This amount of ingredients is enough for exactly 1 whole baking sheet 46x36 cm. Cover the baking sheet with parchment paper or grease with a very thin layer of vegetable oil. We spread the future meringues with a spoon or squeeze out the protein mass with a pastry syringe.

We send it to the oven preheated to 90 degrees for 1 - 1.5 hours. The meringue should dry well and not turn yellow.

These are such cute meringues that are obtained in the oven. They just melt in your mouth!

Meringue recipe in a slow cooker

Meringue! This snow-white miracle, light and airy, immediately appears. It seems to many that it is very difficult to cook meringue at home. I want to show you that this is not the case at all. The main thing is that you need to comply with certain conditions and then you will definitely get this snow-white delicacy. It is very important to carefully separate the proteins from the yolks for meringue preparation so that not a single drop of the yolk gets into the proteins. And yet, the dishes in which the proteins will be whipped should be clean and dry, without drops of fat or water on the walls.

Ingredients

So, to make meringue at home, we need:

egg whites - 2 pcs.;

sugar - 100 g.

Cooking steps

We send it to a cold oven, set the temperature to 100 degrees and leave for 1 hour. Then we reduce the temperature to 60 degrees and leave to bake for another 1 hour. In the last hour, you can open the oven door with a wooden spoon, because the meringue does not bake, but dries up.

Airy meringue, prepared at home, is ready! Eat and enjoy!

Happy tea!

Meringue recipes look simple: beat egg whites with powdered sugar and sometimes lemon juice. But to get a really airy dessert, you need to do everything right.

1. Meringue eggs should not be the freshest, but about a week old. The whites of such eggs are beaten better.
2. Separate the whites from the yolks. Even if a little yolk gets into the protein mass, it simply will not whip.
3. You need to separate the proteins from the yolks immediately after you get the eggs from the refrigerator. But before whipping, the proteins should stand at room temperature for half an hour. Thanks to this, the base for the meringue will be more airy.
4. Beat egg whites in a clean, dry bowl. Mixer attachments should be the same. Even with a drop of water or fat, you will not be able to whip the egg whites into foam. For reliability, you can first wipe the dishes with lemon juice, and then with a paper towel.
5. Use powdered sugar instead of sugar. If it is not available, regular sugar can be ground in a coffee grinder. The protein mass is whipped better with powder. In addition, grains of sugar may remain in the meringue, which means that the dessert will not be so tender.
6. Powdered sugar should be added after you whip the egg whites into foam, and not before. It needs to be poured in portions, about a teaspoonful, while continuing to beat the egg mass.
7. Lemon juice is added at the end so that the mass does not lose volume. Based on the calculation of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer, which has already beaten the proteins into a stable foam, you can not add juice. In any case, it will not harm the finished dessert in any way.

How to cook meringue in the oven

This is a classic way to make meringue airy and beautiful.

Ingredients

• 3 egg whites;
• 180 g of powdered sugar.

What else can be added to meringue

The taste and appearance of classic meringue will help diversify:

• vanillin;
• cinnamon;
• food extracts or flavors (vanilla, almond, mint, fruit, etc.);
• food coloring (gel coloring will make the meringue more shiny, and powder coloring will make it matte);
• crushed;
• cocoa;
• coconut shavings.

They are added to the protein mass at the end of cooking.

But be careful. Oils (such as in nuts) and liquids can interfere with foam formation. Therefore, it is better to add quite a bit than to overdo it and ruin the meringue.

If you want to add food flavorings, never use those that contain alcohol. It also won't let the squirrels rise.

Cooking

Separate the whites from the yolks. Beat the whites with a mixer first at low speed for about 30 seconds. When the whites just start to foam, increase the speed to medium and beat until a thick white foam forms.

Then gradually add powdered sugar. Turn off the mixer and mix the meringue base with a spoon, collecting the protein mass from the walls, which was splashed during the whipping process.

Then beat for a few more minutes at high speed. You should get a thick foam of a uniform consistency. You can check the readiness of the meringue base, oddly enough, by lifting the container with it upside down: the protein mass should remain in place.

Put the finished base in a piping bag. You can get by with an ordinary spoon, but it will not be so beautiful.

Preheat oven to 100°C. Line a baking sheet with parchment paper and form the meringue on it.

Put the baking sheet in the oven on a medium level for 1-1.5 hours. Cooking time depends on the size of the meringue: the smaller they are, the faster they will be ready. Too large meringues will take about 2 hours.

Do not open the oven during cooking. Due to the temperature difference, the meringue may crack. The finished meringue should easily separate from the parchment.

After cooking, turn off the oven, open the door slightly and leave the meringue inside to cool completely for several hours.

How to cook meringue in a slow cooker

Meringue from a slow cooker is no different from meringue from the oven. This cooking method is suitable, for example, if it is not possible to use the oven.

The proportions of the ingredients and the method of preparing the meringue base also do not differ from the classic recipe. But keep in mind that you will have to cook the meringue in portions or reduce the amount of ingredients by 2-3 times.

Cooking

How to cook meringue in the microwave

This meringue will not be as airy as a dessert from the oven or slow cooker. In the microwave, meringue warms up from the inside, so after cooking it quickly settles.

The advantage of this method is that you need very little time. And the meringue will turn out more crispy.

The amount of ingredients and the method of preparing the meringue base are different from the classic recipe.

Ingredients

• 1 egg white;
• 150 g of powdered sugar.

Cooking

Separate the protein from the yolk. Mix protein and powdered sugar. You can do this with a mixer, or you can use a whisk or a regular spoon. You will get a thick dough that you can knead with your hands.

Divide it into several small pieces and roll them into balls. Put the balls on a dish covered with parchment or paper towel, at a fairly large distance from each other.

Cook the meringue at maximum power for 30 seconds. During cooking, the dough will spread, so the meringue will turn out flat.

How and how much to store meringue

Meringue does not tolerate moisture well, so it will become damp in the refrigerator. It should be stored in an airtight container at room temperature for up to a week.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Captivatingly sweet French delicacy, crispy on the outside and melting inside is called meringue. In our country, it is better known as meringue. If ready-made cakes are called meringues, then meringue is a creamy mass from which they are baked. There is also an option with the degree of readiness of the sweet dish: the meringue is completely crumbly and dry, while the meringue has a soft core. Regardless of the name, the dessert is made from the same ingredients. How to make meringue correctly? The secrets of its preparation are not very difficult to remember.

Recipes for making meringue at home

Baking air cookies at home is very simple, the main thing is to stock up on time, because the process of drying proteins takes at least an hour. At home, the dessert turns out to be much tastier than factory-made pastries, it does not contain preservatives and is prepared from fresh ingredients. You can serve meringues as an independent dish, garnished with cream and fruit, or combined with biscuits, ice cream.

Classic egg white and sugar recipe in the oven

For a regular meringue, a minimum of products is required:

• egg white - 4 pieces;
• white sugar - 250 grams;
• a few drops of lemon juice.

Cooking steps:

1. Place egg whites in a clean bowl and start beating.
2. When they become cloudy, add a small amount of sugar and lemon juice.
3. In the process of whipping, all the sugar is added. The resulting consistency should be shiny and smooth, keep its shape.
4. With the help of a pastry envelope or a tablespoon, drop the cakes on a baking sheet covered with parchment paper.
5. Bake at a temperature of 80-110 degrees for an hour and a half. Let cool right in the oven.

How to cook in the microwave

Baking airy cookies is not the fastest process, but the microwave oven makes it much easier. You only need 2 ingredients:

• egg white - 1 piece;
• powdered sugar - 270 grams.

Recipe:

1. Pour powdered sugar into a bowl.
2. Add chilled egg white.
3. Using a spoon, rub the mixture until white for about 5 minutes.
4. We line the turntable of the microwave with baking paper.
5. We spread the resulting cream in portions on a dish, if the mixture is too thick, you can form it with your hands into small balls.
6. We bake for 1 minute at a power of 750 watts. To prevent the cake from falling off, do not open the microwave door during cooking until it has cooled down.

How to bake with nuts in a slow cooker

In the absence of an oven, it is possible to cook meringues in a slow cooker, for this you will need:

• proteins - 2 pieces;
• nuts (almonds, hazelnuts or peanuts) - 30 grams;
• white sugar - 60 grams;
• a teaspoon of lemon juice - 1 piece;
• a pinch of salt.

How to cook:

1. Combine egg whites with salt and beat at low speed.
2. After 2-3 minutes, add lemon juice and a little sugar to the mixture.
3. Gradually pour in the remaining sugar, continue to beat until a strong shiny mass is obtained.
4. Grind the nuts into crumbs, with the help of a spatula carefully fold into the whipped proteins.
5. Cover the bottom of the multicooker with baking paper, lay out.
6. Bake with the lid open for an hour and a half on the “Baking” mode.
7. Cool the finished cake for 30 minutes at room temperature.

How to cook meringue for a cake

Some cake recipes include a layer of whole cake or decoration with protein pastries. How to make a unique meringue for a cake? The composition of the protein dough:

• medium-sized egg whites - 5 pieces;
• fine sugar - 320 grams;
• vanilla sachet.

How to bake meringue for a cake:

1. Beat egg whites until stiff peaks form.
2. Add sugar with vanillin to the protein mass in small portions, continuing to beat for about 7 minutes. The mixture should keep its shape well, not spread.
3. Flatten the whipped squirrels laid out in a mold with a knife or spatula so that the top does not have to be cut off and the cake is even.
4. Bake on greased pastry paper, in a shape corresponding to the size of the future cake.
5. It is necessary to dry the meringue for the cake in a heated oven at a temperature of 100 degrees for about 1-2 hours.
6. Before lubricating with cream, be sure to cool the finished cake.

How to make a meringue cake with GOST cream

Cake "Air", which we remember from childhood, you can cook with your own hands. Crispy meringue and delicate butter cream are perfectly combined, forming a mouth-watering delicacy. Dessert is prepared in accordance with GOST:

• egg white - 140 grams (4 pieces);
• white sugar - 280 grams;
• a pinch of citric acid.

Cooking process:

1. Beat egg whites at room temperature until firm and stiff.
2. Add citric acid, sugar and beat until a snow-white smooth mass is obtained.
3. Drop the dough immediately onto a baking sheet lined with baking paper.
4. Bake for about 1.5 hours at 100 degrees. Ready meringue should crumble when broken.

Charlotte's Custard Layering contains the following:

• fresh butter - 100 grams;
• white sugar - 90 grams;
• egg yolk - 1 piece;
• vanilla sugar - 0.5 sachets;
• low-fat milk - 65 grams;
• cognac - 1 tablespoon.

Cooking:

1. Mix the yolk, milk, sugar and heat over low heat until boiling, turn off after 2 minutes, cool to room temperature.
2. Separately, beat softened butter with vanilla sugar, add the cooled egg mixture, then cognac, without ceasing to stir well.
3. Lubricate the cakes with the resulting cream and glue them in pairs, as in the photo below.

Sometimes it turns out that the mass does not thicken and does not whip. What to do? In this case, you can add lemon juice or cool the proteins, and then beat again. It is better to beat the proteins in a plastic or glass bowl with a mixer with a whisk attachment or a whisk, but do not use a blender. At what temperature should meringues be baked? It depends on the desired result. Crispy, crumbly meringues are obtained at 80–110 °C, and softer ones at a temperature of 160 °C or more. Little secrets of cooking meringue:

• Before cooking, wash chicken eggs thoroughly with warm water and neutral soap. This greatly reduces the risk of salmonella infection.
• To prepare a more tender meringue, you need to use not cold proteins, but at room temperature.
• If the whites for the meringue are liquid even after a long whipping, they were probably poorly separated from the yolks, or moisture or fat got into the whipping bowl.
• To get a homogeneous mass, it is better to use powdered sugar or fine sugar.
• Sugar should be added slowly and in small portions.
• For dry meringues, egg whites should be beaten to "hard peaks" to get meringues with a soft or runny center, beating should be stopped when the mass takes on more rounded peak shapes.
• Ready meringue is stored at room temperature: in the refrigerator it will become damp and lose its qualities.