How to cook meringue at home

Natively French dessert with a loud name "meringue" spread all over the world and firmly rooted in many countries. Delicate air structure, exquisite taste and pleasant aftertaste do not leave indifferent adults and children. Meringues are served in many famous restaurants, they are decorated with cakes and pastries. Cooking dessert at home is considered to be a valuable skill. If you want to please the guests, feel free to choose a recipe and proceed with the procedure. Consider only the most delicious options.

Meringue: a classic of the genre

Professional confectioners have developed a basic technology for making meringue at home. All the rest is just variations.

• chicken egg protein - 3 pcs.
• powdered sugar (beet or reed) - 165 gr.
• citric acid - 2 pinches

1. For cooking meringue, only fresh eggs of the first category are used, which must be sent to the refrigerator 2 hours before readiness.Separate the yolks from the proteins, place the latter in a deep bowl. Important! Separate the proteins into a separate container, and then transfer them to a common whipping bowl. Such a move will eliminate the likelihood of a partial hit of the yolk in cases if it breaks.
2. When all the cooled proteins are in the tank, turn on the mixer to medium power and beat for 10 minutes. You need to get a thick dense foam.
3. As soon as this happens, prepare icing sugar. Scoop it with a tablespoon and gently pour it into the mass, while stirring with a mixer at low power. Beat until the granules completely dissolve. Important! On 1 egg white there are 55 gr. powdered sugar. If you are preparing meringue for a large company, calculate the necessary proportions for a particular case.
4. When the egg-sugar mixture is ready, proceed to the next step. Send the mass in the refrigerator for 10 minutes, after the expiration, remove and whisk again. With each passing minute, the foam will begin to turn white and bubble, at this point you need to pour 2 pinches of citric acid and mix again.
5. Beat the meringue with a mixer for about 3 minutes at maximum speed. A visual inspection will help determine the readiness of the composition: remove the boom of the device from the mass, estimate the density of the foam. The air peak should keep its shape without flowing. You can also drop a tablespoon into the composition, the foam from it will not fall off.
6. After cooking the cream, remove the pan, cover it with baking paper or foil. At this time, heat the oven to 160 degrees, proceed to the following manipulations.
7. Scoop the meringue with a tablespoon, make a ball out of it on the surface of the pan. Since the mass tends to increase by 2-2.5 times, calculate the distance between the bezes based on the knowledge gained.
8. After placing the air mass on baking paper or foil, send the pan to the oven preheated to 160 degrees. Immediately turn down the heat to 130-140 degrees, otherwise the meringues will grab with a crust, but they will not be baked inside. Cooking time is a quarter of an hour, not more.
9. After the specified period, turn off the oven, do not open the door. The meringues should be inside until they cool down.

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

Chocolate meringue with sesame

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

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

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

Meringue with condensed milk

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

1. Put the chicken proteins in the fridge for 40 minutes. Later get them and move them to a deep container. Pour in citric acid, beat with a mixer for 10 minutes. In the end, you should get a steady thick foam.
2. Start gently pour the sugar (it is better to replace it with powder). At the same time it is necessary to simultaneously beat the mixture at medium speed. When the crystals are completely dissolved, increase the power, bring the mass to a brilliant state.
3. Check the composition for density: tilt the bowl, evaluate the consistency. Foam should not flow out. Send it to the pastry sleeve, cover the baking sheet with food foil for baking.
4. Preheat the oven to 50 (!) Degrees. Squeeze small balls, keep about 5 cm between the meringues. Send the baking tray to the oven for 3.5 hours so that the mass is completely dry and crispy.
5. Proceed to the preparation of the cream. Cut the butter into small slices, leave at room temperature so that it becomes soft. After that, pound the boiled condensed milk with butter until smooth, whisk.
6. Break the chocolate bar into small squares, place them in an enamel saucepan and melt it on the steam bath. Throughout the cooking process, it must remain liquid.
7. Dip the flat portion of the meringue into the chocolate, do the same with the other meringues.Spread them on a platter, send in the refrigerator for 1 hour.
8. At the end of the period, take the two legs, pour cream of butter and condensed milk between them, glue the two parts together. Re-place the dessert in the fridge, wait for the final solidification (about half an hour).

Serve a treat to the table chilled, otherwise it will soften.

Practical recommendations for cooking meringue

To prepare a dessert according to the original French technology, familiarize yourself with important tips regarding the procedure.

1. At the slightest hint of moisture, the dessert begins to soak, resulting in distorted structure and general impressions of consumption. The recommendation relates to the choice of dishes: mix the ingredients only in dry bowls, the ingress of water is unacceptable.
2. Before putting the ingredients in the whisking container, degrease the dishes. Moisten a cosmetic tampon in vodka or medical alcohol, wipe the bowl.
3. If you do not have a mixer, use the usual whisk. However, to achieve the desired consistency is unlikely to succeed, since the mass will whip hard.To give the squirrels the necessary fluffiness, wipe the bowl with a slice of lemon or a cotton pad dipped in citrus juice.

It is important to understand that the meringue does not need to bake, you just have to dry it. In this case, it is necessary to observe the temperature conditions and the time of holding the mass in the oven. In cases where your oven has a convention function (moisture extraction), use it.

Video: Crunchy meringue recipe