The combination of meringue with nuts and condensed butter cream guarantees an amazing taste and gives a lot of pleasure. When making a cake, you can use any nuts, but it tastes best with walnuts.

Ingredients for meringue:

4 egg whites
200 g sugar
half a teaspoon of lemon juice or citric acid
150 grams of peanuts
a pinch of salt

For cream:

200 g butter
1 can of boiled condensed milk

To decorate the cake:

100 g walnuts
150 grams of peanuts

Preparation:

1. Add salt to the whites and beat the mixture with a blender for 2 minutes at maximum speed. Continue whisking, gradually adding lemon juice and one tablespoon of sugar at a time.

2. Add 150 grams of peanuts pre-fried in a dry frying pan to the meringue and mix gently.

3. Line a baking sheet with parchment paper and use an 18cm split ring to draw 3 circles on the paper.

4. Place meringue circles no more than 1 centimeter high. Place the baking sheet with meringue in an oven preheated to 100 degrees for 1 hour.

5. To prepare the cream, beat the butter at room temperature. Add condensed milk and continue whisking. Place the resulting cream in the refrigerator for 30 minutes.

6. Remove the cakes from the parchment and cool to room temperature.

7. Lightly grease the cake plate with cream so that the first layer does not move around the plate. Place the cakes on a plate one at a time, brushing them with cream.

8. Sprinkle the top and sides of the cake with peanuts and garnish with whole walnut pieces.

9. Place the cake in the refrigerator for 3 hours so that it is slightly soaked in cream.

Bon appetit!

Meringue with nuts and chocolate is a dessert called "kiss" in French. Due to the small number of ingredients, it may seem that it is easy and simple to prepare. But this is a rather capricious delicacy that not everyone gets. To succeed the first time, you should know some cooking tricks.

Meringue is a protein cake that is crispy on the outside and soft on the inside. You can make many other confectionery products based on it. To create the perfect meringues, it is important to learn how to make the right protein dough.

Cooking methods

The main trick is in beating egg whites. The dough should turn out airy, light and at the same time plastic and elastic. Proper baking is also important. There are three main methods for making meringue: Italian, French and Swiss.

Perhaps the French method can be considered the easiest. It consists of beating egg whites with the gradual addition of powdered sugar. According to old cooking advice, you should add a pinch of salt to the egg whites to help them whip better. But if you have a mixer, this is not necessary.

The Italian method is a little more complicated in process. Instead of powdered sugar, sugar syrup is added in a thin stream. The difficulty is that you cannot stop the beating process. This dough turns out a little choux.

The Swiss have the most complicated preparation. It occurs in a water bath, due to which the dough significantly increases in volume. Using this method, there is no doubt that the dessert will be successful, since with the help of steam, protein and sugar are bonded at the molecular level.

Sochivo with rice

Subtleties and secrets

The kitchen utensils used must be completely free of grease, otherwise the quality of the protein dough may suffer and the cakes will not hold their shape. To get rid of fat, you need to thoroughly wash the dishes and pour boiling water with lemon juice over them. In addition, all accessories must be completely dry. Some people don’t even recommend baking meringues in wet weather.

When eggs are stored for more than a week, the white in them becomes drier and due to this it whips much easier. It is best to use protein at room temperature; it produces a more stable air mass. The most important rule is make sure not to get a drop of yolk in.

To prevent sugar that has not completely dissolved from creaking on your teeth, you should use powdered sugar. Small particles beat much better and the dough comes out light and airy. Powder should be added gradually and at regular intervals. You need the same amount of sugar as protein. Once separated from the yolks, you can weigh or measure them and add the same amount of powdered sugar.

Beat them first at low speed until foam and bubbles form. After this, you can increase the power to maximum. The whites are whipped to sharp peaks. The dough mass should stretch behind the whisk and not fall off.

Meringues are not baked, but dried. This is a long process that takes place over 1-2 hours at low temperature. Usually the oven is heated to 80-110 degrees. The meringues should not be taken out while they are baking. You can take them out only after they have cooled completely. If these rules are neglected, there is a risk that the meringues will fall off and lose their shape.

The meringue is baked on a baking sheet lined with baking paper. Ready-made cakes should not be stored in the refrigerator, otherwise there is a chance that they will become damp.

Simple and intricate recipes

A fluffy meringue cake can be a regular dessert or serve as the basis for something more sophisticated. If you don’t complicate the recipe, this delicacy will not be too high in calories. But you can use your imagination and experiment.

Recipe for bird's milk soufflé with ice cream

Basic method

This is the simplest recipe, based on which you can then make different variations by adding other ingredients. You will need very few products:

3 squirrels;
powdered sugar (the same amount as whites);
a pinch of citric acid (optional);
almond;
bitter chocolate.

First, beat the egg whites at low speed for about 2 minutes. After bubbles appear, increase the power. While beating, gradually add sugar. To make the meringues snow-white, you can add citric acid. The dough is considered ready when the resulting mass does not spread, but retains its shape.

Next, using a tablespoon or a special pastry envelope, spread the finished mass in small pieces onto a baking sheet covered with parchment. The oven must be preheated to 110 degrees. Let the meringue bake for 1-1.5 hours. When they have cooled completely, they can be removed. It is very important to take your time so that the cake comes out beautifully shaped and not a flat cake.

We make glaze from dark chocolate. To do this, simply melt the slices over the fire with the addition of butter. Add chopped almonds there. Pour the resulting mixture over the completely cooled meringues.

Steaming

This method is a little more complicated, but the meringue is more likely to turn out without flaws. The list of necessary products is also minimal:

2 squirrels;
powdered sugar (approximately 110 grams);
almonds (about 40 grams);
vanillin;
chocolate chips.

From the dishes you will need a bowl of hot water, on which you need to place a container for whipping. We must make sure that it does not touch the water. Heating should come only from steam. Place the egg whites in the top bowl and beat them. Once they begin to thicken, you can add powdered sugar and vanillin. Beat for about 10 minutes. The protein mixture should become dense and slightly glossy.

American pancakes

Pour chopped almonds into the resulting protein mass. Then mix gently. Line a baking tray with baking paper and press the dough into any shape onto it. Here you can dream up a little and create something unique and unusual. Bake the meringue in an oven preheated to 100 degrees Celsius for about an hour.

Sprinkle dark chocolate chips over the cooled meringues. And dessert is ready to serve.

Using Sugar Syrup

The combination of burnt caramel, nuts and chocolate is especially tasty. This recipe is a little more complicated than others, but very unusual and original. You will need:

water - 25 ml;
brown sugar - 100 grams + 80 grams;
2 squirrels + 1 protein;
powdered sugar - 100 grams;
hazelnut flour - 100 grams.

First you need to combine 100 grams of sugar and 25 ml of water in a small ladle. Then put it on the stove and cook until the sugar begins to caramelize. You should get a viscous brown syrup.

– a favorite and light dessert of many people. It consists of well-beaten and oven-baked egg whites. Today we will share with you recipes for making airy meringue with nuts.

Meringue with walnuts

Ingredients:

egg whites – 8 pcs.;
powdered sugar – 150 g;
sugar – 200 g;
ground walnuts – 150 g;
syrup – 200 g;
starch – 30 g;
butter.

Preparation

So, separate the whites from the yolks and beat the first into a tight, dense foam, gradually adding sugar. Mix the starch separately with powdered sugar, sift through a strainer and carefully add everything into the protein mass. Then place the meringue on a baking sheet lined with parchment paper, and sprinkle chopped walnuts on top. Bake in the oven at 100 degrees for 45 minutes. Pour the finished meringue cakes with nuts with your favorite syrup and serve the delicacy for tea.

Meringue with nuts

Ingredients:

walnuts – 1 tbsp.;
granulated sugar - 1 tbsp.;
chicken egg – 3 pcs.

Preparation

So, take a clean and dry bowl, separate the egg whites into it and beat with a mixer at minimum speed. Then gradually add sugar, and gradually increase the speed of the mixer, bringing it to maximum. As a result, you should get an airy, smooth white mass. Carefully remove the whisks and add chopped walnuts to the whipped whites. Gently mix the mixture with a spoon and place the protein dough on a baking sheet covered with parchment and coated with butter. Light the oven and dry the meringue at 100 degrees for about an hour. After this, reduce the temperature to 50 degrees and dry the bezes for about another 1 hour, until ready.

Cake with meringue and nuts

Ingredients:

For the cakes:

peanuts – 140 g;
egg whites – 5 pcs.;
sugar – 250 g.

For cream:

egg yolks – 2 pcs.;
milk – 200 ml;
flour – 20 g;
sugar – 20 g;
vanillin – 1 sachet.

Preparation

To prepare the cake, you first need to prepare it in advance. It is better to make them in the evening so that they dry thoroughly overnight. So, carefully separate the whites from the yolks and cool the first ones in the refrigerator. Then beat them with a mixer until strong peaks form and gradually begin to add granulated sugar, continuing to beat until a shiny thick mass is obtained. All this will take approximately 7-10 minutes.

We cover a large baking sheet with baking paper and, using a plate, draw 3 circles on the paper with a diameter of approximately 15-17 centimeters, depending on the size of your baking sheet. Chop the walnuts into large pieces with a knife and lightly fry them in a dry frying pan over low heat, making sure they do not burn. Now take a few spoons of the whipped protein mass and place it on the prepared parchment sheet, distributing it between the drawn circles. We will need them later to decorate the cake as crumbs. Add the cooled, dried nuts to the rest of the mixture and mix gently.

Distribute the finished protein mass evenly on the drawn circles and smooth the surface with a spoon. We put the baking sheet in the oven and dry our cakes for 3 hours at a temperature of 90 degrees. After this, turn off the oven, open the door slightly and leave the meringue to cool overnight.

In the morning we move on to preparing the cream for the cake. To do this, thoroughly grind the egg yolk with powdered sugar, add flour and mix everything until smooth. Pour milk into a bowl, add sugar and vanillin, put on fire and bring to a boil. Pour some of the hot milk into the yolk mixture and mix thoroughly.

Then combine the thickened mass with the remaining milk and, stirring quickly, cook the cream until thick. Then remove the dishes from the heat, cover with cling film and cool completely. Place the shortcakes on a flat dish, coat them generously with cream, decorate with crumbs and put the finished cake in the refrigerator for several hours.

Meringue with walnuts

Compound:

8 egg whites;
200 grams of sugar;
150 grams of powdered sugar;
200 grams of syrup;
150 grams of chopped walnuts;
30 grams of starch;
butter.

Cooking method:

First of all, you need to separate the yolks from the whites. After this, adding sugar little by little, beat the whites. Separately mix the starch with powdered sugar, pass through a sieve, and slowly add to the protein-sugar mixture. Line a baking tray with baking paper, then pour our meringue “dough” onto it and sprinkle with ground walnuts. Bake the cake in an oven preheated to 100 degrees for 45 minutes. When our meringue with nuts is ready, you can pour syrup on top of it to taste and serve with tea.

Simple recipe for meringue with nuts

Compound:

1 tbsp. ground walnuts;
3 chicken eggs;
1 tbsp. Sahara.

Cooking method:

So, to prepare meringue with nuts at home, we need to separate the whites from the yolks, take a dry, clean container, and beat the whites with sugar in it using a low mixer speed. In this case, it is important to add sugar gradually and increase the whipping speed smoothly. As a result of this process, a weightless white smooth mass should form. Then add chopped walnuts to it. Gently mix the whipped protein mass with a spoon or spatula, and carefully pour it onto a baking sheet, on which we have previously placed parchment greased with butter. Preheat the oven to 100 degrees and bake for 50-60 minutes. Then we lower the temperature (50 degrees) and cook the cakes until ready.

Nut-chocolate meringue

Compound:

150 grams of sugar;
4 egg whites;
100 grams of hazelnuts;
1 tsp milk;
140 grams of dark chocolate (100 g for dough, 40 g for decoration).

Preparation:

First, you need to chop the chocolate and nuts. If you took a bar of chocolate, you can grate it. Let's start beating the whites. This must be done until a light egg foam forms. While beating the whites, slowly add sugar in portions, without stopping the process until the latter is completely dissolved. The mixture is ideally dense and holds its shape perfectly. Next, add hazelnuts to it and mix everything together. We do not recommend adding nuts while beating the mixture as it may not rise properly. It is better to carefully mix the ingredients for our nut meringue with a spatula or spoon. Next, add chocolate to the mixture, and again mix everything carefully with a spatula.
Take a pastry bag (if you don’t have one, you can use a regular bag) and fill it with a mixture of protein and sugar. Then we cut off the tip and squeeze it into small identical circles onto the parchment.
Preheat the oven to 90 degrees and bake our pies for 1.5 hours. After this time, open the oven a little and let the bezes cool.
The next step in the chocolate and nut meringue recipe is to prepare the filling or cream. To do this, melt 40 g of chocolate in a water bath, adding 1 tsp. milk and gradually stir until smooth.
Then we arrange the meringues in pairs, grease one with chocolate, and place the second on top. Thus, we get mini cakes. Instead of chocolate, you can also use cream, jam or boiled condensed milk.

Homemade meringue cake with nuts

Compound:

For the test:

140 grams of peanuts;
5 egg whites;
250 grams of sugar.

For cream:

2 egg yolks;
20 grams of flour;
200 ml milk;
20 grams of sugar;
1 pack of vanilla.

Cooking method:

To make a cake, you first need to prepare the cake layers. Alternatively, you can bake them the night before so they can dry overnight. So, let's prepare the dough. To do this, separate the yolks from the whites and put the latter to cool in the refrigerator. Then we begin to beat them with a mixer until a homogeneous dense white mass is formed, carefully introducing granulated sugar in portions until it is completely dissolved. This may take about 7-10 minutes, depending on the power of the mixer.

Place parchment paper on a large baking sheet and draw 3 circles on it, each about 15-17 cm in diameter, if the size of the baking sheet allows. You can use a regular plate to draw circles. Grind the walnuts (not to dust) and fry a little in a frying pan without oil over low heat. It is important to ensure that they do not burn. Next, take a couple of spoons of the protein mixture and, distributing it among the drawn circles, place it on baking paper. We will need this later to decorate the cake, like a crumb. Add the roasted nuts, which have already cooled down, to the remaining mixture and mix carefully.

Distribute the resulting protein-nut mixture evenly over the drawn cake layers, leveling the surface with a spoon. Place the baking sheet in an oven preheated to 90 degrees and bake for 3 hours. When the baking time is up, turn off the oven, open the door a little and leave the meringue to cool overnight.

In the morning we start making the cream for our cake. To prepare it, you will need to thoroughly grind the yolk with powdered sugar. Then add flour and mix everything until a homogeneous consistency is formed. Pour the milk into a convenient container (a bowl, for example), add sugar, vanillin, place on the stove over medium heat and bring to a boil. Pour some of this mixture into the mixture of yolk and sugar and mix thoroughly.

Then we combine the mass, which has already thickened, with the remaining milk and, stirring as quickly as possible, cook the cream until it thickens. Next, you will need to remove it from the stove, cover with cling film and cool. We place our cakes on a flat dish, generously grease them with cream, sprinkle with crumbs, and put the resulting cake to steep for several hours in the refrigerator.

Meringue recipe with nuts and dried fruits

Compound:

2 egg whites;
30 grams of any favorite dried fruits (dates, raisins, dried apricots);
30-40 grams of any nuts (peanuts, hazelnuts, walnuts);
150 grams of sugar;
Citric acid on the tip of a knife.

Cooking method:

Using this recipe for meringues with nuts and dried fruits, you will get about twenty meringues.

So, for cooking, take two chilled egg whites, and in a deep dry bowl we begin to beat them until a thick foam forms. Then we gradually begin to introduce sugar, while continuing to beat the whites. We recommend adding sugar a couple of teaspoons at a time until the required amount is complete. As soon as you start beating the whites, add citric acid at the tip of a knife.

Wash dried fruits well and chop finely. Add dried fruits and nuts to the protein air mass. To prevent the whites from losing their shape, mix gently. We made the base for our meringue. Pour it into a pastry bag or syringe, and squeeze the dough onto a baking sheet lined with parchment paper. The parchment doesn’t need to be greased; the meringue sticks well to the paper even without butter.

Even before baking, decorate the cakes with walnuts.

Now we place the baking sheet with future nut meringues in an oven preheated to 120 degrees for about an hour.

When our dessert is ready, it should be removed from the oven and left to cool. This will give them the opportunity to stand well behind the parchment.

Bon appetit!

Meringue recipe with nuts and chocolate

Compound:

1 egg white;
100 grams of sugar;
a pinch of salt;
50 grams of chocolate;
50 grams of walnuts.

Cooking method:

Walnuts must be chopped into pieces of different sizes, most importantly not into powder, then fry them for 5 minutes in a dry frying pan, stirring constantly. Pour the cold egg white into a dry container and begin to beat it at high speed with the mixer. Add a pinch of salt. As soon as stable peaks begin to appear on the whites, we begin to add sugar in portions, without stopping beating. Next, add another part of the walnuts and chocolate broken into pieces to this mass, mix everything with a spoon. Using a spoon or a special pastry bag, place small round cookies on a baking sheet. Preheat the oven to 250 degrees and place the meringue in it. Bake no more or less than one minute. Then the oven should be turned off, but not opened. The meringue should be allowed to cool properly. Serve the finished nut meringue with chocolate for tea.

Coffee meringue recipe with nuts

Compound:

whites of two eggs;
50 grams of water;
125 grams of granulated sugar;
1 handful of roasted almonds;
1 handful of roasted hazelnuts;
1 tsp natural black coffee.

Cooking method:

The recipe for meringue with nuts is very simple, does not take much time and effort, but can give a lot of pleasure from tea drinking!

An airy veil of delicate taste, incredible freshness and pleasant unobtrusive sweetness of whipped egg whites - all this is about meringue. The dessert, consisting of sugar and egg whites, has been known to chefs for many centuries. If you know the correct technology and the correct proportions of ingredients, then even a novice housewife can prepare it in her own kitchen. We bring to your attention a recipe for meringue with nuts, which, like many other dishes, has its own culinary secrets and features.

A little history

If you translate the name of the dessert from French, it means “kiss.” Like many other dishes originating from France, meringues have a romantic explanation. This delicate dessert goes by different names in cookbooks: “meringues of love”, “French kiss”, “French meringue”, “headwind”. There are several legends that tell about the origin of meringue. The most common story is that a pastry chef from a small town in Switzerland, Meiringen, first whipped egg whites with sugar. Since then, the melt-in-your-mouth delicacy has been called meringue.

Despite the speed and ease of preparation, this dish was only a decoration for the royal table. But thanks to the availability of ingredients, the recipe for meringue with nuts gradually migrated from the kitchens of noble people to ordinary restaurants and cafeterias. Now it is a ubiquitous dessert that is widespread throughout the world.

"Royal" cake

Soviet-era culinary experts considered it their own invention. Our grandmothers and mothers learned much later that the recipe for king cake with meringue and nuts was invented by a Serbian pastry chef. The cooking process was so simple, fast and understandable even for novice cooks that the recipe flew around the globe in a few years. Of course, each country has its own version of making a king cake. Today we have chosen the simplest one, proven by many generations.

Products for crusts

The list of required ingredients is small. You must prepare:

Two yolks.
190 g butter.
140 g granulated sugar.
A quarter teaspoon of soda.
280 g flour.
A tablespoon of vinegar.

Products for meringues

The list here is very short, it includes only 2 ingredients:

Two squirrels.
170 g sugar.

In addition, for preparation you will need a large glass of chopped walnuts, half a can of condensed milk and half a stick of butter (for cream). As decoration, you can use whole nuts, grated chocolate or butter cookies. The good thing about the meringue recipe with nuts is that you can always experiment. Sugar and proteins cannot be replaced with anything. If you don’t have walnuts on hand, you can always replace them with almonds or peanuts.

Preparing the cakes

In a small bowl, grind the sugar and yolks with a spoon. Melt the butter and add it there. “Quench” the soda with vinegar and add it to the butter, sugar and egg yolks. Mix everything thoroughly until the sugar is completely dissolved. Gradually add flour. The result should be an elastic dough. We send him to rest in a cool place.

Making meringue

Consider a recipe for meringue with nuts. A photo demonstrating the process of spreading the cakes is presented above. Meringue is made exclusively from strong foam. Therefore, you should not be lazy. Thoroughly beat the whites with sugar until fluffy peaks appear. Only a well-whipped mass will produce delicious meringues. According to the recipe, there should be 4 cake layers, so it is also recommended to divide the protein mass into 4 parts.

How do you know if meringue is cooked well? First, the dough should give characteristic “peaks” when lifted on a spoon. Secondly, it will be very cool and strong in appearance.

While the protein dough is resting, we make the cake layers that are needed for the meringue recipe with walnuts. Roll them out quite thin. Place on a baking sheet prepared in advance (it is better to cover it with special baking paper or foil). Now sprinkle the top of the cake with a couple of tablespoons of chopped nuts. The next stage is the protein dough. Spread one fourth of the meringue onto the crust. Distribute it evenly. Place in the oven for ten minutes. The temperature, as they say, is standard (180 degrees). We do the same with the remaining three shortcakes.

After all the baking procedures have been completed, we assemble the cake. Place the cakes on top of each other. The meringue recipe with nuts allows you to experiment with decoration. For decoration you can use nuts, grated chocolate, fruits and so on.

Cake with nuts, meringue and chocolate

Another popular option for preparing dessert. This recipe for meringue with nuts will not use flour, that is, there is no need to bake any dough layers. We will use only the most delicate meringue, delicious nuts and delicious chocolate.

Ingredients

The list of necessary products in this case is as follows:

210 grams of butter.
180 grams of sugar.
180 ml milk.
35 ml rum.
80 grams of powdered sugar.
90 grams of dark chocolate.
4 eggs.
60 grams of chopped nuts (walnuts or any other).
2 ml lemon juice.

How to cook

We continue to study the recipe for meringue cake with nuts. Photos of the preparation stages are presented below. Break the eggs into a separate container, separating the yolks from the whites, which should be cooled so that they beat better. Add a little lemon juice to them. We begin the beating process, gradually introducing granulated sugar into the mass. The ideal meringue dough is a smooth, uniform, snow-white and strong mass that does not drip from a knife or spoon.

Add chopped walnuts or any other nuts that you have on hand to the resulting dough. Place paper or foil on a baking sheet. Using a spoon or pastry bag, spread the meringue over the surface. If you are planning just small desserts, then it is better to use a pastry syringe. If you are mastering a recipe for meringue with nuts at home, which involves making pancakes from protein dough, then it is better to take a spoon. Gently spread the dough over the surface, forming small pancakes.

Place the pan in the oven for two hours. The temperature should be maintained no higher or lower than one hundred degrees.

Grind the remaining yolks with powdered sugar for cream. You should also add chopped chocolate or melted chocolate in a water bath. Mix the mixture thoroughly and add milk. Beat again. Heat in a water bath, add butter to make the cream shiny and plastic. At the last stage of cooking, add rum. Place the cream in the refrigerator for twenty minutes.

A cake is made from baked cake layers. Each layer is coated with cream. The dessert is decorated with grated chocolate and nuts. You can leave a little protein cream and bake decorations of various shapes from it (small balls, cones, flowers, leaves, hearts, etc.).

On a note

Having a proven meringue recipe on hand, any housewife can prepare a delicious cake. Additional ingredients may vary. We just have to add a few useful tips that may be necessary when preparing protein dough:

First of all, don't be lazy about whipping the meringue. Sometimes housewives make mistakes on the ingredients or recipe, but in fact they simply do not bring the dough to the desired consistency. Remember about high and strong peaks, which must remain on the whisk after the completion of mixing the ingredients.
Secondly, never store the finished meringue cake in the refrigerator. The meringue will simply lose its taste and crunchiness. To keep the dessert soft and crispy for a long time, place it in a paper bag. If you don't have one on hand, you can use regular baking paper.
Thirdly, you can decorate meringues with chocolate not only by pouring it on top, but also by dipping pieces of meringue into the melted chocolate mass. It is not only very tasty, but also beautiful.
Fourth, don't be afraid to experiment with decorations for protein cakes. It can be not only nuts or melted chocolate, but also fruits, coconut flakes, jelly, buttercream, marmalade, whipped cottage cheese, muesli and many other delicious ingredients.

By the way, a colored cake with meringues and nuts looks very original and interesting. The recipe is very simple. It's easy to make meringues in different shades. To do this, you need to take special confectionery dyes that are safe and can be eaten. You can also use natural paint. For example, beet juice will give a rich purple-pink hue, while carrots will help tint the dessert orange. If you want to make a beige shade, you can use regular cocoa.