Is it possible to make meringue? French meringue with cranberries. Chocolate meringue on sticks

All the housewives of the world are divided into two camps: some believe that preparing meringues is as easy as shelling pears, and for others, the meringue recipe is like an enchantment, these airy cakes do not turn out - and that’s it!

I believe that each of us has our own “recipe”, and until we find it, we shouldn’t be discouraged and despair! Today I offer a recipe for meringues at home, which differs from traditional ones (usually the whites are whipped into a foam first, and then sugar is added, in this recipe it’s exactly the opposite). Everyone should succeed in this meringue recipe, because whipping the whites into a strong, stable foam is much easier with this technology. In addition, to consolidate the result, we will add starch to the airy cream.

So, read all the tips carefully, look at the step-by-step photos and go to the kitchen. Tonight you should please your family with fluffy, delicious meringues. And what a pleasure it is to prepare them!

Meringue - from French “kiss” - is the same as meringue. But meringue is usually called whipped egg whites with sugar, and meringues are ready-made products (i.e. dried meringue).

Meringue recipe in the oven

• Chicken eggs (whites only) - 120 gr. (egg whites from four large eggs)
• Sugar (the finest you can find) - 120 gr.
• Lemon juice - 0.5 tbsp. spoons
• Starch (potato, corn) - 2 tbsp. spoons

How to make meringues at home

If you've made meringues many times and they don't turn out well, measure the ingredients on a kitchen scale. We need egg whites - 120 grams.

And fine sugar - the same amount, 120 grams.

In classic recipes, it is customary to add 50 grams of sugar per protein, but we will make a lighter version, so we will take sugar in smaller proportions, this will help us dissolve the sugar in the meringue faster without compromising the taste and shape.

Looking ahead, I will warn you: this recipe will not work for clear shapes with jagged nozzles (due to the small amount of sugar, the meringue is not so dense), but for Pavlova cakes, as well as smooth meringues, this sugar ratio is the best and simplest.

Now take the deepest mixing bowl (the whites will increase in volume very much) and pour sugar into the bottom. Add lemon juice (0.5 tablespoon is required). From the total amount of proteins, separate 2 pieces (I do this by eye, pour about half of the protein liquid into a bowl).

Mix with the whisks turned off (or at the lowest speed so that the sugar does not fly around). You will get wet sugar crumbs, like in the photo:

Beat the protein-sugar mass until it becomes white and thick; by now it will noticeably increase in volume.

From the start of whipping, it will take you 3-5 minutes, at this stage we pour in the rest of the whites.

And we continue to beat, gradually increasing the speed to maximum. Beat the mixture until stiff peaks form.

When pulled out with a whisk, the cream should not lose its shape.

If you take a small amount of protein mass in your hands and rub it between your fingers, you will not feel grains of sugar, since by this time it should completely dissolve.

It is very important to use room temperature eggs and fine sugar to speed up the dissolving process.

Another way to check the readiness of the cream: turn the bowl upside down; the whites and sugar should be so thick that the mass will not move.

When everything is ready, add starch (2 tablespoons) and gently stir in with a spatula, moving from bottom to top, each time lifting the mass from the bottom so as not to lose air.

The starch will fix the cream, and the products will be more resistant to spreading on the baking sheet. This is a “safety net” step, which you can completely do without.

Place the meringue cream on a dry, ungreased baking sheet. You can put it in the form of a cake (for example, for Pavlova dessert), or in the form of individual meringues.

To make the cake even, you can first draw a circle of the required diameter with a simple pencil and lay it out, focusing on this mark.

Keep in mind that the meringue should not touch the pencil line, otherwise it may imprint on the cake!

To prevent a pencil imprint on the finished meringues, you can turn the parchment over to the other side. If the paper is white, you will still see the drawn circle, even on the reverse side, and the products will not get dirty.

It is convenient to use a pastry bag to squeeze out individual meringues. To obtain patterns on meringues, you can use a curly nozzle.

Meringues in the oven will practically not change in size (if the whites are whipped correctly, they will not spread). Therefore, you can make small distances between the cakes.

Meringues are baked in the oven for 2 hours at 100 C.

The baking time directly depends on the size of the meringue (small ones can already be checked half an hour after the start of baking). The baking temperature for meringues is determined by what color you want the finished cakes to be. Crispy white meringues will be obtained by drying at 60 C for four hours.

If you want cream-colored meringues, dry the products for 2 hours at 120 C.

A huge number of people love meringues that are crispy on the outside and soft on the inside. To obtain this result, dry the products at a temperature of 160 C for half an hour.

To prepare colored meringues at home, you need to add a few drops of food coloring before spreading the mixture and mix gently.

If you want a glossy meringue surface, sprinkle the cakes with powdered sugar (very carefully and in a small amount) before putting them in the oven.

It often happens that caramel droplets appear on the surface of the meringue - this is melted sugar, which indicates that during whipping the sugar did not melt completely and began to melt in the oven. Such droplets indicate that you need to beat more thoroughly; sometimes changing granulated sugar (buy from a different brand) helps solve this problem.

Try a new way to beat egg whites with sugar! Write, or better yet, show in a photo what kind of meringues you got!
On the Pirogeevo video channel on You Tube there is a step-by-step recipe for making colored meringues for a cake. I think this video will be interesting to you, I tried to record it as detailed and interesting as possible. I wish you pleasant viewing!

The photo can be attached to a comment, or posted on Instagram under the tag #pirogeevo #pirogeevo

In contact with

So, meringues, comrades!

It seems that I have already given here all the possible and impossible educational tips on the most common confectionery facaps: a lot of waste paper has already been written about the biscuit, cheesecakes have been written for you here and baked, and chocolate, and diet, pancakes and pancakes, all the most ideal recipes have been described in all details and with step by step photos.

What else ranks first in terms of the number of culinary hacks? Only the meringue remained without attention. Moreover, you also ask me to tell you how to prepare meringue so that it is beautiful, stable, tasty and crispy. Well, let's work on the mistakes?

You've probably seen, tried, or made scary brown meringue yourself. This is a catastrophe. Natural classic meringue should be snow-white. I myself often come across a lot of recipes on the Internet for so-called “meringue” with a slight brown tint. Don't trust them. This is not meringue. These are already cookies. The moment the meringue changed color, it stopped being a meringue and became a cookie.

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

Meringue is a French crispy cake made from meringue. Meringue is whipped egg whites with sugar. Meringue can be made from any type of meringue. There are three main varieties:

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

For meringues I prefer to do Swiss meringue. This meringue holds 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

What should you 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 whites and take exactly 2 times more sugar.
2. Separate the whites from the yolks while still cold, immediately after refrigeration (this makes them easier to separate). And then leave the whites for 30 minutes at room temperature, covered with cling film.
3. In order for the whites to whip into a stiff foam, all utensils used for whipping the whites must be crystal clean and dry.
4. For a water bath, it is advisable to use a metal or glass one. heat-resistant cookware .
5. To stabilize 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 oven temperature for this method of preparing meringue should be maximum 100º. If the oven is powerful, then to avoid darkening it is better to reduce the temperature to 80º and increase the drying time to 2-3 hours.
7. Drying time for meringue directly depends on their size. As a rule, this process takes 1 hour or more.
8. During the first hour of drying do not open the oven! Otherwise, the meringues may crack or lose their shape.
9. The easiest way to check the readiness of the meringue is to tear off one meringue from the baking sheet; if it comes off easily, then the meringue is ready. And if it sticks, it needs a few more minutes.
10. Once the meringues are cooked, do not remove them from the oven immediately. Leave them in the oven overnight or until completely cooled to dry out the inside properly.

And the recipe for meringue on Swiss meringue

We will need:

• egg whites, room temperature - 125 gr. (3−4 pcs.)
• 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. This is the best stabilizer for proteins, cream, etc. It is difficult to find in regular supermarkets. But he available on iHerb . Discount code - POR7412.

Before we begin, carefully read the 10 rules for making meringue ⇑

Preparation:

1. Preheat the oven to 100º. Line a baking tray with baking paper or a silicone mat.
2. Place the whites, sugar and essence in a heatproof bowl and place it in a water bath. The water should not touch the bowl!
3. Constantly stirring with a whisk, heat the whites until the sugar is completely dissolved, about 4 minutes (wipe the protein mass between your fingers - you should not feel the grains) - this is very important!
4. After the sugar has dissolved, remove the whites from the water bath, add lemon juice or cream of tartar and begin beating with a mixer at low speed for 4 minutes.
5. Then increase the speed of the mixer (to 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 cools 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 into a pastry bag and place the meringue on the prepared baking sheet.
8. Dry the meringue for 1 to 4 hours (depending on size), then turn off the oven and leave the meringue to dry overnight.

Now look at this little one video review on preparing the right meringue:

Swiss meringue is crispy on the outside and soft on the inside.

But I thought carefully and decided that for those who are especially lazy, I need to write down the easiest meringue recipe on French meringue. These bezeshki turn out crispy both inside and out, but the taste is in no way inferior to the above))

Here's my perfect meringue recipe using a simple French meringue.

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, with a mixer at medium speed, beat the whites until soft peaks form, i.e. the mass should turn white and hold on the whisk when lifted. Add a few drops of lemon juice.
2. Then increase the speed of the mixer and, continuing to beat, gradually add sugar, adding 1 tablespoon at a time and beating for 3-4 seconds after each portion of sugar.
3. When the mass becomes shiny and glossy, and the peaks hold their shape, turn off the mixer and sift 1/3 of the powdered sugar into the whites, mix gently and mix in the remaining two parts of powdered sugar in the same way.
4. The rest is the same as last time: place the meringue on a baking sheet using a pastry bag and bake at 100ºC for 1 hour.
5. After an hour, try removing one meringue from the baking sheet: if it comes off easily, then you can turn off the oven; if it sticks, leave it for another 30-45 minutes, or even 1 hour (this will depend on the size of your specific meringues).
   

   Another sure way to check the meringue for doneness is to break it in half: if it breaks and crunches, then it’s ready.

6. The finished French meringue can be left in the turned off oven overnight, or you can take it out immediately and cool.

Store the finished 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, again, you still have any unresolved questions, ask in the comments below. ⇓ We will decide together.

Good luck, love and patience.

Crispy on the outside, chewy on the inside

Greetings to all! I’m in touch, Natalie Lissi, author of a culinary site.

I dedicate this recipe, or rather an entire article, to a very tasty delicacy - merengue. I studied a lot about how to make meringues at home, experimented so many times, spoiled the products several times, but in the end I learned how to cook meringue amazingly tasty and amazingly correctly. Through trial and error, following advice and detailed instructions, I gained very good experience in making meringue. I now share my experience with my readers. And if you have anything to add to this recipe, then don’t hesitate to write in the comments. I will hone my skills in making meringue at home.

Meringue can be turned into a crispy cake with a viscous, tasty center, used as an air layer for a fluffy sponge cake, baked into cake layers from meringue, or as a base for mousse with cream and a slide of fruit - there are many ways to use this delicate meringue. Preparing meringue is very, very simple, but you need to know some of the nuances of preparing this wonderful sweet.

Meringues are a universal and quite simple recipe. According to the cooking technology, there are three types of meringues (meringues) - Italian, French and Swiss.

French meringue is made by beating egg whites and sugar or powdered sugar. This meringue is added to biscuit dough, creams, baked (rather, dried in the oven) cakes or baked cake layers.

Italian meringue is obtained by brewing whipped egg whites with boiling sugar syrup. We call it simpler - custard protein cream. Italian meringue is used mainly for filling baskets, profiteroles, and layering cakes, but it is not entirely suitable for baking.

The most versatile is Swiss meringue. It is prepared by beating the whites with sugar in a water bath. Universal because it is suitable for both baking and creams.

This recipe will tell you how to prepare French meringue and get delicious cakes as a result.

French meringue - ingredients I use:

• Proteins – 3 pcs (110 g)
• Sugar – 175 gr

1. For 1 protein, experienced confectioners recommend taking 50 grams of sugar. But this is only a conditional figure. The more sugar you add to the whites, the denser the meringue structure will be and vice versa. The denser the meringue, the better it stores. My recipe contains my usual amount of protein and sugar.

2. Sugar should be fine, but it is best to use powdered sugar. If you only have coarse sugar on hand, grind it in a blender or coffee grinder. When you beat the whites, the sugar seems to enhance the action of the whisk, and the more grains, the fluffier the meringue will be. In addition, sugar must be completely dissolved in proteins and the finer it is, the better it dissolves. You can mix fine sugar with powdered sugar in equal proportions. It is best not to use store-bought powdered sugar, since in addition to starch, it may contain various other additives. And if starch can have a beneficial effect on the structure of the meringue, since it binds water, then other additional components can ruin everything.

3. I usually use eggs that are about 10-14 days old, not ones that have just come out from under a laying hen. Based on my experience, I can say that the protein in such eggs is stronger and easier to work with. The eggs should be washed thoroughly with a sponge with soda or detergent, then rinsed thoroughly and wiped dry. After this procedure, hands should be washed with soap and wiped dry.

4. You can beat the whites with anything: a mixer, a hand or electric whisk, a dough mixer with a whisk attachment, in the simplest manual chopper bowl with plastic blade attachments.

5. Important! The mixing bowl must be completely dry and free of grease! A drop of fat or water will ruin all your hard work. To be safe, wipe thoroughly washed dishes with a slice of lemon and dry. The white will whip up one way or another, the quality of the meringue may suffer - separation into white and water during baking and storage.

6. Still important! You should very carefully separate the whites from the yolks. It is best to separate chilled eggs: in this case, the surface of the yolk is denser and does not break as easily than when the eggs are warm - a life experience. I do it simply: carefully break the egg so as not to damage the yolk and pour it into my palm. I pass the white through my fingers and transfer the yolk to a separate bowl. Not a drop of yolk or piece of shell should get into the whites, this is important. Do not perform this procedure over a bowl of egg whites that you will be whipping. In addition to the yolk or shell, you may get a rotten egg, which will ruin everything.

7. Now about the protein temperature. In many recipes that involve whipped whites, it is recommended to use chilled egg whites - they whip better and faster. One day I came across a recipe in which the author highly recommended whipping egg whites for meringue at home at about room temperature (22-25 degrees). What happened? Indeed, whipped warm whites are much fluffier and more voluminous, they hold their shape better - they are more saturated with air due to the fact that they are more elastic - but they take longer to whip. Meringues, accordingly, turn out much airier. Cold proteins have a denser structure. But! This does not really affect the taste of the finished cakes or cream. Even cold whites make very tasty meringues if you beat them correctly.

What I can advise you is to experiment and then do it the way you like best. To reheat the whites, leave them at room temperature for a while or place the bowl of whites in a bowl of warm water while they warm up.

8. It is important not to overdo it with beating the whites. If you overdo it, you will ruin the meringue and it will no longer be suitable for baking. Beating should be completed when the mass is ready and protein peaks of the desired stiffness are formed.

9. You can add a little salt or acid for better binding of protein and water (chicken protein components). Salt is added at the beginning of whipping, acid at the end. This is no longer personal experience, but scientifically proven facts. You can’t argue with chemistry =) Add salt and acid at the tip of a knife or drop by drop. They are needed not for taste, but for structure.

Perhaps these are the main points that you should pay special attention to.

Now let's move on to the process of preparing meringue. The recipe is detailed, and I will give you some more tips in the description.

How to prepare meringues:

We measure out the required amount of fine sugar or powdered sugar and protein.

While whipping, you will need to add sugar in a thin stream. For convenience, you can pour the sugar onto thick paper, bend the paper slightly and add it to the protein this way.

We begin to beat the egg whites without sugar at low speed. Now it is important to break down the structure of the protein and allow it to be saturated with air bubbles as much as possible. If you immediately start beating quickly, your egg whites may subsequently settle quickly.

Beat the egg white until it begins to increase in volume slightly. You can now begin to gradually increase the speed.

As soon as the white begins to turn white and gain air, we begin to gradually add sugar. With the mixer running, add sugar in a thin stream and continue beating. The step-by-step process looks something like this:

As a result, when you add all the sugar, you should get a dense white mass with a slight pearlescent texture that takes any shape and does not fall off. Soft, stable, sharp peaks of whipped egg whites hold their shape well.

You should not taste a grain of sugar; it should be completely dissolved in the proteins.

Remember that the more sugar you add, within reasonable limits, of course, the denser the protein mass will be.

I would also like to note the degree of whipping of the whites.

Different cooking technologies are suitable for different types of products. To bake biscuits you need soft meringue: if you lift the whisk, peaks will not form, but a small top will form.

Such proteins must be carefully introduced into the dough in a circular motion so as not to damage the structure of the meringue.

Medium soft meringue is suitable for the cream. That is, peaks are formed, but not with sharp tips. If you lift a whisk of whipped whites, the peak first reaches up behind it and then rounds.

To bake cakes, you need thick and well-whipped meringue, as in the photo below.

The peaks are sharp, do not fall off or become rounded.

Preheat the oven in advance. Line a baking tray with baking paper. Using a pastry bag or spoon, place the meringues on a baking sheet. If you don’t have a bag with tips, use a regular food bag and cut off a small corner.

Homemade meringue recipe – baking:

Baking is not entirely true. Meringues are dried in the oven. And the drying method depends on what you want to get as a result.

We bake crispy meringue with a sticky center

Preheat the oven to 150-160 degrees, place a baking sheet with meringues and after 1-2 minutes reduce the temperature to 50-60 degrees. Dry for about 15 - 20 minutes. You can open the door if it is not possible to lower the temperature this way. It’s best not to time it, but to look at the products. If you see cracks starting to appear, immediately turn off the oven and leave the meringues in it until they cool completely with the door open. Cracks indicate that the top of the meringue has set, but inside it is viscous.

We bake completely crispy snow-white meringue

Preheat the oven to 50 degrees, place a baking sheet with meringues and dry until ready (at least 1-1.5 hours or more), then leave in the oven with the door open until it cools completely.

Depending on your oven, you may need more or less time. In general, it is better for you to experiment with your oven and recipes yourself, and just use the given numbers of ingredients and baked goods as a guide. Try making meringue a couple of times and you will probably know how best to get what you want. This has been verified by my own experience =)

Check the readiness of the meringue only when the product is chilled. The hot meringue may still be sticky.

Swiss meringue - recipe in a water bath:

Swiss meringue is good because the proteins undergo heat treatment during the preparation of the meringue, which means you can safely use cream made from raw proteins in cakes, pastries, for decorating desserts and sweet products. Swiss meringue in a water bath has a denser and stronger structure than French meringue. Making Swiss meringue is very simple. Also prepare a bowl of cold water in advance.

1. Pre-boil the water and reduce the heat. Pour the egg whites into the second pan and add all the sugar. Place the pan with the whites in a water bath and begin stirring continuously until the sugar dissolves. There is no need to whisk at this stage. The pan with squirrels should not touch the water.

2. Start beating at low speed and increase the speed when the white begins to become cloudy. Beat until a soft meringue forms: when you lift the whisk, soft, weak peaks form and settle slightly.

3. Remove from heat and place the pan with the whites in a bowl of cold water. Continue beating until the whites cool completely for a few minutes.

4. Bake in the same way as the French meringue described above.

Calorie content of meringue (cake) according to my proportions per 100 grams = 418.8 kcal

• Proteins – 7.1 g
• Fats – 0 g
• Carbohydrates – 102.7 g

What mistakes can you make when preparing meringue at home:

• If you add sugar to the protein too quickly, the meringues may fall off after baking, lose their shape, or shrink. There is no need for haste in this matter.
• The same thing can happen if you take the meringues out of the oven too early. The brownies need to cool completely in the oven first.
• The quality of meringues is also affected by air humidity. As a result, they will turn out wet and sticky. It is difficult to fight natural phenomena, but it is possible: dry the meringues in the oven for some more time.
• Meringues are afraid of moisture, so a perfectly crispy cake can become viscous in a humid room or refrigerator. The solution is simple - dry it in the oven again.
• Peeling of sugar syrup during baking can occur for the following reasons: too little sugar or overbeaten (well, somehow) the whites.

It seems that's all! Ufff =) I wish you successful culinary experiments.

Click likes, friends =)

Sincerely yours, Nathalie Lissi

Everyone seems to know the meaning of this word. Meringue is easy, sweet and very tasty. You can decorate cakes, pies, desserts with them, serve them yourself, or simply eat them with tea.

To make tasty and good meringues, you definitely need fresh eggs. This is the only option that will suit us. In principle, this option remains relevant when using eggs in any dish.

The first thing to do when buying eggs is to shake them. Yes, it may look strange, but this way you can choose a fresh product for yourself. Don't worry, you won't be the first person to do this when purchasing. The egg should remain silent in response. If you hear a dull thud, do not buy the product; it is already spoiled or is in the early stages of spoilage.

When purchasing eggs in a cardboard box, be sure to check the expiration date. Most often it is indicated correctly on the packaging. And here, by the way, it is also important to remember that after the expiration date, eggs can be safely used for several more days.

The third method for egg freshness is suitable for eggs that have already been purchased. Fill a deep container with water and drop the eggs into it one at a time. The higher the eggs are, the sooner they need to be thrown away. If it lies at the bottom, then it may have been demolished just a couple of hours ago.

And one more method, which is also suitable for us and also only for purchased eggs. Here you need to break the eggs and if the yolk is elastic and dense, and the white is viscous, the product is fresh. If the yolk is flat and the white is runny, it's time to throw that egg away.

Vanilla meringue in the oven

Cooking time

calorie content per 100 grams

For lovers of classic sweets, we offer meringues with added vanilla. Vanilla can always be called a classic, as it is included in almost all desserts.

How to cook:

Tip: the smaller your meringues are, the faster the oven will dry them.

How long is it - 2 hours and 20 minutes.

What is the calorie content - 269 calories.

How to cook:

1. Pour the whites into the container and start beating them;
2. When a light foam appears, pour in the citrus juice and continue beating the whites;
3. Next, add sugar and now achieve stable peaks;
4. Grind cocoa using a fine grater;
5. Add cocoa foam to the foam, stir until the whites are uniform in color;
6. Then add chocolate and mix again until smooth;
7. Place the chocolate whites on a baking sheet covered with paper;
8. Place in the oven for two hours at 90 degrees.

Tip: to make the meringue color as uniform as possible, you can add a little brown coloring.

This option is more likely for exotic lovers. We will add a little coconut shavings to the standard peaks so that true nut connoisseurs will immediately love this recipe.

How long is it - 1 hour and 50 minutes.

What is the calorie content - 305 calories.

How to cook:

1. Pour the whites into a container, add salt to them and start beating the mixture;
2. When the peaks become sharp and dense, pour in wine vinegar;
3. Beat the mixture again to evenly distribute the vinegar among the whites;
4. Now add powdered sugar through a sieve and beat the mixture again. As a result, it should turn out such that it does not move when the bowl is turned over;
5. Preheat the oven to 150 degrees;
6. Add coconut shavings to the whites and gently mix the whole mass with a spatula;
7. Lower the oven temperature to 100 degrees;
8. Place meringues of the desired size and shape on a baking sheet with paper;
9. Place in the oven for ninety minutes.

Advice: if you are afraid that vinegar will lower the whites, then you need to know that it, like lemon juice, prevents the whites from falling. Therefore, it is added to future meringues.

For real nut lovers! Add any nuts, thereby experimenting with the taste, color and aroma of light meringues. But you know, this time they can hardly be called easy...

How long is it - 1 hour and 20 minutes.

What is the calorie content - 396 calories.

How to cook:

1. Place the peanuts in a dry frying pan and brown them;
2. Pour the whites into a bowl, add powdered sugar and vanilla sugar;
3. Beat the mixture to stable peaks using a mixer;
4. Throw honey into an empty frying pan and melt it;
5. Add oatmeal to it and roll them in honey;
6. Let them caramelize, then pour into a bowl or plate to cool;
7. Chop the chocolate into small pieces with a knife;
8. Add it to the whites, mix gently with a spoon;
9. The peanuts have already cooled down; you can chop them with a knife into more or less large pieces;
10. Add nuts to the whites and carefully combine again;
11. It’s better to immediately take the seeds, peeled, and pour them into the frying pan;
12. Brown them and let cool. They cannot be added to proteins while hot;
13. Add the cooled seeds to the nuts, whites and chocolate, mix with a spatula;
14. Send oat flakes for seeds;
15. Cover the baking dish with paper or lightly grease it with oil;
16. Place mounds of protein using a tablespoon. Of course, you can use a bag, but in this case without a nozzle. Here you will have to make a large hole;
17. Turn on the oven at 160 Celsius and place a baking sheet in it;
18. Bake until done (dry and firm crust).

For those who are not in a hurry or who don’t have time. You only have to work with the oven for an hour, then wait all night and in the morning you will have a delicious and unusual breakfast waiting for you.

How long is it – 1 hour and 15 minutes + night.

What is the calorie content - 298 calories.

How to cook:

1. Pass the powder through a sieve and mix it with sugar;
2. Preheat the oven to 120 Celsius;
3. Pour the whites into a container, add half of the sugar mixture to them;
4. Beat the mixture until light foam and then add the remaining sugar;
5. Bring the whites to stiff peaks;
6. Cover the baking sheet with parchment paper, place the meringue on the paper with a spoon or through a nozzle;
7. Place the pan in the oven for one hour;
8. Then turn off the oven, but take out the meringue only the next morning.

Tip: to get colored meringues, divide the whites into several parts and add a drop of dye. Bright pleasure will await you the next morning!

Cranberry meringue in the oven

It’s rare that anyone makes meringue with the addition of any fruits or berries, especially in the fresh version. But we decided to take a risk and, believe it or not, we were more than just satisfied.

What time is it – 2 hours.

What is the calorie content - 209 calories.

How to cook:

1. Turn the oven on to 110 degrees and let it warm up;
2. Wash the cranberries well, leave in a colander to drain all the water;
3. Then transfer to a dry towel or napkins to remove absolutely all moisture;
4. Pour the whites into a container, add sugar and vanilla, beat them to stable peaks;
5. Add dry berries, mix gently;
6. Place a sheet of paper on a baking sheet and spoon out the meringue;
7. Place in the oven and bake until the crust is firm;
8. Then turn off the oven and do not touch the meringue until it cools completely.

Advice: it is better to leave the berries whole, otherwise they will leak and the juice will ruin all the meringues.

To prepare meringue, it is very important to use not only fresh, but also preferably chilled eggs. Yolks, by the way, whip better if they are warm (meaning room temperature), but whites, on the contrary, need cold.

It is also highly advisable to use a container that can be cooled. For example, a bowl made of aluminum, iron, metal. At least half an hour before starting to prepare the meringue, the bowl/other container should be placed in the freezer.

The same goes for a whisk or mixer. In the case of an electric appliance, of course, there is no need to place the appliance in the freezer; a whisk is enough. By the way, before whipping, you can grate it with lemon juice so as not to add it to the whites themselves. This also applies to vinegar.

The whites should turn into a dense foam with stable peaks. This means that if you turn the bowl upside down, the whites will remain motionless. Scary? Beat it so that there is no such thought!

Meringue is a sweet snack, if you can call it that, that costs nothing to prepare. Ten minutes of your time is worth it! The rest is oven drying. It is delicious!

How to make meringue at home? What it is? You will find answers to these and other questions in the article. Meringue is made from proteins that are beaten with sugar until an airy dense mass is obtained. It is laid out in a cone shape and baked until it is slightly chewy, tender in the center and has a firm surface.

Meringue

Meringue is a meringue that can be crumbly and brittle, melt in the mouth and tender, soft on the inside and crispy on the outside. It is no coincidence that the French called this dessert “kiss”, emphasizing its sweetness and elegance. Meringue contains a small amount of ingredients, so many people think that it is easy to make. However, meringue is a capricious dessert that sometimes behaves unpredictably.

So how to make meringues at home? Knowing some secrets, you will get delicious and beautiful airy cakes and other proteins, whipped with sugar and baked in the oven.

Cooking methods

Few people know how to make meringue at home. This dessert can be prepared in three ways: Swiss, French and Italian. The French create the protein mass this way: beat the egg whites with a pinch of salt, gradually adding powdered sugar until the mixture holds its shape perfectly. Meringues made from it are light and tender. But they can only have a simple shape, since ornate and graceful roses will blur and lose their unusual appearance.

Instead of sugar, Italians add thick and hot sugar syrup to the protein mass. They pour it in in a thin stream, not stopping whipping for a second. This soft and tasty cream is used to spread cakes, fill tubes and eclairs. This cream can be easily mixed with oil to create new flavors. But French meringue, when combined with fats, immediately loses its shape.

According to the Swiss recipe, the most masterly meringue is prepared, as it is made in a water bath. At the same time, the mass in volume becomes several times larger. The thick and elastic mixture produces creamy ornate patterns on cakes and fancy cookies that look very impressive and do not blur.

Subtleties of creation

Now we’ll tell you how to properly prepare meringue at home. Dishes and kitchen tools that will be used to beat egg whites must be grease-free and perfectly clean. After all, fat does not allow the meringue to retain its shape and worsens the properties of the protein dough. That is why add lemon juice to boiling water and pour it over the dishes before cooking.

To create meringues, use eggs that are a week old, as the whites dry out while the eggs are stored and are easier to whip. Also, warm proteins, the temperature of which is 25 ° C, are more suitable for meringue. They will provide an airy mixture with a strong texture, due to which the products will rise perfectly in the oven, bake well and keep their shape.

Try to use powdered sugar rather than sugar, as the finer the grains, the better the protein mass is whipped. Also, the whites must first be beaten at low speed so that the mass is saturated with oxygen. When bubbles and foam appear, the speed can be increased to maximum.

You need to add sugar 1 tsp. at regular intervals. If you add it all at once, the meringues will settle after baking. If you want to get a crispy meringue, then beat it until it reaches sharp peaks - when the mass stretches behind the whisk, forming beak-like angles. If the white cream on the whisk forms round peaks that fall away imperceptibly, then you have soft peaks, ideal for creating delicate biscuits and cakes.

If the recipe requires adding starch or flour to the protein mass, sift them so that they are saturated with air and the dough does not lose its airiness. It is better to bake meringue at a temperature of 80-110 ° C for one to two hours on a mold covered with confectionery paper. That is why the French jokingly call meringues “abandoned cookies.” Just try not to forget about your dessert so as not to dry it out.

Ready-made cakes are always crispy and do not have a dark crust. If you like softer and more tender meringues, bake them until light yellow in color at 150 ° C. How to quickly make meringue at home? The meringue can be baked for a couple of minutes at a temperature of 200 °C, and then reduced to 100 °C and baked for another 30 minutes.

While the meringues are baking, do not open the oven, otherwise they will turn into cakes. It is better to check the readiness of the product after it has cooled, since the inside of a warm cake may seem raw. The meringue cannot be stored in the refrigerator, as it will become damp.

Varieties

Everyone wants to know how to make meringue at home. Based on it, chefs create many amazing confectionery products with the addition of marmalade, chocolate, jelly, fruits, coffee, berries, whipped cream, curd cheeses, spices and nuts. Meringue is served with marshmallows, ice cream, butter, vanilla or butter cream, and drizzled with chocolate glaze. It is used to make cakes, petit fours (small pastries) and sweet sandwiches.

Tricks from Delia

Don't know how to make delicious meringue at home? Heat the oven to 150°C, place the baking sheet with meringue in it and turn it off. The meringue will be ready when the oven has cooled completely.

You can put the meringue in the oven in the evening. Then you will get a great dessert for your morning breakfast. These are the most important tricks of the snow-white meringue recipe from the famous chef Delia.

Basic recipe

If you don’t know how to make meringue at home, be sure to check out this recipe. To create a dessert you need to have:

• three proteins;
• powdered sugar or sugar (160-175 g);
• a pinch of citric acid.

Separate the whites of fresh eggs into a small bowl and then transfer them to a mixing bowl. As a result, an unsuccessfully broken yolk will not spoil the whites. The eggs must be cold. Prepare a mixer, pour a little sugar into a bowl with the whites. While beating the whites, gradually add sugar one tablespoon at a time. l.

First, beat on low speed for two minutes. If you are using more egg whites, increase the beating time. The mass will gradually thicken. Add citric acid to it during the process. This way you will “whiten” the meringue.

Continue beating for about a minute on medium speed. Then switch the whisk to high speed and beat until stiff peaks form. Now spoon the whipped mixture onto a baking sheet covered with pastry paper. Bake the meringue over low heat.

To do this, preheat the oven to 150 °C, place a baking sheet in it, reduce the temperature to 140 °C, dry the meringue a little and turn off the oven after 15 minutes. The finished treat should cool in the oven.

You can also bake meringues for an hour and a half at a temperature of 120 °C. Place the dessert on a beautiful plate and serve.

Meringue with steamed almonds

Anyone who wants to know how to make meringue at home should read this recipe carefully. To create a dessert you need to have:

• a couple of proteins;
• 110 g sugar;
• 35 g almonds;
• 2/3 packets of vanilla sugar.

Pour hot water into a wide bowl and place a bowl in it to beat the whites. The bowl should not touch the water! Only steam will heat your mixture. Place the whites in a bowl and beat them with a mixer at high speed.

When they thicken, start adding vanilla sugar and granulated sugar. Beat until the whites are stiff and glossy (about 10 minutes).

Now remove the bowl from the water bath. Finish beating, add crushed almonds and mix gently. Next, place the mixture into the cornet. Hold it vertically and squeeze out various shapes onto a baking sheet covered with parchment: snails, snouts, hearts, zigzag stripes.

Now place the baking sheet in the oven, preheated to 100°C. You need to bake for about an hour.

Oil cream

Many people ask: “How to make meringue in the oven at home?” Now we will tell you how to prepare buttercream for meringue in a water bath. You need to have these ingredients:

• one egg;
• 100 g butter;
• two tbsp. l. Sahara;
• two tsp. alcohol for flavoring.

First, pour hot water (about 40 °C) into the container. Place another bowl on top and crack an egg into it. Beat it with sugar into a thick meringue.

In another bowl, start beating the soft butter. During the process, add one tbsp. l. egg mixture. Finally, pour in the alcohol. Next, place the whipped mixture in the refrigerator. Spread the cooled and prepared meringues with cream on the flat side and connect in pairs.

Meringue with sesame and chocolate

So, we have almost completely answered the question of how to make meringue cake at home. Let's find out how to make this delicacy with sesame seeds and chocolate. You need to have:

• 100 g sugar;
• a couple of proteins;
• 50 g dark chocolate;
• 40 g sesame seeds;
• 2/3 tsp. lemon juice.

So, fry the sesame seeds until golden brown. Refrigerate until you prepare the meringue. Grate the chocolate on a coarse grater. Place the whites in a bowl. Beat them at high speed and, as soon as they acquire a thick consistency, add lemon juice.

Add sugar while continuing to beat. The protein mass should become very thick. Finish beating. Add sesame seeds and stir in gently. Now add the chocolate and stir gently.

Form the meringue with a cornet or spoon on a baking sheet lined with baking paper. Place it in the oven preheated to 150°C. Bake for 25 minutes. It is best to cool on a kitchen rack.

Chocolate meringue cake

How to make meringue cake at home? We present to you an amazing recipe. For it you need to have:

• four egg whites;
• 150 g powdered sugar;
• four egg yolks;
• 200 ml milk;
• 100 g dark chocolate;
• 1 ml lemon juice;
• 50 g walnuts;
• 200 g sugar;
• 200 g cow butter;
• 40 ml rum.

How to cook?

All housewives love delicious recipes. You already know how to make meringue at home. So, let's prepare an amazing cake. First, beat the egg whites with a couple of drops of lemon juice until thick foam. Now add the powdered sugar little by little, continuing to beat.

As a result, you should get a smooth, thick, white mass. Add crushed nuts to it and mix gently. Line a baking sheet with parchment and spoon the meringue onto it by the teaspoon. Place in a preheated oven at 100°C for two hours.

Now start preparing the cream. To do this, thoroughly mash the yolks with sugar and milk. Heat the resulting mass over low heat, stirring. When it becomes thick, remove it from the heat.

Next, beat the soft cow butter. Pour the cooled yolk mixture into it and beat it. Now break the chocolate into pieces and melt it in a water bath. Mix with cream, add rum and beat. Now put this mixture in the refrigerator for half an hour. From the cream and the finished meringue, assemble a triangular shape and place it in the refrigerator for a couple of hours. Bon appetit!