Homemade meringue in the oven video. Homemade meringue - recipe. A classic recipe with egg white and sugar in the oven.

A captivatingly sweet French treat that is crispy on the outside and melting on the inside is called meringue. In our country, it is better known as meringue. If meringue is called ready-made cakes, then meringue is a creamy mass from which they are baked. There is also an option with the degree of readiness of a sweet dish: the meringue is completely crumbly and dry, while the meringue has a soft core. Regardless of the name, the dessert is made from the same ingredients. How to make meringues right? The secrets of its preparation are not very difficult to remember.

Homemade meringue recipes

It is very easy to bake puffed cookies at home, the main thing is to stock up on time, because the process of drying proteins lasts at least an hour. At home, the dessert turns out to be much tastier than factory baked goods, it does not contain preservatives and is prepared from fresh products. You can serve meringues as an independent dish, garnished with cream and fruit, or combined with biscuits, ice cream.

The classic recipe for egg white and sugar in the oven

For an ordinary meringue, you need a minimum of products:

• egg white - 4 pieces;
• white sugar - 250 grams;
• a few drops of lemon juice.

Cooking steps:

1. Place the whites in a clean container and start whisking.
2. When they become cloudy, add a small amount of sugar and lemon juice.
3. During the whipping process, all the sugar is added. The resulting consistency should be shiny and smooth, keep its shape.
4. Using a pastry envelope or a tablespoon, place the cakes on a baking sheet lined with parchment paper.
5. Bake at 80-110 degrees for an hour and a half. Allow to cool directly in the oven.

How to cook in the microwave

Baking puffed cookies is not the fastest process, but a microwave makes it a lot easier. You only need 2 ingredients:

• egg white - 1 piece;
• icing sugar - 270 grams.

Recipe:

1. Pour into a bowl icing sugar.
2. Add chilled egg white.
3. Using a spoon, rub the mixture white for about 5 minutes.
4. Line the microwave turntable with baking paper.
5. Put the resulting cream in portions on a dish, if the mixture is too thick, you can shape it with your hands into small balls.
6. We bake for 1 minute at 750 W. To prevent the cake from falling off, do not open the microwave door during cooking until it cools down.

How to bake with nuts in a slow cooker

In the absence of an oven, it is possible to cook meringues in a multicooker, for this you will need:

• proteins - 2 pieces;
• nuts (almonds, hazelnuts or peanuts) - 30 grams;
• white sugar - 60 grams;
• tea spoon lemon juice- 1 piece;
• a pinch of salt.

How to cook:

1. Combine whites with salt and beat on low speed.
2. After 2-3 minutes, add lemon juice and a little sugar to the mixture.
3. Gradually adding the remaining sugar, continue whisking until a firm, shiny mass is obtained.
4. Chop the nuts into crumbs, using a spatula, gently mix into the whipped egg whites.
5. Cover the bottom of the multicooker with baking paper, lay out the meringues.
6. Bake with the lid open for an hour and a half on the "Baking" mode.
7. Cool the finished cake for 30 minutes at room temperature.

How to make cake meringues

Some cake recipes include a layer of whole crust or decorate with protein baked goods. How to make a unique cake meringue? Compound protein dough:

• medium-sized egg whites - 5 pieces;
• fine sugar - 320 grams;
• a bag of vanillin.

How to bake a cake meringue:

1. Beat the whites into a stable foam until peaks form.
2. Add sugar with vanilla to the protein mass in small portions, continuing to beat for about 7 minutes. The mixture should keep its shape well, not spread.
3. Smooth the whipped squirrels laid out in the form with a knife or spatula so that the top does not have to be cut off and the cake turns out to be even.
4. Bake on oiled pastry paper, in a shape that matches the size of the future cake.
5. It is necessary to dry the meringue for the cake in a heated oven at a temperature of 100 degrees for about 1-2 hours.
6. Before lubricating with cream, ready-made cake be sure to cool.

How to make a meringue cake with cream according to GOST

The "Air" cake, which we remember from childhood, can be made by hand. Crispy meringue and delicate buttercream blend beautifully to create a mouth-watering treat. The dessert is prepared in accordance with GOST:

• egg white - 140 grams (4 pieces);
• white sugar - 280 grams;
• a pinch of citric acid.

Cooking process:

1. Beat the whites at room temperature into a strong foam, the mass should become dense, homogeneous.
2. Add citric acid, sugar and beat until a snow-white smooth mass is obtained.
3. Place the dough immediately on a baking sheet with baking paper.
4. Bake for about 1.5 hours at 100 degrees. The finished meringue should crumble when broken.

Charlotte Custard for Interlayer contains the following:

• fresh butter - 100 grams;
• white sugar - 90 grams;
• egg yolk - 1 piece;
• vanilla sugar - 0.5 sachets;
• low-fat milk - 65 grams;
• cognac - 1 tablespoon.

Preparation:

1. Mix yolk, milk, sugar and heat over low heat until boiling, turn off after 2 minutes, cool to room temperature.
2. Whisk the softened butter separately with vanilla sugar, add the cooled egg mixture, then the cognac, stirring well.
3. Lubricate the cakes with the resulting cream and glue in pairs, as in the photo below.

Sometimes it turns out that the mass does not thicken and does not whip. What to do? In this case, you can add lemon juice or cool the whites and then beat again. It is better to beat the whites in a plastic or glass container with a mixer with a whisk or whisk, but do not use a blender. At what temperature to bake meringues? It depends on the desired outcome. Crispy, crumbly meringues are obtained at 80–110 ° С, and softer ones - at temperatures from 160 ° С. Little secrets of making meringues:

• Wash thoroughly before cooking chicken eggs warm water and neutral soap. This greatly reduces the risk of contracting salmonellosis.
• To prepare a more tender meringue, you need to use not cold proteins, but room temperature.
• If the meringue whites are runny even after a long period of beating, they may have been poorly separated from the yolks, or moisture or fat has entered the beating bowl.
• To get a homogeneous mass, it is better to use powdered sugar or fine sugar.
• Sugar should be added slowly and in small portions.
• For dry meringues, whites need to be beaten to "hard peaks", to obtain meringues with a soft or liquid center, beating must be stopped when the mass takes on more rounded peak shapes.
• The finished meringue is stored at room temperature: in the refrigerator it will become damp and lose its quality.

Video recipes for making meringues at home

Meringue is an incredible delicacy, although a little capricious, but even a novice culinary specialist can cook it. The taste of the finished meringue varies depending on the method of preparation, the duration of baking or the density of the whipped proteins. Classic recipe meringues are easy to diversify with chocolate, nuts or add vanilla. How to do homemade meringue? See below for affordable and easy recipes.

A very simple and delicious recipe

Delicate meringue cake meringue

Meringue cake Earl ruins

Use other recipes as well.

Colored meringues

French meringue cake (meringue) can be fragile and crumbly, tender and melting in the mouth, soft on the inside and crunchy on the outside - it is no coincidence that the French called this airy dessert "kiss", emphasizing its sweetness and sophistication. is a protein cake, and meringue is protein cream, from which the meringue is made or which is used as a filling for confectionery... Due to the fact that there are a small amount of ingredients in the meringue, it seems that it is quite easy to prepare it, but the meringue is a whimsical dessert that sometimes behaves unpredictably. Not every culinary specialist (especially a beginner) knows how to properly cook meringues and meringues, so it is worth first mastering a few tricks, thanks to which you will get a real French dessert without flaws.

Cooking meringue at home: the intricacies of French culinary art

Let's talk about how to bake meringues at home, which recipe to choose and how to achieve perfection in the art of making protein dough, which should be airy, foamy, light and at the same time dense, plastic and well-retaining its shape. Knowing the secrets of cooking, you will get beautiful and delicious airy cakes and other desserts from whipped with sugar egg whites baked in the oven.

French, Italian and Swiss method of making meringues

There are three ways to make meringues - French, Italian and Swiss. The French prepare protein mass very simply - beat the proteins with a pinch of salt, gradually adding powdered sugar until it keeps its shape perfectly. Merengi cooked by French recipe, turn out to be delicate and airy, but they are suitable only for cakes of a simple shape, since graceful and ornate roses can blur and lose their original appearance.

Italians, instead of sugar, add thick and hot to the protein mass sugar syrup, pouring it in a thin stream and not for a second stopping whipping. Soft and delicious cream, which turns out to be a little custard due to the hot syrup, they coat the cakes, stuff the tubes and eclairs. The cream mixes easily with butter to saturate with new flavors, in contrast to French meringue, which, in combination with fats, immediately loses its shape.

The most virtuoso meringue is prepared according to a Swiss recipe, since it is made in a water bath, and the mass increases in volume several times. From a thick and elastic mass, fantasy cookies and ornate creamy patterns on cakes are obtained that do not blur and look very impressive.

The subtleties of making a flawless meringue

The dishes and utensils you will use to whisk the egg whites must be perfectly clean and fat-free. The fact is that fat degrades the quality of the protein dough and prevents the meringue from retaining its shape, so before cooking, you should pour boiling water over the dishes with the addition of lemon juice.

Many culinary experts recommend using only very fresh eggs, which is understandable if you are going to make a protein cream, that is, eat proteins without heat treatment... To prepare meringues, it is better to take eggs from a week ago, since the protein becomes drier during the storage of the eggs and is much easier to beat.

For meringues, not chilled, but warm proteins are more suitable, the temperature of which is 22-25 ° С. Cold whites whisk faster, but the mass turns out to be less voluminous, denser and unstable when baked. Warm proteins give a lush air mass with a stable relief, as a result of which the products rise perfectly in the oven, bake well and keep their shape.

Try to take not sugar, but powdered sugar, because the finer the grains, the better the protein mass is whipped, getting softer and lighter, and not completely dissolved sugar can grind on your teeth, which is not always pleasant when tasting a dessert.

At the very beginning, the speed of whipping the whites should be slow to saturate the mass with oxygen, and when foam with bubbles appears, the speed can be maximized.

Add sugar gradually - 1 tsp. at regular intervals. If sugar is added immediately, the meringues will settle after baking. Please be patient so that the result meets your expectations!

For a crispy meringue, beat the whites until sharp peaks - when the mass reaches behind the whisk, forming corners like a beak. If the protein cream forms round bumps on the whisk that gradually fall off, then you are dealing with soft peaks, ideal for making delicate cakes or biscuits.

Old cookbooks advise adding a pinch of salt to the whites at the beginning of the whisk and a few drops of lemon juice at the end to create a fluffy, bulky mass. With the advent of modern mixers and blenders, the need to add these products has disappeared, so they can be abandoned. If, according to the recipe, flour and starch need to be added to the protein mass, sift them to saturate with air so that the dough does not lose its airiness.

It is better to bake meringues on pastry paper at a temperature of 80-110 ° C for 1-2 hours. For this reason, the French jokingly call the meringues "forgotten cookies", just try not to forget about your dessert so that it does not dry out. The finished cakes should be crispy without a dark crust, and if you prefer softer and softer meringues, bake them at 150 ° C until light yellow. You can bake the meringue for a few minutes at a temperature of 200 ° C, and then reduce the heat to 100 ° C and bake for another half hour.

Do not open the oven while the meringues are baking, or they will fall off and turn into tortillas. It is better to check the products for readiness after cooling, since a warm cake inside may seem damp. Do not store meringues in the refrigerator to prevent them from getting damp!

On the basis of meringues, you can prepare many delicious confectionery products with the addition of chocolate, marmalade, jelly, coffee, fruits, berries, curd cheeses, milk, whipped cream, nuts and spices. Meringue watered chocolate icing served with ice cream, marshmallow, vanilla, cream or butter cream make pancake filling and sweet sandwiches, cakes and petit fours. Meringue cakes are like light clouds that melt in your mouth, leaving a delicate sweet aftertaste that you want to relive over and over again. Prepare airy meringues and enjoy great French desserts!