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.
French way
This is the simplest, it can be used for trying to master this dish, as well as for making simple meringue shapes, without subtle patterns. The protein mass turns out fluffy, strong, but with clearly visible bubbles, so set aside 
there is no point in putting masterly roses on a baking sheet; they will “float”, if not immediately, then during baking. Therefore, you need to prepare cakes from it in the oven or in the microwave without any special tricks - just oval cakes.
Ingredients:
- Egg whites- 2 pcs
- Salt - a pinch
- Granulated sugar or powdered sugar
Here's how to prepare meringue in French: Pour the chilled whites of two eggs into a saucepan or bowl, add a pinch of salt to them and begin to beat with a mixer or whisk (in general, this can even be done with a fork, but it will take a long time) until strong foam. Then we begin to gradually add powdered sugar or sugar to them, continuing to beat. You will need approximately two hundred grams of powder per protein. However, the exact amount of powder is determined “by eye”, since it must be added to the proteins until a certain point - the appearance of the so-called “hard peaks”. This is when the cream does not fall from a raised mixer or whisk, and the peaks (“icicles” of meringue) do not bend under their own weight.
Italian way
making meringue differs from the French one 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 the beating of the whites never 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.
Ingredients:
- Egg whites - 2 pcs.
- Sugar syrup - approximately 300 g
- Citric acid or lemon juice
First, cook the sugar syrup: two parts sugar, one part water, a little lemon juice. For a meringue made from two proteins, you need to take two hundred grams of sugar per one hundred grams of water. Beat the whites into a strong foam and, continuing to beat, pour hot syrup into them in a thin stream. Whisk the cream until the mixture has cooled completely.
Swiss way
Preparing meringue is the most time-consuming, 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 mass you can make the most imaginative cookies, and 
they dry very quickly, faster than all others, and you can draw beautiful complex patterns with it.
Ingredients:
- Egg whites
- Granulated sugar
- Lemon juice
The cooking method is as follows: Place a bowl of egg whites and sugar over a pan of boiling water (one egg white - one glass of sugar). The bottom of the pan should only be heated by steam and not come into contact with water. We begin to beat the whites first at the lowest speed of the mixer until all the sugar has dissolved. And after that, increase the speed and beat until tender, resulting in a white, dense, thick cream.
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.
Rules for preparing “Merringue”
The optimal ratio of proteins to sugar is 1:2.6. In order to bake one tray of small cakes, I take 3 eggs and 0.5 tbsp. Sahara.
Proteins must be the freshest! Only fresh proteins are able to retain air and give a dense, thick mass.
To obtain a high-quality mass, the whites are cooled to a temperature of +2°C before beating (i.e., taken from the refrigerator immediately before beating). Uncooled whites do not whip well, and the baked semi-finished product will be blurry. By the way, it is also best to refrigerate the meringue sugar.
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.
First, beat the whites until their volume increases 4-6 times, then slowly add vanilla powder and sugar. All sugar is not added immediately, but several times (in a thin stream or in small spoons).
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!
Dishes and whisks must be not just clean, but perfectly clean, free of grease and any impurities. By the way, when choosing a bowl for whipping, keep in mind that the volume of whipped egg whites will increase four to five times. In addition, the container in which you beat the whites must be dry, otherwise the whites will not beat well.
To degrease, wash dishes in slightly soapy water, then rinse in very hot water. Dry the dishes with a completely clean and dry cloth. To be sure that there are no traces of grease, wipe the dishes and whisk with a slice of lemon.
Egg whites should not be beaten in a metal bowl, otherwise they will darken.
There should be few proteins so that the whisk is not completely immersed in them, otherwise aeration will be impossible and the whites will not beat well. The more egg whites you use, the longer the beating should be at each stage.
It is believed that it is better to beat the whites with a whisk, since the electric mixer heats them up, so there may be a thin foam. But, as a rule, they beat well with a mixer :o)
First, beat the whites at low speed for 2 minutes until yellow foam forms. If there are more than two whites, then you need to beat longer.
Then you need to switch to medium speed and beat for another minute, and finally continue whipping at maximum speed until the desired stage.
You cannot beat the whites for too long, because this way you will achieve the opposite effect: the mass will not be airy and fluffy, but smooth and dense. Unfortunately, you can’t make meringue from it anymore. Five to seven minutes of intensive beating is enough.
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. It is usually recommended to pour a teaspoon into the whites. very cold water- this way they whip up better.
Sometimes a pinch of salt is added to the whites before beating - it gives strength to the whites.
Catching the moment when the whites are whipped to maximum volume is difficult for a novice cook. However, this point can be determined experimentally. There are three proven methods. In the first case, after stopping the whipping process, lift the whisk slightly so that the whipped whites can form a peak. If the whipped egg white does not fall off and clearly maintains its height, then your work has been crowned with success. But if the whipped whites will be used in the future as part of other ingredients, for example for a cake or soufflé, then the protein peaks should be slightly plastic, slightly lowering when the whisk is lifted.
In the second case, just try to slowly and carefully turn the pan with the squirrels upside down. If the foam does not try to flow down the walls, but holds tightly in the pan, the whites are ready.
In the third case, simply place a knife or fork in the center of the pan with the protein foam (with the teeth or tip pointing to the bottom). In tightly whipped foam, both the knife and fork will stand firmly without the help of your hands.
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.
The baking tray should be prepared right away so as not to bother with it later, when the protein mass is already ready and begins to quietly settle out of impatience and boredom. Place tracing paper, parchment paper or special baking paper lightly greased with margarine (butter) on a baking sheet. If you grease it heavily, the bottom of the cakes will tear; if you don’t grease it at all, you will eat meringue with paper.
You can add portions of the protein with a spoon or a pastry syringe. You can transfer the protein mixture into a plastic bag, cut off the tip on one side and carefully but quickly (as air evaporates, the quality becomes low, density increases, and dimensional stability decreases) squeeze the resulting mass in the form of balls onto a baking sheet. Leave a distance between the “blanks”; the meringue will increase in size.
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.
The meringue should be placed in a preheated oven, let it heat up while you spoon the mixture onto a baking sheet covered with tracing paper. I set it to 150°C.
Once you place the meringues in the preheated oven, they should rise immediately. As soon as the meringues “grow”, you must immediately reduce the heat to a minimum (by about 100°C), otherwise they will burn. Leave for about 2 hours. It is recommended to dry the meringues in the oven at low temperature for a long time (one and a half to two hours), then they will dry well and turn out light and with a delicate texture.
By the way, my friend lights the oven only when she has already placed a baking sheet in it and immediately turns it on to a temperature of 100°C - and her meringues turn out excellent. And it bakes for only 40-50 minutes. Apparently, a lot depends on the oven itself.
Cooking time depends on the size of the meringue and the features of the oven. Do not open the oven for at least the first 30 minutes, otherwise the meringue will settle. But it is better, in my opinion, not to open the oven for at least 1 hour, although some housewives believe that, unlike many other baked goods, the oven can and even should be opened while preparing meringue - open it slightly with an inserted pencil. It’s easy to determine readiness: baked meringues easily come off the sheet.
The finished meringue is not white, but slightly creamy in color.
Once cooked (but still hot), the meringues remain soft until they cool, so you can leave them in the turned off oven.
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.
For a new portion of meringue, take a fresh sheet of tracing paper each time.
While baking meringues, do not allow any shaking - do not slam doors and windows, do not allow children to run and jump around the kitchen.
Ready-made meringues can be decorated with cream, poured with some syrup, or topped with berries, but, in my opinion, they are quite tasty on their own.
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To prevent the meringue baskets from melting under the influence of cream, jam or marmalade, 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.
In order to decorate meringue cakes, you can prepare, for example, chocolate-nut cream. To do this, roast the nuts and grind them using a blender. Melt the chocolate in a water bath and cool slightly. Meanwhile, whip cream (preferably 35% fat). Add chopped nuts and melted chocolate to the whipped mass. Using a pastry bag, the meringue cakes are decorated with cream on top.
The meringues can be sealed in pairs (with whipped cream or buttercream) and refrigerated.
Store the finished meringue in a dry place. You can store them in plastic bags, otherwise they will pick up moisture from the air and will not be crispy.
That's all. Difficult? Try it and see for yourself.
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1. Carefully separate the whites from the yolks and pour into a deep non-metallic bowl. |
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2. Pour sugar or powdered sugar (a glass of sugar for every four to five whites) into a separate cup and set aside. |
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3. Start beating the egg whites with a mixer, gradually increasing the speed. |
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4. As soon as the protein foam becomes rich white and acquires some density (you can check with a spoon), we begin to add sugar little by little (preferably one dessert spoon at a time). |
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5. Beat the foam until all the sugar is completely dissolved. |
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6. At this stage, you can add nuts, grated chocolate, condensed milk or anything else to your taste to the protein mass. Any “addition” is carefully mixed into the foam with a spoon. |
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7. The readiness of the mixture for baking is checked as follows: scoop the foam into a slightly damp spoon and turn it over. The foam should not leak, fall out or lose its shape. |
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8. Place the cakes on a sheet lined with parchment or foil using the same spoon or pastry syringe (the shape and size depend only on your desire). |
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9. The meringue is dried in the oven at a minimum temperature (no more than one hundred degrees). Depending on the size of the cakes, the meringue is dried for an hour or two. The finished cakes will be crispy and slightly crumbly. |
Based on materials from kedem.ru, cherrylady.ua, domznaniy.ru
As you can see, making meringue at home does not require any super complex skills. It's simple, fast, and most importantly, delicious! Bon appetit and culinary victories!
PS. Meringue is a delicious delicacy, but girls who are on strict diets should always remember that the calorie content of the dessert is very high: 100 g is 310 kcal.
Friends, good afternoon! Let's prepare a French delicacy from beaten egg whites with sugar baked in the oven. As you may have guessed, this dish is called “Merringue,” which translates from French as kiss. Anyone who has tried this wonderful dish will agree that it can be compared to a tender kiss. We will prepare it at home in the oven and attach detailed step-by-step photos so that everything works out for you.
Housewives who often cook sometimes have a question about what to do with the whites that are left after preparing some dishes where only yolks were needed. Make meringue, you won’t go wrong, these delicate cakes will melt on the lips of satisfied loved ones. Everyone is happy and the squirrels are not missing.
Various types of desserts are prepared from meringue, each of which has its own characteristics and preparation secrets. We advise you to carefully study the preparation issue, since the details are very important, literally one wrong step and the dessert may not work out.
There are different types of meringues from different ingredients, in this recipe we will show you how to make meringues from simple products that are found in every home. So, let’s prepare a classic meringue recipe in the oven at home.
Required Products:
- Egg whites - 5 pieces;
- Granulated sugar - 250 grams;
- Salt - 1 pinch.
Detailed cooking method:
1. We take good, fresh chicken eggs. First of all, we separate the whites from the yolks, we only need the whites. It is important that the yolk is not damaged, otherwise the whites will not beat well. The container in which we will beat the whites should be glass or metal; in a plastic bowl the whites will be beaten a little worse.
Not a drop of water, oil, or fat should get into the protein, otherwise the meringue will not work.
2. Add a pinch of salt, and for the mass to beat well, the eggs should be slightly cooled.
3. Start beating with a mixer and adding sugar little by little. Beat until fluffy, about 10 minutes.
4.
We transfer our mixture into a pastry bag or you can directly spoon it onto a baking sheet. We use a file, it’s quick and easy, then you don’t have to wash anything, you just throw it away and that’s it. Cut off the tip of the bag and squeeze the mixture onto a baking sheet pre-lined with baking paper.
5. We form our future bezes beautifully and carefully.
6. We put the baking sheet in the oven, preheated to 100 degrees for about 1 - 1.5 hours, if there is a fan in the oven, then turn it on, since our dessert should be dried and not baked.
This recipe for meringues in the oven is very simple and does not require much effort, we hope you like it.
This recipe makes very tasty meringues, and using this example we will share with you the main secrets of preparing such a delicious treat. Now we will tell you in detail how to make meringue at home.
Meringue is a simple dish at first glance; it would seem that it could be easier to beat eggs, add sugar and that’s it.
Products:
- Chicken egg - 5 pieces (white);
- Sugar - 240 grams;
- A pinch of salt;
- A pinch of citric acid or lemon juice - 1 teaspoon.
There are certain rules and subtleties that must be followed for a 100% good result:
1. Fresh eggs are a must for Meringue. To determine the freshness of an egg, beat it into a bowl and observe. If a chicken is looking at you from a bowl, then such an egg will not make meringue :)
Now seriously, if the white holds its shape and wraps around the yolk in a tight ring, then the egg is fresh. If the white is not dense, but spreads a lot, then this egg is not suitable for meringue and you definitely should not prepare this dish from such eggs.
2. There are different opinions on what temperature eggs should be, some say they should be at room temperature, others specially cool them. We make meringues quite often and use regular chilled eggs from the refrigerator, we don’t put them in the freezer or anything else.
3. For the meringue, we need a completely dry pan, any pan will do except an aluminum one, in it the protein loses its color, elegance, and becomes grey.
4. Carefully separate the white from the yolk; not a drop of yolk should get into the white. We recommend separating each egg over one bowl, and pouring the separated white into a separate bowl. We don't need the yolk; we remove it.
5. Approximately one egg requires 50 grams of sugar. Our glass is approximately 240 grams, so let's take five eggs.
6. In order for our whites to beat successfully, we add literally a pinch of salt and start beating with a mixer or blender at low speed until foamy. Next, increase the speed and continue beating for about five minutes.
7. Add 2-3 tablespoons of sugar in small portions at low speeds and continue beating the egg whites, gradually increasing the speed for 10 minutes. The egg whites are whipped until dense peaks form, the mass should be quite thick, even if you turn the dishes over, they should not flow out; in the literal sense, you shouldn’t turn the dishes over, in case they weren’t beaten well enough :)
8. Add a few granules of citric acid, literally a small pinch, or a teaspoon of lemon juice and whisk another drop until everything dissolves.
9. We must place the meringue in a preheated oven to 100 degrees, it is important not to use high temperatures. Place the meringue on a baking sheet lined with parchment paper. You can use a special pastry bag, placing the mixture there in advance. We use two spoons to make the meringue look like fluffy clouds; the larger the spoon, the larger the dessert.
10. Bake for about 1-1.5 hours, always in a closed oven, which we do not open. Next, open the oven slightly, turn it off and let the dish cook and cool for a couple of hours.
So we prepared the meringue recipe in the oven, it didn’t burn, it came off the paper easily, it turned out quite dense and airy.
Do you watch your figure and constantly count calories? Do you think something as sweet as meringue is not for you? We hasten to please you and offer an amazing meringue recipe without sugar and eggs, namely a dietary vegetarian dessert. The main ingredient of our dessert is very unusual, it is called aquafaba - this is a viscous liquid that is obtained after boiling chickpeas or other legumes, the liquid that we usually pour out after cooking. And its whole secret is that due to its high protein content, in combination with starch, it whips as well as egg white. This means that you can make Mousses, soufflés, meringues, airy biscuits and even foam for coffee.
We are preparing meringue, the classic recipe uses egg white and sugar, but we will prepare it from a decoction of chickpeas and maple syrup.
For aquafaba (150 ml):
- Water - 700 ml.
- Chickpeas - 200 grams;
For the meringue:
- Maple syrup - 100 ml;
- Aquafaba - 150 ml;
- Salt - 1 pinch;
- Citric acid - ⅓ tsp;
- Beetroot juice - optional;
- Vanillin - ½ tsp;
Preparing meringue without sugar:
1. We prepare aquafaba, wash the chickpeas, soak them for 8-10 hours or leave them overnight. Drain the water.
2.
Add 400 ml of clean water and put on fire. Cook until soft for about 2 hours, covered. During the cooking process, the water will boil away, so add another 300 milliliters.
3. At the end of cooking, there should be a little water left in the pan, just as much as we need, about 150 milliliters. The broth is ready, and you can make delicious cutlets or cutlets from the chickpeas themselves.
4. Pour the liquid into a deep container and beat in a mixer at high speed until white foam. Five minutes and the foam is ready.
5. Now add the heated maple syrup, continuing to beat until soft peaks form.
6. Add citric acid, salt and vanillin.
7. Beat until stiff peaks form.
8. Transfer the resulting mass into a pastry bag or bag with the tip cut off.
9. Squeeze the cream onto a baking tray lined with baking paper; we added a little beetroot juice to part of the mixture for a beautiful color. If the mixture spreads, it means you haven't whipped it enough.
10. Place our meringues in a preheated oven at 100 degrees for one hour.
11. If the meringues are hard and release well from the paper, then they are ready, but it is important to leave them in the oven until they cool completely.
By the way, 100 grams of the product contains only 154 Kcal.
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Alexander Khoroshenkikh
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Ingredients:
- 4 egg whites;
- 1 - 1.5 cups powdered sugar (or sugar);
- a pinch of vanillin;
- 1 tsp lemon juice.
How to make meringue at home
1. The meringue recipe is quite simple and it all depends on how the whites are beaten. So, separate the whites from the yolks and pour them into a clean and dry mixing bowl. In order for the whites to beat well, they must be well cooled. Therefore, I put the already separated whites in the refrigerator for 10 minutes before whipping, as they say, just in case. But this is not at all necessary. But I still recommend adding lemon juice, it will help us when whipping and give the meringue a pleasant taste. Squeeze about 1 tsp into the bowl with the whites. lemon juice (you can use more, it won’t hurt).
2. Start beating with a mixer at low speed. When the whites turn white and begin to foam, increase the speed.
3. Beat until strong foam. Well-beaten whites should stay on the spoon and not spread.
4. Add powdered sugar. If you don’t have it, you can replace it with sugar, but the most tender meringues, it seems to me, are made from powdered sugar. This time I came across powdered sugar that was not of very good quality and was somewhat coarsely ground. The photo shows grains, but it is better if they are not there. Stir with a spoon from bottom to top so that the whites absorb the powdered sugar and thicken a little more. If necessary, add more powdered sugar. If the sugar grains do not dissolve well, you can use a mixer and beat a little more at low speed. 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 it with a very thin layer of vegetable oil. Spread the future meringues with a spoon or squeeze out the protein mass using a pastry syringe.
Place in an oven preheated to 90 degrees for 1 - 1.5 hours. The meringues should dry well and not turn yellow.
These are the cute meringues you get in the oven. They just melt in your mouth!
Meringue recipe in a slow cooker
Since the multicooker bowl is not very wide, we will need fewer ingredients:
- 2 squirrels;
- 0.5 tbsp. powdered sugar or sugar;
- vanillin on the tip of a knife;
- a few drops of lemon juice.
Prepare the protein mass for the meringue as described above. Lightly grease the multicooker bowl with vegetable oil and add the egg whites whipped with sugar. Let's level it out. The layer should not be thick so that it dries well from the inside.
Turn on the “Multi-cook” mode and set the temperature to 100 degrees. To start, set the timer for 1 hour. Cook with the lid open to prevent condensation from collecting, which prevents the protein from drying out. Check for doneness 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 a toothpick, it’s time to turn off the multicooker. You can touch with your finger how soft the meringue is. Otherwise, set it 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. The meringue in the slow cooker is ready! Happy tea drinking to all those with a sweet tooth!
You can make meringue correctly and then cook delicious and crispy meringue in the oven with the help of our recommendations and recipes that you will find below. When you hear the word “meringue”, your mouth starts to water; tender and light meringues will please everyone’s taste.
When buying such a dessert on the shelves of a grocery store, it is impossible to be sure of the composition and quality of this product, so why not make real meringue at home with your own hands? It won't be difficult at all if you follow the recipe. You should separate the whites from the yolks very carefully. The container for whipping egg whites must be completely dry and free of residual fat.
Step-by-step recipe with photos. Preparing meringue and baking meringue in the oven:
THE BEST RECIPES FOR PREPARING THIS DELICITY AT HOME IN DIFFERENT WAYS (MERINGUE CAKE, MERINGUE CREAM, FRENCH STYLE) .
A classic recipe for making meringue at home.
Take 4 egg whites and 2 cups of sugar. When whipping the whites, you need to add sugar in small portions until you get a smooth, stiff consistency. Place everything in small parts on a baking sheet and bake for 45-55 minutes (optimal temperature - 110 degrees). Remove only the cooled product from the oven.
For guests, you can prepare chocolate-colored meringue, with a crispy crust and delicate viscous content. How to make meringue with a similar filling at home?
Preheat the oven. The required temperature is 100 degrees, if the oven has a fan, set it to 110 degrees. Place 2 baking sheets covered with foil or parchment.
For 16 desserts, take 4 eggs, take them out of the refrigerator in advance to warm up a little. Remove the yolks, pour the whites into a clean container, beat with a mixer (not too quickly) until a fluffy cloud is obtained. Add speed to the mixer and add sugar with a spoon (115 grams prepared) this way: add a spoon, beat for 4 seconds, add again. Do not overdo it; when you get a thick mass, stop the process.
Sift through the powdered sugar (also 115 grams) and add 30% to the mixture, stir with a spoon, then add the rest in parts. Do not stir for long.
Spread the mixture onto a baking sheet. It is better to take 2 dessert spoons and use the other to correct the shape of the desserts, making them oval. An oven with a fan will bake the meringue for about 100 minutes, without it - 75 minutes.
The finished dessert gives off a hollow sound when you knock on it, and comes off the foil without any problems. Everything cools down in the oven. 1 serving contains 15 grams of carbohydrates and 1 gram of protein, no fat. The energy value is 60 kilocalories.
If desired, pour chocolate glaze over the meringues (mix 4 tablespoons of cocoa and sour cream, 6 tablespoons of sugar, 30 grams of butter). Another option is to add ground ginger to the mixture.
If some of the meringues are broken, use them as a filling for pancakes or mix the slices into ice cream. Coffee, mulled wine and fondue go well with meringue.
Now you know how to make crispy and delicious meringues at home with your own hands using simple recipes. Absolutely anyone can make real meringue, and the simple recipe allows you to prepare crispy sweets at home using ingredients that can be purchased at any supermarket.
♦ VIDEO. STEP-BY-STEP RECIPES FOR BEGINNERS:
Cooking time: 2 hours 20 minutes Servings: 50
A wonderful dessert with a French name that translates as “kiss”. Melting on the lips, sweet, tender. Of course, it's meringue or meringue! Want to learn how to cook it at home? It is not difficult:)
A lot of yolks go into the Easter dough, but the whites remain “out of use.” Do you also have a lot of egg whites left after preparing the pasochki? Now we will find a use for them! And very tasty: let’s make real meringue at home! Light, airy, with a crispy thin crust and a crumbly center.
I usually used the leftover egg whites to make an omelette or chiffon cake. But at the same time, I have long dreamed of learning how to make homemade meringue. I even tried to bake cakes for the Kyiv cake once, but due to non-compliance with the temperature conditions, the result was not a white light meringue, but a golden sweet toffee. But the second time I finally learned! And I learned all the nuances, which I will now share with you, so that the meringue succeeds the first time!
The main thing for success: beat the whites correctly - once, and maintain the baking mode - twice. I cook in a gas oven, but I think the recipe would be suitable for an electric one - you just may need to adjust the baking time.
Ingredients:
For 45-50 pieces:
- 3 egg whites (total weight about 100 g);
- 150 g sugar;
- A pinch of salt;
- A pinch of citric acid.
Homemade meringue: recipe in the oven
Meringue secret #1 - Fresh eggs!
The first thing we need is fresh eggs. The most recent! Because it is the freshest whites that whip better: they are denser, more elastic, and the foam from them holds its shape well. And from old proteins the foam is not so stable. How can you tell if an egg is fresh? Carefully break it onto a saucer and look: the old white is spreading; for fresh ones, lie around the yolk in an elastic oval.
Trick number 2 - how to separate the whites from the yolks
Previously, I poured from one half of the shell to the other - the white poured down into the bowl, and the yolk remained in the shell. But this method is not the best, since sometimes the sharp edge of the shell can damage the yolk, and if even a little gets into the whites, they will not whip up properly. Therefore, it is much more convenient to pour the egg into your hand: the yolk remains intact in the palm, and the white is poured into the bowl through your fingers.
And also, break each egg over a separate bowl: if you suddenly get a stale one, you don’t need to replace all the whites.
Know-how No. 3 - proportions and composition
Now let's figure out how much sugar we need. For 1 white of a medium egg, take 50-60 g of sugar. For 3 proteins - 150-180 g, respectively.
For an excellent meringue, in addition to proteins and sugar, you will need a few more grains of citric acid and a pinch of salt: these additives improve whipping, add stability to the foam, and the acid slightly brightens.
Please note: the result depends not only on the correctly selected products, but also on the condition of the dishes. Both the container in which you beat and the whisks should be clean, dry and not greasy. Therefore, wash them thoroughly, wipe with a lemon wedge and wipe dry. And you can start!
Important point No. 5 - egg temperature
There is an opinion that it is necessary to beat chilled egg whites. This is not entirely true. When chilled they whip up faster, but when warm they whip up better! From the physics course we know that when cold, substances compress, and when warm, they expand. So, in cold proteins, the bonds between molecules are less extensible, so they cannot accommodate many air bubbles that form foam. They whipped it up quickly and that was it. And then they settled down just as quickly. And although warm whites need to be whipped a little longer, the molecular bonds in them are more elastic and can hold much more air, and are more stable. Therefore, we take the whites out of the refrigerator half an hour in advance so that they warm up to room temperature.
Making homemade meringue:
Add a pinch of salt to the whites and beat at low speed for 2 minutes. At first, the mass will be translucent, foamy, with bubbles, as if in champagne; then it will gradually turn white and thicken - and now you have a light, but quite thick foam, on which traces of the corollas remain. It's time to slowly add sugar.
But we don’t drink all at once! Add sugar 1-2 teaspoons at a time, whisking constantly. Along with the first spoon of sugar, add a few citric acid crystals.
I add sugar 1-2 spoons every 15-10 seconds. It takes 6-7 minutes to introduce all the sugar. Gradually increase the beating speed from low to medium and then to maximum. After adding all the sugar, beat for another 1.5-2 minutes at high speed. The foam is getting thicker.
It is enough to beat when it reaches the condition of “hard peaks”: take out the mixer and look at the “snowy peaks” - do they rise proudly and do not bend? Great! Control check: turn the bowl over :) A well-beaten mass not only won’t fall out, it won’t even move!
Cover the baking sheet with parchment, grease with butter or vegetable oil - a little. Place the mixture in a pastry bag with a nozzle or simply cut off a corner and place it on a sheet of benzene. You can put it out with a spoon dipped in water, but with an attachment the cakes come out with a more beautiful shape. Place them 3-4 cm from each other - in the process the meringue spreads a little and becomes larger. You can make many small cakes or one large cake layer.
If you have a culinary syringe with attachments, use it to form the meringues. It turns out beautiful!
Place the meringue in the oven, preheated to 110C, in the middle, and bake. By the way, it is more correct to call the raw protein mass meringue, but when baked it is already meringues.
At what temperature should you bake meringues in the oven?
In order for the meringue to turn out the way you want - dry and light - you need a fairly low temperature. In fact, it is not baked, but dried. Therefore, the temperature in the oven can fluctuate between 100 - 120C.
You should not exceed the threshold of 120C, since the high temperature melts the sugar in the meringue, forming that same caramel toffee of a golden-amber hue. This meringue stretches and sticks to your teeth like chewing gum :)
So the optimal temperature would be 110C.
How long to bake meringue in the oven
At this temperature, the meringue dried in my oven for 2 hours. For different ovens and depending on the size of the bezes, the time can vary from 1.5 to 2 or a little more hours.
How to check if meringue is ready?
First, touch gently: the surface of the finished meringue is not sticky or soft, it is dry and does not leave marks on it. Tap the meringue with your finger: if it is dry enough, you will hear a dull rustling sound. The color changes from white to light beige. You can break one piece and see if the middle is dry or still wet.
Leave the finished meringues in the switched off oven until they cool completely. Then remove and place on a wire rack. Or on a platter.
Airy, like a white cloud, tender, like a kiss, a delicacy for a cup of morning coffee... and most importantly, homemade meringue made with your own hands is awesome!
You can eat the cakes just like that, or you can decorate cakes or Easter cakes with them.
