Meringue in a redmond multicooker. Cake "Count ruins" in a slow cooker: how to cook meringue in a slow cooker

Meringue is this delicious dessert that many have known since childhood. On weekends, grandmother or mother often cooked airy cakes, and this process stretched out for the whole day. First, it was necessary to beat the whites with sugar into a strong, stable foam, and then proceed to the baking process. Since many families did not have an electric mixer, the preparatory moment dragged on for several hours. Then it was still necessary to make every effort to adapt to a standard gas stove and not spoil the whipped proteins. With such hard efforts, many Soviet housewives were given the preparation of meringues. Now it’s very simple to make an airy treat - you just need to prepare the “dough” for cakes, and then our kitchen assistant, the slow cooker, takes over the whole process.

Meringue in a slow cooker

Not many people know that this ivory-colored dessert comes from France. Meringue in translation from the French word "baiser" means a kiss. And there is! The cake is tender, crumbly and just melts in your mouth. It is impossible to resist not to try at least a couple more meringues. How to cook your own meringue in a slow cooker? Let's use this recipe and go to the kitchen to please our family and friends with a delicious dessert.

Products:

• egg white - 5 pcs.;
• sugar - 10 tablespoons;
• fine salt - a pinch.

1. As you can see, the list of products for making meringue in a slow cooker is very modest. There is nothing superfluous in the classic recipe, only protein, sugar and a little salt. It is only important to properly prepare the main ingredient so that the baking is excellent. So, carefully separate the whites from the yolks. Most housewives have their own methods: someone simply breaks the egg shell and divides the egg into 2 components “by weight”, someone is used to using a special device for this purpose, and enterprising housewives use an ordinary plastic bottle. It doesn't matter which method you use, the main thing is the end result. We need only clean whites without a drop of yolk.
2. Squirrels should be put in the refrigerator (on the balcony in winter) for half an hour. During this time, they will cool down and it will be easier to beat them.
3. Remove the bowl of egg whites from the refrigerator, beat with a mixer until fluffy. It is better to immediately shift the proteins into a deep bowl.
4. As you drive in, slowly add sugar in small portions and a little salt.
5. Beat egg whites with sugar until you get a strong, stable white foam. If you taste the “dough”, then there should be no grains of sugar in it. That is, we achieve the result so that the sugar is completely dissolved.
6. Now that the mass is ready, it is necessary to grease the bottom and walls of the multicooker mold with butter (you can use any vegetable oil, preferably odorless).
7. You can apply the egg mass with a spoon (as our mothers and grandmothers did) or transfer the whipped squirrels into a pastry bag and “plant” neat small meringues on the bottom.
8. That's all! It remains to wait a little longer and you can enjoy the delicate taste of meringue cooked in a slow cooker. We turn on the “Baking” program, the cooking time is 30 minutes. Just during this period, our meringues will be baked or dried.
9. As soon as you hear the signal, do not rush to immediately open the lid of the device - for another 10 minutes we leave the meringue in the multicooker at rest and only then you can open the multicooker to transfer the meringue to the dish. This nuance in the preparation of meringues in a slow cooker cannot be ignored, since the cakes can sit down.

Ready-made meringues can be served with tea, coffee or your favorite drinks!

Meringue in a slow cooker with lemon juice

Usually this delicious dessert is cooked in the oven or in the microwave. Rarely does anyone use a slow cooker for baking meringues. And in vain, because it turns out a very tasty and delicate dessert. If you look into history, then in the villages, our grandmothers and great-grandmothers often baked meringues on Sundays in ordinary Russian ovens. And it should be noted that the dessert turned out unusually airy and very tasty. The secret of making such pastries is the Russian oven, which has now been successfully replaced by a modern device - a multicooker.

Products for cooking meringue in a slow cooker:

• squirrels - 3 pcs.;
• sugar (preferably small) - 150 g;
• lemon juice - 1 tsp;
• starch - 20 g;
• fresh or frozen berries for garnish

Cooking meringue in a slow cooker:

1. We separate the proteins from the yolks, if you take the eggs from the refrigerator, you can start the process of whipping the proteins with sugar immediately.
2. First, with a whisk, and best of all with a mixer, beat pure whites until you get a fluffy air cap. After that, without interrupting, gradually pour in fine sugar and continue to beat the mixture at high speeds.
3. As soon as the sugar begins to dissolve, the mass gradually becomes light and begins to thicken. It is important to continue the whipping process until the sugar is completely dissolved. Once this has happened, add starch powder and lemon juice to the proteins.
4. The finished “dough” for the meringue will turn out light and dense.
5. We proceed to the process of laying out - the bottom of the multicooker can be covered with baking paper or greased with oil.
6. Next, spread the meringue with a spoon, forming a semblance of a basket. We need to make a small depression inside, then to put the berries there.
7. Close the lid of the device. We turn on the "Baking" program, set the time for half an hour.
8. After 30 minutes, you don’t need to immediately rush to open the lid and look inside, for now, hide your curiosity away, as the meringue can be “offended” and sit down. Be patient for another 10 minutes and only then open the device to transfer fragile cakes very carefully to a flat dish.
9. It remains only to decorate each meringue by placing a handful of fresh berries on top. If you are using fresh-frozen berries, it is best to thaw them beforehand so that the juice has time to drain and add a little sugar.

Our meringues in the slow cooker are ready, it's time to invite everyone to the table for a tea party!

Vanilla meringues in a slow cooker

Traditionally, meringue is made only from egg whites and sugar, but resourceful housewives began to add other ingredients to the egg-sugar mass, which favorably set off the taste of the dessert. A classic addition to any pastry is vanilla sugar or vanillin. Let's cook meringue in a slow cooker with vanilla, and beautifully decorate the top with fresh strawberries and whipped cream.

Ingredients:

• squirrels - 5 pcs.;
• granulated sugar - 200 g;
• vanilla sugar 1 sachet or 3 g of vanillin;
• corn flour - 1 tbsp;
• strawberries and whipped cream - to decorate the meringue.

Cooking meringue in a slow cooker:

1. You can cook meringue in different ways. For example, the French can make meringue by simply whipping egg whites with sugar, or to save time by using powdered sugar. We can also do this, especially since the squirrels will whip faster. The main rule for making meringues will still have to be observed - this is the cooling of proteins. Then the foam will be stable.
2. We separate the whites from the yolks, today we only need whites. Beat them separately with a mixer or a whisk to get a lush airy mass, and then in very small portions gradually, as you beat, add granulated sugar and continue to work with a mixer until we get a dense white mass.
3. If you are using vanilla sugar, then add it along with the sugar, and if you are using vanillin powder, then at the end, along with a spoonful of cornmeal.
4. Line the bottom of a baking dish with parchment paper and pour in half of the whipped egg whites. This time we will not cook individual cakes.
5. We bake meringues in a slow cooker using the “Baking” program, the cooking time is 30 minutes + 10 minutes for “rest”.
6. Thus, we need to make 2 meringue cakes. When they have cooled, very carefully turn the multicooker shape over and lay the cakes on a flat dish. Try to cope with this task perfectly so as not to break the fragile cake.
7. We put the blanks for preparing our dessert into 2 dishes. Lubricate each meringue cake with whipped cream, lay fresh strawberries. If you want, strawberries can be replaced with any seasonal fresh berries or fruits. This will not spoil the taste of the meringue, but on the contrary, juicy sweet and sour berries will give the dessert a special unique taste.

If you want, you can make a small cake out of two meringue cakes. To do this, spread the cream on the first cake, put the second one on it. Decorate the top of the cake with cream and fresh strawberries. That's all, our meringue in the slow cooker is ready, you can invite friends to tea. Enjoy your meal!

Meringue in a slow cooker with powdered sugar

At first glance, it may seem that cooking meringue in a slow cooker is quite simple. Yes, this is true, especially when it comes to the baking process itself. But in order to properly prepare the base, that is, the "dough", you must follow some rules. So, it has long been known that chilled proteins are the easiest to whip. Sugar must be introduced into the protein very carefully and little by little. And yet, in order to get an airy and melting meringue as a result, it is necessary not only to correctly separate the proteins from the yolks, but also to use only clean dishes. The bowl and whisk must be clean and dry! Not a drop of liquid or fat should remain on the walls of the container, absolutely nothing! Then you can count on success.

Ingredients for making meringue:

• egg white - 2 pcs.;
• powdered sugar - 100 g.

Cooking meringue in a slow cooker:

1. Prepare a dry bowl, separate the squirrels from the yolks and beat only the squirrels at high speeds with a mixer.
2. We achieve the ideal light shade of proteins by gradually adding powdered sugar. This recipe is designed for beginners, so preparing the "dough" should not be a problem.
3. It is only important not to stop and continue to beat the mixture with a mixer so that you get a dense, stable white mass. If you pick it up with a spoon, then it should keep its shape well.
4. And now a little trick - in order not to try to scoop with a spoon and form small meringues, you can shift the whole mass into a clean and dry tight bag, cut a small hole and squeeze the mixture out of a pastry bag. The peculiarity of this method is that then you do not have to wash the bag - we squeeze everything to the last drop and throw the bag into the trash can. In this way, you can adjust the size of the meringue and form cakes of various shapes - just make circles, spirals or meringues with a thin tail.
5. Lubricate the bowl of the multicooker with oil, and it is best to put baking paper on the bottom. We spread the meringue, turn on the “Baking” mode, the cooking time for the meringue in the slow cooker is 30 minutes.
6. After the end of the program, you need to leave the meringue in the slow cooker under a closed lid, and only after 10 minutes you can get the finished dessert and lay it out very carefully, since the meringues are fragile, on a flat dish.

It is not necessary to decorate the meringue prepared in a slow cooker, if you want, you can sprinkle the top of the dessert with grated chocolate.

Meringue "Pavlova" in a slow cooker

The name of this dessert is unusual - "Pavlova's Meringue" is dedicated to the dessert of the famous Russian ballerina. The principle of preparing the basis of dessert - meringue in a slow cooker, remains unchanged. The cake acquires a special taste thanks to additives - whipped cream and fresh blackberries.

What products are needed:

• eggs - 2 pcs. (only proteins);
• sugar - 100 g;
• potato starch - 1 tsp;
• lemon juice - half a teaspoon;
• cream - 200 ml;
• powdered sugar - 2 tbsp;
• fresh blackberries - 1 cup.

1. Separate the whites from the yolks, cool and start beating with a mixer, gradually adding sugar.
2. Try not to overdo it, as soon as the mixture becomes white and dense, you need to stop. We check the readiness of the “hard peaks” as follows: we collect a few whipped proteins into a dry spoon and put it on parchment, if the mass keeps its shape, then it’s time to start baking.
3. We put parchment on the bottom of the multicooker bowl, spread whipped squirrels with a spoon (you can put it in a pastry bag or bag). We turn on the “Baking” mode for 30 minutes.
4. When the meringue in the slow cooker is ready, you need to wait at least 10 minutes so that the cakes do not fall.
5. We spread the meringue on a dish and proceed to decorate the top. To do this, whip the cream with powdered sugar. It is best to take high-fat cream so that the mixture does not spread.
6. As soon as the meringue has cooled, put a spoonful of whipped cream and a few fresh blackberries in the middle. It must first be washed and dried on a paper towel.

Meringue cooked in a slow cooker can be served at the table. Enjoy your meal!

Multi-colored meringue in a slow cooker with almonds

Such a delicious dessert can be prepared for any children's holiday. Its peculiarity is that meringue can be made in an unconventional white color, and food coloring can be added. So from a monotonous dessert, a multi-colored meringue is obtained. And if you still connect the two halves of the cakes together, you get a delicious and unusual dessert. Let's get to work.

Ingredients:

• egg white - 90 g or 3 chicken proteins;
• white sugar - 100 g;
• powdered sugar - 100 g;
• ground almonds - 100 g;
• food coloring.

Cooking meringue in a slow cooker:

1. First, as expected, prepare the base - separate the proteins from the yolks, cool and beat with a mixer.
2. Next, add a little sugar to the lush mass (1 tablespoon each), continuing to beat until a dense white mass is obtained.
3. Let's stop here and make the filling. Grind almonds, mix with powdered sugar.
4. Combine sweet chopped almonds with white mass. Mix well. Right now you can add the dye. If you want to make several multi-colored meringues in a slow cooker, then you need to separate some of the “dough” into another container and add food coloring powder. It is important to mix the mixture well so that it is evenly colored. You can experiment and make the mass two-color, for example, use the pink color of the dye, just do not knead it completely, then the meringue will turn white and pink.
5. Now we close the bottom of the multicooker bowl with parchment, the mixture must be transferred to a bag (confectionery or polyethylene) and beaten protein is deposited on the bottom of the multicooker so that small round meringues are obtained. In this case, we do not need to stick to the traditional conical shape, as we will connect the multi-colored meringue together.
6. Another trick when baking meringue. As soon as you deposited the protein mass, leave the lid of the device open for 10 minutes, during which time the meringue will dry out a little and bake faster.
7. We close the multicooker, activate the “Baking” program, the cooking time for meringue in the multicooker is reduced by 15 minutes plus 10 minutes for “rest”.
8. Open the lid of the appliance and carefully transfer the finished meringues to a flat dish.
9. The cooled meringue can be served immediately to the table or you can combine 2 little things of different colors with each other, soaking with any cream.

Do as your fantasy suggests, in any case, the result will be great! Happy tea!

Meringue in a slow cooker with a delicate cream

What could be better than a delicious and tender dessert, from which it is impossible to break away? Delicate melting meringue texture and special taste will leave unforgettable impressions! We offer to cook a gentle meringue in a slow cooker.

Ingredients:

• egg white - 4 pcs.;
• sugar - 280 g;
• citric acid - on the tip of a knife.

For Charlotte Cream:

• butter - 100 g;
• milk - 65 g;
• yolk - 1 pc.;
• sugar - 90 g;
• vanilla sugar - half a bag;
• cognac - 1 tbsp.

Cooking meringue in a slow cooker:

1. Beat the chilled (30 minutes in the refrigerator) proteins with sugar until stable peaks appear. At the end, add citric acid and beat a little more so that the mass becomes thick and shiny.
2. We shift the whipped proteins into a dense plastic bag and cover the bottom of the multicooker form with parchment. Squeeze out the meringue, giving the desired shape. Meringue looks beautiful with oval-shaped waves or in the form of a heart.
3. We bake meringues in a slow cooker using the “Baking” program, time - 30 minutes.
4. While the dessert is being prepared, let's take care of the cream. To do this, grind the yolk with sugar, add milk. Stir the mixture until the sugar dissolves. We need to put the bowl with the mixture on a slow fire and stir constantly until it becomes thicker.
5. Remove from heat and, to stop the process, place the container in a large bowl filled with cold water.
6. Now you need to beat soft butter with vanilla sugar and pour in a thin stream into the liquid mixture. We mix all the ingredients, at the end you need to add cognac and beat (you can use a whisk) until the mass becomes lush.
7. Just when the cream is ready, meringues will be baked in a slow cooker. They need to be cooled and then combined with cream in pairs.

Serve the finished dessert with any drink. Meringue cooked in a slow cooker will be a great decoration for any holiday table. Enjoy your meal!

multivarenie.ru

Meringue in a slow cooker

Meringue is an airy delicacy that many love. Meringue is cooked mainly in the oven, but not everyone gets it there. Now so many housewives have a universal assistant - a slow cooker that perfectly bakes biscuits, stews meat and cooks amazingly delicious cereals.

And of course, the housewives had a question: can this miracle pot cope with meringue baking. The situation is complicated by the fact that high humidity is maintained in the multicooker bowl during cooking, which is very good for baking biscuits and muffins, but very bad for baking meringue, because it should be dried, not boiled.

If you cook it with the multicooker lid closed, will our meringue dry out or cook? And if you cook with the lid open, is there enough heat to dry? Or maybe the idea of ​​\u200b\u200bbaking meringue in a slow cooker is bad and the task is impossible? Let's experiment?

For work, we need eggs, sugar, citric acid.

Beat 2 proteins in a strong foam with 1 pinch of citric acid. Gradually add sugar (1 cup), whisking constantly.

How to beat a protein into a strong foam

Lubricate the bottom of the multicooker bowl with a thin layer of vegetable oil (10 ml) and put small “roses” with a spoon (or using a culinary syringe). Be sure to leave space between them as they grow up.

Turn on the multicooker to the “Baking” mode (I have a Polaris multicooker) and cook with the lid open for 1 hour 30 minutes. Remove only after complete cooling.

The meringues turn out white, but still very, slightly under-dried inside (I think I should have left the meringues for another 15-20 minutes in the “Heating” mode). And they were still hard enough to tear off the bottom.

It was interesting to find out how the meringue would behave with the multicooker lid closed. This time I laid out a circle of foil inside, which I smeared with vegetable oil, and made the bezels themselves small. I cooked in the “Baking” mode for 50 minutes with the lid closed, but every 10 minutes I opened the lid for 2-3 seconds in order to release all the steam formed inside. The bezels turned out to be perfectly dried, perfectly moved away from the foil, but changed color to cream. Perhaps the baking time should have been shortened a bit.

They turned out tender and crispy. The taste is great!

Then I wanted to know if a whole protein cake would turn out in a slow cooker, and not bezeshki, and how long it would take. I cooked in the “Baking” mode for 50 minutes (on a foil greased with vegetable oil) and every 10 minutes I let out steam from the multicooker, but after the completion of the “Baking” program, the cake was not ready on top, although the bottom was already crunching. I left the multicooker with the lid open on the “Heating” mode for 30 minutes - the whole cake was perfectly dry.

Step 10

The bezeshny cake is ready to work.

webspoon.ru

Meringue in a slow cooker

Meringue is an amazingly delicious French dessert that can be imagined as an airy and light treat. From French, "meringue" translates as "kiss." Is it really possible to make such a culinary masterpiece out of ordinary eggs and sugar? Yes, and not only French chefs, who guessed to bake a delicate cream of protein-sugar mass, can do it, but you too. Surely many of you imagine the most difficult process of preparing the meringue mass, and then painstakingly shaping and baking it. Yes, making meringue is a delicate matter. But if you have a multi-oven, then the process of making meringue is not so difficult. Meringue in a slow cooker turns out to be tender and weightless, it is perfect for the role of an independent delicacy and as a basis for cakes and cakes. The protein cream is quite capricious, and with the wrong approach (especially at the baking stage), you can get not round mini-cakes, but flat cakes. Therefore, carefully follow the rules for making meringue, and you will get a wonderful dessert.

Ingredients:

for meringue:

• powdered sugar - 4 tbsp. spoons,
• egg white - 2 pcs.,
• salt - 1 pinch,
• vegetable oil - for lubricating the bowl.

for glaze:

• butter - 20-30 grams,
• powdered sugar - 1 tbsp. a spoon,
• cocoa powder - 1 tbsp. a spoon,
• milk - 2 tbsp. spoons.

for decoration:

• baking powder - 1 sachet.

• The number of cakes is 13-14 pieces.

How to cook meringue in a slow cooker:

To prepare this dessert, we need powdered sugar. This product can be bought ready-made, but if suddenly at the right time you didn’t have powdered sugar on hand, feel free to grind the sugar in a blender or coffee grinder, and you will get an excellent amount of powdered sugar.

Separate the egg whites from the yolks. It is very important that not a drop of yolk gets into the protein mass, otherwise the proteins will not whip and the dish will be spoiled. Using a mixer or a blender with a whisk attachment, beat the egg whites into foam, starting at a low speed of the unit, gradually increasing the speed.

When a weak foam appears, add powdered sugar and a pinch of salt to the proteins. Continue beating until the mixture is white and thick.

When lifting the whisk, hard peaks should remain on the mass. To obtain such a result, you will have to work with a mixer for at least 10 minutes.

Lubricate the multicooker bowl with a thin layer of vegetable oil using a silicone brush. It is best to spread the meringue using a culinary bag, transferring all the protein cream into it. Then the meringue is smooth and beautiful. If you don't have a culinary bag, use a regular spoon, spreading the air mass with it on the bottom of the multicooker bowl. The meringue blanks should be at some distance from each other.

Start the "baking" program and bake for 45-50 minutes. The duration of the meringue drying process may vary depending on the power of the appliance; in this recipe, the time is indicated for a 900 W multicooker. From these products, 2 bookmarks of meringue are obtained.

While the meringue is drying in a slow cooker, prepare the glaze for it. Let's melt the butter. Add icing sugar and cocoa powder to the butter.

Pour in the milk and mix the glaze ingredients together thoroughly. As a result, we get a smooth chocolate mass.

Meanwhile, the meringues are ready. We take them out of the bowl and lay the next batch.

We cover the finished meringues with icing using a pastry syringe, brush, or spread the chocolate mass with just a spoon. Save some of the glaze for the next batch of meringue.

At the end, you can decorate the meringue with confectionery sprinkles.

Airy, crumbly meringue, which melts in your mouth, is ready. Serve this treat with tea or coffee.

Enjoy your meal!!!

Multicooker Mirta MS 2211. Power 900 watts.

Sincerely, Evgenia Honovets.

Other recipes from the site:

multivarka-recepti.ru

Cooking air meringue in a slow cooker

Do you like tender, crunchy meringues in a slow cooker? Perhaps everyone in childhood loved this simple delicacy.

Today we have prepared for you a photo recipe on how to cook meringue in a slow cooker - it's very simple.

Ingredients:

Cooking process

Step 1

We take out the eggs from the refrigerator - it is important that they are chilled, the colder the protein, the more airy the foam will be from it, which means that the meringue in the slow cooker will be lush.

Carefully break the eggs, trying not to damage the yolk so that not a single drop of it gets into the separated proteins.

Step 2

In a non-metallic deep bowl, beat the egg whites and a pinch of salt and five tablespoons of sugar with a blender or mixer until stable peaks form. You can use a simple whisk, but it will take much longer.

Step 3

Lubricate the bowl of the multicooker with a piece of butter, activate the “Baking” function for a period of 25-30 minutes.

Step 4

Using a spoon or a special pastry bag, carefully spread the meringue in a slow cooker, and wait for half an hour.

Step 5

At the end of cooking, do not open the bowl for another 10 minutes, otherwise the meringue in the slow cooker will “fall”, but we want to achieve airiness, right?

Serve as a separate dish, or decorate pastries. For example, below you will find a recipe for a delicious cake that can be decorated with cooked meringue in a slow cooker.

Cake in the slow cooker "Count ruins"

I think everyone has seen a similar cake in the store. Outwardly, it really looks like a hill of ruins, however, it tastes incomparable. Cooking it at home is not difficult, and our photo recipe will help you with this!

Delicate, sweet biscuit, and light airy cream with hints of lemon and caramel ... In my opinion, it sounds chic.

Products for making the Count Ruins cake are very simple:

• Eggs - 5 pieces.
• Wheat flour - 400 grams.
• Granulated sugar - 250 grams.
• Butter for the multicooker.

For the cream you will need:

• Egg whites - 5 pieces.
• Lemon juice - 20 grams.
• Granulated sugar - 100 grams.
• Cold water - 120 grams.

Recipe

Step 1

First you need to prepare a biscuit. So, we break the eggs, separate the yolks from the proteins, temporarily remove the proteins in the refrigerator.

Grind the yolks with sugar until the mass doubles, as in the photo.

Beat the chilled proteins with a mixer or blender with a pinch of salt until a stable foam. We introduce half of the proteins into the yolks with sugar, carefully mixing them with a spatula.

Important: proteins are always whipped in a non-metallic dry bowl - paying attention to these factors, you can always boast of perfectly cooked whipped proteins.

Step 2

Gently pour the sifted flour to the resulting mass - so our cake "Earl ruins" will be more airy and delicate in taste, continuing to stir the base for the biscuit.

Then pour the remaining proteins into the dough, gently mixing the mass.

Step 3

We activate the “Baking” function on the multicooker display, grease the bowl with a piece of butter, and put the future cake in the bowl.

We close the lid, and set the cooking time for the Count Ruins cake - 60 minutes. The recipe, of course, gives an inaccurate cooking time - be guided by your multicooker model.

We check the readiness of the cake with a toothpick or a wooden stick.

Step 4

While the future cake is baking, we will prepare the cream.

We squeeze the juice from half a lemon into a separate cup (see photo):

Pour cold water into a saucepan, gradually add granulated sugar, and cook over medium heat, stirring constantly.

Important: you should not smell burnt sugar - if this happens, turn down the heat.

Step 5

Water is boiling? Excellent - pour lemon juice and continue to cook the cream until it thickens. How to define it? Simple - bubbles will begin to appear on the surface, and the mass itself will become more viscous. Remove the mixture from the fire.

Again we take 5 eggs, separate the whites from the yolks. We do not need yolks - we put them in the refrigerator. Beat egg whites with a pinch of salt until stiff peaks.

Then pour the sugar-lemon mixture in a thin stream into the whipped proteins, gently mixing with a spatula.

Step 6

Let the biscuit cool slightly and cut it in half lengthwise. One part of the cake will be the base, and we will break the second into small pieces - these will be our "Count's ruins". Lubricate the base for the cake with cream.

Then we dip each piece of biscuit in cream, and put it in an artistic mess, forming a slide.

On top of the cake "Earl ruins" is smeared with the remnants of the cream. You can decorate it with anything - from meringue, the recipe of which is given above, to chocolate icing, which, by the way, is also quite simple to prepare.

Here is her recipe:

• 100 grams of bitter or dark chocolate must be melted in the microwave or in a water bath;
• gradually pour hot water into the melted chocolate so that the mass turns out to be viscous, but not completely liquid;
• use frosting.

See another version of this dish in the video below:

recepti-vmultivarke.ru

Unique meringue.. A delicacy that comes from the French "baiser", which means "kiss". And for good reason - melting in your mouth, incredibly tender, tasty, it is gaining more and more sympathy. It is worth sacrificing your diet in order to enjoy this delicious dish, after all, pleasure is more important. But you should not still abuse this yummy if you are engaged in a figure.

Most recipes use either the microwave or the oven. However, it turns out it is quite possible to cook this wonderful delicacy with the help of a slow cooker! And not only in one way, there are several of them. We invite you to get acquainted with some of them.

Ingredients:

• Refined sugar - 10 tablespoons
• Egg white - 5 pieces
• A pinch of salt.

How to cook:

1 So, first you need to take 5 chicken eggs, break them, separate the yolks from the proteins. The yolks are not needed, but the whites should be put in the refrigerator and left there for half an hour. When this time has passed, they should be beaten well with a whisk or mixer. It is necessary to beat until a lush foam appears.

2 Then add a little salt and ten tablespoons of sugar to the whipped whites. Now it's time to grease the inside of the multicooker bowl with vegetable oil.

4 Now it remains to choose " pastries for half an hour - at this time they should dry a little. Then you need to wait another ten minutes and you can safely pull out the finished dish! Just take them out carefully - do not forget that they are hot and fragile.

It remains to cool the delicacy and you can serve it on the table.

Meringue with strawberries and cream in a slow cooker

Ingredients:

• Egg - 5 pieces
• Corn flour - 1 tbsp.
• Refined sugar - 200 grams
• Vanillin - 3 grams
• Strawberries, whipped cream - for decoration

How to cook:

1 First you need, as in the previous version, to separate the egg whites and yolks, after that the whites should also be placed in the refrigerator for a while.

2 Then they must be thoroughly beaten until a fluffy foam is obtained. Next, you need to carefully, little by little, add vanillin and apply sugar, while not stopping the whipping of the proteins. So it is necessary to continue until a homogeneous smooth mass is obtained, and the sugar with vanillin does not dissolve at all.

3 It's time to prepare the multicooker for the upcoming work. It is necessary to lay the cut off part of the parchment paper in the bowl, and put the resulting egg mass on top. Again, a pastry bag will help with this.

4 Now, having covered the multicooker with a lid, select the “Baking” mode and set the time to “30 minutes”. After that, you will have to wait another 10 minutes until the meringue is infused, and then carefully remove the resulting delicacy.

It remains only to pour the meringue with whipped cream and put the strawberries on top. Enjoy your meal!

Time: 50 min.

Servings: 4-6

Difficulty: 2 out of 5

Cooking air meringue in a slow cooker

Do you like tender, crunchy meringues in a slow cooker? Perhaps everyone in childhood loved this simple delicacy.

Today we have prepared for you a photo recipe on how to cook meringue in a slow cooker - it's very simple.

Cooking process

Step 1

We take out the eggs from the refrigerator - it is important that they are chilled, the colder the protein, the more airy the foam will be from it, which means that the meringue in the slow cooker will be lush.

Carefully break the eggs, trying not to damage the yolk so that not a single drop of it gets into the separated proteins.

Step 2

In a non-metallic deep bowl, beat the egg whites and a pinch of salt and five tablespoons of sugar with a blender or mixer until stable peaks form. You can use a simple whisk, but it will take much longer.

Step 3

Lubricate the bowl of the multicooker with a piece of butter, activate the “Baking” function for a period of 25-30 minutes.

Step 4

Using a spoon or a special pastry bag, carefully spread the meringue in a slow cooker, and wait for half an hour.

Step 5

At the end of cooking, do not open the bowl for another 10 minutes, otherwise the meringue in the slow cooker will “fall”, but we want to achieve airiness, right?

Serve as a separate dish, or decorate pastries. For example, below you will find a recipe for a delicious cake that can be decorated with cooked meringue in a slow cooker.

Cake in the slow cooker "Count ruins"

I think everyone has seen a similar cake in the store. Outwardly, it really looks like a hill of ruins, however, it tastes incomparable. Cooking it at home is not difficult, and our photo recipe will help you with this!

Delicate, sweet biscuit, and light airy cream with hints of lemon and caramel ... In my opinion, it sounds chic.

Productsfor making the cake "Earl ruins" are very simple:

• Eggs - 5 pieces.
• Wheat flour - 400 grams.
• Granulated sugar - 250 grams.
• Butter for the multicooker.

Forcream you will need:

• Egg whites - 5 pieces.
• Lemon juice - 20 grams.
• Granulated sugar - 100 grams.
• Cold water - 120 grams.

Recipe

Step 1

First you need to prepare a biscuit. So, we break the eggs, separate the yolks from the proteins, temporarily remove the proteins in the refrigerator.

Grind the yolks with sugar until the mass doubles, as in the photo.

Beat the chilled proteins with a mixer or blender with a pinch of salt until a stable foam.
We introduce half of the proteins into the yolks with sugar, carefully mixing them with a spatula.

Important: proteins are always whipped in a non-metallic dry bowl - paying attention to these factors, you can always boast of perfectly cooked whipped proteins.

Step 2

Gently pour the sifted flour to the resulting mass - so our cake "Earl ruins" will be more airy and delicate in taste, continuing to stir the base for the biscuit.

Then pour the remaining proteins into the dough, gently mixing the mass.

Step 3

We activate the “Baking” function on the multicooker display, grease the bowl with a piece of butter, and put the future cake in the bowl.

We close the lid, and set the cooking time for the Count Ruins cake - 60 minutes. The recipe, of course, gives an inaccurate cooking time - be guided by your multicooker model.

We check the readiness of the cake with a toothpick or a wooden stick.

Step 4

While the future cake is baking, we will prepare the cream.

We squeeze the juice from half a lemon into a separate cup (see photo):

Pour cold water into a saucepan, gradually add granulated sugar, and cook over medium heat, stirring constantly.

Important: you should not smell burnt sugar - if this happens, turn down the heat.

Step 5

Water is boiling? Excellent - pour lemon juice and continue to cook the cream until it thickens. How to define it? Simple - bubbles will begin to appear on the surface, and the mass itself will become more viscous.
Remove the mixture from the fire.

Again we take 5 eggs, separate the whites from the yolks. We do not need yolks - we put them in the refrigerator.
Beat egg whites with a pinch of salt until stiff peaks.

Then pour the sugar-lemon mixture in a thin stream into the whipped proteins, gently mixing with a spatula.

Step 6

Let the biscuit cool slightly and cut it in half lengthwise. One part of the cake will be the base, and we will break the second into small pieces - these will be our "Count's ruins". Lubricate the base for the cake with cream.

Then we dip each piece of biscuit in cream, and put it in an artistic mess, forming a slide.

On top of the cake "Earl ruins" is smeared with the remnants of the cream. You can decorate it with anything - from meringue, the recipe of which is given above, to chocolate icing, which, by the way, is also quite easy to prepare. .

Here is her recipe:

• 100 grams of bitter or dark chocolate must be melted in the microwave or in a water bath;
• gradually pour hot water into the melted chocolate so that the mass turns out to be viscous, but not completely liquid;
• use frosting.

See another version of this dish in the video below:

Step 1: Prepare the eggs.

Step 2: Prepare the mass for the meringue.

Step 3: Cooking meringue in a slow cooker.

Step 4: Serve the finished meringue.

If you don’t have a pastry bag available, then its analogue can also be made from parchment paper by folding it into a cone, or a plastic bag by cutting a hole in one of its corners.

Add different dyes to the egg mass to make your meringue colorful.

Meringue can also be used as a decoration for cakes, pies and cookies.

With the purchase of a multicooker, I became a happy owner of a miracle assistant. It's so easy to cook with her. Now it takes me a minimum of time to cook food. If earlier I spent two, and sometimes three hours standing at the stove, cooking, now it takes me thirty minutes at most, and then to prepare the necessary ingredients: cleaning and cutting them.

A book with 120 recipes was sold with the slow cooker, but I had already started my own, where I had collected quite a few of them. Of all the recipes, most of all I wanted to cook meringue in a slow cooker, the recipe with the photo was good in store in advance.

Therefore, I immediately tell you about the necessary components:
- 1 egg,
- 1/3 cup sugar.

Recipe with photo step by step:

Separate the whites from the yolks. The bowl must be dry, and the chicken eggs must be chilled for better beating.




Gradually start beating at low speed. When the mass begins to foam, start adding sugar.




Beat until the proteins become stable.




Transfer the mixture to a pastry bag. We take the nozzle "Asterisk".






Put a circle of parchment paper in the multicooker bowl. Squeeze out the protein mass.








On the slow cooker, set the baking program, set it to 1 hour 20 minutes. Although I do not have very high power in the slow cooker, and the meringue was baked for 2 hours and 20 minutes. But it turned out much tastier than the one I once cooked in the oven.

Carefully remove the meringue with a silicone spatula. Let them cool completely and then serve.
The only negative in this recipe is that very few meringue cakes are placed in the multicooker bowl.

Recall that last time we prepared