Meringue is a delicate dessert created by experienced European chefs. Today, like many centuries ago, it is very popular among all sweet lovers. By the way, any housewife can prepare it without much difficulty in an ordinary home kitchen. How to make meringue so that the result is the perfect airy dessert? There may be several options here.

Before you begin, you need to understand for yourself what meringue is.

The dessert consists of egg whites whipped into a thick foam with sugar. The prepared mass is molded and then subjected to heat treatment. Usually the workpieces are dried in the oven.

To make meringue correctly, you will need:

  • 3 egg whites;
  • 1 pinch of salt;
  • 250 grams of sugar.

Meringue in the oven at home needs to be prepared in stages:

  1. First, break the eggs into a plate and carefully separate the whites. You can set the yolks aside as they will no longer be needed in this recipe.
  2. Beat the egg whites with a mixer, gradually increasing the rotation speed of the attachments. The mass will first begin to bubble, and over time a small but rather fluffy foam will form.
  3. Without stopping intensive stirring, add sugar portionwise. There is no need to rush here. The next portion should be added only when the sugar in the total mass is completely dissolved. The mixture should be thick, slightly viscous and have a pleasant glossy tint.
  4. Line a baking sheet with parchment.
  5. Next, the products need to be shaped. This can be done with a regular spoon or use a special pastry syringe (or bag).
  6. Place the pieces directly on the parchment. There is no need to pre-treat it with oil.
  7. Preheat the oven to 110 degrees.
  8. Place the baking sheet with the ingredients into it for at least one hour.

You can check readiness by touching the products with your finger. If their surface is hard enough, the fire should be turned off.

Steamed in a slow cooker

Today, many housewives use a multicooker for cooking. It turns out that you can also make excellent meringues with its help.

According to the recipe, for this you need to take:

  • 1 cup of sugar;
  • 2 eggs;
  • 10 milliliters of sunflower oil;
  • a pinch of citric acid.

How to make meringue using a slow cooker:

  1. Separate the whites from the yolks.
  2. Beat them with a mixer together with lemon juice into a strong foam.
  3. Add sugar little by little and continue mixing at maximum speed.
  4. Coat the bottom of the multicooker bowl with oil.
  5. Place blanks on it in the form of “roses” or “snails” with a pastry syringe or a simple tablespoon.
  6. Set the “Baking” mode. Cook for an hour and a half. In this case, you should not close the lid. Otherwise, steam will constantly accumulate inside and the products will not be able to dry. Therefore, contrary to the advice of some chefs, it is not recommended to steam such a dessert.

After the sound signal, turn off the multicooker and wait for the products to cool completely. The meringues turn out snow-white and crispy. True, it will not be easy to tear them off the bottom of the bowl.

With strawberry

Fans of original desserts can be offered to prepare meringues in the form of airy nests filled with fresh strawberries.

For this option you will need:

  • 120 grams of sugar;
  • 2 egg whites.

For filling:

  • strawberries;
  • powdered sugar.

Everything is done very simply:

  1. Place the egg whites in a chilled bowl and beat until the mixture turns into a stable foam. The container must be perfectly dry and clean.
  2. Continuing whisking, slowly add sugar. Gradually the mixture will turn into a smooth and fairly dense mass that will not drain from the whisk.
  3. Place it in a pastry bag and attach a star tip to the tip.
  4. Place the pieces on a baking sheet lined with parchment, drawing flat spirals. Leave a small distance between the products so that they do not stick together.
  5. Place the baking sheet in the oven and bake for 1 hour at 150 degrees. Then turn off the heat and leave the workpieces in the chamber for another 35 minutes, with the door slightly open.
  6. Wash the berries and tear off their sepals. Carefully cut the fruits into slices.
  7. Place strawberry pieces on each “nest” and sprinkle powder on top.

It is better to eat this dessert right away, before the juice from the berries soaks into the crispy meringue.

Meringue in the microwave

When time for cooking is limited, a microwave comes to the aid of housewives. This device can handle any job in a matter of minutes.

To prepare meringue you will need only 2 ingredients in the following ratio:

  • 1 egg;
  • 270 grams of powdered sugar.

How to make meringue in the microwave:

  1. Pour the powder into a deep bowl.
  2. Separate the white from the yolk.
  3. Add it to the powder and rub thoroughly for 5 minutes. The mass turns out soft and very smooth. This cannot be achieved with a mixer.
  4. Line a plate with baking paper.
  5. Place pieces of the prepared mass onto it with a spoon or syringe.
  6. Place the plate in the oven and set the power to 750 W. Literally in 60 - 90 seconds the meringues will be ready.

In order for the products to “ripen”, they need to stand inside the chamber for about 1 more minute. Only after this can the door be opened.

Homemade chocolate meringue

Some people prefer to cook the popular airy dessert with the aroma of chocolate.

This is not difficult to do if you have:

  • 100 grams of granulated sugar;
  • whites of two eggs;
  • 50 grams of dark chocolate.

To prepare meringue, in this case you will need:

  1. Separate the whites from the yolks.
  2. Place them in a clean container and place them in the refrigerator for 1 hour.
  3. After this time, beat the whites with a whisk. The mass should gradually double.
  4. Without stopping whipping, gradually add sugar.
  5. Heat the chocolate in a water bath. Alternatively, it can be placed in a plastic bag, first broken into pieces, and then placed in a pan of hot water for a few minutes.
  6. Add warm chocolate to the whites and mix gently with a spatula so that the mass does not settle. In this case, there is no need to use a mixer.
  7. Using a pastry bag, place the resulting mixture onto a baking sheet lined with baking paper.
  8. Dry the blanks in the oven for an hour at 130 degrees.

After this, you need to wait until the products have completely cooled down. Only then will they be easily removed from the baking sheet. The result is incredibly delicious airy cakes with a pleasant chocolate aroma.

Preparing a “wet” dessert

So-called “wet” meringue is often used to decorate cakes and other confectionery products. In essence, it is a delicate, but quite dense protein cream.

It can be used to cover the surface of finished products or to make decorative figures (flowers). How to make meringue “wet”?

To do this, you will need almost the same components as always:

  • 2 eggs;
  • a quarter teaspoon of lemon;
  • 100 grams of sugar.

In this case, a slightly different technology is used:

  1. First, as usual, the whites must be separated from the yolks.
  2. Pour them into a clean container.
  3. Add sugar there and mix the products a little with a regular fork. To make the mass beat better later, you can add a little fine salt.
  4. Prepare a steam bath. To do this, place the container on a pan of hot water. However, it should not touch the liquid.
  5. Place the pan on the stove. Beat the egg mass with a mixer for 5 - 6 minutes at high speed. As soon as it thickens enough, add lemon.
  6. Remove the container from the pan and continue whisking for approximately 3 to 4 minutes. The result is a glossy cream with a fairly dense consistency.
  7. The mass can be deposited on a baking sheet in a well-known way, or you can make openwork “flowers” ​​out of it using attachments.
  8. Dry in the oven for 1.5 hours at 100 degrees.

Even after baking, the meringues remain a little sticky. Perhaps that is why the dessert is called “wet”.

  • 3 eggs;
  • 170 grams of powdered sugar;
  • 3 grams of citric acid.
  • thin wooden sticks.

How to make meringue on a stick:

  1. Break the eggs over a bowl and carefully separate the yolks.
  2. Beat the remaining whites with a mixer at low speed. The mass will gradually increase.
  3. It is advisable to grind the sugar in a coffee grinder. You can immediately take ready-made powder.
  4. Add it to the eggs and continue beating, gradually increasing the speed.
  5. So as soon as the mass becomes dense enough, add the “lemon”. After this, beat for another 3 minutes at maximum speed.
  6. Place the shiny, dense mass onto a baking sheet lined with parchment using a spoon.
  7. Place one stick inside each piece.
  8. Bake the products in the oven at 100 degrees for about 60 minutes.

It is better to remove the products from the baking sheet only after they have cooled completely.

The subtleties of making perfect meringue

When getting to work, every housewife must study in advance all the intricacies of this, at first glance, simple process. How to make meringue so that the products are of proper quality?

To do this, you need to remember a few important rules:

  1. Dishes and all tools (spoon, whisk) must be perfectly clean and grease-free. Otherwise, it will be difficult to carry out the whipping procedure.
  2. In most cases, experts advise using warm eggs (about 20 degrees). To do this, you need to remove them from the refrigerator in advance or hold the separated whites in a bowl for 6 - 7 minutes over a bowl of hot water.
  3. It is better to take small sugar. This way it will dissolve faster. In addition, the presence of a large number of small particles improves whipping. Ideally, it is better to use powdered sugar.
  4. Beating should begin at low speed. This way the proteins are saturated with air as much as possible. As soon as the mass begins to foam, the speed can be increased.
  5. To make the meringue crispy, the whites must be beaten until they form stiff peaks. The mass should be dense, stable and not flow from the whisk.
  6. Sugar should not be added immediately, but gradually as it dissolves.
  7. Strictly observe the temperature regime.

Knowing these subtleties will turn the process of making meringue into a pleasant procedure that does not require much effort from the housewife.

To completely follow the French meringue recipe, you need to follow 12 simple steps, since any seemingly trifle can ruin everything. After which your meringue will look great and taste great.

  1. We treat all the dishes with a napkin moistened with a small amount of vinegar and let the smell of vinegar dissipate. You cannot add vinegar to meringues.
  2. We set the electric oven to a temperature of 150° with a heating mode from below and from above, without a fan or grill. If the oven is gas, then a temperature of 180° and the door ajar 1.5 cm will do.
  3. 15 minutes before starting to beat the meringue, separate the whites and let them stand at room temperature.
  4. Add a pinch of salt to the whites and start beating them at low speed.
  5. After obtaining a lush, homogeneous foam, add sugar (powdered sugar) in a thin stream, whisking constantly. We try to ensure that the sugar mixes well with the proteins and does not allow it to settle at the bottom of the container.
  6. We also add vanilla sugar and citric acid (ascorbic acid) into the resulting protein mass in a thin stream.
  7. Now we beat everything at the highest possible speed until the mass becomes elastic, thick, white and, most importantly, when raising the whisks, sharp, non-blurring peaks should form.
  8. Spread the meringue onto a baking sheet with a regular spoon or silicone spatula. It is more convenient to make your favorite roses with a pastry syringe. The distance between the bezels should be at least half their diameter, since during the drying process they almost double in size.
  9. You need to place the meringue on the middle level of the oven, which should have just warmed up well.
  10. Bake the meringue at the specified temperature for 5-7 minutes and turn off the oven completely. Please note that if the temperature is set correctly and the oven is evenly heated, the bezes will first become dull and begin to increase in size. And after 7 minutes, a glossy crispy crust will begin to form on them, the rest of the time is necessary for everything to bake inside without burning.
  11. Now you need to wait until the oven has completely cooled down, after which you can open it and take out the finished meringues. It takes approximately 2 to 4 hours to cool completely, so it's best to leave them in a cooling oven overnight.
  12. Remove from the oven and get a delicious delicacy according to the French recipe.

Properly prepared meringue will be snow-white, glossy and without a single crack. If you don’t have time to tinker with meringue yourself, then you can try excellent meringue in one of the unusual cafes in Moscow.

French meringue recipe

Meringue, a recipe common in France, is prepared by baking whipped egg whites with sugar for a long time at a low temperature. The lush protein mass is dense, glossy, but does not hold its shape for a long time. Therefore, it will not be possible to prepare patterned roses with sharp edges. But it’s great for creating cute, voluminous frozen drops.


Italian meringue recipe

The Italian version of the Meringue recipe involves combining whipped egg whites with thick, hot sugar syrup. This mixture is similar to custard, holds its shape perfectly, does not fall off and is great for decorating cakes, coating waffle cakes, tubes, eclairs and even donuts.


Swiss meringue recipe

The most difficult preparation technology is meringue, the recipe for which was invented in Switzerland. The whole difficulty lies in the fact that you need to beat the whites with sugar in a steam bath, while making sure that the mass is beaten slowly, evenly and in no case burns to the walls of the dish. Even the slightest violation of technology will contribute to the formation of lumps in the protein mass.

The result of such a complex recipe is worth it. The whipped, dense mass obtained in a steam bath ideally holds even the most complex and refined shape. The Swiss meringue recipe is ideal for creating the most intricate roses and does not require long drying. Ready-made meringues can be easily greased with rich cream - they will no longer settle or lose their shape.


Dishes and ingredients for meringue: recipe for 12 pieces (70 grams)

Dishes

  • bowl with high edges;
  • mixer with whisks;
  • oven tray;
  • baking parchment;
  • vinegar for degreasing;
  • cream injector.

Ingredients

  • egg white – 1 piece;
  • sugar – 60 grams (1/3 cup);
  • vanilla sugar – 1 teaspoon;
  • citric acid – 1/4 teaspoon;
  • salt – 1/6 teaspoon.

Nuances and little tricks of the meringue recipe

1. Wipe all dishes with vinegar.
All dishes that the squirrels will come into contact with must be perfectly clean and dry. Even a small amount of fat on the walls can greatly complicate the beating process and contribute to the transformation of the protein mass into a sole.

Therefore, French pastry chefs recommend all utensils before cooking: bowls, spoons, spatulas, mixer whisks, pastry syringe, etc. wipe with ordinary table vinegar 9% vinegar. It is enough to moisten a disposable napkin with a small amount of vinegar, treat all surfaces and wait a little while for the vinegar to completely disappear.

2. Carefully separate the whites from the yolks.
It is important to separate the whites from the yolks with the utmost care, so that not the slightest drop of yolk gets into the container with the whites. For convenience, you can separate each egg over a separate container. If the white is well separated from the yolk, pour it into a bowl prepared for whipping. The remaining yolks can be used to make homemade mayonnaise.


3. Store the meringue in an airtight container in a dry place.
Under no circumstances should it be in the refrigerator. Meringue can be stored for quite a long time in an airtight container. If you leave it on the table, then there is a high probability that it will become damp and cease to be airy and crispy. This happens especially often if meringues are left on the table in the kitchen or in the room during the cool season, when the central heating is already turned off or has not yet been turned on. It is strictly forbidden to store meringue in the refrigerator without packaging - it becomes damp within an hour.

4. Do not combine with fatty creams.
Classic French meringue, even after cooking, will not be able to adequately withstand contact with fat, which means trying to combine two meringues with a cream based on both vegetable and animal fats is pointless - it will fall off and turn into a sticky, sweet cake.

5. Maintain proportions.
How many people have so many tastes: some like it sweeter, some with sourness, some with the aroma of caramel, etc. Classic meringue is white in color and has a medium sweet taste with a hint of lemon. Therefore, the more sugar there is in the composition, the sooner the meringues will become caramel and stick to the parchment.

If the goal is to prepare caramel meringue, then the amount of sugar should be increased by 1/4 and the drying temperature should be increased. As soon as the sugar caramelizes and turns into a delicate brown shade of meringue, the temperature must be reduced, otherwise the caramelization process will continue and liquid sugar will begin to accumulate around the meringues.

6. Do not open the oven during the entire cooking time.
Electric ovens easily maintain a moderate temperature, and as a result, you cannot open the oven, since a rapid flow of cold air from the kitchen will cause the protein mass to instantly fall off.

How to choose food and utensils

Eggs

The secret to good tasting meringue is the right choice of ingredients. It is better not to make meringue from the freshest eggs. They whip very poorly and fall off quickly. The protein foam is loose and matte. For pastry recipes in which a dense shape is important, it is better to use a week's fresh egg whites or a little more. They contain less moisture and better retain air bubbles, which are so necessary to give airiness and lightness to the meringue.

It is absolutely forbidden to use stale eggs or eggs whose quality you strongly doubt for meringue. The protein mass, whipped with sugar, is dried at a low temperature and such heat treatment is not enough to kill pathogenic microorganisms that may be in low-quality eggs.

Sugar

It would seem, how can granulated sugar differ from one another? Surprisingly, depending on the raw materials and manufacturing method, sugar differs radically in its properties. In addition to the fact that sugar can be brown and white, made from cane and sugar beets respectively, sugar can also vary in crystal size, bleaching technique and purification.

Meringue according to the classic recipe is best prepared from perfectly white and fine granulated sugar or powdered sugar. The larger the sugar crystals, the longer you will have to beat and the more likely it is that the sugar will not dissolve completely. Coarse sugar will make the surface of the dried meringue uneven. The color of granulated sugar can greatly affect the color of the finished product, and even bleaching with citric acid will not help.

Making powdered sugar is very simple. All you need to do is take a regular coffee grinder and grind the sugar in it. You can use both manual and electric. If you don't have a coffee grinder, a mortar and pestle will do, but the powder will be uneven and you will have to spend a lot of time on it.


Lemon acid

It is better to use citric acid in powder form, so it mixes better with proteins. But you can use liquid or lemon juice. Sometimes ascorbic acid is used to prepare meringue; it adds a barely noticeable sourness, but it whitens it perfectly and acts as an excellent preservative.

Mixer

Many chefs and pastry chefs recommend beating eggs and sugar by hand, saying that this makes them softer and fluffier. However, without good physical shape and preliminary training, the whipping process will take a very long time. It is better to use a mixer with whisks, which, like the whipping container, should be treated with vinegar.

Capacities

It is better to divide all the containers in which you cook according to the appropriate purpose: for salads, for raw meat or fish, and for preparing confectionery masterpieces. No matter how well a dishwasher works or how perfect a hand wash solution is, fish odors can be difficult to completely remove from dishes.

Particular difficulties arise if in a bowl in which you have repeatedly mixed Olivier salad or seasoned with Greek oil, you need to beat the whites with sugar. Old greasy coating and odors will not contribute to the good taste and airiness of bezes.

Oven

The oven is of great importance for preparing meringues. Therefore, a huge variety of ways have arisen to achieve the desired temperature. There are two diametrically opposed positions: some confectioners believe that it should be baked in a tightly closed oven and opened only after the meringue has completely dried and cooled; others - that it should be baked in a slightly open oven at high temperature.

The choice is determined primarily by the type of oven and the ability to maintain temperature. Oddly enough, the original Soviet gas oven was ideal for making meringue, the recipe for which was known to almost every schoolchild: temperature 180° and a kitchen towel, allowing you to make a small gap between the oven and the door. This technique was justified by the inability of most old ovens to heat evenly at low temperatures.

A modern oven makes cooking meringues a process similar to flying into space. The large number of programs and the ability to select functions have significantly complicated many simple recipes.

If you use an electric oven, do not open it until the meringue is completely dry and cool. The reason is explained as follows: in a gas oven, the air flow to maintain combustion occurs through a special air duct; An electric oven does not have a duct.

Cold air from the kitchen flows through the duct to the heating element. Heated, dry air rushes into the main chamber of the gas oven and promotes baking. Therefore, the air temperature should be high and the main chamber should be open.

In electric ovens, there is no air flow through the heating element and, as a result, if you open a heated oven, hot air will rush out, and cold air will take its place, which will instantly cause the meringue to spread across the baking sheet.

Meringue recipe history

The history of the famous meringue recipe originates in Europe at the court of Louis XIV, the Sun King. However, as practice shows, preparing delicious, fluffy meringue is not so easy. The first mention of a culinary masterpiece made from egg whites and sugar dates back to the 17th century. The name Meringue comes from the French "baiser", which means kiss. The second name “meringue” is much less common. And according to some sources, it comes from the name of the Swiss city “Meiringen”, where an Italian chef invented a method of preparing them.

Meringues are oven-dried whipped egg whites. Meringues are usually called cakes, the basis of which is protein cream. Traditionally, meringue recipes are divided into: French-classic, Italian and Swiss.

Neuroscientists say that happiness is a physiological illusion into which we fall for very short periods of time. For example, for those couple of minutes while the meringue melts in our mouth. On this page there are 3 meringue recipes and all the secrets of making meringue at home. Each meringue recipe has detailed step-by-step photos.

The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As they say, “slowly so that everyone understands.” And so that everyone succeeds, because meringue is a capricious thing.

Meringue is a dessert, a cake made from proteins, which is whipped with sugar until it becomes a dense airy mass, after which the mass is laid out in the form of a cone and baked until it has a dense surface and a tender, slightly viscous center.

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

Basic meringue recipe without secrets (English chef Delia’s method)

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

1. Take 3 fresh eggs; fresh ones make it easier to separate the whites. Separate the whites of each egg separately into a cup or small bowl, and only then transfer the separated whites to a common mixing bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. The eggs should be cold, preferably straight from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean, fat-free bowl.
Prepare your mixer and pour some sugar into the bowl with the whites. While beating the whites, you will add sugar, but no more than a tablespoon at a time.
Take your time, gradualness is important in this matter.

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

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

5. Spoon the whipped mixture onto parchment paper placed on a baking sheet. Start baking. It is better to bake on low heat so that the meringue does not burn, but the middle is baked. To do this, preheat the oven to 150 °C, place a baking sheet, reduce the temperature to 140 °C, dry the meringue a little, and after 15 minutes turn off the oven.

Important! The finished meringue remains in the oven until completely cooled.

You can do it another way (and this is more common): bake the meringue for about 1-1.5 hours at a temperature of 100 -120°C.

That's it, you have prepared the meringue according to the recipe. I hope it wasn't too difficult and everything worked out for you. Place the meringue on a pretty plate and serve.

Meringue recipe with steamed almonds

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

But nuts, of course, are not all that can be used to enrich meringue. We will layer the meringues with butter cream - and this is a real “gloss” of taste pleasure. And so that you are not afraid to complicate the meringue, we will steam it - this method gives a 100% guarantee that the meringue will work. According to experts, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process goes smoothly.

Recipe ingredients

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

How to make almond meringue

Pour hot water into a wide bowl and place the bowl to beat the whites. The bowl should not touch the water! Only steam will heat our mixture.

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

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

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

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

Place the mixture into the cornet. Holding it vertically, squeeze out any shapes onto a baking sheet covered with parchment: snouts, snails, zigzag stripes, hearts - fantasize and make them.

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

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

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

Instructions

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

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

Place the whipped mixture in the refrigerator to cool.

Spread the finished and cooled meringues with cream on the flat side and combine in pairs.

What you get are these fantasy, whimsical, curly beauties (the way you “sculpted” them)

Meringue recipe with chocolate and sesame seeds

A very tasty and unusual meringue recipe that combines toasted sesame seeds and chocolate droplets. It's worth a try, even if it doesn't seem to go together. Believe me, it goes together so well! Chocolate and sesame in a protein shell is one of the most unusual dessert flavors!

Recipe ingredients

  • squirrels - 2
  • sugar - 100 grams
  • dark chocolate - 50 grams
  • sesame - 35-40 grams
  • lemon juice - half a teaspoon (2/3)

Making chocolate sesame meringue

Toast the sesame seeds until light golden brown. Be sure to cool before preparing the meringue.

Coarsely grate the chocolate.

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

Continuing to beat, add sugar. The protein mass should become very steep. Stop whisking.

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


You can form the meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then tea; You'll get bigger clouds if you put them in dessert.

Take two spoons - scoop one, and scrape the second from the first.

Place the balls on a baking tray lined with baking paper.

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

The main secrets of making the perfect homemade meringue

Let's summarize. To make the meringue:

Use clean and dry dishes, water in any form is not allowed; It is not even recommended to bake meringues in damp weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the mixing bowl with a slice of lemon, the whites will turn out especially fluffy and stiff;
- observe the temperature regime, the meringue is not baked, it is dried; If your oven has a convection function, use it to expel any hint of moisture.

Friends, good afternoon! Let's prepare a French delicacy from beaten egg whites with sugar baked in the oven. As you may have guessed, this dish is called “Merringue”, which is translated from French as kiss. Anyone who has tried this wonderful dish will agree that it can be compared to a tender kiss. We will prepare it at home in the oven and attach detailed step-by-step photos so that everything works out for you.

Housewives who often cook sometimes have a question about what to do with the whites that are left after preparing some dishes where only yolks were needed. Make meringue, you won’t go wrong, these delicate cakes will melt on the lips of satisfied loved ones. Everyone is happy and the squirrels are not missing.

Various types of desserts are prepared from meringue, each of which has its own characteristics and preparation secrets. We advise you to carefully study the preparation issue, since the details are very important, literally one wrong step and the dessert may not work out.

There are different types of meringues from different ingredients, in this recipe we will show you how to make meringues from simple products that are found in every home. So, let’s prepare a classic meringue recipe in the oven at home.

Required Products:

  • Egg whites - 5 pieces;
  • Granulated sugar - 250 grams;
  • Salt - 1 pinch.

Detailed cooking method:

1. We take good, fresh chicken eggs. First of all, we separate the whites from the yolks, we only need the whites. It is important that the yolk is not damaged, otherwise the whites will not beat well. The container in which we will beat the whites should be glass or metal; in a plastic bowl, the whites will whip a little worse.

Not a drop of water, oil, or fat should get into the protein, otherwise the meringue will not work.

2. Add a pinch of salt, and for the mass to beat well, the eggs should be slightly cooled.

3. Start beating with a mixer and adding sugar little by little. Beat until fluffy, about 10 minutes.


4. We transfer our mixture into a pastry bag or you can directly spoon it onto a baking sheet. We use a file, it’s quick and easy, then you don’t have to wash anything, you just throw it away and that’s it. Cut off the tip of the bag and squeeze the mixture onto a baking sheet pre-lined with baking paper.

5. We form our future bezes beautifully and carefully.

6. We put the baking sheet in the oven, preheated to 100 degrees for about 1 - 1.5 hours, if there is a fan in the oven, then turn it on, since our dessert should be dried and not baked.

This recipe for meringues in the oven is very simple and does not require much effort, we hope you like it.

This recipe makes very tasty meringues, and using this example we will share with you the main secrets of preparing such a delicious treat. Now we will tell you in detail how to make meringue at home.

Meringue is a simple dish at first glance; it would seem that it could be easier to beat eggs, add sugar and that’s it.

Products:

  • Chicken egg - 5 pieces (white);
  • Sugar - 240 grams;
  • A pinch of salt;
  • A pinch of citric acid or lemon juice - 1 teaspoon.

There are certain rules and subtleties that must be followed for a 100% good result:

1. Fresh eggs are a must for Meringue. To determine the freshness of an egg, beat it into a bowl and observe. If a chicken is looking at you from a bowl, then such an egg will not make meringue :)

Now seriously, if the white holds its shape and wraps around the yolk in a tight ring, then the egg is fresh. If the white is not dense, but spreads a lot, then this egg is not suitable for meringue and you definitely should not prepare this dish from such eggs.

2. There are different opinions on what temperature eggs should be, some say they should be at room temperature, others specially cool them. We make meringues quite often and use regular chilled eggs from the refrigerator, we don’t put them in the freezer or anything else.

3. For the meringue, we need a completely dry pan, any pan will do except an aluminum one, in it the protein loses its color, elegance, and becomes grey.

4. Carefully separate the white from the yolk; not a drop of yolk should get into the white. We recommend separating each egg over one bowl, and pouring the separated white into a separate bowl. We don't need the yolk; we remove it.

5. Approximately one egg requires 50 grams of sugar. Our glass is about 240 grams, so let's take five eggs.

6. In order for our whites to beat successfully, we add literally a pinch of salt and start beating with a mixer or blender at low speed until foamy. Next, increase the speed and continue beating for about five minutes.

7. Add 2-3 tablespoons of sugar in small portions at low speeds and continue beating the egg whites, gradually increasing the speed for 10 minutes. The egg whites are whipped until dense peaks form, the mass should be quite thick, even if you turn the dishes over, they should not flow out; in the literal sense, you shouldn’t turn the dishes over, in case they weren’t beaten well enough :)

8. Add a few granules of citric acid, literally a small pinch, or a teaspoon of lemon juice and whisk another drop until everything dissolves.

9. We must place the meringue in a preheated oven to 100 degrees, it is important not to use high temperatures. Place the meringue on a baking sheet lined with parchment paper. You can use a special pastry bag, placing the mixture there in advance. We use two spoons to make the meringue look like fluffy clouds; the larger the spoon, the larger the dessert.

10. Bake for about 1-1.5 hours, always in a closed oven, which we do not open. Next, open the oven slightly, turn it off and let the dish cook and cool for a couple of hours.

So we prepared the meringue recipe in the oven, it didn’t burn, it came off the paper easily, it turned out quite dense and airy.

Do you watch your figure and constantly count calories? Do you think something as sweet as meringue is not for you? We hasten to please you and offer an amazing meringue recipe without sugar and eggs, namely a dietary vegetarian dessert. The main ingredient of our dessert is very unusual, it is called aquafaba - this is a viscous liquid that is obtained after boiling chickpeas or other legumes, the liquid that we usually pour out after cooking. And its whole secret is that due to its high protein content, in combination with starch, it whips as well as egg white. This means that you can make Mousses, soufflés, meringues, airy biscuits and even foam for coffee.

We are preparing meringue, the classic recipe uses egg white and sugar, but we will prepare it from a decoction of chickpeas and maple syrup.

For aquafaba (150 ml):

  • Water - 700 ml.
  • Chickpeas - 200 grams;

For the meringue:

  • Maple syrup - 100 ml;
  • Aquafaba - 150 ml;
  • Salt - 1 pinch;
  • Citric acid - ⅓ tsp;
  • Beetroot juice - optional;
  • Vanillin - ½ tsp;

Preparing meringue without sugar:

1. Prepare aquafaba, wash the chickpeas, soak them for 8-10 hours or leave them overnight. Drain the water.


2. Add 400 ml of clean water and put on fire. Cook until soft for about 2 hours, covered. During the cooking process, the water will boil away, so add another 300 milliliters.

3. At the end of cooking, there should be a little water left in the pan, just as much as we need, about 150 milliliters. The broth is ready, and you can make delicious cutlets or cutlets from the chickpeas themselves.

4. Pour the liquid into a deep container and beat in a mixer at high speed until white foam. Five minutes and the foam is ready.

5. Now add the heated maple syrup, continuing to beat until soft peaks form.

6. Add citric acid, salt and vanillin.

7. Beat until stiff peaks form.

8. Transfer the resulting mass into a pastry bag or bag with the tip cut off.

9. Squeeze the cream onto a baking tray lined with baking paper; we added a little beetroot juice to part of the mixture for a beautiful color. If the mixture spreads, it means you haven't whipped it enough.

10. Place our meringues in a preheated oven at 100 degrees for one hour.

11. If the meringues are hard and release well from the paper, then they are ready, but it is important to leave them in the oven until they cool completely.

By the way, 100 grams of the product contains only 154 Kcal.

Alexander Khoroshenkikh

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Like many other culinary and confectionery delights, the type of this cake was invented by Europeans in the 18th century and called it “meringue”. The authorship of meringues (“meringues”) is attributed to the Swiss culinary specialist Gasparini.

In Italy, they cover cakes with meringues, and sometimes they even manage to cover ice cream - thanks to the speed of baking the meringue in the oven, the ice cream doesn’t even have time to melt! In France, meringues (dacquonise) are prepared with peanuts and even molasses.

The French word “meringue” (baiser - “kiss”) has been used to call this confectionery product only in Russia since the time of Gogol. In the poem “Dead Souls” this cake is mentioned in the following passage: “Yes, Chichikov, don’t resist, let me imprint one meringue on your snow-white neck! Nozdryov was so pushed away with his meringue that he almost fell to the ground..."

With all its legendary fame and popularity, making meringue is very simple even at home; you only need two components: egg whites and granulated sugar and the presence of an oven in the house (or a microwave, we will tell you about the recipe for making meringue in it separately). Flavoring additives can vary, for example, vanilla and ingredients such as nuts, pieces of fruit or berries, or you can make meringue without them at all.

General rules for preparing meringues

There are only three main stages in a meringue recipe: whipping the ingredients into a fluffy mass, shaping the cakes, and baking them in the oven, but at each of these stages there are certain subtleties and requirements, violation of which can lead to failure:

  • At the stage of beating the egg whites, add granulated sugar, or better yet, powdered sugar, not immediately, but only after achieving a fluffy foam. Moreover, add sugar or powdered sugar in small portions during the beating process;
  • In order for the meringue mass to be molded successfully, it is best to use a pastry bag with nozzles that will give the product a beautiful shape. If you don’t have one at hand, you can use a thick bag with the tip cut off with scissors, squeezing its contents through the resulting hole.

When you prepare meringue in the oven, remember that it must be heated to at least +120 C by the time you place the baking sheet with meringue, so that the cakes dry out inside and do not fall off. The larger the meringues, the longer they bake.

Classic recipe for meringues in the oven with vanilla

Meringues according to this recipe are white and airy, with a pleasant vanilla scent, and can be consumed as an independent delicacy or as an integral part of a complex confectionery product.

Ingredients:

  • granulated sugar - 250 grams;
  • chicken egg (whites) - 4 pieces;
  • vanillin - on the tip of a knife;
  • oil - a small amount;
  • flour - a small amount.

Prepare meringue at home according to the classic recipe as follows:

Carefully separate the whites from the yolks so that there is not even a drop of yolk in them.

Using a mixer for 2-3 minutes, gradually increasing speed, beat the whites separated from the yolks in a suitable container until fluffy white foam.

Gradually add sugar in small doses and continue beating with a mixer until it is completely dissolved. Add vanillin to the resulting dense white mass before finishing beating.

Cover a baking tray with a suitable size sheet of baking paper, lightly grease it with oil and dust with flour.

The method you choose remains to pipe the whipped protein-sugar mass for the meringue into cakes 4-5 centimeters in diameter. At +100 C for 70-80 minutes the process of drying the baked meringue takes place, if we are talking about a standard oven.

Homemade chocolate meringue recipe

For perfect results when preparing chocolate meringue according to this recipe, you should use chocolate with a high cocoa content, at least 70%.

Ingredients:

  • granulated sugar - 100 grams;
  • dark chocolate - 50 grams.

Prepare chocolate meringue at home like this:

  1. While the meringue mixture is being prepared, turn on the oven to heat to +120 C.
  2. Melt the chopped dark chocolate in a water bath with constant stirring, without bringing it to a hot state.
  3. Beat the whites, gradually adding granulated sugar until it is completely dissolved.
  4. Once the sugar has dissolved, add the melted dark chocolate. If you do not stir it with a spoon until the color is uniform, the meringue will turn out in beautiful stains of white and chocolate tones.

On a baking sheet lined with a sheet of baking paper of the required size, slightly oiled, place the meringue of the desired size using the tool you have.

Coconut meringue according to this recipe turns out to be tender, airy and snow-white, if the coconut flakes are exactly snow-white. But for lovers of other colors, there is complete freedom in choosing colored shavings.

Ingredients:

  • chicken egg (whites) - 2 pieces;
  • powdered sugar - 90 grams;
  • table salt - a pinch;
  • coconut flakes - 30 grams;
  • lemon juice - 1 teaspoon.

Prepare meringue with coconut flakes according to an exotic recipe at home like this:

  1. Pour lemon juice into a dry container and rub it along its walls.
  2. After that, put the whites in it and start beating them.
  3. When the whites increase in volume, add powdered sugar and continue the beating process.
  4. After finishing whipping the protein-sugar mass, add coconut flakes into it with gentle stirring, some of which can be sprinkled on the meringues before baking.
  5. In a manner convenient for you, place the meringue mass on a baking sheet, covered according to its shape with baking paper, greased with oil, measuring 4-5 centimeters in diameter.

Place the baking sheet with meringue in an oven preheated to +110-130 C and dry the cakes until ready (usually no more than 45 minutes). By the way, after baking, the meringues can be glued together using chocolate paste, it will turn out beautifully!

Original recipe for meringue with Charlotte cream

Coat the airy cakes, stacked bottoms with each other, with cream from the remaining yolks. You need to pipe the meringues for folding using a cooking bag so that they turn out one on one, and when glued together with cream they look like white balls.

Ingredients for meringue:

  • chicken egg (whites) - 6 pieces;
  • granulated sugar - 1.5 cups;
  • vanilla - 1 sachet;
  • nuts - 1 cup.

For cream:

  • chicken egg yolks - 6 pieces;
  • granulated sugar - 9 tablespoons;
  • fresh milk - 180 milliliters;
  • vanillin - 1 sachet;
  • butter - 200 grams.

Prepare meringue with Charlotte cream at home according to the original recipe as follows:

  1. Carefully split the chicken eggs in half and, by rolling the yolk from one half of the shell to the other, cleanly drain the whites into a separate bowl.
  2. Grind your preferred nuts (hazelnuts, peanuts, almonds, walnuts) in a convenient way.
  3. Beat the egg whites with a mixer, adding granulated sugar and vanillin alternately. Add 0.5 tablespoons of nuts, prepared in advance, and carefully mix into the protein-sugar mixture.
  4. Transfer the meringue mixture into a baking bag and place it portionwise on oiled baking paper lined with a baking sheet.
  5. Place the baking sheet with meringue in an oven preheated to +120 C for approximately 1.5 hours.
  6. Prepare the cream as follows: in a suitable heat-resistant container, dilute milk with granulated sugar and put it on moderate heat.
  7. Beat the yolks with the remaining milk and pour this mixture into the boiling milk mixture while stirring. As soon as the whole mass begins to thicken, turn off the heat to prevent it from boiling and the yolks curdling. Allow the cream mixture to cool.
  8. In another container, beat the softened butter with a mixer, add the yolk mass and vanillin while stirring.
  9. Cool and remove the finished meringue from the baking sheet, spread the bottom of one of the pair of meringues with cream and combine it with the second, sprinkling the mixture with chopped nuts.

Diet meringue recipe with sweetener

Meringue cake lovers who limit their intake of sugar for any medical reasons will like this recipe because it is based not on granulated sugar, but on stevia extract. Other sweeteners are also possible. Vanillin will help improve its aroma.

Ingredients:

  • chicken egg whites - 3 pieces;
  • stevia herb extract - 0.5 teaspoon;
  • lemon juice - 1 tablespoon;
  • cinnamon - a pinch;
  • vanillin - a pinch.

Meringue with sweetener according to a dietary recipe is prepared as follows:

  1. In a suitable container, combine the whites with lemon juice and beat until fluffy with a mixer.
  2. Add stevia extract into the resulting mass and continue whisking.
  3. Pour cinnamon and vanillin into the fluffy mass and stir with a spoon until smooth.
  4. Considering that the meringue mass, in the absence of natural sugar, is weaker in consistency, the meringue should be deposited from the pastry bag in small portions: otherwise it will settle during the baking process and lose its lush appeal.
  5. Dry until fully cooked in an oven preheated to +100-120 C.

Summer meringue recipe at home

Children will be the first to enjoy such picturesque meringues; they will successfully decorate any dessert table. Any tender, juicy, seedless berries go well with this cake: raspberries, blackberries and strawberries.

Ingredients:

  • chicken egg - 6 pieces;
  • granulated sugar - 2 cups;
  • cinnamon - 0.5 teaspoon;
  • chocolate - 100 grams;
  • fresh berries - 200 grams.

According to the summer meringue recipe at home, prepare it like this:

  1. Sort the washed and dried berries into whole and mashed ones. From the latter, squeeze out the juice in the amount of a tablespoon. The rest of the berries will wait.
  2. Beat the whites in a suitable container, gradually adding sugar and crushed into powder. At the end of whipping, add squeezed berry juice, the color of which can be enhanced with a small amount of food coloring.
  3. Place the prepared meringue mass on a baking sheet lined with oiled baking paper and place in the prepared oven at +100 C to dry the meringue.
  4. At this time, melt the chocolate in a water bath.
  5. Place the finished meringues on a dish, cool, remove the tops with a spoon, which will make their surface smooth.
  6. Place the prepared berries on top and pour melted chocolate over them. As soon as the chocolate hardens, the dessert, beautiful and tasty, is ready to decorate your table and delight you with its excellent taste.

Homemade nut meringue recipe

Any nuts are suitable for such a cake, but not mixed with each other, because it will not be a bouquet of aromas, but a jumble of them.

Ingredients:

  • fresh chicken egg whites - 4 pieces;
  • granulated sugar or powdered sugar - 180 grams;
  • nuts - 50 grams;
  • lemon juice - 1 teaspoon;
  • table salt - a pinch.

Prepare meringue at home using a nut recipe as follows:

  1. Cool the peeled nuts, dried in a frying pan, place on a cutting board and roll out with a rolling pin so that they are evenly crushed into visible pieces.
  2. Beat fresh egg whites with a pinch of salt with a mixer in a suitable container and, pouring lemon juice into them, continue beating, gradually adding sugar.
  3. As soon as the homogeneous mass becomes snow-white with a slight shine, stop the beating process.
  4. Pour nuts into the prepared mixture and carefully stir them until smooth with a spoon.
  5. All that remains is to transfer the mixture into a pastry bag and place it in equal portions on a baking sheet with oiled baking paper.
  6. Place the baking sheet in a preheated oven to +100 C and bake for at least two hours, because the presence of nuts, due to their fat content and weight, slows down the rise of the meringues.

Classic meringue recipe in the microwave

All previous meringue recipes were about how to make a cake in the oven, and now we will tell you how to cook meringue in the microwave. In principle, this method of preparing meringue is no different from the classic recipe, only the heat treatment format changes.

Ingredients for making meringue in the microwave:

  • egg whites - 3 pieces;
  • granulated sugar - 200 grams;
  • butter - 1 teaspoon;
  • salt - a pinch;
  • citric acid - on the tip of a knife.

To prepare meringue in the microwave, you will need the oven itself, ingredients and some utensils: a mixer, a deep bowl, parchment and a pastry bag for forming the meringues.

According to the classic recipe for meringue in the microwave, cook as follows:

  1. Separate the yolks from the whites, preferably placing each egg in a separate container.
  2. Place the whites in a deep bowl, add a pinch of salt, 2 tablespoons of granulated sugar and beat the mixture until thick white foam.
  3. Pour citric acid, half the remaining volume of sugar (sand or powdered sugar) into the increased protein mass at the tip of a knife and continue beating the mixture until the sugar is completely dissolved.
  4. Line a microwave-safe tray with parchment (baking paper), after greasing it with butter.
  5. Place the resulting protein mass in a pastry bag and use it to pipe small meringues of equal size so that there is the required distance between them to avoid sticking together. If you don’t have a pastry bag, you can use a plastic bag with a corner cut off or simply spread out the meringue with a spoon.
  6. Turn on the microwave to convection mode, heat to +130 C, place a tray with meringue in it and continue baking the cake for 30 minutes

By the way, you can also make multi-colored meringues using food coloring (powder).

When separating fresh chicken eggs into whites and yolks, care is required so that not a drop of yolk ends up in the white mass. It is better to divide each egg in a separate container, which will help avoid stale eggs, and add them one by one to a common container.

To obtain a stable meringue mass, pre-cool the whites in the refrigerator. The container for whipping egg whites must be metal or glass, excluding aluminum utensils. Plastic containers also do not allow you to whip up a fluffy protein mass. It is very important that the walls of the container for whipping egg whites are absolutely clean and dry. This requirement also applies to the mixer, on which there should not be a single drop of fat.

When baking meringues in a gas oven, it is quite difficult to strictly maintain the temperature regime. If it rises during the drying process, the meringue will darken. For this reason, it is better to entrust such a delicate task to an electric oven, where the set temperature is maintained more accurately.