Prepare Bizet at home step by step recipe. Homemade meringue recipe. Lemon meringue roll

Neuroscientists say that happiness is a physiological illusion into which we fall for very short periods of time. For example, for those couple of minutes while the meringue melts in our mouth. On this page there are 3 meringue recipes and all the secrets of making meringue at home. Each meringue recipe has detailed step-by-step photos.

The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As they say, “slowly so that everyone understands.” And so that everyone succeeds, because meringue is a capricious thing.

Meringue is a dessert, a cake made from proteins, which is whipped with sugar until it becomes a dense airy mass, after which the mass is laid out in the form of a cone and baked until it has a dense surface and a tender, slightly viscous center.

The nuances of making the perfect meringue at home. The culinary trick for unique meringues is, but baking them is no less important. The oven must be preheated to 150 °C, then we put a baking sheet with meringue there and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has cooled completely. You can put the meringue in the oven in the evening - for your morning breakfast you will receive an excellent dessert, with the degree of dryness that is characteristic of an ideal protein treat. These are the main tricks of the meringue recipe snow white color from the famous culinary specialist Delia. For more common methods of preparing meringue, see below.

Basic meringue recipe without secrets (English chef Delia’s method)

• 3 eggs (whites only)
• 160 - 175 g sugar or powdered sugar
• citric acid - a pinch
• whisk
• cup or bowl

1. Take 3 fresh eggs; fresh ones make it easier to separate the whites. Separate the white in each egg separately into a cup or small bowl, and only then transfer the separated white to a common mixing bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. The eggs should be cold, preferably straight from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean, fat-free bowl.
Prepare your mixer and pour some sugar into the bowl with the whites. While beating the whites, you will add sugar, but no more than a tablespoon at a time.
Take your time, gradualness is important in this matter.

3. Turn the whisk on low speed and beat for about 2 minutes until the contents are filled with air bubbles, like champagne in a glass.
For larger quantities of egg whites, the beating time must be increased.
The mass will become thicker and thicker. It won't turn white right away, but it will get closer.
Somewhere in the process, sprinkle granulated sugar and put a pinch of citric acid on it - this is the way to “whiten” the meringue.

4. Beat at medium speed for about a minute, switch the whisk to maximum speed and beat until a dense stage, which is easy to determine: lift the whisk with the whipped whites - at the end they will form a peak that does not fall, retains its shape.
You can check the readiness of the meringue with a spoon - the satin-colored mass should not spread.

5. Spoon the whipped mixture onto parchment paper placed on a baking sheet. Start baking. It is better to bake on low heat so that the meringue does not burn, but the middle is baked. To do this, preheat the oven to 150 °C, place a baking sheet, reduce the temperature to 140 °C, dry the meringue a little, and after 15 minutes turn off the oven.

Important! The finished meringue remains in the oven until completely cooled.

You can do it another way (and this is more common): bake the meringue for about 1-1.5 hours at a temperature of 100 -120°C.

That's it, you have prepared the meringue according to the recipe. I hope it wasn't too difficult and everything worked out for you. Place the meringue on a pretty plate and serve.

Meringue recipe with steamed almonds

In addition to the main ingredients, proteins and sugar, additional ones can be included in the meringue recipe. Almonds, for example, will give the dessert an amazing taste. Or other nuts: walnuts, hazelnuts, peanuts, pistachios - each with its own individual accent.

But nuts, of course, are not all that can be used to enrich meringue. We will layer the meringues with butter cream - and this is a real “gloss” of taste pleasure. And so that you are not afraid to complicate the meringue, we will steam it - this method gives a 100% guarantee that the meringue will work. According to experts, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process goes smoothly.

Recipe ingredients

• squirrels - 2
• sugar - 110 grams
• almonds - 36 grams
• vanilla sugar - 2/3 sachets
• Chop the almonds into small pieces

How to make almond meringue

Pour hot water into a wide bowl and place the bowl to beat the whites. The bowl should not touch the water! Only steam will heat our mixture.

Place the whites in a bowl and beat them with a mixer at high speed.

As soon as they begin to thicken, start adding granulated sugar and vanilla sugar.

Continue beating until the whites are glossy and firm (this will take about 10 minutes).

Remove the bowl from the water bath. Stop whisking, add almonds and mix gently.

Place the mixture into the cornet. Holding it vertically, squeeze out any shapes onto a baking sheet covered with parchment: snouts, snails, zigzag stripes, hearts - fantasize and make them.

Place the baking sheet in an oven preheated to 100 degrees. Bake for about an hour.

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

• butter - 100 grams
• egg - 1
• sugar - 2 tbsp. spoons
• alcohol for flavoring - 2 teaspoons

Instructions

Pour hot water (40 degrees Celsius) into the container. Place another bowl on top and crack the egg into it. Beat it with sugar into a thick meringue.

In another bowl, beat room temperature butter. Continuing to beat, add tbsp. spoon of egg mixture. Add alcohol at the end.

Place the whipped mixture in the refrigerator to cool.

Spread the finished and cooled meringues with cream on the flat side and combine in pairs.

What you get are these fantasy, whimsical, curly beauties (the way you “sculpted” them)

Meringue recipe with chocolate and sesame seeds

A very tasty and unusual meringue recipe that combines toasted sesame seeds and chocolate droplets. It's worth a try, even if it doesn't seem to go together. Believe me, it goes together so well! Chocolate and sesame in a protein shell is one of the most unusual dessert flavors!

Recipe ingredients

• squirrels - 2
• sugar - 100 grams
• dark chocolate - 50 grams
• sesame - 35-40 grams
• lemon juice - half a teaspoon (2/3)

Making chocolate sesame meringue

Toast the sesame seeds until light golden brown. Be sure to cool before preparing the meringue.

Coarsely grate the chocolate.

Place the whites in a bowl. Beat them at high speed and as soon as they start to thicken, add lemon juice.

Continuing to beat, add sugar. The protein mass should become very steep. Stop whisking.

Add sesame seeds and stir in gently. Add the chocolate and stir in gently again.

You can form the meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then tea; You'll get bigger clouds if you put them in dessert.

Take two spoons - scoop one, and scrape the second from the first.

Place the balls on a baking tray lined with baking paper.

Place in an oven preheated to 150 degrees. Bake for 25 minutes. It is better to cool on a kitchen rack.

The main secrets of making the perfect homemade meringue

Let's summarize briefly. To make the meringue:

Use clean and dry dishes, water in any form is not allowed; It is not even recommended to bake meringues in damp weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the mixing bowl with a slice of lemon, the whites will turn out especially fluffy and stiff;
- observe the temperature regime, the meringue is not baked, it is dried; If your oven has a convection function, use it to expel any hint of moisture.

If you don’t know, I’ll teach you. If you just forgot how to make meringue, I’ll remind you B-) . The recipe is simple: egg white and sugar. That's all. Almost.

Remember, yesterday I boasted that after eating a wonderful morning, I remade a bunch of things, including piling up two baking sheets of meringue, a bowl of vinaigrette and? Yep, you guessed it - I recorded all these actions in the photo and will certainly share the recipes with you. Forcibly. Then: yes: . For now, first things first. And I started my workday yesterday with meringue.

On this wonderful January day (the Internet promised -27 outside the window, I didn’t check it with a thermometer, because it had been torn from the window in the heat of the moment last year by militant cats) I found myself at home alone. At all. Even the cats went for a walk. Rare case. No one rummaged around the table with a hairy paw in the hope of throwing off something tasty, no one tried to shout over the mixer and force me to make tea, no one asked me to empty the pot at the moment when my hands were up to the elbows in the dough being kneaded, etc. I will keep this day in my memory. forever, because I managed to do a lot of things. That’s it, I’ll stop babbling and return to the description of the meringue preparation algorithm. The face is serious and stern. So.

To create the meringue, we need: mail: :

• 6 medium-sized egg whites
• 1.5 cups sugar (my cup is 250 ml)
• Quarter a lemon (optional)
• A pinch of salt (IMHO, more of a ritual than a necessity)

Comrades, from the indicated number of products I get two large baking sheets of meringue. If you don't need as much, reduce the dose by a third. Then you get one large baking sheet and one small one - you can put them in the oven at the same time. Or reduce the dose by half - then you will get one baking sheet. For my priests (that is, food lovers) this is not enough. Therefore, I mix meringue from 6 proteins. I’ll tell you soon where I successfully placed the yolks this time, you can subscribe to the newsletter so as not to miss heartbreaking details: yes: .

How to make meringue, step by step recipe:

1. Wash the eggs (chicken, of course) thoroughly. So that, when separating the whites from the yolks, you don’t stick any rubbish from the shell into your meringue.
2. Carefully separate the whites from the yolks. We don’t cheat and don’t try to separate all the protein - this is impossible. But piercing the yolk is easy. If the yolk gets into the white part, it has a detrimental effect on the beating process, so we act thoughtfully and slowly.
3. The bowl for whipping meringues according to the legends of great chefs: wacko: should be dry and low-fat. It’s considered very cool to grate it with a slice of lemon and to make it more fluffy, first add a pinch of salt to the whites. Crap. In the pre-Internet era of my life, I had never heard of lemon or salt, and the meringue turned out great. But for the superstitious, you can follow these signs - they will not harm.
4. So, add a pinch of salt, pour the whites into the bowl and start working with the mixer at the highest speed.
5. When the whites have whipped into a fluffy foam, gradually add granulated sugar in small portions. If you use powdered sugar instead of sugar, the whipping process will finish faster. I finished it in 20 minutes - but this, as you understand, is a very relative guideline. The whites should form a thick cream that won't fall off the spoon when you turn it over. “Whip until stiff peaks form” means that when you remove the mixer beaters from the egg whites, they leave behind stable, sharp protein cones that do not fall off.
6. We place the meringue on baking paper or foil using a pastry bag if your soul irresistibly gravitates towards perfect shapes. My soul likes things quicker and simpler, so I used a teaspoon and my own index finger. The result was some very funny protein stalagmites.
7. Carefully place the baking sheet (or baking sheets) into a warm oven and be patient. Because it takes 2 hours to dry all this luxury in the oven at 100 degrees. The larger your bezovins, the longer they will take to dry. After an hour and a half has passed at the indicated temperature, no one forbids you to drag out the items from the oven (one at a time!!!) with a smart face, supposedly for examination 😉 .

16.09.2018

France is considered the birthplace of small, sweet and crispy meringues. It was in this country that small cakes appeared, which immediately fell in love with sweet tooths all over the world. In today's article we discuss how to properly prepare meringue in an electric oven. Recipes for various desserts will replenish your culinary repertoire.

Making meringues is easy. Of course, according to tradition, such a dessert is baked in the oven. But not every housewife has an oven. You can easily prepare meringues in an electric oven or microwave oven. How to bake meringue in an electric oven? There are no differences from cooking in a conventional oven. You just need to set the correct temperature.

On a note! Do not close the oven door completely while preparing meringues. Otherwise, the dessert will not dry out and will remain moist.

Ingredients:

• sifted powdered sugar - 6 tablespoons. spoon;
• freshly squeezed lemon juice – ½ table. spoons;
• chicken egg - 3 pieces.

Preparation:

Important! If you like moist meringue, then you need to bake it for no more than one hour. And in order for the cakes to bake until golden brown and be absolutely dry and crispy, they should be kept in the oven for two hours.

There is practically no difference between preparing a dessert in a conventional oven and baking meringues in an electric oven. You can choose the mode at your discretion. It is important that the temperature varies between 100-150°.

On a note! The taste of meringue can be varied with nuts, cinnamon powder, cocoa, vanilla and other additives.

Ingredients:

• egg whites – 5 pieces;
• peeled nut kernels;
• vanilla crystalline sugar - 1 teaspoon. spoon;
• granulated sugar - 240 g;
• finely ground salt - one pinch.

Preparation:

1. We transfer the egg whites into a convenient bowl with high sides and place them in the refrigerator to cool.
2. When the whites have cooled thoroughly, add a pinch of finely ground salt to them and begin to beat.
3. Beat with a mixer or blender with a suitable attachment until the whites turn into a foamy mass.
4. Now we begin to gradually introduce granulated sugar. We continue to beat. The sugar crystals should completely dissolve and the protein mass should thicken.
5. Add a little vanilla crystalline sugar. Mix the meringue base again with a silicone spatula.
6. Cover the baking sheet with parchment paper.
7. Using a pastry bag we form the cakes.
8. Peel the nut kernels and chop if necessary. Sprinkle each cake with chopped nuts.
9. Preheat the electric oven to a temperature threshold of 100°.
10. We will bake the meringue for at least two hours.

Extraordinary yummy

Such a simple, but at the same time incredibly tasty cake can be prepared with various additives. We offer you a recipe for meringue with any nut kernels and syrup. Everyone will enjoy this delicious treat. And you will spend very little time preparing.

Ingredients:

• egg white – 8 pieces;
• nut kernels – 160 g;
• berry syrup - one glass;
• powdered sugar – 140 g;
• granulated sugar – 1 cup;
• table starch – 25 g.

Preparation:

1. Place the egg white in a bowl with high sides or a food container. Place in the refrigerator and cool thoroughly.
2. We begin to beat the cooled egg whites. Add granulated sugar little by little.
3. When the mass acquires the consistency of stable foam, separately mix the sifted powder and table starch.
4. Let's add these components to the protein mixture. There is no need to beat the mass; mix everything carefully with a whisk by hand or a silicone spatula.
5. Cover a baking sheet with parchment paper. Using a pastry bag or syringe, form the cakes.
6. Grind the nut kernels with a rolling pin and sprinkle each meringue.
7. We put it in the oven, which is already heated to a temperature threshold of 100°.
8. Bake for one hour.
9. Cool the crispy meringues and pour over any berry or fruit syrup of your choice.

On a note! At the stage of preparing the egg mass, you can add cocoa powder or confectionery chocolate, dried ginger, cinnamon, nutmeg and other spices to the meringues at the stage of preparing the egg mass to aroma and improve the taste.

Like many other culinary and confectionery delights, the type of this cake was invented by Europeans in the 18th century and called it “meringue”. The authorship of meringues (“meringues”) is attributed to the Swiss culinary specialist Gasparini.

In Italy, they cover cakes with meringues, and sometimes they even manage to cover ice cream - thanks to the speed of baking the meringue in the oven, the ice cream doesn’t even have time to melt! In France, meringues (dacquonise) are prepared with peanuts and even molasses.

The French word “meringue” (baiser - “kiss”) has been used to call this confectionery product only in Russia since the time of Gogol. In the poem “Dead Souls” this cake is mentioned in the following passage: “Yes, Chichikov, don’t resist, let me imprint one meringue on your snow-white neck! Nozdryov was so pushed away with his meringue that he almost fell to the ground..."

With all its legendary fame and popularity, making meringue is very simple even at home; you only need two components: egg whites and granulated sugar and the presence of an oven in the house (or a microwave, we will tell you about the recipe for making meringue in it separately). Flavoring additives can vary, for example, vanilla and ingredients such as nuts, pieces of fruit or berries, or you can make meringue without them at all.

General rules for preparing meringues

There are only three main stages in a meringue recipe: whipping the ingredients into a fluffy mass, shaping the cakes, and baking them in the oven, but at each of these stages there are certain subtleties and requirements, violation of which can lead to failure:

• At the stage of beating the egg whites, add granulated sugar, or better yet, powdered sugar, not immediately, but only after achieving a fluffy foam. Moreover, add sugar or powdered sugar in small portions during the beating process;
• In order for the meringue mass to be molded successfully, it is best to use a pastry bag with nozzles that will give the product a beautiful shape. If you don’t have one at hand, you can use a thick bag with the tip cut off with scissors, squeezing its contents through the resulting hole.

When you prepare meringue in the oven, remember that it must be heated to at least +120 C by the time you place the baking sheet with meringue, so that the cakes dry out inside and do not fall off. The larger the meringues, the longer they bake.

Classic recipe for meringues in the oven with vanilla

Meringues according to this recipe are white and airy, with a pleasant vanilla scent, and can be consumed as an independent delicacy or as an integral part of a complex confectionery product.

Ingredients:

• granulated sugar - 250 grams;
• chicken egg (whites) - 4 pieces;
• vanillin - on the tip of a knife;
• oil - a small amount;
• flour - a small amount.

Prepare meringue at home according to the classic recipe as follows:

Carefully separate the whites from the yolks so that there is not even a drop of yolk in them.

Using a mixer for 2-3 minutes, gradually increasing speed, beat the whites separated from the yolks in a suitable container until fluffy white foam.

Gradually add sugar in small doses and continue beating with a mixer until it is completely dissolved. Add vanillin to the resulting dense white mass before finishing beating.

Cover a baking tray with a suitable size sheet of baking paper, lightly grease it with oil and dust with flour.

The method you choose remains to pipe the whipped protein-sugar mass for the meringue into cakes 4-5 centimeters in diameter. At +100 C for 70-80 minutes the process of drying the baked meringue takes place, if we are talking about a standard oven.

Homemade chocolate meringue recipe

For perfect results when preparing chocolate meringue according to this recipe, you should use chocolate with a high cocoa content, at least 70%.

Ingredients:

• granulated sugar - 100 grams;
• dark chocolate - 50 grams.

Prepare chocolate meringue at home like this:

1. While the meringue mixture is being prepared, turn on the oven to heat to +120 C.
2. Melt the chopped dark chocolate in a water bath, stirring constantly, without bringing it to a hot state.
3. Beat the whites, gradually adding granulated sugar until it is completely dissolved.
4. Once the sugar has dissolved, add the melted dark chocolate. If you do not stir it with a spoon until the color is uniform, the meringue will turn out in beautiful stains of white and chocolate tones.

On a baking sheet lined with a sheet of baking paper of the required size, slightly oiled, place the meringue of the desired size using the tool you have.

Coconut meringue according to this recipe turns out to be tender, airy and snow-white, if the coconut flakes are exactly snow-white. But for lovers of other colors, there is complete freedom in choosing colored shavings.

Ingredients:

• chicken egg (whites) - 2 pieces;
• powdered sugar - 90 grams;
• table salt - a pinch;
• coconut flakes - 30 grams;
• lemon juice - 1 teaspoon.

Prepare meringue with coconut flakes according to an exotic recipe at home like this:

1. Pour lemon juice into a dry container and rub it along its walls.
2. After that, put the whites in it and start beating them.
3. When the whites increase in volume, add powdered sugar and continue the beating process.
4. After finishing whipping the protein-sugar mass, add coconut flakes into it with gentle stirring, some of which can be sprinkled on the meringues before baking.
5. In a manner convenient for you, place the meringue mass on a baking sheet, covered according to its shape with baking paper, greased with oil, measuring 4-5 centimeters in diameter.

Place the baking sheet with meringue in an oven preheated to +110-130 C and dry the cakes until ready (usually no more than 45 minutes). By the way, after baking, the meringues can be glued together using chocolate paste, it will turn out beautifully!

Original recipe for meringue with Charlotte cream

Coat the airy cakes, stacked bottoms with each other, with cream from the remaining yolks. You need to pipe the meringues for folding using a cooking bag so that they turn out one on one, and when glued together with cream they look like white balls.

Ingredients for meringue:

• chicken egg (whites) - 6 pieces;
• granulated sugar - 1.5 cups;
• vanilla - 1 sachet;
• nuts - 1 cup.

For cream:

• chicken egg yolks - 6 pieces;
• granulated sugar - 9 tablespoons;
• fresh milk - 180 milliliters;
• vanillin - 1 sachet;
• butter - 200 grams.

Prepare meringue with Charlotte cream at home according to the original recipe as follows:

1. Carefully split the chicken eggs in half and, by rolling the yolk from one half of the shell to the other, cleanly drain the whites into a separate bowl.
2. Grind your preferred nuts (hazelnuts, peanuts, almonds, walnuts) in a convenient way.
3. Beat the whites with a mixer, alternately adding granulated sugar and vanillin. Add 0.5 tablespoons of nuts, prepared in advance, and carefully mix into the protein-sugar mixture.
4. Transfer the meringue mixture into a baking bag and place it portionwise on oiled baking paper lined with a baking sheet.
5. Place the baking sheet with meringue in an oven preheated to +120 C for approximately 1.5 hours.
6. Prepare the cream as follows: in a suitable heat-resistant container, dilute milk with granulated sugar and put it on moderate heat.
7. Beat the yolks with the remaining milk and pour this mixture into the boiling milk mixture while stirring. As soon as the whole mass begins to thicken, turn off the heat to prevent it from boiling and the yolks curdling. Allow the cream mixture to cool.
8. In another container, beat the softened butter with a mixer, add the yolk mass and vanillin while stirring.
9. Cool and remove the finished meringue from the baking sheet, spread the bottom of one of the pair of meringues with cream and combine it with the second, sprinkling the mixture with chopped nuts.

Diet meringue recipe with sweetener

Meringue cake lovers who limit their intake of sugar for any medical reasons will like this recipe because it is based not on granulated sugar, but on stevia extract. Other sweeteners are also possible. Vanillin will help improve its aroma.

Ingredients:

• chicken egg whites - 3 pieces;
• stevia herb extract - 0.5 teaspoon;
• lemon juice - 1 tablespoon;
• cinnamon - a pinch;
• vanillin - a pinch.

Meringue with sweetener according to a dietary recipe is prepared as follows:

1. In a suitable container, combine the whites with lemon juice and beat until fluffy with a mixer.
2. Add stevia extract into the resulting mass and continue whisking.
3. Pour cinnamon and vanillin into the fluffy mass and stir with a spoon until smooth.
4. Considering that the meringue mass, in the absence of natural sugar, is weaker in consistency, the meringue should be deposited from the pastry bag in small portions: otherwise it will settle during the baking process and lose its lush appeal.
5. Dry until fully cooked in an oven preheated to +100-120 C.

Summer meringue recipe at home

Children will be the first to enjoy such picturesque meringues; they will successfully decorate any dessert table. Any tender, juicy, seedless berries go well with this cake: raspberries, blackberries and strawberries.

Ingredients:

• chicken egg - 6 pieces;
• granulated sugar - 2 cups;
• cinnamon - 0.5 teaspoon;
• chocolate - 100 grams;
• fresh berries - 200 grams.

According to the summer meringue recipe at home, prepare it like this:

1. Sort the washed and dried berries into whole and mashed ones. From the latter, squeeze out the juice in the amount of a tablespoon. The rest of the berries will have to wait.
2. Beat the whites in a suitable container, gradually adding sugar and crushed into powder. At the end of whipping, add squeezed berry juice, the color of which can be enhanced with a small amount of food coloring.
3. Place the prepared meringue mass on a baking sheet lined with oiled baking paper and place in the prepared oven at +100 C to dry the meringue.
4. At this time, melt the chocolate in a water bath.
5. Place the finished meringues on a dish, cool, remove the tops with a spoon, which will make their surface smooth.
6. Place the prepared berries on top and pour melted chocolate over them. As soon as the chocolate hardens, the dessert, beautiful and tasty, is ready to decorate your table and delight you with its excellent taste.

Homemade nut meringue recipe

Any nuts are suitable for such a cake, but not mixed with each other, because it will not be a bouquet of aromas, but a jumble of them.

Ingredients:

• fresh chicken egg whites - 4 pieces;
• granulated sugar or powdered sugar - 180 grams;
• nuts - 50 grams;
• lemon juice - 1 teaspoon;
• table salt - a pinch.

Prepare meringue at home according to a nut recipe as follows:

1. Cool the peeled nuts, dried in a frying pan, place on a cutting board and roll out with a rolling pin so that they are evenly crushed into visible pieces.
2. Beat fresh egg whites with a pinch of salt with a mixer in a suitable container and, pouring lemon juice into them, continue beating, gradually adding sugar.
3. As soon as the homogeneous mass becomes snow-white with a slight shine, stop the beating process.
4. Pour nuts into the prepared mixture and carefully stir them until smooth with a spoon.
5. All that remains is to transfer the mixture into a pastry bag and place it in equal portions on a baking sheet with oiled baking paper.
6. Place the baking sheet in a preheated oven to +100 C and bake for at least two hours, because the presence of nuts, due to their fat content and weight, slows down the rise of the meringues.

Classic meringue recipe in the microwave

All previous meringue recipes were about how to make a cake in the oven, and now we will tell you how to cook meringue in the microwave. In principle, this method of preparing meringue is no different from the classic recipe, only the heat treatment format changes.

Ingredients for making meringue in the microwave:

• egg whites - 3 pieces;
• granulated sugar - 200 grams;
• butter - 1 teaspoon;
• salt - a pinch;
• citric acid - on the tip of a knife.

To prepare meringue in the microwave, you will need the oven itself, ingredients and some utensils: a mixer, a deep bowl, parchment and a pastry bag for forming the meringues.

According to the classic recipe for meringue in the microwave, cook as follows:

1. Separate the yolks from the whites, preferably placing each egg in a separate container.
2. Place the whites in a deep bowl, add a pinch of salt, 2 tablespoons of granulated sugar and beat the mixture until thick white foam.
3. Pour citric acid, half the remaining volume of sugar (sand or powdered sugar) into the increased protein mass at the tip of a knife and continue beating the mixture until the sugar is completely dissolved.
4. Line a microwave-safe tray with parchment (baking paper), after greasing it with butter.
5. Place the resulting protein mass in a pastry bag and use it to pipe small meringues of equal size so that there is the required distance between them to avoid sticking together. If you don’t have a pastry bag, you can use a plastic bag with a corner cut off or simply spread out the meringue with a spoon.
6. Turn on the microwave to convection mode, heat to +130 C, place a tray with meringue in it and continue baking the cake for 30 minutes

By the way, you can also make multi-colored meringues using food coloring (powder).

When separating fresh chicken eggs into whites and yolks, care is required so that not a drop of yolk ends up in the white mass. It is better to divide each egg in a separate container, which will help avoid stale eggs, and add them one by one to a common container.

To obtain a stable meringue mass, pre-cool the whites in the refrigerator. The container for whipping egg whites must be metal or glass, excluding aluminum utensils. Plastic containers also do not allow you to whip up a fluffy protein mass. It is very important that the walls of the container for whipping egg whites are absolutely clean and dry. This requirement also applies to the mixer, on which there should not be a single drop of fat.

When baking meringues in a gas oven, it is quite difficult to strictly maintain the temperature regime. If it rises during the drying process, the meringue will darken. For this reason, it is better to entrust such a delicate task to an electric oven, where the set temperature is maintained more accurately.

Meringue is an ideal dish for tea.

It is simple, but at the same time sophisticated.

This is a fairly tasty dessert, but it is not too heavy on the stomach.

Preparing a protein dessert, at first glance, is easy, however, there is a whole set of rules that must be followed in order for it to turn out delicious.

In this article we will take a closer look at how to prepare this sweet dish so that your guests are not only satisfied, but also want the hostess to share the secret recipe.

Rules for making meringue at home

This treat is made from egg whites, which must be beaten with sugar.

The dense, airy protein substance is laid out in the form of cones and baked in the oven.

A well-cooked product is dry on top and slightly viscous on the inside.

When preparing this dessert at home, you should remember two basic rules:

1. Egg whites should always be beaten thoroughly. Properly whipped whites are the basis of any meringue. The whites must be beaten thoroughly; there should be no sugar particles or lumps of different densities. The mass should be homogeneous, viscous, airy. If you beat it poorly, the end result will be a dish that will not hold its shape and will most likely sag during cooking.
2. Meringue is made in the oven. It is this kitchen appliance that should be given maximum attention. It is absolutely forbidden to put dessert in a cold oven. You should preheat the oven to 150 degrees, and only then put a baking sheet with pieces of delicacy there. In turn, you can’t take it out of a hot oven either. You need to wait until the oven cools down and only then take out the dried cakes. Such complex rules for handling an oven are understandable. On average, meringue takes about two hours to cook. The cake is not baked, but dried at medium temperatures. Only with slow, patient cooking can this dish be dry on the outside and soft on the inside.

Requirements for cookware and cooking conditions

At home, the main problem is the presence of dampness in the premises.

Most of all, this dessert is afraid of moisture.

To make it delicious, you should:

1. Use only clean and dry utensils during baking.
2. Avoid baking in humid weather.
3. Carefully monitor the temperature. The meringue should dry, not bake.

You should also make sure that the utensils used for whipping egg whites are grease-free.

Chocolate meringue with sesame seeds

Fry the sesame seeds until they have a light golden hue.

Grate the chocolate on a coarse grater.

Place the egg whites in a bowl.

Beat them at high speed.

When the mixture begins to thicken, add lemon juice.

Then, without stopping the mixer, add sugar.

You need to stop whipping when the mass becomes very thick.

Now you should add sesame seeds.

Make sure it is cool first.

Hot sesame cannot be added to the protein mixture.

Then you need to add the grated chocolate and continue kneading.

Place on a baking sheet previously lined with parchment paper or foil.

When laying out, use 2 spoons.

We scoop out the mass with one, and with the second we clean off what has stuck to the first spoon.

Cook for about half an hour in the oven at 150 degrees.

A great chocolate brownie is best served with coffee, but if you're not a fan, tea works great too.

For those who don’t particularly like chocolate, we present the simplest recipe in the video below:

Delicious and tender coffee-based meringue

This type of dessert is prepared almost the same as the previous one.

But there are still a number of differences.

This delicious cake is perfect for those who don't like sugary sweet treats.

A coffee-protein dessert prepared in the oven can be either a separate dish or as an additional decoration for other cakes.

So, this recipe for making meringue in the oven should be in your arsenal.

What we need:

• egg whites – 3 pieces;
• sugar – 150 grams;
• instant coffee – 2 teaspoons.

The listed ingredients are enough for 1 baking sheet with meringue.

The entire cooking cycle will take about three hours.

So, the procedure is:

1. Carefully separate the yolks from the whites, place the whites in a dry and clean container.
2. Beat the whites with a mixer for 10-15 minutes, add sugar while whipping.
3. Pour in the coffee and gently mix the mixture with a silicone spatula.
4. Place the mixture on a baking sheet. You can additionally sprinkle the products with coffee.
5. Dry at 120 degrees for three hours.

The finished coffee dessert should not be dark in color.

Its color after cooking should differ only slightly from the original.

A simple recipe for meringue with walnuts

Nuts go perfectly with almost any dessert.

In order to make a sweet protein treat based on walnuts, we will need:

• 2 eggs;
• 200 grams of sugar;
• 50 grams of walnut kernels.

Separate the yolks from the whites, beat, adding sugar in the process.

After reaching a thick mass, place on a baking sheet.

Coarsely chop the walnut kernels.

Sprinkle the mixture with them.

You can bake either on parchment or using a silicone mold.

Bake at 150 degrees for 30 minutes.

If you love coconut, then see the following method of cooking with coconut flakes:

Secrets of the perfect dessert

Meringue is a simple dish that is not easy to prepare.

The main problem of cooks who take on this dessert is the desire to follow the recipe in everything.

In fact, the best way to tell if a dish is cooked is to test how easily it releases from the parchment paper.

If this happens easily and without problems, then the baked goods are dry and there is no need to keep them in the oven.

If it comes off with difficulty, it means the base is wet and needs to be dried some more.

It is important to achieve a balance between temperature and time.

There are a large number of recipes with apples. They are used in baking and other dishes, eaten raw and baked. And what kind of jam is made from them, which simply cannot be described in words, how tasty and aromatic it is.

You can find a variety of pumpkin dishes with step-by-step cooking instructions. Healthy and nutritious food is always a priority!

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For example, a fairly dry meringue will be obtained if you bake it at the minimum temperature for the maximum period of time.

At the same time, a cake that is baked at a high temperature but quickly will be sticky on the inside and dry on the outside.

Choose your ingredients carefully.

The delicacy is very picky about proportions.

If the recipe says 2 eggs and 200 grams of sugar, this does not mean that this is exactly how much is needed.

Eggs can be large or small and this must be taken into account.

The ideal way to determine the degree of readiness of a dessert to go into the oven is to see how well the cream peaks during the cooking process.

If, when you pull the mixer out of the cup, you get a stable peak, then the mixture is ready for baking and you no longer need sugar.

For those who don’t want to stop making cakes and want something new and interesting, we have prepared a video recipe for a light meringue cake: