Meringue is considered the favorite dessert of many adults and children; it is quite easy to cook a classic recipe in the oven at home. All you need is sugar and egg white! The classic version of the delicacy is prepared without additives. If desired, the recipe can always be enriched with grated chocolate, nuts, candied fruits, fresh berries and even fruit syrup. It all depends on the creative imagination.
Fluffy, crispy and light should be properly cooked meringue, the classic recipe requires a certain skill and knowledge of the key points. Knowing the secrets, it will be possible to prepare a beautiful, lush and incredibly sweet delicacy with a subtle touch of sweetness. The dessert is good both on its own and can be used to prepare other sweet dishes, for example, the world-famous Pavlova cake.
Meringue: a classic cooking recipe with a photo
How to Make Meringue: Tricks for Beginners
Firstly, the meringue should be airy and at the same time dense, keep its shape well. Therefore, the dough becomes plastic. Secondly, there are different ways to prepare dessert. Each has its own characteristics. It is better to try to cook a treat using different options. So you can choose the method that is most suitable for you!
Tricks you need to know when preparing a meringue recipe at home:
1. It is better to use dishes whose surface does not absorb fat. Suitable bowls made of glass and metal. Famous chefs recommend degreasing egg white bowls. In this case, it will be possible to quickly achieve the desired volume. Boiling water with a few drops of lemon juice is perfect for degreasing dishes;
2. Dishes must be clean and dry! The presence of moisture will not give the desired volume;
3. It is better to grind sugar into powder, which dissolves faster and helps to prepare plastic dough for cakes with minimal time;
4. Experienced chefs recommend that you beat the whites first, and only then add powdered sugar;
5. Eggs must be used fresh. After all, they beat better, forming a thick and stable foam;
6. Meringues are best prepared from warm proteins. They, of course, whip a little worse than chilled proteins. But on the other hand, the foam turns out to be more magnificent and stable;
7. Start whipping the protein mass at low speed. This will allow oxygen bubbles to be evenly distributed throughout the volume. Then you can move on to a higher whipping speed;
8. Sugar is introduced into the mass gradually. This is necessary so that the delicacy does not decrease in volume after baking. Don't rush! The ideal result requires patience and endurance!
9. Beat the protein mass until sharp peaks form. It's easy to identify them. You need to pull the whisk with the protein mass. If the mixture does not settle and forms sharp corners at the tip of the whisk, then you will achieve an excellent result! 10. Do not open the oven while cakes are baking. Otherwise, the mass will fall. The readiness of the dish is best determined visually.
Surprisingly, a dessert of just two components looks like a real culinary delight. Knowing the secrets prescribed above, it will be possible to easily prepare a tasty and crunchy treat. There is an opinion that meringues and meringues are different types of products. More precisely, meringue is a cake of a certain shape, and meringue is a type of delicacy based on protein mass.
The classic recipe below can be modified to your liking. Cakes are creamy. Natural dyes can be introduced into the recipe, which will give the dessert original delicate shades. Meringues are suitable as a dessert for any life occasion. They look spectacular on dessert plates and are suitable for a sweet snack.
Ingredients:
Egg whites - 6 pieces. The temperature of the protein mass should be 22-25 degrees;
Sugar - 375 grams.
Cooking method:
1. Gently beat the egg whites at low speed with a mixer;
2. Grind sugar into powdered sugar using a coffee grinder. You can immediately buy powdered sugar!
3. As soon as the protein mass becomes fluffy and the whole is filled with small oxygen bubbles, we begin to introduce a small amount of powdered sugar. We do not stop whipping;
4. We introduce sugar gradually. Each portion of powder should be beaten well;
5. As soon as sharp peaks begin to form on the whisk, we stop the whipping process;
6. We collect the mass in a culinary bag and begin to squeeze the cakes onto a baking sheet lined with parchment paper. You can simply use a dessert spoon to shape the dessert;
7. Bake a treat at a temperature of 110 degrees for 1 hour. If you want to reduce the baking time, then the dessert is baked for 5 minutes at 200 degrees, and then another 30 minutes at 110 degrees;
8. Delicacy can be served at the table!
How to cook meringues: a classic recipe for different countries
France is considered the birthplace of meringue cream. But meringue cakes appeared in Switzerland. Curious Italians also could not resist preparing this most delicate dessert, but they interpreted it in their own way. Therefore, there are 3 versions of the delicacy: French, Italian and Swiss.
The French way of cooking is as follows:
Egg whites are beaten with a pinch of salt;
After that, powdered sugar is gradually introduced into the resulting mass;
The French like to add some instant coffee to their dessert. Approximately 1/3 teaspoon is taken. Coffee will give the delicacy a pleasant aroma and a delicate caramel shade;
The dessert is baked for about 2 hours with the oven door open. That is why the delicacy is often called "forgotten".
With the French method, cakes of simple shapes are obtained. Ornate desserts will lose their shape and blur.
French meringues: cooking features Features of the Italian way of making meringue:
In addition to the protein mass and sugar, water is introduced into the recipe. To be more precise, sugar is mixed with water and brought to a boil on the stove;
The sugar mass is boiled a little until a thick syrup is formed, which is carefully poured into the whipped protein mass;
The whipping process does not stop;
The mixture can be baked or used to layer cakes and pastries. It all depends on the imagination of the chef!
Classic Italian meringue: recipe features Differences of the Swiss way of making meringue:
The bowl for whipping the protein mass is installed in hot water, that is, the effect of a water bath is created;
Sugar is immediately added to proteins;
The mass is very dense and perfectly retains its shape.
Using the Swiss method, it will be possible to prepare cakes of ornate shapes. The dessert is dry on the outside and soft on the inside. It bakes for about 30 minutes.
Swedish meringues: recipe features How professionals prepare meringues: a classic recipe from top chefs
Cooks around the world prefer to beat the protein mass with an ordinary whisk. They do not use automatic mixers to control the state of the foam. The mass is obtained as airy as possible if you make exciting movements with a whisk. It is important to capture as much air as possible. The foam is filled with the smallest bubbles and becomes incredibly light, while keeping its shape perfectly. The whisk is used in a spiral shape, since it is such a kitchen utensil that allows you to capture the maximum amount of air.
Many top chefs resort to the trick of first whipping the egg whites with a pinch of salt and then adding a few drops of lemon juice. Additional components are necessary for the formation of a lush and bulky mass.
Unusual meringue-based desserts
It is enough just to cook meringue, the recipe in the oven provides for baking cakes for 1 hour. The resulting delicacy can be used to make delicious and unusual desserts. It is enough to lay out the meringues with fresh berries and add a little ice cream and an incredibly tasty and simple dessert is ready!
Original desserts with meringue and berries The famous lemon pie is also made with meringue. The dessert is very tasty, fragrant, and also looks original. With it, you will be able to surprise your guests.
Ingredients:
Wheat flour - 1 cup;
Chicken egg - 4 pieces;
Sugar - 500 grams;
Butter - 1 pack;
Salt - a pinch;
Egg yolks - 2 pieces;
Egg whites - 3 pieces;
Salt - a pinch;
Water - 1 tablespoon;
Lemons - 3 pieces;
Corn starch - 1 tablespoon.
Lemon Pie: A Classic Meringue Recipe Cooking method:
1. First you need to prepare shortbread dough. To do this, sift the flour into a bowl, rub the butter on a coarse grater and mix the ingredients into crumbs;
2. Add 1 egg, 2 tablespoons of sugar and a pinch of salt;
3. Quickly knead the dough, roll it into a ball, wrap it with cling film and send it to the refrigerator for 1 hour;
4. Roll out the dough between two parts of cling film or parchment paper;
5. We make the basis for the pie, which must be pierced with a fork;
6. Bake the base in the oven at a temperature of 180 degrees for 20-25 minutes;
7. We take out the base and cool at room temperature;
8. While the bottom of the future pie is cooling, prepare the lemon filling;
9. From lemons we survive the juice and rub the zest;
10. Melt half a pack of butter, add 1 cup of sugar to it, stir until the sugar is completely dissolved;
11. Carefully pour in the lemon juice;
12. Beat 3 eggs, 2 yolks with a spoonful of cornstarch;
13. We introduce the egg mass into the lemon base, add the lemon zest and cook until thick;
14. We coat the sand cake with lemon filling;
15. Cooking meringue according to the recipe above;
16. Using a pastry bag, spread the mass on the lemon filling;
17. The pie is baked in the oven for 3-5 minutes at a temperature of 200 degrees.
Based on meringue, delicious cakes are also prepared. It is enough just to prepare a thick cream, with which 2 parts of the meringue are glued together. Dessert is ready! Cream can be absolutely anything. It all depends on the imagination of the chef.
Ingredients:
- 4 egg whites;
- 1 - 1.5 cups of powdered sugar (or sugar);
- a pinch of vanillin;
- 1 tsp lemon juice.
How to cook meringue at home
1. The meringue recipe is quite simple and it all depends on how the proteins are whipped. So, separate the proteins from the yolks and pour into a clean and dry bowl for whipping. In order for the proteins to whip well, they must be well chilled. Therefore, I put the already separated proteins in the refrigerator for 10 minutes before whipping, as they say, just in case. But this is not at all necessary. But I still advise you to add lemon juice, it will help us when whipping and give the meringue a pleasant taste. Squeeze into a bowl with proteins about 1 tsp. lemon juice (you can have more, it will not hurt).
2. We begin to beat with a mixer at low speeds. When the proteins turn white and begin to foam, increase the speed.
3. Beat until a strong foam. Well-whipped proteins should hold on to the spoon and not spread.
4. Pour the powdered sugar. For lack of it, you can replace it with sugar, but the most tender meringues, it seems to me, are obtained from powdered sugar. This time I came across powdered sugar of not very good quality and some kind of coarse grinding. Grains are visible in the photo, but it is better not to have them. Stir with a spoon from the bottom up so that the whites absorb the powdered sugar and thicken a little more. Add more powdered sugar if necessary. If the sugar grains do not dissolve well, you can use a mixer and beat a little more at low speeds. Proteins with sugar should keep their shape well and not settle.
Meringue recipe in the oven
This amount of ingredients is enough for exactly 1 whole baking sheet 46x36 cm. Cover the baking sheet with parchment paper or grease with a very thin layer of vegetable oil. We spread the future meringues with a spoon or squeeze out the protein mass with a pastry syringe.
We send it to the oven preheated to 90 degrees for 1 - 1.5 hours. The meringue should dry well and not turn yellow.
These are such cute meringues that are obtained in the oven. They just melt in your mouth!
Meringue recipe in a slow cooker
Since the multicooker bowl is not very wide, we need fewer ingredients:
- 2 proteins;
- 0.5 st. powdered sugar or sugar;
- vanillin on the tip of a knife;
- a few drops of lemon juice.
We prepare the protein mass for the meringue as described above. Lightly grease the bowl of the multicooker with vegetable oil and spread the protein whipped with sugar. We level. The layer should not turn out thick so that it dries well from the inside.
We turn on the “Multi-cook” mode and set the temperature to 100 degrees. Set the timer to start at 1 hour. We cook with the lid open so that condensation does not collect, which prevents the protein from drying out. We check for readiness by piercing the meringue with a toothpick or fork. If you feel that the meringue inside and on top is well baked and does not smear the toothpick, it's time to turn off the slow cooker. You can touch with your finger how soft the meringue is. Otherwise, set for another 30 minutes - 1 hour, it all depends on the thickness of the meringue layer.
The finished meringue is freely shaken out of the bowl onto a plate. Meringue in the slow cooker is ready! Happy tea drinking to all sweet tooth!
Ah, meringue!.. Tender, crispy, crumbly or, conversely, soft, like cotton candy inside and with a crispy ruddy crust on the outside... Mmmm, delight! No wonder the refined French called this delicacy a “kiss” (from French Baiser). In pre-revolutionary Russia, meringue was called the "Spanish wind". It is also called meringues, and it is believed that it is more correct to call this dessert that way, because meringue is a protein cream, and meringues are the same cream, only dried. However, let's leave linguistics aside and try to cook this amazing dessert.
In general, the composition of the meringue is simple, like everything ingenious: proteins and sugar. Sometimes nut flour, starch, but this is not so significant. However, a short list of ingredients does not mean that preparing a fragile dessert is easy and simple. Meringue is a delicate, capricious substance, like a spoiled lady, and can bring many surprises and disappointments to an inexperienced chef. Therefore, before you open the refrigerator and take out a tray with eggs, arm yourself with theoretical knowledge of the subject and strictly follow the strict rules for making meringue, and then you will succeed!
You can cook meringue in three ways. The French method is the simplest and can be used to try to master this dish, as well as to make meringues in simple shapes, without fine patterns. The protein mass turns out to be lush, strong, but with clearly visible bubbles, so there is no point in planting virtuoso roses on a baking sheet, they will melt. Meringue is prepared in French like this: chilled proteins are whipped to a strong foam with a pinch of salt, then sugar or powdered sugar is added little by little and everything is whipped to the so-called “hard peaks”. This means that if you lift the whisk or mixer over the egg whites, they won't fall off and the spikes won't bend under gravity. The Italian way of making meringue differs from the French one in that instead of sugar, rather steeply boiled sugar syrup is poured into whipped proteins. The syrup is poured in a hot, thin stream, and the whipping of the proteins in no case stops until the whole mass has cooled. 
This method is ideal for making creams - boiling syrup brews proteins, and the resulting cream does not fall off. With this cream, you can layer cakes, cook cakes with it, fill tubules or eclairs, decorate any dessert. In addition, cream prepared in Italian mixes perfectly with butter, while “regular” meringue flows from contact with fat. The Swiss method of making meringue is the most time consuming, since you have to build a steam bath. But the meringue prepared in this way is the strongest, most persistent and dense. From the steamed mass, you can deposit the most fancy cookies, and they dry out very quickly, faster than all the others, and you can draw beautiful complex patterns with it. The method of preparation is as follows: a bowl with proteins and sugar is placed over a pot of boiling water, and the bottom of the dish should not come into contact with boiling water, and the proteins are whipped, first slowly until all the sugar has dissolved, and then quickly, to get a thick, dense mass.
So, the cooking method is chosen, and you are determined to surprise your guests with wonderful meringues. Stop for a few more minutes and remember a few very important rules, without which you will not succeed.
Proteins must be fresh! Only fresh proteins are able to retain air and give a dense thick mass.
. Separate the whites very carefully so that not a drop of yolk gets into them. This is done as follows: over a separate dish, break the egg with the blunt side of the knife so that the shell cracks. Carefully break open the egg and release the protein into the bowl. The yolk remains in one of the shells. Just carefully pour the yolk into another shell, while the remaining protein slips into the bowl, and the clean, intact yolk remains in the shell.
Try to break each egg over a separate bowl, pouring the squirrels into a bowl - no one will find a surprise in the form of a rotten egg flopped into the rest of the squirrels pleasant.
It is advisable to grind sugar into powder or buy ready-made powdered sugar in the store. The size of the grains will not affect the quality and taste, you just have to beat the protein mass much longer, because this must be done until all the sugar has dissolved. Otherwise, the remaining grains will crunch on your teeth.
. When whipping proteins, it is good to use citric acid - in powder, in diluted form, or just lemon juice. Citric acid is diluted at the rate of 1 tsp. powder for 2 tsp. water. Citric acid is added to taste, sometimes a few drops are enough, but if you like a sour taste, you can add more, for example, a teaspoon of acid. Just don't use, for heaven's sake, acetic acid!
Dishes and whisks should be not just clean, but perfectly clean, free of grease and any impurities.
It used to be thought that even a drop of water could negate all efforts to beat the egg white. Now this statement is being refuted with might and main by experienced chefs, and some even add a few tablespoons of water to the proteins so that the dried meringues become especially brittle and dry.
Sometimes in egg whites before whipping 
a pinch of salt is added with it - it gives strength to the proteins.
If, according to the recipe, a little flour, starch or ground nuts are required to be added to whipped proteins, then the flour and starch should be sifted to saturate them with air, and the nuts should be fried and ground as thinly as possible.
Baking trays for baking meringues should be covered with oiled or special baking paper.
If you decide to bake air baskets, then draw identical circles on the back of the baking paper (circle the bottom of the glass), fill the pastry syringe or cornet with a smooth round nozzle and fill the circles by squeezing the dough, moving in a spiral. Then, along the edge of the circles, deposit the dough in the form of a side in one continuous strip, or often plant small stars along the edge. After baking and cooling, fill the resulting baskets with cream or jam.
. To get even cakes on the back of the paper, draw a circle or rectangle of the desired size with a pencil, then put the dough into a confectionery syringe or cornet and deposit the meringue along the outlined contour, moving in a spiral. You can start from the center, or you can start from the edges, it doesn’t matter.
In order to remove the meringue cakes from the paper, place the cake along with the paper on the edge of the table and slowly slide it towards you, holding the cake with one hand, while pulling the paper down with the other. Acting carefully enough, you will get the cake whole and unharmed. Removing small meringues from paper is usually not a big deal.
To prevent the meringue from melting under the influence of cream, jam or jam, make a layer of melted chocolate. To do this, melt the grated chocolate in a water bath in a small amount of milk or cream, stirring constantly and periodically removing from the steam so that the chocolate does not curl from excessively high temperature, stir until smooth and smear the inside of the baskets with a brush, trying to apply chocolate with a good layer. The same operation can be done with cake layers - this will only add a crispy chocolate note to your dessert.
That's all. Difficult? Try it and see for yourself.
Ingredients:
4 egg whites (from medium eggs)
1 stack sugar (or half sugar with powdered sugar)
1-2 tsp vanilla sugar.
Cooking:
Start whipping the whites (you can add a pinch of salt) with a whisk or a mixer at a slow speed to get a bubble mass. Gradually, without stopping beating, pour in the sugar, beating each time until the sugar is completely dissolved. Properly whipped whites do not fall off the whisk and hang down from it. On a baking sheet covered with paper, put the meringue with two teaspoons or a cornet and place in an oven preheated to 80-100 ° C. Bake the meringue for 1-2.5 hours, depending on the size of the products. Ready meringues do not pull out immediately from the oven, let them cool and only then remove from the sheet.
Meringue in Italian
Ingredients:
2 squirrels,
200 g sugar
100 g of water.
Cooking:
Boil sugar syrup. Beat the whites in a strong foam, put in a water bath and beat, gradually pouring hot syrup into the proteins, for 30 minutes. Put the finished mass with a spoon or deposit with a cornet on a baking sheet lined with paper. Toast the meringue until tender in the oven with the door ajar at the lowest temperature.
Ingredients:
1 protein
30 g sugar
15 g of powdered sugar,
1.5 tbsp cold water.
Cooking:
An important note - the proteins in this recipe must be beaten by hand with a whisk. Preheat the oven to 120°C and prepare a baking sheet with baking paper. Pour the protein into a deep bowl and start whisking it with a whisk in one direction. As soon as the protein rises, turning into a transparent foam, add cold water to it, while continuing to beat for about 3 minutes. Now pour sugar in a thin stream, without ceasing to beat, and then in the same way, in a thin stream, powdered sugar. Continue beating until the mixture becomes thick and dense. If you raise the whisk, the protein mass should stick to it and not fall off. Transfer the finished protein dough to a baking sheet and place in the oven for 40 minutes. The door must be closed. When the meringues are evenly creamy, reduce the temperature to 100°C and open the door a little. If your oven has a fan, turn it on. Dry the meringue in this way for about an hour. When removing the baking sheet from the oven, do not try the meringue by touch - it will be soft, but in the air the meringue will harden in just a minute.
Ingredients:
1 protein
150 g powdered sugar,
chocolate chips or any syrup - to taste (for decoration).
Cooking:
Beat egg white with powdered sugar until well combined. Take paper muffin tins, put a walnut-sized portion of protein meringue in each and put in the microwave. Turn on the oven at maximum power and cook for 1-2 minutes. The meringue will increase in size. After turning off the microwave, do not pull out the meringues immediately, let them cool. Garnish with chocolate or syrup.
Meringues with chocolate and berry sauce (microwave)
Ingredients:
2 squirrels,
sugar - as much by weight as proteins,
20-30 g of dark chocolate,
100 g of any berries.
Cooking:
Beat egg whites with a few drops of lemon juice until soft peaks form. Gradually add the sugar while continuing to beat and increase the speed. Beat until the protein mass is moist and shiny and falls off the whisk. Gently fold in the grated chocolate into the mixture. Spread out on paper forms and put in the microwave for 30 seconds, no more. Power must be maximum. Let the meringues cool without removing them from the oven. Meanwhile, prepare the berry sauce: chop the berries in a blender and rub through a sieve. Put the cooled meringues on a dish and pour over the berry sauce.
Ingredients:
8 proteins,
200 g sugar
150 g powdered sugar,
30 g starch,
150 g ground nuts (walnuts or hazelnuts).
Cooking:
Whisk the egg whites until fluffy, gradually adding sugar. Mix powdered sugar with starch, sift and quickly and gently fold into beaten egg whites. Stir with a wooden spoon, put the resulting mass into a pastry syringe or an envelope with a large star nozzle and deposit the meringue on a baking sheet covered with paper. Place the baking sheet in the oven preheated to 100°C for 8 hours. Open the door a little. Remove the dried and cooled meringue from the baking sheet, store in a cool, dry place. In the same way, you can cook Chocolate meringue, only in the recipe, replace the nuts with the same amount of grated chocolate.
Ingredients:
3 squirrels,
200 g powdered sugar,
250 g cream
400 g strawberries
1 tbsp vanilla sugar
½ tsp lemon juice.
Cooking:
Beat the protein, gradually adding 150 g of sugar, then add the lemon juice. Mix well, add the remaining sugar and beat well again. On the back of the paper with which you will cover the baking sheet, draw circles (circle a glass or cup). Fill a piping bag fitted with a round tip and pipe the egg white onto the mugs in a spiral motion. Then change the nozzle to a star one and plant small roses along the edge of the circles to make baskets. Put in the oven, preheated to 80-100 ° C, and dry the baskets for 2 hours. Whip cream with vanilla sugar. Wash the strawberries, dry and cut into quarters. Fill the cooled baskets with buttercream and garnish with strawberries.
In addition to airy cookies and baskets, there are delicious meringue-based desserts. This is a wonderful airy Pavlova dessert, and the Count ruins cake, and the highest achievement of Soviet culinary thought, which appeared as a result of an oversight - the Kyiv cake. But that's a topic for another article.
Good luck and bon appetit! (Stay with us!)
Larisa Shuftaykina
The word "meringue" comes from the French baiser, which means "kiss". There is also a second name - meringue. Some think that meringue was invented in Switzerland by the Italian chef Gasparini, others argue that the name was already mentioned by François Massialo in a cookbook dating back to 1692.
The classic meringue recipe is simple. It has only 2 main ingredients. By cooking meringue at home, you can give it a unique originality and brightness. To do this, stock up on the missing ingredients and fixtures.
Meringue in the oven is not baked, but dried. Therefore, the temperature for cooking should be no higher than 110 degrees. Traditionally, meringue is white. It can be painted both at the stage of preparation and already finished. To give color, not only food coloring is used, but also special gas burners.
This is a classic, romantic French dessert. By carefully following the recipe, you can get a simple but delicious cake. It takes a lot of time to prepare, but it's worth it. Meringue will fit into a candy bar at a children's party.
Cooking time - 3 hours.
Ingredients:
- 4 eggs;
- 150 gr. powdered sugar.
You will also need:
- mixer;
- deep bowl;
- baking sheet;
- cooking syringe or bag;
- baking paper.
Cooking:
- 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.
- 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.
- 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.
- Use a piping syringe or piping bag to shape the meringue.
- 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.
- Put the future meringue in an oven preheated to 100-110 degrees for 1.5 hours.
- 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:
- Prepare meringue according to the classic recipe. Leave it to dry out in the oven.
- 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.
- Pour the milk and sugar into a saucepan and thicken over low heat, stirring constantly.
- Remove the saucepan from the heat and place in a bowl of ice water.
- Add vanillin to the butter at the tip of a knife, beat. Add to syrup along with cognac. Beat with a mixer until fluffy.
- Spread the cream on the bottom of half of the meringue, cover the top with the second half.
Cream "Wet meringue"
Capricious and difficult, but incredibly tasty cream. Properly cooked, it decorates cakes, does not run, and has the advantage of being light. It is important to have a recipe on hand, where all the steps are described step by step in order to properly prepare this cream.
It will take about 1 hour to prepare.
Ingredients:
- 4 eggs;
- 150 gr. powdered sugar;
- vanillin;
- lemon acid.
Cooking:
- Beat the whites a little, add powdered sugar.
- Pour in a bag of vanilla and 1/4 teaspoon of citric acid.
- Place the saucepan in a water bath to bring the water to a boil and continue beating for at least 10 minutes.
- 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.
- 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.
Preparation of classic meringue:
- Carefully separate the yolks from the whites.
- With a mixer at low speed, beat the whites until a thick and stable foam.
- 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.
- Line a baking sheet with parchment paper and brush with vegetable oil.
- Put the whipped protein mass into a pastry bag, with the help of which it is squeezed in portions onto the prepared baking sheet.
- 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
- 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.
- Gradually add vanillin and 1 tbsp. sugar. Continue beating until you get a dense and well-balanced shape.
- Grease a microwave oven tray with vegetable oil and sprinkle with a little flour.
- Put the whipped meringue into a confectionery syringe, with which you squeeze it in portions onto the prepared baking sheet.
- Turn on the microwave at 750 watts and dry the meringues for 1–1.5 minutes. At the end of the time, do not open the microwave door for 1-2 minutes so that the meringues ripen.
Meringue recipe in the oven
To serve the finished meringue in an original way, pour it with chocolate icing or butter cream, or put a scoop of vanilla ice cream.
Ingredients:
- Chilled eggs - 5 pcs. (only squirrels)
- Sugar - 250 g
- Lemon - 1 slice
- Cornstarch - for dusting the baking sheet
- 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.
- Beat the whites for 2 minutes at minimum speed and start adding sugar little by little.
- Gradually increase the speed to high and continue to beat the whites until a thick, stable foam.
- Line a baking sheet with parchment paper and sprinkle with corn starch. Heat the oven to 100 degrees.
- Transfer the protein mixture to a pastry bag or plastic bag, on which cut off the tip on one side, and gently squeeze the meringue onto the prepared baking sheet.
- Dry the meringue in the oven for 1-1.5 hours without opening the door. If you want to get a viscous meringue inside, then set the temperature to 150 degrees and bake them for 20 minutes. Readiness can be checked with your finger: the top has hardened, which means it's ready.
Pictured meringue with chocolate chips
Despite the fact that the composition of the ingredients for making meringue contains a small amount of products, it seems to many that it is very easy to prepare. However, this is a rather capricious dessert that can behave unpredictably. Therefore, to bake meringue at home, you need to choose the right recipe. Then you will achieve perfection in the preparation of protein dough, and it should be both airy, light, foamy, plastic, dense and well retaining its shape. Owning all the secrets, your cake will turn out beautiful and tasty.
Secrets of the French culinary art of making the perfect homemade meringue:
- It is advisable to choose glass, plastic, copper or porcelain dishes for whipping. An aluminum container will give the proteins a slightly gray tint.
- Always use a dry and clean container and beaters - water in any form is unacceptable.
- Among experienced chefs, there is an opinion that if you wipe the bowl for whipping with a piece of lemon, then the proteins will turn out to be especially steep and lush.
- Always observe the temperature regime, because. meringue is not baked, but dried. If the oven has a "convention" function, then use it, this will help eliminate any hint of moisture.
- Before cooking, the proteins should be in the refrigerator for at least 30 minutes, then they will whip perfectly.
- Carefully separate the protein from the yolk, because. getting the yolk into the protein (even a little bit!) Will not allow it to whip to the desired consistency. Also, the protein will not whip if fat gets in, for example, from unwashed dishes.
- To be on the safe side, beat the white of each egg into a clean plate. eggs may not be fresh.
- Use powdered sugar instead of sugar, it will dissolve faster and better. Large sugar may not have time to completely break, which will crunch on your teeth.
- Sugar is introduced into proteins gradually in small portions. The mass is whipped with a mixer, first at a minimum speed so that it is saturated with oxygen, after which the speed increases to medium mode. It is advisable not to use the maximum speed, otherwise you can skip the readiness of the proteins, they will be killed, settle and water will separate.
- It is better to use eggs a week ago, because. during their storage, the protein becomes drier, which makes it much easier to beat.
- To keep the meringue dry and firm, the egg whites are whipped to "hard peaks" when lifting the whisk of the mixer, the whites stand firmly and firmly.
- The exact temperature and baking time depends only on the oven and the result you want to achieve: keep the shape and snow-white color or get an airy baked meringue, while losing its whiteness. The size of the meringue also affects the cooking time.
- When the meringues are baked, they must be left in the oven for an hour or two to dry and dry.
- Do not open the oven while baking the meringues, otherwise they will fall off.
- It is convenient to cook meringue in the evening, so that for the morning breakfast you get a wonderful dessert of the desired degree of dryness.
- The texture of the cake should be checked after it has cooled completely, because. warm meringue may still be raw and slightly viscous in the middle.
- If the recipe requires the addition of flour and starch to the protein mass, then they must be sifted to saturate with air, then the dough will not lose airiness.
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