Recipe for airy protein cookies. Little secrets of making meringue cookies

01.08.2020

Cooking instructions

1 hour 10 minutes Print

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

2. The main thing is to carefully separate the whites from the yolks, otherwise the whites will be beaten badly and nothing will come of it. I take two cups, carefully pour the whites into one, the yolks remain in the other (you can cover them with foil, put them in the refrigerator and then make something out of them too). We take a bowl in which we will whip the whites (I have a special plastic bowl for this, you can whip anything in it), a mixer, and go! It is important, of course, that the mixer is powerful. If everything is in order, then 3-5 minutes should be enough for a strong foam that will not fall out, even if you turn the bowl upside down. Mixer Tool Whip egg whites, as well as kneading other substances like minced meat or dough is convenient not by hand (as it takes time and effort), but using a mixer like KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor at the same time.
3. Pour the sugar out of the glass, beat for another 5 minutes. Until the sugar becomes more or less foamy. It is done! To check how perfect everything is, you can run the whisk of the mixer over the surface of the foam, and if there are stationary traces, then everything is ok!
4. Place a sheet of baking paper on a baking sheet to fit. Well, we put on it future meringues in any form! I make magic tricks with a bag with different attachments (kind of like a pastry syringe, just simpler). Small or large meringues can be made. Small ones, by the way, bake faster. We put in the oven at 120 degrees, for 50-60-80 minutes, you can check it periodically. If the outside is solid, then it's time to take it out.
Tool Baking paper Open pies and quiches for even baking are best sent to the oven on a wire rack, and baking paper will help the sauce boiling from the heat to not drip between the rods. A good one is produced, for example, by the Finns - it is quite dense and is already divided into sheets that are easy to get out of the box. And more of the paper is not required.

An interesting fact: meringues are sometimes jokingly called "forgotten cookies", because it takes a long time to cook, and after baking it can be in the oven for some time (simmer, cool).

How to cook tender meringues at home? Remember to wash your eggs thoroughly warm water with soap. The most important thing is to beat the whites correctly. Sugar grains, when whipped correctly, dissolve and ready-made dessert are not felt. But if you are preparing meringue for the first time, it is better to take icing sugar... To make a dry meringue, the protein is whipped very steeply, until hard peaks, and then dried for a long time in the oven at a temperature of 70-100 degrees. And if you want soft or even liquid center then it is best to stop when the whites are beaten to medium peaks. The main ingredients of any meringue are proteins and sugar, but this recipe suggests adding a little more flour to make the cookie a little heavier and not too brittle. For garnish, leave a few whole nuts and pick something tart: fresh berries, chunks of citrus, or pomegranate seeds.

Ingredients:

for meringue cookies:

5 proteins;
1 pinch of salt;
1/4 tsp citric acid;
200 g sugar;
2 tbsp flour top grade;
2 tbsp cocoa powder;
some powdered sugar for dusting.

for cream:

200 g butter;
3 tbsp raw condensed milk;
a pinch of citric acid;
a couple of drops vanilla extract(optional).

Recipe for airy chocolate-nut cookies "Meringue" with butter cream

1. Grind the nuts into small crumbs with a knife. They will go into the cookie dough, so do not leave large pieces. It is most delicious with walnuts, but you can also try with hazelnuts, almonds, pecans, or even take several types.

2. Combine nuts, flour, cocoa, that is, all dry ingredients for cookies. The better the cocoa powder, the tastier the cookies with it will be.

3. Separate the yolks from the eggs; for the meringue, only the whites are taken. Remember that in addition to the yolk, water should not get into the protein. Wipe down the washed shells before breaking the egg.

There are some tricks for neat separation. For example, you can use a funnel for liquids, it allows you to strain the protein without damaging the yolk. Or break all the eggs into a bowl, and then use a plastic bottle to collect all the yolks, they are perfectly sucked through the neck of the bottle. And for someone it is convenient in the old fashioned way to pour the yolk from the shell into the shell until all the protein has drained into the bowl.

4. Beat the protein with a whisk at first at low speed. For persistent and shiny peaks, add a pinch of salt and citric acid... Sometimes it is recommended to add lemon juice, but this is extra liquid, it is better without it. When the bubbles go over the mass, switch the mixer to medium speed and add sugar in small portions - "rain". The mass will begin to turn white and thicken. By the way, if the whites do not whisk, try starting to cool them in the refrigerator. But for a more tender meringue, it is better to take proteins at room temperature.

5. We bring to readiness at high power. The mass should be smooth and shiny, and when you remove the mixer beaters from it, persistent (hard) snow-white peaks should remain on the surface.

6. Transfer the whipped protein with sugar to the dry ingredients.

7. Thoroughly mix the dough.

8. Transfer to a small baking sheet or a mold covered with parchment paper.

9. Now let's prepare the cream. Combine soft butter with condensed milk in a bowl.

10. Optionally add citric acid, vanilla and beat with a mixer until smooth. Cool the butter cream with condensed milk in the refrigerator, so it will keep its shape when assembling the cakes. It turns out not very sweet, but pleasant to the taste cream. Adjust the sweetness to your liking. If the cream seems bland, add a little more condensed milk, but remember that the meringue will be quite sweet (this is the technology of its preparation).

11. For decoration, you can take something sour: pomegranate seeds, tangerine slices, cranberries, fresh currants, cherries, raspberries, etc. Sweet taste needs to be set off dessert light acidity and give the cakes bright colors.

12. We bake meringue with nuts in two stages: first 30 minutes at 160 degrees, then another 30 at 100 degrees. The protein drying process always takes at least an hour.

13. Cool the meringue and carefully remove it from the paper.

14. Cut, don't get scared: the meringue will crumble ugly. But this is not scary, on the contrary: slight negligence gives the dessert a charm.

15. Spread one piece with cream and cover with the second. It is important to lubricate the cooled meringue so that the cream does not drip.

16. Squeeze out the cream on top using a pastry bag, sprinkle with powdered sugar, decorate with a whole nut and something sour.

17. Chocolate-nut meringue cakes with butter cream ready. Bon Appetit!

Meringue cookies(see photo) is considered not only a favorite sweet of all children and adults, but also serves as an excellent decoration for birthday cake... Translated from French, meringue means "kiss", or it is also called "forgotten cookies", since the sweet product is prepared in the evening and left in the oven overnight.

There are three methods of making meringue cookies, which differ from each other in the composition of the ingredients. v:

Swiss: proteins, granulated sugar and lemon juice are used, and the meringue itself is cooked in a steam bath to make it stronger and denser;
French: involves the use of proteins, table salt and granulated sugar or powdered sugar;
Italian: differs from French in that instead of sugar they use sugar syrup as well as lemon juice.

There are a lot of meringue recipes. You can make a shortbread or curd biscuits with meringue. Some cooks add nuts to give the product a nutty flavor and flavor.

Cakes and pastries are also baked from meringue cookies. The most popular desserts are "Shells" and "Roses" biscuits with meringue filling.

Composition

V classic composition meringue cookies include the most simple ingredients that can be found on the shelves of any store:

egg whites;
salt;
granulated sugar;
lemon juice.

The calorie content of the product is quite high, therefore, nutritionists do not advise to eat it in very large quantities, so as not to harm health and not spoil the figure.

How to make meringue cookies at home?

Making meringue cookies at home does not take much time and effort. The main thing is to beat the whites correctly so that you get a persistent fluffy mass.

To prepare the meringue, you must first put a bowl for beating and four proteins in the refrigerator so that they are cold. Now you should first beat the whites into a light foam with a pinch of table salt, and then gradually add one glass of granulated sugar there and pour in a teaspoon lemon juice, without ceasing to beat the mass. It should be very thick and persistent.

After that, using a spoon, put the meringues in the form of small balls on a baking sheet covered with parchment paper and bake in the oven for an hour and a half at a temperature of about one hundred degrees.

After a lapse of time, leave the finished meringue cookies on a baking sheet to cool. If the cookie is dry inside and easily peels off the paper, then the dessert was prepared correctly. At very high baking temperatures, the meringue will turn out dark.

It is better to store ready-made meringue cookies in a plastic container when room temperature no more than three days. It is not recommended to put dessert in the refrigerator, as it will damp very quickly and cannot be used for food.

Below is a video of how to make shell cookies with meringue.

Do you like meringues? And the cake " Earl ruins"? I am very! But before, the meringue seemed capricious to me. With these tips, you will succeed, because cooking meringues is as easy as shelling pears. Why did I decide to name this dessert specifically meringue cookies? To avoid confusion, because meringues are baked not only with small cookies, but also with cakes, all sorts of additives are added, and just whipped proteins in their raw form are also called meringues.

Necessary:

Proteins - 2 pcs.
Sugar - 120 g
Vanillin - optional.

Preparation:

So let's prepare protein mass... In detail with all the subtleties -.

Put on a baking sheet.

I am using Teflon. I do not lubricate with anything - it leaves well.

Can be covered with paper.

I do not recommend drying on silicone mats, as the bottom may remain damp.

We put it in the oven. We heat it no more than 100 degrees.

If higher, then the meringue may turn beige. I can see that the tips have become the color of coffee with milk.

Not critical, but I like snow white. Next time I will monitor the temperature more closely and will not allow it to rise above 90.

You need to dry for 1-1.5 hours. Then leave in the oven until it cools down. This is best - as dry as possible meringue. But if you need to take it out faster, then this is not fatal.

Delicious "kiss".

Many housewives dream of cooking delicious cookies meringue at home. The variety of recipes pleasantly surprises those who plan to try themselves in the culinary field.

Such a dessert is prepared easily and quickly. The main difference is the use of quality food coloring.

Ingredients:

3 egg whites;
150-180 grams of sugar;
vanilla;
food coloring in the form of a gel.

Cooking method:

At the first stage, the whites are carefully separated from the yolks.
Granulated sugar and vanilla are added to the egg whites. Now they are making a steam bath. The protein is heated until the sugar is completely dissolved. No whipping required. The finished protein mass is poured into a mixer cup, whipped. Initially, the mixer runs at medium speed, then at high speed. Whisk the whites until peaks are obtained.
The meringues are carefully placed on a baking sheet, which was previously covered with baking paper. At this point, food coloring is used. Skewers are inserted into the cakes.
The dessert is dried in the oven for about 1-1.5 hours at a temperature of 90-100 degrees. It is recommended to keep the oven door slightly ajar. Then the oven is turned off. The meringues are temporarily left. Let the cakes cool down and then take them out.

Bright meringue cookies are prepared according to the classic scheme. However, the use of food coloring results in beautiful cookies.

This meringue is prepared using natural vanilla... As a result, the taste of the dessert becomes delicate.

Ingredients:

3 egg whites;
a glass of powdered sugar;
half a teaspoon of natural vanilla seeds.

Cooking method:

At the first stage, the egg whites are beaten until dense. Then they continue to beat the protein foam and gradually add powdered sugar.
Vanilla is added to the protein foam. Mix thoroughly.
The whipped proteins are transferred to a pastry bag.
Cover the baking sheet with parchment paper. Put small cakes on a baking sheet using a pastry bag (syringe). Dessert is made in the form of sticks.
The oven is heated to 80-100 degrees. Place the baking sheet in the oven. The cookies are dried for 1.5-2 hours at closed oven... Then the cakes are left in the oven until complete cooling... After about 1.5 hours, the dessert will be ready.

Delicate meringues with vanilla flavor will appeal to many sweet tooths who love classic gourmet pastries.

These meringue cookies are distinguished by the use of anise. As a result, the dessert is aromatic and tasty. Many sweet tooths will note: anise is suitable for classic baked goods from eggs.

Ingredients:

Cup brown sugar;
a little more than a full glass of wheat flour;
2 eggs;
a teaspoon of anise.

Cooking method:

Initially, a teaspoon of anise seeds is ground into powder. To do this, use a coffee grinder.
Now beat a glass of brown sugar and 2 eggs on medium mixer speed for 15-20 minutes. The sugar should be completely dissolved. The mass should become firm and white. If a powerful mixer is used, the desired result will be achieved faster.
The flour is sieved with anise powder.
Flour with anise is added to the egg-sugar mass. Gently mix the ingredients with a special spatula. It is not recommended to interfere for a long time. However, the ingredients must combine.
Now the baking sheet is covered with special parchment paper or a silicone mat. Transfer the dough to a baking sheet.
Place the cakes at a short distance from each other. Anise grains are carefully placed on each liver. Then the cookies are left for a while, as it should be infused, dry, covered with a dense crust. Then the dessert is baked for 12-15 minutes at a temperature of 160 degrees Celsius.

This delicacy will appeal to fans of meringues and anise. The flavor of a traditional cake is transformed by the use of the right spice.

Beginners and experienced housewives can cook miscellaneous cookies meringue at home. For example, a delicacy, if desired, can be made in the form of mushrooms.

Ingredients:

half a glass of egg whites;
a glass of granulated sugar;
100 grams of chocolate;
a tablespoon of natural cocoa powder;
a teaspoon of vanilla sugar;
a pinch of salt and tartar.

Cooking method:

Initially, the oven is preheated to 110 degrees. Now lay out baking sheets covered with parchment paper or aluminum foil.
In a bowl, beat the proteins with a mixer until a frothy mass appears. Add tartar, vanilla, salt. Continue to beat. The result should be a soft protein foam.
Sugar is added gradually. Otherwise, the protein foam will settle to the bottom. The proteins should form a strong foam.
A pastry syringe is now used. It is half filled with proteins. Cookies are made using a round nozzle. The cakes are immediately made out in the form of mushrooms. It is undesirable for all parts to look the same, as the pastry mushrooms must be natural. The hats are sprinkled with cocoa powder.
The cakes are baked for 1 hour in a preheated oven.
Then melt the confectionery chocolate in a bowl over boiling water or in the microwave. You should get a homogeneous chocolate mass. A hole is made at the bottom of the mushroom cap, smeared with a chocolate mixture, both parts are lightly pressed. After the chocolate has set, the top and bottom will stick together.

Such cookies in the form of mushrooms with chocolate are stored in a dry place at room temperature.

Almond meringues are prepared according to the principle of famous bars, so the appropriate ingredients are selected.

Ingredients:

3 egg whites;
half a glass of sugar;
three quarters of a cup of roasted salted peanuts;
140 grams of milk chocolate;
almond extract;
lemon juice;
a pinch of salt.

Cooking method:

Initially, whisk the whites, almond extract, natural lemon juice. Soft pitches of protein mass should appear.
Sugar is added gradually.
Beat the whites until the sugar dissolves and solid peaks appear.
Cover the baking sheet with food paper. Small cakes are made with a pastry bag or spoon. They are baked for about 1.5 hours at 100 degrees, waiting for them to cool.
Peanuts are fried and salted. Temporarily set aside.
The chocolate is melted in a water bath.
The cake is dipped in chocolate, nuts. Then put on a baking sheet and wait for solidification. chocolate glaze... The dessert is now ready. Bon Appetit!

The delicacy is stored at room temperature for up to 3 days.

Summer meringue cookies are added with strawberries. Delicate fruity taste will appeal to many sweet tooths.

Ingredients:

4 egg whites;
a glass of sugar;
100 milliliters of heavy cream;
40 grams of powdered sugar;
140 grams of strawberries.

Cooking method:

Initially, the whites are cooled to 4-6 degrees, beat until a stable foam.
In 2-3 doses, sugar is added to the proteins.
The protein mass is placed on a baking sheet covered with parchment paper.
The cakes are dried at 80 degrees for 2-5 hours. Ready meringue should be uniformly brittle.
The finished biscuits are cooled.
Take 40 grams of strawberries, chop in a blender to a state of strawberry puree.
Then the cream is prepared. To do this, whip the cream until firm foam. Divide the cream into 2 equal parts. Add strawberry puree and powdered sugar to one part. The other part is left without additions.
Now the whipped cream is spread over the cookies, the chopped strawberries are laid. Lay out on top butter cream, chopped strawberries. The resulting pyramids are again covered with meringue, lightly pressed. Dessert is ready.

This strawberry cake is perfect for summer when you want to enjoy fresh strawberries.

Cookies are prepared according to a certain scheme.

Use a protein dough. The main ingredients will be egg whites and sugar.
The whites are whipped qualitatively in a chilled state. The use of citric acid is also recommended.
Protein foam is deposited in the form of balls or the desired shape on a baking sheet. Use a pastry bag for this.
Cookies are baked for about half an hour at a temperature of 120 degrees or dried for several hours.
Improper baking is usually caused by poorly beaten egg whites. The cake will be delicious when the ingredients are beaten well.
Decorate the finished dessert. According to the classics, they use chocolate and nuts.

Properly cooked meringue cookies promise to be classic dessert with a delicate taste.