This article is for those who do not yet know how to prepare meringues or seeks to replenish their culinary treasury with a couple of new recipes. Comprehending the subtleties of the design of a capricious, but surprisingly tasty dessert, each hostess will be able to create such a dessert.
How to make meringues at home?
Not knowing how to whip the meringue so that the mass retains its shape and volume and after the heat treatment, it is impossible to fulfill any recipe. Therefore, when embarking on the implementation of any of the above technologies, it is necessary to remember the following:
- To prepare a treat it is preferable to use room temperature proteins. The cooled product is faster whipped, but it keeps the shape worse and settles more often when handling it or baking it.
- It is better not to use crystalline sugar as a sweetener, but to take powder - the base will be easier and faster to beat. Add the product in batches after the proteins have turned into thick, dense foam.
- The classic meringue is baked on parchment without opening the oven door during the entire heat treatment process and some time after it.
Beze is a classic recipe in the oven
First you will learn how to make a meringue according to a classic recipe. Simple manipulations over a trivial set of components give an amazing result. The received meringue with powdered sugar will please both adults and children. It can be made completely dry and brittle or decorated with a soft caramel center, reducing for this the baking time in the oven to one hour.
Ingredients:
- protein - 2 pcs .;
- powdered sugar - 300 g;
- lemon juice - 1 tbsp. a spoon.
Preparation
- Proteins beat for a couple of minutes at minimum speed until the appearance of foam.
- Gradually increase the speed of the mixer, get a white foam and in small portions, inject sugar powder mixed with a pinch of citric acid or lemon juice.
- Plait portions of lush protein mass with a spoon or a confectionery bag on a baking sheet with parchment.
- Bake meringue in the oven, heated to 120 degrees, 1.5-2 hours, leave in the device until cooling.
Cream "Wet meringue"
Wet meringue is used for decorating cakes, cakes and a variety of desserts. The resulting whipped white base can be stained with food colors, adding a few drops and whipping the mass in addition to obtaining an even color. Patterns and portions of wet meringue are preferably squeezed out with a confectionery bag or syringe.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 200 g;
- vanillin - pinch;
- citric acid - ¼ tsp.
Preparation
- Whisk a bit of protein, add sugar powder, citric acid and vanillin, place the container on a water bath with already boiling water.
- Whisk for 15 minutes, then remove from heat and continue to work with a mixer for 5 more minutes.
Bake cake - recipe
From the following recipe, you will learn how to properly prepare a meringue and decorate it in the form of a cake. The halves obtained by baking are closed in pairs, pre-lubricating the bottoms with a layer of whipped butter with sugar and vanilla or thick jam. If desired, you can sprinkle the "seam" with ground peanuts.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 400 g;
- butter - 150-200 g;
- Vanillin - to taste;
- nuts - 50 g.
Preparation
- Proteins are beaten, gradually increasing the speed of the mixer and pouring powder (250 g).
- The portion is poured into a parchment using a pastry bag and dried for 2 hours at 120 degrees.
- Mild butter whisk with vanillin and the remaining powder.
- Make out the cake "Beze", greasing generously the bottoms with cream and wrapping together, sprinkle with nuts.
Colored meringue
Further on how to cook meringue on a stick. Such a delicious dessert will be especially pleased with the children's audience - and tasty, and bright, and appetizing, and funny. To make the dessert look spectacular in appearance, you will need a confectionery bag for planting patterns. In the recipe, it is important to observe the proportions of the ingredients: for one serving of protein you need to take two servings of sugar.
Ingredients:
- proteins - 150 g;
- sugar or powder - 300 g;
- citric acid - pinch;
- dyes.
Preparation
- Place squirrels with sugar in a bowl on a water bath and with continuous stirring, the whiskers are made to dissolve the crystals and heat the mass to 60 degrees.
- Remove the container from the heat and whisk until dense peaks, adding citric acid at the end.
- If desired, color the mass and lay on the parchment patterns, which are inserted skewers.
- Dry the meringue on a stick in the oven at 90 degrees for 2 hours.
Cake "Beze" - recipe
Prepare a cake "Bézé" at home is as simple as a classic portion dessert. Delicacy is not only amazingly tasty, light and appetizing, but also incredibly spectacular. As a filling, you can use fresh or canned fruit, berries, which are perfectly combined with whipped cream.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 300 g;
- vanilla - 2 pinch;
- cream - 450 ml;
- salt - a pinch;
- fruit and berries for decoration.
Preparation
- Whisk the proteins, adding a pinch of salt and vanillin.
- At the end of whipping, 200 g of powdered sugar are poured in portions.
- Draw on a parchment located on a baking sheet, a circle of 24-26 cm and squeeze out a protein mass from the pastry bag, forming a "bottom" and cushions for the cake.
- Dry the base for the cake at 120 degrees for 2 hours, leave in the oven until completely cooled.
- Whip the cream with the remaining powdered sugar, fill them with a cooled protein skeleton, on top of the sliced fruit and berries.
Beeza with nuts - recipe
The following recipe for meringue will allow you to diversify the taste of your favorite treat by adding crushed nuts. You can take peeled peanuts and grind peas and chop it in a blender. Products are decorated traditionally on parchment on a baking sheet or in silicone portioned molds.
Ingredients:
- proteins - 2 pcs .;
- powdered sugar - 200 g;
- walnuts or peanuts - 50 g.
Preparation
- Whisk the proteins, adding in the process of powdered sugar, slice the portions of the resulting mass onto parchment laid on a baking tray or in molds, sprinkle with nuts and bake for 1.5 hours at 130 degrees.
- Leave the meringue with nuts in the oven until completely cooled.
Sugar free beverage - recipe
From this recipe you will learn how to make meringue without sugar. The substitute of the latter in this case is Stevia extract, combined with vanilla. For the harmony of taste in the protein mass when whipped, add fresh lemon juice, and decorated products sprinkle a little top with ground cinnamon.
Ingredients:
- proteins - 3 pcs .;
- Stevia extract - ½ tsp;
- extract of vanilla - 1 teaspoon;
- lemon juice - 3 tbsp. spoons;
- ground cinnamon.
Preparation
- Whisk the proteins, gradually adding lemon juice, stevia and vanilla extract.
- The portions of the resulting proteinaceous base are set off on a parchment laid on a baking tray, sprinkled with cinnamon.
- Bake meringue without sugar at 140 degrees 1,5-2 hours.
Chocolate meringue - recipe
Chocolate fans will especially appreciate the following recipe for candy. Cooked with the following recommendations chocolate meringue will be a perfect addition to the morning cup of coffee or tea at dinner. If desired, dessert can be made sweeter, increasing the amount of powdered sugar, and dark chocolate to replace dairy.
Ingredients:
- proteins - 4 pcs .;
- powdered sugar - 100 g;
- cocoa powder - 1 tbsp. a spoon;
- dark chocolate - 50 g;
- lemon juice - 1.5 tbsp. spoons.
Preparation
- Whisk the squirrels with lemon juice, adding in the end sugar powder and cocoa powder.
- The dark chocolate grinded on a fine grater is mixed in and the portions of the obtained base are deposited onto the parchment.
- Dry the products at 90 degrees for 2 hours.
How to make a meringue in a microwave?
If desired, meringues can easily be created in the microwave. It may take a little more powder - eventually the mass should become thick, plastic, but flexible, and it is easy to make balls out of it, which can be placed in paper or silicone molds for muffins. The size of the blanks should be 3 times smaller than the molds, since the mass significantly increases in volume during baking in the microwave.
Ingredients:
- proteins - 1 unit;
- powdered sugar - 300 g.
Preparation
- Whisk the proteins to the peaks, mix the powder, roll the balls from the resulting base.
- Place the blanks in the molds, put them into the microwave.
- Prepare meringue in a microwave for 1-2 minutes, allow to cool completely in the device.