Meringue cooking in the oven. How to make meringue at home: meringue recipes in the oven and microwave. Classic meringue recipe in the oven with vanilla
This sweet, melt-in-your-mouth French dessert has been familiar to many since childhood. Our article will discuss how to cook meringue at home, what techniques and secrets you need to know and how to diversify - this is a tasty and easy-to-cook dish.
This sweet is one of the easiest to make.
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 them. locality Meiringen, the Poles are sure that the dish was created by the cook of King Stanislav I Leshchinsky. But the daughter of the king, being the wife of Louis XV, introduced the recipe into French cuisine. It's hard to figure out which of all this is true. And while these states are arguing, we will simply enjoy the amazing taste of the hero of our article.
Not everyone likes just dry and crunchy desserts, so we should tell you how to make meringue custard.
You will need:
- butter - 100 grams
- fine sakh ar - 90 grams
- egg yolk - 1 piece
- milk - 70 ml
- vanillin - 0.5 sachet
- cognac - a tablespoon
Cooking method:
- Mix egg yolk, sugar and milk and bring to a boil over low heat.
- Two minutes after boiling, turn off and cool the mixture to room temperature.
- Separately, mix vanillin and softened butter, mix the resulting mass with the cooled egg mixture.
- Whisking constantly, pour in the cognac.
- Lubricate the maringas with cream and glue them in pairs.
To create a French dessert at home, you need to know a few important secrets:
- do not choose an aluminum bowl for whipping, it gives the meringues a grayish tint;
- use only clean and dry dishes, the presence of water droplets is unacceptable;
- since we don’t bake cakes, but dry them, use the “convention” function (if any);
- for perfect whipping, hold the eggs for 40 minutes in the refrigerator;
- to keep the snow-white color of the whipped mixture, add a little lemon juice or acid;
- do not allow yolk or fat to enter;
- if you are not sure about the freshness of the eggs, break each into a separate container;
- use only fine sand or powdered sugar, coarse sand can dissolve poorly and crunch on the teeth;
- start whipping at a slow speed to oxygenate the mixture, then bring the speed to medium. Beating at maximum is undesirable;
- beat the ingredients to “hard peaks”, so the pie will turn out stable;
- do not open the oven immediately after cooking, let the meringues cool for a couple of hours;
- never open the oven during drying;
- check the texture of the cake after it has cooled completely;
- for a biscuit, you should not froth the protein very much.
Having learned once, you will be able to please yourself and your loved ones with this dessert for the rest of your life.
As a bonus, we will tell you how to cook the popular meringue cake - Kyiv.
Ingredients:
- proteins - 10 pieces
- granulated sugar - a glass
- flour - 40 grams
- roasted nuts
Cooking method:
- beat strongly chilled proteins with a glass of granulated sugar (until the mass increases by 4-5 times);
- put nuts and flour;
- mix everything carefully;
- lay out on two round parchment sheets;
- dry four to five hours in the oven at a temperature of 100 degrees;
- let the cakes lie down 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 (at the same time, beat without stopping).
- Pour everything back into the saucepan 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 drain oil with a mixer until fluffy and add vanillin.
- Continuing to beat, add chilled syrup.
- Break the cream into 2 parts: add cognac to one and mix, cocoa to the other.
Beat strongly chilled proteins with granulated sugar
Put the roasted nuts into the flour and mix gently
Vyklydyvym on two round parchment sheets, and dry for 4-5 hours in the oven
Let the cakes lie down for 2-3 hours
Lubricate the middle and bottom of the cake with white cream, and the top and sides with chocolate. Decorate with nuts and chocolate. Allow the cake to soak in the refrigerator for 6 hours before serving.
We grease the middle and bottom of the cake with white cream, and the top and sides with chocolate
Decorating a meringue cake
How to cook meringue at home
It will not be difficult for you to bake a cake yourself, 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 sure that there are no harmful substances in your dish.
This dish has a lot of 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 cook meringues at home.
Whipping Techniques
french | The easiest way. The squirrel is shaken with powdered sugar and a pinch of salt to "hard peaks". |
Swiss | The creation of dessert takes place in a water bath. The container with the contents is placed over a pot of boiling water, and in this way everything foams for 7 minutes at a fast speed. Then the bowl is removed from the water bath, and the ingredients are whipped for another 3 minutes. It turns out a thick mass that holds its shape well. You can add nuts, marmalade, coffee, grated chocolate, jelly to it. |
Italian | Hot sugar syrup is used. It is gradually poured into the squirrels, without ceasing to mix. In such a creation, you can, without fear, add butter 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 pan
Cooking process:
- Cool the squirrels and add a pinch of salt to them.
- Start beating at a slow speed.
- After cloudiness and formation of foam and bubbles, the mixer speed can be increased.
- Gradually add fine sugar. sand or powder, while constantly foaming the mixture. Be patient, as sugar needs to be poured in a teaspoon. This is necessary so that the pies do not fall off after baking.
- Beat egg whites until stiff peaks form.
- Line a baking sheet with confectionery paper and grease it with oil.
- Send the mass to a pastry bag and use it to squeeze the beringes of the desired shape and size onto a baking sheet.
- Bake at 100 degrees for about an hour (depending on your oven).
- In the process, in no case do not open the oven and 2 hours after baking, too.
In the performance of these sweets, various shapes and a variety of colors are used.
How to cook meringue in the oven is clear, now let's deal with other intricate ways.
How to cook meringue in the microwave
For lovers of this device there is a separate recipe. It will help the impatient to cook meringue pretty quickly. However, it is worth remembering that it is not safe to cook and heat any dishes in the microwave. Microwaves render negative impact to our health.
Ingredients:
- Proteins - 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 cooking meringue in the microwave:
- Place the squirrels in a clean and dry container, add salt and froth until fluffy.
- Slowly and gradually add vanilla and granulated sugar.
- Shake until "hard peaks" form.
- Grease a microwave oven dish with vegetable oil and sprinkle with flour.
- Squeeze the mass obtained in portions with a confectionery syringe.
- Dry the meringues on 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 insanely delicious the first time!
Meringue, meringue - from the French baiser - kiss. Delicate dessert, so loved by many. But so insidious ... because it is very high-calorie.
Today we are preparing the usual, simplest meringue. All you need is to be patient, because we will beat for a long time and hard :-) The most important thing for us is to beat the egg whites WELL!!!
I already wrote in one of the recipes that my proteins are always whipped, even if the yolk got into them, even if the eggs are at room temperature (like today, for example), even if the eggs are not the first freshness, even if I don’t use salt ... even if today is a solar and lunar eclipse :-)
If you are not confident in your abilities, then it is better to use the freshest eggs, perfectly clean dishes for beating, put the whisk in the freezer and make sure that the yolk does not get into the protein in any case.
To prepare a classic meringue, we will prepare the products according to the list.
If you have a kitchen machine - this is an absolute plus! Because whipping squirrels into a strong foam is a long matter ... So, pour the squirrels into a bowl. Let's shake it up a little. When they start bubbling, add the lemon juice. It is advisable not to stop the whipping process.
Then, while continuing to beat, add the powdered sugar one tablespoon at a time. You can use sugar, but make sure the grains are completely dissolved.
It will take you about 15 minutes for the whole process. Proteins should be whipped as shown in the photo. If you take out the whisk, then there will be such a "beak" that perfectly holds its shape and does not fall off.
We collect the mixture - it keeps its shape perfectly, does not spread.
Pour the mixture into a piping bag and place on a baking sheet lined with parchment. If there is no culinary bag, you can take a regular bag, cut off a corner, fill it and place the meringue. Or maybe just a spoon.
We dry in an oven preheated to 90-110 degrees for an hour and a half. Why such a temperature difference? Because for someone, even at 90 degrees, the meringue is dry in an hour, but for someone, like me, for example, it dries only at 110 degrees, and does not languish for hours.
There is a convection oven, use it.
No one forbids you to open the oven door and follow the process, you can even feel the bezels :-), we don’t bake a biscuit :-)
The classic meringue is ready. It peels off parchment very well and doesn't stick. The bottom, as you can see, is not burnt. Meringues are very tender.
See, there are already a few bezeshes gone? It was the son and husband who "stole" while I was looking into the camera lens :-)
Pour a cup of tea and enjoy.
Happy tea!
Meringue is considered the favorite dessert of many adults and children; it is quite easy to cook a classic recipe in the oven at home. All you need is sugar and egg white! The classic version of the delicacy is prepared without additives. If desired, the recipe can always be enriched with grated chocolate, nuts, candied fruits, fresh berries and even fruit syrup. It all depends on the creative imagination.
Fluffy, crispy and light should be properly cooked meringue, the classic recipe requires a certain skill and knowledge. key points. Knowing the secrets, it will be possible to prepare a beautiful, lush and incredibly sweet delicacy with a subtle touch of sweetness. The dessert is good both on its own and can be used to prepare other sweet dishes, for example, the world-famous Pavlova cake.
Meringue: a classic cooking recipe with a photo
How to Make Meringue: Tricks for Beginners
Firstly, the meringue should be airy and at the same time dense, keep its shape well. Therefore, the dough becomes plastic. Secondly, there is different ways cooking dessert. Each has its own characteristics. It is better to try to cook a treat using different options. So you can choose the method that is most suitable for you!
Tricks you need to know when preparing a meringue recipe at home:
1. It is better to use dishes whose surface does not absorb fat. Suitable bowls made of glass and metal. Famous chefs recommend degreasing egg white bowls. In this case, it will be possible to quickly achieve the desired volume. Boiling water with a few drops of lemon juice is perfect for degreasing dishes;
2. Dishes must be clean and dry! The presence of moisture will not give the desired volume;
3. It is better to grind sugar into powder, which dissolves faster and helps to prepare plastic dough for cakes with minimal time;
4. Experienced chefs recommend that you beat the whites first, and only then add powdered sugar;
5. Eggs must be used fresh. After all, they beat better, forming a thick and stable foam;
6. Meringues are best prepared from warm proteins. They, of course, whip a little worse than chilled proteins. But on the other hand, the foam turns out to be more magnificent and stable;
7. Start whipping the protein mass at low speed. This will allow oxygen bubbles to be evenly distributed throughout the volume. Then you can move on to a higher whipping speed;
8. Sugar is introduced into the mass gradually. This is necessary so that the delicacy does not decrease in volume after baking. Don't rush! The ideal result requires patience and endurance!
9. Beat the protein mass until sharp peaks form. It's easy to identify them. You need to pull the whisk with the protein mass. If the mixture does not settle and forms sharp corners at the tip of the whisk, then you will achieve an excellent result! 10. Do not open the oven while cakes are baking. Otherwise, the mass will fall. The readiness of the dish is best determined visually.
Surprisingly, a dessert of just two components looks like a real culinary delight. Knowing the secrets prescribed above, it will be possible to easily prepare a tasty and crunchy treat. There is an opinion that meringue and meringue are different types products. More precisely, meringue is a cake certain form, and meringue is a type of delicacy based on protein mass.
The classic recipe below can be modified to your liking. Cakes are creamy. Natural dyes can be introduced into the recipe, which will give the dessert original delicate shades. Meringues are suitable as a dessert for any life occasion. They look spectacular on dessert plates and are suitable for a sweet snack.
Ingredients:
Egg whites - 6 pieces. The temperature of the protein mass should be 22-25 degrees;
Sugar - 375 grams.
Cooking method:
1. Gently beat the egg whites at low speed with a mixer;
2. Grind sugar into powdered sugar using a coffee grinder. You can immediately buy powdered sugar!
3. As soon as the protein mass becomes fluffy and the whole is filled with small oxygen bubbles, we begin to introduce a small amount of powdered sugar. We do not stop whipping;
4. We introduce sugar gradually. Each portion of powder should be beaten well;
5. As soon as sharp peaks begin to form on the whisk, we stop the whipping process;
6. We collect the mass in a culinary bag and begin to squeeze the cakes onto a baking sheet lined with parchment paper. You can simply use a dessert spoon to shape the dessert;
7. Bake a treat at a temperature of 110 degrees for 1 hour. If you want to reduce the baking time, then the dessert is baked for 5 minutes at 200 degrees, and then another 30 minutes at 110 degrees;
8. Delicacy can be served at the table!
How to cook meringues: a classic recipe for different countries
France is considered the birthplace of meringue cream. But meringue cakes appeared in Switzerland. Curious Italians also could not resist preparing this most delicate dessert, but they interpreted it in their own way. Therefore, there are 3 versions of the delicacy: French, Italian and Swiss.
The French way of cooking is as follows:
Egg whites are beaten with a pinch of salt;
After that, powdered sugar is gradually introduced into the resulting mass;
The French like to add some instant coffee to their dessert. Approximately 1/3 teaspoon is taken. Coffee will give the delicacy a pleasant aroma and a delicate caramel shade;
The dessert is baked for about 2 hours with the oven door open. That is why the delicacy is often called "forgotten".
With the French method, cakes of simple shapes are obtained. Ornate desserts will lose their shape and blur.
French meringues: cooking features
Features of the Italian way of making meringue:
In addition to the protein mass and sugar, water is introduced into the recipe. To be more precise, sugar is mixed with water and brought to a boil on the stove;
The sugar mass is boiled a little until a thick syrup is formed, which is carefully poured into the whipped protein mass;
The whipping process does not stop;
The mixture can be baked or used to layer cakes and pastries. It all depends on the imagination of the chef!
Classic Italian meringue: recipe features
Differences of the Swiss way of making meringue:
The bowl for whipping the protein mass is installed in hot water, that is, the effect of a water bath is created;
Sugar is immediately added to proteins;
The mass is very dense and perfectly retains its shape.
Using the Swiss method, it will be possible to prepare cakes of ornate shapes. The dessert is dry on the outside and soft on the inside. It bakes for about 30 minutes.
Swedish meringues: recipe features
How professionals prepare meringues: a classic recipe from top chefs
Cooks around the world prefer to beat the protein mass with an ordinary whisk. They do not use automatic mixers to control the state of the foam. The mass is obtained as airy as possible if you make exciting movements with a whisk. It is important to capture as much air as possible. The foam is filled with the smallest bubbles and becomes incredibly light, while keeping its shape perfectly. The whisk is used in a spiral shape, since it is such a kitchen utensil that allows you to capture the maximum amount of air.
Many top chefs resort to the trick of first whipping the egg whites with a pinch of salt and then adding a few drops of lemon juice. Additional components are necessary for the formation of a lush and bulky mass.
Unusual meringue-based desserts
It is enough just to cook meringue, the recipe in the oven provides for baking cakes for 1 hour. The resulting delicacy can be used to make delicious and unusual desserts. It is enough to lay out the meringues with fresh berries and add a little ice cream and an incredibly tasty and simple dessert is ready!
Original desserts with meringue and berries
The famous lemon pie is also made with meringue. The dessert is very tasty, fragrant, and also looks original. With it, you will be able to surprise your guests.
Ingredients:
Wheat flour - 1 cup;
Chicken egg - 4 pieces;
Sugar - 500 grams;
Butter - 1 pack;
Salt - a pinch;
Egg yolks - 2 pieces;
Egg whites - 3 pieces;
Salt - a pinch;
Water - 1 tablespoon;
Lemons - 3 pieces;
Corn starch - 1 tablespoon.
Lemon pie: a classic recipe with meringue
Cooking method:
1. First you need to prepare shortbread dough. To do this, sift the flour into a bowl, rub the butter on a coarse grater and mix the ingredients into crumbs;
2. Add 1 egg, 2 tablespoons of sugar and a pinch of salt;
3. Quickly knead the dough, roll it into a ball, wrap it with cling film and send it to the refrigerator for 1 hour;
4. Roll out the dough between two parts of cling film or parchment paper;
5. We make the basis for the pie, which must be pierced with a fork;
6. Bake the base in the oven at a temperature of 180 degrees for 20-25 minutes;
7. We take out the base and cool at room temperature;
8. While the bottom of the future pie is cooling, prepare the lemon filling;
9. From lemons we survive the juice and rub the zest;
10. Melt half a pack of butter, add 1 cup of sugar to it, stir until the sugar is completely dissolved;
11. Carefully pour in the lemon juice;
12. Beat 3 eggs, 2 yolks with a spoonful of cornstarch;
13. We introduce the egg mass into the lemon base, add the lemon zest and cook until thick;
14. We coat the sand cake with lemon filling;
15. Cooking meringue according to the recipe above;
16. Using a pastry bag, spread the mass on the lemon filling;
17. The pie is baked in the oven for 3-5 minutes at a temperature of 200 degrees.
Based on meringue, delicious cakes are also prepared. It is enough just to prepare a thick cream, with which 2 parts of the meringue are glued together. Dessert is ready! Cream can be absolutely anything. It all depends on the imagination of the chef.
Meringue is a dessert originally from France, whose unique taste has become a real discovery for world gourmets.
It would seem that such a miracle of cooking is impossible to cook at home.
However, we will debunk this myth. A little skill, a minimum of ingredients, a few secrets and you will get excellent meringue without leaving your own kitchen.
Easy meringue recipe at home
Remember: the result will depend on how well you beat the proteins with sugar.
Let's move on to cooking the recipe with visual photos.
First, separate the yolks from the whites.
Try to do it honestly, not a single yellow drop should fall into the future dessert.
Place the whites in a prepared, completely dry container and start whipping them.
Gradually add the sugar to the egg whites and continue beating.
First, the mixer must run at high speed. As soon as the mass begins to acquire a characteristic density, slow down.
Thus, beat everything until a thick cream. It is important that the mass has a sufficiently strong structure and does not fall down from the mixer.
Using a special nozzle, spread the mass on a baking sheet lined with baking paper and place in the still cold oven. Only after that turn on the oven at a temperature of 100 degrees and wait an hour.
After - reduce the temperature to 60. So the dessert will dry out and will have a delicate, airy structure.
French dessert is ready!
We invite you to watch how to bake meringue at home in the video:
Cooking the most delicate dessert for a couple
Did you know that meringue cooked in a water bath is doubly better and tastier for housewives? Not? There is a chance to be sure.
To do this, you need to collect all the ingredients:
- 4 eggs;
- 180 gr. sugar or powdered sugar;
- 50 gr. nuts.
So, how to cook meringue for a couple at home? Start by separating the yolks from the proteins, as in the classic recipe.
Then set the glass bowl in a water bath, add the proteins with sugar and start beating until the mass reaches the desired consistency. Typically, this process takes about 10 minutes.
Remove the bowl from the water bath and add a couple drops of vanilla and chopped nuts. Mix well.
Line a baking sheet with parchment paper and gently spoon the mixture onto it. Turn on the oven at 130 degrees and place the meringue for 1.5 hours. If you have a gas oven, the temperature should not exceed 110 degrees.
Has time passed? Meringue is ready to please the eye and taste buds!
Variants of homemade meringue with fruit
It is difficult to deny yourself such pleasure as light puffs with fruit. What enterprising chefs do not add as a filling to satisfy the gastronomic needs of others.
We have selected two delicious recipe delicate dessert with fruits.
with cranberries
The recipe for this dessert is not much different from the classic meringue. But there is a zest in it (more precisely, a berry), which gives it an amazing taste and aroma.
You understood correctly, this is a cranberry. Minimum Ingredients Required:
- 4 eggs;
- A glass of sugar or powdered sugar;
- A couple of drops of vanilla essence;
- Cranberry.
Make meringue according to the standard recipe: carefully separate the yolks, beat the whites with sugar, then add vanilla essence to eliminate the smell of eggs.
Wash cranberries thoroughly and pat dry. Put the future meringue on a parchment-lined baking sheet.
On it - cranberries, slightly melted in cream. The more cranberries, the richer the result will be.
Preheat the oven to 180 degrees and place a baking sheet in it. Meringues are baked for about 20-30 minutes, after which the oven turns off and its door opens slightly. This will allow the dessert to dry out and regain its famous lightness.
Delicious cranberry meringue is ready!
With strawberry
You can hardly pass by attractive baskets filled with strawberries. We bring to your attention a simple meringue recipe that will quickly enter your standard recipe book for delicious desserts.
You will need:
- 2 eggs;
- 120 gr. fine sugar and powder;
- Strawberry.
First of all, beat the whites with fine sugar, as in a standard recipe.
It is important that the mass is of the correct consistency. It's easy to check: put a teaspoon in a bowl, it should not fall.
Place the finished mass in a confectionery syringe with an asterisk nozzle and form original baskets on baking paper. Place in the oven for an hour and bake at 150 degrees.
After the time has elapsed, do not remove the meringue. Just turn off the oven and wait another 40 minutes so that the meringue does not lose its shape and structure.
At this time, wash the strawberries, dry, cut into small slices. Place the strawberry filling in the resulting baskets, and sprinkle a little powdered sugar on top.
Meringue is best served immediately, before the strawberry juice has had time to penetrate into the middle of the dessert.
And below in the video you will see how to make colored meringue at home:
Recipe for delicious chocolate brownies
A stunningly simple recipe for making chocolate meringue is suitable for housewives who love to please their household and guests with goodies of their own production.
There are only three ingredients in the recipe:
- 4 eggs;
- 200 gr. sugar or powdered sugar;
- Chocolate bar 150 gr.
First, melt the chocolate with a water bath.
While it is cooling, separate the yolks from the proteins, after which the latter are whipped into a dense foam.
Add sugar and beat until the mass reaches the desired consistency (it should not fall off the mixer).
Gently pour the cooled chocolate into the cream and a few quick movements mix everything.
Put with a spoon on a baking sheet with baking paper and put in the oven for an hour at a temperature of 130 degrees.
Has time passed? Without touching the meringue, turn off the oven and open it slightly so as not to disturb the structure.
After 40-50 minutes, the meringue is ready for serving for tea drinking.
We bring to your attention a video on the preparation of chocolate cakes:
How to make cream for a French dessert?
Preparing an airy dessert is easy. But how to make its unique taste even better?
We have the answer - make meringue cream. For a simple buttercream you will need:
- 4 eggs;
- 4 tbsp. l. milk and the same amount of sugar;
- 200 gr. butter.
Warm up the milk in a saucepan. Then add 4 tablespoons of sugar and stir until it is completely dissolved.
During this time, separate the yolks into a separate container and beat them well. Here you need to pour the resulting milk, while stirring so that the yolks do not curl up and unnecessary lumps do not form. Whisk well.
Return the egg mass back to the saucepan, heat and stir until thick sour cream or condensed milk. Cool down.
While the custard is cooking, beat the softened butter until smooth. Add the mass from the saucepan and mix well again. Cool by placing in the refrigerator.
Lubricate the side of one meringue with the resulting cream and attach the second to it. Bright, positive emotions are provided for all guests!
Baking various goodies is so interesting, right? Therefore, we have prepared another “tasty” article for you. We are sure that this pastry will win your love, well, right from the first time!
We invite you to come in and learn how to cook a real custard, following all the rules. Then it can be used in any pastries and favorite desserts.
We will tell you all the secrets of making aromatic coffee. If you love this invigorating drink, then you definitely need to know them!
Of course, in the preparation of dessert, there are a number of secrets that will help facilitate the cooking process. Especially if you are doing this for the first time. We have prepared 7 tips that will become a real lifesaver in the kitchen.
- If you need to perfectly separate the protein from the yolk, and you don’t have special tools at hand, it doesn’t matter, the old grandmother’s method has never let anyone down. Pierce the egg on both sides with a thick needle or awl. So the protein will come out, and the yolk will remain inside the shell. You can also use a paper funnel;
- Protein whips much better if it is chilled. Keep the eggs in the cold and you will be amazed at how easy the beating process will be;
- Never, under any circumstances, beat egg whites in an aluminum bowl. The dishes themselves must be clean, absolutely dry;
- To achieve a good result, it is better to take fresh eggs. This is the only way to get a rich, thick protein mass;
- Pour in the sugar in batches. If you pour out all at once, then you risk getting a liquid mass;
- For a delicate meringue structure, powdered sugar is better. It dissolves in proteins many times faster and does not settle to the bottom like sugar;
- To make egg whites whip faster and thicker, add a couple of drops of lemon juice.
It is still possible to cook meringue at home, and you have just seen it! Knowing the "excellent" theory, proceed to practice. The result will not keep you waiting: a light, airy dessert to the delight of everyone around you will turn out in no time.
Dear readers who want to lose weight! Do you think that these wonderful cakes are forbidden to you?
But no! See below the video recipe for dietary meringue. These meringues will definitely not spoil your figure!
How to make perfect meringues at home? It would seem that there are so many difficulties - to find the correct ratio of mass parts of sugar and protein, to achieve complete dissolution of sugar crystals, to obtain a stable protein mass that will not settle and will confidently keep its shape ... And then there is baking, also full of surprises. What just doesn’t happen to the bezels in the oven: they float, spread, melt, crack, harden, darken ... Scary, right? And here it is not. This time, the sugar-protein mass will be dense, elastic and obedient, and the oven will be canceled altogether! It's so simple - half the complexity disappears by itself. With the remaining half - the preparation of the protein mass - you can easily handle it if you are careful and consistent. The instructions are very detailed and extremely simple. And as a reward, an amazing delicacy awaits you - dry, light, tender, melting meringue of the purest snow-white color with an unreal, simply fantastic relief!
To make meringue at home, you will need the following ingredients:
120 g egg white,
250 g sugar
a pinch of citric acid
a pinch of vanilla.
How to cook meringue at home:
So, let's move on to the process of making meringue at home.
Wash the eggs in warm water with soda and dry thoroughly (sanitary standards deserve attention and respect). Separate the whites from the yolks, measure out 120 g of protein and add citric acid.
Beat the egg white into a light foam.
Add sugar and vanilla.
Beat a little with a mixer until combined. Sugar at this stage has not yet dissolved, but remains grains - this is normal.
Now put the protein mixture in a water bath. The bottom of the container with proteins should be immersed in water, and by this time the water should already boil (not too intensively, moderately). And beat at maximum speed of the mixer for 10-15 minutes. We move the mixer in a circle to cover the entire volume. All this time, the proteins are continuously in a water bath!
The sugar will dissolve completely first. The protein mass will become white and glossy.
Gradually, it will become more and more stable and strong. When the mixer moves along the walls of the container, peculiar notches, holes with torn edges, will begin to form in the meringue, as if the mixer is tearing the protein mass out of the bowl.
Immediately transfer the meringue to a pastry bag fitted with a nozzle. We do not leave the meringue in the air - it quickly seizes with a crust.
We place meringue-bezeshki of arbitrary shape and size on parchment.
The relief of our meringues is exceptional, all these edges and waves are simply flawless.
And now - dry the bezeshki at room temperature for two to three days. They will become dull, smooth, brittle and will easily move away from the parchment. Small meringues dry out completely, larger ones retain a pleasant ductility inside. And the color of the bezes remains amazingly snow-white, because they have not been in the oven for a minute, did not blush and did not dry out.
With such meringues, tea drinking will be magical!!! Enjoy!