French meringue cake (meringue) can be fragile and crumbly, tender and melting in the mouth, soft on the inside and crispy on the outside - it is no coincidence that the French called this airy dessert “kiss,” emphasizing its sweetness and sophistication. is a protein cake, and meringue is a protein cream from which meringues are made or which is used as a filling for confectionery products. Due to the fact that meringue contains a small amount of ingredients, it seems that it is quite simple to prepare, but meringue is a capricious dessert that sometimes behaves unpredictably. Not every cook (especially a beginner) knows how to prepare meringues and meringues correctly, so it’s worth first mastering a few techniques that will help you get a real French dessert without flaws.

Cooking meringues at home: the subtleties of French culinary art

Let's talk about how to bake meringue at home, which recipe to choose and how to achieve perfection in the art of making protein dough, which should be airy, foamy, light and at the same time dense, plastic and well-retained. Knowing the secrets of cooking, you will get beautiful and tasty fluffy cakes and other desserts from egg whites whipped with sugar and baked in the oven.

French, Italian and Swiss method of making meringue

There are three ways to prepare meringue - French, Italian and Swiss. The French prepare the protein mass very simply - beat the whites with a pinch of salt, gradually adding powdered sugar until it holds its shape perfectly. Those prepared in French turn out to be tender and airy, but they are only suitable for simple-shaped cakes, since graceful and ornate roses can blur and lose their original appearance.

Instead of sugar, Italians add thick and hot sugar syrup to the protein mass, pouring it in a thin stream and not stopping whipping for a second. The soft and tasty cream, which turns out a little custard due to the hot syrup, is used to coat cakes, fill tubes and eclairs. The cream is easily mixed with butter to add new shades of flavor, unlike French meringue, which, when combined with fats, immediately loses its shape.

The most masterful meringue is prepared according to a Swiss recipe, since it is made in a water bath, and the mass increases in volume several times. The thick and elastic mass produces fancy cookies and ornate cream patterns on cakes that do not blur and look very impressive.

The subtleties of making perfect meringue

The dishes and kitchen utensils that you will use to beat egg whites must be perfectly clean and free of grease. The fact is that fat deteriorates the quality of the protein dough and prevents the meringue from maintaining its shape, so before cooking, you should pour boiling water with the addition of lemon juice over the dishes.

Many chefs recommend using only very fresh eggs, which is understandable if you are going to make protein cream, that is, eat proteins without heat treatment. To prepare meringues, it is better to take eggs that are a week old, since the egg whites become drier during storage and are much easier to whip.

For meringue, warm, rather than chilled, whites are more suitable, the temperature of which is 22-25 °C. Cold whites whip faster, but the mass turns out to be less voluminous, denser and unstable during baking. Warm whites give a fluffy airy mass with a stable texture, as a result of which the products rise perfectly in the oven, bake well and keep their shape.

Try not to use sugar, but powdered sugar, because the finer the grains, the better the protein mass is whipped, making it more tender and light, and not completely dissolved sugar can squeak on your teeth, which is not always pleasant when tasting a dessert.

At the very beginning, the speed of whipping the whites should be slow to saturate the mass with oxygen, and when foam with bubbles appears, the speed can be increased to maximum.

Add sugar gradually - 1 tsp at a time. at regular intervals. If you add sugar right away, the meringues will settle after baking. Please be patient so that the result meets your expectations!

To get a crispy meringue, beat the egg whites until they reach sharp peaks - when the mixture stretches behind the whisk, forming beak-like angles. If the white cream forms round peaks on the whisk that gradually fall off, then you are dealing with soft peaks, ideal for making delicate cakes or sponges.

Old cookbooks advise adding a pinch of salt to the whites at the beginning of beating, and a few drops of lemon juice at the end to form a fluffy and voluminous mass. With the advent of modern mixers and blenders, the need to add these products has disappeared, so you can discard them. If the recipe calls for adding flour and starch to the protein mass, sift them to saturate them with air so that the dough does not lose its airiness.

It is better to bake meringue on pastry paper at a temperature of 80-110 °C for 1-2 hours. For this reason, the French jokingly call meringues “forgotten cookies,” but try not to forget about your dessert so that it does not become too dry. The finished cakes should be crispy, without a dark crust, and if you prefer more delicate and soft meringues, bake them at a temperature of 150 ° C until light yellow. You can bake the meringue for several minutes at a temperature of 200 °C, and then reduce the heat to 100 °C and bake for another half hour.

Do not open the oven while the meringues are baking, otherwise they will fall off and turn into cakes. It is better to check the products for readiness after they have cooled, since a warm cake inside may seem damp. Do not store meringues in the refrigerator to prevent them from getting soggy!

Based on meringue, you can prepare many delicious confectionery products with the addition of chocolate, marmalade, jelly, coffee, fruits, berries, curd cheeses, milk, whipped cream, nuts and spices. Meringue is poured with chocolate glaze, served with ice cream, marshmallows, vanilla, butter or butter cream, used as a filling for pancakes and sweet sandwiches, cakes and small petit fours. Meringue cakes are like light clouds that melt in your mouth, leaving a delicately sweet aftertaste that you want to experience again and again. Prepare airy meringues and enjoy magnificent French desserts!

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.

Meringue has been one of the most favorite cakes for many people since childhood. Thanks to its airy structure and unique taste, meringue has become widespread in many countries.

Meringues can be made in different sizes, shapes and even colors.

Meringue desserts can be served as an independent dish or as part of the decor for other pastries and cakes.

Meringue cakes can be prepared with various fillings of fruit, chocolate and cream.

Secrets of making meringue at home

In order for you to succeed in making meringue, you need to know a few simple secrets.

1. The utensils for preparing meringues must be absolutely clean and dry.. To do this, the bowl in which you are going to beat the whites should be washed well using baking soda, then the container should be wiped with a paper towel and dried.

2. The dishes for preparing meringues must be cold. Before preparing the meringue, the dishes must be placed in the freezer for 10-15 minutes. To prepare meringues, it is better to choose dishes made of glass, copper or stainless steel. Avoid using plastic bowls as they can absorb grease.

3. Egg whites should be at room temperature. There is a myth that in order for egg whites to whip well, they need to be cooled, but this is not true. Indeed, in order for the whites to separate more easily from the yolk, the eggs must be cold, but for whipping you need the whites at room temperature. A few more words about eggs: they should be 4-5 days old, since such eggs beat better than fresh ones.

4. Carefully separate the whites from the yolks. If even one drop of yolk gets into the whites, the meringue will not work. Separate the whites one at a time into a cup, and then pour them into a common bowl. This must be done so that if the yolk gets in, it does not spoil the entire protein mass.

5. Sugar should be completely dissolved. At the end of whipping, take a small drop of whipped protein and rub it between your fingers; no sugar crystals should be felt and the protein mass should be absolutely smooth. If you feel sugar, you should continue whisking until it is completely dissolved.

6. Lemon juice, salt or citric acid usually added to meringues to better beat the whites. Just half a gram of salt and citric acid or 3 drops of lemon juice is needed to improve the texture of the meringue.

7. Do not hurry. One of the most common mistakes when making meringue is adding sugar too early and too much. Sugar should be added when the protein mass has increased in size by 6-8 times and reaches the consistency of soft peaks. You need to gradually add sugar in small portions of about 1-2 teaspoons.

8. Meringue should not be baked, but dried. Another common mistake when preparing meringues is high oven temperature. The oven temperature should be no more than 110 ⁰C. If your oven does not allow you to set this temperature, you can open the door 5-10 cm.

9. Meringue loves good weather. When the weather outside is rainy or damp, the meringue may not work out if the room is too humid.

Now that you know all the secrets of making meringue, you can start making it.

Recipes for making meringue at home

Basic meringue recipe

Ingredients:

3 egg whites

160-170g sugar

a pinch of salt.

How to make classic meringue

1. Turn on the oven and preheat it to a temperature of 100⁰C.

2. Prepare a baking dish in advance. Line it with parchment. To ensure that the baking paper adheres well, grease the back of it with vegetable oil. In this case, the oil acts as glue; the paper will be well pressed to the baking sheet and will not wrinkle.

If you are afraid that the meringue will stick to the surface, you can also grease the top of the parchment with a few drops of oil.

If you don’t have baking parchment, you can replace it with a simple white A4 landscape sheet, just soak it well in vegetable oil.

3. Wash and dry the egg white mixing bowl. The eggs must also be clean.

4. Separate the whites from the yolks and let them stand and warm to room temperature. Sift the powdered sugar.

5. When the whites reach the desired temperature, add a pinch of salt and start beating. First, beat at low speed until the protein mass acquires a white color and a thick consistency, that is, until soft peaks form.

6. When the whites reach the desired structure, you need to increase the speed of the mixer and start adding sugar a little at a time. The main thing here is not to rush and at the first stage add sugar in small portions, waiting until the previous dose has completely dissolved. At the end, when the mass has already acquired a fairly thick consistency, sugar can be added in large quantities.

7. The finished meringue should stay on the whisk and not fall off. Another way to check the readiness of the meringue is to turn the bowl upside down and if the protein mass does not fall out or flow out, then the meringue is cooked correctly.

8. Now we transfer the whipped whites with powdered sugar into a pastry bag and pipe the future meringues. The shape of the meringue depends on the nozzle on the pastry bag and your imagination. But if you don't have a pastry bag, you can use a regular spoon to scoop out the meringue.

9. Place the meringue in preheated to 100 ⁰ From the oven. Some ovens, especially new ones, allow you to set a minimum temperature of 150⁰C. If this is your case, then open the oven door 5-10 cm and bake the meringue like this.

The drying time for the meringue depends on the size and height of the cakes. On average, baking meringues with a diameter of 5 cm and a height of 2 cm will take 1 hour. If you have small meringues, the cooking time can be 30-40 minutes.

10. At the end of baking, turn off the oven and leave the finished meringue in it until it cools completely. That’s why meringue is also called the “forgotten cake.”

Using this basic recipe as a basis, you can improvise and add cocoa, chocolate chips, dry instant coffee, vanilla, any chopped nuts, coconut flakes, etc. to the meringue.

Note:

For those who monitor their diet, I think it will be useful to know the energy value and nutrient balance of meringue.

Here are some more interesting meringue recipes.

Chocolate meringue recipe

Ingredients

4 large egg whites, room temperature

½ cup sugar

½ cup powdered sugar + 2 teaspoons for dusting

¼ cup unsweetened cocoa powder + 2 teaspoons for dusting.

How to make chocolate meringues

1. Preheat the oven to a temperature of 100 - 110⁰С. Prepare a baking tray and line it with parchment.

2. Place the egg whites in a clean, dry bowl and beat them at medium mixer speed until foamy and thick.

3. Then start adding sugar gradually and beat at a higher speed. At the end of whipping, add sifted powdered sugar. Continue whisking until the egg white mixture thickens and holds its shape well.

4. When the whites reach the desired consistency, stop beating and add the sifted cocoa powder. Working from bottom to top, gently fold cocoa into egg white mixture using a silicone spatula.

5. Transfer the prepared mixture for chocolate meringue into a pastry bag and pipe cakes with a diameter of approximately 5 cm onto a previously prepared sheet of baking paper.

6. Bake the chocolate meringues for an hour until they are firm and dry. At the end of baking, turn off the oven and leave the cakes in it for another 15 minutes.

7. Sprinkle the finished meringues with a mixture of cocoa powder and powdered sugar.

Lemon meringue roll

Ingredients:

For filling:

15 g gelatin

1 tablespoon water

150 ml dry white wine

3 egg yolks

100 g sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

250 g butter.

For the meringue

3 egg whites

175 g icing sugar + 30 g for sprinkling

1 tablespoon cornstarch.

How to make lemon meringue roll

1. For the filling: soak the gelatin in cold water for 10 minutes. Pour wine into gelatin, place in a water bath and heat over low heat until completely dissolved.

2. Whisk together the egg yolks and sugar until the mixture turns white, then add the lemon juice and zest.

3. Combine the egg mixture with softened butter and beat well.

4. While continuously whisking, pour slightly cooled gelatin into the resulting oil mixture in a thin stream. Place the finished cream in the refrigerator for 2 hours.

5. Heat the oven to 160°C and prepare a rectangular baking dish measuring approximately 35*25 cm.

6. Beat the egg whites with powdered sugar as for making classic meringue. At the end of beating, add cornstarch and mix everything gently.

7. Place the meringue mixture in a baking pan lined with parchment paper and bake for 10 -15 minutes. Bake the protein mass only until it hardens around the edges.

8. Take another sheet of baking parchment, sprinkle with powdered sugar, and transfer it to a towel. Remove the meringue from the oven and turn it out onto the prepared paper. Let cool for 10-15 minutes.

9. Brush the meringue with cooled cream and wrap the roll using a towel, gradually removing the paper.

10. Before serving, refrigerate the finished meringue roll for 1 hour.

Walnut meringue recipe

Ingredients:

60 g hazelnuts (you can use any nuts)

2 egg whites

120 g sugar

a pinch of salt.

How to make nut meringues

1. Fry the nuts in a frying pan and chop using a blender.

2. Preheat the oven to 180 degrees and prepare a baking dish.

3. Prepare the meringue as described in the classic recipe above.

4. When the whipped whites reach the desired consistency, add the nuts and mix gently using a silicone or wooden spatula.

5. Place the whipped whites on the prepared pan using a tablespoon.

6. Bake the nut meringue for about 20 minutes until it crackles on top.

7. Leave the finished cakes in the oven until completely dry.

Peach meringue recipe

Ingredients:

For the meringue:

2 egg whites

120 g powdered sugar

pinch of citric acid

1 tablespoon of peach jam (read recipe below).

For the peach jam:

1/3 ripe peach or 5-6 frozen slices

2 tablespoons water

¼ teaspoon vanilla

How to make peach meringue

1. First of all, heat the oven to 150⁰C.

2. Calve the whites from the yolks and let them warm up to room temperature.

3. Meanwhile, start preparing the peach jam. Finely chop the peaches, place them in a saucepan and add water. Cook the peaches, stirring constantly. When they become soft, add sugar. Keep the peaches on the fire until the sugar is completely dissolved. Grind the finished confiture in a blender.

4. Place the finished peach confiture on a plate to cool.

5. Beat the whites until soft peaks form, then add sugar in portions.

6. Beat the whites with sugar until stiff peaks form, then carefully, in small portions, stir in 1 tablespoon of peach jam.

7. Place the protein-peach mixture on a baking tray using a teaspoon.

8. Place the peach meringues in the oven and turn it off. Leave the meringue in the oven until completely cooled.

What types of meringue are there? photo examples

Meringues can be made in all sorts of shapes and sizes.

Meringue can be decorated with chocolate: simply pour melted chocolate on top or dip the bottom or top of the cake into it.

You can also sprinkle the finished meringue with cocoa powder. Decorate with edible colored balls or sprinkles before baking.

Meringue cakes can be made in any color; just add a little food coloring to the beaten egg whites with powdered sugar.

A very beautiful meringue is obtained in the form of roses.

To make rose meringue you will need 2 tips: one round, one toothed. First, draw circles on a piece of baking paper. Lay out a circle using a round tip, and then, moving in a spiral, draw the shape of a rose.

For children, you can make meringue on a stick. To do this, dip toothpicks or wooden kebab skewers into the already placed meringues. To prevent the sticks from burning during baking, they should be soaked in water beforehand.

The second version of meringue on a stick can be made by gluing 2 ready-made meringues together, for example, with chocolate, and placing a stick between them.

You can make meringue with a filling, such as chocolate. To do this, place the chocolate pieces on a baking sheet and pipe the meringue on top.

The finished meringue can be glued together using butter cream or melted chocolate.

How to make meringue with filling

In order to prepare meringue with filling, you need to bake cakes in the form of baskets. Fill a pastry bag with egg white mixture and pipe the meringue as shown in the photo.
There are many options for how to prepare meringue with filling. To do this, you can use various creams, such as whipped cream or butter cream. The main thing is that they are not too liquid. Otherwise, the cream may soften the delicate structure of the meringue. You can decorate the filled meringue with any fruit or berries. This dessert should be served immediately, as the fruit may yield juice and the cake will not look presentable.

A classic representative of filled meringue is the Anna Pavlova dessert. The author of this dessert from New Zealand created it after attending a concert of the famous Russian ballerina Anna Pavlova.

The Anna Pavlova dessert is a meringue cake topped with whipped cream and fresh fruit.

Meringue as part of the decor

Modern confectioners often use meringue to decorate and create cakes. To do this, small meringues of different shapes are attached to an edible biscuit base using cream.

What to do if the meringue doesn't work out?

Sometimes, even experienced cooks may not succeed. If for some reason you couldn’t whip up the meringue, don’t worry.

The first option is to pour the resulting protein mass into a mold lined with parchment and bake, just like meringue. In this case, you will get a meringue cake. Make 2 or 3 of these cakes and spread them with buttercream. You will get a meringue cake.

You can also correct the situation by preparing something like a biscuit. To do this, add flour to the whipped whites with powdered sugar (the ratio of 3 whites and 170 g of powdered sugar is 70-80 g of flour) and mix well. Pour the resulting mixture into the mold and bake for about 40 minutes at 180⁰C. Cut the finished cooled sponge cake in half and brush with any cream.

That’s probably all I wanted to say about making meringue. I wish you culinary success and bon appetit!

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

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

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

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

Required Products:

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

Detailed cooking method:

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

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

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

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

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

5. We form our future bezes beautifully and carefully.

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

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

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

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

Products:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For aquafaba (150 ml):

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

For the meringue:

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

Preparing meringue without sugar:

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

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

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

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

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

6. Add citric acid, salt and vanillin.

7. Beat until stiff peaks form.

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

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

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

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

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

Alexander Khoroshenkikh

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Ingredients:

• 4 egg whites;
• 1 - 1.5 cups powdered sugar (or sugar);
• a pinch of vanillin;
• 1 tsp lemon juice.

How to make meringue at home