You can use an ordinary tablespoon, but it is better to resort to the help of a culinary (pastry) bag.
6. I set to cook for 30 minutes in the oven at the selected temperature of 150 degrees.

Serve delicate and tasty meringue with hints of sesame and chocolate with strong coffee with milk.

Meringue is an airy and delicate, but high-calorie dessert due to its high sugar content. Eat a French delicacy in moderation, cooking according to one of your favorite recipes. If you wish, make changes to the cooking technology and the composition of the ingredients, focusing on your tastes and the wishes of the people for whom you are cooking.

To fully comply with the French meringue recipe, you must follow 12 simple steps, since any seemingly trifle can ruin everything. After that, your meringue will look great and taste great.

Properly cooked meringue will be snow-white, glossy and without a single crack. If you don’t have time to mess with meringue yourself, then you can try excellent meringue in one of them.

french meringue recipe

Meringue, the recipe of which is common in France, is prepared by long-term baking at a low temperature of whipped proteins with sugar. The lush protein mass is dense, glossy, but does not hold its shape for a long time. Therefore, it will not work to cook patterned, with sharp edges, roses. But it is great for creating cute, voluminous frozen drops.

Italian meringue recipe

The Italian version of the Meringue recipe involves the combination of whipped proteins with a thick, hot sugar syrup. Such a mixture is similar to custard, keeps its shape perfectly, does not fall off and is great for decorating cakes, spreading wafer cakes, tubules, eclairs and even donuts.

Swiss meringue recipe

The most difficult thing in terms of cooking technology is meringue, the recipe of which was invented in Switzerland. The whole difficulty lies in the fact that you need to beat the proteins with sugar in a steam bath, while making sure that the mass is whipped slowly, evenly and in no case burns to the walls of the dish. Even the slightest violation of technology will contribute to the formation of lumps in the protein mass.

The result of such a complex recipe is worth it. Whipped, dense mass, obtained on a steam bath, ideally holds even the most complex and refined shape. The Swiss meringue recipe is ideal for creating the most intricate roses and does not require long drying. Ready-made bezeshkas can be easily lubricated with a fat cream - they will no longer settle and lose their shape.

Dishes and ingredients for meringue: recipe for 12 pieces (70 grams)

Dishes

• a bowl with high edges;
• mixer with whisks;
• oven tray;
• baking parchment;
• vinegar for degreasing;
• cream injector.

Ingredients

• egg white - 1 piece;
• sugar - 60 grams (1/3 cup);
• vanilla sugar - 1 teaspoon;
• citric acid - 1/4 teaspoon;
• salt - 1/6 teaspoon.

Nuances and little tricks of the meringue recipe

1. Wipe all dishes with vinegar.
All utensils with which proteins will come into contact must be perfectly clean and dry. Even a small amount of fat on the walls can greatly complicate the whipping process and contribute to the transformation of the protein mass into a sole.

Therefore, French confectioners recommend all utensils before cooking: bowls, spoons, spatulas, mixer beaters, pastry syringe, etc. wipe with ordinary table 9% vinegar. It is enough to moisten a disposable napkin with a small amount of vinegar, treat all surfaces and wait a bit until the vinegar is completely eroded.

2. Carefully separate the whites from the yolks.
It is important to separate the proteins from the yolks with the utmost care, so that not the slightest drop of the yolk gets into the container with the proteins. For convenience, each egg can be divided over a separate container. If the protein is well separated from the yolk, pour it into a bowl prepared for whipping. The remaining yolks can be used for cooking.

3. Store the meringue in an airtight container in a dry place.
By no means in the refrigerator. Meringue can be stored for a long time in sealed packaging. If you leave it on the table, then there is a high probability that it will become damp and cease to be airy and crispy. This happens especially often if the bezeshki are left on the table in the kitchen or in the room during the cool season, when the central heating is already turned off or not yet turned on. It is absolutely impossible to store meringue in the refrigerator without packaging - it becomes damp within an hour.

4. Do not combine with fatty creams.
The classic French meringue, even after cooking, will not be able to adequately withstand contact with fat, which means that it is pointless to try to connect two meringues with a cream based on both vegetable and animal fats - it will fall off and turn into a sticky, sweet cake.

5. Keep proportions.
How many people have so many tastes: someone likes it sweeter, someone with sourness, someone with caramel flavor, etc. Classic meringue has a white color and a medium sweet taste with a touch of lemon. Therefore, the more sugar in the composition, the sooner the meringues will become caramelized and stick to the parchment.

If the goal is to cook caramel meringue, then the amount of sugar must be increased by 1/4 and the drying temperature must be increased. As soon as the sugar caramelizes and turns into a delicate brown shade of meringue, the temperature must be reduced, otherwise the caramelization process will continue and liquid sugar will begin to accumulate around the meringues.

6. Do not open the oven during the entire cooking time.
Electric ovens easily maintain a moderate temperature, and as a result, it is impossible to open the oven, since a fast flow of cold air from the kitchen will make the protein mass instantly fall off.

How to choose food and utensils

Eggs

The secret to a good meringue taste is the right choice of ingredients. Meringue is better not to cook from the freshest eggs. They are very poorly whipped and fall off quickly. Protein foam is loose and matte. For confectionery recipes where firmness is important, it is best to use a week-old egg white or a little more. They have less moisture and better retain air bubbles, which are so necessary to add airiness and lightness to meringues.

It is absolutely impossible to use stale eggs or eggs, which you strongly doubt as a quality, for meringue. The protein mass whipped with sugar is dried at a low temperature and such heat treatment is not enough to kill pathogenic microorganisms that may be in low-quality eggs.

Sugar

It would seem, how can granulated sugar differ from one another? Surprisingly, depending on the raw materials and the method of manufacture, sugar radically differs in its properties. In addition to the fact that sugar can be brown and white, made from cane and sugar beet, respectively, sugar can also differ in crystal size, bleaching technique and refinement.

According to the classic recipe, meringues are best prepared from perfectly white and fine granulated sugar, or powdered sugar. The larger the sugar crystals, the longer it will take to beat and there is a chance that the sugar will not completely dissolve. Coarse sugar will make the surface of the dried meringue uneven. The color of granulated sugar can greatly affect the color of the finished product, and here even bleaching with citric acid will not help.

Making powdered sugar is very easy. It is enough to take an ordinary coffee grinder and grind sugar in it. Can be used both manual and electric. In the absence of a coffee grinder, a mortar and pestle will do, but the powder will be heterogeneous and you will have to spend a lot of time on it.

Lemon acid

Citric acid is best used in powder form, as it mixes better with proteins. But you can use liquid or lemon juice. Sometimes ascorbic acid is used to prepare meringue, it gives a barely noticeable sourness, but it whitens it perfectly and acts as an excellent preservative.

Mixer

Many chefs and confectioners recommend beating eggs with sugar by hand, pointing out that this way they turn out more tender and airy. However, without good physical shape and prior training, the whipping process will take a very long time. It is better to use a mixer with whisks, which, like the whipping container, must be treated with vinegar.

Capacities

It is better to divide all the containers in which you cook according to the appropriate purpose: for salads, for raw meat or fish, and for the preparation of confectionery masterpieces. No matter how well a dishwasher works, or no matter how perfect a dishwashing detergent is, fish smells from dishes can be difficult to completely remove. Particular difficulties arise if in a bowl in which you have repeatedly mixed Olivier salad or dressed with oil, you need to beat proteins with sugar. Old greasy deposits and odors will not contribute to the good taste and airiness of the bezes.

Oven

The oven is of great importance for the preparation of meringues. Therefore, there was a huge variety of ways to achieve the desired temperature. There are two diametrically opposed positions: some confectioners believe that it should be baked in a tightly closed oven and opened only after the meringue has completely dried and cooled; others - that they should be baked in an ajar oven at a high temperature.

The choice primarily determines the type of oven and the ability to maintain the temperature. Oddly enough, but the native Soviet gas oven was ideal for making meringue, the recipe of which was known to almost every schoolchild: a temperature of 180 ° and a kitchen towel that allows you to make a small crack between the oven and the door. This technique was justified by the inability of most old ovens to evenly warm up at low temperatures.

A modern oven makes cooking meringue a process similar to flying into space. A large number of programs and a choice of functions have significantly complicated many simple recipes.

If you are using an electric oven, do not open it until the meringue is completely dry and cool. The reason is explained as follows: in a gas oven, air is supplied to maintain combustion through a special duct; There is no air duct in an electric oven.

Cold air from the kitchen enters through the duct to the heating element. The heated, dry air rushes into the main chamber of the gas oven and promotes baking. Therefore, the air temperature must be high, and the main chamber is open.

In electric ovens, there is no air flow through the heating element, and as a result, if you open a heated oven, hot air will rush out, and cold air will take its place, which will instantly make the meringue spread over the baking sheet.

Meringue recipe history

The history of the famous meringue recipe originates in Europe at the court of Louis XIV of the Sun King. However, as practice shows, preparing a delicious, lush meringue is not so simple. The first mention of a culinary masterpiece made from egg whites and sugar dates back to the 17th century. The name Meringue comes from the French "baiser", which means kiss. The second name "meringue" is much less common. And according to some sources, it comes from the name of the Swiss city "Meiringen", where the Italian chef invented the method of their preparation.

Meringues are oven-dried whipped egg whites. Meringues are usually called cakes, the basis of which is a protein cream. Traditionally, meringue recipes are divided into: French-classic, Italian and Swiss.

Meringue, or as this delicacy is also called - meringues are egg whites whipped with sugar (powdered sugar or syrup). A very good word for home baking, I like the definition of the structure of the finished meringue recipe - ringing!

My first homemade meringues, cooked long ago, are whites spread all over the pan, forming a single "cake", followed by evolution to elastic sticky cakes. The third attempt to recreate the recipe resulted in very mediocre meringues. Delicious, even crispy, overnight they were saturated with moisture and softened.

And only after that I finally understood the scheme for making homemade meringue, the recipe of which has not changed since then. They turn out consistently successful, saving the egg whites left over from various recipes. Homemade meringue cooked according to my recipe in the oven separates well from the surface, light and very crispy.

Ingredients:

• 2 egg whites
• 120 grams of powdered sugar (sugar),
• juice of one lemon, about 2 teaspoons (white wine vinegar),
• salt - to taste.

How to make meringue at home, with a photo

First - about the main thing. Meringue is a difficult delicacy, the preparation of which requires experience, some skill, patience and knowledge of some rules, which we will announce:

1. Whip the whites in a fat-free bowl. Lubricate the bowl for whipping and the rotating elements of the mixer or processor with a slice of lemon.

2. Beat the whites with a small pinch of salt (this technique contributes to the formation of good foam and balances the flavor well.

3. Chilled proteins and room temperature proteins, fresh and aged, are equally well whipped (squirrels can be stored in the refrigerator for almost a month).

4. It is important to add sugar or powder gradually during the cooking process, otherwise the mass will settle.

5. Adding lemon juice after whipping prevents egg whites from settling.

6. Dry the protein mass at a low temperature in the oven for a sufficiently long time.

So let's get started!

Place the egg whites in a fat-free bowl, add a pinch of salt and beat until stiff peaks appear.

Add lemon juice, beat a little. We begin to gradually add powdered sugar, without ceasing to beat the mass. You can add a variety of products to the meringue after whipping and adding powdered sugar to give different tastes.

I usually put coconut flakes, ground almonds, cocoa, vanilla sugar. I decorate with cranberries (although they dry out a lot when dried), candied fruits. It is important to beat only as many proteins as can fit in the oven at a time, no more. What does not fit, "will not wait" and will settle.

We spread small “balls” with a tablespoon on a baking sheet covered with white parchment paper (there was a case when meringue was simply stuck to dark beige, even brown paper).

We put in an oven preheated to 100 degrees. Dry at the same temperature for 1.5 hours. Yes, exactly 90 minutes at 100 degrees.

I have only one question left open. Why, under all equal home conditions, do meringues turn out snow-white, then cream, or the color of baked milk? Made two servings today. In the foreground - meringue with only powder. On the back - with sugar and powder (50% to 50%), candied fruits and coconut flakes. The result is obvious. Here I am still researching and trying. Home help!

One way or another, homemade meringue has become a worthy addition to a set of gift cookies for relatives for the New Year!!! I completely forgot to tell you that on simple working days it helps us to maintain peace of mind.

Bon appetit was wished by Maria Sergeevna (Kharkov, Ukraine).

Preparation of classic meringue:

1. Carefully separate the yolks from the whites.
2. With a mixer at low speed, beat the whites until a thick and stable foam.
3. Continue beating while adding the powdered sugar little by little. Increase mixer speed to medium and beat until sugar is completely dissolved. The mass should be dense, elastic and stable.
4. Line a baking sheet with parchment paper and brush with vegetable oil.
5. Put the whipped protein mass into a pastry bag, with the help of which it is squeezed in portions onto the prepared baking sheet.
6. Send the meringues to bake in an oven heated to 100 degrees for about 1 hour.

How to make meringue at home in the microwave?

To make homemade meringue an airy snow-white delicacy, follow all the cooking technology, and then a wonderful result will not keep you waiting. And if you do not have an oven, then use the microwave, where the cakes will turn out just as delicious.

Ingredients:

• Proteins - 2 pcs.
• Salt - a pinch
• Sugar - 1 cup
• Vanillin - a pinch
• Flour - for dusting the pan
• Vegetable oil - for greasing the pan

Step by step cooking meringue at home:

1. Carefully separate the whites from the yolks into a clean and dry bowl. Add a pinch of salt and beat with a mixer until fluffy.
2. Gradually add vanillin and 1 tbsp. sugar. Continue beating until you get a dense and well-balanced shape.
3. Grease a microwave oven tray with vegetable oil and sprinkle with a little flour.
4. Put the whipped meringue into a confectionery syringe, with which you squeeze it in portions onto the prepared baking sheet.
5. Turn on the microwave at 750 watts and dry the meringues for 1–1.5 minutes. At the end of the time, do not open the microwave door for 1-2 minutes so that the meringues ripen.

Meringue recipe in the oven

To serve the finished meringue in an original way, pour it with chocolate icing or butter cream, or put a scoop of vanilla ice cream.

Ingredients:

• Chilled eggs - 5 pcs. (only squirrels)
• Sugar - 250 g
• Lemon - 1 slice
• Cornstarch - for dusting the baking sheet

Cooking:

1. Wipe the protein bowl with a slice of lemon. Then separate the proteins from the yolks so that not a single drop of the yolk gets into the container with the proteins.
2. Beat the whites for 2 minutes at minimum speed and start adding sugar little by little.
3. Gradually increase the speed to high and continue to beat the whites until a thick, stable foam.
4. Line a baking sheet with parchment paper and sprinkle with corn starch. Heat the oven to 100 degrees.
5. Transfer the protein mixture to a pastry bag or plastic bag, on which cut off the tip on one side, and gently squeeze the meringue onto the prepared baking sheet.
6. Dry the meringue in the oven for 1-1.5 hours without opening the door. If you want to get a viscous meringue inside, then set the temperature to 150 degrees and bake them for 20 minutes. Readiness can be checked with your finger: the top has hardened, which means it's ready.

Pictured meringue with chocolate chips

Despite the fact that the composition of the ingredients for making meringue contains a small amount of products, it seems to many that it is very easy to prepare. However, this is a rather capricious dessert that can behave unpredictably. Therefore, to bake meringue at home, you need to choose the right recipe. Then you will achieve perfection in the preparation of protein dough, and it should be both airy, light, foamy, plastic, dense and well retaining its shape. Owning all the secrets, your cake will turn out beautiful and tasty.

Secrets of the French culinary art of making the perfect homemade meringue:

• It is advisable to choose glass, plastic, copper or porcelain dishes for whipping. An aluminum container will give the proteins a slightly gray tint.
• Always use a dry and clean container and beaters - water in any form is unacceptable.
• Among experienced chefs, there is an opinion that if you wipe the bowl for whipping with a piece of lemon, then the proteins will turn out to be especially steep and lush.
• Always observe the temperature regime, because. meringue is not baked, but dried. If the oven has a "convention" function, then use it, this will help eliminate any hint of moisture.
• Before cooking, the proteins should be in the refrigerator for at least 30 minutes, then they will whip perfectly.
• Carefully separate the protein from the yolk, because. getting the yolk into the protein (even a little bit!) Will not allow it to whip to the desired consistency. Also, the protein will not whip if fat gets in, for example, from unwashed dishes.
• To be on the safe side, beat the white of each egg into a clean plate. eggs may not be fresh.
• Use powdered sugar instead of sugar, it will dissolve faster and better. Large sugar may not have time to completely break, which will crunch on your teeth.
• Sugar is introduced into proteins gradually in small portions. The mass is whipped with a mixer, first at a minimum speed so that it is saturated with oxygen, after which the speed increases to medium mode. It is advisable not to use the maximum speed, otherwise you can skip the readiness of the proteins, they will be killed, settle and water will separate.
• It is better to use eggs a week ago, because. during their storage, the protein becomes drier, which makes it much easier to beat.
• To keep the meringue dry and firm, the egg whites are whipped to "hard peaks" when lifting the whisk of the mixer, the whites stand firmly and firmly.
• The exact temperature and baking time depends only on the oven and the result you want to achieve: keep the shape and snow-white color or get an airy baked meringue, while losing its whiteness. The size of the meringue also affects the cooking time.
• When the meringues are baked, they must be left in the oven for an hour or two to dry and dry.
• Do not open the oven while baking the meringues, otherwise they will fall off.
• It is convenient to cook meringue in the evening, so that for the morning breakfast you get a wonderful dessert of the desired degree of dryness.
• The texture of the cake should be checked after it has cooled completely, because. warm meringue may still be raw and slightly viscous in the middle.
• If the recipe requires the addition of flour and starch to the protein mass, then they must be sifted to saturate with air, then the dough will not lose airiness.

Observing all the subtleties of meringue preparation, you will get it, similar to light clouds. The cake will melt in your mouth, leaving a sweet-tender aftertaste that you want to experience again. Prepare fluffy meringues and enjoy a great French dessert!

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