How to make meringue at home

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 air structure, refined taste and pleasant aftertaste do not leave indifferent adults and children. Meringues are served in many famous restaurants, they are decorated with cakes and pastries. Making a dessert at home is considered a valuable skill. If you want to please the guests, feel free to choose a recipe and proceed to the procedure. Consider only the most delicious options.

Meringue: a classic of the genre

Professional confectioners have developed the basic technology for making meringues at home. Everything else is just a variation.

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

1. For the preparation of meringues, only fresh eggs of the first category are used, which must be sent to the refrigerator 2 hours before readiness. Separate the yolks from the proteins, place the latter in a deep bowl. Important! Separate the proteins in a separate container, and then transfer them to a common bowl for whipping. Such a move will exclude the possibility of a partial hit of the yolk in cases if it breaks.
2. When all the chilled proteins are in the tank, turn on the mixer at medium power and beat for 10 minutes. You need to get a thick dense foam.
3. Once this happens, prepare the icing sugar. Scoop it with a tablespoon and carefully pour into the mass, while stirring with a mixer at low power. Whisk until the granules are completely dissolved. Important! There are 55 grams per 1 egg white. powdered sugar. If you are preparing meringues for a large company, calculate the necessary proportions for a specific case.
4. When the egg-sugar mixture is ready, proceed to the next step. Send the mass to the refrigerator for 10 minutes, after the expiration date, remove and whisk again. With each minute passed, the foam will begin to whiten and bubble, at this point it is necessary to pour 2 pinches of citric acid and mix again.
5. Beat the meringue with a mixer for about 3 minutes at maximum speed. Visual inspection will help determine the readiness of the composition: remove the boom of the device from the mass, evaluate the density of the foam. The airy peak should keep its shape without draining. You can also drop a tablespoon into the composition, the foam from it will not fall.
6. After preparing the cream, remove the baking sheet, line it with baking paper or foil. At this time, preheat the oven to 160 degrees, proceed with the following manipulations.
7. Scoop the meringues with a tablespoon, form a ball from it on the surface of the baking sheet. Since the mass tends to increase 2–2.5 times, calculate the distance between the bezeshes on the basis of the knowledge gained.
8. After placing the air mass on baking paper or foil, send the pan to a preheated oven to 160 degrees. Immediately reduce the fire to 130-140 degrees, otherwise the meringues will seize with a crust, but will not bake inside. Cooking time is a quarter of an hour, no more.
9. After the specified period, turn off the oven, do not open the door. Meringues should be inside until completely cooled.

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

Chocolate Meringue with Sesame Seeds

• chicken protein - 3 pcs.
• granulated sugar - 145 g.
• sesame seeds - 35 gr.
• dark chocolate - 55 gr.
• citric acid - 10-12 g.

Citric acid can be replaced with citrus fruit juice, increasing the amount by 3 times (about 35 ml.).

1. Cook a non-stick pan, heat it over high heat. Pour sesame seeds, fry for about 3 minutes, stirring constantly. When the product turns golden, pour it into a dry bowl and let cool.
2. Rub on a coarse grater or grind a bar of dark chocolate in another convenient way (replace it with milk if desired).
3. Place the chicken proteins in a deep container, turn on the mixer at maximum speed and beat eggs in a thick foam (the duration of beating varies between 5-7 minutes).
4. As soon as the mass rises and thickens, pour in lemon juice or pour in acid, and do not stop working with the mixer. Start adding sugar slowly while stirring it at medium speed.
5. When the mass becomes dense and dense, turn off the appliance. Pour the fried sesame seeds, mix with a fork, add grated chocolate. Thoroughly mix the composition until it acquires a dense and thick consistency.
6. Preheat the oven to 145-150 degrees. At this time, remove the baking sheet, line it with baking paper. Pour the meringue into the sleeve, squeeze in small portions, observing a distance of 5-7 cm between the balls. If desired, you can distribute the product with an ordinary tablespoon, as in the previous recipe.
7. Send the mixture to bake in the oven for 20-25 minutes. After this time, do not open the door, let the dessert cool. Optionally, you can decorate the top of the treat with whipped cream and a slice of strawberries.

Meringue with condensed milk

• granulated sugar or powder - 275 gr.
• egg white - 5 pcs.
• crushed salt - 1 pinch
• citric acid - 1 pinch
• butter - 115 gr.
• condensed milk (boiled) - 150 gr.
• milk chocolate - 100 gr.

1. Put the chicken squirrels in the refrigerator for 40 minutes. Remove them later and transfer them to a deep container. Pour citric acid, whisk with a mixer for 10 minutes. In the end, you should get a stable thick foam.
2. Start gently pouring granulated sugar (it is better to replace it with powder). At the same time, you need to whisk the mixture at medium speed. When the crystals are completely dissolved, increase the power, bring the mass to a brilliant state.
3. Check the composition for density: tilt the bowl, evaluate the consistency. Foam should not leak out. Send it to the pastry sleeve, line the baking sheet with baking foil.
4. Preheat the oven to 50 (!) Degrees. Squeeze out small balls, observe a distance between meringues of about 5 cm. Place the baking sheet in the oven for 3.5 hours, so that the mass is completely dry and becomes crispy.
5. Start cooking the cream. Cut the butter into small slices, leave at room temperature to make it soft. After this, grind the boiled condensed milk with butter until smooth, whisk.
6. Break the chocolate bar into small squares, place them in an enameled pan and melt in a steam bath. Throughout the cooking process, it should remain liquid.
7. Soak the flat part of the meringue in chocolate, do the same with other meringues. Lay them out on a dish, put in the refrigerator for 1 hour.
8. At the end of the term, take two bezeshki, pour between them a cream of butter and condensed milk, glue the two parts together. Put the dessert in the refrigerator again, wait until it finally hardens (about half an hour).

Serve the delicacy to the table chilled, otherwise it will soften.

Practical guidelines for making meringues

To prepare a dessert using the original French technology, familiarize yourself with important tips regarding the procedure.

1. At the slightest hint of humidity, the dessert begins to soak, as a result of which the structure and general impressions are consumed.The recommendation applies to the choice of utensils: mix the components only in dry bowls, water ingress is unacceptable.
2. Before putting the components into the bowl for whipping, degrease the dishes. Soak a cosmetic swab in vodka or alcohol, wipe the bowl.
3. If you don’t have a mixer, use a regular whisk. However, it is unlikely to achieve the desired consistency, since the mass will be hard to beat. To give the proteins the necessary splendor, wipe the bowl with a slice of lemon or a cotton pad soaked in citrus juice.

It is important to understand that meringues do not need to bake, you just have to dry it. In this case, it is necessary to observe the temperature regime and the exposure time of the mass in the oven. In cases where your oven has a convention function (moisture extraction), use it.

Video: Crispy Meringue Recipe