The most delicious meringue. Meringue in the oven. Classic meringue recipe in the oven

This sweet, melt-in-your-mouth French dessert is familiar to many from childhood. Our article will talk about how to prepare meringue at home, what techniques and secrets you need to know and how to diversify it - this is a tasty and easy-to-prepare dish.

This sweet is one of the easiest to prepare.

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

Not everyone just likes dry and crunchy desserts, so we should tell you how to make meringue custard.

You will need:

butter – 100 grams
fine sugar – 90 grams
egg yolk – 1 piece
milk – 70 ml
vanillin – 0.5 sachet
cognac - tablespoon

Cooking method:

Mix the yolk, sugar and milk and heat to a boil over low heat.
After two minutes of boiling, turn off and cool the mixture to room temperature.
Separately, mix vanilla and softened butter, mix the resulting mass with the cooled egg mixture.
Without ceasing to stir, pour in the cognac.
Lubricate the marengas with cream and glue them together in pairs.

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

do not choose an aluminum container for whipping, it gives the meringues a grayish tint;
use only clean and dry dishes, the presence of water droplets is unacceptable;
since we do not bake cakes, but dry them, use the “convention” function (if available);
For perfect whipping, keep the eggs in the refrigerator for 40 minutes;
to maintain the snow-white color of the whipped mixture, add a little lemon juice or acid;
do not allow yolk or fat to get in;
if you are not sure about the freshness of the eggs, break each one into a separate container;
use only fine sand or powdered sugar, coarse sand may dissolve poorly and crunch on the teeth;
Start beating at low speed to oxygenate the mixture, then increase the speed to medium. It is not advisable to beat at maximum;
beat the ingredients until “hard peaks”, so the cake will be stable;
do not open the oven immediately after cooking, give the meringues a couple of hours to cool;
Never open the oven while drying;
check the texture of the cake after it has cooled completely;
For a sponge cake, you should not foam the egg white too much.

Once you learn it, you can delight yourself and your loved ones with this dessert for the rest of your life.

As a bonus, we will tell you how to properly prepare the popular meringue cake – Kyiv.

Ingredients:

squirrels – 10 pieces
granulated sugar - glass
flour – 40 grams
roasted nuts

Cooking method:

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

Cream:

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

Steps:

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

Beat the heavily chilled egg whites with granulated sugar.

Place the roasted nuts in the flour and mix gently

Place on two round parchment sheets and dry in the oven for 4-5 hours

Let the cakes sit for 2-3 hours

Grease the center and bottom of the cake with white cream, and the top and sides with chocolate. Decorate with nuts and chocolate. Before eating, let the cake soak in the refrigerator for 6 hours.

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

Decorating the meringue cake

How to make meringue at home

Baking a cake yourself will not be difficult for you, but you need to have a few hours left, since the drying process takes a lot of time. But the most important thing is that you will be absolutely sure that there are no substances harmful to your health in your dish.

This dish has great possibilities for various design options.

There are various recipes and techniques for creating dessert. We will tell you about them and how to properly and tasty prepare meringue at home.

Whipping Techniques

French

The easiest way. The squirrel is shaken with powdered sugar and a pinch of salt until “hard peaks”.

Swiss

The dessert is created in a water bath. The container with the contents is placed over a pan of boiling water, and thus everything foams for 7 minutes at high speed. Then the bowl is removed from the water bath and the ingredients are whisked for another 3 minutes. The result is a thick mass that holds its shape well.

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

Italian

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

How to cook meringue in the oven

This is a classic meringue recipe. It is the most common. If desired, various flavoring additives can be included in the resulting mixture.

Ingredients:

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

Cooking process:

Cool the squirrels and add a pinch of salt to them.
Start beating at low speed.
Once cloudy and foamy and bubbles form, the mixer speed can be increased.
Gradually add fine sugar. sand or powder, while continuously foaming the mixture. Be patient, as you need to add sugar one teaspoon at a time. This is necessary so that the pies do not fall off after baking.
Beat the egg whites until stiff peaks form.
Line a baking tray with pastry paper and grease it with oil.
Place the mixture into a pastry bag and use it to squeeze out benzenes of the desired shape and size onto a baking sheet.
Bake at 100 degrees for about an hour (it all depends on your oven).
During the process, do not open the oven under any circumstances and for 2 hours after baking too.

These delicacies are made using various shapes and a variety of colors.

It’s clear how to cook meringue in the oven, now let’s look at other intricate methods.

How to cook meringue in the microwave

There is a separate recipe for lovers of this device. It will help the impatient to prepare meringue quite quickly. However, it is worth remembering that it is not safe to cook or heat any food in the microwave. Microwaves have a negative impact on our health.

Ingredients:

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

There are special recipes for baking in microwave ovens

The process of making meringue in the microwave:

Place the squirrels in a clean and dry container, add salt and foam until fluffy.
Slowly and gradually add vanilla and granulated sugar.
Shake until stiff peaks form.
Grease a microwave dish with vegetable oil and sprinkle with flour.
Squeeze the resulting mass into it using a pastry syringe.
Dry the meringues at 750 W for one to two minutes.
Do not open the door for another 15-20 minutes.

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

Do you also have a lot of egg whites left after baking the beans? And do you think where to adapt them? Now I will tell you what can be prepared from egg whites. I used to make chiffon sponge cake and omelette, and this year I mastered another great dessert recipe!

Light, airy, like a cloud! Tiny, light, like the most exquisite dessert. Sweet, tender, like a kiss... Did you guess it? Right! This is all about him, an exquisite French dessert - about meringue cake! Do you know why meringue? But because “baiser” translated from French means “kiss”!

A little more than a century ago, meringue was also called “Spanish Wind”. Isn’t it beautiful?.. I immediately imagine the south-west, the south wind, which is poetically called “marshmallow”, and marshmallow is almost like meringue, its “brother” is just as gentle, beautiful and airy...

Meringues are also called meringues. More precisely, meringue is a raw protein mass that is obtained by beating egg whites with sugar. And meringue is an already dried mass - actually, cakes. There are several recipes for meringue: French, Italian and Swiss. They differ in the method of preparation and their qualities. Now we will make the simplest option - French meringue. It makes those wonderful cakes. For the Italian version, it is not sugar that is added to the whites, but sugar syrup - this makes an excellent protein cream for straws! And Swiss is prepared in a steam bath, and it holds the most complex shapes best.

Today I will tell and show you how to make meringue at home - French meringue. It’s not difficult, you thought :) I thought so too, but it turns out it’s not difficult at all. You just need to know the important nuances of how to bake meringue so that it turns out - and everything will be a success!

Previously, I didn’t know how to cook meringue, and we sometimes bought a delicious dessert in the store: these miniature “turret” things with curly tops, so light that even 100 grams required a lot of them. Remember, we also decorated the cake with them. Then I tried to bake Kiev cake, the layers of which, as you know, consist of meringue. But what I ended up with was not tiny white clouds, but golden-brown sweet toffee! We ate it, of course, because it was delicious. But the dream of real homemade meringue was waiting in the wings!

I studied the information and realized that the toffee turned out because the temperature in the oven was too high. After all, for baking, or rather drying, meringue requires a temperature no higher than 110C. Otherwise, the sugar included in the meringue caramelizes, and the same melted semi-caramel comes out. If you have an electric oven, it is easier to set the exact temperature. Set the desired mode - and you're done. But you can bake meringues in a gas oven, the main thing is to set the temperature so that it doesn’t jump back and forth, and you don’t have to open the oven every now and then, look in and adjust it higher or lower. The easiest way is to turn on the oven in advance, place a special thermometer in it, close the door and, while you are whipping the egg whites for the meringue, the oven will have time to warm up. If you see that the temperature is higher than necessary, there is time to adjust it a little: lower it, close the oven again and wait until the desired mode is established.

So, a couple of years passed after the first attempt, and a reader of the site, Sveta, asked to make a Snickers cake. And there's meringue! I thought about it and decided to try again. Before cooking, I read half a dozen recipes, noting important know-how in each. And - hurray! - this time it turned out to be meringue!!! In the cake recipe, I already told the secrets of meringue - there it is baked in the form of one large cake. But these nuances also apply to small portioned cakes, which I wanted to bake with a separate recipe. Let's start? We need a fairly powerful mixer, a clock, parchment, preferably a bag with a beautiful attachment, although you can use a spoon, and of course, an oven. In terms of time - 10 minutes to beat the egg whites, and then you rest for 2 hours while the oven dries the meringue. That's how simple it is! And it turns out wow, so many delicious meringues! From 3 egg whites - almost fifty cakes!

Ingredients:

For 45-50 meringues, depending on size:

Egg whites - 3 pcs.;
Sugar - 150-180 g;
Citric acid - a pinch (6-8 grains);
Salt - a pinch (1/8 teaspoon).

We take the whites from large, very fresh eggs.

Proportions of proteins and sugar for meringue
For 150 g of sugar, I took proteins with a total weight of about 100 g. That is, the proportion of proteins and sugar is approximately 1:1.5 - for each protein there is approximately 50-60 g of sugar. It is better to take fine crystalline sugar, or powdered sugar. Although regular granulated sugar is also suitable. Simply, the smaller the sugar crystals, the faster they will dissolve, which will reduce the whipping time.

What kind of eggs are needed for meringue?

The eggs must be fresh for the meringue to beat well. We check this way: carefully break the egg into a bowl or plate and look. If the white spreads, the egg has been lying for a long time; if it lies around the yolk like an elastic oval, the egg is fresh, the way we need it. Fresh eggs have denser whites, so they hold their shape better, while old eggs have less dense whites, so although they whip faster, they settle just as quickly.

Citric acid is needed for better whipping of proteins. The acid gives the protein mass stability, and according to some versions, it also lightens the protein mass. Just don't add too much to avoid sour meringues.

A pinch of fine salt speeds up the whipping process. Although there is an opinion that salt, on the contrary, reduces the stability of the protein mass. You have to try this and that to check :)

Dishes for whipping egg whites

It should be quite roomy, since during whipping the mass increases by 4 times. And be sure to be dry and clean! It is important that there is no fat on the dishes or on the whisks, since fat molecules prevent proteins from forming a stable structure. Of course, everything fat is slippery, try to organize a strong molecular network with air bubbles inside! So thoroughly degrease the container and whisks of the mixer (you can wipe it with a lemon wedge) and wipe it dry.

How to separate yolks from whites

Previously, I poured from shell to shell. But in this case, the yolk can get caught on the sharp edge of the shell, and if even a drop of yolk gets into the whites, they will not whip up properly. Therefore, it is much more convenient to break an egg into your hand: the yolk ends up in the palm of your hand, and the white flows between your fingers into a bowl. You can use the yolks to make shortbread cookie dough.

We break each new egg over a separate container. If suddenly a stale one comes in or the yolk drips, you do not have to replace all the eggs.

Phew, we figured out the nuances! Now - the cooking process itself. It's faster to do than to read :)

How to bake:

Start beating the egg whites at low mixer speed until you add sugar. Beat the whites, adding a pinch of salt, for 2 minutes. At first a light foam will appear, gradually it will become whiter and thicker - until traces of the whisks begin to remain on it. So it's time to start adding sugar.

Continuing to beat, add sugar one teaspoon at a time (and add citric acid along with the first portion). Approximately 4-6 spoons of sugar per minute, that is, every 15-10 seconds. At the same time, gradually increase the beating speed to medium and then to maximum. In total, whipping takes 6-8 minutes, depending on the mixer.

How do you know when enough is enough? If these stable “mountain peaks” remain on the protein mass, which confectioners call “hard peaks” - you’re done!

Another fun way to check is to turn the bowl of whipped egg whites over. A well-beaten mass not only won’t fall out, it won’t even move! It's a little scary to turn over, but as you can see, everything worked out!

Now you can form the meringue. We cover the baking sheet with high-quality parchment, greasing the paper with a piece of butter so that the cakes do not stick.

You can simply spread the meringue with a teaspoon. But, if you want beautiful meringues, you should use a bag or a pastry syringe with a nozzle. You can place the protein mass in a bag and cut off its corner with cloves. And don’t worry, the mass will not settle due to such maneuvers. I checked. I put the whites in a cooking bag - it turned out to be a “white carrot”, light as a cloud.

You can also mold meringues using a pastry syringe with a nozzle, then they turn out like this:

Place the meringues on a baking sheet - you should leave a distance of 2-3 cm between them, since the meringues increase in volume during baking. I placed them a little closer together than I should have because they all barely fit on the baking sheet. Small meringues will dry out faster, large ones will take longer to cook and may remain slightly chewy in the middle.

Meanwhile, the oven already produces a stable temperature of 110C. 100C or 120C is allowed. But not higher - it will be taffy, and not lower - it won’t dry out enough.

Place the baking sheet with the meringue in the middle of the oven, close the door and go about your business. It’s better not to look into the oven for the first hour. Then you can look and check. The finished meringue becomes dry and light, the finger does not stick to its surface, and when tapped, a characteristic sound is heard. You can break one thing to try. My meringues took 2 hours to bake. But one and a half may be enough, because all ovens are different.

Leave the meringue in the oven until completely cooled. I left it until the morning.

And then you can taste a gorgeous homemade dessert - real meringue!

And with tea, and with coffee, and just like that, and for decorating cakes and pastries!

All the housewives of the world are divided into two camps: some believe that preparing meringues is as easy as shelling pears, and for others, the meringue recipe is like an enchantment, these airy cakes do not turn out - and that’s it!

I believe that each of us has our own “recipe”, and until we find it, we shouldn’t be discouraged and despair! Today I offer a recipe for meringues at home, which differs from traditional ones (usually the whites are whipped into a foam first, and then sugar is added, in this recipe it’s exactly the opposite). Everyone should succeed in this meringue recipe, because whipping the whites into a strong, stable foam is much easier with this technology. In addition, to consolidate the result, we will add starch to the airy cream.

So, read all the tips carefully, look at the step-by-step photos and go to the kitchen. Tonight you should please your family with fluffy, delicious meringues. And what a pleasure it is to prepare them!

Meringue - from French “kiss” - is the same as meringue. But meringue is usually called whipped egg whites with sugar, and meringues are ready-made products (i.e. dried meringue).

Meringue recipe in the oven

Chicken eggs (whites only) - 120 gr. (egg whites from four large eggs)
Sugar (the finest you can find) - 120 gr.
Lemon juice - 0.5 tbsp. spoons
Starch (potato, corn) - 2 tbsp. spoons

How to make meringues at home

If you've made meringues many times and they don't turn out well, measure the ingredients on a kitchen scale. We need egg whites - 120 grams.

And fine sugar - the same amount, 120 grams.

In classic recipes, it is customary to add 50 grams of sugar per protein, but we will make a lighter version, so we will take sugar in smaller proportions, this will help us dissolve the sugar in the meringue faster without compromising the taste and shape.

Looking ahead, I will warn you: this recipe will not work for clear shapes with jagged nozzles (due to the small amount of sugar, the meringue is not so dense), but for Pavlova cakes, as well as smooth meringues, this sugar ratio is the best and simplest.

Now take the deepest mixing bowl (the whites will increase in volume very much) and pour sugar into the bottom. Add lemon juice (0.5 tablespoon is required). From the total amount of proteins, separate 2 pieces (I do this by eye, pour about half of the protein liquid into a bowl).

Mix with the whisks turned off (or at the lowest speed so that the sugar does not fly around). You will get wet sugar crumbs, like in the photo:

Beat the protein-sugar mass until it becomes white and thick; by now it will noticeably increase in volume.

From the start of whipping, it will take you 3-5 minutes, at this stage we pour in the rest of the whites.

And we continue to beat, gradually increasing the speed to maximum. Beat the mixture until stiff peaks form.

When pulled out with a whisk, the cream should not lose its shape.

If you take a small amount of protein mass in your hands and rub it between your fingers, you will not feel grains of sugar, since by this time it should completely dissolve.

It is very important to use room temperature eggs and fine sugar to speed up the dissolving process.

Another way to check the readiness of the cream: turn the bowl upside down; the whites and sugar should be so thick that the mass will not move.

When everything is ready, add starch (2 tablespoons) and gently stir in with a spatula, moving from bottom to top, each time lifting the mass from the bottom so as not to lose air.

The starch will fix the cream, and the products will be more resistant to spreading on the baking sheet. This is a “safety net” step, which you can completely do without.

Place the meringue cream on a dry, ungreased baking sheet. You can put it in the form of a cake (for example, for Pavlova dessert), or in the form of individual meringues.

To make the cake even, you can first draw a circle of the required diameter with a simple pencil and lay it out, focusing on this mark.

Keep in mind that the meringue should not touch the pencil line, otherwise it may imprint on the cake!

To prevent a pencil imprint on the finished meringues, you can turn the parchment over to the other side. If the paper is white, you will still see the drawn circle, even on the reverse side, and the products will not get dirty.

It is convenient to use a pastry bag to squeeze out individual meringues. To obtain patterns on meringues, you can use a curly nozzle.

Meringues in the oven will practically not change in size (if the whites are whipped correctly, they will not spread). Therefore, you can make small distances between the cakes.

Meringues are baked in the oven for 2 hours at 100 C.

The baking time directly depends on the size of the meringue (small ones can already be checked half an hour after the start of baking). The baking temperature for meringues is determined by what color you want the finished cakes to be. Crispy white meringues will be obtained by drying at 60 C for four hours.

If you want cream-colored meringues, dry the products for 2 hours at 120 C.

A huge number of people love meringues that are crispy on the outside and soft on the inside. To obtain this result, dry the products at a temperature of 160 C for half an hour.

To prepare colored meringues at home, you need to add a few drops of food coloring before spreading the mixture and mix gently.

If you want a glossy meringue surface, sprinkle the cakes with powdered sugar (very carefully and in a small amount) before putting them in the oven.

It often happens that caramel droplets appear on the surface of the meringue - this is melted sugar, which indicates that during whipping the sugar did not melt completely and began to melt in the oven. Such droplets indicate that you need to beat more thoroughly; sometimes changing granulated sugar (buy from a different brand) helps solve this problem.

Try a new way to beat egg whites with sugar! Write, or better yet, show in a photo what kind of meringues you got!
On the Pirogeevo video channel on You Tube there is a step-by-step recipe for making colored meringues for a cake. I think this video will be interesting to you, I tried to record it as detailed and interesting as possible. I wish you pleasant viewing!

The photo can be attached to a comment, or posted on Instagram under the tag #pirogeevo #pirogeevo

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Friends, good afternoon! Let's prepare a French delicacy from beaten egg whites with sugar baked in the oven. As you may have guessed, this dish is called “Merringue,” which translates from French as kiss. Anyone who has tried this wonderful dish will agree that it can be compared to a tender kiss. We will prepare it at home in the oven and attach detailed step-by-step photos so that everything works out for you.

Housewives who often cook sometimes have a question about what to do with the whites that are left after preparing some dishes where only yolks were needed. Make meringue, you won’t go wrong, these delicate cakes will melt on the lips of satisfied loved ones. Everyone is happy and the squirrels are not missing.

Various types of desserts are prepared from meringue, each of which has its own characteristics and preparation secrets. We advise you to carefully study the preparation issue, since the details are very important, literally one wrong step and the dessert may not work out.

There are different types of meringues from different ingredients, in this recipe we will show you how to make meringues from simple products that are found in every home. So, let’s prepare a classic meringue recipe in the oven at home.

Required Products:

Egg whites - 5 pieces;
Granulated sugar - 250 grams;
Salt - 1 pinch.

Detailed cooking method:

1. We take good, fresh chicken eggs. First of all, we separate the whites from the yolks, we only need the whites. It is important that the yolk is not damaged, otherwise the whites will not beat well. The container in which we will beat the whites should be glass or metal; in a plastic bowl, the whites will whip a little worse.

Not a drop of water, oil, or fat should get into the protein, otherwise the meringue will not work.

2. Add a pinch of salt, and for the mass to beat well, the eggs should be slightly cooled.

3. Start beating with a mixer and adding sugar little by little. Beat until fluffy, about 10 minutes.

4. We transfer our mixture into a pastry bag or you can directly spoon it onto a baking sheet. We use a file, it’s quick and easy, then you don’t have to wash anything, you just throw it away and that’s it. Cut off the tip of the bag and squeeze the mixture onto a baking sheet pre-lined with baking paper.

5. We form our future bezes beautifully and carefully.

6. We put the baking sheet in the oven, preheated to 100 degrees for about 1 - 1.5 hours, if there is a fan in the oven, then turn it on, since our dessert should be dried and not baked.

This recipe for meringues in the oven is very simple and does not require much effort, we hope you like it.

This recipe makes very tasty meringues, and using this example we will share with you the main secrets of preparing such a delicious treat. Now we will tell you in detail how to make meringue at home.

Meringue is a simple dish at first glance; it would seem that it could be easier to beat eggs, add sugar and that’s it.

Products:

Chicken egg - 5 pieces (white);
Sugar - 240 grams;
A pinch of salt;
A pinch of citric acid or lemon juice - 1 teaspoon.

There are certain rules and subtleties that must be followed for a 100% good result:

1. Fresh eggs are a must for Meringue. To determine the freshness of an egg, beat it into a bowl and observe. If a chicken is looking at you from a bowl, then such an egg will not make meringue :)

Now seriously, if the white holds its shape and wraps around the yolk in a tight ring, then the egg is fresh. If the white is not dense, but spreads a lot, then this egg is not suitable for meringue and you definitely should not prepare this dish from such eggs.

2. There are different opinions on what temperature eggs should be, some say they should be at room temperature, others specially cool them. We make meringues quite often and use regular chilled eggs from the refrigerator, we don’t put them in the freezer or anything else.

3. For the meringue, we need a completely dry pan, any pan will do except an aluminum one, in it the protein loses its color, elegance, and becomes grey.

4. Carefully separate the white from the yolk; not a drop of yolk should get into the white. We recommend separating each egg over one bowl, and pouring the separated white into a separate bowl. We don't need the yolk; we remove it.

5. Approximately one egg requires 50 grams of sugar. Our glass is approximately 240 grams, so let's take five eggs.

6. In order for our whites to beat successfully, we add literally a pinch of salt and start beating with a mixer or blender at low speed until foamy. Next, increase the speed and continue beating for about five minutes.

7. Add 2-3 tablespoons of sugar in small portions at low speeds and continue beating the egg whites, gradually increasing the speed for 10 minutes. The egg whites are whipped until dense peaks form, the mass should be quite thick, even if you turn the dishes over, they should not flow out; in the literal sense, you shouldn’t turn the dishes over, in case they weren’t beaten well enough :)

8. Add a few granules of citric acid, literally a small pinch, or a teaspoon of lemon juice and whisk another drop until everything dissolves.

9. We must place the meringue in a preheated oven to 100 degrees, it is important not to use high temperatures. Place the meringue on a baking sheet lined with parchment paper. You can use a special pastry bag, placing the mixture there in advance. We use two spoons to make the meringue look like fluffy clouds; the larger the spoon, the larger the dessert.

10. Bake for about 1-1.5 hours, always in a closed oven, which we do not open. Next, open the oven slightly, turn it off and let the dish cook and cool for a couple of hours.

So we prepared the meringue recipe in the oven, it didn’t burn, it came off the paper easily, it turned out quite dense and airy.

Do you watch your figure and constantly count calories? Do you think something as sweet as meringue is not for you? We hasten to please you and offer an amazing meringue recipe without sugar and eggs, namely a dietary vegetarian dessert. The main ingredient of our dessert is very unusual, it is called aquafaba - this is a viscous liquid that is obtained after boiling chickpeas or other legumes, the liquid that we usually pour out after cooking. And its whole secret is that due to its high protein content, in combination with starch, it whips as well as egg white. This means that you can make Mousses, soufflés, meringues, airy biscuits and even foam for coffee.

We are preparing meringue, the classic recipe uses egg white and sugar, but we will prepare it from a decoction of chickpeas and maple syrup.

For aquafaba (150 ml):

Water - 700 ml.
Chickpeas - 200 grams;

For the meringue:

Maple syrup - 100 ml;
Aquafaba - 150 ml;
Salt - 1 pinch;
Citric acid - ⅓ tsp;
Beetroot juice - optional;
Vanillin - ½ tsp;

Preparing meringue without sugar:

1. Prepare aquafaba, wash the chickpeas, soak them for 8-10 hours or leave them overnight. Drain the water.

2. Add 400 ml of clean water and put on fire. Cook until soft for about 2 hours, covered. During the cooking process, the water will boil away, so add another 300 milliliters.

3. At the end of cooking, there should be a little water left in the pan, just as much as we need, about 150 milliliters. The broth is ready, and you can make delicious cutlets or cutlets from the chickpeas themselves.

4. Pour the liquid into a deep container and beat in a mixer at high speed until white foam. Five minutes and the foam is ready.

5. Now add the heated maple syrup, continuing to beat until soft peaks form.

6. Add citric acid, salt and vanillin.

7. Beat until stiff peaks form.

8. Transfer the resulting mass into a pastry bag or bag with the tip cut off.

9. Squeeze the cream onto a baking tray lined with baking paper; we added a little beetroot juice to part of the mixture for a beautiful color. If the mixture spreads, it means you haven't whipped it enough.

10. Place our meringues in a preheated oven at 100 degrees for one hour.

11. If the meringues are hard and release well from the paper, then they are ready, but it is important to leave them in the oven until they cool completely.

By the way, 100 grams of the product contains only 154 Kcal.

Alexander Khoroshenkikh

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How to make meringue at home? You can prepare a classic meringue recipe at home using one of the methods listed below. The main differences are not in the choice of ingredients (the classic pairing is eggs and sugar), but in the features of the cooking technology - in the oven, microwave, water bath, multicooker.

Meringue (meringue) is an incredibly delicious dessert originally from France with a romantic name. Prepared on the basis of egg whites and sugar. Various ingredients are added to taste, including vanilla, powdered sugar, lemon juice, and coconut.

Types of meringues

Culinary experts distinguish 3 main types of delicate delicacies.

French

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

Italian

Meringue is prepared using boiling sugar syrup. Often used for filling cakes.

Swiss

The peculiarity of the “Alpine” meringue lies in the unique technology of beating egg whites. To prepare the protein base, a water bath is used.

How many calories are in meringue

Meringue is a sweet treat, not a dietary product. Meringue contains 250-300 kcal per 100 g, which is a high indicator for an airy and light dessert. The bulk of the kilocalories comes from carbohydrates (69 g/100 g) due to the large amount of sugar. Meringue contains virtually no fat.

The energy value increases when meringue is used as an ingredient for cakes and pastries. Fatty pastry creams, whipped cream and other high-calorie foods increase the overall nutritional value of dessert with meringue up to 400-450 kcal/100 g.

Helpful tips before cooking

Beat the egg whites in a thoroughly washed bowl that has been wiped dry.
Use glass or metal bowls for whisking.
Mixing sugar with egg whites before whipping is strictly prohibited.
For faster dissolution, use powdered sugar instead of sand.
To make the dessert more stable and dense, refrigerate the egg whites before cooking.

Meringue - a classic recipe

Ingredients:

Egg white – 4 pieces,
Sugar – 240 g.

Preparation:

I separate the whites from the yolks. I pour it into a separate bowl. I beat and gradually add sugar.
Mix the meringue ingredients thoroughly. I pour it into a bowl and place it in a water bath (a pan of boiling water). Gently beat the sugar-egg mixture at high speed.
I get a homogeneous white mass. For convenience, I transfer it to a cooking bag.
I cover the baking sheet with parchment paper. I carefully squeeze beautiful cakes out of the bag. I put it in the oven at 100 degrees. I cook the meringue for 80-120 minutes.

Video recipe

Eat for your health!

Homemade apple meringue

Ingredients:

Apples – 3 pieces,
Lemon juice – 1 large spoon,
Sugar – 4 tablespoons,
Powdered sugar – 160 g,
Chicken egg - 3 pieces,
Water – 1 large spoon.

Preparation:

I wash my eggs with a sponge. I break it into dishes. I use a separator to separate the yolks. I send the whites to the refrigerator. I leave one yolk.
Wash the apples. I carefully peel the skin, remove the stem and seeds. I cut into thin pieces. Place the apples in a deep saucepan and add sugar. I add a tablespoon of citric acid. I send it to the stove. I simmer and stir from time to time. I'm trying to soften the fruit. I taste it, checking the amount of granulated sugar.
Let the apple mixture cool. After natural cooling, pour the beaten yolk over the apples. I put it in a baking dish.
I beat the egg whites from the refrigerator using a mixer. Without turning off the kitchen appliance, I add powdered sugar. Beat until smooth and foamy.
I turn on the oven and heat it to 180 degrees. Place the egg mixture on top of the apple layer. Spread evenly over the meringue (adjust if desired).
I put it in the oven for 15 minutes. Before serving the delicious meringue with apple filling, wait 20-30 minutes, allowing the dessert to cool.

Apple pie with meringue

Recipe for fresh baked goods with meringues. Incredibly tasty and easy to prepare. Dear housewives, take note.

Ingredients:

For the test

Sugar - half a glass,
Wheat flour - one and a half cups,
Butter – 70 g,
Yolks – 3 pieces,
Baking powder – 1 sachet.

For filling and meringue

Apples – 5 pieces,
Cinnamon – 1 small spoon,
Butter – 10 g,
Proteins – 3 pieces,
Granulated sugar – 150 g,
Citric acid - to taste.

Preparation:

I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until foamy. I put the whites in the refrigerator for 30-60 minutes.
I add a large amount of sugar to the beaten yolks. Stir until the mixture thickens.
Add the melted butter to the yolks and sugar. I'm whipping it up.
I sift the flour. I add baking powder.

Helpful advice. To prevent the base of the apple pie with meringue from becoming tough and hard, I do not recommend using a large amount of flour. It’s better to take 1.5 cups and get a tender and crumbly cake.

I pour the mixture into the flour. I knead the dough.
I form a big ball. I leave it in the kitchen, covered with a towel to prevent chapping. 30-40 minutes is enough.
While the dough is infusing, I turn to the fruit. Peel the apples and cut them into cubes.
I put butter in a frying pan and melt it. Then I lay out the chopped apples and simmer over low heat for 10-15 minutes.
For piquancy and aroma, I add a spoonful of cinnamon. I mix the apples.
I grease the baking dish with butter. I put the finished dough into the mold. I distribute it evenly.
I preheat the oven to 180 degrees. I send the baked goods for 10-15 minutes. The indicator for dough readiness is a slightly pinkish color.
Gently beat the cooled egg whites. To speed up the process I use a mixer at high speed. I get thick foam.
On the finished dough, evenly distribute the apple filling with cinnamon. I cover the top with a beautiful homogeneous mass based on sugar and proteins.
I send the meringue pie to the oven. Cooking temperature – 140 degrees, cooking time – 15 minutes.

Video cooking

How to make meringue without sugar

A dietary recipe for meringue without sugar is a godsend for those with a sweet tooth who adore a delicate French dessert. Thanks to the use of a sweetener instead of regular granulated sugar, the number of calories per 100 g of meringue is reduced to a minimum value of 52-55 kcal.

Ingredients:

Egg white – 4 pieces,
Lemon juice - 3 large spoons,
Vanilla – 1 small spoon,
Sweetener - to taste.

Preparation:

I break eggs. I separate the yolks from the meringue base - the whites.
Beat the whites together with lemon juice in a separate bowl.
Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I achieve a homogeneous mass with a foamy consistency.
Place baking paper on top of the baking sheet. Using a special pastry syringe with a large diameter, I make neat cakes.
I cook the meringue in the oven at 100 degrees. Cooking time – 60-90 minutes.

When the cakes are ready, do not open the oven door. Leave the meringue inside for a few minutes, then open it slightly and remove it only after 10-20 minutes.

How to make meringue for a cake

Ingredients:

Egg white – 4 pieces,
Lemon juice – 1 small spoon,
Sugar – 200 g,
Salt – 1 pinch,
Condensed milk – 300 g,
Butter – 200 g,
Dark chocolate – 100 g,
Walnut – 100 g,
Cow's milk of medium fat content - 50 ml.

Preparation:

To make the meringue for the “Count's Ruins” cake, I take a deep glass bowl. Beat the egg whites at low mixer speed, gradually moving to medium. After the foam forms, pour lemon juice in portions.
I turn on the mixer at high speed and beat thoroughly for 60-100 seconds. As you mix, add powder and 1 large spoon of sugar. I achieve uniform whipping and complete dissolution of the sweet meringue ingredients in the total mass.
The mixture should become airy, but dense and thick.
To obtain beautifully shaped pieces, I use a cooking bag. I prefer the rose attachment.
I cover the baking sheet with parchment. On top, at a sufficient distance from each other, I place meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringue will retain its shape and will not spread.
To ensure uniform drying (cooking) of the dessert, turn the oven on at 90 degrees. I set the timer for 1 hour. From time to time I open the door to check the condition of the cakes. The meringue should retain the natural white color characteristic of egg whites.
Transfer the melted butter to a separate bowl. Beat with a mixer at high speed.
Gradually add condensed milk, continuing to stir. After 3-4 minutes of whipping, you will get a fluffy and homogeneous mass.
I'm assembling the cake. I take a large flat plate. I spread the meringue evenly. I leave space between the cakes. I grease the bottom of each delicacy with condensed milk cream and butter.
Then I again put a layer of meringue with a coated bottom. I arrange the meringues in a beautiful mound. I decorate the top with cream.
Place the chocolate chopped into slices in a separate bowl. I pour hot milk on top. Stir vigorously until smooth, so that the chocolate does not curdle due to high temperature.
I decorate the cake with chocolate icing on top.

Helpful advice. To prevent the meringue cake from turning out too sweet and cloying, use dark chocolate rather than milk chocolate.

How to make meringue in the microwave

An express recipe for delicious meringue in the microwave with limited time. Three ingredients and a couple of free minutes, and the delicacy is ready!

Ingredients:

Egg white – 3 pieces,
Lemon juice - half a teaspoon,
Powdered sugar – 1 cup.

Preparation:

I beat the egg whites. I add powdered sugar. I beat it again.
For convenience, I put the tender and airy mass in a pastry bag.
I take a flat and large plate. I put pastry paper on top. I carefully squeeze out beautiful meringues at a short distance from each other.
I put the fluffy dessert in the microwave. I set the power to 800 W. Cooking time – 30 seconds. If the microwave does not have high power, increase the cooking time to 60-120 seconds.
After cooking is complete, do not open the microwave door for one minute. The meringues will “ripen”.