The French called this delicacy "air kiss", while others - "Spanish wind". Delicate, crumbly, crunchy or, on the contrary, soft, like cotton candy inside and with a ruddy crispy crust on the outside - these are all meringues.
The recipe for the treat is ingeniously simple: proteins and sugar. You can make meringues in three ways: French, Italian and Swiss. Each method is good in its own way, but in all cases the meringue dries for a rather long time (1-2 hours) at a fairly low temperature (80-100 ° C). And today we will cook a quick meringue.
The meringue will be baked for only 30 minutes at 145 ° C. It is very important to form small bezels with this method of cooking. It is better to calculate the amount of sugar based on the weight of the proteins of your eggs, and take 2 times more sugar than the weight of the proteins. If you do not have scales, then for 2 proteins of medium eggs, take 5 tablespoons of sugar (with a slide). You can use powdered sugar instead of sugar.
If you bake the meringue in the oven with convection turned on, the cookie will turn out to be slightly creamy.
Meringue recipes look simple: you need to beat the egg whites with powdered sugar and sometimes lemon juice. But to get a truly airy dessert, you need to do everything right.
- Eggs for meringues should not be the freshest, but about a week ago. The whites of these eggs are whipped better.
- Separate the whites from the yolks. If even a little yolk gets into the protein mass, it simply won't beat up.
- 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.
- 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.
- Use icing sugar instead of 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.
- 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.
- Lemon juice is added at the end so that the mass does not lose volume. Proceed on the basis 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
This is the classic way that meringues are airy and beautiful.
Ingredients
- 3 egg whites;
- 180 g icing sugar.
What else can you add to the meringue
The taste and appearance of a classic meringue will help diversify:
- vanillin;
- cinnamon;
- food extracts or flavors (vanilla, almond, mint, fruit, etc.);
- food colors (gel colors will make the meringue more shiny, and powder colors - 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. Oddly enough, you can check the readiness of the meringue base 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 with 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 may crack. The finished meringue should peel off easily 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
A multicooker meringue is no different from an oven meringue. This cooking method is suitable, for example, if it is not possible to use the oven.
youtube.com The proportions of the ingredients and the method of preparing the meringue base also do not differ from the 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.
food-hacks.wonderhowto.com 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. Combine 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 cooking, 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 damp in the refrigerator. It should be stored in an airtight container at room temperature for no longer than a week.
Are meringue and meringue the same thing?
The difference between the two names is in the cooking technology. Experts say that meringue is a thick mass of whipped proteins and powdered sugar. And it becomes a meringue after baking in the oven. Cakes on sale can be found with both, and, in both cases, the egg-white mass will be heat treated. Therefore, feel free to choose meringue recipes and meringue recipes (with a photo it is better, 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 types of meringue:
- french
- italian
- swiss
How to cook meringue and meringue at home?
The differences, again, are in the cooking technology. The first, French, is classic (since the homeland of this dessert is France). Ingredients: whites and sugar, whipped at high speeds until firm. A pinch of salt is sometimes allowed. Feature - the French meringue must be put into play right away, otherwise it will shrink.
Swiss meringue more stable and "more durable" raw. The products are the same, but they should be whipped in a water bath at a temperature of about 50C.
Italian, whipped with hot sugar syrup instead of sugar or powder. The mass comes out stable and keeps its shape well. Easy to bake until firm and semi-hard. An ideal decoration is the upper part of desserts, when tender pulp is hidden under the “toasted” layer of meringue.
Any of the three can be whipped until soft or hard peaks, depending on the task at hand.
The five fastest meringue and meringue recipes:
Meringue translated from French means "kiss".
- whipping the meringue, gradually increase the speed of the mixer, so the mass will turn out to be more airy, but dense
- separate the whites from the yolks carefully so that not even droplets get into
- thoroughly wash the mixer blades and the bowl from fat - the dishes must be crystal clear
- the ideal oven temperature for drying meringue is 100C
- instead of the oven, you can dry meringues in a vegetable dryer
- do not interrupt the meringue, otherwise it will become watery
- it doesn't matter if you take sugar or powdered sugar - sugar will dissolve in any case when interacting with raw protein
- use eggs of the highest quality, pre-chilled
Sokolova Svetlana
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How to make meringues at home? You can prepare a classic meringue recipe at home in one of the following ways. The main differences lie not in the choice of ingredients (classic steam - eggs and sugar), but in the peculiarities of the cooking technology - in the oven, microwave, in a water bath, in a multicooker.
Meringue (meringue) is an incredibly tasty dessert from France with a romantic name. Prepared with egg whites and sugar. Various ingredients are added to taste, including vanilla, powdered sugar, lemon juice, coconut flakes.
Meringue types
Culinary experts distinguish 3 main types of delicate delicacies.
French
It is baked for a long time (50-60 minutes) at low temperature. Merengue is served as a separate dish (dessert).
Italian
Meringue is prepared on the basis of boiling sugar syrup. It is often used for filling cakes.
Swiss
The peculiarity of the "alpine" meringue lies in the peculiar technology of whipping egg whites. A water bath is used to prepare the protein base.
How many calories are in meringue
Meringue is a sweet treat, not a dietary product. Meringue contains 250-300 kcal per 100 g, which is a high indicator for an airy and light dessert. Most of the calories are carbohydrates (69 g / 100 g) due to the large amount of sugar. It practically does not contain meringue fats.
The energy value is increased when meringues are used as an ingredient in cakes and pastries. Fatty pastry creams, whipped cream, and other high-calorie foods increase overall
the nutritional value of dessert with meringue is up to 400-450 kcal / 100 g.
Helpful hints before cooking
- Beat the whites in a thoroughly washed dish, which has been wiped dry.
- Use glass or metal bowls to whisk.
- Mixing sugar with protein before whipping is strictly prohibited.
- For faster dissolution, use powdered sugar instead of sand.
- For a firmer and denser dessert, refrigerate the egg whites before cooking.
Meringue - a classic recipe
Ingredients
Servings: 6
- egg white 4 things
- sugar 240 g
Per serving
Calories: 270 kcal
Proteins: 3.5 g
Fats: 0 g
Carbohydrates: 68.4 g
1 hour. 35 minutes Video Recipe Print
Separate the whites from the yolks. I pour it into a separate bowl. Beat and gradually add sugar.
Mix the meringue ingredients thoroughly. I pour it into a bowl, put it in a water bath (a saucepan with boiling water). Whisk the egg and sugar mixture gently at high speed.
I get a homogeneous white mass. For convenience, I transfer it to a culinary bag.
I cover the baking sheet with parchment paper. I gently squeeze beautiful cakes out of the bag. I put it in the oven at 100 degrees. I cook the meringue for 80-120 minutes.
Eat to your health!
Homemade apple meringue
Ingredients:
- Apples - 3 pieces,
- Lemon juice - 1 large spoon
- Sugar - 4 tablespoons
- Powdered sugar - 160 g,
- Chicken egg - 3 pieces,
- Water - 1 large spoon.
Preparation:
- My balls with a sponge. I break it into dishes. Separate the yolks with a separator. I send the proteins to the refrigerator. I leave one yolk.
- My apples. Gently peel off the peel, remove the stalk and seeds. I cut it into thin particles. I put the apples in a deep saucepan, add sugar. I put a tablespoon of citric acid. I'm sending it to the stove. I languish and stir from time to time. I try to soften the fruit. I taste it, checking the amount of granulated sugar.
- Put the apple mixture to cool. After natural cooling, pour the whipped yolk over the apples. I put it in a baking dish.
- Beat the proteins from the refrigerator using a mixer. Without turning off the kitchen appliance, I put in the powdered sugar. Beat until smooth and foamy.
- I turn on the oven and heat it up to 180 degrees. Put the egg mixture on top of the apple layer. Distribute evenly over the meringue (straighten if desired).
- I send it to the oven for 15 minutes. Allow the dessert to cool for 20-30 minutes before serving the delicious apple meringue.
Apple meringue pie
Fresh baked meringue recipe. Incredibly delicious and easy to prepare. Dear hostesses, take a note.
Ingredients:
For the test
- Sugar - half a glass
- Wheat flour - one and a half glasses,
- Butter - 70 g
- Yolks - 3 pieces,
- Baking powder - 1 sachet.
For filling and meringue
- Apples - 5 pieces,
- Cinnamon - 1 small spoon
- Butter - 10 g
- Proteins - 3 pieces,
- Granulated sugar - 150 g
- Citric acid to taste.
Preparation:
- I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until they are foamy. I put the proteins in the refrigerator for 30-60 minutes.
- I add a large amount of sugar to the beaten yolks. Stir until the mixture thickens.
- I add the melted butter to the yolks and sugar. I whisk.
- Sifting flour. I pour in baking powder.
Useful advice. To prevent the base of the apple meringue pie from turning out tough and hard, I do not recommend taking a large amount of flour. Better to take 1.5 cups and get a tender and crumbly crust.
- I pour the mixture into the flour. I knead the dough.
- I form a big ball. I leave it in the kitchen, covered with a towel to prevent chapping. 30-40 minutes is enough.
- While the dough is infused, I turn to the fruit. Peel the apples, cut them into cubes.
- I put butter in the pan and melt it. Then I spread the chopped apples, simmer over low heat for 10-15 minutes.
- For piquancy and aroma, add a spoonful of cinnamon. I stir the apples.
- Grease a baking dish with butter. I put the dough in the mold. I distribute it evenly.
- Preheat the oven to 180 degrees. I send baked goods for 10-15 minutes. The guideline for the readiness of the dough is a slightly pinkish color.
- Beat the cooled proteins gently. I use a mixer at high speed to speed up the process. I get a thick foam.
- On the finished dough, evenly distribute the apple filling with cinnamon. I cover the top with a beautiful homogeneous mass based on sugar and proteins.
- I'm sending the meringue pie to the oven. Cooking temperature - 140 degrees, cooking time - 15 minutes.
Video preparation
How to make sugar-free meringues
This dietary sugar-free meringue recipe is a godsend for those with a sweet tooth who love a delicate French dessert. Thanks to the use of a sweetener instead of regular granulated sugar, the number of calories per 100 g of meringue is reduced to a minimum value of 52-55 kcal.
Ingredients:
- Egg white - 4 pieces,
- Lemon juice - 3 large spoons,
- Vanilla - 1 small spoon
- Sweetener to taste.
Preparation:
- I'm breaking eggs. I separate the yolks from the meringue base - proteins.
- Whisk the whites together with the lemon juice in a separate bowl.
- Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I strive to obtain a homogeneous mass, foamy in consistency.
- Spread the baking paper on top of the baking sheet. Using a special confectionery syringe with a large diameter, I make neat cakes.
- I cook meringues in the oven at 100 degrees. Cooking time is 60-90 minutes.
When the cakes "fit", do not open the oven door. Leave the meringue inside for a few minutes, then open it slightly and take it out only after 10-20 minutes.
How to make cake meringues
Ingredients:
- Egg white - 4 pieces,
- Lemon juice - 1 small spoon,
- Sugar - 200 g
- Salt - 1 pinch
- Condensed milk - 300 g,
- Butter - 200 g,
- Bitter chocolate - 100 g,
- Walnut - 100 g
- Medium fat cow's milk - 50 ml.
Preparation:
- To make meringues for the "Earl Ruins" cake I take deep glassware. Beat the whites at a low mixer speed, gradually switching to medium. After the formation of foam, pour lemon juice in portions.
- I turn on the high speed of the mixer and beat thoroughly for 60-100 seconds. As you mix, add the powder and 1 large spoonful of sugar. I achieve uniform whipping and complete dissolution of sweet meringue ingredients in the total mass.
- The mixture should be airy, but firm and thick.
- To obtain beautifully shaped blanks, I use a culinary bag. I prefer the rose attachment.
- I cover the baking sheet with parchment. On top, at a sufficient distance from each other, I lay a meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringue will retain its shape and will not spread.
- For even drying (cooking) of the dessert, I turn on the oven at 90 degrees. I set the timer for 1 hour. From time to time I open the sash to monitor the state of the cakes. The meringue should retain the natural white color of egg whites.
- Transfer the melted butter to a separate bowl. Beat with a mixer, setting high speed.
- Gradually add condensed milk, continuing to stir. After 3-4 minutes of beating, you will get a fluffy and homogeneous mass.
- I am assembling the cake. I take a large flat plate. Spread the meringue evenly. I leave a distance between the cakes. I grease the bottom of each delicacy with condensed milk cream with butter.
- Then I put a layer of meringue again with a missed bottom. I put the meringues in a beautiful slide. Decorate with cream on top.
- I put chopped chocolate into a separate bowl. Pour hot milk on top. Stir vigorously until smooth so that the chocolate does not curdle from the high temperature.
- Decorate the cake with chocolate icing on top.
To keep the meringue cake from getting too sweet and sugary, use dark chocolate, not milk chocolate.
26.04.2018
Meringue is a light, airy dessert made from a crispy biscuit or egg white cake. How to properly cook meringues at home in the oven, what variations of ingredients are allowed?
In Western culinary magazines, this cake is often called meringue, although both words (meringue and meringue) have the same origin - they came from the French language, where this delicacy was born. It consists of strongly beaten egg whites with sugar, after baked at high temperatures. The original appearance of the meringue is obtained by squeezing the dough through a pastry syringe with a curly nozzle, although the taste will not suffer if you decide to spoon out the dough.
The classic meringue recipe implies the use of only egg white and powdered sugar (in no case granulated sugar - it will make everything heavier), but it is possible to add almond extract (for aromatization) or corn starch (to bind the components) into the composition of tartar. In addition, you need to understand that in addition to the original French dessert, there are:
- Italian meringue - baked on the basis of hot sugar syrup;
- Swiss meringue - the dough is prepared in a water bath.
This meringue can be used both as an independent delicacy and as a decoration for a more complex dessert: this is how Swiss meringues often go to the Pavlova cake. But if we nevertheless consider the French version directly, several points are relevant for it:
In addition, it does not matter if you choose the classic meringue recipe, with nuts, lemon juice or berry juice, be sure to use the freshest eggs, and sift the powdered sugar well before starting work. And of course, beat the products only with a mixer: it will take too much effort by hand, and the process is very long - your hand will get tired.
If you have carefully studied the recommendations given above, there will be no particular difficulties with the recipe proposed here. Pick up a large cup, take a mixer and, at the very beginning of work, turn on the oven to warm up. It can run idle for a few minutes. If desired, this classic meringue recipe with powdered sugar can be slightly adapted: beat the whites by placing the bowl in a water bath - this will increase the foam volume even more, and you will get Swiss meringues.
Ingredients:
- eggs of the highest. cat. - 2 pcs.;
- icing sugar - 100 g;
- lemon.
Cooking method:
Homemade crispy nut meringues in the oven
The classic recipe can be diversified with additions in the form of berry juice (mainly cranberry juice is introduced in meringue), coconut or nuts. The latter can be absolutely any: the main thing is to maintain the proportion of "25 g of nuts per 1 protein". At the same time, it is very important to grind them literally to the state of powder, therefore, if possible, buy walnut flour immediately.
