How to make a delicious meringue at home. Meringue step-by-step recipe with video and photos - French cuisine: baking and desserts

04.11.2019

Sokolova Svetlana

Reading time: 1 minute

How to make a meringland at home? Create a classic recipe meringue at home can be one of the following methods. The main differences are not to choose the ingredients (classical pair - eggs and sugar), and in the peculiarities of cooking technology - in the oven, microwave, in a water bath, in a slow cooker.

Meringue (meringa) - incredible delicious dessert Getting from France with a romantic name. Prepared on the basis of egg proteins and sugar. Various ingredients are added to taste, including vanilla, sugar powder, lemon juice, coconut chips.

Types of meringues

Culinary seed 3 main varieties of gentle delicacy.

French

Baked for a long time (50-60 minutes) at low temperature. Merenga is served as a separate dish (dessert).

Italian

Meringue is prepared on the basis of the boiling sugar Syrope. Often used for filling cakes.

Swiss

The peculiarity of the "Alpine" meringue is a peculiar technique of whipping egg proteins. A water bath is used to prepare a protein base.

How many calories in meringue

Meringue - sweet delicacy, not dietary product. Merenga contains 250-300 kcal per 100 g, which is a high indicator for air and light dessert. The main part of the kilocaloria is carbohydrates (69 g / 100 g) due to a large number of sugar. Fats without without anything does not contain.

Energy value Increases when used without meringue as a composite ingredient for cakes and cakes. Fatty pastry creams, whipped cream and other high-calorie products increase the overall
Dietary dessert with meringue to 400-450 kcal / 100 g.

Useful advice Before cooking

Whip proteins in thoroughly washed dishes, which wiped dry.
Use glass or metal bowls for whipping.
Mix sugar with protein before whipping is strictly prohibited.
For faster dissolution, take sugar powder instead of sand.
So that the dessert has become more stable and denser, cooler proteins before cooking.

Meringue - classic recipe

Ingredients

Portions: - + 6

egg protein 4 things
sugar 240 g

Calories and BPU by 100 g

Calories: 270 kcal

Proteins: 3.5 G.

Fats: 0 g

Carbohydrates: 68.4 g

1 hour. 35 min.Video

Separating proteins from yolks. Pour into separate dishes. I whip and gradually pour sugar.

Thoroughly mix the ingredients without meringues. I pour into the dishes, I put on water bath (pan with boiling water). Gently whipping the sugar-egg mixture at high speed.

I get a homogeneous weight of white color. For convenience, we shift into the culinary bag.

Laying a baking sheet with parchment paper. Gently squeeze out beautiful pastries from a bag. I put in the oven by 100 degrees. I am preparing mart 80-120 minutes.

Drink on health!

Homemade apple meringue

Ingredients:

Apples - 3 pieces,
Lemon juice - 1 large spoon,
Sugar - 4 tablespoons,
Sugar powder - 160 g,
Chicken Egg - 3 things,
Water - 1 large spoon.

Cooking:

My eggs with a sponge. Singing in the dishes. Separator separating yolks. SELLS send in the refrigerator. Leave one yolk.
My apples. Gently clean from the peel, remove the fruit and seeds. I cut thin pieces. Apples lay out in a deep saucepan, pour sugar. Take a tablespoon of citric acid. Send on the stove. Tomsk and from time to time stirring. I seek softening the fruit. I trust taste, checking the amount of sugar sand.
Apple the mixture put cool. After natural cooling, overflow a whipped yolk. I lay out in the form for baking.
The proteins from the refrigerator whipping using a mixer. Do not turn off the kitchenette, put the sugar powder. Beach to a homogeneous foamy mass.
I turn on the oven and warming up to 180 degrees. From above on the apple layer laying out the egg mixture. Uniformly distributing on meringues (at the request, align).
I send it in the oven for 15 minutes. Before serving a delicious meringue with an apple filling, wait 20-30 minutes, giving the dessert to cool.

Apple pie with meringue

Recipe for fresh baking with meringue. Incredibly tasty and easy to prepare. Dear hostesses, take note.

Ingredients:

For dough

Sugar - half a glass,
Wheat flour - a half cup,
Creamy oil - 70 g,
Yolks - 3 pieces,
Busty - 1 bag.

For filling and meringue

Apples - 5 pieces,
Cinnamon - 1 small spoon,
Creamy oil - 10 g,
Proteins - 3 pieces,
Sugar sand - 150 g,
Lemon acid - to taste.

Cooking:

Perform a standard procedure for separating proteins from yolks. Yolks in a separate dishes beat to a foamy state. Proteins put in the refrigerator for 30-60 minutes.
To whipped yolks, I smell a large amount of sugar. Stir to thickening the mixture.
Leading butter I add to yolks and sugar. Whipping.
Sift flour. I smell a baking powder.

Helpful advice. To base apple Piroga With meringue, it did not get a rigid and hard, I do not recommend taking a large amount of flour. It is better to take 1.5 glasses and get a gentle and crumbly cake.

I spend the mixture to flour. We mix the dough.
I form a big ball. Leave it in the kitchen, covering a towel to prevent oddity. 30-40 minutes enough.
While the dough insists, turn to fruit. Apples clean from the peel, cutting on the cubes.
I put the creamy butter in the pan and calm. Then lay out the cut apples, carcass on a weak heat of 10-15 minutes.
For piquancy and aroma, add a spoonful of cinnamon. Measing the apples.
Lubricate the form for baking by cream oil. I have reached the dough laying into the form. Equally distributing.
Heat the oven to 180 degrees. I send baking for 10-15 minutes. Landmark for the readiness of the dough - slightly pinkish color.
Chilled proteins carefully whipped. To accelerate the process, using a mixer at high speed. I get a thick foam.
On the ready test Equally distributed apple filling cinnamon. Top covering a beautiful homogeneous mass based on sugar and proteins.
I send a cake with meringue in the oven. Cooking temperature - 140 degrees, cooking time - 15 minutes.

Video cooking

How to cook meringue without sugar

Dietary recipe meringue without sugar - a find for sweet tooths who adore gentle french dessert. Thanks to the use of sweetener, instead of conventional sugar sand, the amount of calories in 100 g of meringue is reduced to the minimum value - 52-55 kcal.

Ingredients:

Egg protein - 4 pieces,
Lemon juice - 3 big spoons,
Vanilla - 1 small spoon,
Sweetener - to taste.

Cooking:

Singing eggs. Separating yolks from the basis of meringue - proteins.
Proteins together with lemon juice whipped in a separate dish.
Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I am achieving a homogeneous mass, foamy on consistency.
I spread the bark paper from above. With the help of a special confectionery syringe with a large diameter, make neat pastries.
I am preparing meringue in the oven at 100 degrees. Cooking time - 60-90 minutes.

When the cakes are "fit", do not open the furnace of the oven. Leave a meringue for several minutes inside, then open and only take out after 10-20 minutes.

How to make meringue for cake

Ingredients:

Egg protein - 4 pieces,
Lemon juice - 1 small spoon,
Sugar - 200 g,
Salt - 1 pinch,
Condensed milk - 300 g,
Creamy oil - 200 g,
Bitter chocolate - 100 g,
Walnut - 100 g,
Milk cow of medium fatty - 50 ml.

Cooking:

To make mart for cake " County ruins"I take a deep glassware. Whip whipped proteins at the low speed of the mixer, gradually moving to the middle. After the formation of foam, the lemon juice is pouring.
I turn on the high speed of the mixer and carefully whipping 60-100 seconds. As I mix, add powder and 1 large spoonful sugar. I am achieving uniform whipping and complete dissolution of sweet ingredients without meringue.
The mixture should be air, but dense and thick.
To obtain billets of a beautiful form, I use a culinary bag. I prefer the nozzle "Rose".
Barbed bastard in parchment. From above at a sufficient distance from each other, laying a meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringure will save the shape and will not be cut.
For uniform drying (preparation) of the dessert, turn on the oven by 90 degrees. I install the timer for 1 hour. From time to time I open the sash to control the condition of the cakes. Meringue should preserve the natural white color characteristic of egg proteins.
Shooting butter shifting into separate dishes. I whip with a mixer by setting high speeds.
Gradually add a condensed milk, continuing to stir. After 3-4 minutes of whipping, it turns out a lush and homogeneous mass.
I am engaged in assembling cake. I take a big flat plate. Uniformly laying out meringues. Leave the distance between the cakes. The bottom of each delicacy lubricates a cream from a condensed milk with creamy oil.
Then again put a layer of meringue with a missing bottom. Staying meringues with a beautiful slide. From above decorating cream.
In a separate dish, I spread chocolate chopped on the slices. Bulk the top of hot milk. Actively mixing up to a homogeneous mass so that the chocolate is cut from high temperature.
Next to decorate a chocolate chocolate cake.

So that the cake with meringue is not turned out too sweet and apparent, use bitter, not milk chocolate.

How to make meringue in the microwave

Express recipe for delicious meringue in the microwave in conditions of limited time. Three ingredients and a couple of free minute, and the delicacy is ready!

Ingredients:

Egg protein - 3 pieces,
Lemon juice - half of the teaspoon,
Sugar powder - 1 cup.

Cooking:

Whip egg proteins. Add sugar powder. Skip again.
For convenience, lay a gentle and air mass in the confectionery bag.
I take a flat and large plate. From above put pastry paper. Gently squeeze beautiful meringues at a short distance from each other.
I install the air dessert in the microwave. Power exhibiting 800 W. Cooking time - 30 seconds. In the absence of high power at the microwave, increase cooking time up to 60-120 seconds.
After completing the preparation, do not open the microwave door of one minute. Merengi "divert."

Video recipe

Cooking meringue with chocolate and sesame in the oven

Ingredients:

Sugar - 100 g,
Black chocolate - 60 g,
Proteins - 2 pieces,
Sesame - 50 g,
Lemon juice - half of the teaspoon.

Cooking:

Schuput lay out in the pan. Fry without oil on medium heat before the appearance of light golden color. I put cool.
Grinding bitter chocolate in a large grater. I postpone.
Singing eggs. I spread the proteins in deep dishes. Whip at high speed. After thickening, the mass gradually add lemon juice and the parts of the sugar, without stopping the mixer.
I spread in the mixture cooled golden sesame together with the grated chocolate.
On the baking sheet, covered with baking paper, squeeze meringue. You can use a conventional tablespoon, but it is better to resort to the help of a culinary (confectionery) bag.
I set to prepare for 30 minutes in the oven with the selected temperature mode at 150 degrees.

Suppose gentle and pleasant to taste meringue with notches of sesame and chocolate with strong coffee with milk.

Meringue - air and gentle, but high-calorie dessert due to high sugar content. Drink French delicacy in moderation, using one of the recipes you like. Optionally, make changes to the cooking technology and the composition of the ingredients, focusing on their tastes and wishes of people for whom you cook.

Meringue is gentle dessertcreated by experienced European cooks. Today, as many centuries ago, it enjoys greatly popular with all lovers of sweet. By the way, any hostess without much difficulty can prepare it in conditions of ordinary home kitchen. How to make a meringue so that the ideal air dessert is the result? There may be several options here.

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

Dessert is egg whites whipped in a dense foam with sugar. Prepared mass forming, and then heat treatment. Typically, the workpieces are dried in the oven.

To make it easier to make it, you will need:

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

Meringue in the oven should be prepared in stages:

At first, breaking into the dish eggs, gently separate the proteins. Yolks can be removed aside, since in this recipe they will no longer need.
Slings beat a mixer, gradually increasing the speed of rotation of the nozzles. The mass will first begin to bubble, and over time it is formed small, but quite a magnificent foam.
Do not stop intensive mixing, portion to enter sugar. There should not be hurry. The next portion needs to be added only when sugar in the total mass is completely dissolved. The mixture should be thick, slightly tight and have a pleasant glossy shade.
Baking tray to be parchd.
Further products need to give a form. This can be made ordinary spoon or use a special confectionery syringe (or bag).
Place the blanks right on the parchment. It is not necessary to process it with oil.
Heat the oven to 110 degrees.
Send into it a baking tray with a minimum one hour.

You can check the readiness you can, touching the products with your finger. If their surface is solid enough, the fire must be turned off.

A pair of multicooker

Today, many hostesses are used to prepare a multicooker. It turns out that with its help you can also make excellent meringues.

By recipe for this you need to take:

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

As using a multicooker, cook meringues:

Proteins separate from yolks.
Beat them with a mixer together with the "lemon" into a strong foam.
Little by little by adding sugar, continue mixing at maximum speed.
The bottom of the multicooker bowl is treated with oil.
To reject the blanks in the form of "roses" or "snails" with a confectionery syringe or a simple tablespoon.
Set the "Baking" mode. Prepare one and a half hours. In this case, the cover is not worth closing. Otherwise, the couples and the products will not be able to quickly accumulate. Therefore, contrary to the advice of some cooks, it is not recommended to prepare such a dessert "for a couple".

After the sound signal, the slow cooker should turn off and wait for the full cooling of products. Nobe there are snow-white and crunchy. True, it is not easy to tear them from the bottom of the bowl.

With strawberry

Lovers of original desserts can be offered to cook meringue in the form of air nests with fresh strawberry filling.

For this option, you will need:

120 grams of sugar;
2 egg squirrels.

For filling:

strawberry berries;
powdered sugar.

Everything is done very simple:

Egg proteins are placed in cooled dishes and beat until the mass turn into a steady foam. The container must be perfectly dry and clean.
Continuing whipping, slowly enter sugar. Gradually, the mixture will turn into a smooth and sufficiently dense mass, which will not flock from the bunny.
Shoot it into a confectionery bag and secure the nozzle on the tip in the form of an asterisk.
On the baking sheet, covered with parchment, les the blanks, drawing flat spirals. Between the products, leave a small distance so that they do not stick.
Lightweight to send into the oven and bake 1 hour at 150 degrees. Then turn off the fire and leave the blanks in the chamber for another 35 minutes, open the door.
Berries rinse and tear off their cups. Fruits gently cut into slices.
Pieces of strawberries put on each "nest" and sprinkle on top.

It is better to eat such a dessert at once until the juice from berries impregnated with a crispy meringue.

Meringue in microwave

When the time for cooking is limited, microwave comes to help the hostesses. This machine can cope with any work in minutes.

For cooking, there will be only 2 ingredients in the following ratio:

1 egg;
270 gram sugar powder.

How to make meringue in the microwave:

Pooh pour into a deep bowl.
Separate the protein from the yolk.
Add it to Pudner and thoroughly rub for 5 minutes. Mass obtained soft and very smooth. It is impossible to achieve this mixer.
Place to be caught in bakery paper.
Sprinkle billet from the prepared mass with a spoon or a syringe.
Place put in the oven and set the power of 750 W. Literally after 60 - 90 seconds, meringues will be ready.

To "dose" products, they need to stand inside the chamber approximately 1 minute. Only after that the door can be opened.

Chocolate meringue at home

Some prefer a popular air dessert prepare with chocolate aroma.

Make it is not difficult if available is available:

100 grams of sugar sand;
proteins of two eggs;
50 grams of black chocolate.

To prepare meringue, in this case it will be necessary:

Separate from yolk proteins.
Place them in clean dishes and send for 1 hour to the refrigerator.
After this time, beat the proteins with a whisk. Mass gradually should double.
Not stopping the beating, gradually enter sugar.
Heat chocolate in a water bath. Alternatively, it can be placed in a plastic bag, pre-vested on the pieces, and then put in a saucepan with hot water for a few minutes.
Warm chocolate add to the proteins and gently mix the shovel so that the mass does not dare. The mixer does not need to use in this case.
The resulting mixture with the help of a confectionery bag to disembark on a baking sheet, embracing bakery paper.
Billets dry in the oven for an hour at 130 degrees.

After that, it is necessary to wait until the products are completely cooled. Only then will they easily be removed from the opposition. As a result, extremely delicious air cakes with a pleasant chocolate aroma are obtained.

Cooking "wet" dessert

To decorate cakes and other confectionery, the so-called "wet" meringue is often used. In fact, it is gentle, but sufficiently dense protein cream.

They can cover the surface finished products or use for the manufacture of decorative figures (colors). How to make a mood "wet"?

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

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

In this case, a slightly different technology is used:

First, as usual, the proteins should be separated from yolks.
Pour them into clean dishes.
There are sugar and mix the products with a regular fork slightly. So that the mass is subsequently cheating better, you can add a little small salt.
Prepare a steam bath. For this, the container must be put on a saucepan with hot water. At the same time, it should not touch the fluid.
Pan to put on the stove. Be whipping the egg mass of a mixer 5 - 6 minutes at high revs. As soon as she constructs enough, add "lemon".
Remove the tank with the pan and continue the beating yet, approximately 3 - 4 minutes. The result is a glossy cream with a sufficiently dense consistency.
Mass can be rejected on the baking tray already known or make openwork "Flowers" from it.
Dry in the oven for 1.5 hours at 100 degrees.

Even after the baking, the mest remains a bit crazy. Maybe therefore, dessert is called "wet".

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

How to make meringue on a stick:

Break over the mission and gently separate yolks.
The remaining proteins beat a mixer at low speed. The mass will gradually increase.
Sugar is preferably crushed at a coffee grinder. You can immediately take ready-made powder.
Add it to the eggs and continue the beating, gradually increasing the speed.
So only the mass becomes quite dense, fall asleep "Lemon". Be whipped after this another 3 minutes at maximum turns.
Brilliant dense mass leaning on a baking tray, lined with parchment, spoon.
Drown inside each billet one wand.
Bake products in the oven at 100 degrees about 60 minutes.

Remove the products with the battle is better only after their complete cooling.

The subtleties of preparation of flawless meringue

Becoming for work, every hostess should study all the subtleties of it in advance, at first glance, an easy process. How to make a meringue so that the products do proper quality?

To do this, remember several important rules:

Dishes and all tools (spoon, whisk) must be perfectly clean and low-fat. Otherwise, the beating procedure will be difficult.
In most cases, experts advise the use of warm eggs (approximately 20 degrees). To do this, they need to get it in advance from the refrigerator or hold the separated proteins in a bowl of 6 - 7 minutes over hot water dishes.
Sugar is better to take small. So it will dissolve faster. In addition, the presence of a large number of small particles improves whipping. Ideally, it is better to use sugar powder.
Bearing should be started at low speed. So proteins are saturated as possible. As soon as the mass begins to foam, speed can be increased.
To make a meringue it turns out crispy, proteins should be hit to hard "peaks." Mass should be dense, stable and do not drain from the bunny.
Sugar should not be added immediately, but gradually, as it dissolves.
Clearly observe the temperature regime.

Knowledge of these subtleties will turn the process of cooking without a pleasant procedure that does not require special efforts from the hostess.

Preparation instructions

1 hour 10 minutes print

1. Mix 150 g of sugar and 2 teaspoons (but you can and more, so the smell will be on the whole house) of vanilla sugar.
Crib How to separate squirrels from yolks

2. The main thing is to carefully separate the proteins from yolks, otherwise the proteins will be bad and will not come out. I take two cups, in one gently pouring proteins, yolks remain in the other (they can be covered with foil, remove into the refrigerator and then do something too). We take some bowl in which we will beat the proteins (I have a special plastic sudine for this, you can hit anything in it), a mixer, and ahead! It is important, of course, that the mixer is powerful. If everything is in order, then 3-5 minutes should be enough to get a strong foam that will not fall out, even if you are a tip bowl upside down. Mixer tool Beat egg whites, as well as to knew other substances like minus or test, it is conveniently not manually (as it requires strength and time), but with a mixer like Kitchenaid. For example, the Artisan model has ten high-speed modes and three different nozzles to work with any consistencies, besides, it is at the same time a universal food processor.
3. Pour sugar from a glass, beat another minutes 5. While sugar does not become less with the foam one. It is done! To check how perfect everything is perfect, you can spend the whites of the mixer on the surface of the foam, and if fixed traces remain, then everything is OK!
4. Putting a sheet of paper for baking on a baking sheet to fit the size. Well, we assign future meringues on it in any form! I make magic things with a bag with different nozzles (something like a confectionery syringe, just easier). You can make small meringues or big. Small, by the way, baked faster. We put in the oven at 120 degrees, by 50-60-80 minutes, you can periodically check. If the outside is solid, then it's time to remove.
Tool Baking paper Open pies And Kishi for uniform baying is better to put into the oven on the lattice, and in order to boiling from the heat, the sauce does not drop between the rods, the baking paper will help. Not bad produced, for example, the Finns - it is quite dense and is already divided into sheets that are easy to get out of the box. And more from paper and not required.

It seems everyone knows about the meaning of this word. Meringue is easy, it is sweet and very tasty. They can be decorated with cakes, pies, desserts, feed them on their own or just have to tea.

To prepare delicious and good strawshes, you need fresh eggs. Only this option is suitable. In principle, this option remains relevant when using eggs to any dishes.

The first thing to do when buying eggs is shaking them. Yes, let it look strange, but, so, in this way, you can choose a fresh product for yourself. Do not worry, you will not be the first person who is engaged in buying. Egg in response must be silent. If you hear a deaf knock, do not buy a product, it is already spoiled or in the initial stage of corruption.

When buying eggs in a cardboard box, be sure to see the shelf life. Most often, it is specified on the package correctly. And here, by the way, it is also important to remember that after the expiration of the shelf life, the eggs can be safely used for several days.

The third method on the freshness of eggs is suitable for eggs that have already been bought. Type deep tank with water and put eggs there. The higher the eggs will be, the more you need to throw them away. If it lies at the bottom, then it may have demolished literally a couple of hours ago.

And one more way, which is also suitable for us and also only for bought eggs. Here you need to break the eggs and if the yolks are elastic and dense, and the protein is viscous - the product is fresh. If the yolk is flat, and the protein spreads, it's time to throw this egg.

Vanilla meringue

Time for preparing

calorie by 100 grams

For lovers of classic sweets, we offer meringue with the addition of vanilla. Vanilla can always be called a classic, as it enters almost all desserts.

How to cook:

Tip: The less your meringue will be, the faster the oven is dried.

How much time is 2 hours and 20 minutes.

What is calorie content - 269 calories.

How to cook:

Pour proteins into the container, start to beat them;
When light foam appears, pour citrus juice and continue to beat the proteins;
Next, sugar sugar and now seek sustainable peaks;
Cocoa is crushed with a shallow grater;
Add cocoa foam, mix to homogeneous proteins;
Then pour chocolate and mix again until uniformity;
Lay out chocolate proteins on a baking sheet, covered with paper;
Send into the ovens for two hours at 90 degrees.

Tip: To make the colorless color to be as homogeneous, you can add a little brown dye.

This option is rather for lovers of exotic. In standard peaks, we will add some coconut shavings so that real walnut connoisseurs immediately fell in love with this recipe.

How much time is 1 hour and 50 minutes.

What is calorie content - 305 calories.

How to cook:

Pour squirrels into the container, add salt to them and begin to beat the mass;
When the peaks become sharp and dense, pour the wine vinegar;
We beat the mass again to evenly distribute vinegar in proteins;
Now through the sieve add sugar powder, once again beat the mass. As a result, it should turn out so as not to move when turning the bowl;
Heat cabinet to warm up to 150 degrees;
Add coconut chips to proteins and gently mix the whole mass with a spatula;
The temperature of the oven is lowered up to 100 degrees;
On a baking sheet with paper, lay out the desired size and shape;
Remove in the oven for ninety minutes.

Tip: If you are afraid that the vinegar will lower the proteins, then you need to know that it is he, like lemon juice, does not give proteins to fall. Therefore, it is added to future meringue.

For real nuts! Add any nuts, thereby experimenting above the taste, color and aroma of light stray. But you know, this time they can hardly be called lungs ...

How much time is 1 hour and 20 minutes.

What is calorie - 396 calories.

How to cook:

Peanut pour into a dry frying pan, grab it;
Pour squirrels in a bowl, add sugar powder and vanilla sugar to them;
Beat the mass to stable peaks using a mixer;
On the empty frying pan throw honey, melt it;
Pour to it oat flakes and cut them into honey;
Give them caramellizes, then pour into a bowl or on a plate to be cooled;
Chocolate chopped with a knife into small pieces;
Add it to proteins, gently mix with a spoon;
Peanuts have already cooled, you can chop it with a knife to more or less large pieces;
Add to proteins and nuts, to connect neatly again;
Seeds are better to immediately take purified, pour into the pan;
To grab them and give to cool. In the hot form in the proteins it is impossible to add them;
The cooled seeds give to nuts, proteins and chocolate, mix the shovel;
Seeds to send and oatmeal;
Baking shape to hide paper or slightly lubricate oil;
Show protein slides with a tablespoon. Of course, you can use the bag, but in this case without nozzle. There will have to do a large hole;
Thermal cabinet is included on 160 Celsius and send a baking sheet into it;
Bake until readiness (dry and hard crust).

For those who do not rush anywhere or have no time. It will be necessary to work with the oven for only an hour, then wait all night and in the morning you will expect a delicious and unusual breakfast.

How much time is 1 hour and 15 minutes + night.

What is calorie content - 298 calories.

How to cook:

Powder to put through the sieve, mix it with sugar;
Heat cabinet to warm up to 120 Celsius;
Fuel proteins into the container, add half of the sugar mixture to them;
Beat the mass to light foam and then add sugar residues;
Bring proteins to stable peaks;
Bastard to cover with parchment paper, lay out a spoon on paper or through the nozzle;
Remove the baking sheet in the oven for one hour;
Then turn off the oven, but to get it only the next morning.

Tip: To get colored strawshes, divide the proteins into several parts and add a dye dropper. The bright pleasure will expect you the next morning!

Cranberry

Rarely who makes meringue with the addition of any fruit or berries with the addition of any fruit or berries, and especially in the latest version. But we decided to take a chance and do not believe, but they remained more than simply satisfied.

How much time is 2 hours.

What is calorie content - 209 calories.

How to cook:

Overturn to include 110 degrees and give it to warm up;
Cranberry is well to wash, leave on the colander to glass all the water;
Then move to a dry towel or napkins to remove absolutely all moisture;
Pour squirrels in the container, give sugar and vanilla to them to beat them to stable peaks;
Add dry berries gently mix;
To put a sheet of paper on the baking sheet, lay out a spoon;
Remove in the oven and bake and hard crust;
Then the oven turn off and do not touch meringue until a complete cooling.

Tip: Berries better leave whole, otherwise they will sweep, and the juice will ruin all the stray.

For cooking, it is very important to use not only fresh, but also very desirable chilled eggs. Yolks, by the way, are better cheb, if they are warm (available in the form room temperature), But the proteins, on the contrary, need a cold.

It is also very desirable to use the container that can be cooled. For example, a bowl made of aluminum, iron, metal. At least half an hour before the start of cooking, a bowl / other capacity should be placed in freezing Camera.

The same applies to a whin or mixer. In the case of an electrical device, in the freezer, the technique, of course, is not necessary to put, quite a whisk. It is still, by the way, in front of the whipping, you can graze the lemon juice so as not to add it to the proteins themselves. This also applies to vinegar.

Proteins should turn into a dense foam with resistant peaks. This means that if you turn the bowl upside down, the proteins will remain motionless. Scary? Wake up so that there is no thought so!

Meringue - sweet snackIf you can call it that is not worth it. Ten minutes of your time are worth it! The rest is drying in the oven. It's tasty!

Like many other culinary and confectionery delights, the appearance of this cake in the 18th century invented Europeans and called it "Merenga". The authorship of the meringue (Merengi) is attributed to the Swiss Culinary Gasparini.

In Italy, Merengami covers the cake, and sometimes even manage to cover ice cream - due to the velocity of baking meringue, ice cream does not even have time to melt! In France, Merengi (Dacquonise) is prepared with peanuts and even with a molasses.

The French word "meringue" (Baiser - "Kiss") is pastry They are called only in Russia since the times of Gogol. In the poem "Dead Souls", this cupcake is mentioned in such a passage: "Yes, chikhiki, you do not oppose one strand, let it look like you in a snow-white neck! Nozdrev was so pushed with his mart, which almost flew to the ground ... "

With all its legendary fame and popularity, it is very easy to prepare a meringue, even at home, you will need only two components: egg whites and sugar sand and the existence in the house of the oven (or microwaves, we will tell about the recipe for cooking in it separately). Aromatic additives, such as vanilla and ingredients such as nuts, pieces of fruit or berries, can be prepared, and can be prepared without them without them.

General Cooking Rules

There are only three main stages in a recipe meringue: whipping ingredients in a magnificent mass, molding of cakes, their baking in the oven, but on each of these stages there are certain subtleties and demands whose disorders can lead to failure:

at the stage of whipping a protein mass add sugar sand, and better sugar powder, you need not immediately, but only having achieved a lush foam. Moreover, enter sugar or sugar powder in small portions in the process of beating;
so that the molding of the meringue mass has passed well, it is best to use a confectionery bag with nozzles that give the product a beautiful form. If such a hand did not turn out, you can use a tight bag with a cut-off tip, squeezing its content through the resulting hole.

When you cook ahead in the oven, remember that it should be heated at least to +120 C by time of placement, the fight with meringue so that the cakes dried inside and do not fall. The larger the meringue, the longer they bake.

Classic recipe meringue with vanilla

Merengi for this recipe is obtained white and air, with a pleasant vanilla smell, and can be used as an independent delicacy or as an integral part of a complex confectionery.

Ingredients:

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

Meringue at home classic recipe Prepare as:

Gently separate the proteins from yolks, so that the yolk drops in them did not turn out.

With the help of a mixer for 2-3 minutes, gradually increasing turnover, beat into a suitable container separated from yolks proteins to lush white foam.

Gradually with low doses to introduce sugar and continue the process of whipping by a mixer to its complete dissolution. In the resulting dense white mass before the end of the whipping, introduce vanillin.

A baking sheet to cover a suitable leaf of bakery paper, slightly rinse with oil and swim flour.

It remains the method you choose to reject the whipped protein-sugar mass in the form of cakes in diameter 4-5 centimeters. At +100 s for 70-80 minutes, the drying process is underway, if it comes to standard oven.

Recipe chocolate meringue at home

For impeccability of the result in cooking chocolate meringue For this prescription, chocolate with high cocoa content should be applied, at least 70%.

Ingredients:

sugar sand - 100 grams;
black chocolate - 50 grams.

Chocolate meringue at home to cook like this:

While the mass is prepared for meringue, turn on for heating to +120 with the oven.
Melt in a water bath with a constant stirring black chocolate crumpled with pieces, without bringing it to a hot state.
Beat proteins, gradually adding sugar sand, to its full dissolution.
As soon as sugar is dissolved, introduce black melted chocolate. If it is stirred by a spoon not up to homogeneity of the color, then meringue will be in beautiful white and chocolate tone divorces.

On the baking sheet, the covered needle of the leaf of bakery paper, a little washed, rejected the mission of the desired value with the help of your devices you have.

Coconut meringue for this recipe is carried out gentle, air and snow-white if the coconut chips will be white-white. But fans of a different color - complete freedom in choosing a colored chip.

Ingredients:

egg chicken (proteins) - 2 pieces;
sugar powder - 90 grams;
salt cook - pinch;
coconut chips - 30 grams;
lemon juice - 1 teaspoon.

Meringue with coconut chips exotic recipe At home prepare so:

In a dry container, pour lemon juice and lose it along its walls.
After that, put the proteins in it and begin their whipping.
When proteins are increased in the volume, enter sugar powder and continue the whipping process.
After the end of the whipping of the protein-sugar mass is introduced into it with a careful stirring of coconut chips, part of which can be sprinkled with meringues before baking.
It is convenient for you to squeeze the meringue mass on the tray, covered in its form of bakery paper, lubricated with oil, 4-5 centimeters in diameter.

Retail with meringue place in heated to + 110-130 with oven and dry pastries until readiness (usually, not more than 45 minutes). By the way, after baking, meringue can be glued together with a chocolate paste, it will turn out beautifully!

Original recipe meringue with Charlotte cream

Aerial cakes, folded with a friend with each other, wrap in cream from the remaining yolks. It is necessary to plant a meringue for addition using a culinary bag so that they turn out one to one, and the glued cream would like on white balls.

Ingredients for meringues:

egg chicken (proteins) - 6 pieces;
sugar sand - 1.5 glasses;
vanilla - 1 bag;
nuts - 1 cup.

For cream:

yolki. chicken Yaitz - 6 items;
sugar sand - 9 tablespoons;
fresh milk - 180 milliliters;
vanillin - 1 bag;
creamy butter - 200 grams.

Meringue with Charlotte cream at home original recipe Prepare as:

Chicken neatly chicken eggs in half and by caring the yolk from one half the shell to another purely drain proteins into separate dishes.
Preferred nuts (hazelnuts, peanuts, almonds, walnuts) Grind in a convenient way.
Mixer beat squirrels, alternately introducing sugar sand and vanillin. Nuts, prepared in advance, in the volume of 0.5 tablespoons introduce and carefully mix in the protein-sugar mass.
Shoot the meringue mass into the culinary bag and plant it portion on the washesized bakery paper, which is stamped by a baking sheet.
Place a baking tray with meringue to preheated to +120 with an oven for 1.5 hours approximately.
Cooking the cream so: in a suitable heat-resistant tank breed milk with sugar sand and put it on moderate fire.
With the remaining milk, beat yolks and pour this mixture when stirring into the boiling milk mixture. As soon as the whole mass starts thick, turn off the fire, so as not to give it to boil and curl yolks. Give cream mass cool.
In another container, beat the mixer in the mixture of creamy oil, introduce into it when stirring the yolk mass and vanillin.
Cool and remove ready-made, one of the pair without a mason to spread with a dyshko cream and combine it with the second, sprinkling the connection with crushed nuts.

Dietary recipe meringue with a sugar substitute

Lovers of cake meringue, limited sugar consumption for any medical testimony, this recipe will have to taste, because it is not based on sugar sand, but on the extract Stevia. Other sugar substitutes are possible. Vanillin will help to improve its fragrance.

Ingredients:

chicken egg proteins - 3 pieces;
herb extract Stevia - 0.5 teaspoons;
lemon juice - 1 tablespoon;
cinnamon - pinch;
vanillin is a pinch.

Meringue with a sugar substitute for dietary recipe prepare like this:

In a suitable capacity to combine proteins with lemon juice and beat into the lush mass of a mixer.
In the resulting mass to introduce stevia extract and continue the beating.
In the lush mass pour cinnamon and vanillin and mix the spoon to uniformity.
Considering that the meringue mass in the absence of a natural sugar is weaker on the consistency, meringue should be removed from a confectionery bag with small portions: otherwise it will fall in the process of baking and lose lush attractions.
Dry to full readiness in preheated to + 100-120 with an oven.

Summer recipe meringue at home

To such a picturesque meringue will be happy before all children, they will be successfully decorated with any dessert table. To such a cake is good any delicate juicy berries without bones: Raspberry, blackberry and strawberry.

Ingredients:

egg chicken - 6 pieces;
sugar sand - 2 glasses;
cinnamon - 0.5 teaspoon;
chocolate - 100 grams;
fresh berries - 200 grams.

By summer prescription Bezy at home cook like this:

Washing and dry berries go through the whole and marked. From the latter, squeeze juice in the volume of the tablespoon. The remaining berries will wait.
Beat in a suitable protein container, gradually adding sugar and crushed into the powder. At the end of the beating add squeezed berry juicewhose color can be strengthened with a small amount of food dye.
Sprinkle a ready-made meringue mass in a baking sheet, covered with oiled bakery paper, and put in the prepared oven to +100 C for drying meringues.
At this time, melt chocolate on a water bath.
Finished meringues lay out on the dish, cool, remove the spoon of the tops, which will make their surface smooth.
Stay on top of the prepared berries, pour them with melted chocolate. As soon as chocolate is freezing, dessert, beautiful and tasty, ready to decorate your table and please the excellent taste.

Nut recipe meringue at home

Nuts for such a cupcake will suit any, but not in the mixture with each other, because it will not be a bouquet of flavors, but their Elash.

Ingredients:

fresh chicken eggs - 4 pieces;
sugar sand or sugar powder - 180 grams;
nuts - 50 grams;
lemon juice - 1 teaspoon;
salt cook - pinch.

Meringue at home oreman recipe Prepare as:

Peeled nuts dried in the pan cool, put on the cutting board and roll out the rolling pin so that they are evenly crushed to visible pieces.
Beat the mixer in a suitable capacity of fresh egg proteins with a pinch of salt and, the lines of lemon juice, continue to beat, gradually introducing sugar.
As soon as the homogeneous mass becomes snow-white with light glitter, the beating process is stopped.
IN ready Mass pour nuts and carefully stir them up to uniformity with a spoon.
It remains to be translated into a confectionery bag and stretch the same portions on a baking sheet with a washed bakery paper.
Place the baking tray in preheated to +100 C and bake for at least two hours, because the presence of nuts due to their fat and weight slows the rise of meringues.

Classic meringue recipe in microwave

All previous recipes meringue were about how to make a cake in the oven, and now we will tell how to cook meringue in the microwave. In principle, this method of preparation of meringues does not differ from the classic recipe, only the format of heat treatment changes.

Ingredients for cooking meringue in the microwave:

egg whites - 3 pieces;
sugar sand - 200 grams;
creamy oil - 1 teaspoon;
salt - pinch;
lemon acid - on the tip of the knife.

To prepare meringues in the microwave, you will need the stove itself, ingredients and some dishes: a mixer, deep bowl, parchment and confectionery bag for molding "Chelshek".

By the classic recipe, meringues in the microwave cook like this:

Separate yolks from proteins, better every egg in a separate container.
In a deep bowl, put squirrels, add a pinch of salt, 2 tablespoons of sugar sand and beat the mixture to thick white foam.
In an increase in the volume of the protein mass pour on the tip of a knife lemonic acidhalf the remaining volume of sugar (sand or sugar powder) and continue to beat the mixture until the sugar is completely dissolved.
Make pallet to a plate for microwave oven Parchment (bakery paper), pre-lubricating it with butter.
The resulting protein mass is placed in a confectionery bag and use it to reject small meringue equal size so that between them the required distance is to avoid their sticking. In the absence of a confectionery bag, you can use a polyethylene package with a cut corner or decompose meringue just with a spoon.
Turn on the microwave to convection mode, heat up to +130 s, put a pan with meringue to it and continue bake the cake for 30 minutes

By the way, you can cook multicolored meringue using food colorings (powder).

In the separation of fresh chicken eggs on proteins and yolks, it takes care so that neither the yolk drops are in protein mass. Better every egg to share in separate tankWhat will help to avoid and stupid eggs, and alternately add to the total capacity.

To obtain stable meringues, proteins are pre-cooled in the refrigerator. Capacity for whipping proteins should be metallic or glass, excluding aluminum dishes. Plastic containers also do not allow you to beat a lush protein mass. It is very important that the walls of the containers for whipping proteins were absolutely clean and dry. This requirement also applies to the mixer on which there should not be any drop of fat.

When baking meringues in gas oven Strictly withstand the temperature regime is quite difficult. If it rises in the process of its drying, then meringues will darken. For this reason, such a delicate case is better to entrust the electric oven, where the specified temperature is kept more accurate.