How to make meringue at home. quick meringue

If you don't know, I'll teach you. If you just forgot how to make meringue - I will remind B-) . The recipe is simple: egg white and sugar. That's all. Almost.

Remember, yesterday I boasted that after eating a wonderful morning, I redid a bunch of things, including piled two pans of meringue, a bowl of vinaigrette and? Uh-huh, you guessed it - I recorded all these actions in the photo and will certainly share the recipes with you. Forcibly. Then: yes: . For now, everything is in order. And I started my yesterday's workday with meringue.

On this wonderful January thump (the Internet promised -27 outside the window, I didn’t check it with a thermometer, because militant cats tore it off the window in the heat of the last year) I ended up at home alone. At all. Even the cats went for a walk. Rare case. No one fumbled with a hairy paw on the table hoping to throw off something tasty, no one tried to shout over the mixer and force me to brew tea, no one asked me to pour the pot at the moment when my hands were elbow-deep in kneading dough, etc. I will keep this day in my memory forever, because I have done a lot of things. That's it, I finish lalyakat and return to the description of the meringue preparation algorithm. The face is serious and stern. So.

To create a meringue, we need: mail: :

• 6 medium egg whites
• 1.5 cups sugar (mine is 250 ml)
• Quarter of lemon (optional)
• A pinch of salt (IMHO, more of a ritual than a necessity)

Comrades, from the indicated number of products, I get two large baking sheets of meringue. If you do not need so much, reduce the dose by a third. Then you get one large baking sheet and one small one - they can be stuffed into the oven at the same time. Or reduce the dose by half - then you get one baking sheet. For my priests (in the sense, lovers of food) this is not enough. Therefore, I knead the meringue of 6 proteins. Where I successfully attached the yolks this time - I will tell you soon, you can subscribe to the newsletter so as not to miss the heartbreaking details: yes: .

How to make meringue, step by step recipe:

1. Thoroughly wash the eggs (chicken, of course). So that, separating the proteins from the yolks, do not fasten any rubbish from the shell into your meringue.
2. Carefully separate the whites from the yolks. Don't be stingy and try to separate all the protein - it's impossible. But piercing the yolk is easy. The ingress of the yolk into the protein part has a detrimental effect on the whipping process, so we act thoughtfully, without rushing.
3. A bowl for whipping meringue according to the legends of great culinary experts: wacko: must be dry and fat-free. It is considered very cool to grate it with a slice of lemon and, for greater whipping, first add a pinch of salt to the proteins. Crap. In the pre-Internet era of my life, I had not heard of either lemon or salt, and the meringue was excellent. But for the superstitious, these signs can be observed - they will not harm.
4. So, add a pinch of salt, pour the squirrels into a bowl and start working with a mixer at the highest speed.
5. When the whites are whipped into a lush foam, gradually, in small portions, add granulated sugar. If you use powdered sugar instead of sugar, the whipping process will end faster. I managed in 20 minutes - but this, as you understand, is a very conditional guideline. The whites should turn into a thick cream that is not going to fall off the spoon if it is turned over. "Beat until stiff peaks" means that when you remove the beaters from the egg whites, they leave firm, sharp protein cones.
6. We plant meringues on baking paper or foil using a pastry bag, if your soul irresistibly gravitates towards impeccable forms. My soul likes the quick and easy, so I used a teaspoon and my own index finger. It turned out to be amusing protein stalagmites.
7. Gently place the baking sheet (or baking sheets) in a warm oven and be patient. For it takes 2 hours to dry all this luxury in the oven at 100 degrees. The larger your bezovin, the longer they will dry. After an hour and a half at the indicated temperature, no one forbids you to drag out of the oven (one by one!!!) with a smart face supposedly for examination 😉 .

Preparation of classic meringue:

1. Carefully separate the yolks from the whites.
2. With a mixer at low speed, beat the whites until a thick and stable foam.
3. Continue beating while adding the powdered sugar little by little. Increase mixer speed to medium and beat until sugar is completely dissolved. The mass should be dense, elastic and stable.
4. Line a baking sheet with parchment paper and brush with vegetable oil.
5. Put the whipped protein mass into a pastry bag, with the help of which it is squeezed in portions onto the prepared baking sheet.
6. Send the meringues to bake in an oven heated to 100 degrees for about 1 hour.

How to make meringue at home in the microwave?

To make homemade meringue an airy snow-white delicacy, follow all the cooking technology, and then a wonderful result will not keep you waiting. And if you do not have an oven, then use the microwave, where the cakes will turn out just as delicious.

Ingredients:

• Proteins - 2 pcs.
• Salt - a pinch
• Sugar - 1 cup
• Vanillin - a pinch
• Flour - for dusting the pan
• Vegetable oil - for greasing the pan

1. Carefully separate the whites from the yolks into a clean and dry bowl. Add a pinch of salt and beat with a mixer until fluffy.
2. Gradually add vanillin and 1 tbsp. sugar. Continue beating until you get a dense and well-balanced shape.
3. Grease a microwave oven tray with vegetable oil and sprinkle with a little flour.
4. Put the whipped meringue into a confectionery syringe, with which you squeeze it in portions onto the prepared baking sheet.
5. Turn on the microwave at 750 watts and dry the meringues for 1–1.5 minutes. At the end of the time, do not open the microwave door for 1-2 minutes so that the meringues ripen.

Meringue recipe in the oven

Ingredients:

• Chilled eggs - 5 pcs. (only squirrels)
• Sugar - 250 g
• Lemon - 1 slice
• Cornstarch - for dusting the baking sheet

1. Wipe the protein bowl with a slice of lemon. Then separate the proteins from the yolks so that not a single drop of the yolk gets into the container with the proteins.
2. Beat the whites for 2 minutes at minimum speed and start adding sugar little by little.
3. Gradually increase the speed to high and continue to beat the whites until a thick, stable foam.
4. Line a baking sheet with parchment paper and sprinkle with corn starch. Heat the oven to 100 degrees.
5. Transfer the protein mixture to a pastry bag or plastic bag, on which cut off the tip on one side, and gently squeeze the meringue onto the prepared baking sheet.
6. Dry the meringue in the oven for 1-1.5 hours without opening the door. If you want to get a viscous meringue inside, then set the temperature to 150 degrees and bake them for 20 minutes. Readiness can be checked with your finger: the top has hardened, which means it's ready.

Pictured meringue with chocolate chips

Secrets of the French culinary art of making the perfect homemade meringue:

• It is advisable to choose glass, plastic, copper or porcelain dishes for whipping. An aluminum container will give the proteins a slightly gray tint.
• Always use a dry and clean container and beaters - water in any form is unacceptable.
• Among experienced chefs, there is an opinion that if you wipe the bowl for whipping with a piece of lemon, then the proteins will turn out to be especially steep and lush.
• Always observe the temperature regime, because. meringue is not baked, but dried. If the oven has a "convention" function, then use it, this will help eliminate any hint of moisture.
• Before cooking, the proteins should be in the refrigerator for at least 30 minutes, then they will whip perfectly.
• Carefully separate the protein from the yolk, because. getting the yolk into the protein (even a little bit!) Will not allow it to whip to the desired consistency. Also, the protein will not whip if fat gets in, for example, from unwashed dishes.
• To be on the safe side, beat the white of each egg into a clean plate. eggs may not be fresh.
• Use powdered sugar instead of sugar, it will dissolve faster and better. Large sugar may not have time to completely break, which will crunch on your teeth.
• Sugar is introduced into proteins gradually in small portions. The mass is whipped with a mixer, first at a minimum speed so that it is saturated with oxygen, after which the speed increases to medium mode. It is advisable not to use the maximum speed, otherwise you can skip the readiness of the proteins, they will be killed, settle and water will separate.
• It is better to use eggs a week ago, because. during their storage, the protein becomes drier, which makes it much easier to beat.
• To keep the meringue dry and firm, the egg whites are whipped to "hard peaks" when lifting the whisk of the mixer, the whites stand firmly and firmly.
• The exact temperature and baking time depends only on the oven and the result you want to achieve: keep the shape and snow-white color or get an airy baked meringue, while losing its whiteness. The size of the meringue also affects the cooking time.
• When the meringues are baked, they must be left in the oven for an hour or two to dry and dry.
• Do not open the oven while baking the meringues, otherwise they will fall off.
• It is convenient to cook meringue in the evening, so that for the morning breakfast you get a wonderful dessert of the desired degree of dryness.
• The texture of the cake should be checked after it has cooled completely, because. warm meringue may still be raw and slightly viscous in the middle.
• If the recipe requires the addition of flour and starch to the protein mass, then they must be sifted to saturate with air, then the dough will not lose airiness.

Meringue is a dessert originally from France, whose unique taste has become a real discovery for world gourmets.

It would seem that such a miracle of cooking is impossible to cook at home.

However, we will debunk this myth. A little skill, a minimum of ingredients, a few secrets and you will get excellent meringue without leaving your own kitchen.

Easy meringue recipe at home

Remember: the result will depend on how well you beat the proteins with sugar.

Let's move on to cooking the recipe with visual photos.

First, separate the yolks from the whites.

Try to do it honestly, not a single yellow drop should fall into the future dessert.

Place the whites in a prepared, completely dry container and start whipping them.

Gradually add the sugar to the egg whites and continue beating.

First, the mixer must run at high speed. As soon as the mass begins to acquire a characteristic density, slow down.

Thus, beat everything until a thick cream. It is important that the mass has a sufficiently strong structure and does not fall down from the mixer.

Using a special nozzle, spread the mass on a baking sheet lined with baking paper and place in the still cold oven. Only after that turn on the oven at a temperature of 100 degrees and wait an hour.

After - reduce the temperature to 60. So the dessert will dry out and will have a delicate, airy structure.

French dessert is ready!

We invite you to watch how to bake meringue at home in the video:

Cooking the most delicate dessert for a couple

Did you know that meringue cooked in a water bath is doubly better and tastier for housewives? Not? There is a chance to be sure.

To do this, you need to collect all the ingredients:

• 4 eggs;
• 180 gr. sugar or powdered sugar;
• 50 gr. nuts.

So, how to cook meringue for a couple at home? Start by separating the yolks from the proteins, as in the classic recipe.

Then set the glass bowl in a water bath, add the proteins with sugar and start beating until the mass reaches the desired consistency. Typically, this process takes about 10 minutes.

Remove the bowl from the water bath and add a couple drops of vanilla and chopped nuts. Mix well.

Line a baking sheet with parchment paper and gently spoon the mixture onto it. Turn on the oven at 130 degrees and place the meringue for 1.5 hours. If you have a gas oven, the temperature should not exceed 110 degrees.

Has time passed? Meringue is ready to please the eye and taste buds!

Variants of homemade meringue with fruits

It is difficult to deny yourself such pleasure as light puffs with fruit. What enterprising chefs do not add as a filling to satisfy the gastronomic needs of others.

We have selected two undeniably delicious recipes for a delicate dessert with fruits.

with cranberries

The recipe for this dessert is not much different from the classic meringue. But there is a zest in it (more precisely, a berry), which gives it an amazing taste and aroma.

You understood correctly, this is a cranberry. Minimum Ingredients Required:

• 4 eggs;
• A glass of sugar or powdered sugar;
• A couple of drops of vanilla essence;
• Cranberry.

Make meringue according to the standard recipe: carefully separate the yolks, beat the whites with sugar, then add vanilla essence to eliminate the smell of eggs.

Wash cranberries thoroughly and pat dry. Put the future meringue on a parchment-lined baking sheet.

On it - cranberries, slightly melted in cream. The more cranberries, the richer the result will be.

Preheat the oven to 180 degrees and place a baking sheet in it. Meringues are baked for about 20-30 minutes, after which the oven turns off and its door opens slightly. This will allow the dessert to dry out and regain its famous lightness.

Delicious cranberry meringue is ready!

With strawberry

You can hardly pass by attractive baskets filled with strawberries. We bring to your attention a simple meringue recipe that will quickly enter your standard recipe book for delicious desserts.

You will need:

• 2 eggs;
• 120 gr. fine sugar and powder;
• Strawberry.

First of all, beat the whites with fine sugar, as in a standard recipe.

It is important that the mass is of the correct consistency. It's easy to check: put a teaspoon in a bowl, it should not fall.

Place the finished mass in a confectionery syringe with an asterisk nozzle and form original baskets on baking paper. Place in the oven for an hour and bake at 150 degrees.

After the time has elapsed, do not remove the meringue. Just turn off the oven and wait another 40 minutes so that the meringue does not lose its shape and structure.

At this time, wash the strawberries, dry, cut into small slices. Place the strawberry filling in the resulting baskets, and sprinkle a little powdered sugar on top.

Meringue is best served immediately, before the strawberry juice has had time to penetrate into the middle of the dessert.

And below in the video you will see how to make colored meringue at home:

Recipe for delicious chocolate brownies

A stunningly simple recipe for making chocolate meringue is suitable for housewives who love to please their household and guests with goodies of their own production.

There are only three ingredients in the recipe:

• 4 eggs;
• 200 gr. sugar or powdered sugar;
• Chocolate bar 150 gr.

First, melt the chocolate with a water bath.

While it is cooling, separate the yolks from the proteins, after which the latter are whipped into a dense foam.

Add sugar and beat until the mass reaches the desired consistency (it should not fall off the mixer).

Gently pour the cooled chocolate into the cream and mix everything in a few quick movements.

Put with a spoon on a baking sheet with baking paper and put in the oven for an hour at a temperature of 130 degrees.

Has time passed? Without touching the meringue, turn off the oven and open it slightly so as not to disturb the structure.

After 40-50 minutes, the meringue is ready for serving for tea drinking.

We bring to your attention a video on the preparation of chocolate cakes:

How to make cream for a French dessert?

Preparing an airy dessert is easy. But how to make its unique taste even better?

We have the answer - make meringue cream. For a simple buttercream you will need:

• 4 eggs;
• 4 tbsp. l. milk and the same amount of sugar;
• 200 gr. butter.

Warm up the milk in a saucepan. Then add 4 tablespoons of sugar and stir until it is completely dissolved.

During this time, separate the yolks into a separate container and beat them well. Here you need to pour the resulting milk, while stirring so that the yolks do not curl up and unnecessary lumps do not form. Whisk well.

Return the egg mass back to the saucepan, heat and stir until thick sour cream or condensed milk. Cool down.

While the custard is cooking, beat the softened butter until smooth. Add the mass from the saucepan and mix well again. Cool by placing in the refrigerator.

Lubricate the side of one meringue with the resulting cream and attach the second to it. Bright, positive emotions are provided for all guests!

Baking various goodies is so interesting, right? Therefore, we have prepared another “tasty” article for you. We are sure that this pastry will win your love, well, right from the first time!

We invite you to come in and learn how to cook a real custard, following all the rules. Then it can be used in any pastries and favorite desserts.

We will tell you all the secrets of making aromatic coffee. If you love this invigorating drink, then you definitely need to know them!

Of course, in the preparation of dessert, there are a number of secrets that will help facilitate the cooking process. Especially if you are doing this for the first time. We have prepared 7 tips that will become a real lifesaver in the kitchen.

1. If you need to perfectly separate the protein from the yolk, and you don’t have special tools at hand, it doesn’t matter, the old grandmother’s method has never let anyone down. Pierce the egg on both sides with a thick needle or awl. So the protein will come out, and the yolk will remain inside the shell. You can also use a paper funnel;
2. Protein whips much better if it is chilled. Keep the eggs in the cold and you will be amazed at how easy the beating process will be;
3. Never, under any circumstances, beat egg whites in an aluminum bowl. The dishes themselves must be clean, absolutely dry;
4. To achieve a good result, it is better to take fresh eggs. This is the only way to get a rich, thick protein mass;
5. Pour in the sugar in batches. If you pour out all at once, then you risk getting a liquid mass;
6. For a delicate meringue structure, powdered sugar is better. It dissolves in proteins many times faster and does not settle to the bottom like sugar;
7. To make egg whites whip faster and thicker, add a couple of drops of lemon juice.

It is still possible to cook meringue at home, and you have just seen it! Knowing the "excellent" theory, proceed to practice. The result will not keep you waiting: a light, airy dessert to the delight of everyone around you will turn out in no time.

Dear readers who want to lose weight! Do you think that these wonderful cakes are forbidden to you?

But no! See below the video recipe for dietary meringue. These meringues will definitely not spoil your figure!

Delicate meringue is a favorite delicacy of many. Knowing how to cook meringue, you can pamper your family and friends literally every evening. A variety of recipes will provide a unique taste with minimal changes in the basic components.

The simplest classic version of this dish can be easily performed even by a not very experienced hostess. To create it, you will need a set of products that are constantly present in every kitchen.

It is enough to take only three eggs and sugar. The latter will require about a glass. Can be replaced with powdered sugar. It is better to use chilled eggs.

Before making meringue, you need to arm yourself only with a container in which the mass will be created and a mixer. If time permits, use a whisk. Creating a delicious treat will take little time, but the result will delight you with taste.

How to make meringue in the oven at home:

1. The whites are carefully separated from the yolks. Only the first ones are needed. They start to beat up. The hostesses of past centuries, using a whisk, recommended that the process be carried out in a stable mode, making rotational movements strictly in one direction. With a mixer, these rules have somewhat lost their relevance.
2. Pre-protein mass is whipped until a sufficiently thick foam appears. Next, you should start adding sugar or powder. This is done in small batches. Work continues until hard peaks appear.
3. Place a piece of parchment paper on a baking sheet and place portions of approximately one teaspoon on it.
4. The meringue will reach readiness in a preheated oven for approximately three hours. The temperature should not exceed 100 degrees. The delicacy should dry well, but not start to burn and change color from white to brownish.

Take out the baking sheet after cooling and serve a treat for tea drinking.

How to steam

The original taste is obtained from a steamed dessert.

1. At the first stage, you will also need to make meringues from three chilled proteins. To make the peaks harder, you can add a pinch of salt.
2. Then the mass is whipped with a glass of sugar to steep peaks. But you will need to do this by putting the dishes in a pot of water.
3. At this time, the water boils and is transferred to a state of slow heating. The whipped mixture is removed from the water bath two minutes before the completion of the peak preparation process. The mass will be very thick and saturated.
4. Then it is laid out on baking paper and cleaned in the oven. Bake at a temperature not exceeding 100 ºС for at least three hours. Finished products must dry completely during this period.

With condensed milk

Another option for preparing a treat that can be included in the diet even for supporters of strict diets is cooking with condensed milk.

The calorie content of meringue is low. No wonder the meringue cake bears the name of the great ballerina Pavlova.

And although this applies less to the option with condensed milk, such a dessert turns out to be especially tasty.

1. First, meringues are made from three egg whites, into which a glass of granulated sugar is slowly introduced while beating. The mass should be shiny and perfectly retains the shape of the peaks.
2. It is laid out in small portions on baking paper.
3. Bake products for up to three hours. The oven heats up to 100 degrees.

While delicious white products are cooling, prepare a cream with condensed milk. To create it, you need to take one pack of good butter and one can of condensed milk.

1. The butter is taken out of the refrigerator, allowed to become soft and then they begin to beat.
2. After about 10 minutes, the oil mass will turn white and approximately double in size. Now condensed milk is poured into it and whipped for another 10 minutes. The cream is thick and retains its shape well.
3. For the final formation of the dessert, two meringues are fastened with cream. It is better to store such a delicacy in the cold.

Meringue with cranberries

Calorie meringue with cranberries will appeal to every woman. This indicator does not exceed 135 kcal per 100 grams, while It is worth considering that meringues are very light.

1. Meringues are whipped from three egg whites and a glass of granulated sugar. The foam should be thick and elastic.
2. It is laid out in small portions on baking paper.
3. For each product put, a little indentation, one cranberry.
4. The dish is baked for up to three hours. The temperature should be low, about 100 degrees, so that each portion dries well.

in the microwave

When there is no stove with an oven, or when you need to allocate only a few minutes for cooking, you can choose a microwave to prepare your favorite treat. Moreover, the number of products becomes minimal - only one protein is required. 300 grams of powdered sugar is added to it.

The preparation steps are simple:

1. Separate the protein.
2. Mix it into a single mass with powder.
3. Roll into round balls.
4. Put them on a plate at a distance of at least five centimeters from each other.
5. Put the blanks in the microwave and cook at maximum power for one and a half minutes.

The process should be closely monitored. The exact period is determined independently, “by eye” by changing the size of the dessert. As soon as the meringue has approximately doubled in size, it will take no more than 30 seconds to dry its middle.

Chocolate meringue at home

Homemade chocolate meringue will be a real holiday treat. In order to create such a dessert, when beating three egg whites with a glass of sugar into a steep foam, two tablespoons of cocoa powder are additionally introduced. You can add grated chocolate.

1. Three egg whites are beaten in a water base, into which sugar is slowly introduced. It will take about one glass. Citric acid is added to improve the taste. Vanillin is also often introduced.
2. It is not necessary to bake the resulting mass. It will already heat up in a water bath during the creation of meringues with steep peaks.
3. The resulting mass is allowed to cool and transferred to a culinary syringe. With its help, original forms of jewelry in the form of roses or even congratulatory inscriptions will be created.

This dessert is decorated with chocolate. It is very tasty with the addition of berries.

Meringue on a stick

Parents often think about what to offer their baby instead of harmful sweets that are crammed with store shelves. The best choice would be cooking meringue on a stick.

To prepare it, meringues are made. For this:

1. Three egg whites are slowly beaten with a glass of granulated sugar. The foam should be very thick. It is easy to check the degree of its readiness by trying to turn the container over - the shape of the protein mass should be preserved.
2. The sticks are prepared in advance. You can use wooden skewers. The main thing is that they do not melt under the influence of high temperature.
3. Using a pastry syringe, original and beautiful shapes are laid out on baking paper. Sticks are inserted into them and the dessert is allowed to dry well in the oven. This will take up to three hours at a temperature of 100 degrees. The treat should dry well on the outside.

No matter how simple the dessert recipe is, perhaps nothing is easier than meringue. It's delicious, low-calorie and beautiful. Cook with pleasure!

Are meringue and meringue the same thing?

The difference between the two names is in the technology of preparation. Experts say that meringue is a thick mass of whipped proteins and powdered sugar. And it becomes meringue after baking in the oven. Cakes on sale can be found with both, and in both cases, the egg-white mass will be subjected to heat treatment. Therefore, feel free to choose meringue recipes and meringue recipes (it’s better with a photo, because the appearance is visible), there is no difference between them.

The five most commonly used ingredients in meringue and meringue recipes are:

Today there are three main varieties of meringue:

• french
• Italian
• Swiss

How to cook meringue and meringue at home?

Differences, again, in the technology of preparation. The first, French, is classic (since the birthplace of this dessert is France). Ingredients: proteins and sugar, whipped at high speeds until stiff. Sometimes a pinch of salt is added. Feature - French meringue must be used immediately, otherwise it will sit down.

Swiss meringue more stable and “long lasting” in its raw form. The products are the same, but they should be whipped in a water bath at a temperature of about 50C.

Italian, whipped with the addition of hot sugar syrup instead of sugar or powder. The mass comes out stable and holds its shape well. Easy to bake to a firm and semi-solid state. The perfect decoration is the top of desserts, when tender pulp is hidden under the “toasted” layer of meringue.

Any of the three can be whipped to soft or hard peaks, depending on the task at hand.

Five of the fastest meringue and meringue recipes:

Meringue in French means "kiss".

• while whipping the meringue, gradually increase the speed of the mixer, so the mass will turn out to be more airy, but dense
• separate the proteins from the yolks carefully so that even a droplet does not hit
• thoroughly wash the mixer blades and the bowl from grease - the dishes should be crystal clear
• The ideal oven temperature for drying meringues is 100C.
• instead of an oven, you can dry the meringue in a vegetable dryer
• Don't beat the meringue, otherwise it will become watery.
• it does not matter whether you take sugar or powdered sugar - sugar will dissolve in any case when interacting with crude protein
• use premium eggs, pre-chilled