How to make delicious meringue at home. Meringue in the oven - a sweet and airy dessert

If you don't know, I'll teach you. If you just forgot how to make meringue - I will remind B-) . The recipe is simple: egg white and sugar. That's all. Almost.

Remember, yesterday I boasted that after eating a wonderful morning, I redid a bunch of things, including piled two pans of meringue, a bowl of vinaigrette and? Uh-huh, you guessed it - I recorded all these actions in the photo and will certainly share the recipes with you. Forcibly. Then: yes: . For now, everything is in order. And I started my yesterday's workday with meringue.

On this wonderful January thump (the Internet promised -27 outside the window, I didn’t check it with a thermometer, because militant cats tore it off the window in the heat of the last year) I ended up at home alone. At all. Even the cats went for a walk. Rare case. No one fumbled with a hairy paw on the table hoping to throw off something tasty, no one tried to shout over the mixer and force me to brew tea, no one asked me to pour the pot at the moment when my hands were elbow-deep in kneading dough, etc. I will keep this day in my memory forever, because I have done a lot of things. That's it, I finish lalyakat and return to the description of the meringue preparation algorithm. The face is serious and stern. So.

To create a meringue, we need: mail: :

• 6 medium egg whites
• 1.5 cups sugar (mine is 250 ml)
• Quarter of lemon (optional)
• A pinch of salt (IMHO, more of a ritual than a necessity)

Comrades, from the indicated number of products, I get two large baking sheets of meringue. If you do not need so much, reduce the dose by a third. Then you get one large baking sheet and one small one - they can be stuffed into the oven at the same time. Or reduce the dose by half - then you get one baking sheet. For my priests (in the sense, lovers of food) this is not enough. Therefore, I knead the meringue of 6 proteins. Where I successfully attached the yolks this time - I will tell you soon, you can subscribe to the newsletter so as not to miss the heartbreaking details: yes: .

How to make meringue, step by step recipe:

1. Thoroughly wash the eggs (chicken, of course). So that, separating the proteins from the yolks, do not fasten any rubbish from the shell into your meringue.
2. Carefully separate the whites from the yolks. Don't be stingy and try to separate all the protein - it's impossible. But piercing the yolk is easy. The ingress of the yolk into the protein part has a detrimental effect on the whipping process, so we act thoughtfully, without rushing.
3. A bowl for whipping meringue according to the legends of great culinary experts: wacko: must be dry and fat-free. It is considered very cool to grate it with a slice of lemon and, for greater whipping, first add a pinch of salt to the proteins. Crap. In the pre-Internet era of my life, I had not heard of either lemon or salt, and the meringue was excellent. But for the superstitious, these signs can be observed - they will not harm.
4. So, add a pinch of salt, pour the squirrels into a bowl and start working with a mixer at the highest speed.
5. When the whites are whipped into a lush foam, gradually, in small portions, add granulated sugar. If you use powdered sugar instead of sugar, the whipping process will end faster. I managed in 20 minutes - but this, as you understand, is a very conditional guideline. The whites should turn into a thick cream that is not going to fall off the spoon if it is turned over. "Beat until stiff peaks" means that when you remove the beaters from the egg whites, they leave firm, sharp protein cones.
6. We plant meringues on baking paper or foil using a pastry bag, if your soul irresistibly gravitates towards impeccable forms. My soul likes the quick and easy, so I used a teaspoon and my own index finger. It turned out to be amusing protein stalagmites.
7. Gently place the baking sheet (or baking sheets) in a warm oven and be patient. For it takes 2 hours to dry all this luxury in the oven at 100 degrees. The larger your bezovin, the longer they will dry. After an hour and a half at the indicated temperature, no one forbids you to drag out of the oven (one by one!!!) with a smart face supposedly for examination 😉 .

How to cook meringue at home

Cooking meringue at home is still a lot of controversy. It seems that you will take into account all the subtleties, you will do everything according to the recipe, but either the squirrels will not get into the foam, then they will get wet on the second day, or they will be covered with an unhealthy tan with an unpleasant odor.

A short meringue recipe fits into one sentence: separate the proteins from the yolks, beat with sugar and bake. But! It is necessary to take into account a number of requirements, deviation from which can lead to disastrous results.

1. To prepare boiled white perfect meringue, you will need: for 8 proteins - 500 g of granulated sugar (powder is better). You can’t take less sugar, otherwise the meringue will become wet on the second day.

for the preparation of meringue, the ratio of sugar and eggs is important

2. Everything must be dry: dishes, proteins, granulated sugar.

Sugar is dried on a baking sheet. It is enough to heat it and leave it open until it cools two or three times. Sugar is sometimes sold so raw that during this procedure a crust forms on its surface - break the crust, dry it.

granulated sugar must be dried in the oven and cooled

Cool to room temperature before mixing with egg whites.

Separate the whites from the yolks so that the yolk is not torn. To do this, you can slightly break the middle of the egg and let the protein spill into the bowl. Then pour from one half of the shell to the other until the yolk remains there alone. Better yet, play it safe and leave some protein in the shell.

A few hours before cooking (overnight), leave the proteins in an open bowl on the top shelf of the refrigerator. This will cool them down and dry them out a little more.

Dishes should be cool without the slightest sign of moisture or grease.

3. Beat with a mixer - the surface of the cream should be open. First beat the whites, at the very beginning add a few salt crystals.

Add sugar in small amounts. Don't add anything else.

it is important to add a few salt crystals

Spread the whipped cream on a baking sheet greased with vegetable oil with a spoon - there are no secrets here.

4. Meringue is dried, not baked. When you try to bake a cake, it burns out in the fourth minute.

The oven should be open, heating just enough so that the meringue pan is moderately hot. It is advisable to turn off the oven every half hour or hour and wait for the baking sheet to cool. At this point, the meringue dries especially well. It will take several hours to dry. As soon as it will be possible to remove the meringue from the baking sheet (with the help of a spatula - try to move it), the cake can be considered ready.

meringue will dry in the oven for 2 hours

Heating the meringue from above is unacceptable.

A frozen cloud of whites whipped with sugar is an airy meringue. A perfectionist's dream.

Meringue Recipe by Paul Bocuse

Meringue is French cuisine. Meringue is our meringue. Today we will prepare meringue according to the recipe of the famous Frenchman Paul Bocuse.

Ingredients:

1. 2 squirrels
2. sugar 185 grams
3. a little powdered sugar

• utensils for whipping must be completely clean - absolutely dry;
• over-whipping the whites is just as bad as under-whisking;
• proteins are rather not baked, but dried (at a low temperature of 100-125 degrees);
• the whipped mass must be very resistant (in French, “up to the bird's beaks”);
• checking the readiness of proteins - turn the bowl over and you are not hurt;
• Sprinkle the laid proteins on a baking sheet with powdered sugar through a strainer.

The history of meringue and everything about him

Delicate and crispy meringue cakes have long taken their place of honor in the list of the most popular and beloved sweet desserts. But because of the complexity of making it, many of us prefer to shop for meringues rather than making our own. In order to learn how to cook meringue properly, study our culinary tips.

Meringue or meringue (French baiser - kiss; French meringue - meringue) is a French dessert made from whipped egg whites with sugar and baked in the oven. Sometimes cornstarch or cream of tartar is also used (as a binding ingredient). Vanilla and a little almond or coconut extract are often added to the meringue. Cakes are light, airy and very sweet.

Story

The word "meringue" comes from the French. "baiser" - a kiss. For the word "Meringue", regarding its origin, there are two hypotheses. According to the 1st, meringues were invented in the city of Meiringen (in Switzerland) by the Italian chef Gasparini. But the 2nd hypothesis is considered the most likely: Massialo François was the first to use the word "meringue" in his cookbook (1692).

Types of meringue

The basis of any meringue is egg whites and sugar. But sometimes the recipe also involves the use of nut flour, starch and other components. Cooks who do not have enough experience with meringue cakes sometimes have a very difficult time, so now we will tell you about the secrets of its preparation.

There are three main methods for making meringue:

1. French,
2. Italian,
3. Swiss.

The simplest is the French method (cakes are obtained in a simple, unpretentious form): beat the chilled egg whites into a strong foam, add a pinch of salt and beat, gradually introducing granulated sugar, until stable peaks form. This method of making meringue cakes is the most common.

It is more difficult to make Italian meringue (it can also be used as a cream or filling for confectionery): into pre-whipped proteins, without stopping beating, pour hot strong sugar syrup in a thin stream, without stopping beating. Beat the mass until it cools completely.

Meringue, which is prepared by the Swiss method, is the strongest, densest. It can hold any shape, any complex patterns can be made from it. For cooking, it is necessary to boil water in a saucepan and place a container with egg whites and sugar over it (water should not touch the bottom of this container during boiling). Beat the whites slowly until the sugar is completely dissolved, and then increase the speed and bring to a dense, thick mass. "Swiss meringues" are most commonly used for the Pavlova Cake dessert.

Meringue is the simplest, airy dessert. This dessert comes from France. It was there that they came up with the idea of ​​whipping whites with powdered sugar and sugar, and then drying them in the oven. With a minimum amount of ingredients, quite a lot of cakes are obtained.

For many novice cooks, this dessert does not work. But if you know all the secrets of making a simple meringue, you will succeed. And I will help you with this.

Classic oven meringue recipe with photo

Oven, mixer, baking sheet, parchment, bowl, pastry bags with nozzles, spoon, measuring cup.

Ingredients

Step by step cooking

1. We take 3 eggs and very carefully separate the whites from the yolks.

   In no case should the yolk get into the whites. Also, not a single gram of water should get into the proteins.

2. With the help of a mixer, we begin to beat the whites, first at a low speed, and then gradually increase the speed to a maximum.
   
   
3. You need to beat until the mass becomes elastic and, if you turn the bowl over, the protein mass should not fall out of it. It is very important that the dishes in which we will beat the proteins are dry and fat-free.
   
   
4. Without ceasing to beat, we begin to add 150 grams of sugar. Sugar should not be introduced all at once, but gradually, pouring 1 tablespoon each.
   
   
5. Whisk until the sugar is completely dissolved. The mass should become dense, airy, and keep its shape well.
   
   
6. We cover the baking sheet with parchment paper, turn on the oven and set the temperature to 120 degrees. We plant small meringues on a baking sheet.

   If you have pastry bags with nozzles, you can use them to pipe the meringue. In the absence of pastry bags, you can use two spoons. With one spoon we collect the mass, and with the second we remove it on a baking sheet.

   
   
   
7. We dry the meringue in the oven at a temperature of 110-120 degrees for 1-1.5 hours. Adjust the cooking time and temperature according to your oven. In no case should meringue change color and burn.
   
   
8. When the meringue is ready, leave it in the oven with the door open until it cools completely.
   
   

Video recipe for making classic meringue in the oven

You will learn how easy it is to make meringue by watching this short video with the recipe.

Recipe for meringue with nuts at home with a photo

Cooking time: 40-45 minutes.
Servings: 12-15 meringue.
Kitchen appliances and accessories: baking sheet, silicone mat or parchment, mixer, oven grate, bowl, blender (chopper), knife, whisk, spoon, spatula.

Ingredients

Step by step cooking

1. First of all, prepare the nuts. For this recipe, we take hazelnuts. Grind 150 grams of hazelnuts with a blender. You need to grind not into flour, but so that small pieces of nuts remain.
   
   
2. Squirrels from two eggs are sent to a bowl and add a pinch of salt, beat with a mixer at medium speed until a fluffy foam forms.
   
   
3. Without ceasing to beat, gradually introduce 165 grams of powdered sugar.

   When adding powder, it is advisable to reduce the speed of the mixer so that the powder does not fly out of the bowl and fill up your kitchen.

   
   
   
4. After all the powdered sugar has interfered with the proteins, increase the speed to maximum and beat until a thick, smooth and shiny mass.
   
   
5. Mix the resulting mass with chopped nuts and knead with a spatula, combining the ingredients. This must be done very carefully so that the proteins do not fall, lifting the mass from the bottom up.
   
   
6. We spread the protein-nut mass on a baking sheet covered with silicone or parchment. You can use a pastry bag, or you can just put it with a spoon.
   
   
7. We bake meringues in a preheated oven for 20-25 minutes at a temperature of 150 degrees. From above, the meringue should take on an appetizing crust, and inside remain viscous and soft.
   
   
8. Remove the meringues from the oven and transfer them to a wire rack to cool.
   
   
9. Melt 50 grams of chocolate in a water bath or microwave. You can use black, milk or white chocolate.
   
   
10. With the help of a whisk, quickly pour melted chocolate over our meringues, getting a beautiful pattern.
    
    
11. We chop 20 grams of pistachios with a knife, and while the chocolate has not yet frozen, sprinkle the meringue with chopped nuts.
    
    

Video recipe for making meringue with nuts

Watch a video with a recipe on how to make meringue at home. This method will help you prepare a delicious dessert!

Easy Colored Meringue Recipe

Cooking time: 1.5-3 hours.
Servings: 50-80 meringue.
Kitchen appliances and accessories: mixer, pastry bag with nozzles, baking sheet, silicone mat or parchment, spoon, measuring cup.

Ingredients

Step by step cooking

1. First, we need to separate the whites of three eggs from the yolks so that not a drop of yolk gets into the whites. It is better to use a separate container for each egg.
   
   
2. Add 1 teaspoon lemon juice to egg whites. Lemon juice stabilizes the structure of the protein and makes meringues snow-white.
   
   
3. Beat at minimum speed, gradually increasing the speed to maximum. Beat to soft peaks.
   
   
4. When the proteins are whipped to soft peaks, we begin to introduce 100 grams of sugar in 1 teaspoon. You need to add sugar a little bit, each time carefully beating the mass.
   
   
5. After pouring 100 grams of powdered sugar, adding it 1 tablespoon at a time.
   
   
6. After the powdered sugar has been introduced, beat for a few more minutes until the powder and sugar are completely dissolved.
   
   
7. We put a pastry bag with a nozzle on a tall glass. Apply the gel food coloring in strips to a pastry bag with a brush. The more paint you apply, the more intense and brighter the color of the meringue will be.
   
   
8. Carefully transfer the meringue to a pastry bag.
   
   
9. We plant the meringue on a baking sheet covered with silicone or parchment.
   
   
10. Dry in the oven at a temperature of 70-90 degrees for 1-3 hours, depending on the size of the meringue.
    
    

Video recipe for making colored meringue at home

You can see how to properly apply food coloring to a pastry bag by watching this video.

• Colored meringue will be an amazing decoration for any festive table, it will attract attention due to its unusual appearance. Thanks to food coloring, you can get colorful cakes and decorate any cakes or pies with them.
• Be sure to thoroughly dry and degrease the dishes in which you will prepare the meringue. Neither the yolk, nor water, nor a drop of fat should get into the protein mass.
• It is important not only to beat the whites for this dessert correctly, but also to bake them correctly. The ideal temperature for drying meringues is no higher than 120 degrees.

You can also try cooking. There are many such simple recipes for making desserts from available ingredients. For example, citrus peels can not be thrown away, but cooked from them.

I will wait for your comments on my recipes. Write what simple dessert recipes you know and cook in your kitchen, tell us how your meringue turned out. Bon appetit!

Meringue (or meringue) is egg whites whipped with sugar into a strong foam and dried in the oven. Translated from the French meringue (baiser) means "kiss". This delicate dessert has many other romantic names - “Spanish wind”, “French meringues”, “meringue of love”. Meringue is a yummy that nothing compares to. It is good on its own with a cup of coffee or tea. It can be decorated with cream and berries, turning it into an elegant cake. In addition, meringue is often used in the formation of cakes and, as a rule, these cakes have a special unforgettable taste. The recipe for making meringue is quite simple, but despite this, meringue is a big whim - either the sugar is not so good for it, then the proteins do not want to beat, then suddenly it does not dry, but melts in the oven. I will talk about how to avoid troubles and mistakes in cooking meringue. I'm sure if you make friends with this recipe, meringue will become your favorite pastry.

You will need:

• egg whites 3 pcs

The most popular proportion of proteins and sugar -for 1 protein 50 g of sugar. Be guided by it when choosing the amount of baking. For convenience, they usually take 4 squirrels and a glass of sugar, but I chose a proportion with three squirrels for myself, because. from this amount of ingredients, a whipped protein mass is obtained just for one baking sheet of small bezes. Of course, four whipped squirrels can be placed on one baking sheet, but then the meringues will be larger.

How to diversify meringue?

- In meringue, you can add nuts, which are chopped with a knife into large pieces, are added to the whipped protein mass before baking and mixed with a spoon. The proportion of nuts is the same as sugar.

- You can also make the meringue colorful by adding some syrup or juice, for example, cranberries (for three proteins, about a tablespoon). You need to do this at the end of whipping.

- Before baking, the meringue can be decorated with colorful or chocolate sprinkles, and after baking, the cooled meringue can be poured over with melted chocolate.

As you can see, there are plenty of options for creativity, it remains only to bake the meringue)

What you need to know when baking meringue?

- Eggs must be fresh. Break one egg on a saucer and look at the protein - it should lie around the yolk in a solid elastic ring, and not spread like a liquid puddle. It is from these proteins that an impeccable meringue is obtained.

- Eggs must be chilled. In cold eggs, the protein separates more easily from the yolk and beats faster.

- Carefully separate the whites from the yolks. Even one small drop of yolk in a bowl of whites can ruin everything. Therefore, it is better to separate each new egg over a separate bowl, so that in case of failure, the protein with the yolk that has fallen into it can be replaced with another.

- Use white sugar with fine crystals. Sugar must be dry.

The bowl in which you will beat the meringue, as well as the whisk of the mixer, must be clean, fat-free and dry. Therefore, thoroughly wash the bowl and whisk (even if they are clean) with baking soda or detergent, wipe dry.

Step-by-step photo recipe for making meringue:

Separate the yolks from the whites. This is conveniently done using a special egg separator or pouring the yolk from one half of the shell to the other. You can simply pour the egg into your hand and pass the egg white between your fingers.

Advice: cook from the remaining yolks , which can be wrapped in foil or cling film and stored in the refrigerator for up to two weeks. Can you cook food- very tasty, warming drink.

Beat egg whites with a mixer for 2-3 minutes. Start with small revolutions, gradually increasing the speed. For the best result, some chefs recommend adding a pinch of salt or 3-5 drops of lemon juice to the proteins before whipping (I do not add).

Proteins should increase in volume and turn into a strong lush foam.

Without turning off the mixer add sugar- Sprinkle gradually, in a thin stream. After the sugar is completely added, beat 6-7 minutes. You may need more or less time - depends on the power of the mixer.

The protein mass is considered well whipped when a visible trace of the whisk remains on its surface and the sugar has completely dissolved (rub a little whipped protein between your fingers - grains of sugar should not be felt). If you decide to add nuts, do so now.

Line a baking sheet with baking paper. With a spoon put the meringue on a baking sheet.

Properly whipped proteins “tightly” stick to the spoon, so when laying out on a baking sheet, help with another spoon or just your finger.

You can transfer the whipped mass to a pastry bag and squeeze out the meringue using various nozzles, giving them the desired shape.

I prefer not to make unnecessary movements and spread the meringue with a spoon. I like these shapeless pieces, each of which turns out to be unique and, when finished, is very reminiscent of Netsuke figurines - a miniature Japanese sculpture made from animal bones or fangs. My husband, when he first saw homemade meringue, called these cakes that way. Since then, in our family, meringue has been called Netsuki, with the ending “and” in the Russian manner)))

Bake the meringue in a preheated oven at t 90°C 2 hours. Don't be embarrassed if the meringue is a little soft after two hours - turn off the heat and leave the meringue in the oven until completely cool, then it will harden.

Advice: the process of making meringues is more drying than baking, so the temperature in the oven should be low. If your oven "doesn't know how" to make a low temperature (there are ovens with a minimum temperature of 160 °), cook the meringue with the oven door ajar for 1 hour, then turn the pan 180 ° and cook for another 1 hour.

The "correct" finished meringue should be white or slightly creamy in color, be brittle, crumble easily when pressed with fingers, melt evenly in the mouth, and not stick to the teeth.

Try to cook this crunchy sweet miracle at home, you will definitely succeed!

And how nice to receive such beauty as a gift! Give homemade cakes to your loved ones - arrange them in a beautiful cardboard box or tin.

Children, looking at homemade meringues of bizarre shapes, love to fantasize and guess what it looks like - this develops the imagination.

And meringue does not contain fat at all, so this dessert can be eaten by those who follow their figure, of course, in reasonable quantities)

These little crumbly pieces of meringue serve as the base for my favourite,

Happy drinking, friends!

Meringue. Short recipe.

You will need:

• egg whites 3 pcs
• sugar 150 gr or 3/4 cup (glass volume 200 ml)

Separate the yolks from the whites.

Beat the whites with a mixer until fluffy foam for 2-3 minutes.

Without turning off the mixer, add sugar - pour gradually, in a thin stream. After the sugar is completely added, beat for 6-7 minutes. Proteins are considered well whipped when a visible trace of the whisk remains on the surface of the mass and the sugar has completely dissolved (rub a little whipped protein between your fingers - grains of sugar should not be felt).

Using a spoon, spoon the egg white onto a baking sheet lined with baking paper.

Bake the meringue in a preheated oven at 90°C for 2 hours.

In contact with

In the 17th century, the Italian chef Gasparini, who came to Switzerland, for the first time prepared small delicate cakes, which were given the name "meringue". Since then, fans of this delicacy around the world have only been increasing, it is hardly possible to find those who do not like the dessert that is airy and melts in your mouth.

Its taste is really divine and many people think that only professional confectioners can make meringue. Nothing like this, it is done very easily, you just need to know a few secrets and tricks. The classic meringue recipe in the oven includes only two components - egg whites and sugar.

Colored meringue in the oven

To make colored meringue, you will need food coloring. Such a sweet delicacy will please adults and children. Prepare it for a children's birthday or any other holiday.

Taste Info Various Desserts

Ingredients

• egg whites - 2 pcs.;
• sugar - 100 g;
• vanillin - on the tip of a knife;
• food coloring.

How to make classic meringue at home

The most important thing in cooking meringue is perfectly clean dishes! The bowl in which you will beat the egg whites and the whisk should be spotlessly clean. Otherwise, you risk spoiling the dessert. Even with the slightest drop of fat, egg whites will never whip into a strong foam. For the same reason, carefully and carefully separate the yolks from the whites. Remember, yolk is fat!

Separate the whites into a bowl and start beating them.

Gradually, without stopping the mixer, add sugar and vanilla.

Continue whisking until you get a strong protein mass that will hold its shape well.

Add a few drops of food coloring and stir.

You can make meringue in two colors. Divide the whipped whites into two parts, add red dye to one, yellow to the other.

Line a baking sheet with baking paper.

Take a pastry bag and a curly nozzle (you can use a pastry syringe or just put the meringue on a baking sheet with a spoon).

Fill a pastry bag with beaten egg whites.

Pour the protein mass onto a baking sheet. Do the size at your discretion. For example, for kids, you can cook “bezeshka-babies” by planting very small blanks.

Send the baking sheet to the oven, heated to 100 degrees, for 1.5-2 hours.

After the required time has passed, turn off the oven, open the door slightly and let the finished dessert cool without removing the baking sheet.

Transfer the cooled meringue to a bowl and serve.

teaser network

Meringue in a water bath

Meringue in a water bath is also called “wet” in another way. You will need two saucepans: a regular one in which water will boil, and a smaller refractory one, then set it in a water bath (this can be a glass saucepan for a microwave oven). The method is more time consuming, but such meringues are dense and resistant, they can be given any intricate shapes.

Ingredients

• chicken eggs - 4 pcs.;
• salt - a pinch;
• granulated sugar - 200 g;
• vanilla sugar - 1/2 tsp;
• citric acid - on the tip of a knife.

Cooking

1. To prepare "wet" meringue at home, take an ordinary saucepan, pour a little water into it and bring to a boil.
2. While the liquid is boiling, separate the proteins from the yolks in the eggs. Do this very carefully so that not a drop of the yolk gets into the protein, otherwise they will not whip later.
3. Pour the egg whites into a clean and dry smaller fireproof dish. Add a pinch of salt and start beating with a mixer.
4. Now place the bowl in a water bath, so that its bottom does not touch the boiling water in any case, and continue beating (50-60 seconds will be enough).
5. With the mixer still running, gradually add the sugar to the beaten egg whites.
6. Add vanilla sugar, continue beating for 1-2 minutes.

7. When the mass begins to thicken, throw in citric acid and beat until stable peaks (also about 1-2 minutes).

8. Now remove the bowl from the water bath and continue beating until the protein mass cools completely (the more it cools, the thicker it becomes, the mixer will work harder and harder). This process will take approximately five minutes.

9. Transfer the resulting protein cream to a pastry bag with a curly nozzle. Line a baking sheet with parchment paper and place meringue blanks on it. Here you can fantasize, giving the future dessert a different shape. How much meringue to bake in the oven will directly depend on the size of your blanks. The smaller the workpiece, the faster it will be ready.

10. It remains only to heat the oven to a temperature of 100 degrees, send a baking sheet into it and dry the meringue for 1.5 hours.

11. After the required time has passed, open the oven door, pull out the baking sheet a little and try the meringue with your finger. If it is dry and does not stick, then turn off the oven, but do not remove the baking sheet, leave it inside for another 10-15 minutes with the door open.

12. That's all, the airy and beautiful meringue in the oven is ready. Serve it with aromatic tea or coffee, you can use it to decorate cakes.

Meringue with starch

We bring to your attention another simple recipe for making meringue with starch. This component adds extra dryness, which is especially important when meringue is used to decorate moist cakes or desserts.

Ingredients

• chicken eggs - 4 pcs.;
• salt - a pinch;
• powdered sugar - 1.5 cups;
• potato starch - 1 tbsp. l. (with a slide);
• lemon juice - 1/4 tsp;
• vanillin - sachet (1.5 g)

Cooking

1. Separate the egg whites from the yolks. This must be done especially carefully, because the slightest part of the yolk that gets into the egg white will cause them to whip poorly.
2. Add a pinch of salt to the proteins and beat with a mixer.
3. Now gradually add the icing sugar, one tablespoon at a time, without stopping beating.
4. When the protein mass becomes dense enough, add vanillin and starch. Continue beating for 2 more minutes.
5. Squeeze out the lemon juice, beat for another 1-2 minutes and the meringue protein cream will be ready. It turns out very thick if you turn the bowl upside down, the cream should not drain or fall.
6. Line a baking sheet with baking paper. Transfer the protein cream to a pastry bag and place on a baking sheet, giving the blanks an arbitrary ornate shape.

7. By this time, your oven should be preheated to a temperature of 100 degrees. Send a baking sheet into it for 1.5 hours.

8. Turn off the oven, open the door slightly and wait until the cakes are completely cool.

• The main secret of a successful meringue is only fresh chicken eggs!
• Another important point is at what temperature to bake the meringue. Never preheat the oven too much, 80-110 degrees is enough. The whole secret lies in low temperature and long baking. By and large, the meringue is not even baked, but dried (depending on the size from 1.5 to 2 hours).
• In no case do not store the finished meringue in the refrigerator, it will become damp over time.
• If you have to cook meringue without a mixer, then remember one important thing - when whipping the protein mass with a kitchen whisk, never change direction, work only in one direction. And immediately be prepared that this will take a long time (at least 15 minutes).
• The classic proportions of proteins and sugar - 50 g of granulated sugar or powdered sugar is taken for 1 protein.
• If you cook meringues in an electric oven, then turn on the heating both from below and from above, but without the convection mode.