How to cook meringue in the oven at home: recipes, cooking features

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

Several centuries ago, the Swiss confectioner Gasparini presented the world-famous meringue recipe in the oven today. Previously, this delicate and exquisite delicacy was called "kisses". This is the perfect dessert for a tea party - it is very simple, but at the same time unusually sophisticated. In addition, classic meringue has a relatively low calorie content. So even those who carefully monitor their figure can safely afford such a delicacy.

Description

The classic oven meringue recipe uses just two main ingredients: egg whites and sugar. As always, all ingenious is simple! To give the dessert refinement and a pleasant aroma, you can use auxiliary food additives: for example, nut flour or starch. But all these details are not essential.

But in fact, such a short list of ingredients does not mean that preparing this fragile dessert is easy. In fact, meringue is a rather delicate and capricious delicacy, due to which it is able to present a lot of various surprises to an inexperienced hostess. That is why, before taking eggs out of the refrigerator, arm yourself with theoreticalknowledge and follow all the recommendations exactly. In this case, you will succeed the first time.

Cooking Features

Making a protein treat at first glance is very simple, but in reality there are many important rules that should be followed in order to get a truly tasty and tender dessert. By the way, well-cooked meringue comes out dry on top and a little viscous inside.

• To whip the dough for dessert, you need to prepare a metal bowl - in the process, it will perfectly cope with the uniform distribution of heat.
• Only fresh eggs should be used for meringue preparation.
• Process the protein mixture for at least 10 minutes to make it really tender and fluffy.
• To beat the dough evenly to the maximum, the procedure can be performed in a water bath.
• Sugar or powder should be added gradually, in small portions, while continuing to process the mass.
• Spice up baked goods with lemon juice, citrus zest, chopped nuts, banana pulp, applesauce, or shredded coconut.
• To make the meringue unique, with a bright unforgettable taste, you can add berry juice to the dough.
• The container in which you will beat the protein cream must be completely dry. Otherwise, you may end up with dough with the wrong consistency. As you can see, even such a trifle can significantly spoil the meringue.
• Sugarit is advisable to pre-grind into powder and sift it several times. This will make your dessert more fluffy and porous.
• Eggs must be chilled before processing.
• It is very important to qualitatively separate the whites and yolks. If a foreign component gets into your mixture, the meringue will definitely not work.
• To make the dough fluffier, add a couple of drops of freshly squeezed lemon juice or a pinch of finely ground s alt while beating.
• Bake the meringue in the oven for at least 50 minutes.
• The optimal temperature for making a Swiss dessert is 140-160 degrees.
• When finished baking, leave the meringue in the oven to cool completely.
• Line baking sheets with oiled paper or parchment paper.

Classic Oven Meringue Recipe: Ingredients

This method of preparing airy treats is rightfully considered the easiest and most affordable. To create a Swiss culinary masterpiece, you will need a minimum set of products. And it turns out homemade meringue in the oven is no worse than store-bought products.

So, to prepare a treat you will need:

• 4 protein;
• 2 teaspoons vanilla;
• a glass of sugar, but powder is better.

Proceedings

Start processing the separated proteins with a simple whisk or mixer at minimum power. If desired, you can add a pinch of s alt to them to give the meringue a fortress. Beat the mass until itwill not become bubble and voluminous.

Then gradually, without ceasing to beat, add sugar in small portions. After each addition, the mixture should be processed until the crystals are completely dissolved. Finally, add vanillin to the protein dough and mix thoroughly.

Quality whipped mixture does not fall off the whisk and does not even hang from it. In other words, the mass must be very stable and hold its shape well.

Put the meringues formed with a cornet or a teaspoon on the prepared baking sheet. Send the blanks to the oven for an hour at 100 degrees. Cooked cakes do not rush to immediately get out of the oven. First, wait until they cool down, and only then remove them from the sheet. Keep in mind that this rule is one of the most important conditions for getting a delicious classic meringue in the oven.

If you follow the original Gasparini recipe, you should beat the protein dough in a water bath. Thanks to this little trick, even at home, the meringue in the oven turns out to be surprisingly tasty, tender and fragrant.

As you can see, you don't have to be a genius to make a sophisticated dessert. Only one thing is important - to strictly adhere to several rules and master the chosen recipe. By the way, it is quite possible that it will come in handy for making complex cakes and other airy desserts.

Chocolate meringue in the oven

You have many times alreadybaked this delicacy, but are you still looking for an unusual Swiss dessert recipe? Then cook delicious chocolate meringue in the oven - you will be delighted.

First prepare:

• 100g sugar;
• 60g chocolate;
• 2 squirrels;
• 50g sesame;
• a teaspoon of lemon juice.

After measuring out all the necessary ingredients, start the process - it will be quite fast and interesting.

Cooking

First, dry fry the sesame seeds until golden brown.

Chop the chocolate using a coarse grater.

Place the whites in a deep container and start, as usual, beating first at low speed. After the mass thickens, send the prepared lemon juice to it. Now, without stopping, start gradually adding sugar and increasing the power of the mixer.

You can stop processing at the moment when the mixture becomes really thick and stable. At this stage, you should add the roasted sesame seeds, which should already be cooled down. Please note that hot grains should not be added to proteins in any case.

Now it's the turn of the grated chocolate. Finally, thoroughly stir the mixture and proceed to the formation of the future meringue.

By the way, if you don’t have special tools at your disposal, use two spoons to lay out the cakes. So you will achieve a shape characteristic of meringue with improvised means. At the same time, scoop up the mixture with one spoon, and gently scrape off what is stuck with the other. As a result, you shouldget nice slides. According to the recipe, meringues in the oven should be cooked for 45-50 minutes at 150 degrees. And don't forget to let the cakes cool inside the oven.

This meringue is best served with a cup of coffee. Although in combination with tea, this delicacy will be no less appetizing.

A simple dessert with nuts

This meringue recipe is sure to please everyone with a sweet tooth without exception. After all, these cakes perfectly combine lightness, elegance, simplicity and unobtrusive pleasant taste. And, as you know, nuts are in perfect harmony with literally any desserts and children really like it. In addition, for the hostess, the preparation of this delicacy will not be expensive: everything is very simple, affordable and easy. Believe me, it will not be difficult for anyone to create this culinary masterpiece, and there are products for it in every home. According to the meringue recipe in the oven, even a schoolboy can bake: the instruction will help the confectioner avoid mistakes and cook delicious cakes the first time. You just have to stock up on all the necessary components and follow the instructions provided.

To make homemade meringue in the oven with nuts you will need:

• 2 eggs;
• 50g walnuts or hazelnuts;
• 200 g sugar.

Probably, such products can be found in every home.

Cooking method

To start, fry the nuts without adding oil. As soon as they begin to exude a characteristic aroma, remove the pan from the stove. Be sure to chop the friednuts with a mortar, kitchen hammer or rolling pin. Otherwise, the cooking process is not much different from the classic meringue recipe.

Carefully separate the whites from the yolks and start beating them in a deep bowl. Gradually add sugar and increase the speed of the mixer. After you achieve a thick consistency, add prepared nuts to the dough and mix vigorously.

As usual, shape the cakes and send them to bake for 50 minutes at 150 degrees. Optionally, you can not add nuts to the dough, but sprinkle them on top of the prepared blanks. Perhaps it will turn out even more beautiful.