How to make meringue at home. Recipe in the oven

This amount of ingredients is enough for exactly 1 whole baking sheet 46x36 cm. Cover the baking sheet with parchment paper or grease with a very thin layer of vegetable oil. We spread the future meringues with a spoon or squeeze out the protein mass with a pastry syringe.

We send it to the oven preheated to 90 degrees for 1 - 1.5 hours. The meringue should dry well and not turn yellow.

These are such cute meringues that are obtained in the oven. They just melt in your mouth!

Meringue recipe in a slow cooker

Meringue is the perfect dish for tea.

It is simple yet sophisticated at the same time.

It is quite tasty dessert, but at the same time it is not too heavy for the stomach.

Preparing a protein dessert, at first glance, is easy, however, there is a whole set of rules that must be followed in order to make it tasty.

In this article, we will take a closer look at how to cook this sweet dish so that your guests are not only happy, but also want the hostess to share the secret recipe.

Rules for making meringue at home

This treat is prepared from egg whites, which must be whipped with sugar.

A dense, airy-protein substance is laid out in the form of cones and baked in the oven.

A well-cooked product is dried on top and slightly viscous inside.

When preparing this dessert at home, you should remember two basic rules:

1. Proteins should always be beaten thoroughly. Properly whipped proteins are the basis of any meringue. Proteins must be beaten thoroughly, there should be no sugar particles, or lumps of different density. The mass should be homogeneous, viscous, airy. If beaten poorly, then the end result will be a dish that will not hold its shape, and most likely will sag during cooking.
2. Meringue is made in the oven. It is this kitchen appliance that should be given maximum attention. It is absolutely impossible to put dessert in a cold oven. You should heat the oven to 150 degrees, and only then put a baking sheet with pieces of goodies in it. In turn, it is also impossible to get it out of a hot oven. It is necessary to wait until the oven has cooled down, and only then take out the dried cakes. Such complex rules for handling the oven are quite understandable. On average, meringue takes about two hours to cook. The cake is not baked, but dried at medium temperatures. Only with slow, patient cooking can this dish be dry on the outside and soft on the inside.

Requirements for utensils and cooking conditions

At home, the main problem is the presence of dampness in the premises.

Most of all, this dessert is afraid of moisture.

To make it tasty, you should:

1. Use only clean and dry utensils during baking.
2. Avoid baking in damp weather.
3. Monitor temperature carefully. The meringue should dry, not bake.

It is also worth making sure that the bowl for beating egg whites is fat-free.

Chocolate meringue with sesame

Fry the sesame seeds until a light, golden hue appears on it.

We rub the chocolate on a coarse grater.

Put the egg whites into a bowl.

Beat them at high speed.

When the mass begins to thicken, add lemon juice.

Then, without stopping the mixer, pour in the sugar.

You need to stop whipping when the mass becomes too thick.

Now you should add sesame seeds.

Make sure it's cool beforehand.

Hot sesame seeds cannot be added to the protein mass.

Then you need to pour in the grated chocolate and continue to knead.

Place on a baking sheet lined with parchment paper or foil.

When laying out, use 2 spoons.

With one we scoop the mass, with the second we clean off what stuck from the first spoon.

Cook for about half an hour in the oven at a temperature of 150 degrees.

Serving a great chocolate brownie is best served with coffee, but if you're not a fan of it, then tea is also great.

For those who are not particularly fond of chocolate, we present the simplest recipe in the video below:

Delicious and tender meringue based on coffee

This type of dessert is prepared in almost the same way as the previous one.

But still there are a number of differences.

This delicious cake is perfect for those who do not like sugary-sweet treats.

Coffee and protein dessert cooked in the oven can be either a separate dish or as an additional decoration for other cakes.

So, this recipe for cooking meringue in the oven should be in the arsenal.

What we need:

• egg whites - 3 pieces;
• sugar - 150 grams;
• instant coffee - 2 teaspoons.

The listed ingredients are enough for 1 baking sheet with meringue.

The entire cooking cycle will take about three hours.

So, the procedure is:

1. Carefully separate the yolks from the proteins, place the proteins in a dry and clean container.
2. Beat whites with a mixer for 10-15 minutes, add sugar in the process of whipping.
3. Pour in coffee, gently mix the mass with a silicone spatula.
4. We spread the mass on a baking sheet. You can additionally sprinkle coffee products.
5. We dry at a temperature of 120 degrees for three hours.

The finished coffee dessert should not be dark in color.

Its color after cooking should only slightly differ from the original.

Easy walnut meringue recipe

Nuts go well with almost any dessert.

In order to concoct a sweet protein treat based on walnuts, we will need:

• 2 eggs;
• 200 grams of sugar;
• 50 grams of walnut kernels.

Separate the yolks from the whites, beat, add sugar in the process.

After reaching the state of a thick mass, spread on a baking sheet.

Coarsely chop the walnut kernels.

We sprinkle a lot of them.

You can bake both on parchment and using a silicone mold.

Bake at 150 degrees for 30 minutes.

If you love coconut, then see the following cooking method with coconut flakes:

Secrets of the perfect dessert

Meringue is a simple dish that is not easy to prepare.

The main problem of culinary specialists who take up this dessert is the desire to follow the recipe in everything.

In fact, the best way to tell if a dish is done is to test how easily it peels off the parchment paper.

If this happens easily and without problems, then the pastry is dry and you no longer need to keep it in the oven.

If it is difficult to separate, then the base is wet, and you need to dry it more.

It is important to achieve a balance between temperature and time.

There are a large number of recipes with apples. They are used in baking and other dishes, eaten raw and baked. And what kind of jam is obtained from them, which simply cannot be described in words, how tasty and fragrant.

A variety of pumpkin dishes with step-by-step cooking instructions you can find. Healthy and wholesome food is always a priority!

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For example, a sufficiently dry meringue will be obtained if it is baked at a minimum temperature for a maximum period of time.

At the same time, a cake that is baked at a high temperature but quickly will be sticky on the inside and dry on the outside.

Choose your ingredients carefully.

Delicacy is very picky about proportions.

If the recipe says 2 eggs and 200 grams of sugar, then this does not mean that you need exactly that much.

Eggs are large and small and this must be taken into account.

The ideal way to determine how ready a dessert is to go in the oven is to see how well the peaks on the cream come out during the cooking process.

If, when the mixer is pulled out of the cup, a stable peak is obtained, then the mass is ready for baking and no more sugar is needed.

For those who do not want to stop at cooking cakes and want something new and interesting, a video recipe for a light cake made from meringue has been prepared:

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

For housewives who often cook, the question sometimes arises of what to do with the proteins that remained after cooking any dishes where only yolks were needed. Prepare the meringue, you won't lose, these tender cakes melt on the lips of satisfied loved ones. Everyone is happy and the squirrels are not gone.

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

There are different types of meringue with different ingredients, in this recipe we will show you how to make meringue from simple ingredients that every home has. So, we are preparing a classic meringue recipe in the oven at home.

Required products:

• Egg whites - 5 pieces;
• Sugar - 250 grams;
• Salt - 1 pinch.

Detailed cooking method:

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

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

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

3. We begin to beat with a mixer and add a little sugar. Beat until fluffy, about 10 minutes.

4. We shift our mass into a pastry bag or you can spread it straight with a spoon on a baking sheet. We use a file, it's quick and easy, then you don't need to wash anything, just throw it away and that's it. We cut off the tip of the bag and squeeze the mass onto a baking sheet, previously covered with baking paper.

5. We form beautifully and accurately our future meringues.

6. We put the baking sheet in the oven, heated 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 meringue recipe in the oven is very simple and does not require much effort, we hope you enjoy it.

According to this recipe, very tasty meringues are obtained, and in this example we will share with you the main secrets of preparing such yummy. Now we will tell you in detail how to make meringue at home.

Meringue - at first glance, a simple dish, it would seem that it could be easier to beat the eggs, add sugar and that's it.

Products:

• Chicken egg - 5 pieces (protein);
• 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. Beza needs fresh eggs. To determine the freshness of an egg, drive it into a bowl and observe. If a chicken looks at you from a bowl, then meringue will not work out of such an egg 🙂.

Now seriously, if the protein keeps its shape and the yolk flows around in a tight ring, then the egg is fresh. If the protein is not dense, but spreads strongly, then this egg is not suitable for meringue and you should definitely not cook this dish from such eggs.

2. There are different opinions on what temperature the eggs should be, someone says they should be at room temperature, someone cools them on purpose. We make meringue quite often and use regular chilled eggs from the fridge, we don't put them in the freezer or anything else.

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

4. Carefully separate the protein from the yolk, not a drop of yolk should get into the protein. We recommend that each egg be divided over one dish, and the separated protein should be poured into a separate bowl. The yolk is not useful to us, we remove it.

5. Approximately 50 grams of sugar is spent on one egg. We have a glass of about 240 grams, so let's take five eggs.

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

7. In small portions at low speed, add sugar 2-3 tablespoons and continue to beat the protein, gradually increasing the speed for 10 minutes. The protein was whipped until dense peaks formed, the mass should be quite thick, even if you turn the dishes over, they should not flow out, in the literal sense, you should not turn the dishes over, suddenly they were not beaten well enough 🙂.

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

9. We must spread the meringue in a preheated oven up to 100 degrees, it is important not to use a high temperature. Spread the meringue on a baking sheet covered with parchment paper for baking. You can use a special pastry bag, after placing the mass there. We spread it with two spoons so that the meringues turn out in the form of lush clouds, the larger the spoon, the larger the dessert.

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

So we prepared a recipe for meringue in the oven, it did not burn, it easily moves away from the paper, it turned out quite plump and airy.

Do you watch your figure and constantly count calories? Do you think such sweetness 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 - it is a viscous liquid that is obtained after boiling chickpeas or other legumes, the liquid that we usually pour out after cooking. And the whole secret of it is that due to its high protein content, in combination with starch, it beats as well as egg white. And this means that you can cook Mousses, soufflés, meringues, airy biscuits and even coffee foam.

We prepare meringues, in the classic recipe they use egg white and sugar, but we will cook from a decoction of chickpeas and maple syrup.

For aquafaba (150 ml):

• Water - 700 ml.
• Chickpeas - 200 grams;

For meringue:

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

Cooking meringue without sugar:

1. We prepare aquafaba, wash the chickpeas, soak them for 8-10 hours or leave them overnight. We drain the water.

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

3. At the end of cooking, there should be some water left in the pan, just as much as we need, about 150 milliliters. The broth is ready, and from the chickpea itself you can cook delicious or meatballs.

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 warmed maple syrup, continuing to beat until soft peaks form.

6. Add citric acid, salt and vanilla.

7. Whip to stiff peaks.

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

9. We squeeze the cream onto a baking sheet covered with baking paper, we added a little beet juice to part of the mixture for a beautiful color. If the mass spreads, then you have not whipped it enough.

10. We put our bezeshki in a preheated oven to 100 degrees for one hour.

11. If the meringues are firm and well behind the paper, then they are ready, but it is important to leave in the oven until completely cooled.

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

Alexander Khoroshenkikh

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Meringue recipes look simple: beat egg whites with powdered sugar and sometimes lemon juice. But to get a really airy dessert, you need to do everything right.

1. Meringue eggs should not be the freshest, but about a week old. The whites of such eggs are beaten better.
2. Separate the whites from the yolks. Even if a little yolk gets into the protein mass, it simply will not whip.
3. You need to separate the proteins from the yolks immediately after you get the eggs from the refrigerator. But before whipping, the proteins should stand at room temperature for half an hour. Thanks to this, the base for the meringue will be more airy.
4. Beat egg whites in a clean, dry bowl. Mixer attachments should be the same. Even with a drop of water or fat, you will not be able to whip the egg whites into foam. For reliability, you can first wipe the dishes with lemon juice, and then with a paper towel.
5. Use powdered sugar instead of sugar. If it is not available, regular sugar can be ground in a coffee grinder. The protein mass is whipped better with powder. In addition, grains of sugar may remain in the meringue, which means that the dessert will not be so tender.
6. Powdered sugar should be added after you whip the egg whites into foam, and not before. It needs to be poured in portions, about a teaspoonful, while continuing to beat the egg mass.
7. Lemon juice is added at the end so that the mass does not lose volume. Based on the calculation of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer, which has already beaten the proteins into a stable foam, you can not add juice. In any case, it will not harm the finished dessert in any way.

How to cook meringue in the oven

This is a classic way to make meringue airy and beautiful.

Ingredients

• 3 egg whites;
• 180 g of powdered sugar.

What else can be added to meringue

The taste and appearance of classic meringue will help diversify:

• vanillin;
• cinnamon;
• food extracts or flavors (vanilla, almond, mint, fruit, etc.);
• food coloring (gel coloring will make the meringue more shiny, and powder coloring will make it matte);
• crushed;
• cocoa;
• coconut shavings.

They are added to the protein mass at the end of cooking.

But be careful. Oils (such as in nuts) and liquids can interfere with foam formation. Therefore, it is better to add quite a bit than to overdo it and ruin the meringue.

If you want to add food flavorings, never use those that contain alcohol. It also won't let the squirrels rise.

Cooking

Separate the whites from the yolks. Beat the whites with a mixer first at low speed for about 30 seconds. When the whites just start to foam, increase the speed to medium and beat until a thick white foam forms.

Then gradually add powdered sugar. Turn off the mixer and mix the meringue base with a spoon, collecting the protein mass from the walls, which was splashed during the whipping process.

Then beat for a few more minutes at high speed. You should get a thick foam of a uniform consistency. You can check the readiness of the meringue base, oddly enough, by lifting the container with it upside down: the protein mass should remain in place.

Put the finished base in a piping bag. You can get by with an ordinary spoon, but it will not be so beautiful.

Preheat oven to 100°C. Line a baking sheet with parchment paper and form the meringue on it.

Put the baking sheet in the oven on a medium level for 1-1.5 hours. Cooking time depends on the size of the meringue: the smaller they are, the faster they will be ready. Too large meringues will take about 2 hours.

Do not open the oven during cooking. Due to the temperature difference, the meringue may crack. The finished meringue should easily separate from the parchment.

After cooking, turn off the oven, open the door slightly and leave the meringue inside to cool completely for several hours.

How to cook meringue in a slow cooker

Meringue from a slow cooker is no different from meringue from the oven. This cooking method is suitable, for example, if it is not possible to use the oven.

The proportions of the ingredients and the method of preparing the meringue base also do not differ from the classic recipe. But keep in mind that you will have to cook the meringue in portions or reduce the amount of ingredients by 2-3 times.

Cooking

How to cook meringue in the microwave

This meringue will not be as airy as a dessert from the oven or slow cooker. In the microwave, meringue warms up from the inside, so after cooking it quickly settles.

The advantage of this method is that you need very little time. And the meringue will turn out more crispy.

The amount of ingredients and the method of preparing the meringue base are different from the classic recipe.

Ingredients

• 1 egg white;
• 150 g of powdered sugar.

Cooking

Separate the protein from the yolk. Mix protein and powdered sugar. You can do this with a mixer, or you can use a whisk or a regular spoon. You will get a thick dough that you can knead with your hands.

Divide it into several small pieces and roll them into balls. Put the balls on a dish covered with parchment or paper towel, at a fairly large distance from each other.

Cook the meringue at maximum power for 30 seconds. During cooking, the dough will spread, so the meringue will turn out flat.

How and how much to store meringue

Meringue does not tolerate moisture well, so it will become damp in the refrigerator. It should be stored in an airtight container at room temperature for up to a week.

Meringue, meringue - from the French baiser - kiss. Delicate dessert, so loved by many. But so insidious ... because it is very high-calorie.

Today we are preparing the usual, simplest meringue. All you need is to be patient, because we will beat for a long time and hard :-) The most important thing for us is to beat the egg whites WELL!!!

I already wrote in one of the recipes that my proteins are always whipped, even if the yolk got into them, even if the eggs are at room temperature (like today, for example), even if the eggs are not the first freshness, even if I don’t use salt ... even if today is a solar and lunar eclipse :-)

If you are not confident in your abilities, then it is better to use the freshest eggs, perfectly clean dishes for beating, put the whisk in the freezer and make sure that the yolk does not get into the protein in any case.

To prepare a classic meringue, we will prepare the products according to the list.

If you have a kitchen machine - this is an absolute plus! Because whipping squirrels into a strong foam is a long matter ... So, pour the squirrels into a bowl. Let's shake it up a little. When they start bubbling, add the lemon juice. It is advisable not to stop the whipping process.

Then, while continuing to beat, add the powdered sugar one tablespoon at a time. You can use sugar, but make sure the grains are completely dissolved.

It will take you about 15 minutes for the whole process. Proteins should be whipped as shown in the photo. If you take out the whisk, then there will be such a "beak" that perfectly holds its shape and does not fall off.

We collect the mixture - it keeps its shape perfectly, does not spread.

Pour the mixture into a piping bag and place on a baking sheet lined with parchment. If there is no culinary bag, you can take a regular bag, cut off a corner, fill it and place the meringue. Or maybe just a spoon.

We dry in an oven preheated to 90-110 degrees for an hour and a half. Why such a temperature difference? Because for someone, even at 90 degrees, the meringue is dry in an hour, but for someone, like me, for example, it dries only at 110 degrees, and does not languish for hours.

There is a convection oven, use it.

No one forbids you to open the oven door and follow the process, you can even feel the bezels :-), we don’t bake a biscuit :-)

The classic meringue is ready. It peels off parchment very well and doesn't stick. The bottom, as you can see, is not burnt. Meringues are very tender.

See, there are already a few bezeshes gone? It was the son and husband who "stole" while I was looking into the camera lens :-)

Pour a cup of tea and enjoy.

Happy tea!