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Meringue cookies recipe at home. Meringue step by step recipe with video and photos - French cuisine: pastries and desserts

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

The first of the three suggested recipes is a basic meringue with nuances and tips for cooking, followed by two “twisted” recipes. As the saying goes, "it's slow, so that everyone understands." And so that everyone succeeds, because meringue is a capricious thing.

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

Cooking nuances perfect meringue at home. The culinary trick for a unique meringue is, however, baking them is equally important. The oven must be preheated to 150 ° C, then we put the meringue pan in there and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has completely cooled down. You can put the meringue in the oven in the evening - to morning breakfast get an excellent dessert, to the degree of dryness that is characteristic of an ideal protein treat. These are the main tricks of the meringue recipe. pure white color from the famous chef Delia. For more familiar methods of making meringues, see below.

Basic meringue recipe without secrets (the way of the English culinary delia)

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

1. Take 3 fresh eggs, in fresh it is easier to separate the protein. Separate the protein in each egg separately in a cup or small bowl, and only then transfer the separated protein to a common mixing bowl. Then the awkwardly broken yolk will not mix with the previously separated proteins and spoil them. Eggs should be cold, preferably immediately from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white... To prepare a meringue of three egg whites, weigh 180 g of sugar into a clean, fat-free dish.
Prepare the mixer and add some sugar to the bowl with the egg whites. In the process of whipping the whites, you will add sugar, but not more than a tablespoon at a time.
Take your time, gradualness is important in this matter.

3. Turn on the whisk on low speed and beat for about 2 minutes, until the contents are filled with air bubbles, like champagne in a glass.
For more egg whites, the whipping time needs to be increased.
The mass will become thicker and thicker. It will not immediately turn white, but it will come close to it.
Somewhere in the process, pour granulated sugar and put a pinch on it citric acid- this is the way to "whiten" meringue.

4. Whisk on medium speed for about a minute, switch whisk to maximum speed and beat until firm, easy to identify: lift whisk with whipped egg whites - they will form a non-dropping, shape-retaining peak at the end.
You can also check the readiness of the meringue condition with a spoon - the mass should not spread in a satin shade.

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

Important! Ready meringue remains in the oven until it cools completely.

There is another way (and this is more familiar): bake meringues for about 1-1.5 hours at a temperature of 100 -120 ° C.

That's it, you've made a recipe meringue. I hope it was not very difficult and you succeeded. Place the meringue on a nice plate and serve.

Steamed almond meringue recipe

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

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

Ingredients for the recipe

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

How to make almond meringue

Pour into a wide dish hot water and place the egg whites in a bowl. The bowl must not touch the water! Only steam will heat up our mixture.

Place the egg whites in a bowl and beat with a mixer on high speed.

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

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

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

Pour the mixture into the cornet. Holding it vertically, squeeze any figures onto a baking sheet covered with parchment: piglets, snails, zigzag stripes, hearts - fantasize and do.

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

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

  • oil - 100 grams
  • egg - 1
  • sugar - 2 tbsp. spoons
  • alcohol for flavoring - 2 tsp

Instructions

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

Whisk butter at room temperature in another bowl. Continuing to beat, add according to Art. spoonful of egg mixture. Add alcohol at the end.

Refrigerate the whipped mixture.

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

It turns out here are such fancy, bizarre curly handsome men (what you "sculpted" them with)

Chocolate and sesame meringue recipe

Delicious and unusual recipe meringue, which combines toasted sesame seeds and drops of chocolate. It's worth trying, even if it doesn't seem to fit. Believe me, how it goes together! Protein-coated chocolate and sesame seeds are one of the most extraordinary dessert flavors!

Ingredients for the recipe

  • proteins - 2
  • sugar - 100 grams
  • black chocolate - 50 grams
  • sesame seeds - 35-40 grams
  • lemon juice - half teaspoon (2/3)

Making chocolate sesame meringue

Toast the sesame seeds until light golden brown. Be sure to cool it down before making the meringue.

Rub the chocolate coarsely.

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

While whisking, add sugar. The protein mass should be very steep. Stop whisking.

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


You can form the meringue, as in the previous version, with the help of a cornet, or you can just use a spoon. If you want small balls, then a teaspoon; you will get bigger clouds if you spread it with a dessert.

Take two spoons - collect one, peel off the second from the first.

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

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

Top secrets of making the perfect homemade meringue

Let's summarize a little. To get the meringue:

Use clean and dry dishes, water is unacceptable in any form; it is not even recommended to bake meringues in wet weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the whipping dish with a slice of lemon, the proteins will turn out to be especially lush and steep;
- observe the temperature regime, the meringue is not baked, it is dried; if your oven has a convention feature, use it to banish any hint of moisture.

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;
  • 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" cookies, where meringues are the 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 eating 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 beating container 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 a very high baking temperature, 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.

Pour the required amount of icing sugar into a cup of suitable size and add butter room temperature.

Using a mixer, beat the icing sugar with butter until a homogeneous fluffy mass.


Add to the sugar and butter mass chicken yolk and beat with a mixer until smooth.

In order to separate the yolk from the protein, you need to break the egg on the edge of the cup, carefully divide it into 2 halves. Then pour the yolk over a cup from one part of the shell to another until all the protein has drained out. By the way, please note that easier to separate yolk from white in chilled eggs.


Sift flour into a separate cup, add baking powder and salt to it, mix well. Add flour to a bowl of butter and quickly knead the dough that does not stick to your hands. It is not necessary to knead for a long time, as soon as the dough has gathered in a lump, this is enough.


Give the kneaded dough the shape of a ball, put in a plastic bag, which is placed in the refrigerator for at least 30 minutes. During this time, the dough will become more elastic.


While the dough is cooling, cook protein mass... To do this, pour the required amount of granulated sugar into a cup and add proteins.


Using a mixer, beat the whites with sugar into a thick white airy mass. Then add flour and beat well again.


Remove the cooled dough from the refrigerator and use a rolling pin to roll out on parchment for baking into a rectangular layer about 3-4 mm thick, about 17 by 23 centimeters in size.


Chop a layer of dough over the entire surface with a fork. After placing the parchment with a layer of dough on a baking sheet, send it to an oven preheated to 180 degrees, bake for about 10 minutes.


Remove the baking sheet with the baked layer from the oven, on the surface of which gently distribute the protein mass.


Sprinkle peanut petals evenly over the top. You can use almond if desired.


Return the baking sheet with the layer to the oven, preheated to 180 degrees, and continue baking for about 30 minutes, until the protein layer - meringue has dried and browned until the color of coffee with milk.

Remove the baked layer from the oven and immediately cut it into rectangular cookies (squares), since when the cookie cools down, it will be impossible to cut it, it will harden, break when cutting and crumble.


Delicious delicate sliced ​​cookies are ready. Bon Appetit!

The word meringue comes from the French baiser, which means kiss. There is also a second name - meringue. Some think that the meringue was invented in Switzerland by the Italian chef Gasparini, while others argue that the name was already mentioned by François Massialo in a cookbook dating back to 1692.

The classic meringue recipe is simple. It has only 2 main ingredients. Cooking meringues at home, you can give it a unique originality and brightness. To do this, you need to stock up on missing ingredients and accessories.

The meringue is not baked in the oven, but dried. Therefore, the temperature for cooking should be no higher than 110 degrees. Traditionally, the meringue turns out to be snow-white. It can be painted both at the stage of preparation, and already ready-made. To give color, they use not only food colorings but also special gas burners.

This is a classic French dessert. By following the recipe carefully, you can get a simple yet delicious cake. It will take a long time to prepare, but it will be worth it. Meringue will fit into a candy bar at a children's party.

Cooking time - 3 hours.

Ingredients:

  • 4 eggs;
  • 150 g icing sugar.

You will also need:

  • mixer;
  • deep bowl;
  • baking sheet;
  • cooking syringe or bag;
  • baking paper.

Preparation:

  1. Take chilled eggs, separate whites and yolks. It is important that not a single gram of yolk gets into the protein, because the protein may not be fluffed up enough.
  2. Beat the egg whites with a mixer at maximum speed for about 5 minutes. You can add a pinch of salt or a few drops of lemon juice.
  3. Take ready-made powdered sugar or make it yourself by grinding the sugar in a coffee grinder. Pour the powder into the protein in small portions, continuing to beat, without slowing down, for another 5 minutes.
  4. Use a cooking syringe or cooking bag to shape the meringue.
  5. Place parchment on a flat, wide baking sheet. Squeeze the cream in a spiral until a pyramid is formed. The cream can be spread with a spoon, if there are no special devices.
  6. Put the future meringue in an oven preheated to 100-110 degrees for 1.5 hours.
  7. Leave the meringue in the oven for another 90 minutes.

Ingredients:

  • 4 eggs;
  • 370 g icing sugar;
  • lemon acid;
  • 100 g butter;
  • 65 ml of milk;
  • vanillin;
  • 20 ml of cognac.

Preparation:

  1. Make a classic meringue recipe. Leave it to dry in the oven.
  2. To prepare the cream, take one of the yolks left over from the meringue preparation. Add milk and 90 gr. To the yolk. Sahara. Beat until sugar dissolves.
  3. Pour the milk and sugar into a saucepan and thicken over low heat, stirring constantly.
  4. Remove the pan from heat and place in a bowl of ice water.
  5. Add vanillin to the butter on the tip of a knife, beat. Add to the syrup along with the cognac. Beat with a mixer until fluffy.
  6. Spread the cream on the bottom of half of the meringue, cover on top with the other half.

Wet meringue cream

Capricious and challenging, but incredible delicious cream... Properly prepared, it decorates cakes, does not flow and has the advantage of lightness. It is important to have on hand a recipe where all the steps are described step by step in order to properly prepare this cream.

It will take about 1 hour to cook.

Ingredients:

  • 4 eggs;
  • 150 g icing sugar;
  • vanillin;
  • lemon acid.

Preparation:

  1. Beat whites a little, add powdered sugar.
  2. Add a bag of vanillin and 1/4 teaspoon of citric acid.
  3. Place the saucepan on water bath to simmer and continue whisking for at least 10 minutes.
  4. Traces of the corolla should remain on the snow-white cream. As soon as this happens, remove the saucepan from the bath, beat for another 4 minutes.
  5. Decorate the cake with the cooled cream using a piping bag or syringe.

Colored meringue

By adding colors to classic recipe meringue, you can get a wonderful multi-colored cake. These cakes can be used to decorate cakes and cupcakes. The colored delicacy will appeal to children, which is why it is so popular at children's parties.

Cooking time - 3 hours.

Mix flour, butter and sugar, chop with a knife or grind into crumbs with your fingers

Add yolks, sour cream, mix


Blind the dough into a ball, if the dough is very sticky to your hands, add a little more flour, refrigerate for 30 minutes


Whisk the whites with icing sugar to a lush mass within 10-12 minutes


Walnut grind into crumbs in a blender or in another convenient way


Add to the proteins and mix very gently so as not to precipitate the mass



Roll out the cake


Fold in half


Then again in half


In the center, pinch the walls so that the cookie does not disintegrate, use a spoon to move the edges to form "pockets"


Fill the pockets with the meringue mixture. At first, I thought to leave part of the meringue, because it seemed to me a lot of it and find another use for it, but in fact it was completely used in the preparation of seashells.


put on a parchment lined (or oiled baking sheet) and bake at 130-150 degrees for 30-40 minutes. In general, we bake as we are used to baking meringues, taking into account the characteristics of our oven.


Sprinkle with powdered sugar if desired. Delicious biscuits ready! It remains only to please yourself and your loved ones.