The bizet recipe is the easiest. How to make meringue at home

How to make meringue at home

Making meringue at home still causes a lot of controversy. It seems that you have taken into account all the subtleties, you will do everything according to the recipe, but either the whites will not form a foam, then they will get wet on the second day, or they will become covered with an unhealthy tan with an unpleasant odor.

A short recipe for meringue fits into one sentence: separate the whites from the yolks, beat with sugar and bake. But! It is necessary to take into account a number of requirements, deviation from which can lead to disastrous results.

1. To prepare boiling white perfect meringue you will need: for 8 whites – 500 g of granulated sugar (preferably powder). You cannot use less sugar, otherwise the meringue will become wet on the second day.

When making meringue, the ratio of sugar to eggs is important.

2. Everything must be dry: dishes, egg whites, granulated sugar.

Dry the granulated sugar on a baking sheet. It is enough to heat it and leave it open until it cools two or three times. Sugar is sometimes sold so raw that during this procedure a crust forms on its surface - break the crust and dry it.

granulated sugar needs to be dried in the oven and cooled

Cool to room temperature before mixing with egg whites.

Separate the whites from the yolks so that the yolk is not broken. To do this, you can lightly crack the middle of the egg and allow the white to spill into the bowl. Then pour from one half of the shell to the other until the yolk remains there alone. It's even better to play it safe and leave some protein in the shell.

A few hours before cooking (overnight), leave the whites in an open bowl on the top shelf of the refrigerator. This will allow them to cool and dry a little more.

The dishes should be free from the slightest sign of moisture or grease and cool.

3. Beat with a mixer - the surface of the cream should be open. First, beat the egg whites and add a few salt crystals at the very beginning.

Add sugar in small portions. Don't add anything else.

it is important to add a few salt crystals

Spread the whipped cream onto the greased vegetable oil tray with a spoon - there are no secrets here.

4. Meringue is dried, not baked. When I try to bake the cake, it burns in the fourth minute.

The oven should be open and set to just enough heat so that the meringue pan is moderately hot. It is advisable to turn off the oven every half hour or hour and wait for the baking sheet to cool down. At this point, the meringue dries especially well. It will take several hours to dry. As soon as the meringue can be removed from the baking sheet (using a spatula, try to move it), the cake can be considered ready.

the meringue will dry in the oven for 2 hours

Heating the meringue from above is unacceptable.

A frozen cloud of whites whipped with sugar - airy meringue. A perfectionist's dream.

Meringue recipe from Paul Bocuse

Meringue is french cuisine. Meringue is our meringue. Today we will prepare meringue according to the recipe of the famous Frenchman Paul Bocuse.

Ingredients:

1. 2 squirrels
2. sugar 185 grams
3. a little bit of powdered sugar

• The bowl for whipping must be completely clean - absolutely dry;
• overbeating the whites is just as bad as underbeating them;
• The whites are rather not baked, but dried (on low temperature 100-125 degrees);
• the whipped mass should be very stable (in French, “until the birds’ beaks”);
• checking the readiness of the proteins - turn the bowl over and you are not harmed;
• Sprinkle the whites laid out on a baking sheet with powdered sugar through a strainer.

The history of meringue and everything about it

Delicate and crispy meringue cakes have long taken their place place of honor on the list of the most popular and favorite sweet desserts. But due to the complexity of preparation, many of us prefer to buy meringue at the store rather than making it ourselves. In order to learn how to cook meringues correctly, study our culinary tips.

Meringue or meringue (French baiser - kiss; French meringue - meringue) is a French dessert made from whipped egg whites with granulated sugar and baked in the oven. Sometimes cornstarch or cream of tartar is also used (as a binding ingredient). Vanilla and a little almond or coconut extract are often added to the meringue. The cakes are light, airy and very sweet.

Story

The word "Merringue" comes from the French. "baiser" - kiss. For the word "Merengue", regarding its origin, there are two hypotheses. According to the first, meringues were invented in the city of Meiringen (in Switzerland) by the Italian chef Gasparini. But the 2nd hypothesis is considered the most probable: Francois Massialo was the first to use the word “meringue” in his cookbook (1692).

Types of meringues

The basis of any meringue is egg whites and sugar. But sometimes the cooking recipe also involves the use of nut flour, starch and other components. Cooks who do not have enough experience sometimes have a very difficult time with meringue cakes, so now we will tell you about the secrets of its preparation.

There are three main methods for making meringue:

1. French,
2. Italian,
3. Swiss.

The simplest is the French method (the cakes are obtained in a simple, unpretentious shape): beat the chilled egg whites into a strong foam, add a pinch of salt and beat, gradually adding granulated sugar, until stable peaks form. This method of making meringue cakes is the most common.

It is more difficult to make Italian meringue (it can also be used as a cream or filling for confectionery): pour hot strong sugar syrup into the pre-whipped whites, without stopping beating, in a thin stream, without stopping beating. Beat the mixture until it cools completely.

Meringue prepared using the Swiss method is the strongest and densest. It can hold any shape, any complex patterns can be made from it. To prepare, you need to boil water in a saucepan and place a container with egg whites and sugar over it (the water should not touch the bottom of this container while boiling). Beat the whites slowly until the granulated sugar is completely dissolved, and then increase the speed and bring to a dense thick mass. "Swiss meringues" are most often used for the dessert "Pavlova Cake".

Cooking time: 2 hours 20 minutes Servings: 50

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's 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;
• Pinch citric acid.

Homemade meringue: recipe in the oven

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.

Trick number 2 - how to separate the whites from the yolks

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 into the bowl through your fingers.

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.

Know-how No. 3 - proportions and composition

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 - 150-180 g, respectively.

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!

Important point No. 5 - egg temperature

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.

Making homemade meringue:

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 not only won’t fall out, it won’t 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 simply with 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.

If you have a culinary syringe with attachments, use it to form the meringues. It turns out beautiful!

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.

At what temperature should you bake meringues in the oven?

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.

The threshold of 120C should not be exceeded, since high temperature the sugar in the meringue melts, 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.

How long to bake meringue in the oven

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.

How to check if meringue is ready?

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.

Airy, like a white cloud, tender, like a kiss, a delicacy for a cup of morning coffee... and most importantly, homemade meringue made with your own hands is awesome!

You can eat the cakes just like that, or you can decorate cakes or Easter cakes with them.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

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

Recipes for making meringue at home

It’s very easy to bake fluffy cookies at home, the main thing is to have enough time, because the process of drying the whites lasts at least an hour. At home, dessert turns out much tastier than factory baked goods; it does not contain preservatives and is prepared from fresh ingredients. You can serve meringues as an independent dish, garnished with cream and fruit, or combine them with biscuits and ice cream.

Classic recipe of egg whites and sugar in the oven

For regular meringue you will 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 beating.
2. When they become cloudy, add a small amount of sugar and lemon juice.
3. All the sugar is added during the beating process. The resulting consistency should be shiny and smooth and should hold its shape.
4. Using a pastry envelope or a tablespoon, place the cakes onto a baking sheet lined with parchment paper.
5. Bake at 80-110 degrees for one and a half hours. Let cool directly in the oven.

How to cook in the microwave

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

• egg white – 1 piece;
• powdered sugar – 270 grams.

Cooking recipe:

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

How to bake with nuts in a slow cooker

If you don’t have an oven, you can cook meringues in a slow cooker; for this you will need:

• whites – 2 pieces;
• nuts (almonds, hazelnuts or peanuts) – 30 grams;
• white sugar– 60 grams;
• teaspoon lemon juice– 1 piece;
• a pinch of salt.

How to cook:

1. Combine the whites with salt and beat at low speed.
2. After 2-3 minutes, add lemon juice and a little sugar to the mixture.
3. Gradually add the remaining sugar and continue beating until a strong, shiny mass is obtained.
4. Grind the nuts into crumbs and carefully fold into the beaten egg whites using a spatula.
5. Cover the bottom of the multicooker with baking paper and place.
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 prepare meringue for a cake

The French called this delicacy “air kiss”, while others called it “Spanish wind”. Tender, crumbly, crispy or, on the contrary, soft, like cotton candy inside and with a golden crispy crust on the outside - this is all meringue.

The recipe for the delicacy is brilliantly simple: proteins and sugar. You can prepare meringue in three ways: French, Italian and Swiss. Each method is good in its own way, but in all cases the meringue is dried for quite a long time (1-2 hours) at a fairly low temperature (80-100°C). Today we will prepare a quick meringue.

The meringue will be baked for only 30 minutes at 145°C. It is very important to form small meringues with this method of cooking. It is better to calculate the amount of sugar based on the weight of the whites of your eggs specifically, and take 2 times more sugar than the weight of the whites. If you don’t have scales, then for 2 medium egg whites take 5 heaping tablespoons of sugar. Instead of sugar, you can use powdered sugar.

If you bake the meringue in the oven using convection, the cookies will turn out slightly creamy.

Meringue (or meringue) is egg whites whipped with sugar into a strong foam and dried in the oven. Translated from French, meringue (baiser) means “kiss”. This delicate dessert goes by many other romantic names - “Spanish wind”, “French meringues”, “love meringue”. Meringue is a delicious treat that nothing compares to.. It's good on its own with a cup of coffee or tea. It can be decorated with cream and berries, turning it into an elegant cake. In addition, meringue is often used to form cakes and, as a rule, these cakes have a special unforgettable taste. The recipe for making meringue is quite simple, but despite this, meringue is a big whim - sometimes the sugar is not right for it, sometimes the whites don’t want to whip, sometimes it doesn’t dry out, but melts in the oven. I'll talk about how to avoid troubles and mistakes when making meringues. I am sure that if you make friends with this recipe, meringue will become your favorite baked goods.

You will need:

• egg whites 3 pcs

The most popular proportion of proteins and sugar -for 1 protein 50 g sugar. Use this as a guide when choosing the quantity of baking. For convenience, they usually take 4 whites and a glass of sugar, but I chose the proportion with three whites, because... from this amount of ingredients, a whipped protein mass is obtained just for one baking sheet of small meringues. Of course, you can place four whipped egg whites on one baking sheet, but then the meringues will be larger.

How to diversify meringues?

- You can add it to meringue nuts, which are chopped into large pieces with a knife, added to the whipped protein mass before baking and mixed with a spoon. The proportion of nuts is the same as sugar.

- You can also make the meringue colorful by adding a little syrup or juice, for example, cranberries (about a tablespoon for three whites). This should be done at the end of beating.

- Before baking, the meringue can be decorated with multi-colored or chocolate sprinkles, and after baking, the cooled meringue can be poured with melted chocolate.

As you can see, there are plenty of creative options, all that remains is to bake the meringue)

What do you need to know when baking meringue?

- Eggs must be fresh. Break one egg onto a saucer and look at the white - it should lie around the yolk like a hard elastic ring, and not spread out into a liquid puddle. It is from these proteins that perfect meringue is obtained.

- Eggs must be chilled. In cold eggs, the white separates from the yolk more easily and beats faster.

- Carefully separate the whites from the yolks. Even one small drop of yolk that gets into a bowl of whites can ruin everything. Therefore, it is better to separate each new egg over a separate bowl, so that in case of failure, the white with the yolk in it can be replaced with another.

- Use white sugar with fine crystals. Sugar must be dry.

The container in which you will beat the meringue, as well as the mixer whisk, must be clean, grease-free and dry. Therefore, thoroughly wash the bowl and whisk (even if they are clean) with baking soda or detergent, wipe dry.

Step-by-step photo recipe for making meringue:

Separate the yolks from the whites. This can be conveniently done using a special egg separator or by pouring the yolk from one half of the shell to the other. You can simply pour the egg into your hand and pass the white between your fingers.

Advice: prepare from the remaining yolks , which can be wrapped in foil or cling film and stored in the refrigerator for up to two weeks. And you can cook something else- a very tasty, warming drink.

Beat the whites with a mixer for 2-3 minutes. Start with low revs and gradually increase speed. For better results, some cooks recommend adding a pinch of salt or 3-5 drops of lemon juice to the whites before beating (I don’t add them).

The whites should increase in volume and turn into a strong fluffy foam.

Without turning off the mixer add sugar- sprinkle gradually, in a thin stream. Once the sugar is completely added, beat for 6-7 minutes. You may need more or less time - depending on the power of the mixer.

The protein mass is considered well whipped when a visible mark from the whisk remains on its surface and the sugar has completely dissolved (rub a little whipped protein between your fingers - grains of sugar should not be felt). If you decide to add nuts, do so now.

Line a baking tray with baking paper. Using a spoon place the meringue on a baking sheet.

Properly whipped whites “tightly” stick to the spoon, so when placing them on a baking sheet, help with another spoon or just your finger.

You can transfer the whipped mixture into a pastry bag and pipe the meringue using various nozzles into the desired shape.

I prefer not to make unnecessary movements and spread the meringue with a spoon. I like these shapeless pieces, each of which is unique and, when finished, is very reminiscent of Netsuke figurines - a miniature Japanese sculpture made of animal bones or fangs. My husband, when he first saw homemade meringue, called these cakes exactly that. Since then, in our family, meringue is called Netski, with the ending “and” in the Russian manner)))

Bake the meringues in a preheated oven at t 90°C 2 hours. Don't be embarrassed if the meringue is a little soft after two hours - turn off the heat and leave the meringue in the oven until it cools completely, then it will harden.

Advice: The process of making meringue is more of a drying process than a baking process, so the oven temperature should be low. If your oven “can’t” do low temperature(there are ovens with a minimum temperature of 160°), cook the meringue with the oven door slightly open for 1 hour, then turn the baking sheet 180° and cook for another 1 hour.

The “correct” finished meringue should be white or have a slightly creamy tint, be brittle, crumble easily when pressed with your fingers, melt evenly in the mouth and not stick to the teeth.

Try making this crispy sweet miracle at home, you will definitely succeed!

How nice it is to receive such beauty as a gift! Give homemade baked goods to your loved ones - place them in a beautiful cardboard box or tin.

Children, looking at homemade meringue of bizarre shapes, love to fantasize and guess what it looks like - this develops their imagination.

Meringue also contains no fat at all, so this dessert can be eaten by those who are watching their figure, of course, in reasonable quantities)

You will need:

• egg whites 3 pcs
• sugar 150 g or 3/4 cup (glass volume 200 ml)

Separate the yolks from the whites.

Beat the whites with a mixer until fluffy foam for 2-3 minutes.

Without turning off the mixer, add sugar - pour gradually, in a thin stream. Once the sugar is completely added, beat for 6-7 minutes. The whites are considered well whipped when a visible trace of the whisk remains on the surface of the mass and the sugar has completely dissolved (rub a little whipped egg white between your fingers - grains of sugar should not be felt).

Using a spoon, spoon the egg white mixture onto a baking tray lined with baking paper.

Bake the meringue in a preheated oven at 90°C for 2 hours.