Homemade meringue cake. How to make meringue at home. According to the recipe in the oven. The perfect recipe for meringue on French meringue

This sweet, melt-in-your-mouth French dessert is familiar to many from childhood. Our article will talk about how to prepare meringue at home, what techniques and secrets you need to know and how to diversify it - this is a tasty and easy-to-prepare dish.

This sweet is one of the easiest to prepare.

This delicacy is also known as meringue. It is believed that the birthplace of the dessert is France, because the first written description of the recipe was made by a French chef. However, the Swiss believe that the cake is named after their village of Meiringen, while the Poles are sure that the dish was created by the cook of King Stanislav I Leszczynski. But the king’s daughter, being the wife of Louis XV, introduced the recipe into French cuisine. It is difficult to figure out which of all this is true. And while these states argue, we will simply enjoy the amazing taste of the hero of our article.

Not everyone just likes dry and crunchy desserts, so we should tell you how to make meringue custard.

You will need:

butter – 100 grams
fine sugar – 90 grams
egg yolk – 1 piece
milk – 70 ml
vanillin – 0.5 sachet
cognac - tablespoon

Cooking method:

Mix the yolk, sugar and milk and heat to a boil over low heat.
After two minutes of boiling, turn off and cool the mixture to room temperature.
Separately, mix vanilla and softened butter, mix the resulting mass with the cooled egg mixture.
Without ceasing to stir, pour in the cognac.
Lubricate the marengas with cream and glue them together in pairs.

To create a French dessert at home you need to know a few important secrets:

do not choose an aluminum container for whipping, it gives the meringues a grayish tint;
use only clean and dry dishes, the presence of water droplets is unacceptable;
since we do not bake cakes, but dry them, use the “convention” function (if available);
For perfect whipping, keep the eggs in the refrigerator for 40 minutes;
to maintain the snow-white color of the whipped mixture, add a little lemon juice or acid;
do not allow yolk or fat to get in;
if you are not sure about the freshness of the eggs, break each one into a separate container;
use only fine sand or powdered sugar, coarse sand may dissolve poorly and crunch on the teeth;
Start beating at low speed to oxygenate the mixture, then increase the speed to medium. It is not advisable to beat at maximum;
beat the ingredients until “hard peaks”, so the cake will be stable;
do not open the oven immediately after cooking, give the meringues a couple of hours to cool;
Never open the oven while drying;
check the texture of the cake after it has cooled completely;
For a sponge cake, you should not foam the egg white too much.

Once you learn it, you can delight yourself and your loved ones with this dessert for the rest of your life.

As a bonus, we will tell you how to properly prepare the popular meringue cake – Kyiv.

Ingredients:

squirrels – 10 pieces
granulated sugar - glass
flour – 40 grams
roasted nuts

Cooking method:

beat the heavily chilled whites with a glass of granulated sugar (until the mass increases 4-5 times);
put nuts and flour;
mix everything carefully;
place on two round parchment sheets;
dry for four to five hours in the oven at 100 degrees;
let the cakes sit for two to three hours.

Cream:

yolks - ten pieces
butter – 500 grams
sugar – 270 g
milk – 300 ml
cocoa – 25 g
vanillin
cognac – 2 tbsp.

Steps:

Mix sand with milk and bring to a boil.
Beat the yolks and pour half of the boiled mixture into them (while whisking without stopping).
Pour everything back into the pan with the remaining liquid and bring to a boil over low heat (stirring constantly), then turn off and stir for 2 minutes.
Cool the resulting syrup.
Beat the drained butter with a mixer until fluffy and add vanillin.
Continuing whisking, add cooled syrup.
Divide the cream into 2 parts: add cognac to one and mix, and cocoa to the other.

Beat the heavily chilled egg whites with granulated sugar.

Place the roasted nuts in the flour and mix gently

Place on two round parchment sheets and dry in the oven for 4-5 hours

Let the cakes sit for 2-3 hours

Grease the center and bottom of the cake with white cream, and the top and sides with chocolate. Decorate with nuts and chocolate. Before eating, let the cake soak in the refrigerator for 6 hours.

Grease the middle and bottom of the cake with white cream, and the top and sides with chocolate

Decorating the meringue cake

How to make meringue at home

Baking a cake yourself will not be difficult for you, but you need to have a few hours left, since the drying process takes a lot of time. But the most important thing is that you will be absolutely sure that there are no substances harmful to your health in your dish.

This dish has great possibilities for various design options.

There are various recipes and techniques for creating dessert. We will tell you about them and how to properly and tasty prepare meringue at home.

Whipping Techniques

French

The easiest way. The squirrel is shaken with powdered sugar and a pinch of salt until “hard peaks”.

Swiss

The dessert is created in a water bath. The container with the contents is placed over a pan of boiling water, and thus everything foams for 7 minutes at high speed. Then the bowl is removed from the water bath and the ingredients are whisked for another 3 minutes. The result is a thick mass that holds its shape well.

You can add nuts, marmalade, coffee, grated chocolate, and jelly to it.

Italian

Hot sugar syrup is used. It is gradually poured into the squirrels, without ceasing to stir. You can, without fear, add butter to such a creation for taste.

How to cook meringue in the oven

This is a classic meringue recipe. It is the most common. If desired, various flavoring additives can be included in the resulting mixture.

Ingredients:

Egg whites – 4 pieces
Powdered sugar – 250 g
A pinch of salt
Vegetable oil - for greasing the baking sheet

Cooking process:

Cool the squirrels and add a pinch of salt to them.
Start beating at low speed.
Once cloudy and foamy and bubbles form, the mixer speed can be increased.
Gradually add fine sugar. sand or powder, while continuously foaming the mixture. Be patient, as you need to add sugar one teaspoon at a time. This is necessary so that the pies do not fall off after baking.
Beat the egg whites until stiff peaks form.
Line a baking tray with pastry paper and grease it with oil.
Place the mixture into a pastry bag and use it to squeeze out benzenes of the desired shape and size onto a baking sheet.
Bake at 100 degrees for about an hour (it all depends on your oven).
During the process, do not open the oven under any circumstances and for 2 hours after baking too.

These delicacies are made using various shapes and a variety of colors.

It’s clear how to cook meringue in the oven, now let’s look at other intricate methods.

How to cook meringue in the microwave

There is a separate recipe for lovers of this device. It will help the impatient to prepare meringue quite quickly. However, it is worth remembering that it is not safe to cook or heat any food in the microwave. Microwaves have a negative impact on our health.

Ingredients:

Squirrels - two
Fine sugar - one glass
A pinch of salt
A pinch of vanillin
Vegetable oil.

There are special recipes for baking in microwave ovens

The process of making meringue in the microwave:

Place the squirrels in a clean and dry container, add salt and foam until fluffy.
Slowly and gradually add vanilla and granulated sugar.
Shake until stiff peaks form.
Grease a microwave dish with vegetable oil and sprinkle with flour.
Squeeze the resulting mass into it using a pastry syringe.
Dry the meringues at 750 W for one to two minutes.
Do not open the door for another 15-20 minutes.

We hope that your cakes and pastries will turn out beautiful and incredibly delicious the first time!

The original French dessert under the loud name “meringue” has spread all over the world and is firmly rooted in many countries. The most delicate airy structure, exquisite taste and pleasant aftertaste do not leave adults and children indifferent. Meringue is served in many famous restaurants and used to decorate cakes and pastries. Making dessert at home is rightfully considered a valuable skill. If you want to please your guests, feel free to choose a recipe and begin the procedure. Let's 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.

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

To prepare the meringue, only fresh eggs of the first category are used, which must be placed in the refrigerator 2 hours before being ready. Separate the yolks from the whites, place the latter in a deep bowl. Important! Separate the whites into a separate container, then transfer them to a common mixing bowl. Such a move will eliminate the possibility of partial yolk getting in if it breaks.
When all the chilled whites are in the container, turn the mixer on medium power and beat for 10 minutes. You need to get a thick, dense foam.
Once this happens, prepare the powdered sugar. Scoop it up with a tablespoon and carefully pour it into the mixture, while stirring with a mixer at low power. Whisk until the granules are completely dissolved. Important! For 1 egg white there are 55 grams. powdered sugar. If you are preparing meringue for a large company, calculate the required proportions for a specific case.
When the egg-sugar mixture is ready, proceed to the next step. Place the mixture in the refrigerator for 10 minutes, when the time is up, take it out and beat again. With each minute that passes, the foam will begin to turn white and bubble; at this moment you need to add 2 pinches of citric acid and mix again.
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 retain its shape without dripping. You can also add a tablespoon to the composition; the foam will not fall off from it.
After preparing the cream, take out the baking sheet and line it with baking paper or foil. At this time, preheat the oven to 160 degrees, proceed to the following manipulations.
Scoop the meringue with a tablespoon and 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.
After placing the air mass on baking paper or foil, place the baking sheet in an oven preheated to 160 degrees. Immediately reduce the heat to 130-140 degrees, otherwise the meringues will set on the crust, but will not bake inside. Cooking time is a quarter of an hour, no more.
After the specified period has expired, turn off the oven and do not open the door. The meringues should be kept 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 citrus fruit juice, increasing the amount by 3 times (about 35 ml).

Prepare a non-stick frying pan and 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.
Grate a bar of dark chocolate on a coarse grater or chop it in another convenient way (replace it with milk if desired).
Place the chicken whites in a deep container, turn on the mixer at maximum speed and beat the eggs into a thick foam (beating duration varies between 5-7 minutes).
As soon as the mass rises and thickens, pour in lemon juice or add acid, while continuing to work with the mixer. Begin adding granulated sugar slowly while stirring at medium speed.
When the mass becomes dense and thick, turn off the device. Add the roasted sesame seeds, stir with a fork, and add the grated chocolate. Mix the mixture thoroughly until it reaches a dense and thick consistency.
Preheat the oven to 145-150 degrees. At this time, take out a baking sheet and 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 you wish, you can distribute the product with a regular tablespoon, as in the previous recipe.
Place the mixture in the oven to bake for 20-25 minutes. After this time, do not open the door, let the dessert cool. If desired, you can decorate the top of the treat with whipped cream and a slice of strawberry.

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

Place chicken whites in the refrigerator for 40 minutes. Later, take them out and move them into a deep container. Add citric acid and beat with a mixer for 10 minutes. Ultimately, you should get a stable, thick foam.
Begin to carefully add 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 and bring the mixture to a shiny state.
Check the composition for density: tilt the bowl, evaluate the consistency. Foam should not leak out. Place it in a pastry sleeve and line a baking sheet with baking foil.
Preheat the oven to 50 (!) degrees. Squeeze out small balls, keeping a distance of about 5 cm between the meringues. Place the baking sheet in the oven for 3.5 hours until the mass dries completely and becomes crispy.
Start preparing the cream. Cut the butter into small pieces and leave at room temperature to soften. After this, grind the boiled condensed milk with butter until smooth, beat.
Break the chocolate bar into squares, place them in an enamel pan and melt in a steam bath. It should remain liquid throughout the cooking process.
Dip the flat part of the meringue into the chocolate and do the same with the other meringues. Place them on a plate and refrigerate for 1 hour.
At the end of the period, take two meringues, pour cream of butter and condensed milk between them, glue the two parts into one. Place the dessert in the refrigerator again and wait until it completely hardens (about half an hour).

Serve the delicacy chilled, otherwise it will soften.

To prepare dessert using traditional French technology, please read the important tips regarding the procedure.

At the slightest hint of moisture, the dessert begins to become soggy, as a result of which the structure and overall impression of consumption are distorted. The recommendation relates to the choice of utensils: mix the ingredients only in dry bowls, water ingress is unacceptable.
Before placing the ingredients in a mixing container, degrease the container. Soak a cosmetic swab in vodka or rubbing alcohol and wipe the bowl.
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 difficult to beat. To give the whites the necessary fluffiness, wipe the bowl with a slice of lemon or a cotton pad soaked 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. If your oven has a conventional function (moisture extraction), use it.

Video: recipe for making crispy meringue

Ah, meringue!.. Tender, crispy, crumbly or, on the contrary, soft, like cotton candy inside and with a crispy golden brown crust on the outside... Mmmm, pleasure! No wonder the sophisticated French called this delicacy “kiss” (from the French Baiser). In pre-revolutionary Russia, meringue was called the “Spanish wind”. It is also called meringue, and it is believed that it is more correct to call this dessert that way, because meringue is a protein cream, and meringue is the same cream, only dried. However, let's leave linguistics aside and try to prepare this amazing dessert.

In general, the composition of meringue is simple, like everything ingenious: proteins and sugar. Sometimes nut flour, starch, but this is no longer so significant. However, a short list of ingredients does not mean that preparing a fragile dessert is easy and simple. Meringue is a delicate substance, capricious, like a spoiled lady, and can present many surprises and disappointments to an inexperienced cook. Therefore, before you open the refrigerator and take out a tray of eggs, arm yourself with theoretical knowledge of the subject and strictly follow the strict rules for preparing meringue, and then everything will work out for you!

You can prepare meringue in three ways. The French method is the simplest; it can be used to try to master this dish, as well as to make simple meringue shapes, without subtle patterns. The protein mass turns out fluffy, strong, but with clearly visible bubbles, so there is no point in planting masterly roses on a baking sheet, they will float. French meringue is prepared like this: chilled egg whites 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 whites, they will not fall off and the sharp edges will not bend under gravity. The Italian method of preparing meringue differs from the French in that instead of sugar, rather steeply boiled sugar syrup is poured into the whipped whites. The syrup is poured in hot, in a thin stream, and beating the whites in no case stops until the entire mass has cooled. This method is ideal for making creams - boiling syrup brews the whites, and the resulting cream does not fall off. You can layer cakes with this cream, make pastries with it, fill tubes or eclairs, and 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 preparing meringue is the most labor-intensive, due to the fact that you will have to build a steam bath. But the meringue prepared this way is the strongest, most stable and dense. From the steamed mixture you can make the most imaginative cookies, and they dry 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 whites and sugar is placed over a pan of boiling water, and the bottom of the bowl should not come into contact with boiling water, and the whites are beaten, first slowly until all the sugar has dissolved, and then quickly to form a thick, dense mass.

So, the cooking method has been 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 the freshest! Only fresh proteins are able to retain air and give a dense, thick mass.

. The whites should be separated very carefully so that not a drop of yolk gets into them. This is done like this: over a separate bowl, break the egg with the blunt side of a knife so that the shell cracks. Carefully break the egg and release the white into the bowl. The yolk remains in one of the shells. You also carefully pour the yolk into another shell, the remaining white slides into the bowl, and the clean, undamaged yolk remains in the shell.

Try to break each egg over a separate bowl, pouring the whites into a bowl - no one will find a surprise in the form of a rotten egg plopping down among the rest of the whites pleasant.

It is advisable to grind the 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 will 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 egg whites, it is good to use citric acid - in powder, 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 acetic acid, for heaven's sake!

Dishes and whisks must be not just clean, but perfectly clean, free of grease and any impurities.

It used to be that even a drop of water could ruin all efforts to beat the egg whites. Now this statement is being refuted by experienced cooks, and some even add a few tablespoons of water to the whites so that the dried meringues become especially brittle and dry.

Sometimes in whites before beating Then add a pinch of salt - it gives strength to the proteins.

If the recipe calls for adding a little flour, starch or ground nuts to the whipped whites, then the flour and starch should be sifted to saturate them with air, and the nuts should be fried and ground as finely as possible.

Baking trays for meringues should be covered with oiled or special baking paper.

If you decide to bake airy baskets, then draw identical circles on the back of the baking paper (circle the bottom of the glass), fill a pastry syringe or cornet with a smooth round nozzle and fill the circles by squeezing out the dough, moving in a spiral. Then, along the edge of the circles, pipe the dough in the form of a border 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, draw a circle or rectangle of the desired size on the back of the paper with a pencil, then put the dough into a pastry syringe or cornet and pipe the meringue along the drawn 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 together with the paper on the edge of the table and slowly move it towards you, holding the cake with one hand, while pulling the paper down with the other. By acting carefully enough, you will receive the cake intact and unharmed. Removing small meringues from paper is usually not very difficult.

To prevent the meringue from melting under the influence of cream, jam or preserves, 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 curdle from excessively high temperature, stir until smooth and spread the inside of the baskets with a brush, trying to apply a good layer of chocolate. The same operation can be done with cake layers - this will only add a crunchy 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 and half sugar with powdered sugar)
1-2 tsp. vanilla sugar.

Preparation:
Start beating the egg whites (you can add a pinch of salt) with a whisk or mixer at low speed until the mixture becomes bubbly. Gradually, without stopping whisking, add sugar, whisking each time until the sugar is completely dissolved. Properly whipped whites do not fall off the whisk and do not hang down from it. Place the meringue on a baking sheet lined with paper using 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. Do not immediately remove the finished meringues from the oven; let them cool and only then remove them from the sheet.

Italian meringue

Ingredients:
2 squirrels,
200 g sugar,
100 g of water.

Preparation:
Boil sugar syrup. Beat the whites into a strong foam, place in a water bath and beat, gradually pouring the hot syrup into the whites for 30 minutes. Spoon the finished mixture or place it using a cornet on a baking sheet lined with paper. Dry the meringue until done in the oven with the door ajar at the lowest temperature.

Ingredients:
1 protein,
30 g sugar,
15 g powdered sugar,
1.5 tbsp. cold water.

Preparation:
An important note: the whites in this recipe must be beaten by hand with a whisk. Preheat the oven to 120°C and prepare a baking tray with baking paper. Pour the egg white into a deep bowl and start whisking it in one direction. As soon as the protein rises, turning into a transparent foam, add cold water to it, without ceasing to beat for about 3 minutes. Now add sugar in a thin stream, without ceasing to beat, and then in the same way, in a thin stream, powdered sugar. Continue whisking until the mixture becomes thick and dense. If you lift the whisk, the protein mass should stay on it and not fall off. Place the finished protein dough on a baking sheet and place in the oven for 40 minutes. The door must be closed. When the meringues acquire a uniform creamy color, reduce the temperature to 100°C and open the door slightly. If the oven has a fan, turn it on. Dry the meringue in this manner for about another hour. When removing the baking sheet from the oven, do not try the meringue to the 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).

Preparation:
Beat the egg whites with powdered sugar until thick. Take paper muffin tins, fill each with a walnut-sized portion of egg white meringue and place in the microwave. Turn on the oven to maximum power and cook for 1-2 minutes. The meringue will increase in size. After turning off the microwave, do not remove the meringues immediately; let them cool. Decorate with chocolate or syrup.

Meringues with chocolate and berry sauce (microwave)

Ingredients:
2 squirrels,
sugar - the same amount by weight as proteins,
20-30 g dark chocolate,
100 g of any berries.

Preparation:
Beat the egg whites with a few drops of lemon juice until soft peaks form. Gradually add sugar while whisking continuously and increase speed. Beat until the white mixture is moist and shiny and falls off the whisk. Gently stir the grated chocolate into the prepared mixture. Place in paper forms and microwave for 30 seconds, no more. Power should be maximum. Cool the meringues without removing them from the oven. Meanwhile, prepare the berry sauce: grind the berries in a blender and rub through a sieve. Place the cooled meringues on a plate 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).

Preparation:
Beat the whites into a fluffy foam, gradually adding sugar. Mix powdered sugar with starch, sift and quickly and carefully fold into the beaten egg whites. Stir with a wooden spoon, pour the resulting mixture into a pastry syringe or envelope with a large star tip and pipe the meringue onto a baking sheet lined 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 and store in a cool, dry place. You can make “Chocolate” meringue in the same way, only replace the nuts in the recipe 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.

Preparation:
Beat the egg whites, adding 150 g of sugar little by little, then add lemon juice. Stir well, add the remaining sugar and beat thoroughly 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 mixture onto the circles, moving in a spiral. Then change the nozzle to a star-shaped one and plant small roses along the edges of the circles to form baskets. Place in the oven preheated to 80-100°C and dry the baskets for 2 hours. Whip the cream with vanilla sugar. Wash the strawberries, dry them and cut them into quarters. Fill the cooled baskets with buttercream and decorate with strawberries.

In addition to fluffy cookies and baskets, there are delicious meringue-based desserts. This is the wonderful airy dessert “Pavlova”, 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 this is a topic for another article.

Happy meringues and bon appetit! (Stay with us!)

Larisa Shuftaykina

Few people will refuse a sweet, light and airy dessert. It can easily include meringue - a cake that surprises and amazes with its simplicity and taste.

With its simple composition and ease of preparation, this delicacy will certainly not leave anyone indifferent.

About invention and first preparation

Cook Gasparini prepared meringue cake for the first time. He lived in ancient times in Switzerland in the city of Meirengem. The name of this settlement also gave rise to the second name of the cake - merengue.

There is also another version of the appearance of this dessert. It follows that the French invented meringue cake. After all, its name is translated from French as “kiss”.

But the first version is considered more plausible and widespread.

Simplicity and genius

It would seem that this little dessert is prepared from a small number of ingredients (it contains only egg whites, sugar, powdered sugar, citric acid and vanillin), but it always surprises and amazes with its taste.

Meringue is not a simple cake, no one knows for sure what it will be like next time: completely dried or slightly soft inside, crumbly and crispy or viscous, reminiscent of cotton candy.

And there is no difference at all - it is purchased in a confectionery store or made at home.

Cooking on your own

To enjoy a delicious dessert, you don’t have to go to the store, because you can make meringue cake at home. To do this, you need to have a simple set of products and know some of the subtleties and tricks of cooking.

The ingredients you will need:

whites from 4 medium eggs;
1 cup sugar or 0.5 cup powdered sugar;
a pinch of vanillin and salt;
citric acid on the tip of a knife.

Meringue cake is not as simple as it seems at first glance. When preparing it, it is necessary to take into account all the subtleties and nuances.

Meringue cake: recipe

Carefully separate the whites from the yolks and place them in a mixer bowl. Add citric acid, salt, vanillin. Turn on the mixer at maximum speed and beat until the mixture turns white.
Then gradually begin to introduce powdered sugar - one tablespoon at a time. At the same time, do not stop whisking. Do this until the powdered sugar is completely dissolved and a homogeneous substance is formed.
Preheat the oven to 100 degrees. Cover a baking sheet with parchment paper.
Transfer the mixture into a pastry sleeve and squeeze out neat small cakes similar to each other.
Place the baking sheet with the preparations in the oven and bake for 40-60 minutes.
Then very quickly open the oven slightly and carefully place another sheet of parchment paper on top of the meringue. Bake for another 20-30 minutes.
Remove the baking sheet from the hot oven, let it cool completely and only then use a spatula to remove the finished meringues from the parchment paper.
To make the dish more original, you can add a piece of nut or raisin to each cake.

In order for the dessert to be a success, you need to know some subtleties of preparation. Meringue is a very capricious cake and the slightest mistake can cause it to fail. Therefore, when preparing it, we recommend using the following recommendations:

It is better to separate the yolks from the whites over an additional container so that the yolks do not accidentally get into the whites.
In order for the mass to beat very well, you need to take the freshest eggs.
Before you start beating, the eggs should be cooled for several hours in the refrigerator.
The mixer bowl must be dry and clean. The smallest drop of water can ruin everything.
A blender is not suitable for beating eggs.
Salt and citric acid are needed to help the egg foam be denser and thicker.
It is better to replace the sugar in the recipe with powder, this will make the mass thicker and denser.
The size of the cakes should not exceed a tablespoon in volume: if it is larger, they will not be able to bake completely and will remain soft inside.
Be sure to cover the tops of the cakes with parchment paper during baking, as without it they will turn yellow or brown.
If you don’t have a pastry sleeve, you can replace it with a regular plastic bag with a corner cut off, or place the pieces on a baking sheet with a tablespoon.
Due to the fact that meringue is a very sweet dish, it is best served with tea without sugar and fresh fruit.

Delicious cake recipes

22-24

2 hours 30 minutes

300 kcal

4.83/5 (6)

How to make a truly delicious dessert from egg whites and sugar? It sounds like something impossible, but the Meringue cake familiar to all of us from childhood is made from exactly these ingredients! This cake came to us from France, where they call it a little differently - Meringue. Preparing this cake at home is not difficult at all; the only drawback is the cooking time. We bring to your attention a recipe for a classic Meringue cake, as well as a recipe for Meringue with nut cream. Let's figure out how to properly prepare Meringue cake by looking at these recipes in as much detail as possible!

Recipe for airy Meringue cake at home

Kitchen appliances: mixer, bowl, oven, baking sheet, pastry syringe (optional).

Let's start preparing the cake

Bon appetit!

Cooking video recipe

As you can see, everything is clear, easy and simple. Even the greenest culinary novice can prepare a cake according to this recipe!

Recipe for airy meringue cake with cream at home

Cooking time: 2.5-3 hours.
Number of servings: 22-24 pieces.
Kitchen appliances: mixer, bowl, oven, baking tray, pastry syringe (optional), stove, saucepan for cream.

We will need the following ingredients:

Let's start preparing the cream cake

The most important rule in successfully preparing Meringue cake is to carefully separate the whites from the yolks in chicken eggs. Break the eggs crosswise and separate the whites from the yolks (you can see how this is done in the video below the recipe).

In this recipe we will need both whites and yolks. The whites will be used to make the Meringue cakes themselves, and the yolks will go into the production of Charlotte cream.
Beat the whites with a mixer until a dense white foam forms, gradually increasing the speed.
Without stopping whipping, gradually add granulated sugar by tablespoons. Beat the mixture until the sugar is completely dissolved (you can check this by touch or taste).
The result should be a white mass of dense consistency that will hold its shape and not spread or fall when scooped with a spoon.
Cover a baking sheet with foil or baking paper. We put the entire protein mass into a pastry sleeve, or better yet, into a syringe. But if such devices are not available, then you can form the protein mass with an ordinary spoon, giving it a spherical shape.
You can put one small piece of walnut into each cake.
Turn on the oven at 100 degrees; in many ovens this is the lowest setting. The cake should not be baked, but simply dry out.
Place the baking sheet with the future cakes into the heated oven.

Approximately 10 minutes after drying has started, the oven door can be opened slightly.
Check the readiness of the cakes with clean hands; they should be light and slightly hardened on the outside.
Meringue takes quite a long time to prepare, so we have a lot of time to prepare Charlotte cream. Pour about 6 tablespoons of sugar into a small saucepan and add 150 ml of milk.
Place the saucepan over high heat and, remembering to stir its contents, bring it to a boil.
We still have 30 ml of milk left, we mix it with the remaining yolks, and then beat the resulting mixture with a whisk or mixer.
Don't forget to keep an eye on the milk on the stove: as soon as it boils, it must be immediately removed from the heat.
Without stopping whipping the yolk-milk mixture, gradually pour the just boiled milk into it.
Return the resulting mixture to the saucepan and place it on the stove again. Constantly stirring the almost finished cream, bring it to a low boil (so that the liquid only gurgles slightly).
As soon as the cream thickens enough, it’s time to remove the pan from the stove and let the cream cool.

Grind the remaining walnuts into small pieces, which can then be fried in a frying pan.
Add fine nut crumbs to the finished cream, or you can sprinkle it on the cake after applying the cream.
We take out the baking sheet with the prepared cakes from the oven and begin to generously grease each cake with cream. After this, they need to be left to rest so that the cream hardens a little, or put back in the oven to speed up this process.

Bon appetit!

Cooking video recipe

As you can see, this cooking method is a little more time-consuming, but believe me, it's worth it. French Meringue cake gets an extraordinary taste thanks to this cream!

We hope you liked these recipes and you will delight your loved ones with this wonderful cake, the taste of which absolutely everyone will recognize. Don’t forget to check out the recipe for the same traditional and classic one, the taste of which is familiar to many of us from childhood. We also bring to your attention recipes for cooking and. Well, the tender ones will leave absolutely no one indifferent!

Cook only with pleasure and love, experiment with ingredients and cooking methods. After all, cooking is a huge world, and there will definitely be a place for your successful decisions and experiments!