Do you like meringues? What about the Count's Ruins cake? I am very! But before, meringue seemed capricious to me. With these tips you will succeed, because making meringue is as easy as shelling pears. Why did I decide to call this dessert meringue cookies? To avoid confusion, because meringues are baked not only into small cookies, but also into cakes, all sorts of additives are added, and simply whipped egg whites in their raw form are also called meringue.

Necessary:

• Proteins - 2 pcs.
• Sugar - 120 g
• Vanillin - optional.

Preparation:

So, let's prepare the protein mass. In detail with all the subtleties -.

Place on a baking sheet.

I use Teflon. I don’t lubricate it with anything - it comes off well.

You can cover it with paper.

I do not recommend drying on silicone mats, as the bottom may remain damp.

Put it in the oven. We heat it no more than 100 degrees.

If it is higher, the meringue may turn beige. I can see that the tips have become the color of coffee with milk.

Not critical, but I like snow-white. Next time I will monitor the temperature more carefully and will not allow it to rise above 90.

It takes 1-1.5 hours to dry. Then leave in the oven until it cools. This is best - as dry a meringue as possible. But if you need to take it out faster, then it’s not fatal.

A very tasty “kiss”.

Many housewives dream of making delicious meringue cookies at home. The variety of recipes pleasantly surprises those who plan to try themselves in the culinary field.

This dessert is easy and quick to prepare. The main difference is the use of high-quality food coloring.

Ingredients:

• 3 egg whites;
• 150-180 grams of sugar;
• vanilla;
• food coloring in gel form.

Cooking method:

1. At the first stage, carefully separate the whites from the yolks.
2. Granulated sugar and vanilla are added to the egg whites. Now they make a steam bath. The protein is heated until the granulated sugar is completely dissolved. No whisking required. The finished protein mass is poured into a mixer cup and beaten. Initially, the mixer operates at medium speed, and then at high speed. Beat the whites until they form peaks.
3. The meringue is carefully transferred to a baking sheet, which has been previously covered with baking paper. At this point, use food coloring. Skewers are inserted into the cakes.
4. The dessert is dried in the oven for about 1-1.5 hours at a temperature of 90-100 degrees. It is recommended to keep the oven door slightly open. Then the oven is turned off. The meringue is left temporarily. The cakes must cool before they are taken out.

Bright meringue cookies are prepared according to the classic recipe. However, using food coloring produces beautiful cookies.

This meringue is prepared using natural vanilla. As a result, the taste of the dessert becomes delicate.

Ingredients:

• 3 egg whites;
• a glass of powdered sugar;
• half a teaspoon of natural vanilla seeds.

Cooking method:

1. At the first stage, beat the egg whites until stiff. Then continue to beat the protein foam and gradually add powdered sugar.
2. Vanilla is added to the protein foam. Mix thoroughly.
3. Place the whipped whites into a pastry bag.
4. The baking sheet is covered with parchment paper. Place small cakes on a baking sheet using a pastry bag (syringe). The dessert is made in the form of sticks.
5. The oven is heated to 80-100 degrees. The baking sheet is placed in the oven. The cookies are dried for 1.5-2 hours with the oven closed. The cakes are then left in the oven until completely cooled. In about 1.5 hours the dessert will be ready.

Delicate meringues with vanilla flavor will appeal to many sweet tooths who love classic gourmet pastries.

These meringue cookies are distinguished by the use of anise. As a result, the dessert turns out aromatic and tasty. Many people with a sweet tooth will note that anise goes well with classic egg baked goods.

Ingredients:

• a glass of brown sugar;
• a little more than a full glass of wheat flour;
• 2 eggs;
• a teaspoon of anise.

Cooking method:

1. Initially, a teaspoon of anise seeds is ground into powder. To do this, use a coffee grinder.
2. Now beat a glass of brown sugar and 2 eggs at medium mixer speed for 15-20 minutes. The sugar should completely dissolve. The mass should become dense and white. If you use a powerful mixer, the desired result will be achieved faster.
3. The flour is sifted with anise powder.
4. Flour and anise are added to the egg-sugar mixture. Gently mix the ingredients with a special spatula. It is not recommended to stir for a long time. However, the ingredients must come together.
5. Now the baking sheet is covered with special parchment paper or a silicone mat. Transfer the dough to a baking sheet.
6. The cakes are placed at a short distance from each other. Anise seeds are carefully placed on each liver. Then the cookies are left for a while, as they should brew, dry, and become covered with a thick crust. Then the dessert is baked for 12-15 minutes at a temperature of 160 degrees Celsius.

Fans of meringue and anise will love this delicacy. The taste of a traditional cake is transformed by using the right spice.

Beginners and experienced housewives can prepare different meringue cookies at home. For example, if desired, the treat can be made in the form of mushrooms.

Ingredients:

• half a glass of egg whites;
• a glass of granulated sugar;
• 100 grams of chocolate;
• a tablespoon of natural cocoa powder;
• a teaspoon of vanilla sugar;
• a pinch of salt and cream of tartar.

Cooking method:

1. Initially, the oven is preheated to 110 degrees. Now lay out baking sheets covered with parchment paper or aluminum foil.
2. In a bowl, beat the egg whites with a mixer until foamy. Add cream of tartar, vanilla, salt. Continue to beat. The result should be a soft protein foam.
3. Sugar is gradually added. Otherwise, the protein foam will settle to the bottom. The whites should form a strong foam.
4. Now use a pastry syringe. It is filled half with proteins. Use a round cutter to make cookies. The cakes are immediately decorated in the form of mushrooms. It is not advisable for all parts to look the same, since the confectionery mushrooms should be natural. Hats are sprinkled with cocoa powder.
5. The cakes are baked for 1 hour in a preheated oven.
6. Then melt the confectionery chocolate in a bowl over boiling water or in the microwave. You should get a homogeneous chocolate mass. Make a hole at the bottom of the mushroom cap, coat it with chocolate mixture, and lightly press both parts. Once the chocolate has set, the top and bottom will stick together.

These mushroom-shaped cookies with chocolate are stored in a dry place at room temperature.

Almond meringue is prepared according to the principle of well-known bars, so the appropriate ingredients are selected.

Ingredients:

• 3 egg whites;
• half a glass of sugar;
• three quarters of a glass of roasted salted peanuts;
• 140 grams of milk chocolate;
• almond extract;
• lemon juice;
• a pinch of salt.

Cooking method:

1. Initially, beat the egg whites, almond extract, and natural lemon juice. Soft pitches of protein mass should appear.
2. Sugar is gradually added.
3. Beat the egg whites until the sugar dissolves and stiff peaks appear.
4. The baking tray is covered with food paper. Use a pastry bag or spoon to make small cakes. They are baked for about 1.5 hours at 100 degrees, waiting for them to cool.
5. Peanuts are roasted and salted. Temporarily set aside.
6. The chocolate is melted in a water bath.
7. The cake is dipped in chocolate and nuts. Then place it on a baking sheet and wait for the chocolate glaze to harden. Now the dessert is ready. Bon appetit!

The treat is stored at room temperature for up to 3 days.

Summer meringue cookies are topped with strawberries. The delicate fruity taste will appeal to many people with a sweet tooth.

Ingredients:

• 4 egg whites;
• a glass of sugar;
• 100 milliliters of heavy cream;
• 40 grams of powdered sugar;
• 140 grams of strawberries.

Cooking method:

1. Initially, cool the whites to 4-6 degrees, beat until stable foam.
2. Sugar is added to the proteins in 2-3 doses.
3. The protein mass is placed on a baking sheet covered with parchment paper.
4. The cakes are dried at 80 degrees for 2-5 hours. The finished meringue should be evenly brittle.
5. The finished cookies are cooled.
6. Take 40 grams of strawberries and grind them in a blender to form strawberry puree.
7. Then prepare the cream. To do this, whip the cream until it reaches a stable foam. The cream is divided into 2 equal parts. Strawberry puree and powdered sugar are added to one part. The other part is left without additions.
8. Now spread whipped cream on the cookies and add chopped strawberries. Place buttercream and sliced ​​strawberries on top. The resulting pyramids are again covered with meringue and pressed lightly. Dessert is ready.

This strawberry shortcake is perfect for the summer when you want to enjoy fresh strawberries.

Cookies are prepared according to a certain pattern.

1. Use protein dough. The main ingredients will be egg whites and sugar.
2. Egg whites are whipped well when chilled. The use of citric acid is also recommended.
3. The protein foam is deposited in the form of balls or the desired shape on a baking sheet. Use a pastry bag for this.
4. Cookies are baked for about half an hour at a temperature of 120 degrees or dried for several hours.
5. Improper baking is usually caused by poorly beaten egg whites. The cake will be delicious if the ingredients are well beaten.
6. The finished dessert is decorated. According to the classics, chocolate and nuts are used.

Properly prepared meringue cookies promise to be a classic dessert with a delicate flavor.

Mix flour, butter and sugar, chop with a knife or rub into crumbs with your fingers

Add yolks, sour cream, mix

Form the dough into a ball, if the dough sticks to your hands too much, add a little more flour, put it in the refrigerator for 30 minutes

Beat the whites with powdered sugar until fluffy for 10-12 minutes.

Grind the walnuts into crumbs in a blender or other convenient way.

Add to the whites and mix very carefully so as not to precipitate the mass.

Roll out the flatbread

Fold in half

Then in half again

Pinch the walls in the center so that the cookie does not fall apart, use a spoon to push back the edges to form “pockets”

Fill the “pockets” with the meringue mixture. At first I thought about leaving some of the meringue, because... It seemed to me that there was a lot of it and I could find another use for it, but in fact it was completely used in the preparation of shells.

Place on a parchment-lined (or greased) baking sheet and bake at 130-150 degrees for 30-40 minutes. In general, we bake as we are accustomed to baking meringues, taking into account the characteristics of our oven.

If desired, you can sprinkle with powdered sugar. Delicious cookies are ready! All that remains is to please yourself and your loved ones.

Neuroscientists say that happiness is a physiological illusion into which we fall for very short periods of time. For example, for those couple of minutes while the meringue melts in our mouth. On this page there are 3 meringue recipes and all the secrets of making meringue at home. Each meringue recipe has detailed step-by-step photos.

The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As they say, “slowly so that everyone understands.” And so that everyone succeeds, because meringue is a capricious thing.

Meringue is a dessert, a cake made from proteins, which is whipped with sugar until it becomes a dense airy mass, after which the mass is laid out in the form of a cone and baked until it has a dense surface and a tender, slightly viscous center.

The nuances of making the perfect meringue at home. The culinary trick for unique meringues is, but baking them is no less important. The oven must be preheated to 150 °C, then we put a baking sheet with meringue there and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has cooled completely. You can put the meringue in the oven in the evening - for your morning breakfast you will receive an excellent dessert, with the degree of dryness that is characteristic of an ideal protein treat. These are the main tricks of the meringue recipe snow white color from the famous culinary specialist Delia. For more common methods of preparing meringue, see below.

Basic meringue recipe without secrets (English chef Delia’s method)

• 3 eggs (whites only)
• 160 - 175 g sugar or powdered sugar
• citric acid - a pinch
• whisk
• cup or bowl

1. Take 3 fresh eggs; fresh ones make it easier to separate the whites. Separate the white in each egg separately into a cup or small bowl, and only then transfer the separated white to a common mixing bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. The eggs should be cold, preferably straight from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean, fat-free bowl.
Prepare your mixer and pour some sugar into the bowl with the whites. While beating the whites, you will add sugar, but no more than a tablespoon at a time.
Take your time, gradualness is important in this matter.

3. Turn the whisk on low speed and beat for about 2 minutes until the contents are filled with air bubbles, like champagne in a glass.
For larger quantities of egg whites, the beating time must be increased.
The mass will become thicker and thicker. It won't turn white right away, but it will get closer.
Somewhere in the process, sprinkle granulated sugar and put a pinch of citric acid on it - this is the way to “whiten” the meringue.

4. Beat at medium speed for about a minute, switch the whisk to maximum speed and beat until a dense stage, which is easy to determine: lift the whisk with the whipped whites - at the end they will form a peak that does not fall, retains its shape.
You can check the readiness of the meringue with a spoon - the satin-colored mass should not spread.

5. Spoon the whipped mixture onto parchment paper placed on a baking sheet. Start baking. It is better to bake on low heat so that the meringue does not burn, but the middle is baked. To do this, preheat the oven to 150 °C, place a baking sheet, reduce the temperature to 140 °C, dry the meringue a little, and after 15 minutes turn off the oven.

Important! The finished meringue remains in the oven until completely cooled.

You can do it another way (and this is more common): bake the meringue for about 1-1.5 hours at a temperature of 100 -120°C.

That's it, you have prepared the meringue according to the recipe. I hope it wasn't too difficult and everything worked out for you. Place the meringue on a pretty plate and serve.

Meringue recipe with steamed almonds

In addition to the main ingredients, proteins and sugar, additional ones can be included in the meringue recipe. Almonds, for example, will give the dessert an amazing taste. Or other nuts: walnuts, hazelnuts, peanuts, pistachios - each with its own individual accent.

But nuts, of course, are not all that can be used to enrich meringue. We will layer the meringues with butter cream - and this is a real “gloss” of taste pleasure. And so that you are not afraid to complicate the meringue, we will steam it - this method gives a 100% guarantee that the meringue will work. According to experts, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process goes smoothly.

Recipe ingredients

• squirrels - 2
• sugar - 110 grams
• almonds - 36 grams
• vanilla sugar - 2/3 sachets
• Chop the almonds into small pieces

How to make almond meringue

Pour hot water into a wide bowl and place the bowl to beat the whites. The bowl should not touch the water! Only steam will heat our mixture.

Place the whites in a bowl and beat them with a mixer at high speed.

As soon as they begin to thicken, start adding granulated sugar and vanilla sugar.

Continue beating until the whites are glossy and firm (this will take about 10 minutes).

Remove the bowl from the water bath. Stop whisking, add almonds and mix gently.

Place the mixture into the cornet. Holding it vertically, squeeze out any shapes onto a baking sheet covered with parchment: snouts, snails, zigzag stripes, hearts - fantasize and make them.

Place the baking sheet in an oven preheated to 100 degrees. Bake for about an hour.

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

• butter - 100 grams
• egg - 1
• sugar - 2 tbsp. spoons
• alcohol for flavoring - 2 teaspoons

Instructions

Pour hot water (40 degrees Celsius) into the container. Place another bowl on top and crack the egg into it. Beat it with sugar into a thick meringue.

In another bowl, beat room temperature butter. Continuing to beat, add tbsp. spoon of egg mixture. Add alcohol at the end.

Place the whipped mixture in the refrigerator to cool.

Spread the finished and cooled meringues with cream on the flat side and combine in pairs.

What you get are these fantasy, whimsical, curly beauties (the way you “sculpted” them)

Meringue recipe with chocolate and sesame seeds

A very tasty and unusual meringue recipe, which combines toasted sesame seeds and chocolate droplets. It's worth a try, even if it doesn't seem to go together. Believe me, it goes together so well! Chocolate and sesame in a protein shell is one of the most unusual dessert flavors!

Recipe ingredients

• squirrels - 2
• sugar - 100 grams
• dark chocolate - 50 grams
• sesame - 35-40 grams
• lemon juice - half a teaspoon (2/3)

Making chocolate sesame meringue

Toast the sesame seeds until light golden brown. Be sure to cool before preparing the meringue.

Coarsely grate the chocolate.

Place the whites in a bowl. Beat them at high speed and as soon as they start to thicken, add lemon juice.

Continuing to beat, add sugar. The protein mass should become very stiff. Stop whisking.

Add sesame seeds and stir in gently. Add the chocolate and stir in gently again.

You can form the meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then tea; You'll get bigger clouds if you put them in dessert.

Take two spoons - scoop one, and scrape the second from the first.

Place the balls on a baking tray lined with baking paper.

Place in an oven preheated to 150 degrees. Bake for 25 minutes. It is better to cool on a kitchen rack.

The main secrets of making the perfect homemade meringue

Let's summarize briefly. To make the meringue:

Use clean and dry dishes, water in any form is not allowed; It is not even recommended to bake meringues in damp weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the mixing bowl with a slice of lemon, the whites will turn out especially fluffy and stiff;
- observe the temperature regime, the meringue is not baked, it is dried; If your oven has a convection function, use it to expel any hint of moisture.

The word "meringue" comes from the French baiser, which means "kiss". There is also a second name - meringue. Some think that meringue was invented in Switzerland by the Italian chef Gasparini, while others claim that the name was already mentioned by François Massialo in a cookbook dating back to 1692.

The classic meringue recipe is simple. It only has 2 main ingredients. By preparing meringue at home, you can give it unique originality and brightness. To do this, you need to stock up on the missing ingredients and equipment.

The meringue is not baked in the oven, but dried. Therefore, the temperature for cooking should be no higher than 110 degrees. Traditionally, meringue turns out snow-white. It can be painted both at the preparation stage and already finished. To add color, not only food dyes are used, but also special gas burners.

This is a romantic French dessert in a classic design. By carefully following the recipe, you can get a simple but delicious cake. It will take a lot of time to prepare, but it's worth it. Meringue will fit into a candy bar at a children's party.

Cooking time – 3 hours.

Ingredients:

• 4 eggs;
• 150 gr. powdered sugar.

You will also need:

• mixer;
• deep bowl;
• baking tray;
• culinary syringe or bag;
• baking paper.

Preparation:

1. Take chilled eggs, separate the whites and yolks. It is important that not a single gram of yolk gets into the whites, because... The egg white may not be whipped enough.
2. Beat the whites with a mixer at maximum speed for about 5 minutes. You can add a pinch of salt or a few drops of lemon juice.
3. Take ready-made powdered sugar or make it yourself by grinding sugar in a coffee grinder. Pour the powder into the egg whites in small portions, continuing to beat without slowing down for another 5 minutes.
4. Use a pastry syringe or pastry bag to shape the meringue.
5. Place parchment paper on a flat, wide baking sheet. Squeeze the cream in a spiral until a pyramid forms. The cream can be spooned out with a spoon if there are no special devices.
6. Place the future meringue in an oven preheated to 100-110 degrees for 1.5 hours.
7. Leave the meringue in the oven for another 90 minutes.

Ingredients:

• 4 eggs;
• 370 gr. powdered sugar;
• lemon acid;
• 100 gr. butter;
• 65 ml milk;
• vanillin;
• 20 ml cognac.

Preparation:

1. Prepare meringue according to the classic recipe. Leave it to dry in the oven.
2. To prepare the cream, take one of the yolks left over from preparing the meringue. Add milk and 90 g to the yolk. Sahara. Whisk until sugar dissolves.
3. Pour milk and sugar into a saucepan and thicken over low heat, stirring continuously.
4. Remove pan from heat and place in a bowl of ice water.
5. Add vanillin to the butter using the tip of a knife and beat. Add to syrup along with cognac. Beat with a mixer until fluffy.
6. Spread the cream on the bottom of half of the meringue, cover with the other half on top.

Cream “Wet meringue”

Capricious and complex, but incredibly tasty cream. Properly prepared, it decorates cakes, does not flow, and has the advantage of being light. It is important to have a recipe on hand, where all the steps are described step by step in order to properly prepare this cream.

It will take about 1 hour to prepare.

Ingredients:

• 4 eggs;
• 150 gr. powdered sugar;
• vanillin;
• lemon acid.

Preparation:

1. Beat the whites a little, add powdered sugar.
2. Add a packet of vanillin and 1/4 teaspoon of citric acid.
3. Place the saucepan over a water bath to bring the water to a boil and continue whisking for at least 10 minutes.
4. There should be traces of the whisk on the snow-white cream. As soon as this happens, remove the saucepan from the bath and beat for another 4 minutes.
5. Decorate the cake with cooled cream using a pastry bag or syringe.

Colored meringue

By adding colors to the classic meringue recipe, you can get a wonderful multi-colored cake. This cake can be used to decorate cakes and cupcakes. Children will enjoy the colorful delicacy, which is why it is so popular at children's parties.

Cooking time – 3 hours.