Preparation of meringue step by step. What else can be added to meringue

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 ( optimum temperature- 110 degrees). We take out only the cooled product from the oven.

Meringues can be prepared for guests chocolate shade, with a crispy crust and a 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. Better take 2 dessert spoons to another 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? cook classic recipe meringue at home in one of the following ways. The main differences are not in the choice of ingredients ( classic couple- eggs and sugar), and in the features of cooking technology - in the oven, microwave, in a water bath, in a slow cooker.

Meringue (meringue) - incredible 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 into the dishes, put on water bath(pot of boiling water). Gently beat the sugar egg mixture at 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 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 a sweet tooth who loves tender 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 cake" Count's ruins» take a 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 powder and 1 big spoon Sahara. 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. Meringue should keep 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. Decorate the top of the cake 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. whipping 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 airy dessert into 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 light golden color. 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 thanks to high content Sahara. Eat 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 adhere to 12 simple steps because any seemingly small thing 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. This mixture is similar to custard, keeps its shape perfectly, does not fall off and is great for decorating cakes, spreading waffle 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 dishes. Even the slightest violation of technology will contribute to the formation of lumps in the protein mass.

The result is so complicated recipe worth the preparation. Whipped, dense mass, obtained on a steam bath, ideally holds even the most complex and refined shape. swiss recipe meringue 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.

That's why french confectioners before cooking, they recommend all the utensils: bowls, spoons, spatulas, mixer whisks, a 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.
classic french meringue even after cooking, it will not be able to adequately withstand contact with fat, which means that it is pointless to try to connect two bezeshkas 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 suggests white and medium degree sweet taste with a hint 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, as the rapid flow of cold air from the kitchen will make you instantly fall asleep. protein mass.

How to choose food and utensils

Eggs

The secret to good meringue taste is right choice products. 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.

Use stale eggs or eggs, the quality of which you strongly doubt, is absolutely impossible 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, meringue is best prepared from perfectly white and fine granulated sugar, or powdered sugar. How larger crystals sugar, 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 used to make meringue ascorbic acid, 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. Special difficulties arise if in a bowl in which you have repeatedly mixed Olivier salad or seasoned with butter, you need to whip egg whites with sugar. An old greasy coating 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 tightly closed oven and open only after complete drying and cooling of the meringue; 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 the ability to select functions have greatly 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. Warm, dry air rushes into the main chamber 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 rush out, and its place will be taken by a cold one, 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 italian chef invented a way to make them.

Meringues are oven-dried whipped egg whites. Meringues are usually called cakes, the basis of which is a protein cream. traditional recipes meringues 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. Addition lemon juice After whipping, it prevents the settling of proteins.

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 there. Here I am still researching and trying. Home help!

One way or another, homemade meringue has become a worthy addition to the set. gift biscuits for family 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 vegetable oil and sprinkle with some 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 add 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 cornstarch. Heat the oven to 100 degrees.
5. Transfer the egg white 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 cooking protein dough, and it should be at the same time airy, light, foamy, plastic, dense and retains its shape well. Owning all the secrets, your cake will turn out beautiful and tasty.

French Secrets culinary arts 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!) will not allow it to whip up 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 to morning breakfast It turned out to be 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!

In contact with

Delicate meringue is a favorite delicacy of many. Knowing how to cook meringue, you can pamper your family and friends literally every evening. A variety of recipes will provide a unique taste with minimal changes in the basic components.

Classic meringue at home

Simplest classic version this dish will easily perform even not very experienced hostess. To create it, you will need a set of products that are constantly present in every kitchen.

It is enough to take only three eggs and sugar. The latter will require about a glass. Can be replaced with powdered sugar. It is better to use chilled eggs.

Before making meringue, you need to arm yourself only with a container in which the mass will be created and a mixer. If time permits, use a whisk. Creating a delicious treat will take little time, but the result will delight you with taste.

How to make meringue in the oven at home:

1. The whites are carefully separated from the yolks. Only the first ones are required. They start to beat up. The hostesses of past centuries, using a whisk, recommended that the process be carried out in a stable mode, making rotational movements strictly in one direction. With a mixer, these rules have somewhat lost their relevance.
2. The protein mass is pre-whipped until enough thick foam. Next, you should start adding sugar or powder. This is done in small batches. Work continues until hard peaks appear.
3. Place a piece of parchment paper on a baking sheet and place portions of approximately one teaspoon on it.
4. The meringue will reach readiness in a preheated oven for approximately three hours. The temperature should not exceed 100 degrees. The delicacy should dry well, but not start to burn and change color from white to brownish.

Take out the baking sheet after cooling and serve a treat for tea drinking.

How to steam

The original taste is obtained from a steamed dessert.

1. At the first stage, you will also need to make meringues from three chilled proteins. To make the peaks harder, you can add a pinch of salt.
2. Then the mass is whipped with a glass of sugar to steep peaks. But you will need to do this by putting the dishes in a pot of water.
3. At this time, the water boils and is transferred to a state of slow heating. The whipped mixture is removed from the water bath two minutes before the completion of the peak preparation process. The mass will be very thick and saturated.
4. Then it is laid out on baking paper and cleaned in the oven. Bake at a temperature not exceeding 100 ºС for at least three hours. Finished goods must dry completely during this period.

With condensed milk

Another option for preparing a treat that can be included in the diet even for supporters of strict diets is cooking with condensed milk.

The calorie content of meringue is low. No wonder the meringue cake bears the name of the great ballerina Pavlova.

And although this applies less to the option with condensed milk, such a dessert turns out to be especially tasty.

1. First, meringues are made from three egg whites, into which a glass of granulated sugar is slowly introduced while beating. The mass should be shiny and perfectly retains the shape of the peaks.
2. It is laid out in small portions on baking paper.
3. Bake products for up to three hours. The oven heats up to 100 degrees.

While delicious white products are cooling, prepare a cream with condensed milk. To create it, you need to take one pack of good butter and one can of condensed milk.

1. The butter is taken out of the refrigerator, allowed to become soft and then they begin to beat.
2. After about 10 minutes, the oil mass will turn white and approximately double in size. Now condensed milk is poured into it and whipped for another 10 minutes. The cream is thick and retains its shape well.
3. For the final formation of the dessert, two meringues are fastened with cream. It is better to store such a delicacy in the cold.

Meringue with cranberries

Calorie meringue with cranberries will appeal to every woman. This indicator does not exceed 135 kcal per 100 grams, while It is worth considering that meringues are very light.

1. Meringues are whipped from three egg whites and a glass of granulated sugar. The foam should be thick and elastic.
2. It is laid out in small portions on baking paper.
3. For each product put, a little indentation, one cranberry.
4. The dish is baked for up to three hours. The temperature should be low, about 100 degrees, so that each portion dries well.

in the microwave

When there is no stove with an oven, or when you need to allocate only a few minutes for cooking, you can choose a microwave to prepare your favorite treat. Moreover, the number of products becomes minimal - only one protein is required. 300 grams of powdered sugar is added to it.

The preparation steps are simple:

1. Separate the protein.
2. Mix it into a single mass with powder.
3. Roll into round balls.
4. Put them on a plate at a distance of at least five centimeters from each other.
5. Put the blanks in the microwave and cook at maximum power for one and a half minutes.

The process should be closely monitored. The exact period is determined independently, “by eye” by changing the size of the dessert. As soon as the meringue has approximately doubled in size, it will take no more than 30 seconds to dry its middle.

Chocolate meringue at home

A real holiday treat will be chocolate meringue cooked at home. In order to create such a dessert, when beating three egg whites with a glass of sugar into a steep foam, two tablespoons of cocoa powder are additionally introduced. You can add grated chocolate.

1. Three egg whites are beaten in a water base, into which sugar is slowly introduced. It will take about one glass. Citric acid is added to improve the taste. Vanillin is also often introduced.
2. It is not necessary to bake the resulting mass. It will already heat up in a water bath during the creation of meringues with steep peaks.
3. The resulting mass is allowed to cool and transferred to a culinary syringe. With its help, original forms of jewelry in the form of roses or even congratulatory inscriptions will be created.

This dessert is decorated with chocolate. It is very tasty with the addition of berries.

Meringue on a stick

Parents often think about what to offer their baby instead of harmful sweets, which are clogged with store shelves. The best choice would be cooking meringue on a stick.

To prepare it, meringues are made. For this:

1. Three egg whites are slowly beaten with a glass of granulated sugar. The foam should be very thick. It is easy to check the degree of its readiness by trying to turn the container over - the shape of the protein mass should be preserved.
2. The sticks are prepared in advance. Can be used wooden skewers. The main thing is that they do not melt under the influence of high temperature.
3. With the help of a confectionery syringe, original and beautiful shapes. Sticks are inserted into them and the dessert is allowed to dry well in the oven. This will take up to three hours at a temperature of 100 degrees. The treat should dry well on the outside.

No matter how simple the dessert recipe is, perhaps nothing is easier than meringue. It's delicious, low-calorie and beautiful. Cook with pleasure!

The primordially French dessert under the loud name "meringue" has spread all over the world and is firmly rooted in many countries. Delicate air structure, refined taste and pleasant aftertaste do not leave adults and children indifferent. Meringue is served in many famous restaurants, they are decorated with cakes and pastries. Making dessert at home is considered to be a valuable skill. If you want to please your guests, feel free to choose a recipe and proceed with the procedure. Consider only the most delicious options.

Meringue: a classic of the genre

Professional confectioners have developed a basic technology for making meringue at home. Everything else is just variations.

• protein chicken egg- 3 pcs.
• powdered sugar(beet or cane) - 165 gr.
• citric acid - 2 pinches

1. For the preparation of meringue, only fresh eggs of the first category are used, which must be sent to the refrigerator 2 hours before readiness. Separate the yolks from the proteins, place the latter in a deep bowl. Important! Separate the proteins into a separate container, then transfer them to a common bowl for whipping. Such a move will eliminate the possibility of a partial hit of the yolk in cases where it breaks.
2. When all the chilled proteins are in the container, turn on the mixer at medium power and beat for 10 minutes. You need to get a thick dense foam.
3. Once this happens, prepare the powdered sugar. Scoop it up with a tablespoon and carefully pour it into the mass, while stirring with a mixer at low power. Keep whisking until the granules are completely dissolved. Important! 1 egg white accounts for 55 gr. powdered sugar. If you are cooking meringue for a large company, count on necessary proportions for a specific case.
4. When the egg and sugar mixture is ready, proceed to the next step. Send the mass to the refrigerator for 10 minutes, after the expiration of the period, remove and beat again. With each passing minute, the foam will begin to turn white and bubble, at this moment it is necessary to pour in 2 pinches of citric acid and mix again.
5. Beat the meringue with a mixer for about 3 minutes at maximum speed. A visual inspection will help determine the readiness of the composition: remove the arrow of the device from the mass, evaluate the density of the foam. The air peak should hold its shape without dripping. You can also dip a tablespoon into the composition, the foam from it will not fall off.
6. After preparing the cream, remove the baking sheet, line it with baking paper or foil. At this time, preheat the oven to 160 degrees, proceed with the following manipulations.
7. Scoop out the meringue with a tablespoon, form it into a ball on the surface of the baking sheet. Since the mass tends to increase by 2-2.5 times, calculate the distance between the bezels based on the knowledge gained.
8. After placing the air mass on baking paper or foil, send the baking sheet to the oven preheated to 160 degrees. Immediately reduce the heat to 130-140 degrees, otherwise the meringues will grab a crust, but will not bake inside. Cooking time is a quarter of an hour, no more.
9. After the specified period, turn off the oven, do not open the door. Meringue should be inside until completely cooled.

Important!
There is another cooking technology: set the temperature to 110 degrees, bake the cream for 1 hour.

• chicken protein - 3 pcs.
• granulated sugar - 145 gr.
• sesame - 35 gr.
• dark chocolate - 55 gr.
• citric acid - 10-12 gr.

Citric acid can be replaced with juice citrus fruit, increasing the amount by 3 times (about 35 ml.).

1. Prepare a non-stick frying pan, heat it over high heat. Add sesame seeds, fry for about 3 minutes, stirring constantly. When the product turns golden, pour it into a dry bowl and let cool.
2. Rub on coarse grater or crush others convenient way a bar of dark chocolate (substitute with milk if desired).
3. Place in a deep container chicken proteins, turn on the mixer at maximum speed and beat the eggs into a thick foam (beating time varies between 5-7 minutes).
4. As soon as the mass rises and thickens, pour in the lemon juice or pour in the acid, while continuing to work with the mixer. Start slowly adding granulated sugar while stirring it at medium speed.
5. When the mass becomes dense and thick, turn off the device. Pour the roasted sesame seeds, mix it with a fork, add grated chocolate. Thoroughly mix the composition until it acquires a dense and thick consistency.
6. Preheat the oven to 145-150 degrees. At this time, take out a baking sheet, line it with baking paper. Pour the meringue into the sleeve, squeeze out in small portions, keeping a distance of 5-7 cm between the balls. If desired, you can distribute the product with a regular tablespoon, as in the previous recipe.
7. Send the mixture to bake in the oven for 20-25 minutes. After this time, do not open the door, let the dessert cool down. If desired, you can decorate the top of the delicacy with whipped cream and a slice of strawberries.

• granulated sugar or powder - 275 gr.
• egg white - 5 pcs.
• crushed salt - 1 pinch
• citric acid - 1 pinch
• butter - 115 gr.
• condensed milk (boiled) - 150 gr.
• milk chocolate - 100 gr.

1. Send chicken proteins to the refrigerator for 40 minutes. Later, take them out and move them to a deep container. Pour in citric acid, beat with a mixer for 10 minutes. In the end, you should get a stable thick foam.
2. Start gently pouring granulated sugar (it is better to replace it with powder). In this case, you need to simultaneously beat the mixture at medium speed. When the crystals are completely dissolved, increase the power, bring the mass to a brilliant state.
3. Check the composition for density: tilt the bowl, evaluate the consistency. Foam must not flow out. Send it to the confectionery sleeve, line the baking sheet with food foil for baking.
4. Preheat the oven to 50 (!) degrees. Squeeze out small balls, keep a distance of about 5 cm between the meringues. Put the baking sheet in the oven for 3.5 hours so that the mass is completely dry and crispy.
5. Start preparing the cream. Cut the butter into small pieces, leave at room temperature to soften. After that, grind the boiled condensed milk with butter until smooth, beat.
6. Break the chocolate bar into squares, place them in enamel pan and melt in a steam bath. Throughout the cooking process, it should remain liquid.
7. Dip the flat part of the meringue into the chocolate, do the same with the other meringues. Arrange them on a dish, refrigerate for 1 hour.
8. At the end of the term, take two bezeks, pour cream of butter and condensed milk between them, glue the two parts into one. Put the dessert back in the refrigerator, wait for the final solidification (about half an hour).

Serve chilled to the table, otherwise it will soften.

To make a traditional dessert french technology, familiarize yourself with important tips regarding the procedure.

1. At the slightest hint of moisture, the dessert begins to soak, as a result of which the structure and general impressions of eating are distorted. The recommendation applies to the choice of dishes: mix the ingredients only in dry bowls, water ingress is unacceptable.
2. Degrease the bowl before putting the ingredients into the whipping bowl. Soak a cosmetic swab in vodka or medical alcohol, wipe the bowl.
3. If you don't have a mixer, use a regular whisk. However, it is unlikely that it will be possible to achieve the desired consistency, since the mass will be whipped hard. To give the proteins the necessary splendor, wipe the bowl with a lemon wedge or a cotton pad dipped in citrus juice.

It is important to understand that the meringue does not need to be baked, you just need to dry it. In this case, it is necessary to observe the temperature regime and the holding time of the mass in the oven. In cases where your oven has a convention function (moisture extraction), use it.

Video: crispy meringue recipe

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, they use not only food colorings but also special gas burners.

This is a romantic French dessert in classical performance. 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"

Moody and difficult, but incredible delicious 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.

Meringue is amazing tender delicacy, which appeared around the 17th century in Switzerland. According to legend, the Italian master chef Gasparini, who arrived in the country, opened his confectionery in Meiring, made unusually delicate cakes, which were called “kisses” (“meringues”). These cakes glorified the master and became famous first in Meiring, then throughout Switzerland, and then conquered the world.

In fact, making meringue is very easy. The dessert is based on eggs (protein) and sugar, as well as some additives designed to improve or change the taste. finished product.

Meringue - preparing food and dishes

Meringue is a very delicate and low-calorie dessert of all sweets. It can be eaten in moderate amounts even for those who are on diets.

Despite the fact that meringue is very easy to prepare, there are a few tricks, without which the dessert may not work.

So, follow these rules:

1. You need to beat the egg with sugar in a copper bowl or a bowl made of another metal so that the heat is distributed evenly. Dishes must be completely clean.
2. Eggs for making meringue must be fresh. If you know that the egg is not quite fresh, then it would be more appropriate to use powdered sugar instead of sugar.
3. When whipping whites, add sugar (or powdered sugar) very slowly, in a thin stream.
4. Beat with a blender (or mixer) at medium speed for about 5-8 minutes.
5. You need to bake in the oven at an average temperature - 120-140 degrees.

Meringue recipes:

Recipe 1: Meringue

If you make dessert this recipe, then recreate the famous Swiss meringue almost perfectly. The secret of the "Swiss technology" is that the meringue needs to be whipped over steam bath. Thus, the proteins will be whipped as evenly as possible. The proportions of such a meringue are 200 grams of sugar per 1 egg white. The dessert will turn out very sweet, almost cloying. If you are on a diet, then it is better for you to refuse such meringue in favor of other recipes.

Required Ingredients:

• Proteins (from fresh eggs) - 3 pieces
• Sugar - 600 grams

Cooking method:

1. Squirrels lower into a metal container. Start whipping them with a mixer, gradually pouring half the sugar to them. Pour sugar in a thin stream.
2. Place the bowl of egg whites over a saucepan of simmering water and continue beating with the mixer on medium speed. Add the rest of the sugar.
3. Remove bowl of egg whites and beat for 3 more minutes on medium speed until egg whites are cool.
4. Bake the meringue in the oven at 120 degrees for about 50 minutes. After turning off the heat, let the dessert harden and cool.

Meringue "Swiss style" turns out to be very sweet, and therefore it is best to serve dessert with sour berries and fruits.

Recipe 2: Night Meringue

For this recipe, you will need a mixture of sugar and powdered sugar, as well as some lemon juice. The resulting meringue will have a pleasant sour taste and will not be very cloying. The name of such a dessert is due to the fact that the meringue will need to be left to harden overnight in the oven.

Required Ingredients:

• 4 squirrels (from fresh eggs)
• Sugar 100 grams
• Powdered sugar 200 grams
• Lemon juice - half a teaspoon

Cooking method:

1. Sift the powdered sugar through a sieve, add sugar to it and mix.
2. Turn on the oven to heat up. Temperature - 120 degrees
3. Beat the whites with a mixer at high speed for about 4 minutes. Add half a teaspoon of lemon juice and a quarter of the sugar and powdered sugar mixture to the proteins. Beat with a mixer for 2 minutes at medium speed.
4. Gradually add the remaining sugar to the mixture and beat for about 4 more minutes.
5. Cover a baking sheet with paper, put meringue on it with a spoon or using a pastry bag, bake for an hour.
6. Turn off the oven, but don't take out the meringue. Leave them in the oven overnight. In the morning, find a ready-made dry treat.

Recipe 3: Cranberry Meringue

Sweet and sour meringue of pale pink color will serve as an independent dish and as an addition to any dessert.

Required Ingredients:

• Whites from fresh eggs 4 pieces
• Powdered sugar 1.5 cups
• Cranberry 0.5 cup
• Lemon juice ½ teaspoon

Cooking method:

1. Beat the whites with a mixer at medium speed for about 4 minutes.
2. Gradually add powdered sugar and lemon juice to the protein foam.
3. Wash cranberries, grind. wring out cranberry juice, and add pomace to the proteins. Continue beating with the mixer for about 3-4 more minutes.
4. Preheat the oven to 120 degrees.
5. Cover the baking sheet with paper, put the meringue on the paper with a spoon or a pastry syringe.
6. Bake the dessert for about 50 minutes without closing the oven door.

Recipe 4: Coconut Meringue

Recipe coconut meringue simple and easy to implement, but ready dessert will have a very exotic taste.

Required Ingredients:

• Whites from fresh eggs 4 pieces
• Powdered sugar 100 grams
• Sugar 200 grams
• Coconut flakes 50 grams
• Vanilla

Cooking method:

1. Sift the powdered sugar through a sieve.
2. Beat egg whites at medium speed for about 3 minutes.
3. Pour powdered sugar into the foam in a thin stream, beat for 3 minutes.
4. Add sugar to the protein mass, also in a thin stream, beat for one to two minutes.
5. Add the coconut and vanilla to the mixture, stir well.
6. Preheat oven to 120 degrees.
7. On a baking sheet covered with parchment, lay out meringue with a spoon or syringe. Bake the dessert for about 50 minutes. Cool before serving.

Recipe 5: Meringue with Nuts

cook the most delicate dessert you can, if you add chopped nuts to the protein mass. You can use any kind of nuts or a mixture of them. In addition, you can add to this meringue rum essence.

Required Ingredients:

• Protein from fresh eggs 4 pieces
• Powdered sugar 200 grams
• A pinch of salt
• Walnut 50 grams
• Almond nut 50 grams

Cooking method:

1. Grind the nuts using a blender or meat grinder.
2. Sift the powdered sugar through a sieve.
3. Start whipping the protein by adding a pinch of salt to it.
4. With the mixer running, add protein foam sugar and nut mass gradually.
5. Preheat oven to 140 degrees.
6. Line a baking sheet with parchment. Spread the meringue on the parchment using a spoon or pastry syringe. Bake the dessert for about 50 minutes without closing the oven door.

Recipe 6: Apple Meringue Pie

If you like charlotte, then you will certainly like this meringue pie, because it is based on apples. Such a meringue pie will turn out with a delicious baked crust and fragrant soft apple filling in the middle.

Required Ingredients:

• Flour 1 cup
• Sugar 150 grams
• Butter 100 grams
• Fresh eggs 2 pieces
• Sweet apples 3 pieces
• Milk 100 ml
• A pinch of salt

Cooking method:

1. Wash the apples, remove the peel from them and cut into small cubes.
2. Sift the flour through a sieve.
3. Separate the whites from the yolks.
4. Melt butter.
5. mix egg yolks, half sugar, salt and butter. Add flour to the mixture and knead until a crumbly dough forms. Pour milk into the mixture and mix with a blender until smooth.
6. Take a cake mold, grease with vegetable oil and line the dough. Place the mold in the freezer for 20 minutes.
7. Let's make a meringue. To do this, combine the proteins with the remaining sugar to a thick foam and refrigerate.
8. Preheat the oven to 180 degrees. Remove the form with the dough from the freezer, put the chopped apples on the dough and send it to the preheated oven for 20 minutes.
9. Remove the pie, pour the egg white mixture over the apples and return to the oven, lowering the temperature to 120 degrees for one hour.

Recipe 7: Banana Meringue Cake

These roll cakes are prepared in confectionery France. There they cost from 3 to 5 euros per piece. The cakes are very tasty and tender, and are bought by French women with a bang. We will prepare such a dessert for a much smaller amount. You can use any cream cheese instead of mascropone. unsalted cheese or fatty cottage cheese with sour cream.

Required Ingredients:

• Sugar -100 grams
• Powdered sugar - 100 grams
• Egg whites - 4 pieces
• Mascropone cheese 300 grams
• 1 medium banana
• Milk 5 tablespoons
• Ground black coffee 2 tablespoons

Cooking method:

1. Turn on the oven to heat up, setting the temperature to 180 degrees.
2. Sift the powdered sugar through a sieve.
3. Start whipping the whites, gradually adding powdered sugar first, and then granulated sugar.
4. Lay parchment on a baking sheet, grease it with oil. Spread the protein mixture on the parchment and bake in the oven for about 20 minutes.
5. While the meringue is baking, prepare the filling for the cakes - rolls. To do this, peel the banana from the peel and turn it into a puree using a blender. Pour hot milk over coffee and cover for 5 minutes. Start whipping the mascropone with a mixer, adding a banana to it. Strain the coffee and add the coffee mass to the cheese.
6. Remove the meringue, remove it from the parchment and cool. Spread with cream and roll up. Put the cake in the refrigerator for 40 minutes, then remove and cut into portions.

Recipe 8: Almond Orange Meringue Cakes

The meringue cakes that you make according to this recipe will turn out perfectly. unusual taste almonds and fruits. Made in the form of cupcakes, they will take you to the tasting sunny Italy- it is this country that is the birthplace of meringue cakes with almonds. It should be noted that in addition to almonds, you can also use hazelnuts or cashews. But only almonds will give the meringue an unusual flavor.

Required Ingredients:

• Whites from fresh eggs 6 pieces
• Powdered sugar 300 grams
• Sugar 100 grams
• Medium orange 1 piece
• orange peel
• lemon zest
• Almonds 100 grams
• A pinch of salt

Cooking method:

1. Sift the powdered sugar through a sieve.
2. Grind the almonds by passing it through a meat grinder or using a blender.
3. Remove the skin from the orange and divide it into slices.
4. Beat 4 egg whites with salt at high speed.
5. Continuing to beat the protein, gradually add the powdered sugar, orange zest and almonds.
6. Pour the protein mixture into cupcake molds, filling them halfway.
7. Insert orange slices into each mold.
8. Send the cakes to bake in the oven at a temperature of about 140 degrees for 30 minutes.
9. Whip the remaining egg whites with lemon zest and sugar.
10. After half an hour, take out the cakes, fill them with protein mass and send to bake for another 20 minutes.

Serve cakes completely chilled.

Recipe 9: Cherry Meringue Pie

Layer cake, which will be based on chocolate shortbread dough, cherry jam and crunchy airy meringue. By the way, such a pie can be prepared with any jam, but it is best to use a thick one. For example, in addition to cherry, currant or orange will go, but definitely don’t take strawberry. Squeeze out the juice before using the jam.

Required Ingredients:

• Cherry jam (pitted) 100 grams
• Flour 300 grams
• Butter 100 grams
• Sugar 250 grams
• Egg fresh 2 pieces
• Cocoa 1.5 tablespoon
• Soda slaked with vinegar ½ teaspoon

Cooking method:

1. Break the egg, separate the white from the yolk.
2. Melt butter.
3. Mix the yolks with sugar (take 2/3 of all sugar), cocoa and butter. Add the sifted flour to the mixture through a sieve, soda, mix. The dough should be crumbly.
4. Take a pie tin, grease it with oil and spread the dough over it.
5. Squeeze jam from juice. Ideally, only cherry berries.
6. Put the form with dough and jam in the oven for 20 minutes at a temperature of 180 degrees.
7. Mix the protein and the remaining sugar until a thick foam.
8. Take out the cake, put the protein foam on top and bake for another 40 minutes at a temperature of 120 degrees.

1. Which is better to use, sugar or icing sugar for meringues? Most confectioners believe that powdered sugar makes the protein mass more airy and homogeneous than sugar.
2. Do not rush to add sugar to the protein foam. It is best to whip the meringue in this way. First, beat the whites for about 3 minutes, and then add sugar in a thin stream. If you are using powdered sugar, then sift it through a sieve. So the proteins will whip into a more airy mass, as the powdered sugar will be saturated with oxygen.
3. If the yolk gets into the protein, the meringue will not work. Separate the whites from the yolk very carefully.
4. There should not even be a drop of liquid in the bowl where you whip the egg whites, otherwise the whites will not whip properly.
5. Place egg whites in the fridge for 5-10 minutes before making meringue. This way they will thrive much better.
6. Meringue will beat better if you add a pinch of salt or a little lemon juice to the proteins in the process of whipping.
7. Cooked dessert should be stored exclusively in a dry place.