The biscuit familiar to all of us is prepared on the basis of eggs, but the Americans were the first to prepare a biscuit using only proteins, the biscuit turns out to be white and very tender, for which this type of biscuit was called angelic.
If you are a fan of interesting, mouth-watering and original pastries, this pie is just for you.
Very tender and light, created from some proteins, sugar and a few tablespoons of flour, this biscuit turns out to be incredibly tasty and light.
Due to its delicate, weightless texture, it is more like a dessert than a rich pastry familiar to us.
To make the Angel Wings protein biscuit tender and tasty, you must strictly follow all the recommendations and tips.
You can bake an angelic biscuit when you want to treat yourself to a light pastry, in our biscuit we will put raspberries, the soft and sweet taste of which will go well with a protein biscuit.
We offer you two protein biscuit recipes: raspberry squirrel biscuit and chocolate squirrel biscuit.
Recipe number 1. Angel biscuit with raspberries
Taste Info Charlotte and biscuit
Ingredients
- 6 proteins;
- 100 grams of sugar;
- 1/4 tsp citric acid;
- 1/4 tsp salt;
- 200 grams of raspberries;
- 3 tbsp flour.
How to cook an angelic biscuit on squirrels with raspberries
Add salt and citric acid to the proteins, beat at low speed. After the mass has increased in size (but not yet dense), start adding sugar. 
The main condition for the preparation of a biscuit from proteins is the gradual introduction of sugar. Beat egg whites at low speed, adding sugar little by little (at least 2 minutes). Make sure that the mass is airy, but not dense. 
Once the protein mixture has whipped to "soft peaks", fold in the flour. 
Stir the mass with light, gentle movements. 
We get the dough. 
Turn on the oven at 150-180 degrees. In a baking dish, it is better to put 1/3 of the dough in a small cake pan. 
Place raspberries on top. 
Cover with another layer of dough, add raspberries and the remaining protein mass. 
Bake the angel biscuit for 20-25 minutes. We got a light and airy biscuit that just melts in your mouth. Serve cold with raspberry jam, custard or herbal tea. 
Biscuit Baking Tips:
- To make the protein biscuit perfect, you must follow the recommended time for whipping the egg mass.
- Instead of raspberries, you can take any berries: blueberries, strawberries, blackberries or cherries.
- In the winter season, frozen berries can be used to make a pie.
- To prevent the top of the biscuit from burning, you can cover it with foil.
- Since the Angel Wings cake turns out to be very light and weightless, for a large company it is recommended to bake two servings of a biscuit.
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Recipe number 2. Chocolate biscuit on squirrels
Delicate, weightless biscuit, created on proteins alone, with a delicate aroma of chocolate - a real delight for a gourmet. If you are an admirer of original and healthy pastries, cook "Angel's Kiss".
You will be fascinated by this most delicate cake. Due to the fact that it contains only proteins, it turns out to be airy and appetizing.
This chocolate biscuit is a great addition to a romantic dinner or breakfast with friends.
It will also appeal to small children who are very fond of chocolate pastries. Due to the fact that it contains only healthy ingredients, kids can eat it without restrictions (within reasonable limits). 
Ingredients:
- 4 proteins;
- 2 tbsp flour;
- 1/8 tsp salt;
- ? tsp citric acid;
- 1 tbsp cocoa;
- 1/3 tsp baking powder;
- 0.5 st. Sahara.
How to make Angelic Chocolate Biscuits
Turn on the oven to 150 degrees. Beat egg whites with sugar, citric acid, and salt until firm and stiff peaks form.
Mix flour, baking powder and cocoa.
Enter the dry mixture into the proteins. Mix the dough with light, gentle movements. 
Lubricate the form with vegetable oil, sprinkle with flour. Put the dough into the form, cook for 25-30 minutes. 
After cooling, put the biscuit on a plate, cut into portions. 
Serve with milk, mint tea or aromatic coffee. 
- The readiness of the cake can be checked with a wooden toothpick.
- Do not try to ensure that the dough is homogeneous. Even if you come across darker or lighter pieces, it's not scary. The main thing is to keep the “airiness” of the dough.
- If you are preparing Angel's Kiss for a large group, make a double portion of the pie.
Angel Biscuit is an American classic, also known as Angel Food. These names very accurately reflect both the appearance of the biscuit and its taste. Snow-white, incredibly light as a cloud biscuit on proteins, melting in the mouth and leaving behind an amazing taste, conquered everyone who tried it. It is impossible to resist it, it is impossible to refuse it. For the first time I tried it and even cooked it myself at the master class of Irina Chadeeva, where she showed that this delicious biscuit very easy to prepare. In addition, the cooking process does not take much time.
I am preparing "Angelic Biscuit" according to the recipe of Irina Chadeeva, it has never let me down and turned out great from the very beginning. The oven can be both in a cake mold and in a regular round shape (you can take any, not only detachable).
On a rectangular cake pan 10x20cm or a round mold 18 cm (it is better to use metal or glass molds, as you need the dough to cling well to the surface):
- 5 large proteins
- 80 gr powdered sugar
- 50 gr fine sugar
- 60 gr flour
- a pinch of salt
- 1/2 tsp citric acid
- 1/2 tsp vanilla essence or vanilla sugar
Prepare everything so that the citric acid and vanilla essence are at hand, measure out all the ingredients, separate the proteins and put them in a bowl (only proteins).
Sift flour and icing sugar together.
Add a pinch of salt to the whites and beat until thick. When this happens, add citric acid and sugar (if using vanilla sugar, then add at this stage), beat for a couple of minutes. The mass should be soft and tender, but not fluid, and the peaks bend when you take out the whisk.
If you have vanilla essence, then add it now and beat a little, no more than 30 seconds.
Pour flour with powder and mix the mass until smooth, you do not need to delay this process, mix until smooth and that's it. It is better to do this with a spatula from the bottom up and very carefully and gently.
Pour the dough into a mold that should be clean and dry (no oil or parchment paper). Tap the mold a couple of times on the table so that no large holes appear in biscuit.
Bake a biscuit in an oven preheated to 180 degrees for 25-30 minutes. You can check for readiness with a toothpick by sticking it in the middle, it should be dry. The finished biscuit is elastic to the touch, if you lightly press it with your fingers, the surface will return to its original state.
Turn the finished biscuit in the form onto a wire rack or a regular bowl (or two), let it cool completely in this position.
Run a knife along the walls and knock on the bottom, the biscuit should fall out.
I have a detachable form, so I just run a knife, remove the ring and carefully remove the bottom.
Biscuit you can just cut it into pieces and serve with whipped cream, sour cream or berry sauce, or you can cut it lengthwise into two parts and make a cake, for example.
Keep in mind that the biscuit is sweet. Therefore, in my opinion, sour cream, whipped cream or something similar is ideal for it, but not too sweet, so as not to spoil the effect of this miracle.
You can bake from the remaining yolks!
Enjoy your meal!
Angel Biscuit is an American classic, also known as Angel Food. These names very accurately reflect both the appearance of the biscuit and its taste. Snow-white, incredibly light as a cloud, a biscuit on proteins, melting in your mouth and leaving behind an amazing taste, conquered everyone who tried it. It is impossible to resist it, it is impossible to refuse it. For the first time I tried it and even cooked it myself at the master class of Irina Chadeeva, where she showed that this delicious biscuit is very easy to prepare. In addition, the cooking process does not take much time.
I am preparing "Angelic Biscuit" according to the recipe of Irina Chadeeva, it has never let me down and turned out great from the very beginning. The oven can be both in a cake mold and in a regular round shape (you can take any, not only detachable).
On a rectangular cake pan 10x20cm or a round mold 18 cm (it is better to use metal or glass molds, as you need the dough to cling well to the surface):
- 5 large proteins
- 80 gr of powdered sugar
- 50 gr fine sugar
- 60 gr flour
- a pinch of salt
- 1/2 tsp citric acid
- 1/2 tsp vanilla essence or vanilla sugar
Prepare everything so that the citric acid and vanilla essence are at hand, measure out all the ingredients, separate the proteins and put them in a bowl (only proteins).
Sift flour and icing sugar together.
Add a pinch of salt to the whites and beat until thick. When this happens, add citric acid and sugar (if using vanilla sugar, then add at this stage), beat for a couple of minutes. The mass should turn out soft and tender, but not fluid, and the peaks should bend when you take out the whisk.
If you have vanilla essence, then add it now and beat a little, no more than 30 seconds.
Pour flour with powder and mix the mass until smooth, you do not need to delay this process, mix until smooth and that's it. It is better to do this with a spatula from the bottom up and very carefully and gently.
Pour the dough into a mold that should be clean and dry (no oil or parchment paper). Tap the mold a couple of times on the table so that there are no large holes in the biscuit.
Bake a biscuit in an oven preheated to 180 degrees for 25-30 minutes. You can check for readiness with a toothpick by sticking it in the middle, it should be dry. The finished biscuit is elastic to the touch, if you lightly press it with your fingers, the surface will return to its original state.
Turn the finished biscuit in the form onto a wire rack or a regular bowl (or two), let it cool completely in this position.
Run a knife along the walls and knock on the bottom, the biscuit should fall out.
I have a detachable form, so I just run a knife, remove the ring and carefully remove the bottom.
The biscuit can be simply cut into pieces and served with whipped cream, sour cream or berry sauce, or you can cut it lengthwise into two parts and make a cake.
Keep in mind that the biscuit is sweet. Therefore, in my opinion, sour cream, whipped cream or something similar is ideal for it, but not too sweet, so as not to spoil the effect of this miracle.
The remaining yolks can be baked
Hi all. Today I will share with you a recipe for an absolutely amazing biscuit. It is prepared on proteins, therefore it has an unusually delicate texture and white color. For which he was nicknamed - Angelic.
This biscuit came to us from America. I have been looking at it for a long time, however, when cooking, there are a couple of nuances that stopped me. Firstly, this biscuit is best baked in a small volume, and even better in a rectangular or muffin pan with a hole in the middle. The dough is very tender, and the middle can fall off if it has nothing to cling to. Well, and secondly, I always have a problem where to put the remaining yolks after meringue or this kind of biscuits.
And finally, I got to . What is this cake?! This is a biscuit with impregnation, strawberries around the edge, and custard inside. Well, since custard is best cooked on yolks, I decided to combine these two recipes in order to get the most delicate dessert at the end.
As a lover of waste-free production, I always try to adapt my recipes as much as possible. If I make Pavlova, then I immediately add lemon curd to it, if I dry meringue, then I cook homemade mayonnaise. Here's my version - no loss.
So, how to make an angelic squirrel biscuit at home, a recipe with a photo step by step.
Ingredients:
- 6 proteins of the first grade (or 5 selected)
- 65 grams of flour
- 130 grams of powdered sugar
- a pinch of salt
- vanilla sugar (optional)
- lemon juice
Cooking:
The most important thing in this recipe is to properly prepare the meringue. There are a couple of rules for getting your whites whipped.
Firstly, the proteins must be fresh, at room temperature, without a drop of yolks! Otherwise, they may not fluff up.
Secondly, proteins are afraid of water and fat. Therefore, dishes and whisks must be dry and before use they must be degreased by wiping their surface with lemon juice or vinegar.
Thirdly, it is better to use powdered sugar in your work, because sugar may not dissolve. In extreme cases, take fine sugar.
It is necessary to bake only in metal forms, silicone ones are not suitable here. The biscuit clings to the walls during baking, and in the process of cooling it hangs “upside down”, so in this case we put the silicone aside.
You need to cook in a form no more than 18-20 cm in volume, if you have a regular round form, and not for cupcakes with a hole, as in the picture. In that, you can safely cook this biscuit and in a larger volume.
Let's start making egg white biscuits.
Wipe the bowl and beaters with lemon juice or vinegar.
We put our proteins there with a pinch of salt.
Start beating at low speed, gradually increasing the speed.
As soon as the proteins have increased well in volume and a good foam has appeared, we begin to introduce our powder.
This should be done gradually, adding powder on a spoon, without ceasing to beat. We also add vanilla sugar (vanillin) there. If the powder is lumpy, then it must first be sieved.
The most important thing here is not to over-beat the whites. We do not need hard peaks, as when making meringue. As soon as clear marks from the whisk remain on the surface, stop.
Whipped squirrels should hold their shape, but still not have a sharp beak, that is, if you scoop up some of the squirrels with a whisk and lift it up, then the squirrels will sink to the side. If you beat the squirrels to elastic peaks, then the biscuit will turn out to be hard, like rubber.
While the whites are whipping, we need to sift the flour.
We introduce our sifted flour into whipped proteins, and gently mix it with a silicone spatula with movements from the bottom up.
This must be done confidently, and as quickly as possible, so that our proteins do not settle and retain all their airiness.
We pour our dough into a mold. We do not lubricate the form with anything! This is important, the dough must cling to the sides, otherwise it will not rise. I used a split ring for baking, with a diameter of just over 18 cm. I simply wrapped the bottom with foil. It is better to knock the mold on the table a couple of times so that excess air comes out and there are no large bubbles left in the dough.
We put the biscuit to bake in a preheated oven at 180º for 30-35 minutes.
Do not open the oven for the first 20 minutes! Starting from the 25th minute, we check with a skewer, as soon as it comes out dry, we take it out. The finished biscuit should be springy. Attention, during baking, the biscuit will first rise, and then settle to the level at which it was originally. So don't be scared!
Now the most important thing is to properly cool it. To do this, put 2-3 glasses, or jars, on the table. And on top of them we turn over our form. In this way, our biscuit should completely cool down.
When cooled, it will settle a little and move away from the walls of the mold. You just have to walk a little with a knife around the edges and release it. Since I have a ring, there are no problems with pulling out the biscuit, if the oven is in a one-piece form, then tap the mold on the table a couple of times, the biscuit should come out of the mold itself. This biscuit can be used immediately in the preparation of desserts, it does not need to be wrapped in a film and put in the refrigerator for ripening.
Just look at the structure of the biscuit on proteins. Very porous inside, with a thin crust on the outside (about a mm), it looks like white sliced bread. I did not notice the egg smell, which made me very happy. The height turned out to be about 4 cm, which was just the ideal for me for 2 cake layers.
Yes, this biscuit is a little whimsical. And it is not suitable for everyday cooking until I cheat on my beloved.
But, it certainly has its advantages. He's incredibly soft! If you saturate it with syrup (or better, with my favorite saturating - 3 milk), make a fruit layer and pour whipped cream on top, then something completely unrealistic will turn out. I would even advise you to go that route. You can make portioned desserts with such a biscuit - trifles. Or simply serve in the form, soaked in syrup, topped with berry sauce (preferably raspberry or something with sourness) and garnished with whipped cream. The only thing I want to add. The biscuit itself is sweet, so adjust the amount of sugar in the cream.
I got this angelic biscuit in the cake, this is how it looked there.
Still, it’s not for nothing that this biscuit is called the food of angels. I'm sure you'll definitely like it.
This is a great option for utilizing leftover proteins! If you also have questions about where to put the squirrels, then this recipe is perfect!
Enjoy your meal.
Angel Biscuit, also known as Angel Food, is very popular in America. This pastry is prepared on whipped proteins (without the use of yolks at all), due to which it turns out to be snow-white in the context. The classic addition is lemon cream, although often the protein biscuit is baked in the form of a cake and, when served, is simply supplemented with whipped cream or berry jam.
The presented recipe will turn out to be very useful if, after preparing the custard on the yolks, or, for example, the sauce for the unused proteins, they will have to be attached somewhere profitable (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angelic biscuit is no more difficult than usual, it turns out very soft, tender and tasty.
Ingredients: 
For test:
- whites of 7 eggs;
- salt - a pinch;
- flour - 70 g;
- baking powder dough - 1 teaspoon without a slide;
- sugar - 140 g;
- vanilla sugar - 10 g;
- lemon zest - 1 tbsp. a spoon.
For impregnation:
- water - 30 ml;
- sugar - 1 teaspoon.
For cream:
- lemon juice - 90 ml;
- butter - 150 g;
- eggs - 3 pcs.;
- lemon zest - 1 tbsp. a spoon;
- sugar - 150 g.
Angel biscuit recipe with photo step by step
- Place the whites separated from the yolks in a clean and dry large bowl. For the recipe, it is not at all necessary to use the freshest proteins, on the contrary, it is better to use “aged”, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.
- Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
- Continuing to work with the mixer and gradually increasing the pace of revolutions, pour a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
- Remove the zest from the lemon by rubbing on a fine grater (remove only a thin yellow layer, without affecting the bitter white part). Add to proteins.
- Sift flour with baking powder, add to the protein mass in 3-4 calls. Each time, gently and carefully knead from the bottom up. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
- When all the flour is mixed in, put the protein dough into a dry form (we do not grease the walls with anything, we lay the bottom with parchment), level the surface. Be sure to use a small container with a diameter of about 20 cm. It is not recommended to bake an angel biscuit in a large form, since in this case its center may sink under its own weight. If there is no container of a suitable size, you can take a cake mold with a ledge in the middle, then you can cook a biscuit in a larger volume.
- We put the form in the oven preheated to 180 degrees for 35-40 minutes. As in the manufacture of a standard biscuit, we try not to open the oven once again. So that the biscuit does not settle, we immediately turn the form with the finished baking and put it on a wire rack or two bowls. We leave to cool.
Lemon cream for angel biscuit recipe
- In a heavy bottomed saucepan, combine lemon juice, zest, sugar and eggs.
- We put on low heat and, with constant stirring, bring to a boil and lightly thicken. Remove from the heat and let the lemon curd cool completely.
- Beat soft butter until fluffy. Continuing to work with a mixer, gradually introduce the cooled curd.
- Beat until the components are combined into a single oil cream.
- We return to the cooled biscuit. We pass with a knife along the sides of the form and extract the pastries, cut into two cakes. We dissolve the sugar in hot water, cool and lightly pour over the crumb (an angel biscuit does not require a lot of impregnation).
- Apply a layer of citrus cream on the bottom cake.
- After watering with impregnation, lay out the second cake. We coat the top and sides of the product with the remnants of the cream.
- We can arrange dessert upon request. Almond petals, blueberries go well with lemon cream, but you can choose other additives or leave the product without additives.
- We keep our mini-cake for 3-4 hours in the refrigerator, and then we begin to try.
Angel sponge cake with lemon cream is ready! Happy tea!
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