Consider a few recipes of a beautiful French dessert - meringue. Prepare a meringue at home is kind of as simple, but at the same time requires a careful approach. But we'll tell you in detail how to make homemade meringues, so that it turns out delicate and tasty.
Beze "White"
Ingredients:
- eggs - 5 pcs .;
- sugar - 2 items;
- lemon juice - 1 tsp;
- salt - pinch.
Preparation
To prepare meringues at home, eggs must be divided into proteins and yolks. It is very important to ensure that when dividing into proteins, not a single yolk gram is found. If you are not sure about yourself, then it is better to separate each egg in a separate container, otherwise if you get a yolk into the protein, you have to do it all over again. It is also very important to completely degrease the dishes in which the protein will be beaten, and the mixer.
So, let's start whisking first at a low speed, adding a pinch of salt. The temperature of proteins is also an important moment in whipping. They must be cooled in no case at room temperature. In the whipping process, increase the speed of the mixer and pour the sugar gradually. For best dissolution, it is best to use powdered sugar. Beat for a long time, until the formation of stable peaks. The presence of undissolved sugar is checked as follows: we knead a little mass between the index finger and thumb and see if there is sugar there.
After the steady peaks begin to form - add lemon juice and whisk for a couple of minutes to fix the protein in a knocked down condition. Then immediately transfer the mass to the confectionery syringe. If there is not one, then you can take the most common file and do a hole in it. Squeeze the squirrel onto a baking sheet lined with parchment paper.
Beze is not baked, but dried. It is important to comply with the temperature regime. Drying is necessary in the oven, heated not higher than 120 degrees, otherwise the meringue will turn cream or yellow. To make it bright white, we will dry at 100-110 degrees 1,5 - 2 hours. Readiness is checked by pressing to the bottom of the cake, if it is not pushed - the home meringue in the oven is ready.
There is also a very delicious recipe for making meringue meringue at home. "Zest" of this recipe is a very tasty cream.
Bézé with Charlotte cream
Ingredients:
- eggs - 6 pcs .;
- Vanilla sugar - 3 packs;
- sugar - 1,5 tbsp. + 6 tablespoons;
- milk - 150 g;
- butter - 200 g;
- walnuts - 100 g.
Preparation
Protein is separated from the yolks. Proteins can immediately put in a bowl of a mixer. Turn the mixer on the maximum speed and whisk until a good thick foam. In the whipping process, add two sachets of vanilla sugar and 1.5 cups of plain sugar. Sugar is beaten with proteins also at maximum speed until the mass becomes very thick and glossy.
Then, with two tablespoons, spread the mass a little bit on the baking tray with the baking paper. In each cake we put on the nut. Form can be given any. We send it to the oven, heated to 120-140 degrees for 1 hour.