The meringue recipes look simple: you need to beat the egg whites with powdered sugar and sometimes lemon juice... But to make it really airy dessert, you need to do everything right.

1. Eggs for meringues should not be the freshest, but about a week ago. The whites of these eggs are better beaten.
2. Separate the whites from the yolks. If even a little yolk gets into protein mass, she just won't beat.
3. You need to separate the whites from the yolks immediately after you take the eggs out of the refrigerator. But before whipping, the whites should stand at room temperature for half an hour. This will make the meringue base more fluffy.
4. Whisk the whites in a clean, dry bowl. The mixer attachments must be the same. Even with a drop of water or fat, you won't be able to whip the whites into a lather. For safety, you can first wipe the dishes with lemon juice, and then with a paper towel.
5. Use not sugar, but icing sugar... If not, regular sugar can be ground in a coffee grinder. The protein mass is whipped better with powder. In addition, grains of sugar may remain in the meringue, which means that the dessert will not be as tender.
6. Powdered sugar should be added after you beat the whites into a lather, not before. It needs to be poured in portions, about a teaspoon, while continuing to beat the egg mass.
7. Lemon juice is added at the end so that the mass does not lose volume. Proceed at the rate of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer that has already whipped the proteins into a stable foam, you do not need to add juice. In any case, it will not harm the finished dessert in any way.

How to cook meringue in the oven

it classic way, thanks to which the meringue is airy and beautiful.

Ingredients

• 3 egg whites;
• 180 g icing sugar.

What else can you add to the meringue

Taste and appearance classic meringue help to diversify:

• vanillin;
• cinnamon;
• food extracts or flavors (vanilla, almond, mint, fruit, etc.);
• food colors (gel colors will make the meringue more shiny, and powder ones - matte);
• shredded;
• cocoa;
• coconut flakes.

They are added to the protein mass at the end of cooking.

But be careful. Oils (such as nuts) and liquids can interfere with foam formation. Therefore, it is better to add just a little than to overdo it and ruin the meringue.

If you want to add food flavors, never use alcohol-based flavors. He, too, will not let the proteins rise.

Preparation

Separate the whites from the yolks. Beat the egg whites with a mixer at first on low speed for about 30 seconds. When the whites are just starting to foam, increase the speed to medium and beat until a thick white foam forms.

Then add the icing sugar gradually. Turn off the mixer and stir the meringue base with a spoon, picking up the protein mass from the walls, which splashed during the whipping process.

Then beat on high speed for a few more minutes. You should have a thick foam with a uniform consistency. You can check the readiness of the meringue base, oddly enough, by lifting the container with it upside down: the protein mass should remain in place.

Put the finished base in a culinary bag. You can do with an ordinary spoon, but it will not be so beautiful.

Preheat oven to 100 ° C. Line a baking sheet parchment paper and form a meringue on it.

Place the baking sheet in the oven on a medium level for 1-1.5 hours. Cooking time depends on the size of the meringue: the smaller they are, the faster they will be ready. For meringues that are too large, it will take about 2 hours.

Do not open the oven while cooking. Due to the temperature difference, the meringue can crack. The finished meringue should be easy to separate from the parchment.

After cooking, turn off the oven, open the door slightly and leave the meringue inside until it cools completely for several hours.

How to cook meringue in a multicooker

Multicooker meringues are no different from oven meringues. This cooking method is suitable, for example, if it is not possible to use the oven.

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The proportions of ingredients and the method of preparing the meringue base also do not differ from classic recipe... But keep in mind that you will have to cook the meringue in portions or reduce the amount of ingredients 2-3 times.

Preparation

How to cook meringues in the microwave

This meringue will not be as airy as a dessert from the oven or multicooker. In the microwave, the meringue heats up from the inside, so after cooking it quickly settles.

The advantage of this method is that you will need very little time. The meringue will also be crisper.

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The amount of ingredients and the preparation method for the meringue base differ from the classic recipe.

Ingredients

• 1 egg white;
• 150 g icing sugar.

Preparation

Separate the white from the yolk. Mix protein and powdered sugar. You can do this with a mixer, or you can use a whisk or a regular spoon. This will create a thick dough that you can knead with your hands.

Divide it into several small pieces and roll them into balls. Place the balls on a parchment or paper towel lined dish, at a fairly large distance from each other.

Cook the meringue at maximum power for 30 seconds. During the cooking process, the dough will spread, so the meringue will turn out flat.

How and how much to store meringues

Meringue does not tolerate moisture well, so it will get damp in the refrigerator. It should be stored in an airtight container at room temperature for no longer than a week.

16.09.2018

France is considered the birthplace of small, sweet and crunchy meringues. It was in this country that small cakes appeared, which immediately fell in love with the sweet tooth of the whole world. In today's article, we discuss how to properly prepare meringues in an electric oven. Recipes for various desserts will add to your culinary piggy bank.

Meringues are easy to cook. Of course, by tradition, such a dessert is baked in the oven. But not every housewife has an oven. You can easily prepare meringues in an electric oven or in a microwave oven. How to bake meringues in an electric oven? There are no differences from cooking in a conventional oven. You just need to set the correct temperature regime.

On a note! Do not close the oven door completely during the meringue preparation process. Otherwise, the dessert will not dry out and will remain moist.

Ingredients:

• powdered sugar sifted - 6 tablespoons. spoons;
• freshly squeezed lemon juice - ½ table. spoons;
• chicken egg - 3 pieces.

Preparation:

Important! If you like wet meringue, then you need to bake it for no more than one hour. And so that the cakes are baked until golden brown and are absolutely dry and crispy, they should be kept in the oven for two hours.

Cooking a dessert in a conventional oven is almost the same as baking meringues in an electric oven. You can choose the mode at your discretion. It is important that the temperature varies between 100-150 °.

On a note! The meringue flavor can be varied with nuts, cinnamon powder, cocoa, vanilla and other additives.

Ingredients:

• egg whites - 5 pieces;
• peeled nut kernels;
• vanilla crystal sugar - 1 tsp. spoon;
• granulated sugar - 240 g;
• finely ground salt - one pinch.

Preparation:

1. We transfer the egg whites into a comfortable dish with high sides and place them in the refrigerator for cooling.
2. When the proteins are well cooled, add a pinch of finely ground salt to them and begin to beat.
3. Beat with a mixer or blender with a suitable attachment until the proteins turn into a foamy mass.
4. Now, little by little, we begin to introduce granulated sugar. We continue to whisk. Sugar crystals should completely dissolve, and the protein mass should thicken.
5. Add some vanilla crystal sugar. Once again, mix the meringue base with a silicone spatula.
6. Cover the baking sheet with parchment paper.
7. Form cakes using a pastry bag.
8. We clean the nut kernels, chop if necessary. Sprinkle each cake with chopped nuts.
9. We heat the electric oven to a temperature threshold of 100 °.
10. We will bake the meringue for at least two hours.

Extraordinary yummy

Such a simple, yet incredibly delicious cake can be prepared with various additives. We offer you a meringue recipe with kernels of any nuts and syrup. Everyone will enjoy such yummy food with pleasure. And you will spend quite a bit of time cooking.

Ingredients:

• egg white - 8 pieces;
• kernels of nuts - 160 g;
• berry syrup - one glass;
• powdered sugar - 140 g;
• granulated sugar - 1 glass;
• table starch - 25 g.

Preparation:

1. Transfer the egg white to a bowl with high sides or a container for food products... We put in the refrigerator and cool well.
2. Begin to beat the cooled proteins. Add granulated sugar little by little.
3. When the mass acquires the consistency of a stable foam, separately mix the sifted powder and table starch.
4. Let's introduce these components into the protein mixture. You do not need to whip the mass, gently mix everything with a whisk by hand or with a silicone spatula.
5. Cover the baking sheet with parchment paper. With the help of a pastry bag or a syringe, we form cakes.
6. Grind the kernels of the nuts with a rolling pin and sprinkle each meringue.
7. We put it in an oven that has already been warmed up to a temperature threshold of 100 °.
8. We bake for one hour.
9. Cool the crispy meringues and pour with any berry or fruit syrup of your choice.

On a note! In the meringues at the stage of preparing the egg mass for aroma and taste improvement, you can add cocoa powder or confectionery chocolate, dried ginger, cinnamon, nutmeg and other spices.

Meringue is a fragile, delicate and mouth-watering dessert invented by the French. From French, meringue is translated as "kiss" - it is just as sweet and sophisticated. Despite the fact that there are few ingredients in the meringue, it is quite difficult to prepare it, especially for novice cooks. Meringue is a very capricious dessert, therefore, in order to prepare it, you need to know some tricks and tricks, for example, at what temperature it should be baked.

Meringue baking time and temperature

Meringue, as mentioned above, is a crunchy cake, and it is made from meringue - whipped egg yolks with sugar. There are three types of meringue, which differ in the method of whipping proteins with granulated sugar:

• French;
• Swiss;
• italian.

First cooking method protein cream the simplest one - whites are whipped with sugar without heat treatment. Beginners are advised to prepare the meringue in this way.

Swiss meringue is more stable than French meringue and is cooked in a steam bath.

For cooking Italian meringue used by sugar syrup, which are introduced in a thin stream into the whipped egg whites. This protein cream is the most persistent and the most time consuming to prepare.

Whatever meringue you cook, it needs to be dried (not baked!) In the oven for a certain amount of time at the right temperature for the meringue to turn out white and dry. It is recommended to dry meringues in the oven at a temperature of 100 to 120 degrees... The higher temperature will turn the sugar present in the protein cream into caramel. As for the baking time of the meringue in the oven, it can be either 1 hour or 4 hours, since it depends on the size of the cake. The meringue should be allowed to dry until it is crispy on the outside and inside. You can check the readiness of this dessert as follows: if the meringue easily leaves the baking sheet, then it is ready.

You can cook meringues in both electric and gas stoves. The advantage of the first is that it is easy to set the desired temperature in it. It is more difficult with a gas stove, therefore it is difficult to maintain the required temperature in it. Experienced housewives when drying meringues in a gas oven, it is advised to set the minimum temperature, and put a bowl of water on its bottom. In addition, they recommend placing the cake pan on the highest level and keeping the oven slightly open. Some cooks even open the gas oven door completely.

The subtleties of cooking meringue

• It is important to keep the proportions of sugar and egg whites in order to make a crispy white meringue. For 1 part of proteins, exactly 2 parts of granulated sugar should fall.
• Separating the yolks from the whites should be done when the eggs are cold. Then the proteins should stand at room temperature for half an hour under cling film.
• The whites will whisk to a stiff foam if used in a clean, dry container.
• Beat the whites at first at low speed, and then gradually increase the power of the mixer.
• Sugar in proteins should be added to 1 tablespoon at regular intervals - 3-4 seconds after whipping the previous portion of sugar. Please note that after beating, no grains of granulated sugar should remain in the protein cream - it should completely dissolve.
• For the stability of the protein cream, culinary experts use tartar. If it is absent, you can add a few stones of lemon juice to the meringue.
• It is not recommended to open the oven during the first hour of drying the meringue, because the cakes may lose their shape and become cracked. If you have a gas oven, follow the directions above.
• The meringues should be laid out on a baking sheet lined with parchment or a silicone mat, at some distance from each other.
• After cooking, the cakes do not need to be removed from the oven immediately. It is best to leave them in the oven until they have completely cooled down. Some chefs leave the meringues in the off oven all night.

Cooking time: 2 hours 20 minutes Servings: 50

A wonderful dessert with a French name that translates as "kiss". Melting on the lips, sweet, tender. Of course, this is a meringue, or a meringue! Do you want to learn how to cook it at home? This is not difficult:)

V easter dough there are a lot of yolks, and the whites remain "out of work". Do you also have a lot of egg whites after making the pies? Now we will find a use for them! And very tasty: let's cook a real meringue at home! Light, airy, with a crispy thin crust and a tiny center.

I usually made an omelet from the leftover egg whites or chiffon biscuit... But at the same time, I have long dreamed of learning how to cook homemade meringues. Even once I tried to bake cakes for the Kiev cake, but due to non-observance of the temperature regime, it turned out not a white light meringue, but a golden sweet toffee. But from the second time I still learned! And I learned all the nuances that I will now share with you, so that the meringue is successful the first time!

The main thing for success: beat the whites correctly - once, and maintain the baking mode - two. I cook in a gas oven, but I think the recipe will work for an electric one too - only, perhaps, it will be necessary to adjust the baking time.

Ingredients:

For 45-50 pieces:

• 3 egg whites (total weight about 100 g);
• 150 g sugar;
• A pinch of salt;
• Pinch citric acid.

Homemade meringue: recipe in the oven

Meringue Secret # 1 - Fresh Eggs!

The first thing we need is fresh eggs... The freshest, freshest! Because it is the freshest proteins that whip better: they are denser, more elastic, and the foam from them holds its shape well. And from old proteins, the foam is not so stable. How do you know if an egg is fresh? Gently break it on a saucer and see: the old protein spreads; for fresh - lie around the yolk in an elastic oval.

Trick # 2 - how to separate the whites from the yolks

Previously, I poured from one half of the shell to the other - the protein was poured down into the bowl, and the yolk remained in the shell. But this method is not the best, since sometimes the sharp edge of the shell can damage the yolk, and if even a little gets into the whites, they will not beat properly. Therefore, it is much more convenient to pour the egg into your hand: the yolk remains intact in the palm of your hand, and the protein is poured through your fingers into a bowl.

And yet, break each egg over a separate bowl: if you suddenly come across stale, you do not need to replace all the proteins.

Know-how number 3 - proportions and composition

Now let's figure out how much sugar we need. Take 50-60 g of sugar for 1 medium egg white. For 3 squirrels - respectively, 150-180 g.

For an excellent meringue, in addition to proteins and sugar, you will need a few more grains of citric acid and a pinch of salt: these additives improve whipping, add stability to the foam, and the acid lightens slightly.

Please note: the result depends not only on correctly selected products, but also on the condition of the dishes. Both the container in which you whisk and the whisk should be clean, dry and not greasy. Therefore, wash them thoroughly, wipe them with a lemon wedge and wipe them dry. And you can start!

Important point # 5 - egg temperature

There is an opinion that it is necessary to beat the chilled whites. This is not entirely true. Chilled they whip faster, but warm - better! From the physics course, we know that in a cold form, substances contract, and in a warm form, they expand. So, in cold proteins, the bonds between molecules are less elastic, so they cannot accommodate many air bubbles that form foam. Whipped quickly - that's all. And then they settled just as quickly. And although warm proteins need to be whipped a little longer, the molecular bonds in them are more elastic and able to hold much more air, and are more stable. Therefore, we take out the proteins from the refrigerator in half an hour so that they warm up to room temperature.

Making homemade meringues:

Add a pinch of salt to the proteins and beat at low speed for minutes 2. First, the mass will be translucent, frothy, with bubbles, like in champagne; then it will gradually turn white, thicken - and now a light, but rather thick foam has turned out, on which traces of the corollas remain. It's time to slowly add sugar.

But do not drink all at once! Add sugar 1-2 teaspoons, whisking constantly. Together with the first spoonful of sugar, add a few crystals of citric acid.

I add sugar 1-2 tablespoons every 15-10 seconds. It takes 6-7 minutes to add all the sugar. Gradually increase the whipping speed from low to medium and then to maximum. After adding all the sugar, beat for another 1.5-2 minutes at high speed. The foam gets thicker.

Beat enough when it gets to the "hard peaks" condition: take out the mixer and look at the "snowy peaks" - do they proudly rise and do not bend? Fine! Control check: turn the bowl over :) A well-beaten mass will not just fall out - it will not even budge!

Cover the baking sheet with parchment, grease with creamy or vegetable oil- a little. We put the mass in a pastry bag with a nozzle or just with a cut off corner and put it on a bezeshka sheet. Can be laid out with a spoon dipped in water, but with a nozzle, the cakes are more beautiful shape... Place them 3-4 cm apart - in the process the meringue spreads a little and becomes larger. You can make many small cakes or one large cake base.

If you have a cooking syringe with attachments, use it to mold the bezel. It turns out beautifully!

We put the meringue in the oven, preheated to 110C, in the middle, and bake. By the way, it is more correct to call meringue a raw protein mass, and in baked form it is already a meringue.

At what temperature to bake meringues in the oven

To get the meringue the way you want it - dry and light - you need enough low temperature... In fact, it is not baked, but dried. Therefore, the temperature in the oven can fluctuate between 100 - 120C.

The threshold of 120C should not be exceeded, since the sugar in the meringue melts from the high temperature, forming that very caramel toffee of a golden-amber hue. This meringue stretches and sticks to the teeth, like chewing gum :)

So the optimal temperature would be 110C.

How much to bake meringues in the oven

At this temperature, the meringue was dried in my oven for 2 hours. For different ovens and depending on the size of the bezel, the time can vary from 1.5 to 2 or a little more hours.

How to check if the meringue is ready?

First, touch gently: the surface of the finished meringue is not sticky or soft, it is dry and there are no traces on it. Tap the meringue with your finger: if it is dry enough, you will hear a dull rustling sound. The color changes from white to light beige. You can break one piece and see if the middle is dry or still wet.

Leave the finished meringues in the turned off oven until they cool completely. Then we take out and lay out on the wire rack. Or on a platter.

Airy, like a white cloud, tender, like a kiss, a delicacy for a cup of morning coffee ... and most importantly, homemade meringue made with your own hands is great!

You can eat cakes just like that, or you can decorate cakes or pies with them.