Air meringue in the oven at home. Homemade meringue recipe

04.11.2019

If you don’t know, I’ll teach. If you just forgot how to make meringue - I will remind you 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 piling two trays of meringues, a bowl of vinaigrette and? Yeah, you guessed it - I recorded all these actions in the photo and will certainly share the recipes with you. Violently. Then: yes:. In the meantime, let's talk about everything in order. And I started my yesterday's workday with meringue.

On this wonderful January knocker (the Internet promised -27 outside the window, I did not check it with a thermometer, because it was torn from the window by militant cats in the heat of the last year), I found myself at home alone. At all. Even the cats went for a walk. Rare case. No one fumbled with a hairy paw on the table in the hope of throwing something tasty, no one tried to shout down the mixer and force me to brew tea, no one asked to pour out the pot at the moment when my hands were up to the elbows in the kneading dough, etc. I will keep this day in my memory forever, because I did a lot of things. That's it, I finish lalyakat and return to the description of the meringue cooking algorithm. The face is serious and stern. So.

To create a meringue, we need: mail::

6 proteins from chicken eggs medium size
1.5 cups sugar (my glass is 250 ml)
Lemon quarter (optional)
A pinch of salt (IMHO, more a ritual than a necessity)

Comrades, from the indicated number of products, I get two large trays of meringue... If you don’t need that much, reduce the dose by a third. Then you get one large baking sheet and one small one - they can be shoved 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, food lovers) this is not enough. Therefore, I knead a meringue of 6 proteins. Where I successfully attached the yolks this time - I'll tell you soon, you can subscribe to the newsletter so as not to miss the heartbreaking details: yes:.

How to make a meringue, step by step recipe:

Wash eggs thoroughly (chicken eggs, of course). So that, separating the whites from the yolks, not to stick any rubbish from the shell into your meringue.
Carefully separate the whites from the yolks. We don’t go around and do not 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.
A bowl for whipping meringues 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 added whipping, first add a pinch of salt to the proteins. Crap. In the pre-Internet era of my life, I had never heard of lemon or salt, and the meringue turned out to be excellent. But for the superstitious, you can observe these signs - they will not harm.
So, add a pinch of salt, pour proteins into a bowl and start working with a mixer at the highest speed.
When the proteins beat into a lush foam, gradually, in small portions, add granulated sugar. If you use icing sugar instead of sugar, the whipping process ends faster. I finished it in 20 minutes - but this, as you know, is a very conditional guideline. The protein should turn into a thick cream that won't fall off the spoon if turned over. "Whisk until firm peaks" means that when you remove the mixer beaters from the proteins, they leave behind non-falling, firm, sharp protein cones.
We plant the meringue on baking paper or foil using a pastry bag if your soul is irresistibly drawn to flawless shapes. My soul loves faster and easier, so I used a teaspoon and my own index finger. The result is a very funny protein stalagmites.
Gently place the baking sheet (or trays) 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 bean beads, the longer they will dry. After an hour and a half at the indicated temperature, no one forbids you to drag the bezovinki out of the oven (one at a time !!!) with a smart face, supposedly for examination 😉.

Many people have meringues, since childhood, one of their favorite pastries. Due to its airy structure and unique taste, meringue has become widespread in many countries.

Meringues can be prepared in different sizes, shapes, and even colors.

Meringue desserts can be served as independent dish and as part of the decor for other pastries and cakes.

Meringue cakes can be prepared with a variety of fruit, chocolate and cream fillings.

Secrets of making meringues at home

In order for you to be able to cook meringues for sure, you need to know a few tricky secrets.

1. Meringue utensils must be absolutely clean and dry.... To do this, wash the bowl in which you are going to beat the whites using baking soda, then wipe the container with a paper towel and dry it.

2. The meringue dishes must be cold.... Dishes, before cooking the meringue, must be placed in freezer for 10-15 minutes. For meringue, it is better to choose glass, copper or stainless steel dishes. Avoid using plastic bowls as they can absorb grease.

3. Proteins should be room temperature ... There is a myth that in order for the whites to be whipped well, they need to be cooled, but this is not the case. Indeed, in order for the protein to separate more easily from the yolk, the eggs must be cold, but whites at room temperature are needed for beating. A few more words about eggs: they should be 4-5 days old, since such eggs whip better than fresh ones.

4. Separate the whites from the yolks carefully... If even one drop of yolk gets into the whites, the meringue will not work. Separate the whites, one at a time, into a cup, and then pour them into a shared bowl. This must be done in order not to spoil the entire protein mass when the yolk hits.

5. Sugar should dissolve firmly. At the end of whipping, take a small drop of whipped protein and rub between your fingers, sugar crystals should not be felt and protein mass must be absolutely smooth. If you feel sugar, you should continue beating until it is completely dissolved.

6. Lemon juice, salt or lemon acid usually added to meringues for better whipping. Just half a gram of salt and citric acid or 3 drops lemon juice needed to improve the texture of the meringue.

7. Do not hurry... One of the most common mistakes when making meringues is adding sugar too early and too much. Sugar should be added when the protein mass has increased in size by 6-8 times and reaches the consistency of soft peaks. Pour in sugar gradually in small portions of about 1-2 teaspoons.

8. Meringue does not need to be baked, but dried... Another common mistake when making meringues is the high temperature in the oven. The oven temperature should be no more than 110 ⁰С. If your oven does not allow you to set this temperature, then you can open the door 5-10 cm.

9. Meringue loves good weather... When it's rainy or damp outside, meringues may not work if the room is too humid.

Now that you know all the secrets of making meringue, you can start making it.

Homemade meringue recipes

Basic meringue recipe

Ingredients:

3 egg whites

160-170g sugar

a pinch of salt.

How to make a classic meringue

1.Turn on the oven and preheat it to a temperature of 100 ° C.

2. Prepare a baking dish in advance. Line it with parchment. Lubricate the back of the baking paper for a good fit. vegetable oil... In this case, the oil acts as an adhesive, the paper will be well pressed against the baking sheet and will not wrinkle.

If you are afraid that the meringues will stick to the surface, then you can also grease the top of the parchment with a few drops of oil.

If you do not have parchment for baking, you can replace it with a simple white A4 album sheet, just soak it well with vegetable oil.

3. Wash and dry the egg whisk bowl. The eggs must be clean too.

4. Separate the whites from the yolks and let them stand and warm to room temperature. Sift the icing sugar.

5. When the whites are at the right temperature, add a pinch of salt to them and start whisking. Beat at first on a low speed until the protein mass is white and thick, that is, until the state of the soft peaks.

6. When the proteins are of the desired structure, the speed of the mixer must be increased and begin to add sugar a little at a time. The main thing here is not to rush and at the first stage add sugar in small portions, waiting for the previous dose to completely dissolve. At the end, when the mass has already acquired a rather thick consistency, sugar can be added in large quantities.

7. Ready meringue should stick to the rim and not fall off. Another way to check the readiness of the meringue is to turn the bowl upside down, and if the protein mass does not fall out and does not flow out, then the meringue is cooked correctly.

8. Now the whipped whites with icing sugar we transfer it to a pastry bag and set aside future meringues. The shape of the meringue depends on the attachment on the pastry bag and your imagination. But if you don't have a pastry bag, you can lay out the meringues with a regular spoon.

9. Put the meringue in preheated to 100 ⁰ From the oven. Some ovens, especially new ones, allow you to set a minimum temperature of 150⁰С. If this is your case, then slightly open the oven door 5-10 cm and bake the meringue like this.

The drying time of the meringue depends on the size and height of the cakes. On average, it will take 1 hour to bake a meringue with a diameter of 5 cm and a height of 2 cm. If you have small bezeshki, then the cooking time can be 30-40 minutes.

10. At the end of baking, turn off the oven and leave the finished meringue in it until complete cooling... Therefore, meringues are also called "forgotten cake".

Taking this as a basis basic recipe you can improvise and add cocoa in the meringue, chocolate chips, dry instant coffee, vanillin, any chopped nuts, coconut flakes etc.

Note:

For those who monitor their diet, I think it will be useful to know energy value and nutritional balance of meringues.

Here are a few more interesting recipes meringue.

Chocolate meringue recipe

Ingredients

4 large egg whites, room temperature

½ cup sugar

½ cup powdered sugar + 2 teaspoons for sprinkling

¼ cup unsweetened cocoa powder + 2 teaspoons for sprinkling.

How to make chocolate meringues

1. Preheat the oven to a temperature of 100 - 110⁰С. Prepare a baking sheet, line it with parchment.

2. Place the whites in a clean, dry bowl and beat on medium mixer speed until they form a foamy, thick structure.

3. Then begin to gradually add sugar and beat at a higher speed. Add the sifted icing sugar at the end of the whisk. Continue whisking until the protein mass thickens and holds its shape well.

4. When the whites have reached the desired consistency, stop whisking and add the sifted cocoa powder. Working from the bottom up, gently stir the cocoa into the protein mixture using a silicone spatula.

5. Ready mass for the chocolate meringue, transfer to a pastry bag and place the cakes, about 5 cm in diameter, on a prepared baking sheet.

6. Bake the chocolate meringues for an hour, until they are firm and dry. At the end of baking, turn off the oven and leave the cakes in it for another 15 minutes.

7. Sprinkle the finished meringues with a mixture of cocoa powder and icing sugar.

Lemon meringue roll

Ingredients:

For filling:

15 g gelatin

1 tablespoon water

150 ml dry white wine

3 egg yolks

100 g sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

250 g butter.

For meringue

3 egg whites

175 g icing sugar + 30 g for sprinkling

1 tablespoon cornstarch

How to make lemon meringue roll

1. For the filling: soak the gelatin in cold water for 10 minutes. Pour wine into gelatin, put on water bath and heat over low heat until completely dissolved.

2. Whisk together egg yolks and sugar until the mixture turns white, then add lemon juice and zest.

3. Combine the egg mixture with softened butter and beat well.

4. With continuous whipping, pour slightly cooled gelatin into the resulting oil mixture in a thin stream. Put the finished cream in the refrigerator for 2 hours.

5. Heat the oven to 160 ° C and prepare a rectangular baking dish measuring about 35 * 25 cm.

6. Whisk the egg whites with the powdered sugar as for a classic meringue. At the end of the whisk add corn starch and mix everything gently.

7. Place the meringue mixture in a lined baking parchment dish and bake for 10-15 minutes. You only need to bake the protein mass until it hardens at the edges.

8. Take another sheet of parchment for baking, dust with powdered sugar, transfer it to a towel. Remove the meringue from the oven and turn over onto prepared paper. Let cool for 10-15 minutes.

9. Brush the meringue with chilled cream and wrap the roll using a towel, gradually removing the paper.

10. Chill the finished meringue roll for 1 hour before serving.

Nut meringue recipe

Ingredients:

60 g hazelnuts (any nuts can be used)

2 egg whites

120 g sugar

a pinch of salt.

How to make nut meringues

1. Fry the nuts in a skillet and chop with a blender.

2. Preheat oven to 180 degrees and prepare baking dish.

3. Prepare meringues as described in the classic recipe above.

4. When the whipped egg whites have reached the desired consistency, add the nuts and mix gently using a silicone or wooden spatula.

5. Place the beaten egg whites on the prepared baking dish using a tablespoon.

6. Bake nut meringue about 20 minutes, until it cracks on top.

7. Leave the finished cakes in the oven until they dry completely.

Peach meringue recipe

Ingredients:

For the meringue:

2 egg whites

120 g icing sugar

a pinch of citric acid

1 tablespoon of peach jam (see recipe below).

For peach jam:

1/3 ripe peach or 5-6 slices frozen

2 tablespoons of water

¼ teaspoon vanilla

How to make peach meringue

1. First, preheat the oven to 150 ° C.

2. Calve the whites from the yolks and let them warm to room temperature.

3. In the meantime, start making the peach jam. Finely chop the peaches, put them in a saucepan and add water. Cook the peaches, stirring constantly. When soft, add sugar. Heat the peaches until the sugar is completely dissolved. Grind the finished jam in a blender.

4. Place the finished peach jam on a plate to cool.

5. Whisk the whites until they form soft peaks, then add the sugar in portions.

6. Whisk the whites and sugar until hard peaks are formed, then gently stir in 1 tablespoon of peach jam in small portions.

7. Place the protein-peach mixture on a baking sheet using a teaspoon.

8. Place the peach meringues in the oven and turn it off. Leave the meringue in the oven until it cools completely.

What is a meringue photo examples

Meringues can be prepared in all kinds of shapes and sizes.

You can decorate the meringue with chocolate: just pour melted chocolate on top or dip the bottom or top of the cake in it.

You can also sprinkle the finished meringue with cocoa powder. Garnish with edible colored balls or dusting powder before baking.

Meringue cakes can be made in any color; just add a little food coloring to the whipped egg whites with powdered sugar.

A very beautiful meringue is obtained in the form of roses.

In order to make a meringue in the form of roses, you need 2 attachments: one round, one toothed. First, draw circles on a piece of baking paper. Lay out the circle using the circular nozzle, and then, moving in a spiral, draw the shape of the rose.

For kids, you can make meringues on a stick. To do this, dip toothpicks or wooden skewers into the already planted meringues. To prevent sticks from burning during baking, they should be soaked in water beforehand.

The second version of the meringue on a stick can be made by gluing 2 ready-made meringues together, for example, with chocolate, and place a stick between them.

You can make meringues with a filling such as chocolate. To do this, place the pieces of chocolate on a baking sheet and place the meringues on top.

Ready meringues can be glued together using butter cream or melted chocolate.

How to make stuffed meringue

In order to prepare the stuffed meringue, you need to bake the cakes in the form of baskets. Fill a pastry bag with protein mass and plant the meringue as shown in the photo.
There are many options for how you can make stuffed meringues. To do this, you can use a variety of creams, such as whipped cream or buttercream. The main thing is that they are not too liquid. Otherwise, the cream can soften the delicate texture of the meringue. You can decorate the stuffed meringue with any fruit or berries. Serving such a dessert is worth it immediately, since the fruit can give juice and the cake will not look presentable.

The classic representative of stuffed meringue is the Anna Pavlova dessert. The author of this dessert from New Zealand created it after attending a concert by the famous Russian ballerina Anna Pavlova.

Dessert Anna Pavlova is a meringue cake topped with whipped cream and fresh fruit.

Meringue as part of the decor

Modern pastry chefs often use meringues to decorate and create cakes. To do this, small meringues of different shapes are attached to the edible base in the form of a biscuit with the help of cream.

What if the meringue didn't work?

Sometimes, even with experienced chefs, something may not work out. If, for some reason, it was not possible to beat the meringue, do not be discouraged.

The first option is to pour the resulting protein mass into a form lined with parchment and bake, just like meringues. In this case, you will end up with a meringue cake. Make 2 or 3 of these and grease them. butter cream... You will have a meringue cake.

You can also fix the situation by preparing something like a biscuit. To do this, add flour to the whipped proteins with powdered sugar (ratio of 3 proteins and 170 g of powdered sugar 70-80 g of flour) and mix well. Pour the resulting mixture into a mold and bake for about 40 minutes at 180 ° C. Cut the finished cooled biscuit in half and brush with any cream.

That, perhaps, is all that I wanted to say about the preparation of meringues. I wish you culinary success and bon appetit!

Ingredients:

4 egg whites;
1 - 1.5 cups powdered sugar (or sugar);
a pinch of vanillin;
1 tsp lemon juice.

How to make meringues at home

1. The meringue recipe is quite simple and it all depends on how the proteins are beaten. So, separate the whites from the yolks and pour them into a clean and dry mixing bowl. For the whites to whisk well, they must be well chilled. Therefore, I put the already separated proteins in the refrigerator for 10 minutes before whipping, as they say, just in case. But this is not at all necessary. But I still advise you to add lemon juice, it will help us with whipping and give the meringue a pleasant taste. Squeeze about 1 tsp into a bowl with proteins. lemon juice (as much as possible, it will not hurt).

2. Begin to beat with a mixer at low speed. When the proteins turn white and begin to foam, we increase the speed.

3. Beat until firm foam. Well-beaten whites should stick to the spoon and not run.

4. Pour in the icing sugar. In the absence of it, you can replace it with sugar, but the most delicate meringues, as it seems to me, are obtained from powdered sugar. This time I came across not very good powdered sugar good quality and some kind of coarse grinding. Grains are visible in the photo, but it is better that they are not. Stir with a spoon with movements from bottom to top so that the proteins absorb the powdered sugar and thicken a little more. Add more powdered sugar if necessary. If the sugar grains do not dissolve well, you can use a mixer and beat a little more at low speeds. Proteins with sugar should keep their shape well and not settle.

Oven meringue recipe

This amount of ingredients is enough for me exactly 1 whole baking sheet 46x36 cm. Cover the baking sheet with parchment paper or grease with a very thin layer of vegetable oil. We spread the future meringues with a spoon or squeeze out the protein mass using a pastry syringe.

We send it to an oven preheated to 90 degrees for 1 - 1.5 hours. The meringues should dry well and not turn yellow.

These are the cute meringues you get in the oven. They just melt in your mouth!

Multicooker meringue recipe

Since the multicooker bowl is not very wide, we need fewer ingredients:

2 squirrels;
0.5 tbsp. powdered sugar or sugar;
vanillin on the tip of a knife;
a few drops of lemon juice.

Prepare the protein mass for the meringue as described above. Lightly grease the multicooker bowl with vegetable oil and spread the protein whipped with sugar. We level. The layer should not turn out to be thick so that it dries well from the inside.

We turn on the “Multipovar” mode and set the temperature to 100 degrees. To begin with, set the timer at 1 hour. Cook with the lid open so that condensation does not collect, which prevents the protein from drying out. We check for readiness by piercing the meringue with a toothpick or fork. If you feel that the meringue inside and on top is baked well and does not smear the toothpick, it's time to turn off the multicooker. You can touch with your finger how soft the meringue is. Otherwise, set it for another 30 minutes - 1 hour, it all depends on the thickness of the meringue layer.

The finished meringue is freely shaken out of the bowl onto a plate. The meringue in the multicooker is ready! Have a nice tea to all those with a sweet tooth!

This sweet one that melts in your mouth french dessert familiar to many from childhood. Our article will discuss how to cook meringues at home, what techniques and secrets you need to know and how to diversify - this is a tasty and easy to prepare dish.

This sweetness is one of the easiest to prepare.

This delicacy is also known as meringue. It is believed that the origin of the dessert is France, because the first written description of the recipe was made by a French chef. However, the Swiss believe that the cake is named after their settlement Meiringen, while the Poles are sure that the dish was created by the cook of King Stanislav I Leszczynski. But the king's daughter, being the wife of Louis XV, introduced the recipe into French cuisine... It's hard to figure out which of all this is the truth. And while these states argue, we'll just enjoy amazing taste the hero of our article.

Not everyone likes just dry and crunchy desserts, so you should tell how to prepare custard for the meringue.

You will need:

butter - 100 grams
small sah ar - 90 grams
egg yolk - 1 piece
milk - 70 ml
vanillin - 0.5 sachet
cognac - a tablespoon

Cooking method:

Combine the yolk, sugar and milk and heat to a simmer.
Two minutes after boiling, turn off and cool the mixture to room temperature.
Separately mix the vanillin and softened butter, mix the resulting mass with the cooled egg mixture.
Continuously stirring, pour in the cognac.
Lubricate the marengas with cream and glue them in pairs.

To create a French dessert at home, you need to know a few important secrets:

do not choose an aluminum bowl for beating, it gives the meringues a grayish tint;
use only clean and dry dishes, the presence of water droplets is unacceptable;
since we do not bake cakes, but dry them, use the "convention" function (if there is one);
For perfect beating, keep eggs in the refrigerator for 40 minutes;
to preserve the snow-white color of the whipped mixture, add a little lemon juice or acid;
do not allow the ingestion of yolk or fat;
if you are not sure about the freshness of the eggs, break each one into a separate container;
use only fine sand or powdered sugar, coarse - it can hardly dissolve and crunch on your teeth;
Begin beating at a slow speed to oxygenate the mixture, then work up to medium speed. Whisk at maximum is undesirable;
beat the ingredients until "hard peaks", so the cake will be stable;
do not open the oven immediately after cooking, let the meringues cool down for a couple of hours;
under no circumstances open the oven during drying;
check the texture of the cake after it has cooled completely;
for a biscuit, you should not foam the protein very much.

Having learned once - all your life you will be able to delight yourself and loved ones with this dessert

As a bonus, we'll show you how to properly cook the popular meringue cake - Kievsky.

Ingredients:

proteins - 10 pieces
granulated sugar - glass
flour - 40 grams
roasted nuts

Cooking method:

beat the very chilled whites with a glass of granulated sugar (until the mass increases by 4-5 times);
put nuts and flour;
mix everything carefully;
put on two round parchment sheets;
dry for four to five hours in the oven at a temperature of 100 degrees;
let the cakes lie for two to three hours.

Cream:

yolks - ten pieces
butter - 500 grams
sugar - 270 g
milk - 300 ml
cocoa - 25 g
vanillin
cognac - 2 tablespoons

Steps:

Mix sand with milk and bring to a boil.
Beat the yolks and pour half of the boiled mixture into them (whisk without stopping).
Pour everything back into a saucepan with the remaining liquid and bring to a boil over low heat (stirring constantly), then turn off and stir for 2 minutes.
Cool the resulting syrup.
Beat the drain oil with a mixer until fluffy and add vanillin.
While whisking, add the cooled syrup.
Divide the cream into 2 parts: add cognac in one and mix, in the other - cocoa.

Beat the heavily chilled egg whites with granulated sugar

Put roasted nuts in flour and stir gently

Put out on two round parchment sheets, and dry for 4-5 hours in the oven

Let the cakes lie for 2-3 hours

Grease the middle and bottom of the cake with white cream, and the top and sides with chocolate. Decorate with nuts and chocolate. Let the cake soak in the refrigerator for 6 hours before eating.

Lubricate the middle and bottom of the cake with white cream, and the top and sides with chocolate

Decorating the meringue cake

How to make meringues at home

It will not be difficult for you to bake a cake on your own, but you need to have several hours in stock, since the drying process takes a lot of time. But the most important thing is that you will be sure that there are no harmful substances in your dish.

This dish has great possibilities for different options registration

Exists various recipes and techniques for creating a dessert. We will tell you about them and how to properly and deliciously cook meringues at home.

Whipping techniques

French

The easiest way. The squirrel is shaken up with powdered sugar and a pinch of salt to "hard peaks".

Swiss

The creation of the dessert takes place in a water bath. The container with the contents is placed over a saucepan of boiling water, and thus everything is foamed for 7 minutes at a fast speed. Then remove the bowl from the water bath and whisk the ingredients for another 3 minutes. It turns out a thick mass that keeps its shape well.

You can add nuts, marmalade, coffee, grated chocolate, jelly to it.

Italian

Used hot sugar syrup... It is gradually poured into the squirrels, without ceasing to mix. You can, without fear, add butter to such a creation for taste.

How to cook meringue in the oven

it classic recipe meringue. It is the most common. Various flavors can be included in the resulting mixture, if desired.

Ingredients:

Egg whites - 4 pieces
Powdered sugar - 250 g
A pinch of salt
Vegetable oil - for greasing the baking sheet

Cooking process:

Cool the squirrels and add a pinch of salt to them.
Begin to beat at a slow speed.
After turbidity and formation of foam and bubbles, the speed of the mixer can be increased.
Add fine sugar gradually. sand or powder, while continuously foaming the mixture. Be patient, as sugar should be added in a teaspoon. This is to ensure that the pies do not fall off after baking.
Beat the whites until "hard peaks" are formed.
Line a baking sheet with pastry paper and grease with butter.
Send the mass into a pastry bag and use it to squeeze the bezeshki of the desired shape and size onto a baking sheet.
Bake at 100 degrees for about an hour (it all depends on your oven).
In the process, under no circumstances open the oven and 2 hours after baking too.

In the performance of these sweets, various shapes and variety in color are also used.

How to cook meringue in the oven is clear, now let's figure it out with other intricate ways.

How to cook meringues in the microwave

For lovers of this device there is separate recipe... It will help the impatient cook meringues pretty quickly. However, it is worth remembering that it is not safe to cook and reheat any food in the microwave. Microwaves have negative effects on our health.

Ingredients:

Proteins - two
Fine sugar - one glass
A pinch of salt
Pinch of vanillin
Vegetable oil.

Exists special recipes for baking in microwave ovens

The process of cooking meringues in the microwave:

Place the squirrels in a clean and dry container, add salt and froth until fluffy.
Slowly and gradually add vanillin and granulated sugar.
Shake until "hard peaks" are formed.
Grease the dish microwave oven vegetable oil and sprinkle with flour.
Squeeze out the resulting mass in portions with a pastry syringe.
Dry the meringues on 750 watts for one to two minutes.
Do not open the door for another 15-20 minutes.

We hope that your cakes and pastries will turn out beautiful and incredibly tasty the first time!

Delicate meringue is a favorite delicacy of many. Knowing how to cook a meringue, you can pamper your family and friends with it literally every evening. The variety of recipes will provide a unique flavor with minimal changes to the base ingredients.

Simplest classic version this dish can be easily performed even by an inexperienced 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 need about a glass. Can be replaced with powdered sugar. It is best to use chilled eggs.

Before making a meringue, you need to arm yourself only with a container in which the mass will be created, and a mixer. A whisk is used if time permits. Creation delicious treats will take a little time, but the result will delight with taste.

Let's find out how to make meringues in the oven at home:

A careful separation of the whites from the yolks is carried out. Only the first will be required. Begin to beat them. Mistresses of the past centuries, using a whisk, recommended performing the process in a stable mode, making rotational movements strictly in one direction. With the mixer, these rules have somewhat lost their relevance.
Beforehand, the protein mass is whipped until a sufficiently thick foam appears. Next, you should start adding sugar or powder. This is done in small portions. Work continues until solid peaks appear.
They put special paper on a baking sheet and place portions of about one teaspoon on it.
It will take about three hours until the meringue is ready to go in a preheated oven. The temperature should not exceed 100 degrees. The treat should dry well, but not start to burn and change color from white to brownish.

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

How to steam

The original taste is obtained from the steamed dessert.

At the first stage, you will also need to make meringues from three chilled proteins. A pinch of salt can be added to make the peaks harder.
Then the mass is whipped with a glass of sugar until steep peaks. But you will need to do this by placing the dishes in a pot of water.
At this time, the water boils and goes into a state of slow heating. The whipped mixture is removed from the water bath two minutes before the completion of the peaks preparation process. The mass will turn out to be very thick and rich.
Then it is laid out on baking paper and put into the oven. They are baked at a temperature not exceeding 100 ºС for at least three hours. Finished goods must dry completely within 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 the meringue is low. No wonder the meringue cake is named after the great ballerina Pavlova.

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

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

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

The butter is taken out of the refrigerator, allowed to soften and then whisk.
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 turns out to be thick and retains its shape well.
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

The calorie content of meringue with cranberries will appeal to every woman. This figure does not exceed 135 kcal per 100 grams, while it is worth considering that meringues are very light.

The meringues are whipped from three egg whites and a glass of granulated sugar. The foam should be thick and firm.
It is laid out in small portions on baking paper.
On each product put, a little indentation, one cranberry berry.
The dish is baked 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 oven for cooking your favorite delicacy. Moreover, the number of products becomes minimal - only one protein is required. 300 grams of powdered sugar is added to it.

The cooking steps are simple:

Separate the protein.
Mix it into a single mass with powder.
Roll up round balls.
Put them on a plate at least five centimeters apart.
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 term is determined independently, "by eye" by changing the size of the dessert. Once the meringue has approximately doubled, it will take no more than 30 seconds to dry in the middle.

Chocolate meringue at home

A real festive treat will be chocolate meringue cooked at home. In order to create such a dessert, when whipping three egg whites with a glass of sugar into a cool foam, two tablespoons of cocoa powder are additionally introduced. You can add grated chocolate.

In a water base, beat three egg whites, into which sugar is slowly introduced. It takes about one glass. Citric acid is added to improve the taste. Vanillin is also often injected.
You do not need to bake the resulting mass. It will already heat up in a water bath during the creation of the meringue with steep peaks.
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 delicious with the addition of berries.

Meringue on a stick

Parents often think about what to offer the baby instead of the harmful sweets with which store shelves are crammed. The best choice is to make meringue on a stick.

To prepare it, meringues are performed. For this:

Beat three egg whites slowly 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.
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.
With the help of 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 outside.

No matter how simple the dessert recipe is, simpler than meringue, there is, perhaps, nothing. It is delicious, not high in calories and beautiful. Enjoy cooking!