Despite the really meager composition of the recipe for classic meringues, the process is quite capricious and to achieve the ideal result, it is necessary to follow impeccably all the rules of its preparation, which this material is devoted to.
A classic meringue recipe with sugar at home in the oven
Ingredients:
- proteins - 4 pcs .;
- sand sugar (fine, white) or powder - 245 g;
- purified water - 75 ml;
- fresh lemon - 20 ml.
Preparation
First, prepare the syrup. In a jug or saucepan, pour the sugar and pour in the water. Send to the fire and heat the mass, stirring, to a boil. Then, continuing to interfere, respect the syrup until thick.
Mix the whites with a mixer in a strong, white foam and, without stopping the whipping process, pour in slowly a thin trickle of hot syrup. Continue to beat for another five minutes, then pour the lemon juice and whip a little more.
Now gather the whole mass in a confectioner's bag and plant it on a baking sheet covered with parchment small portions resembling cookies. Place the billets in the oven, heated to 110 degrees and dry the products for about an hour. Next, leave the bezels completely cool in the off oven, and only then you can shift them to a dish and enjoy an unmatched, deliciously gentle dessert.
"Grafski ruins" - a classic recipe with meringue
Ingredients:
For meringues:
- protein - 4 pcs .;
- sugar white or powder - 175 g;
- salt - 1 small pinch.
For cream:
- condensed milk - 120 g;
- oil "Farmer" - 115 g.
For registration:
- chocolate black or milk without fillers - 90 g;
- kernels of any nuts - 75 g;
Preparation
In a clean, maximally fat-free and cold bowl, whisk well-chilled proteins with a small pinch of salt to the maximum strong peaks and start
Spoon the merengue portionwise on a baking sheet and dry in an oven (not more than 90 degrees) for an hour and a half.
Now prepare the cream. Mild butter whisk until it is completely white, and, without reducing the speed, add one spoonful of condensed milk. Stop when you get a dense homogeneous mass.
Now, safely proceed to assemble the cake. On a dish, spread a layer of cooled meringue, apply cream on top and sprinkle with chopped nuts. Then another layer of meringue, a cream with nuts, collecting a pyramid as a result.
On a steam bath, melt the chocolate and randomly, pour a cake with a thin trickle. Remove the dessert in the cold, so that the cream and chocolate are properly frozen.