How to make meringue at home: recipe with photo

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

If you have ever tried a real snow-white airy meringue, then this dessert is unlikely to leave you indifferent. But do not think that a delicacy can only be ordered at a restaurant, cafeteria, or bought at a pastry shop. We will tell you how to make meringue at home yourself. Secrets from the masters and time-tested recipes will help to create it wonderfully tasty.

What is meringue?

If you have never eaten this dessert and want to know how to make meringue to finally enjoy it, then first of all we will tell you a little about the delicacy.

Meringue is a cake made from egg whites. They are whipped until light and airy, like foam, mass. Then the latter is shaped into a cone and baked. So that outside it is a little frozen, but inside it is tender and viscous.

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Secrets of real meringue

Before you make meringue at home, we suggest you familiarize yourself with the secrets of dessert from culinary experts:

• To get a tender and airy treat, do not be lazy to beat the whites properly - from the state of light sea foam to a thick glossy mass.
• It is equally important to prepare the oven forprocess. First, it is heated to 150 degrees, after which a baking sheet with blanks is placed in it. Then the master turns off the oven. And waiting. After all, the dessert will be ready when the oven has cooled down completely.
• As a consequence of the previous paragraph, we want to offer you one trick - put the meringue to cook in a preheated and turned off oven before going to bed. In the morning, a wonderful addition to breakfast will be waiting for you!
• Do you want to make your cakes original? Nothing diversifies their taste like nuts. Masters advise using almonds, peanuts, pistachios, walnuts, hazelnuts. Each of them is fraught with its own zest of taste.

Ingredients for classic meringue

How to make meringue? Photos on the topic will be throughout the article. And now the ingredients for the classic dessert:

• Proteins from 3 eggs.
• Granulated sugar (powdered sugar) - 150-160 g.
• Citric acid - one pinch.

You will also need a deep bowl and a whisk, a mixer to beat the protein mass.

Cooking classic meringue

And now more about how to make meringue (recipe with photo throughout the article):

1. We recommend taking fresh cold (straight from the refrigerator) eggs - it is easier to separate the protein from them. We advise you one trick - do the procedure in a cup separate from the cooking container. If, for example, the yolk slips through, the consequences of this will be less dire than ifit will get into the total mass with proteins.
2. Now sugar - no more than 60 g is required for each egg white. For three, respectively, - 180 g of sugar. It is better to weigh it in a clean and fat-free dish.
3. Add some sugar to the proteins. In the process of whipping, you will pour it on a tablespoon. Do not rush to add sugar in large quantities - a real dessert does not like to rush.
4. We continue to analyze how to make meringue. Turn on the mixer at low speed and start beating the mass - about two minutes (if there are more proteins, then we also increase the time). As soon as the contents overflow with air bubbles, turn off the device.
5. The mass will become thicker, but it is still far from the snow-white state. Therefore, somewhere in the middle of solidification, take granulated sugar with a spoon, sprinkle citric acid on it and add it to the general composition. This is the "whitening agent".
6. Then turn on the whisk at medium speed - beat for a minute.
7. The last stage is passed at the maximum speed of the mixer. Beat until dense - when the whisk rises, the mass at its end no longer falls, but keeps, keeping its shape.
8. You can check by scooping up the protein composition with a spoon - it will not spread from it.
9. How to make meringue in the oven? Preheat oven to 150°.
10. Place parchment paper on a baking sheet. Meringues are laid out on it with a tablespoon so that there is a distance between them.
11. Place the baking sheet in the oven and immediately lower the temperature to 140 degrees.
12. Leave for 15 minutes. Cakes will be in time forit's time to dry off.
13. Turn off the oven. The meringue will be ready when it is completely cool.

You can also prepare a dessert like this: bake the cakes for 1.5-2 hours, keeping the temperature in the oven at 100-120°.

Steamed Almond Meringue

Another recipe for how to make meringue. This is already an option with almonds - it is steamed. And it is not more difficult, on the contrary, such a variation guarantees that the meringue will definitely turn out.

Prepare the ingredients:

• Egg white - 2 pcs
• Sugar sand - 100g
• Almonds, pre-chopped - 35-40g
• Vanillin or vanilla sugar - 2/3 sachets.

And start creating:

1. Pour hot water into a wide container. Place a bowl for whipping egg whites over it - so that the container does not touch the water. We need to achieve the effect that only steam heats up the prepared mixture.
2. Pour egg whites into bowl over water. Start knocking them down with a mixer immediately at high speed.
3. As soon as the mass begins to thicken, gradually pour the cooked sugar and vanillin into it in small portions.
4. Now the mixture is churned until it is thick in consistency and glossy in appearance. This is achieved in about 10 minutes.
5. Now the bowl is removed from the water bath. We won't need a mixer anymore either.
6. Pour crushed almonds into the protein mass. Stir gently with a spoon to distribute the nuts.
7. The resulting mixture is placed in a cornet. If you do not have such a thing, then you canreplace with a thick plastic bag with the corner cut off.
8. Line a baking sheet with parchment paper. Unleash your imagination - squeeze "bezeshki" of various shapes out of the cornet - cones, spirals, waves, snails, zigzags.
9. Preheat the oven to 100 degrees. Place the baking sheet in the oven - we will bake the meringue for an hour without raising the temperature.

Chocolate meringue with sesame seeds

One of the savory original options that has found a sea of lovers around the world. And here are its ingredients:

• Egg whites - 2 pcs
• Granulated sugar - 100g
• Dark chocolate slices - 50g
• Sesame - 40g
• Lemon juice - 2/3 tsp.

How to make meringue:

1. Roast the sesame seeds until nicely golden. Be sure to chill.
2. Coarsely grate the chocolate.
3. Beat egg whites with mixer on high speed. As soon as the mass begins to thicken, add lemon juice to it.
4. Continuing to beat, slowly pour all the granulated sugar into the mixture.
5. Turn off the mixer only when the mass becomes steep in consistency.
6. Pour in the sesame seeds and gently mix it into the mixture.
7. Chocolate chips are also gently stirred.
8. Meringue can be laid out either with a tablespoon or a teaspoon, or with the help of a cornet. Be sure to cover the baking sheet with parchment paper before doing this.
9. Preheat oven to 150°. Bake for 20-25 minutes at thistemperature.
10. Turn off the oven - the meringue will be ready when it is completely cool.

Meringue with buttercream

Do you want a real taste experience? Here's another recipe for you. How to make meringue at home with butter cream? For cake, you can choose any of the options listed above. Here we will tell you how to make a delicious cream, which will be a layer between the "bezeshka".

You will need the following:

• Butter - 100g
• Egg - 1 pc
• Sugar - 2 tbsp. spoons.
• Alcohol (for a savory flavor) - 2 teaspoons.

Butter cream steamed:

1. Pour warm water into a wide container - about 40°. Place a cream container in it.
2. First of all, beat the egg with a whisk, a mixer. Then gradually add sugar to it. Beat until smooth and thick.
3. Now move on to the new clean container. Here, softened butter is whipped into a gentle cream. Then, in a tablespoon, the previously obtained egg mass is poured into it. Do not stop the mixer during this process.
4. In conclusion, alcohol is added to the preparation.
5. The cream is placed in the refrigerator for a while to harden.

Butter cream connects two frozen meringues in pairs - just spread the soufflé on the flat side of each.

Secrets of success

To meringue exactlysucceeded, remember these rules:

• Use clean and completely dry dishes. Water can ruin everything! Pastry chefs don't even recommend making these cakes in wet weather.
• Dishes are degreased with a cotton swab dipped in alcohol, vodka.
• To make meringues more fluffy, the walls of the container for their preparation are wiped with a piece of lemon.
• Meringue is not baked in the oven, but dried. Great if you activate convection mode in the oven.

Now you know everything you need to make a magical fluffy meringue. Good luck with your culinary experiments!