Sokolova Svetlana

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How to make meringue at home? You can prepare a classic meringue recipe at home using one of the methods listed below. The main differences are not in the choice of ingredients (the classic pair is eggs and sugar), but in the features of the cooking technology - in the oven, microwave, in a water bath, in a slow cooker.

Meringue (meringue) is an incredibly delicious dessert originally from France with a romantic name. Prepared on the basis of egg whites and sugar. Various ingredients are added to taste, including vanilla, powdered sugar, lemon juice, and coconut.

Types of meringues

Culinary experts distinguish 3 main types of delicate delicacies.

French

Bake for a long time (50-60 minutes) at low temperature. Meringue is served as a separate dish (dessert).

Italian

Meringue is prepared using boiling sugar syrup. Often used for filling cakes.

Swiss

The peculiarity of the “Alpine” meringue lies in the unique technology of beating egg whites. To prepare the protein base, a water bath is used.

How many calories are in meringue

Meringue is a sweet treat, not a dietary product. Meringue contains 250-300 kcal per 100 g, which is high for an airy and light dessert. The bulk of the kilocalories comes from carbohydrates (69 g/100 g) due to the large amount of sugar. Meringue contains virtually no fat.

The energy value increases when meringue is used as an ingredient for cakes and pastries. Fatty pastry creams, whipped cream and other high-calorie foods increase the overall
the nutritional value of a dessert with meringue is up to 400-450 kcal/100 g.

Helpful tips before cooking

1. Beat the egg whites in a thoroughly washed bowl that has been wiped dry.
2. Use glass or metal bowls for whisking.
3. Mixing sugar with egg whites before whipping is strictly prohibited.
4. For faster dissolution, use powdered sugar instead of sand.
5. To make the dessert more stable and dense, refrigerate the egg whites before cooking.

Meringue - a classic recipe

Ingredients

Servings: – + 6

• egg white 4 things
• sugar 240 g

Calories and BJU per 100 g

Calories: 270 kcal

Proteins: 3.5 g

Fats: 0 g

Carbohydrates: 68.4 g

1 hour. 35 min. Video

I separate the whites from the yolks. I pour it into a separate bowl. I beat and gradually add sugar.

Mix the meringue ingredients thoroughly. I pour it into a bowl and place it in a water bath (a pan of boiling water). Gently beat the sugar-egg mixture at high speed.

I get a homogeneous white mass. For convenience, I transfer it to a cooking bag.

I cover the baking sheet with parchment paper. I carefully squeeze beautiful cakes out of the bag. I put it in the oven at 100 degrees. I cook the meringue for 80-120 minutes.

Eat for your health!

Homemade apple meringue

Ingredients:

• Apples – 3 pieces,
• Lemon juice – 1 large spoon,
• Sugar – 4 tablespoons,
• Powdered sugar – 160 g,
• Chicken egg - 3 pieces,
• Water – 1 large spoon.

Preparation:

1. I wash my eggs with a sponge. I break it into dishes. I use a separator to separate the yolks. I send the whites to the refrigerator. I leave one yolk.
2. Wash the apples. I carefully peel the skin, remove the stem and seeds. I cut into thin pieces. Place the apples in a deep saucepan and add sugar. I add a tablespoon of citric acid. I send it to the stove. I simmer and stir from time to time. I'm trying to soften the fruit. I taste it, checking the amount of granulated sugar.
3. Let the apple mixture cool. After natural cooling, pour the beaten yolk over the apples. I put it in a baking dish.
4. I beat the egg whites from the refrigerator using a mixer. Without turning off the kitchen appliance, I add powdered sugar. Beat until smooth and foamy.
5. I turn on the oven and heat it to 180 degrees. Place the egg mixture on top of the apple layer. Spread evenly over the meringue (adjust if desired).
6. I put it in the oven for 15 minutes. Before serving the delicious meringue with apple filling, wait 20-30 minutes, allowing the dessert to cool.

Apple pie with meringue

Recipe for fresh baked goods with meringues. Incredibly tasty and easy to prepare. Dear housewives, take note.

Ingredients:

For the test

• Sugar - half a glass,
• Wheat flour - one and a half cups,
• Butter – 70 g,
• Yolks – 3 pieces,
• Baking powder – 1 sachet.

For filling and meringue

• Apples – 5 pieces,
• Cinnamon – 1 small spoon,
• Butter – 10 g,
• Proteins – 3 pieces,
• Granulated sugar – 150 g,
• Citric acid - to taste.

Preparation:

1. I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until foamy. I put the whites in the refrigerator for 30-60 minutes.
2. I add a large amount of sugar to the beaten yolks. Stir until the mixture thickens.
3. Add the melted butter to the yolks and sugar. I'm whipping it up.
4. I sift the flour. I add baking powder.

Helpful advice. To prevent the base of the apple pie with meringue from becoming tough and hard, I do not recommend using a large amount of flour. It’s better to take 1.5 cups and get a tender and crumbly cake.

1. I pour the mixture into the flour. I knead the dough.
2. I form a big ball. I leave it in the kitchen, covered with a towel to prevent chapping. 30-40 minutes is enough.
3. While the dough is infusing, I turn to the fruit. Peel the apples and cut them into cubes.
4. I put butter in a frying pan and melt it. Then I lay out the chopped apples and simmer over low heat for 10-15 minutes.
5. For piquancy and aroma, I add a spoonful of cinnamon. I mix the apples.
6. I grease the baking dish with butter. I put the finished dough into the mold. I distribute it evenly.
7. I preheat the oven to 180 degrees. I send the baked goods for 10-15 minutes. The indicator for dough readiness is a slightly pinkish color.
8. Gently beat the cooled egg whites. To speed up the process I use a mixer at high speed. I get thick foam.
9. On the finished dough, evenly distribute the apple filling with cinnamon. I cover the top with a beautiful homogeneous mass based on sugar and proteins.
10. I send the meringue pie to the oven. Cooking temperature – 140 degrees, cooking time – 15 minutes.

Video cooking

How to make meringue without sugar

A dietary recipe for meringue without sugar is a godsend for those with a sweet tooth who adore a delicate French dessert. Thanks to the use of a sweetener instead of regular granulated sugar, the number of calories per 100 g of meringue is reduced to a minimum value of 52-55 kcal.

Ingredients:

• Egg white – 4 pieces,
• Lemon juice - 3 large spoons,
• Vanilla – 1 small spoon,
• Sweetener - to taste.

Preparation:

1. I break eggs. I separate the yolks from the meringue base - the whites.
2. Beat the whites together with lemon juice in a separate bowl.
3. Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I achieve a homogeneous mass with a foamy consistency.
4. Place baking paper on top of the baking sheet. Using a special pastry syringe with a large diameter, I make neat cakes.
5. I cook the meringue in the oven at 100 degrees. Cooking time – 60-90 minutes.

When the cakes are ready, do not open the oven door. Leave the meringue inside for a few minutes, then open it slightly and remove it only after 10-20 minutes.

How to make meringue for a cake

Ingredients:

• Egg white – 4 pieces,
• Lemon juice – 1 small spoon,
• Sugar – 200 g,
• Salt – 1 pinch,
• Condensed milk – 300 g,
• Butter – 200 g,
• Dark chocolate – 100 g,
• Walnut – 100 g,
• Cow's milk of medium fat content - 50 ml.

Preparation:

1. To make the meringue for the “Count's Ruins” cake, I take a deep glass bowl. Beat the egg whites at low mixer speed, gradually moving to medium. After the foam forms, pour lemon juice in portions.
2. I turn on the mixer at high speed and beat thoroughly for 60-100 seconds. As you mix, add powder and 1 large spoon of sugar. I achieve uniform whipping and complete dissolution of the sweet meringue ingredients in the total mass.
3. The mixture should become airy, but dense and thick.
4. To obtain beautifully shaped pieces, I use a cooking bag. I prefer the rose attachment.
5. I cover the baking sheet with parchment. On top, at a sufficient distance from each other, I place meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringue will retain its shape and will not spread.
6. To ensure uniform drying (cooking) of the dessert, turn the oven on at 90 degrees. I set the timer for 1 hour. From time to time I open the door to check the condition of the cakes. The meringue should retain the natural white color characteristic of egg whites.
7. Transfer the melted butter to a separate bowl. Beat with a mixer at high speed.
8. Gradually add condensed milk, continuing to stir. After 3-4 minutes of whipping, you will get a fluffy and homogeneous mass.
9. I'm assembling the cake. I take a large flat plate. I spread the meringue evenly. I leave space between the cakes. I grease the bottom of each delicacy with condensed milk cream and butter.
10. Then I again put a layer of meringue with a coated bottom. I arrange the meringues in a beautiful mound. I decorate the top with cream.
11. Place the chocolate chopped into slices in a separate bowl. I pour hot milk on top. Stir vigorously until smooth, so that the chocolate does not curdle due to high temperature.
12. I decorate the cake with chocolate icing on top.

To prevent the meringue cake from turning out too sweet and cloying, use dark chocolate rather than milk chocolate.

How to make meringue in the microwave

An express recipe for delicious meringue in the microwave with limited time. Three ingredients and a couple of free minutes, and the delicacy is ready!

Ingredients:

• Egg white – 3 pieces,
• Lemon juice - half a teaspoon,
• Powdered sugar – 1 cup.

Preparation:

1. I beat the egg whites. I add powdered sugar. I beat it again.
2. For convenience, I put the tender and airy mass in a pastry bag.
3. I take a flat and large plate. I put pastry paper on top. I carefully squeeze out beautiful meringues at a short distance from each other.
4. I put the fluffy dessert in the microwave. I set the power to 800 W. Cooking time – 30 seconds. If the microwave does not have high power, increase the cooking time to 60-120 seconds.
5. After cooking is complete, do not open the microwave door for one minute. The meringues will “ripen”.

Video recipe

Cooking meringue with chocolate and sesame seeds in the oven

Ingredients:

• Sugar – 100 g,
• Dark chocolate – 60 g,
• Proteins – 2 pieces,
• Sesame – 50 g,
• Lemon juice - half a teaspoon.

Preparation:

1. I put sesame seeds in a frying pan. Fry without oil over medium heat until light golden brown. I leave it to cool.
2. I grind the dark chocolate into a coarse grater. I put it aside.
3. I break eggs. I put the whites in a deep bowl. I beat at high speed. After the mass thickens, gradually add lemon juice and add sugar in parts without stopping the mixer.
4. I add cooled golden sesame seeds to the mixture along with grated chocolate.
5. Pipe the meringue onto a baking tray lined with baking paper. You can use a regular tablespoon, but it is better to use a pastry bag.
6. I set it to cook for 30 minutes in the oven at the selected temperature of 150 degrees.

Serve tender and delicious meringue with notes of sesame and chocolate with strong coffee with milk.

Meringue is an airy and tender, but high-calorie dessert due to its high sugar content. Eat the French delicacy in moderation by preparing one of your favorite recipes. If you wish, make changes to the cooking technology and composition of ingredients, focusing on your tastes and the wishes of the people for whom you are cooking.

Cooking instructions

1 hour 10 minutes Print

1. Mix 150 g of sugar and 2 teaspoons (but you can do more, so the smell will be throughout the whole house) of vanilla sugar.
Crib How to separate whites from yolks

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  2. The main thing is to carefully separate the whites from the yolks, otherwise the whites will not beat well and nothing will come out. I take two cups, carefully pour the whites into one, the yolks remain in the other (you can cover them with foil, put them in the refrigerator and then make something out of them too). We take some kind of bowl in which we will beat the egg whites (I have a special plastic bowl for this, you can beat anything in it), a mixer, and off you go! It is important, of course, that the mixer is powerful. If everything is in order, then 3-5 minutes should be enough to get a strong foam that will not fall out, even if you tip the bowl upside down. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.

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  3. Pour the sugar out of the glass, beat for another 5 minutes until the sugar and foam become more or less one. It is done! To check how perfect everything is, you can run the beaters of the mixer over the surface of the foam, and if there are still immovable marks, then everything is ok!

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  4. Place a sheet of baking paper on a baking sheet to suit the size. Well, we put future meringues on it in any form! I make magic things using a bag with different attachments (something like a pastry syringe, only simpler). You can make small meringues or large ones. Small ones, by the way, bake faster. Place in the oven at 120 degrees for 50–60–80 minutes, you can check periodically. If the outside is hard, then it’s time to take it out.
  Tool Baking paper For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

In the 17th century, the Italian chef Gasparini, who came to Switzerland, first prepared small delicate cakes, which were given the name “meringue”. Since then, fans of this delicacy around the world have only increased; it is hardly possible to find those who do not like the airy and melt-in-the-mouth dessert.

Its taste is truly divine and many people think that making meringue can only be done by professional confectioners. Nothing like that, it’s very easy to do, you just need to know a few secrets and tricks. The classic recipe for meringue in the oven includes only two components - egg whites and sugar.

Colored meringue in the oven

To make colored meringue, you will need food coloring. This sweet delicacy will delight adults and children. Prepare it for a child's birthday or any other holiday.

Ingredients

• egg whites – 2 pcs.;
• sugar – 100 g;
• vanillin - on the tip of a knife;
• food coloring.

How to make classic meringue at home

The most important thing in making meringue is perfectly clean dishes! The bowl in which you will beat the egg whites and the whisk should be spotlessly clean. Otherwise, you risk ruining the dessert. Even with the slightest drop of fat, egg whites will never whip into a strong foam. For the same reason, be very careful and careful when separating the yolks from the whites. Remember, the yolk is fat!

Separate the whites into a bowl and start beating them.

Gradually, without stopping the mixer, add sugar and vanillin.

Continue beating until you get a strong protein mass that holds its shape well.

Add a few drops of food coloring and stir.

You can make meringues in two colors. Divide the whipped whites into two parts, add red coloring to one, yellow coloring to the other.

Line a baking tray with baking paper.

Take a pastry bag and a piping tip (you can use a pastry syringe or just spoon the meringue onto a baking sheet).

Fill a piping bag with beaten egg whites.

Place the protein mass on a baking sheet. Use the size at your own discretion. For example, for children you can prepare “baby bezeshki” by planting very small pieces.

Place the baking sheet in the oven, heated to 100 degrees, for 1.5-2 hours.

After the required time has passed, turn off the oven, open the door slightly and let the finished dessert cool without removing the baking sheet.

Place the cooled meringue into a bowl and serve.

Meringue in a water bath

Meringue in a water bath is also called “wet”. You will need two pans: a regular one, in which the water will boil, and a smaller fireproof one, then place it in a water bath (this can be a glass pan for the microwave). The method is more labor-intensive, but such meringues are dense and stable; they can be given any intricate shape.

Ingredients

• chicken eggs – 4 pcs.;
• salt - a pinch;
• granulated sugar – 200 g;
• vanilla sugar – 1/2 tsp;
• citric acid - on the tip of a knife.

Preparation

1. To prepare “wet” meringue at home, take an ordinary saucepan, pour some water into it and bring to a boil.
2. While the liquid is boiling, separate the whites from the yolks in the eggs. Do this very carefully so that not a drop of yolk gets into the whites, otherwise they will not whip up later.
3. Transfer the egg whites into a clean, dry, ovenproof, smaller bowl. Add a pinch of salt and start beating with a mixer.
4. Now place the bowl in a water bath, so that its bottom does not touch the boiling water, and continue whisking (50-60 seconds will be enough).
5. While still working with the mixer, gradually add sugar to the whipped egg whites.
6. Add vanilla sugar and continue beating for 1-2 minutes.

7. When the mass begins to thicken, add citric acid and beat until stable peaks form (also about 1-2 minutes).

8. Now remove the dishes from the water bath and continue beating until the protein mass cools completely (the more it cools, the thicker it becomes, the mixer will become more and more difficult to work with). This process will take approximately five minutes.

9. Transfer the resulting protein cream into a pastry bag with a shaped tip. Cover a baking sheet with parchment paper and place the meringue pieces on it. Here you can get creative, giving your future dessert different shapes. The size of your preparations will directly determine how long to bake the meringue in the oven. The smaller the workpiece, the faster it will be ready.

10. All that remains is to preheat the oven to a temperature of 100 degrees, place a baking sheet in it and dry the meringue for 1.5 hours.

11. After the required time has passed, open the oven door, pull out the baking sheet a little and test the meringue with your finger. If it is dry and does not stick, then turn off the oven, but do not remove the baking sheet, leave it inside for another 10-15 minutes with the door open.

12. That’s all, the airy and beautiful meringue is ready in the oven. Serve it with aromatic tea or coffee, or use it to decorate cakes.

Meringue with starch

We bring to your attention another simple recipe for making meringue with starch. This component adds extra dryness, which is especially important when meringue is used to decorate moist cakes or desserts.

Ingredients

• chicken eggs – 4 pcs.;
• salt - a pinch;
• powdered sugar – 1.5 cups;
• potato starch - 1 tbsp. l. (with a slide);
• lemon juice – 1/4 tsp;
• vanillin – sachet (1.5 g)

Preparation

1. Separate the whites from the yolks in the eggs. This must be done especially carefully, because the slightest part of the yolk getting into the whites will cause them to beat poorly.
2. Add a pinch of salt to the whites and beat with a mixer.
3. Now gradually add powdered sugar, one tablespoon at a time, without stopping whisking.
4. When the protein mass becomes dense enough, add vanillin and starch. Continue beating for another 2 minutes.
5. Squeeze the lemon juice, beat for another 1-2 minutes and the protein meringue cream will be ready. It turns out very thick, if you turn the bowl upside down, the cream should not flow or fall.
6. Line a baking tray with baking paper. Transfer the protein cream into a pastry bag and place it on a baking sheet, giving the pieces an arbitrary ornate shape.

7. By this time, your oven should be preheated to 100 degrees. Place the baking sheet in it for 1.5 hours.

8. Turn off the oven, open the door slightly and wait until the cakes have cooled completely.

• The most important secret of successful meringue is only fresh chicken eggs!
• Another important point is at what temperature to bake the meringue. Never heat the oven too hot, 80-110 degrees is enough. The whole secret lies in low temperature and long baking. By and large, meringues are not even baked, but dried (depending on the size from 1.5 to 2 hours).
• Do not store the finished meringue in the refrigerator under any circumstances; it will become damp over time.
• If you have to prepare meringue without a mixer, then remember one important thing - when whipping the protein mass with a kitchen whisk, never change direction, work only in one direction. And immediately be prepared that this will take a long time (at least 15 minutes).
• Classic proportions of proteins and sugar - for 1 protein take 50 g of granulated sugar or powder.
• If you cook meringues in an electric oven, then turn on the heating both from below and from above, but without the convection mode.

Meringue! You immediately imagine this snow-white miracle, light and airy. Many people think that making meringue at home is very difficult. I want to show you that this is not at all true. The main thing is that you need to comply with some conditions and then you will definitely get this snow-white delicacy. When preparing meringue, it is very important to carefully separate the whites from the yolks so that not a single drop of yolk gets into the whites. And also, the container in which the whites will be beaten must be clean and dry, without drops of fat or water on the walls.

Ingredients

So, to make meringue at home we will need:

egg whites - 2 pcs.;

sugar - 100 g.

Cooking steps

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

Airy meringue prepared at home is ready! Help yourself and enjoy!

Enjoy your tea!

The original French dessert under the loud name “meringue” has spread all over the world and is firmly rooted in many countries. The most delicate airy structure, exquisite taste and pleasant aftertaste do not leave adults and children indifferent. Meringue is served in many famous restaurants and used to decorate cakes and pastries. Making dessert at home is rightfully considered a valuable skill. If you want to please your guests, feel free to choose a recipe and begin the procedure. Let's consider only the most delicious options.

Meringue: a classic of the genre

Professional confectioners have developed a basic technology for making meringue at home. Everything else is just variations.

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

1. To prepare the meringue, only fresh eggs of the first category are used, which must be placed in the refrigerator 2 hours before being ready. Separate the yolks from the whites, place the latter in a deep bowl. Important! Separate the whites into a separate container, then transfer them to a common mixing bowl. Such a move will eliminate the possibility of partial yolk getting in if it breaks.
2. When all the chilled whites are in the container, turn the mixer on medium power and beat for 10 minutes. You need to get a thick, dense foam.
3. Once this happens, prepare the powdered sugar. Scoop it up with a tablespoon and carefully pour it into the mixture, while stirring with a mixer at low power. Whisk until the granules are completely dissolved. Important! For 1 egg white there are 55 grams. powdered sugar. If you are preparing meringue for a large company, calculate the required proportions for a specific case.
4. When the egg-sugar mixture is ready, proceed to the next step. Place the mixture in the refrigerator for 10 minutes, when the time is up, take it out and beat again. With every minute that passes, the foam will begin to turn white and bubble; at this moment you need to add 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 arrow of the device from the mass, evaluate the density of the foam. The air peak should retain its shape without dripping. You can also add a tablespoon to the composition; the foam will not fall off from it.
6. After preparing the cream, take out the baking sheet and line it with baking paper or foil. At this time, preheat the oven to 160 degrees, proceed to the following manipulations.
7. Scoop the meringue with a tablespoon and form it into a ball on the surface of the baking sheet. Since the mass tends to increase by 2-2.5 times, calculate the distance between the bezels based on the knowledge gained.
8. After placing the air mass on baking paper or foil, place the baking sheet in an oven preheated to 160 degrees. Immediately reduce the heat to 130-140 degrees, otherwise the meringues will set on the crust, but will not bake inside. Cooking time is a quarter of an hour, no more.
9. After the specified period has expired, turn off the oven and do not open the door. The meringues should be kept inside until completely cooled.

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

• 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 and heat it over high heat. Add sesame seeds, fry for about 3 minutes, stirring constantly. When the product turns golden, pour it into a dry bowl and let cool.
2. Grate a bar of dark chocolate on a coarse grater or chop it in another convenient way (replace it with milk if desired).
3. Place the chicken whites in a deep container, turn on the mixer at maximum speed and beat the eggs into a thick foam (beating duration varies between 5-7 minutes).
4. As soon as the mass rises and thickens, pour in lemon juice or add acid, while continuing to work with the mixer. Begin adding granulated sugar slowly while stirring at medium speed.
5. When the mass becomes dense and thick, turn off the device. Add the roasted sesame seeds, stir with a fork, and add the grated chocolate. Mix the mixture thoroughly until it reaches a dense and thick consistency.
6. Preheat the oven to 145-150 degrees. At this time, take out a baking sheet and line 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 regular tablespoon, as in the previous recipe.
7. Place the mixture in the oven to bake 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 strawberry.

• granulated sugar or powdered sugar - 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. Place chicken whites in the refrigerator for 40 minutes. Later, take them out and move them into a deep container. Add citric acid and beat with a mixer for 10 minutes. Ultimately, you should get a stable, thick foam.
2. Begin to carefully add granulated sugar (it is better to replace it with powder). In this case, you need to simultaneously beat the mixture at medium speed. When the crystals are completely dissolved, increase the power and bring the mixture to a shiny state.
3. Check the composition for density: tilt the bowl, evaluate the consistency. Foam should not leak out. Place it in a pastry sleeve and line a baking sheet with baking foil.
4. Preheat the oven to 50 (!) degrees. Squeeze out small balls, keeping a distance of about 5 cm between the meringues. Place the baking sheet in the oven for 3.5 hours until the mass dries completely and becomes crispy.
5. Start preparing the cream. Cut the butter into small pieces and leave at room temperature to soften. After this, grind the boiled condensed milk with butter until smooth, beat.
6. Break the chocolate bar into squares, place them in an enamel pan and melt in a steam bath. It should remain liquid throughout the cooking process.
7. Dip the flat part of the meringue into the chocolate and do the same with the other meringues. Place them on a plate and refrigerate for 1 hour.
8. At the end of the period, take two meringues, pour cream of butter and condensed milk between them, glue the two parts into one. Place the dessert in the refrigerator again and wait until it completely hardens (about half an hour).

Serve the delicacy chilled, otherwise it will soften.

To prepare dessert using traditional French technology, please read the important tips regarding the procedure.

1. At the slightest hint of moisture, the dessert begins to become soggy, as a result of which the structure and overall impression of consumption are distorted. The recommendation relates to the choice of utensils: mix the ingredients only in dry bowls, water ingress is unacceptable.
2. Before placing the ingredients in a mixing container, degrease the container. Soak a cosmetic swab in vodka or rubbing alcohol and wipe the bowl.
3. If you don't have a mixer, use a regular whisk. However, it is unlikely that it will be possible to achieve the desired consistency, since the mass will be difficult to beat. To give the whites the necessary fluffiness, wipe the bowl with a slice of lemon or a cotton pad soaked in citrus juice.

It is important to understand that the meringue does not need to be baked, you just need to dry it. In this case, it is necessary to observe the temperature regime and the holding time of the mass in the oven. If your oven has a conventional function (moisture extraction), use it.

Video: recipe for making crispy meringue