Meringue cake: simple recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The airy dessert made from egg whites has been familiar to us since childhood, and if from childhood we remember meringue as a fluffy crispy cookie, now skilled chefs have learned how to make magnificent airy cakes with meringues. We will talk about them, share a recipe for meringue cakes at home, talk about different fillings for them and show design ideas.

History of air cookies

Before we start learning about cake recipes, let's talk about the history of meringues. The name of the airy delicacy is translated from French as "kiss" and, however, the cookies are very tender, crispy. The main version of the origin of the dessert says that a certain confectioner from Switzerland whipped whites with sugar and baked in the oven, he gave the name to the new dessert in honor of the city of Meiringen.

There is another version of the origin of meringue: the first mention of this dessert dates back to the end of the 17th century, it was found in a cookbook by a certain Massialo. It was said that because of the speed of preparation, meringue became a favorite of the kitchen.highly respected people. And because of the simplicity and availability of ingredients, the dessert migrated from the royal tables to cafes and restaurants of that time.

Meringues can be served as a separate dessert: melting in your mouth, delicate, airy, it captures the hearts of everyone who has ever tasted this wonderful dessert. But in tandem with filling: berry, chocolate, with cream, meringue is incredibly tasty.

The meringue recipe is incredibly simple, so let's start our acquaintance with meringue cake recipes, we will start directly with the meringue recipe.

Methods for preparing meringues

There are several ways to prepare meringues, we will cover three main ones.

The first way is called "French". Proteins are whipped with a pinch of s alt with the gradual addition of powdered sugar to the required condition. These meringues are incredibly fluffy and melt in your mouth, but are only suitable for simple cakes.

The "Italian" way is to add thick hot sugar syrup. Most often, such a cream is mixed with butter and cakes are smeared, horns and rolls are stuffed. From this mass, it is easiest to make a cream cake decoration, since the cream does not lose its shape and with the help of a pastry bag and a couple of nozzles you will get incredible decorations.

But the most delicious way - "Swiss", the meringue is cooked in a water bath, due to which it increases in one and a half to two times in volume. It is convenient to make stable ornate patterns from the cream.

Cookingmeringue

Since we are going to cook a kind of meringue cakes, we will turn to the first method.

First, prepare the bowl in which you will beat the egg whites, wash a deep bowl, dry with a clean, dry towel. Take care of this as excess fat in the bowl can prevent the protein cream from rising.

Many recipes require only fresh eggs, and this is understandable, when you prepare a cream of proteins, you do not subject the eggs to any heat treatment, which means that the protein will go raw. But for meringues, a week-old egg works best: the protein dries out during storage, which means it will be much easier to beat.

Before making the meringue, remove the eggs from the refrigerator. Eggs should be at room temperature. A cold egg beats faster, but it loses its bulk and density as it bakes.

Speaking of sugar, try to use powder, not sugar, because the smaller the grains, the more tender and light the mass will turn out. Undissolved sugar crystals will pull the mass down, and the crunch of sugar on the teeth will not bring much pleasure.

First, beat egg whites on low speed until frothy. After it, the speed can be increased to the maximum. Add sugar gradually, a teaspoon at regular intervals. Patience, and everything will work out.

Egg mass ready

Beat egg whites until peaks appear, trailing behind the whisk. In old cookbooksit is said that you can add a pinch of s alt before whipping, and at the end for the stability of the protein mass with citric acid, but with modern mixers, the need to add lemon or s alt has disappeared.

You can check the readiness of the whipped cream by turning the plate over. The foam will remain in the same position, motionless.

Bake methods and storage

Cookies 1-2 are baked at a temperature of 80-110 degrees, culinary experts jokingly call meringue "forgotten cookies", but you really try not to forget about it. By the way, do not open the ovens while baking.

They also offer to bake at 200 degrees for five minutes, and then lower the temperature to 100 and wait 40 minutes.

If your meringues don't make the base of the meringue cake, take care of storing the dessert. Store meringues in paper bags. Please do not store them in the refrigerator, where they will become damp and lose their shape and taste. It's better to sprinkle them with chocolate, glaze them, fold them and place them in a paper bag or bag.

Pavlova

Pavlova's cake, named after the magnificent ballerina, conquered the world. It is so tender, so tasty and sweet, the meringue cake melts in your mouth, the cream is soft and fragrant. So, let's start our acquaintance with the recipe for a homemade meringue cake with berries and whipped cream.

After whipping the protein mass with sugar, add 3 teaspoons of starch sifted through a sieve into it. Stir gently.

How many layers do you want to use for your cake? We suggest tryingwith two. Take parchment paper, cut two pieces of the desired length and draw two identical large circles on them. Lay the parchment on the baking sheets and, without going beyond the circle, put equal parts of the mass on two parchments, make the sides. At 100 degrees, bake your shortcakes for an hour and a half.

For two cakes you will need 6-8 egg whites.

Filling

While your shortbreads are cooling down, take care of the cream, preparing berries and decorations. You can either buy whipped cream or whip it yourself with sugar and vanilla.

Berries: Wash strawberries, raspberries, blackcurrants, blueberries and or strawberries well. Cut strawberries into 2-3 slices.

Save a few berries for the sauce. Grind them in a blender, put in a saucepan, put on a small fire and heat. To thicken the sauce, add a teaspoon of starch. Add sugar if desired. Without sugar, the sauce will have a sour taste - very savory for a sweet cake.

Sauce can be replaced with jam, jam, berry syrup.

Now that all the ingredients are ready, assemble your cake. Put cream on the first shortcake in the center, on top of different berries and a thin stream of sauce. You can pour the sauce on the sides, but carefully, just a little so that it does not spread.

Place another shortcake on top, cover with cream and spread the berries. Lay out a pattern or in a certain sequence. Garnish with syrup, a sprig of mint or rosemary, and sprinkle with powdered sugar.

Pavlova cake is not stored in the refrigerator and should be eaten immediately. Soif you are waiting for guests, bake the cakes in advance, and collect it before serving.

This is how you can make a meringue cake. The photo causes an incredible appetite.

Count ruins

You, of course, have tried this cake with biscuit layers more than once, but you definitely haven’t heard about the most delicate cake, count ruins with meringue. It is very tender, incredibly sweet and contains far fewer calories than a regular cake. We must introduce you to this cake.

Looks amazing and even though it takes a long time to prepare, take your time, this delicacy is pure bliss.

So, after whipping the whites with sugar, put them on parchment paper using a pastry bag or a file with a cut off corner with small cookies with peaks. Baking.

Beat soft butter with condensed milk at low speed until smooth, gradually increase the speed, but do not overdo it, the butter may heat up and exfoliate from condensed milk.

Now we collect our ruins in a meringue cake. To do this, we need a beautiful plate in which the cake will be served. We spread the meringues around and coat everything with cream. You can also put fillings to taste there, we suggest some bananas, nuts (walnuts, hazelnuts, almonds, lightly crushed), raisins and a thin stream of melted chocolate or chocolate paste. For lovers - peanut.

So lay out several layers, building a slide. The bottom of each cookiesmear with cream.

Decorating ruins is also easy. Melt a chocolate bar or use a paste. The remaining cream can be poured on top of the cake, allowing it to flow in different directions. Drizzle the cake with melted chocolate and sprinkle with nuts.

You can use any cream for ruins, custard or just boiled condensed milk, add different fruits if you wish and experiment. Let's move on to the next meringue cake recipe.

Snickers

This is one of the most popular candy bars, loved by kids and teens for its gooey filling and nuts. Your homemade meringue Snickers cake will be appreciated, because it is just as sweet, with lots of nuts, condensed milk and incredibly tender due to meringue.

Shortbread dough acts here as a cake. Therefore, we will start cooking the cake with him. Separate the whites from the yolks and refrigerate. Beat the yolks and a little more than half of the sugar with a mixer until fluffy. Soften the margarine in a water bath and send it to the egg mass, you can also add a little sour cream, a couple of spoons for splendor, soda, about 1/3 teaspoon, quench with vinegar.

Sift two cups of flour into a bowl with the mass and mix well. Wrap the finished dough in cling film and put in the refrigerator for half an hour.

While the dough is resting in the refrigerator, prepare the protein mass for the meringues.

Use the longest baking pan. Doughdistribute in an even layer. Put the meringue on top of the dough layer. But not in an even layer, but with light waves, for this, attach a spoon to the mass and pull it up. The shortbread is baked at 10 degrees. When the meringue dries, turn off the oven and let the dough stand there.

Chop the peeled nuts in a blender or by hand, but not very finely. Choose nuts to taste.

Beat a pack of butter with a can of boiled condensed milk.

Cut the still warm cake into three equal cakes and start folding your meringue cake. Put your shortbread in a dish or on a tray and put half of the condensed milk cream on top. Do this very carefully so as not to break the meringue. Sprinkle with nuts. For splendor, you can put raisins, dried apricots or prunes. Put the second one on top and brush with the remaining cream as well. If you wish, you can leave a little on the sides.

The third cake does not need to be lubricated, we sprinkle it with nuts, put a few whole ones and pour melted chocolate between the waves. Caramel sauce is also welcome.

Let the cake soak at room temperature so don't refrigerate for a couple of hours.

This is such an incredible sweetness, please your loved ones with a sweet meringue cake.

Bon appetit

Preparing a meringue cake at home is very simple, the cooking process is incredibly simple, decorating this magnificent creation is a pleasure. How tender it is, what a crispy meringue crust! Be sure to try making meringues and cakes with them.