Neuroscientists argue that happiness is a physiological illusion that we fall into for very short periods of time. For example, for those couple of minutes until the meringue melts in our mouths. On this page - 3 meringue recipes at once and all the secrets of making meringue at home. Each meringue recipe is with detailed step-by-step photos.

The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As the saying goes, "med-len-but, so that everyone can understand." And so that everyone succeeds, because meringue is a capricious thing.

Meringue is a dessert, a protein cake that is whipped with sugar until a dense airy mass, after which the mass is laid out in the form of a cone and baked to a dense surface and a tender, slightly viscous center.

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

Basic meringue recipe without secrets (Delia's way of English cooking)

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

1. Take 3 fresh eggs, in fresh it is easier to separate the protein. Separate the protein in each egg separately into a cup or small bowl, and only then move the separated protein into a common whisking bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. Eggs should be cold, preferably straight from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white. To prepare a meringue of three egg whites weigh 180 g of sugar into a clean fat-free bowl.
Prepare the mixer and pour some sugar into the bowl with the egg whites. In the process of whipping the proteins, you will add sugar, but not more than a tablespoon at a time.
Do not rush, gradualness is important in this matter.

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

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

5. Spread the whipped mass with a spoon on parchment paper laid on a baking sheet. Start baking. It is better to bake on low heat so that the meringues do not burn out, but the middle is baked. To do this, preheat the oven to 150 ° C, put a baking sheet, reduce the temperature to 140 ° C, dry the meringue a little, and turn off the oven after 15 minutes.

Important! Ready meringue remains in the oven until completely cooled.

It is possible in another way (and this is more familiar): bake the meringue for about 1-1.5 hours at a temperature of 100 -120 ° C.

That's it, you've made the meringue recipe. I hope it wasn't too difficult and you did well. Arrange the meringue on a pretty plate and serve.

Steamed almond meringue recipe

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

But nuts, of course, are not all that meringue can be enriched with. We will layer the meringues butter cream- and this is a real "gloss" of enjoyment of taste. And so that you are not afraid to complicate the meringue, we will make it for a couple - this method gives a 100% guarantee that the meringue will turn out. According to connoisseurs, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process runs smoothly.

Recipe Ingredients

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

How to make almond meringue

Pour into a wide bowl hot water and put a bowl for whipping egg whites. The bowl must not touch the water! Only steam will heat our mixture.

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

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

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

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

Pour the mixture into a cornet. Holding it vertically, squeeze any figures onto a baking sheet covered with parchment: patches, snails, zigzag stripes, hearts - fantasize and do.

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

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

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

Instruction

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

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

Place the whipped mixture in the refrigerator to chill.

Ready and cooled meringues spread with cream on the flat side and connect in pairs.

It turns out such fantasy, bizarre curly beauties (how did you “sculpt” them)

Meringue recipe with chocolate and sesame seeds

Very tasty and unusual recipe meringue, in which toasted sesame seeds and drops of chocolate were combined. It's worth a try, even if it doesn't seem to fit. Believe me, how it fits together! Chocolate and sesame in a protein shell - one of the most unusual dessert flavors!

Recipe Ingredients

• proteins - 2
• sugar - 100 grams
• black chocolate - 50 grams
• sesame - 35-40 grams
• lemon juice - incomplete teaspoon (2/3)

Preparation of meringue "chocolate sesame"

Roast the sesame seeds until light golden brown. Be sure to let it cool before cooking the meringue.

Coarsely grate the chocolate.

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

While continuing to beat, add the sugar. The protein mass should become very steep. Stop whipping.

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

You can form a meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then a teaspoon; more clouds will turn out if you spread dessert.

Take two spoons - one to collect, the second to clean off the first.

Lay the balls on the lined baking paper baking sheet.

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

The main secrets of making the perfect homemade meringue

Let's sum up a little. To get the meringue:

Use clean and dry utensils, water is unacceptable in any form; it is not recommended even to bake meringues in wet weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the whipping dish with a piece of lemon, the proteins will turn out to be especially lush and steep;
- observe the temperature regime, the meringue is not baked, it is dried; if your oven has a convention function, use it to expel any hint of moisture.

Have you ever tasted an air cloud? The answer is definitely yes. Each of us at least once in our lives tried a cake, which is popularly called "Vozdushka". So tender and weightless, it is rightfully considered a confectionery asset. The origin of the name meringue cream owes its etymology to the French word baiser, which translates as a kiss, and it is not surprising that the cake, crispy on the outside and soft on the inside, received just such a name from inveterate romantics.

In the professional culinary field, this dessert is usually called meringue, this is exactly the case when a minimum of ingredients, just a combination of proteins with powdered sugar, gives maximum gastronomic pleasure. However, the short list of ingredients does not mean that it is easy to prepare. Today I will share with you the features of cooking that will help you achieve the desired result the first time.

Classic meringue recipe

Kitchen tools: deep bowl, mixer, parchment paper, oven, pastry bag.

Ingredients

Step by step cooking recipe

1. First of all, wash and degrease the whisks of the mixer. Dry well with a towel to remove moisture. You can do this procedure using a regular kitchen washcloth and detergent. This is an important step in the preparation of the cream, because the protein does not like moisture and fat, if you do not follow the recommendations, it simply will not whip.
2. Then we take two containers and separate the whites from the yolks. This must be done very carefully so that not a single gram of yolk gets into the protein. Proteins should be chilled, this will help to whip them well.
   
   
3. We remove the veins (cords) from the protein mass with a fork.
   
   
4. The next important step is choosing the right amount of sugar. You must understand that the sugar in this dish is not only a sweetener, it is also responsible for the consistency of the meringue. Sugar should be twice the weight of the proteins suggested in the recipe. Given the proposed formula, we can take 180-200 grams of sugar for 3 proteins.
   
   
5. Beat egg whites first without sugar at low speed. The mass should be thick and stable.
   
   
6. Then increase the speed and continue to beat the whites WITHOUT SUGAR until soft peaks.
   
   
7. Having obtained a consistency similar to soft soapy foam, we begin to gradually add sugar 1 tbsp. l. We continue to beat at maximum speed until a stable, dense, glossy consistency is formed.
   
   
8. The granulated sugar should completely dissolve in the mass, at the end of the whipping process, you can rub a drop of cream between your fingers and check for the absence of sugar crystals.
   
   
9. Add 3 drops to the finished mass lemon juice for a white cream effect.
   
   
10. We shift the mass into a pastry bag and put the meringue on a baking sheet, pre-coated parchment paper. Cakes should be located at a free distance from each other.
    
    
11. To make the meringues more textured and even, sprinkle them on top with powdered sugar.
    
    
12. We send it to the oven preheated to + 80 ° for 1 hour. Cooking time depends on the shape and size of the pastry. I have medium-sized meringue, so the optimal drying time is 60 minutes. Cakes should be light, weightless and easily separated from the paper. Homemade meringue cake according to a proven recipe turns out tender and divinely delicious.
    
    

Video recipe for the classic meringue cake

Cooking real French meringue requires consistency and care. A good cooking instruction will be a video.

Meringue with boiled condensed milk

Cooking time: 1 hour - 1 hour 30 minutes.
Servings: 10.
Calories: 290 kcal per 100 grams.
Kitchen tools: mixer, deep dishes, oven, parchment paper.

Ingredients

Step by step cooking

Before you start whipping the proteins, you need to rinse and degrease the beaters from the mixer and the dishes with which we will work. It's good to dry everything.

1. Separate the whites from the yolks. Before you start whipping the proteins, you need to exclude the presence of even the smallest fraction of the yolk in the protein mass.
   
   
2. We begin to beat the whites until thick and the first stable peaks, then gradually begin to add sugar 1 tbsp. l. In this recipe, I take 350 grams of sugar for 5 proteins.
   
   
3. Continue whisking the mass until dense and thick.
   
   
4. We put parchment paper in the prepared baking sheet and lay out our cakes. Let's do it with a tablespoon.
   
   
5. We send our delicacy to a preheated oven to + 110 ° and mark the time for 60-90 minutes. Cooking time depends on the size of the product.
   
   
6. After the meringue has dried, grease the two halves with condensed boiled milk.
   
   
7. Melt the chocolate bar in a saucepan over low heat. Watering melted chocolate our beanies.
   
   

How to cook a meringue cake so that the whites with sugar are properly whipped is a common question. Following simple simple recommendations, success will not keep you waiting.

Video recipe for Meringue cake with boiled condensed milk

Perhaps, in the process of preparing the cream, you wondered what it means to “beat to stable peaks”? This technique is well demonstrated in this video.

Meringue cake with cream

Cooking time: 1 hour 30 minutes.
Servings: 10.
Calories: 330 kcal per 100 grams.
Kitchen tools: mixer, deep containers, jar, pastry bags, baking sheet, oven, parchment paper.

Ingredients

Step by step cooking

1. We degrease and wipe dry the beaters of the mixer and the dishes in which we will beat the proteins. Separate the whites from the yolks. Beat egg whites until stiff and fluffy.
   
   
2. Gradually begin to add 1 tbsp. l. sugar in protein mass. We continue to beat the mousse until the sugar crystals are completely dissolved.
   
   
3. When the mass holds its shape and stays in place when turning the bowl over, prepare the pastry bag. We fill it in as needed.
   
   
4. We cover the baking sheet with parchment paper and begin to put the cakes on the surface so that there are holes for the filler.
   
   
5. We send to dry for 60-90 minutes at a temperature of + 100 °, no more. The oven door must be ajar.
   
   
6. Cooking cream. We combine 100 grams of condensed milk with 100 grams of chilled butter. We beat the mass.
   
   
7. When our meringues are finally cooked, put jam of any taste in them, banana slices and fill to the top with cream.
   
   
8. The original fluffy meringue cake is ready to serve. Happy tea.
   
   

Video recipe for Meringue cake with cream

To clear up the vague points, watch the video tutorial on how to make brownies.

cooking options

There are many types of confectionery treats, for example, you will like the famous one with its delicate creamy layer, which is hidden between two balls. biscuit dough. - airy and light, like a dance of a ballerina, in whose honor it, in fact, got its name. The only thing to note is that this dessert must be served immediately, as it cannot be stored.

Delicious is a combination sand crumb, sour cream and condensed milk. Well, and of course, pure culinary fads will give you. In the process of cooking, the cake itself is divided into 3 parts: biscuit, soufflé and custard. Really, a miracle?

How many goodies you can cook by learning how to make quality meringue! Write in the comments your ideas and wishes, we will exchange thoughts and impressions! All culinary inspiration!

Few people refuse sweet, light and airy dessert. Meringue can easily be attributed to it - a cake that surprises and amazes with its simplicity and taste.

With the simplicity of the composition and ease of preparation, this delicacy will surely not leave anyone indifferent.

About the invention and the first preparation

For the first time, the culinary specialist Gasparini prepared a meringue cake. He lived in ancient times in Switzerland in the city of Meirengem. From the name of this settlement came the second name of the cake - merengue.

There is another version of the appearance of this dessert. It follows from it that the French came up with a meringue cake. After all, its name is translated from French as “kiss”.

But the first version is considered more plausible and common.

Simplicity and genius

It would seem that this little dessert is made from a small number of ingredients (it only contains egg whites, sugar, powdered sugar, citric acid and vanillin), but it always surprises and amazes with its taste.

Meringue is not a simple cake, no one knows for sure what it will be like next time: completely dried or slightly soft inside, crumbly and crispy or viscous, reminiscent of cotton candy.

And there are no differences at all - it is purchased in a confectionery or made at home.

Cooking on our own

To feast on delicious dessert, it is not necessary to go to the store, because you can cook meringue cake at home. To do this, you need to have a simple set of products and know some of the subtleties and tricks of cooking.

As ingredients you will need:

• proteins from 4 medium eggs;
• 1 cup sugar or 0.5 cup powdered sugar;
• a pinch of vanillin and salt;
• citric acid on the tip of a knife.

Meringue - a cake is not as simple as it seems at first glance. When preparing it, it is necessary to take into account all the subtleties and nuances.

Meringue cake: cooking recipe

1. Carefully separate the whites from the yolks and place them in the mixer bowl. Add citric acid, salt, vanillin. Turn on the mixer at maximum speed and beat until the mass becomes white.
2. Then gradually begin to enter powdered sugar- one tablespoon. At the same time, do not stop whipping. Do this until the powdered sugar is completely dissolved and a homogeneous substance is formed.
3. Preheat the oven to 100 degrees. Line a baking sheet with parchment paper.
4. Transfer the mixture to a pastry sleeve and squeeze neat, similar small cakes out of it.
5. Place the baking sheet with the blanks in the oven and bake for 40-60 minutes.
6. Then very quickly open the oven and carefully place another sheet of parchment paper on top of the meringue. Bake another 20-30 minutes.
7. Remove the baking sheet from the hot oven, let it cool completely, and only then, using a spatula, remove the finished meringues from parchment paper.
8. To make the dish more original, you can add a piece of walnut or raisin to each cake.

In order for the dessert to succeed, you need to know some of the subtleties of cooking. Meringue - the cake is very capricious and because of the slightest mistake it may not work out. Therefore, when preparing it, we recommend using the following recommendations:

• It is better to separate the yolks from the proteins over an additional container so that the yolks do not accidentally get into the proteins.
• In order for the mass to whip very well, it is necessary to take the most fresh eggs.
• Eggs should be chilled for several hours in the refrigerator before beating.
• The mixing bowl must be dry and clean. The smallest drop of water can ruin everything.
• An egg blender is not suitable.
• Salt and citric acid are needed in the composition to help the egg foam be denser and thicker.
• It is better to replace the sugar in the recipe with powder, this will make the mass thicker and denser.
• The size of the cakes should not exceed a tablespoon in volume: if it is larger, they will not be able to bake completely and remain soft inside.
• Be sure to cover the cakes with parchment paper on top during baking, as without it they will turn yellow or brown.
• In the absence of a pastry sleeve, it can be replaced with a regular plastic bag with a cut off corner or put the blanks on a baking sheet with a tablespoon.
• Due to the fact that meringue is a very sweet dish, it is best served with sugar-free tea and fresh fruit.

Everyone seems to know the meaning of this word. Meringue is easy, it is sweet and very tasty. They can decorate cakes, pies, desserts, serve them on their own or just eat them with tea.

To cook delicious and good bezeshki, you definitely need fresh eggs. This is the only option for us. In principle, this option remains relevant when using eggs in any dish.

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

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

The third method for egg freshness is suitable for eggs that have already been bought. Take a deep container of water and dip the eggs 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 way, 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 protein is viscous, the product is fresh. If the yolk is flat and the white is spreading, it's time to throw that egg away.

Vanilla meringue in the oven

Cooking time

calories per 100 grams

For lovers of classic sweets, we offer meringue with 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 out.

How much time - 2 hours and 20 minutes.

What is the calorie content - 269 calories.

How to cook:

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

Tip: To make the color of the meringue as uniform as possible, you can add a little brown dye.

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

How much time - 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 mass;
2. When the peaks become sharp and dense, pour in the wine vinegar;
3. Beat the mass again to evenly distribute the vinegar over the proteins;
4. Now add powdered sugar through a sieve, beat the mass 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 flakes to the proteins and gently mix the whole mass with a spatula;
7. Lower the oven temperature to 100 degrees;
8. Put the meringue of the desired size and shape on a baking sheet with paper;
9. Put in the oven for ninety minutes.

Tip: if you are afraid that vinegar will lower the proteins, then you need to know that it is he who, like lemon juice, does not allow the proteins to fall. Therefore, it is added to the future meringue.

For real walnut 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 much time is 1 hour and 20 minutes.

What is the calorie content - 396 calories.

How to cook:

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

For those who are not in a hurry or who do not have time. You will 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 much time - 1 hour and 15 minutes + night.

What is the calorie content - 298 calories.

How to cook:

1. Put the powder through a sieve, mix it with sugar;
2. Preheat the oven to 120 Celsius;
3. Pour the proteins into a container, add half of the sugar mixture to them;
4. Beat the mass until light foam and then add the rest of the sugar;
5. Bring proteins to stable peaks;
6. Cover the baking sheet with parchment paper, put the meringue on the paper with a spoon or through the nozzle;
7. Remove the baking sheet 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 beringes, divide the proteins into several parts and add a drop of dye. Bright pleasure will be waiting for you the next morning!

Cranberry meringue in the oven

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

How much time - 2 hours.

What is the calorie content - 209 calories.

How to cook:

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

Tip: it is better to leave the berries whole, otherwise they will flow, and the juice will ruin all the bezes.

For the preparation of meringue, it is very important to use not only fresh, but also very preferably chilled eggs. Yolks, by the way, beat better if they are warm (meaning room temperature), but proteins, on the contrary, need cold.

It is also very desirable to use a container that can be cooled. For example, a bowl made of aluminum, iron, metal. At least half an hour before the start of meringue preparation, the bowl / other container must be placed in the freezer.

The same goes for the whisk or mixer. In the case of an electrical appliance option, of course, you don’t need to put the equipment in the freezer, a whisk is enough. By the way, it can also be rubbed with lemon juice before whipping so as not to add it to the proteins themselves. This also applies to vinegar.

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

Meringue - sweet snack, if you can call it that, which does not cost anything to cook. Ten minutes of your time is worth it! The rest is drying in the oven. It's tasty!

Cakes at home - recipes

A step-by-step recipe for making a very tasty French meringue or meringue with butter cream, a video recipe and cooking options. You will be delighted!

2 h

270 kcal

5/5 (4)

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The assortment of cakes is simply huge - biscuits with cream, muffins and cupcakes with and without inscriptions, waffle cakes without baking ... But for many of us, meringue is still a favorite for all time - stuffed with butter cream, or chocolate, or berry- fruity. And I remember very well where my personal love for meringue cakes came from.

There was one excellent girl Zoriana in my class. When she was in a good mood, she baked meringues at home, brought them to class the next day and treated all her classmates to her small, airy, crispy cakes that melted in her mouth. It was French meringue or meringue cake. Since then, I have fallen in love with this delicacy and through experimentation, trial and error, I nevertheless learned how to cook it step by step. It turned out that this is a slightly capricious cake, but it's worth it.

Not everyone succeeds right away - because they are looking on the net: how to make a bizet cake. Already a mistake and quite funny - after all, Bizet is a French composer, you are not going to bake him in the oven, are you? And the cake is meringue, and by the way, its name is translated from French as “kiss”.

To prepare it correctly, you need to take into account some of the nuances. The right way It's not that complicated, it just needs to be carefully followed. I will tell you in detail how to make an amazing meringue cake (or meringue) with buttercream in your kitchen. Let's remember childhood.

Kitchen appliances:

• glass, metal or porcelain bowl for whipping proteins;
• mixer;
• pastry bag or plastic bag (file with a cut off corner);
• oven;
• ladle or liter saucepan for making cream;
• cream bowl.

Grocery list

For meringue:

For cream:

• 2 yolks;
• 100 grams of butter;
• 50 ml of milk;
• 2-3 tablespoons of sugar.

Choice of Ingredients

To prepare an airy meringue cake, we need only squirrels. Each protein has approximately 50 grams of sugar.

If you add more sugar, the meringues will become denser and, accordingly, they will take longer to bake. It is also important that the proteins are warm (about 25 ° C). Remove the eggs from the refrigerator in advance and the butter for the cream (it should be soft, melted).

In this recipe, I use sugar and powdered sugar in equal parts, you can use only powdered sugar. Utensils play an extremely important role in the preparation of meringues. plastic and aluminum categorically not suitable. Take perfectly clean, a dry bowl (made of glass, porcelain or metal). Degrease it with a slice of lemon or boiling water, and then wipe it dry thoroughly.

Step by step recipe

1. Turn on the oven and preheat to 200 ° C if you want the meringues to turn out crispy on top, a little browned, and there was a drop of “toffee” inside. If you want to achieve completely dried, crispy meringues inside and out, preheat the oven to 100 ° C and get ready that they will dry twice as long as in the first version, one and a half to two hours.
2. Very carefully separate the whites from the yolks and put the whites in a perfectly clean, fat-free bowl with a slice of lemon. Very carefully (make sure no water gets into the egg whites!) place the bowl of egg whites in a saucepan of warm water until they are slightly warm (about 25°C). US need warm proteins because they are more elastic and able to take in more air. From warm proteins, our meringues will turn out lush and will keep their shape perfectly. Set aside two yolks in a separate bowl. We need them to make cream.
   
   
3. After we have heated the whites a little, add a pinch of salt to them and turn on the mixer (make sure that the whisk is perfectly clean). Start whipping at a low speed and when the foam appears, increase the speed a little and do not change it any more.
   
   
4. Take a teaspoon and, without ceasing to beat, gradually, patiently add sugar (powder) spoon by spoon. Add vanilla sugar and a few drops of lemon juice. Beat until the egg mass turns into a fluffy, airy, thick and dense. To get crispy meringues, you need to beat the whites with sugar so that the protein stays on the whisk blades and does not fall off, that is, until the so-called "steep peaks" when the mass reaches for the whisk. It is very important to stop in time so that the protein does not exfoliate.
   
   
5. Line a baking sheet with parchment paper (do not grease).
   
   
6. Fill a pastry bag or a plastic bag with a cut corner with the protein mass and place the meringues one at a time (small, spiral-shaped, about 5 cm in diameter).
   
   
7. Place the baking sheet with the meringues in a preheated oven at 200°C and bake for 3-5 minutes. Reduce the heat to 100°C and bake for another 25-30 minutes. If the oven is in such temperature regime, you get a crispy bezeshka with a drop of "toffee" inside. I love these. If you want to achieve completely dried crispy white meringues, dry them in the oven at a temperature of 100-110 ° C for an hour and a half. While the meringues are baking (drying), oven must not be opened, because the sharp spiral peaks will immediately fall off and turn into cakes. Then turn off the oven and let the meringues cool in the oven.
   
   
8. While the cakes are baking, prepare the cream. It is made from those yolks that are left from the protein mass. Take a bowl and mix egg yolks, milk and sugar in it. Put the pot on the fire and, stirring, bring to a boil. Remove from fire. Leave to cool.
   
   
9. Soft butter beat with a whisk until it turns white and fluffy.
   
   
10. Mix the egg-milk-sugar mixture cooled to room temperature with whipped butter and beat again for a couple of minutes with a mixer. The cream is ready. It turns out oily, thick and airy.
11. Our meringues were baked and cooled. At this stage, we collect ready-made cakes. Spread the bottom of the bezie with cream and cover with a second cookie. And so we connect them with each other with the help of a cream. We put the finished cakes in the refrigerator for at least an hour so that the cream freezes, acquires the desired consistency and “glues” the meringues.

I hope everything worked out for you, and you rejoice, looking at a light and airy, like clouds, wonderful, delicate dessert.
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