Meringue step by step recipe with video and photos - French cuisine: pastries and desserts. How to make meringue cake at home How to make meringue cake at home

Light, gentle, airy dessert from minimum quantity ingredients, all this can be said about meringue. Meringue cake is prepared in an elementary simple way, you just have to follow some rules, and success is guaranteed. And these rules are very simple: you need to use well-chilled proteins chicken eggs and prevent even a drop of water and / or fat from getting into the whipped mass, the dishes must be dry. The recipe, with step-by-step photos taken, will help you easily master all the culinary subtleties of cooking.

How to make meringue cake at home

To bake perfect meringues, we need only two products - egg whites and sugar. For each protein you need to take 50 grams of sugar.

First of all, carefully separate the whites from the yolks and pour them into a dry bowl.

Then, we begin to beat until “strong foam” with a mixer, gradually increasing the speed to maximum.

You can check if the whites are well whipped in a simple way, they should not fall out of an upside down bowl or spoon, it is better to check on a small amount, suddenly they are still poorly beaten. As you can see in the photo, my proteins have already reached the desired condition.

When the protein base is ready, we begin to gradually introduce sugar into it. It is better to add it little by little, a tablespoon at a time, without ceasing to beat with a mixer. The mass will acquire a denser structure and a glossy sheen.

When all the sugar is added, you can stop beating, shift the resulting protein cream into a pastry bag and place meringue cakes. It is better to cover the baking sheet with baking paper, without it you will have to grease the surface with oil, and fat is not welcome in meringue.

In order to transfer the mass into the bag as simply as possible, there is a little trick, you need to use a jar of a suitable size, then nothing will stick together and fall out.

If there is no bag, it does not matter, use a regular plastic bag with a cut off corner, or simply put the mass on a sheet with a spoon.

Next, you can send our future dessert to the oven. Baking is not quite the right word for this type of sweets; the concept of drying is more appropriate here. After all, this is exactly what they do for 1.5-2 hours in the oven at a temperature of 100 degrees. First, the crust becomes dense, and then, very gradually, the whole mass dries up. You can check the readiness with a wooden skewer, it should come out dry.

Airy, melting in your mouth, the most delicious meringue cake is ready. You can use them in different ways: as an independent dessert for tea; connect the two halves with chocolate, boiled condensed milk or any other cream; for decorating cakes and layers with cream between its cakes.

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.

So beat it all up 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 whites, as in classic recipe.

Then place the glass bowl on water bath, add the whites 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 fruits

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.

Meringue make according to 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 mix everything in a few quick movements.

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.

1. 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;
2. 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;
3. Never, under any circumstances, beat egg whites in an aluminum bowl. The dishes themselves must be clean, absolutely dry;
4. To achieve a good result, it is better to take fresh eggs. This is the only way to get a rich, thick protein mass;
5. Pour in the sugar in batches. If you pour out all at once, then you risk getting a liquid mass;
6. 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;
7. 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!

Meringue (or meringue) is egg whites, whipped with sugar into a strong foam and dried in the oven. Translated from french meringue(baiser) means "kiss". This delicate dessert has many other romantic names - “Spanish wind”, “French meringues”, “meringue of love”. Meringue is a yummy that nothing compares to. It is good on its own with a cup of coffee or tea. It can be decorated with cream and berries, turning it into an elegant cake. In addition, meringue is often used in the formation of cakes and, as a rule, these cakes have a special unforgettable taste. The recipe for making meringue is quite simple, but despite this, meringue is a big whim - either the sugar is not so good for it, then the proteins do not want to beat, then suddenly it does not dry, but melts in the oven. I will talk about how to avoid troubles and mistakes in cooking meringue. I'm sure if you make friends with this recipe, meringue will become your favorite pastry.

You will need:

• egg whites 3 pcs

The most popular proportion of proteins and sugar -for 1 protein 50 g of sugar. Be guided by it when choosing the amount of baking. For convenience, they usually take 4 squirrels and a glass of sugar, but I chose a proportion with three squirrels for myself, because. from this amount of ingredients, a whipped protein mass is obtained just for one baking sheet of small bezes. Of course, four whipped squirrels can be placed on one baking sheet, but then the meringues will be larger.

How to diversify meringue?

- In meringue, you can add nuts, which are chopped with a knife into large pieces, are added to the whipped protein mass before baking and mixed with a spoon. The proportion of nuts is the same as sugar.

- You can also make the meringue colorful by adding some syrup or juice, for example, cranberries (for three proteins, about a tablespoon). You need to do this at the end of whipping.

- Before baking, the meringue can be decorated with colorful or chocolate sprinkles, and after baking, the cooled meringue can be poured over with melted chocolate.

As you can see, there are plenty of options for creativity, it remains only to bake the meringue)

What you need to know when baking meringue?

- Eggs must be fresh. Break one egg on a saucer and look at the protein - it should lie around the yolk in a solid elastic ring, and not spread like a liquid puddle. It is from these proteins that an impeccable meringue is obtained.

- Eggs must be chilled. In cold eggs, the protein separates more easily from the yolk and beats faster.

- Carefully separate the whites from the yolks. Even one small drop of yolk in a bowl of whites can ruin everything. Therefore, it is better to separate each new egg over a separate bowl, so that in case of failure, the protein with the yolk that has fallen into it can be replaced with another.

- Use white sugar with fine crystals. Sugar must be dry.

The bowl in which you will beat the meringue, as well as the whisk of the mixer, must be clean, fat-free and dry. Therefore, thoroughly wash the bowl and whisk (even if they are clean) with baking soda or detergent, wipe dry.

Step-by-step photo recipe for making meringue:

Separate the yolks from the whites. This is conveniently done using a special egg separator or pouring the yolk from one half of the shell to the other. You can simply pour the egg into your hand and pass the egg white between your fingers.

Advice: cook from the remaining yolks , which can be wrapped in foil or cling film and store in the refrigerator for up to two weeks. Can you cook food- very tasty, warming drink.

Beat egg whites with a mixer for 2-3 minutes. Start with small revolutions, gradually increasing the speed. For the best result, some chefs recommend adding a pinch of salt or 3-5 drops of lemon juice to the proteins before whipping (I do not add).

Proteins should increase in volume and turn into a strong lush foam.

Without turning off the mixer add sugar- Sprinkle gradually, in a thin stream. After the sugar is completely added, beat 6-7 minutes. You may need more or less time - depends on the power of the mixer.

The protein mass is considered well whipped when a visible trace of the whisk remains on its surface and the sugar has completely dissolved (rub a little whipped protein between your fingers - grains of sugar should not be felt). If you decide to add nuts, do so now.

Line a baking sheet with baking paper. With a spoon put the meringue on a baking sheet.

Properly whipped proteins “tightly” stick to the spoon, so when laying out on a baking sheet, help with another spoon or just your finger.

You can transfer the whipped mass to a pastry bag and squeeze out the meringue using various nozzles, giving them the desired shape.

I prefer not to make unnecessary movements and spread the meringue with a spoon. I like these shapeless pieces, each of which turns out to be unique and, when finished, is very reminiscent of Netsuke figurines - a miniature Japanese sculpture made from animal bones or fangs. My husband, when he first saw homemade meringue, called these cakes that way. Since then, in our family, meringue has been called - Netsuki, with the ending "and" in the Russian manner)))

Bake the meringue in a preheated oven at t 90°C 2 hours. Don't be embarrassed if the meringue is a little soft after two hours - turn off the heat and leave the meringue in the oven until completely cool, then it will harden.

Advice: the process of making meringues is more drying than baking, so the temperature in the oven should be low. If your oven "doesn't know how" to make a low temperature (there are ovens with a minimum temperature of 160 °), cook the meringue with the oven door ajar for 1 hour, then turn the pan 180 ° and cook for another 1 hour.

The “correct” finished meringue should be white or slightly creamy, be brittle, crumble easily when pressed with fingers, melt evenly in the mouth, and not stick to the teeth.

Try to cook this crunchy sweet miracle at home, you will definitely succeed!

And how nice to receive such beauty as a gift! Give homemade cakes to your loved ones - arrange in a beautiful cardboard box or tin can.

Children, looking at homemade meringues of bizarre shapes, love to fantasize and guess what it looks like - this develops the imagination.

And meringue does not contain fat at all, so this dessert can be eaten by those who follow their figure, of course, in reasonable quantities)

You will need:

• egg whites 3 pcs
• sugar 150 gr or 3/4 cup (glass volume 200 ml)

Separate the yolks from the whites.

Beat the whites with a mixer until fluffy foam for 2-3 minutes.

Without turning off the mixer, add sugar - pour gradually, in a thin stream. After the sugar is completely added, beat for 6-7 minutes. Proteins are considered well whipped when a visible trace of the whisk remains on the surface of the mass and the sugar has completely dissolved (rub a little whipped protein between your fingers - sugar grains should not be felt).

Using a spoon, spoon the egg white onto a baking sheet lined with baking paper.

Bake the meringue in a preheated oven at 90°C for 2 hours.

Hello comrades! And let's talk about how to cook meringue - one of the most popular desserts in the world. During the six months of practice in the confectionery, I clearly learned that without meringue in the confectionery business there is nowhere, because every my working day began with Italian meringue, which is one of the ways to make meringue.

It seems that I have already given here all the possible and impossible educational programs on the most frequent confectionery fakups: a lot of waste paper has already been written about the biscuit, cheese cakes have been written for you here and baked, and chocolate, and dietary, pancakes and pancakes all the most perfect recipes Painted in every detail and with step by step photos.

What else do we have in the first places in terms of the number of culinary fakups? Only meringue remained without attention. Moreover, you also ask me to tell you how to cook meringue so that it is beautiful, persistent, tasty and crispy. Well, let's do some work on the bugs, shall we?

You must have seen, tried or prepared brown ugly heaps that were supposed to be bezeshki. This is a catastrophe. Natural classic meringue should be snow-white. I myself often find on the Internet a lot of recipes for the so-called "meringue" with a slight brown tint. Don't trust them. It's not meringue. It's already a cookie. The moment the meringue changed color, it ceased to be a meringue and became a cookie.

Remember the main rule of the oven: the meringue is not baked, the meringue is dried.

- This is a French crispy pie, which is made from meringue. Meringue is beaten egg whites with sugar. Meringue can be made from any kind of meringue. There are three main varieties:

1. French is the easiest and most common way to beat egg whites. Just beat the whites, gradually adding sugar.
2. Swiss - more resistant meringue. Here the proteins are whipped in a water bath.
3. Italian - the most stable and most labor-intensive type of meringue. Prepared with sugar syrup.

For meringue I prefer to do Swiss meringue. Such a meringue keeps its shape perfectly, it is more stable compared to the French one, but the process is not as energy-intensive as in the Italian one.

The main thing in cooking meringue

What to do to make the meringue white, crispy and beautiful? Here are my 10 commandments.

1. The ideal ratio of sugar proteins in meringue: 1 part protein to 2 parts sugar. That is, ideally, you need to weigh the proteins and take exactly 2 times more sugar.
2. Separate the whites from the yolks while still cold, immediately after the refrigerator (so they are easier to separate). And then leave the proteins for 30 minutes at room temperature, covered with cling film.
3. In order for the proteins to whip into a steep foam, all the utensils that are involved in whipping the proteins must be crystal clear and dry.
4. For a water bath, it is desirable to use a metal or glass heat-resistant dishes .
5. To stabilize the meringue, confectioners use cream of tartar. If you can't get it, you can replace it with a few drops of lemon juice.
6. The temperature of the oven with this method of cooking meringue should be maximum 100º. But in most cases, for our modern ovens, the optimum temperature will be 70-80º. At this temperature, the meringue will not turn yellow or crack.
7. Meringue drying time directly depends on their size.. As a rule, this process takes from 1 hour or more.
8. During the first hour of drying don't open the oven! Otherwise, the meringues may crack or lose their shape.
9. The easiest way to check the doneness of the meringue is to tear off one bezie from the baking sheet, if it comes off easily, then the meringue is ready. And if it sticks, then he needs a few more minutes.
10. Once the meringues are cooked, don't take them out of the oven right away. Leave them in the oven overnight or until completely cool so that they dry properly inside.

Swiss Meringue Meringue Recipe

We will need:

• egg whites, room temperature - 125 gr. (3-4 pieces)
• sugar - 250 gr.
• *tartar or lemon juice- ¼ tsp
• a few drops vanilla extract (optional)
• a few drops food coloring (optional)

*To get a perfectly stable meringue, I advise you to purchase cream of tartar. It is the best stabilizer for proteins, cream, etc. It is hard to find in regular supermarkets. But he available on iHerb . Discount code - POR7412.

Before proceeding carefully read the 10 rules for making meringue ⇑

Cooking:

1. Preheat the oven to 120º. Line a baking sheet with parchment paper or a silicone mat.
2. In a heat-resistant bowl, put the proteins, sugar and essence, and place it in a water bath. The water must not touch the bowl!
3. Constantly stirring with a whisk, heat the proteins until the sugar is completely dissolved for about 4 minutes (rub the protein mass between your fingers - you should not feel the grains) - this is very important!
4. After the sugar has dissolved, remove the proteins from the water bath, add lemon juice or cream of tartar and start beating with a mixer at low speed for 4 minutes.
5. Then we increase the mixer speed (to the maximum if the mixer power is less than 500 W, and to the penultimate scale if the mixer power is more than 500 W) and beat for another 3-4 minutes or until the mixer bowl has cooled to room temperature.
6. If desired, add a couple of drops of essence or food coloring and beat for another 1 minute.
7. Transfer the meringue to a pastry bag and place the meringue on the prepared baking sheet.
8. We put the meringue in the oven, immediately lower the temperature to 70º and dry the meringue from 1 to 4 hours (depending on the size), after which we turn off the oven and leave the meringue to dry all night.

Now look at a small video review on cooking the right meringue:

Meringue from Swiss meringue It turns out crispy on the outside with a soft core.

But here I thought well and decided that for the especially lazy you need to write down and the easiest french meringue recipe. Such bezeshki are crispy both inside and out, but the taste is in no way inferior to the above))

The perfect french meringue recipe

Compound:

• egg whites - 115 gr. (4 things.)
• lemon juice - a few drops
• sugar - 115 gr.
• powdered sugar - 115 gr.

Cooking method:

1. In a clean, dry bowl, at medium mixer speed, beat the whites to soft peaks, i.e. the mass should turn white and be held on the whisk when lifted. Add a few drops of lemon juice.
2. Then increase the mixer speed and, while continuing to beat, gradually introduce the sugar, adding 1 tablespoon at a time and beating for 3-4 seconds after each serving of sugar.
3. When the mass becomes shiny and glossy, and the peaks hold their shape firmly, turn off the mixer and sift 1/3 of the powdered sugar into the proteins, mix gently and mix in the remaining two parts of the powdered sugar in the same way.
4. Everything else is the same as last time: we place the meringue with a pastry bag on a baking sheet, put it in the oven, heated to 120º, and immediately lower the temperature to 70º. Dry for 1-4 hours depending on the size.
5. After an hour, try to remove one bezie from the baking sheet: if it comes off easily, then you can turn off the oven, if it sticks, leave it to dry further.
   

   Another surefire way to test meringue for readiness is to break it in half: if it breaks and crunches, then it’s ready.

We store ready-made pies in an airtight container (not in the refrigerator!) At room temperature for a week, or even more. To be honest, I keep them for months.

If you still have any unresolved questions, ask in the comments below. ⇓ Let's decide together.

Good luck, love and patience.

Meringue for many, since childhood, is one of the most favorite cakes. Due to its air structure and unique taste meringue has become widespread in many countries.

Meringue can be prepared in different sizes, shapes and even colors.

Meringue desserts can be served as independent dish and as part of the decor for other pastries and cakes.

Meringue cakes can be prepared with various fruit, chocolate and cream fillings.

Secrets of cooking meringue at home

In order for you to surely succeed in cooking meringue, you need to know a few tricky secrets.

1. The meringue utensils must be absolutely clean and dry.. To do this, the bowl in which you are going to beat the proteins should be washed well using baking soda, then the container should be wiped with a paper towel and dried.

2. Utensils for cooking meringue should be cold. The dishes, before cooking the meringue, must be put in freezer for 10-15 minutes. To prepare meringue, it is better to choose dishes made of glass, copper or stainless steel. Avoid using plastic bowls as they can absorb grease.

3. Proteins should be at room temperature. There is a myth that in order for proteins to whip well, they need to be cooled, but this is not true. Indeed, in order for the protein to separate more easily from the yolk, the eggs should be cold, but for whipping, room temperature proteins are needed. A few more words about eggs: they should be 4-5 days old, as such eggs beat better than fresh ones.

4. Carefully separate the whites from the yolks. If at least one drop of the yolk gets into the proteins, the meringue will not work. Separate the proteins one by one into a cup, and then pour them into a common dish. This must be done so that when the yolk gets in, it does not spoil the entire protein mass.

5. Sugar should dissolve with a density. At the end of whipping, take a small drop of whipped protein and rub between your fingers, sugar crystals should not be felt and the protein mass should be absolutely smooth. If you feel sugar, then you should continue beating until it is completely dissolved.

6. Lemon juice, salt or citric acid usually added to meringue for better whipping of proteins. Just half a gram of salt and citric acid or 3 drops of lemon juice is needed to improve the texture of the meringue.

7. Do not hurry. One of the most common meringue making mistakes is adding too much sugar too soon. Sugar should be added when the protein mass has increased in size by 6-8 times and reaches the consistency of soft peaks. Pour in sugar gradually in small portions of about 1-2 teaspoons.

8. Meringue should not be baked, but dried. Another common mistake when cooking meringues is the high temperature in the oven. The oven temperature should be no more than 110 ⁰С. If your oven does not allow you to set this temperature, then you can slightly open the door by 5-10 cm.

9. Meringue loves good weather. When the weather is rainy or damp outside, meringues may not work if the room is too humid.

Now that you know all the secrets of making meringue, you can start making it.

Recipes for making meringue at home

Basic meringue recipe

Ingredients:

3 egg whites

160-170g sugar

a pinch of salt.

How to make classic meringue

1. Turn on the oven and preheat it to 100⁰C.

2. Prepare the baking dish in advance. Line it with parchment. To make the baking paper fit well, grease it from the back. vegetable oil. The oil in this case acts as a glue, the paper will be well pressed against the baking sheet and not clogged.

If you are afraid that the meringue will stick to the surface, then you can also grease the top of the parchment with a few drops of oil.

If you do not have baking parchment, you can replace it with a simple white A4 landscape sheet, only it needs to be well soaked in vegetable oil.

3. Wash and dry the egg white bowl. Eggs must also be clean.

4. Separate the whites from the yolks and let them stand and warm to room temperature. Sift the powdered sugar.

5. When the proteins have reached the desired temperature, add a pinch of salt to them and start beating. Beat at low speed first until the egg whites are white and thick, i.e. soft peaks.

6. When the proteins become the desired structure, the mixer speed must be increased and start adding sugar a little bit. The main thing here is not to rush and at the first stage add sugar in small portions, waiting until the previous dose is completely dissolved. At the end, when the mass has already acquired a sufficiently thick consistency, sugar can be added in large quantities.

7. The finished meringue should stick to the whisk and not fall off. Another way to check if the meringue is ready is to turn the bowl upside down and if the protein mass does not fall out and does not flow out, then the meringue is cooked correctly.

8. Now whipped squirrels with powdered sugar transfer to a pastry bag and set aside future meringues. The shape of the meringue depends on the nozzle on the pastry bag and your imagination. But if you do not have a pastry bag, you can lay out the meringue with a regular spoon.

9. We put the meringue in preheated to 100 ⁰ From the oven. Some ovens, especially new ones, allow you to set the minimum temperature to 150 ° C. If this is your case, then open the oven door 5-10 cm and bake the meringue like this.

Drying time for meringues depends on the size and height of the cakes. On average, baking a meringue with a diameter of 5 cm and a height of 2 cm will take 1 hour. If you have small bezes, then the cooking time can be 30-40 minutes.

10. At the end of baking, turn off the oven and leave the finished meringue in it until it cools completely. Therefore, meringue is also called the “forgotten cake”.

Based on this basic recipe, you can improvise and add cocoa, chocolate chips, dry instant coffee, vanillin, any chopped nuts, coconut flakes etc.

Note:

For those who monitor their diet, I think it will be useful to know energy value and nutrient balance of meringue.

Here are a few more interesting recipes meringue.

chocolate meringue recipe

Ingredients

4 large egg whites, room temperature

½ cup sugar

½ cup powdered sugar + 2 teaspoons for sprinkling

¼ cup unsweetened cocoa powder + 2 teaspoons for dusting

How to make chocolate meringues

1. Preheat the oven to a temperature of 100 - 110⁰С. Prepare a baking sheet by lining it with parchment paper.

2. Place the whites in a clean, dry bowl and beat them at medium speed of the mixer until a frothy thick structure forms.

3. Then start gradually adding sugar and beat already at a higher speed. At the end of beating, add the sifted icing sugar. Continue beating until the egg whites are thick and hold their shape well.

4. When the proteins have reached the desired consistency, stop beating and add the sifted cocoa powder. Working from the bottom up, gently fold the cocoa into the protein mixture using a silicone spatula.

5. Transfer the prepared mass for chocolate meringue to a pastry bag and deposit cakes with a diameter of about 5 cm on a previously prepared sheet of baking paper.

6. Bake chocolate meringues for an hour until they become firm and dry. At the end of baking, turn off the oven and leave the cakes in it for another 15 minutes.

7. Sprinkle the finished meringues with a mixture of cocoa powder and powdered sugar.

Lemon meringue roll

Ingredients:

For filling:

15 g gelatin

1 tablespoon water

150 ml dry white wine

3 egg yolks

100 g sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

250 g butter.

for meringue

3 egg whites

175 g powdered sugar + 30 g for sprinkling

1 tablespoon cornstarch.

How to make Lemon Meringue Roll

1. For the filling: soak the gelatin in cold water for 10 minutes. Pour wine into gelatin, put in a water bath and heat over low heat until completely dissolved.

2. Beat together the egg yolks and sugar until the mixture turns white, then add the lemon juice and zest.

3. Connect egg mixture with softened butter and beat well.

4. With continuous whipping, pour the slightly cooled gelatin into the resulting oil mixture in a thin stream. Ready cream refrigerate for 2 hours.

5. Preheat the oven to 160 ° C and prepare a rectangular baking dish measuring approximately 35 * 25 cm.

6. Beat the egg whites with the powdered sugar as you would for a classic meringue. At the end of whipping, add corn starch and gently mix everything.

7. Pour the meringue mixture into a parchment-lined baking dish and bake for 10-15 minutes. Bake the protein mass only until it hardens around the edges.

8. Take another sheet of parchment for baking, sprinkle with powdered sugar, put it on a towel. Remove the meringue from the oven and invert onto the prepared paper. Let cool 10-15 minutes.

9. Lubricate the meringue with chilled cream and wrap the roll using a towel, gradually removing the paper.

10. Refrigerate the finished meringue roll for 1 hour before serving.

hazelnut meringue recipe

Ingredients:

60 g hazelnuts (you can use any nuts)

2 egg whites

120 g sugar

a pinch of salt.

How to make walnut meringues

1. Roast the nuts in a pan and chop with a blender.

2. Preheat the oven to 180 degrees and prepare the baking dish.

3. Prepare the meringue as described in the classic recipe above.

4. When the whipped whites have reached the desired consistency, add the nuts and mix gently using a silicone or wooden spatula.

5. Put the whipped whites on the prepared form, using a tablespoon.

6. Bake the hazelnut meringue for about 20 minutes until cracked on top.

7. Leave the finished cakes in the oven until completely dry.

peach meringue recipe

Ingredients:

For meringue:

2 egg whites

120 g powdered sugar

a pinch of citric acid

1 tablespoon peach jam (see recipe below)

For peach jam:

1/3 ripe peach or 5-6 slices frozen

2 tablespoons of water

¼ teaspoon vanilla

How to cook peach meringue

1. First of all, heat the oven to 150⁰С.

2. Remove the whites from the yolks and let them warm up to room temperature.

3. In the meantime, start preparing peach jam. Finely chop the peaches, put them in a saucepan and add water. Boil the peaches, stirring constantly. When they become soft, add sugar. Keep the peaches on fire until the sugar is completely dissolved. Grind the finished confiture in a blender.

4. Put the finished peach confiture on a plate for cooling.

5. Beat egg whites until soft peaks form, then add sugar in batches.

6. Beat egg whites with sugar until stiff peaks form, then gently fold in 1 tablespoon peach jam in small batches.

7. Spread the protein-peach mass on a baking sheet using a teaspoon.

8. Put peach meringues into the oven and turn it off. Leave the meringue in the oven until it cools completely.

What is meringue photo examples

Meringue can be prepared in all sorts of shapes and sizes.

Meringue can be decorated with chocolate: just pour melted chocolate on top or dip the bottom or top of the cake into it.

You can also sprinkle the finished meringue with cocoa powder. Garnish with edible colored balls or sprinkles before baking.

Meringue cakes can be made in any color; for this, just add a little food coloring to whipped proteins with powdered sugar.

A very beautiful meringue is obtained in the form of roses.

In order to make meringue in the form of roses, you will need 2 nozzles: one round, one notched. First, draw circles on a sheet of baking paper. Lay out a circle using a round nozzle, and then, moving in a spiral, draw the shape of a rose.

For children, you can cook meringue on a stick. To do this, dip toothpicks or wooden barbecue skewers into the meringues already planted. So that the sticks do not burn during the baking process, they should be soaked in water in advance.

The second version of the meringue on a stick can be made by gluing 2 ready-made meringues together, for example, with chocolate, and placing a stick between them.

You can prepare meringues with fillings, such as chocolate. To do this, spread the pieces of chocolate on a baking sheet, and place the meringue on top.

Finished meringue can be glued together using oil cream or melted chocolate.

How to cook stuffed meringue

In order to prepare meringue with filling, you need to bake cakes in the form of baskets. Fill a pastry bag with protein mass and pipe the meringue as shown in the photo.
There are many options for how to cook meringue with filling. To do this, you can use various creams, such as whipped cream or buttercream. The main thing is that they are not too liquid. Otherwise, the cream can soften the delicate structure of the meringue. You can decorate meringue with filling with any fruit or berries. Serve such a dessert immediately, as fruits can give juice and the cake will not look presentable.