How to properly prepare meringue at home. How to make meringue fluffy

The name of this delicacy is literally translated as “kiss”. Its composition is simple, like everything ingenious, but not every housewife can make the perfect airy, melt-in-your-mouth meringues. Below are all the secrets of meringue at home, various variations of the dessert with berries, nuts and chocolate, prepared in the oven and microwave.

In meringue recipes you can find flour, starch, vanillin, citric acid and salt, and the classic version involves using a minimum of ingredients, in the following ratio:

• 2 squirrels;
• 200 g of powdered sugar.

Recipe step by step:

1. In a clean, fat-free bowl, start beating the egg whites at medium speed with the mixer. When they turn into a light foam, gradually add powdered sugar until the mass becomes dense, stable and shiny.
2. Meringues are not baked, but dried, so it is preferable to cook them not on a baking sheet, but on a wire rack covered with parchment. To ensure that the finished products adhere better to the baking paper, it should be greased with oil.
3. Snow-white clouds placed on parchment are sent to dry in a preheated oven. If there is a convection mode, then you should use it. During drying, the door should not be opened, and the dessert should cool without sudden temperature changes - with the door slightly open.

Drying time and temperature will depend on what texture you want the finished product to have. For crispy cookies - 110 degrees and about 1.5 hours, for soft and delicate products - 150 degrees and about 50-60 minutes.

How to steam

French dessert prepared in a steam bath turns out much more fluffy and stable.

To prepare one of its variants with the addition of nuts, you must prepare:

• 4 squirrels;
• 180 g white crystalline sugar;
• 2-3 drops of vanilla essence;
• 50 g crushed roasted nuts.

Preparation:

1. Place the bowl with the egg whites and sugar in a steam bath and start whisking these ingredients at the minimum speed of the electric mixer. After about 10 minutes, the mass will reach the desired consistency.
2. Remove the whites and sugar from the stove and place in a large container with cold water, add vanilla essence, beat for a while until the meringue cools.
3. Next, add the chopped nuts and mix gently with a spatula. Spoon small cakes onto the prepared baking sheet and dry at 130 degrees. When preparing dessert in a gas oven, you should ensure that the temperature in it does not rise above 110°C.

With strawberry

An airy dessert based on proteins and sugar turned into a meringue cake, named after the great ballerina Anna Pavlova.

To prepare it you will need:

• 4 squirrels;
• 130 g sugar;
• 15 g starch;
• 210 g of powdered sugar (including 100 g for cream);
• 7 ml lemon juice;
• 400 g weighed sour cream;
• 150 g strawberries.

Cooking technology:

1. Mix 110 g of powdered sugar and sift with starch. Beat the whites with a mixer, adding sugar one teaspoon at a time. Each subsequent portion is administered after the crystals of the previous one have completely dissolved.
2. Following the sugar, add a mixture of powder and starch into the whites. The result should be a fluffy and stable mass that will not fall out when turning the bowl over.
3. Using a pastry bag, pipe “nests” or “baskets” onto the parchment. If there is no bag, simply spoon out the meringue and use it to make a depression in the center.
4. Bake the airy bases for about one hour at 110-150 degrees. Also leave to cool in the oven with the door ajar.
5. For the cream, beat the weighed sour cream and add powdered sugar. Pipe or spoon cream into the center of the meringue baskets and garnish with chopped strawberries.

French meringue with cranberries

The sweetness of the French meringue is perfectly balanced by the cranberry sourness.

To make this perfect dessert you will need:

• 4 chicken egg whites;
• 200 g sugar;
• 2-3 g vanillin;
• 5 ml lemon juice;
• cranberries to taste.

Sequence of actions:

1. Using a mixer, beat the whites until soft foam of medium stability, then add sugar and vanilla in small portions, continuing to beat until creamy. At the very end, add lemon juice. This ingredient will hide the egg flavor in the finished dessert.
2. Rinse the cranberries thoroughly under running water and dry them using paper towels. Before adding to dessert, there should not be a drop of moisture on the berries.
3. Line a baking sheet with parchment and grease it with butter. Use a teaspoon to scoop out small round cakes (about 3 cm in diameter) from the beaten egg whites. Place a few cranberries into each flatbread.
4. Bake the meringue for 25-30 minutes at 180 degrees on the middle level of the oven. Then open the door a little and leave the dessert until it cools completely. Without a sharp change in temperature, the cakes will not fall and will remain just as high.

In the microwave

Meringues prepared in a microwave oven according to this recipe are no different from classic meringues, but the cooking process will take half as much time.

The dessert includes:

• 3 egg whites;
• 200 g fine granulated sugar or powder;
• 3 g citric acid;
• 3 g salt;
• 5 g soft butter.

How to make meringue in the microwave:

1. Add a couple of tablespoons of sugar mixed with table salt to the whites and start beating this mixture with an electric mixer at medium speed.
2. When the sugar and salt have dispersed, add another portion of sugar mixed with citric acid. After waiting for it to completely dissolve, add the remaining sugar in the same small portions.
3. Place the finished fluffy mass of sugar and egg whites on a microwave rack lined with parchment. Preheat the oven to 130 degrees, then place a rack with meringue in it and cook in convection mode for 30 minutes at the same temperature to which the microwave was preheated.

Homemade chocolate meringue

This version of chocolate meringue is not only devoid of the inherent sweetness of meringue, but also turns out to be a beautiful marble color.

The list of ingredients that will be needed during the cooking process will be as follows:

• 2 squirrels;
• 100 g sugar;
• 50 g dark chocolate.

Prepare as follows:

1. Finely chop the chocolate with a knife and place in a tightly sealed plastic bag. Next, the chocolate in the bag needs to be brought to a liquid state. To do this, immerse the bag in hot water for a few seconds (no more than 20) and knead the contents of the bag with your hands. If you need to bathe in boiling water, repeat.
2. Beat the whites with a mixer until foamy, without reducing the speed of the mixer, add sugar. A smooth, glossy mass should come out. Cut off a corner of the bag of chocolate and evenly distribute the chocolate over the whipped whites in chaotic strips.
3. Using a silicone spatula, mix the egg whites and chocolate with a few movements from top to bottom, maintaining a beautiful marbled pattern. Place the meringue on a baking sheet lined with parchment and bake for an hour at 130 degrees.

Preparing a “wet” dessert

Wet meringue (meringue) is used by confectioners in two of its forms - as a cream for decorating cakes, pastries, cupcakes and Easter cakes; in the form of oven-dried crispy cookies.

The recipe for this versatile dessert includes:

• 2 squirrels;
• 100 g sugar;
• 5 g vanillin;
• 3.5 g citric acid.

Algorithm of actions:

1. Beat the whites until they form a medium thick foam, then place them in a water bath and continue beating, adding sugar little by little. At the very end, add vanillin and citric acid.
2. After 7-10 minutes of whipping the meringue in a bathhouse, it will reach the desired density. After this, it should be removed and beaten for another five minutes so that the mass cools down sufficiently.
3. The finished “wet” dessert can be used to decorate confectionery products or dried in the oven and served as an independent dessert.

Meringue on a stick

A bamboo stick and a couple of drops of food coloring can turn an ordinary white meringue into a bright cake that will appeal to both big and small sweet tooths in taste and appearance.

Ingredient proportions for the treat on a stick:

• 3 squirrels;
• 165 g sugar;
• 8 g vanilla sugar;
• a few drops of food coloring.

Progress:

1. Place the whites with sugar, including vanilla, in a saucepan in a steam bath. Stir the contents of the container vigorously with a hand whisk so that the whites do not curdle and the sugar is completely dissolved. Do not beat the mixture at this stage.
2. As soon as you can no longer feel the grains when rubbing the mixture between your fingers, remove the whites from the bath and beat with a mixer until they cool completely. During this time, the mass will increase in volume, thicken, become snow-white and glossy.
3. If desired, color part of the meringue or the entire mass, adding dyes at the very end. Using a closed star attachment, pipe the meringue onto a baking sheet lined with parchment and insert skewers or bamboo sticks.
4. The meringue on the stick should be dried at 90-100 degrees for one to one and a half hours. To prevent the dessert from softening and falling off, it should cool in the oven with the door ajar. Carefully remove the cooled meringues from the paper.

The subtleties of making perfect meringue

Despite the simplicity of the composition of the dessert, there are several secrets on how to cook meringue in the oven:

1. It is important that when separating the whites from the yolks, not a drop of the latter gets into the meringue, otherwise the meringue simply will not whip up.
2. The bowl for whipping must be dry and clean; it can also be degreased by wiping it with a cotton pad soaked in lemon juice. Do not beat egg whites in an aluminum container as they may darken.
3. If the cakes contain starch and/or flour, then these ingredients must be sifted; this procedure will add fluffiness to the dessert.
4. Sugar is added to proteins in small doses, only after the previous portion has dissolved.
5. It is very convenient to prepare meringues in the evening, leaving them in the slightly open oven overnight, then in the morning you can enjoy the fluffy delicacy with a cup of tea or coffee.

What you need to know when making meringue at home

1. The container in which the meringue will be prepared must be absolutely dry and clean.
2. The dishes must also be chilled. To do this, before preparing dessert, put it in the freezer for 10-15 minutes. It is better to choose dishes for preparing meringues from stainless steel, glass or copper. It is better to avoid plastic containers, as they absorb fat.
3. It is necessary to use proteins at room temperature. There is an opinion that the whites should be cold, but in fact, this only promotes good separation of the whites from the yolk, and for better whipping we still recommend using whites at room temperature. Another secret: the eggs should be 4-5 days old; such eggs beat better than fresh ones.
4. You need to perfectly separate the whites from the yolks. Not a drop of yolk is allowed in the protein mass, otherwise the meringue will not work. We advise you to first separate the whites into a cup and then pour them into a common container. This way you will protect yourself from unnecessary yolk getting into the mass.
5. Sugar must be completely dissolved. After the beating process, the sugar should not crunch, but the mass should be completely smooth.
6. Meringue is not baked, it is dried. A common mistake in preparing meringues is high temperature in the oven. It is important to keep the temperature no higher than 110 degrees. If it is not possible to set the exact temperature, you can, as an option, open the oven door 5-10 cm.
7. To better beat the whites, add lemon juice, acid or salt. To improve the texture of the future meringue, just add 3 drops of lemon juice or half a gram of citric acid and salt.
8. There's no need to rush. The most common mistake in making meringue is adding too much sugar at once. It is important to add sugar gradually and on time. Only when the protein mixture has increased 6-8 times during whipping and soft peaks have appeared, should you add sugar. You should add it gradually, 1-2 teaspoons at a time.
9. Meringue depends on the weather. It may sound strange, but it is true. If the weather outside is damp or rainy and the room is very humid, the meringue may not turn out.
10. The skewers must be soaked in water before baking to prevent them from burning.
    Now that you know all the secrets of making basic meringue, let's look at several recipes for meringue on a stick.

Standard Swiss Meringue Recipe

Compound:

• sugar – 160 grams;
• egg whites – 3 pcs.;
• skewers (or Swiss meringues);
• a pinch of salt.

Cooking method:

1. Take a thoroughly washed and dried container.
2. Separate the whites from the yolks (taking into account our tips above). Let the whites sit until they reach room temperature.
3. When the whites have reached the desired temperature, add salt to them and begin to beat. You should start at low speed, gradually increasing it, and when the mixture begins to turn white and thicken, you can increase the speed.
4. When dense peaks have already appeared, you can start adding sugar little by little. At this stage, it is important to add sugar in small portions, beating thoroughly after each addition.
5. The finished mixture should be dense and stick to the whisk without falling off. There is another extreme way to check the readiness of the meringue - turn the bowl with the protein mixture upside down. If nothing comes out, everything is done correctly.
6. We prepare the form in which we will dry the meringue. Cover it with parchment paper. To prevent it from puffing up, grease it with a little oil.
7. Preheat the oven to 100 degrees.
8. We transfer the protein-sugar mixture into a pastry syringe or bag, place it on parchment and insert skewers so that later we get Swiss meringues on a stick.
9. We place our future meringues in an oven already preheated to 100 degrees. The cooking time for dessert depends on the height and size of the cakes. If the meringue has a diameter of about 5 cm and a height of about 2 cm, it takes an hour to dry in the oven. If the pies are small, then the time can be reduced to 30-40 minutes.
10. After this time, turn off the oven, but do not take out the meringue, but let it cool.
    Here is a simple, basic recipe for Swiss meringue meringue. Taking it as a basis, you can improvise with fillings and flavors, complementing this light dessert with chocolate, cocoa, jam, coconut or nuts.

Chocolate meringue on sticks

Compound:

• sugar - half a glass;
• egg whites – 4 pcs.;
• powdered sugar - half a glass + 2 tsp for decoration;
• cocoa – a quarter cup + 2 tsp. for decoration;
• Swiss meringues (skewers).

Cooking method:

1. Take the whites at room temperature, beat them into a dry, clean bowl and beat at medium speed until the mixture begins to turn white and thicken.
2. Now you can add sugar in small portions and beat further at higher speed. At the final stage of whipping, add powdered sugar. Continue beating until thick, dense peaks form.
3. When the mixture thickens enough, add cocoa powder and mix it thoroughly with a spatula.
4. Preheat the oven to 100-110 degrees.
5. Cover the baking sheet with parchment paper.
6. Transfer the chocolate-egg mixture into a pastry syringe or bag, place it on a lined baking sheet and insert the meringues. The diameter of one meringue is usually about 5 cm.
7. Dry the chocolate meringue on the Swiss meringue in the oven for an hour. The dessert should become dry and slightly hard. When everything is ready, leave the meringues inside for 15 minutes.
8. Mix the remaining powdered sugar and cocoa powder. Sprinkle the mixture over the prepared meringues.

Swiss meringue sticks recipe

Compound:

It is important to know!

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• egg white – 3 pcs.;
• sugar – 170 grams;
• food coloring;
• vanilla sugar and vanilla.

Cooking method:

1. Carefully separate the whites from the yolks.
2. Add vanilla and sugar to pure whites at room temperature. Mix. Place in a water bath.
3. Stirring quickly, heat the whites with sugar until it dissolves.
4. Now pour the resulting mass into a mixer and beat first at low speed, then gradually increase it. If desired, add gel food coloring.
5. Beat thoroughly until thick, dense peaks form.
6. We cover a baking sheet with parchment and place the meringue on it using a pastry bag. Insert a skewer into each meringue.
7. Preheat the oven to 100 degrees.
8. Let the meringue bake for an hour and a half, leaving a small gap between the door and the cabinet.
9. To prevent the meringues from getting soft, we don’t take them out right away, but let them cool in the oven.
10. The result should be dry and beautiful meringues on sticks.

Recipe for nut meringue on sticks

Compound:

• egg whites – 2 pcs.;
• hazelnuts (any nut of your choice) – 60 grams;
• sugar – 120 grams;
• a pinch of salt;
• skewers.

Cooking method:

1. First, lightly fry the nuts in a dry frying pan.
2. Grind the roasted nuts in a blender.
3. Preheat the oven to 180 degrees.
4. Line a baking pan or baking sheet with baking paper.
5. Prepare the meringue as indicated in the basic recipe above.
6. When the first protein peaks begin to form, add the roasted nuts and carefully mix everything together with a spatula.
7. Spoon the protein-nut mixture onto a baking sheet with a tablespoon.
8. Bake for about 20 minutes. The meringue should crack slightly on top.
9. Cool the finished cakes in the oven.

Peach meringue on sticks

For the meringue:

• egg whites – 2 pcs.;
• peach confiture – 1 tbsp. spoon;
• powdered sugar – 120 grams;
• a pinch of citric acid;
• meringue.

For the peach jam:

• a third of a ripe or 5-6 pieces of frozen peach;
• water – 2 tbsp. spoons;
• vanillin - a quarter of a teaspoon.

Cooking method:

1. Preheat the oven to 150 degrees.
2. Separate the whites from the yolks. Bring the whites to room temperature.
3. While the oven is heating, prepare the confiture. To do this, finely chop the peaches, put them in a saucepan and fill with water. Place on the fire and cook, stirring. When the peaches become soft, add sugar. Continue cooking, stirring until the sugar dissolves. Blend the resulting peach confiture in a blender and place it on a plate to cool.
4. Beat sugar and egg whites as standard.
5. When the first protein peaks appear, little by little add a tablespoon of confiture to the mixture.
6. Place the resulting mixture on a baking sheet, insert skewers, and set to bake.
7. Leave the meringue in the oven until it cools completely.

There are a huge variety of meringue recipes. It can be made in different colors, shapes, sizes. So, for example, you can make meringue on sticks by simply gluing the finished halves of the dessert with chocolate or cream, and placing a skewer in the middle.

Alternatively, you can make meringue with chocolate filling. To do this, before planting the protein mixture, place chocolate cubes on a baking sheet and the “dough” on top.

Meringue is often used by confectioners as decoration for various cakes and pastries. To do this, meringues of different shapes and sizes are attached to the finished surface of the cake with cream so that a beautiful pattern is obtained. If the meringue does not work out

Even experienced pastry chefs may not always be able to achieve this protein dessert, so don’t be discouraged.
The “spoiled” protein mass can be poured into a baking dish and dried, as we usually do with meringue. The end result will be a meringue cake. You can make several of these cake layers, coat them with any cream, and voila, a delicious meringue cake is ready.

Another option to remedy the situation would be to prepare something similar to a biscuit. We all know that a biscuit consists of proteins, sugar and flour. Therefore, to do this, you need to add flour to the beaten egg-sugar mixture (70-80 grams of flour for 3 whites) and mix thoroughly. Pour the resulting dough into the mold and bake at 180 degrees for 40 minutes. Let the biscuit cool and grease with your favorite cream.

Description

A wonderful dessert with a French name that translates as “kiss”... Melting on the lips, sweet, tender... Of course, it’s meringue or meringue! Want to learn how to cook it at home? It is not difficult:)

A lot of yolks go into the Easter dough, but the whites remain “out of use.” Do you also have a lot of egg whites left after preparing the pasochki? Now we will find a use for them! And very tasty: let’s make real meringue at home! Light, airy, with a crispy thin crust and a crumbly center.

I usually used the leftover egg whites to make an omelette or chiffon cake. But at the same time, I have long dreamed of learning how to make homemade meringue. I even tried to bake cakes for the Kyiv cake once, but due to non-compliance with the temperature conditions, the result was not a white light meringue, but a golden sweet toffee. But the second time I finally learned! And I learned all the nuances, which I will now share with you, so that the meringue succeeds the first time!

The main thing for success: beat the whites correctly - once, and maintain the baking mode - twice. I cook in a gas oven, but I think the recipe would be suitable for an electric one - you just may need to adjust the baking time.

Ingredients:

For 45-50 pieces:

• 3 egg whites (total weight about 100 g);
• 150 g sugar;
• A pinch of salt;
• A pinch of citric acid.

Instructions:

Meringue secret #1 - Fresh eggs!

The first thing we need is fresh eggs. The most recent! Because it is the freshest whites that whip better: they are denser, more elastic, and the foam from them holds its shape well. And from old proteins the foam is not so stable. How can you tell if an egg is fresh? Carefully break it onto a saucer and look: the old white is spreading; for fresh ones, lie around the yolk in an elastic oval.

Previously, I poured from one half of the shell to the other - the white poured down into the bowl, and the yolk remained in the shell. But this method is not the best, since sometimes the sharp edge of the shell can damage the yolk, and if even a little gets into the whites, they will not whip up properly. Therefore, it is much more convenient to pour the egg into your hand: the yolk remains intact in the palm, and the white is poured through your fingers into a bowl.

And also, break each egg over a separate bowl: if you suddenly get a stale one, you don’t need to replace all the whites.

Now let's figure out how much sugar we need. For 1 white of a medium egg, take 50-60 g of sugar. For 3 proteins - respectively, 150-180 g.

For an excellent meringue, in addition to proteins and sugar, you will need a few more grains of citric acid and a pinch of salt: these additives improve whipping, add stability to the foam, and the acid slightly brightens.

Please note: the result depends not only on the correctly selected products, but also on the condition of the dishes. Both the container in which you beat and the whisks should be clean, dry and not greasy. Therefore, wash them thoroughly, wipe with a lemon wedge and wipe dry. And you can start!

There is an opinion that it is necessary to beat chilled egg whites. This is not entirely true. When chilled they whip up faster, but when warm they whip up better! From the physics course we know that when cold, substances compress, and when warm, they expand. So, in cold proteins, the bonds between molecules are less extensible, so they cannot accommodate many air bubbles that form foam. They whipped it up quickly and that was it. And then they settled down just as quickly. And although warm whites need to be whipped a little longer, the molecular bonds in them are more elastic and can hold much more air, and are more stable. Therefore, we take the whites out of the refrigerator half an hour in advance so that they warm up to room temperature.

Add a pinch of salt to the whites and beat at low speed for 2 minutes. At first, the mass will be translucent, foamy, with bubbles, as if in champagne; then it will gradually turn white and thicken - and now you have a light, but quite thick foam, on which traces of the corollas remain. It's time to slowly add sugar.

But we don’t drink all at once! Add sugar 1-2 teaspoons at a time, whisking constantly. Along with the first spoon of sugar, add a few citric acid crystals.

I add sugar 1-2 spoons every 15-10 seconds. It takes 6-7 minutes to introduce all the sugar. Gradually increase the beating speed from low to medium and then to maximum. After adding all the sugar, beat for another 1.5-2 minutes at high speed. The foam is getting thicker.

It is enough to beat when it reaches the condition of “hard peaks”: take out the mixer and look at the “snowy peaks” - do they rise proudly and do not bend? Great! Control check: turn the bowl over :) A well-beaten mass will not only not fall out, it will not even move!

Cover the baking sheet with parchment, grease with butter or vegetable oil - a little. Place the mixture in a pastry bag with a nozzle or just a corner cut off and place it on a sheet of benzene. You can put it out with a spoon dipped in water, but with an attachment the cakes come out with a more beautiful shape. Place them 3-4 cm from each other - in the process the meringue spreads a little and becomes larger. You can make many small cakes or one large cake layer.

Place the meringue in the oven, preheated to 110C, in the middle, and bake. By the way, it is more correct to call the raw protein mass meringue, but when baked it is already meringues.

In order for the meringue to turn out the way you want - dry and light - you need a fairly low temperature. In fact, it is not baked, but dried. Therefore, the temperature in the oven can fluctuate between 100 - 120C.

You should not exceed the threshold of 120C, since the high temperature melts the sugar in the meringue, forming that same caramel toffee of a golden-amber hue. This meringue stretches and sticks to your teeth like chewing gum :)

So the optimal temperature would be 110C.

At this temperature, the meringue dried in my oven for 2 hours. For different ovens and depending on the size of the bezes, the time can vary from 1.5 to 2 or a little more hours.

First, touch gently: the surface of the finished meringue is not sticky or soft, it is dry and does not leave marks on it. Tap the meringue with your finger: if it is dry enough, you will hear a dull rustling sound. The color changes from white to light beige. You can break one piece and see if the middle is dry or still wet.

Leave the finished meringues in the switched off oven until they cool completely. Then remove and place on a wire rack. Or on a platter. (19 votes, average: 4.3 out of 5)

The original French dessert under the loud name “meringue” has spread all over the world and is firmly rooted in many countries. The most delicate airy structure, exquisite taste and pleasant aftertaste do not leave adults and children indifferent. Meringue is served in many famous restaurants and used to decorate cakes and pastries. Making dessert at home is rightfully considered a valuable skill. If you want to please your guests, feel free to choose a recipe and begin the procedure. Let's consider only the most delicious options.

Meringue: a classic of the genre

Professional confectioners have developed a basic technology for making meringue at home. Everything else is just variations.

• chicken egg white - 3 pcs.
• powdered sugar (beetroot or cane) - 165 gr.
• citric acid - 2 pinches

1. To prepare the meringue, only fresh eggs of the first category are used, which must be placed in the refrigerator 2 hours before being ready. Separate the yolks from the whites, place the latter in a deep bowl. Important! Separate the whites into a separate container, then transfer them to a common mixing bowl. Such a move will eliminate the possibility of partial yolk getting in if it breaks.
2. When all the chilled whites are in the container, turn the mixer on medium power and beat for 10 minutes. You need to get a thick, dense foam.
3. Once this happens, prepare the powdered sugar. Scoop it up with a tablespoon and carefully pour it into the mixture, while stirring with a mixer at low power. Whisk until the granules are completely dissolved. Important! For 1 egg white there are 55 grams. powdered sugar. If you are preparing meringue for a large company, calculate the required proportions for a specific case.
4. When the egg-sugar mixture is ready, proceed to the next step. Place the mixture in the refrigerator for 10 minutes, when the time is up, take it out and beat again. With every minute that passes, the foam will begin to turn white and bubble; at this moment you need to add 2 pinches of citric acid and mix again.
5. Beat the meringue with a mixer for about 3 minutes at maximum speed. A visual inspection will help determine the readiness of the composition: remove the arrow of the device from the mass, evaluate the density of the foam. The air peak should retain its shape without dripping. You can also add a tablespoon to the composition; the foam will not fall off from it.
6. After preparing the cream, take out the baking sheet and line it with baking paper or foil. At this time, preheat the oven to 160 degrees, proceed to the following manipulations.
7. Scoop the meringue with a tablespoon and form it into a ball on the surface of the baking sheet. Since the mass tends to increase by 2-2.5 times, calculate the distance between the bezels based on the knowledge gained.
8. After placing the air mass on baking paper or foil, place the baking sheet in an oven preheated to 160 degrees. Immediately reduce the heat to 130-140 degrees, otherwise the meringues will set on the crust, but will not bake inside. Cooking time is a quarter of an hour, no more.
9. After the specified period has expired, turn off the oven and do not open the door. The meringues should be kept inside until completely cooled.

Important!
There is another cooking technology: set the temperature to 110 degrees, bake the cream for 1 hour.

• chicken protein - 3 pcs.
• granulated sugar - 145 gr.
• sesame - 35 gr.
• dark chocolate - 55 gr.
• citric acid - 10-12 gr.

Citric acid can be replaced with citrus fruit juice, increasing the amount by 3 times (about 35 ml).

1. Prepare a non-stick frying pan and heat it over high heat. Add sesame seeds, fry for about 3 minutes, stirring constantly. When the product turns golden, pour it into a dry bowl and let cool.
2. Grate a bar of dark chocolate on a coarse grater or chop it in another convenient way (replace it with milk chocolate if desired).
3. Place the chicken whites in a deep container, turn on the mixer at maximum speed and beat the eggs into a thick foam (beating duration varies between 5-7 minutes).
4. As soon as the mass rises and thickens, pour in lemon juice or add acid, while continuing to work with the mixer. Begin adding granulated sugar slowly while stirring at medium speed.
5. When the mass becomes dense and thick, turn off the device. Add the roasted sesame seeds, stir with a fork, and add the grated chocolate. Mix the mixture thoroughly until it reaches a dense and thick consistency.
6. Preheat the oven to 145-150 degrees. At this time, take out a baking sheet and line it with baking paper. Pour the meringue into the sleeve, squeeze out in small portions, keeping a distance of 5-7 cm between the balls. If you wish, you can distribute the product with a regular tablespoon, as in the previous recipe.
7. Place the mixture in the oven to bake for 20-25 minutes. After this time, do not open the door, let the dessert cool. If desired, you can decorate the top of the treat with whipped cream and a slice of strawberry.

• granulated sugar or powdered sugar - 275 gr.
• egg white - 5 pcs.
• chopped salt - 1 pinch
• citric acid - 1 pinch
• butter - 115 gr.
• condensed milk (boiled) - 150 gr.
• milk chocolate - 100 gr.

1. Place chicken whites in the refrigerator for 40 minutes. Later, take them out and move them into a deep container. Add citric acid and beat with a mixer for 10 minutes. Ultimately, you should get a stable, thick foam.
2. Begin to carefully add granulated sugar (it is better to replace it with powder). In this case, you need to simultaneously beat the mixture at medium speed. When the crystals are completely dissolved, increase the power and bring the mixture to a shiny state.
3. Check the composition for density: tilt the bowl, evaluate the consistency. Foam should not leak out. Place it in a pastry sleeve and line a baking sheet with baking foil.
4. Preheat the oven to 50 (!) degrees. Squeeze out small balls, keeping a distance of about 5 cm between the meringues. Place the baking sheet in the oven for 3.5 hours until the mass dries completely and becomes crispy.
5. Start preparing the cream. Cut the butter into small pieces and leave at room temperature to soften. After this, grind the boiled condensed milk with butter until smooth, beat.
6. Break the chocolate bar into squares, place them in an enamel pan and melt in a steam bath. It should remain liquid throughout the cooking process.
7. Dip the flat part of the meringue into the chocolate and do the same with the other meringues. Place them on a plate and refrigerate for 1 hour.
8. At the end of the period, take two meringues, pour cream of butter and condensed milk between them, glue the two parts into one. Place the dessert in the refrigerator again and wait for it to completely harden (about half an hour).

Serve the delicacy chilled, otherwise it will soften.

To prepare dessert using traditional French technology, please read the important tips regarding the procedure.

1. At the slightest hint of moisture, the dessert begins to become soggy, as a result of which the structure and overall impression of consumption are distorted. The recommendation relates to the choice of utensils: mix the ingredients only in dry bowls, water ingress is unacceptable.
2. Before placing the ingredients in a mixing container, degrease the container. Soak a cosmetic swab in vodka or rubbing alcohol and wipe the bowl.
3. If you don't have a mixer, use a regular whisk. However, it is unlikely that it will be possible to achieve the desired consistency, since the mass will be difficult to beat. To give the whites the necessary fluffiness, wipe the bowl with a slice of lemon or a cotton pad soaked in citrus juice.

It is important to understand that the meringue does not need to be baked, you just need to dry it. In this case, it is necessary to observe the temperature regime and the holding time of the mass in the oven. If your oven has a conventional function (moisture extraction), use it.

Video: recipe for making crispy meringue

Like meringue and meringue. What is the difference between the treats? They look exactly the same, and their compositions are identical. But the topic of the difference between these two sweets is still not closed and raises many questions and debates.

What is the difference between meringue and meringue?

The most popular opinion about the difference between meringue and meringue is that they are not the same thing, although the composition is the same, but the methods for preparing these confectionery delights are different.

So, meringue is an egg cream made from egg whites and sugar. And meringue is a baked crispy delicacy made from meringue laid out in a certain shape.

Origin story

The difference between meringue and meringue can also be traced in its origin. The word “meringue” comes from France, and translated into Russian means “kiss”.

But with the term “meringue” everything is not so simple. One version says that this word is also of French origin, but it came to France from the Swiss city of Meiringen, where a pastry chef named Gasparini lived. The date of appearance of this delicacy dates back to the 17th century. A significant event for the confectionery world happened quite by accident: one day the master got carried away with beating the egg whites so that they turned into a thick foam. And Gasparini, deciding to experiment, put the whipped whites in the oven.

The result was a sweet, crispy delicacy that the local nobility really liked, and then gained popularity among ordinary people, because its preparation did not require much money or time.

The second version of the origin of meringue refers to the name of the famous chef François Massialo, who added this recipe to his book at the end of the 17th century.

They claim that the pastry chef developed the recipe for the delicacy on his own when he had extra proteins left. He beat them with sugar and decided to bake them. Francois Massialo began to call this dish “meringue”.

General rules for preparing meringues

Today, there are several options for preparing meringue and meringue. What is the difference between them, we will explain further.

The most popular way of preparing these delicacies is French, there is also Swiss and Italian. But for all these recipes there are general rules that should not be violated, otherwise the dessert will not work.

• The bowl for whipping egg whites must be absolutely dry, there should not be a drop of water or fat in it, otherwise the pastry chef will not see a cool protein foam.
• Sugar should be added only after the whites are whipped into foam.
• Do not allow even a drop of yolk to get into the white.
• The powdered sugar for cooking must be fresh, otherwise there is a high probability that it will pick up moisture from the air and a thick foam will not work.
• If the foam adheres tightly to the whisk, this indicates the meringue is ready.

The meringues, photos of which are presented in this article, are dried rather than baked. Therefore, throughout the entire cooking time, you should keep the oven door ajar, about one or one and a half centimeters. An exception is baking meringue according to a Swiss recipe.

If you leave the oven completely open, the meringues may burn or remain slightly moist inside.

Already cooked products should be stored in a tightly closed container, as they can absorb moisture from the air and soften.

French recipe

We have found out what is the difference between meringue and meringue, as well as the general cooking rules, and now let’s proceed directly to preparing the delicacy.

This recipe is of medium difficulty to make. It will take three and a half hours to create this confection.

After the time has passed, do not rush to scrape the meringues. After cooling, they peel off without problems.

Swiss recipe

Consider the following method of preparing meringue and meringue. You can find out the difference between it and the French one by carefully reading the following recipe.

It will take half as much time to prepare, the ingredients remain the same.

1. The mixing bowl should be placed in a container of hot water. The water temperature should not be higher than 42 degrees, otherwise the proteins will overheat. The peculiarity of the Swiss recipe is that the whites are immediately whipped with sugar.
2. Place the meringues in the oven, which is preheated to 110 degrees for 50 minutes or an hour, bake with the oven door closed.

The meringues turn out denser than in the French version, a little soft inside.

Italian recipe

Preparing this delicacy will not take more than an hour and a half. The ingredients for the recipe are as follows: two eggs, two hundred grams of sugar and one hundred grams of water.

First you need to pour sugar into a container and add water to it, cook over low heat until the mixture thickens a little. Beat the whites until they reach a slightly stiff peak and add them in a thin stream to the hot syrup. When pouring in the whites, you need to vigorously beat the mass until it thickens strongly.

Not everyone can handle this method of preparing meringue and meringue. What is the difference in this recipe is obvious - the products turn out to be especially tender and airy, but during their preparation you should be careful and take your time.