Like meringue and meringue. What is the difference between the treats? They look exactly the same, and their compositions are identical. But the topic of the difference between these two sweets is still not closed and raises many questions and disputes.

What is the difference between meringue and meringue?

The most popular opinion about the difference between meringue and meringue is that they are not the same thing, although the composition is the same, but the methods for preparing these confectionery delights are different.

So, meringue is an egg cream made from egg whites and sugar. And meringue is a baked crispy delicacy made from meringue laid out in a certain shape.

Origin story

The difference between meringue and meringue can also be traced in its origin. The word “meringue” comes from France, and translated into Russian means “kiss”.

But with the term “meringue” everything is not so simple. One version says that this word is also of French origin, but it came to France from the Swiss city of Meiringen, where a pastry chef named Gasparini lived. The date of appearance of this delicacy dates back to the 17th century. A significant event for the confectionery world happened quite by accident: one day the master got carried away with beating the egg whites so that they turned into a thick foam. And Gasparini, deciding to experiment, put the whipped whites in the oven.

The result was a sweet, crispy delicacy that the local nobility really liked, and then gained popularity among ordinary people, because its preparation did not require much money or time.

The second version of the origin of meringue refers to the name of the famous chef François Massialo, who added this recipe to his book at the end of the 17th century.

They claim that the pastry chef developed the recipe for the delicacy on his own when he had extra proteins left. He beat them with sugar and decided to bake them. Francois Massialo began to call this dish “meringue”.

General rules for preparing meringues

Today, there are several options for preparing meringue and meringue. What is the difference between them, we will explain further.

The most popular way of preparing these delicacies is French, there is also Swiss and Italian. But for all these recipes there are general rules that should not be violated, otherwise the dessert will not work.

• The bowl for whipping egg whites must be absolutely dry, there should not be a drop of water or fat in it, otherwise the pastry chef will not see a cool protein foam.
• Sugar should be added only after the whites are whipped into foam.
• Do not allow even a drop of yolk to get into the white.
• The powdered sugar for cooking must be fresh, otherwise there is a high probability that it will pick up moisture from the air and a thick foam will not work.
• If the foam adheres tightly to the whisk, this indicates the meringue is ready.

The meringues, photos of which are presented in this article, are dried rather than baked. Therefore, throughout the entire cooking time, you should keep the oven door ajar, about one or one and a half centimeters. An exception is baking meringue according to a Swiss recipe.

If you leave the oven completely open, the meringues may burn or remain slightly moist inside.

Already cooked products should be stored in a tightly closed container, as they can absorb moisture from the air and soften.

French recipe

We have found out what is the difference between meringue and meringue, as well as the general cooking rules, and now let’s proceed directly to preparing the delicacy.

This recipe is of medium difficulty to make. It will take three and a half hours to create this confection.

After the time has passed, do not rush to scrape the meringues. After cooling, they peel off without problems.

Swiss recipe

Consider the following method of preparing meringue and meringue. The difference between it and the French one can be found out by carefully reading the following recipe.

It will take half as much time to prepare, the ingredients remain the same.

1. The mixing bowl should be placed in a container of hot water. The water temperature should not be higher than 42 degrees, otherwise the proteins will overheat. The peculiarity of the Swiss recipe is that the whites are immediately whipped with sugar.
2. Place the meringues in the oven, which is preheated to 110 degrees for 50 minutes or an hour, bake with the oven door closed.

The meringues turn out denser than in the French version, a little soft inside.

Italian recipe

Preparing this delicacy will not take more than an hour and a half. The ingredients for the recipe are as follows: two eggs, two hundred grams of sugar and one hundred grams of water.

First you need to pour sugar into a container and add water to it, cook over low heat until the mixture thickens a little. Beat the whites until they reach a slightly stiff peak and add them in a thin stream to the hot syrup. When pouring in the whites, you need to vigorously beat the mass until it thickens.

Not everyone can handle this method of preparing meringue and meringue. What is the difference in this recipe is obvious - the products turn out to be especially tender and airy, but during their preparation you should be careful and take your time.

Ah, meringue!.. Tender, crispy, crumbly or, on the contrary, soft, like cotton candy inside and with a crispy golden brown crust on the outside... Mmmm, pleasure! No wonder the sophisticated French called this delicacy “kiss” (from the French Baiser).

In pre-revolutionary Russia, meringue was called the “Spanish wind”. It is also called meringue, and it is believed that it is more correct to call this dessert that way, because meringue is a protein cream, and meringue is the same cream, only dried. However, let's leave linguistics aside and try to prepare this amazing dessert.

In general, the composition of meringue is simple, like everything ingenious: proteins and sugar. Sometimes nut flour, starch, but this is no longer so significant. However, a short list of ingredients does not mean that preparing a fragile dessert is easy and simple. Meringue is a delicate substance, capricious, like a spoiled lady, and can present many surprises and disappointments to an inexperienced cook.

Therefore, before you open the refrigerator and take out a tray of eggs, arm yourself with theoretical knowledge of the subject and strictly follow the strict rules for preparing meringue, and then everything will work out for you!

You can prepare meringue in three ways.

French way

This is the simplest, it can be used for trying to master this dish, as well as for making simple meringue shapes, without subtle patterns. The protein mass turns out fluffy, strong, but with clearly visible bubbles, so set aside there is no point in putting masterly roses on a baking sheet; they will “float”, if not immediately, then during baking. Therefore, you need to prepare cakes from it in the oven or in the microwave without any special tricks - just oval cakes.

Ingredients:

• Egg whites- 2 pcs
• Salt - a pinch
• Granulated sugar or powdered sugar

Here's how to prepare meringue in French: Pour the chilled whites of two eggs into a saucepan or bowl, add a pinch of salt to them and begin to beat with a mixer or whisk (in general, this can even be done with a fork, but it will take a long time) until strong foam. Then we begin to gradually add powdered sugar or sugar to them, continuing to beat. You will need approximately two hundred grams of powder per protein. However, the exact amount of powder is determined “by eye”, since it must be added to the proteins until a certain point - the appearance of the so-called “hard peaks”. This is when the cream does not fall from a raised mixer or whisk, and the peaks (“icicles” of meringue) do not bend under their own weight.

Italian way

making meringue differs from the French one in that instead of sugar, rather steeply boiled sugar syrup is poured into the whipped whites. The syrup is poured in hot, in a thin stream, and the beating of the whites never stops. until the entire mass has cooled.

This method is ideal for making creams - boiling syrup brews the whites, and the resulting cream does not fall off. You can layer cakes with this cream, make pastries with it, fill tubes or eclairs, and decorate any dessert.

In addition, cream prepared in Italian mixes perfectly with butter, while “regular” meringue flows from contact with fat.

Ingredients:

• Egg whites - 2 pcs.
• Sugar syrup - approximately 300 g
• Citric acid or lemon juice

First, cook the sugar syrup: two parts sugar, one part water, a little lemon juice. For a meringue made from two proteins, you need to take two hundred grams of sugar per one hundred grams of water. Beat the whites into a strong foam and, continuing to beat, pour hot syrup into them in a thin stream. Whisk the cream until the mixture has cooled completely.

Swiss way

Preparing meringue is the most time-consuming, due to the fact that you will have to build a steam bath. But the meringue prepared this way is the strongest, most stable and dense. From the steamed mass you can make the most imaginative cookies, and they dry very quickly, faster than all others, and you can draw beautiful complex patterns with it.

Ingredients:

• Egg whites
• Granulated sugar
• Lemon juice

The cooking method is as follows: Place a bowl of egg whites and sugar over a pan of boiling water (one egg white - one glass of sugar). The bottom of the pan should only be heated by steam and not come into contact with water. We begin to beat the whites first at the lowest speed of the mixer until all the sugar has dissolved. And after that, increase the speed and beat until tender, resulting in a white, dense, thick cream.

So, the cooking method has been chosen, and you are determined to surprise your guests with wonderful meringues. Stop for a few more minutes and remember a few very important rules, without which you will not succeed.

Rules for preparing “Merringue”

The optimal ratio of proteins to sugar is 1:2.6. In order to bake one tray of small cakes, I take 3 eggs and 0.5 tbsp. Sahara.

Proteins must be the freshest! Only fresh proteins are able to retain air and give a dense, thick mass.

To obtain a high-quality mass, the whites are cooled to a temperature of +2°C before beating (i.e., taken from the refrigerator immediately before beating). Uncooled whites do not whip well, and the baked semi-finished product will be blurry. By the way, it is also best to refrigerate the meringue sugar.

The whites should be separated very carefully so that not a drop of yolk gets into them. This is done like this: over a separate bowl, break the egg with the blunt side of a knife so that the shell cracks. Carefully break the egg and release the white into the bowl. The yolk remains in one of the shells. You also carefully pour the yolk into another shell, the remaining white slides into the bowl, and the clean, undamaged yolk remains in the shell.

Try to break each egg over a separate bowl, pouring the whites into a bowl - no one will find a surprise in the form of a rotten egg plopping down among the rest of the whites pleasant.

It is advisable to grind the sugar into powder or buy ready-made powdered sugar in the store. The size of the grains will not affect the quality and taste, you will just have to beat the protein mass much longer, because this must be done until all the sugar has dissolved. Otherwise, the remaining grains will crunch on your teeth.

First, beat the whites until their volume increases 4-6 times, then slowly add vanilla powder and sugar. All sugar is not added immediately, but several times (in a thin stream or in small spoons).

When whipping egg whites, it is good to use citric acid - in powder, diluted form, or just lemon juice. Citric acid is diluted at the rate of 1 tsp. powder for 2 tsp. water. Citric acid is added to taste, sometimes a few drops are enough, but if you like a sour taste, you can add more, for example, a teaspoon of acid. Just don't use acetic acid!

Dishes and whisks must be not just clean, but perfectly clean, free of grease and any impurities. By the way, when choosing a bowl for whipping, keep in mind that the volume of whipped egg whites will increase four to five times. In addition, the container in which you beat the whites must be dry, otherwise the whites will not beat well.
To degrease, wash dishes in slightly soapy water, then rinse in very hot water. Dry the dishes with a completely clean and dry cloth. To be sure that there are no traces of grease, wipe the dishes and whisk with a slice of lemon.

Egg whites should not be beaten in a metal bowl, otherwise they will darken.

There should be few proteins so that the whisk is not completely immersed in them, otherwise aeration will be impossible and the whites will not beat well. The more egg whites you use, the longer the beating should be at each stage.

It is believed that it is better to beat the whites with a whisk, since the electric mixer heats them up, so there may be a thin foam. But, as a rule, they beat well with a mixer :o)
First, beat the whites at low speed for 2 minutes until yellow foam forms. If there are more than two whites, then you need to beat longer.
Then you need to switch to medium speed and beat for another minute, and finally continue whipping at maximum speed until the desired stage.

You cannot beat the whites for too long, because this way you will achieve the opposite effect: the mass will not be airy and fluffy, but smooth and dense. Unfortunately, you can’t make meringue from it anymore. Five to seven minutes of intensive beating is enough.

It used to be that even a drop of water could ruin all efforts to beat the egg whites. Now this statement is being refuted by experienced cooks, and some even add a few tablespoons of water to the whites so that the dried meringues become especially brittle and dry. It is usually recommended to pour a teaspoon into the whites. very cold water- this way they whip up better.

Sometimes a pinch of salt is added to the whites before beating - it gives strength to the whites.

Catching the moment when the whites are whipped to maximum volume is difficult for a novice cook. However, this point can be determined experimentally. There are three proven methods. In the first case, after stopping the whipping process, lift the whisk slightly so that the whipped whites can form a peak. If the whipped egg white does not fall off and clearly maintains its height, then your work has been crowned with success. But if the whipped whites will be used in the future as part of other ingredients, for example for a cake or soufflé, then the protein peaks should be slightly plastic, slightly lowering when the whisk is lifted.

In the second case, just try to slowly and carefully turn the pan with the squirrels upside down. If the foam does not try to flow down the walls, but holds tightly in the pan, the whites are ready.
In the third case, simply place a knife or fork in the center of the pan with the protein foam (with the teeth or tip pointing to the bottom). In tightly whipped foam, both the knife and fork will stand firmly without the help of your hands.

If the recipe calls for adding a little flour, starch or ground nuts to the whipped whites, then the flour and starch should be sifted to saturate them with air, and the nuts should be fried and ground as finely as possible.

The baking tray should be prepared right away so as not to bother with it later, when the protein mass is already ready and begins to quietly settle out of impatience and boredom. Place tracing paper, parchment paper or special baking paper lightly greased with margarine (butter) on a baking sheet. If you grease it heavily, the bottom of the cakes will tear; if you don’t grease it at all, you will eat meringue with paper.

You can add portions of the protein with a spoon or a pastry syringe. You can transfer the protein mixture into a plastic bag, cut off the tip on one side and carefully but quickly (as air evaporates, the quality becomes low, density increases, and dimensional stability decreases) squeeze the resulting mass in the form of balls onto a baking sheet. Leave a distance between the “blanks”; the meringue will increase in size.

If you decide to bake airy baskets, then draw identical circles on the back of the baking paper (circle the bottom of the glass), fill a pastry syringe or cornet with a smooth round nozzle and fill the circles by squeezing out the dough, moving in a spiral. Then, along the edge of the circles, pipe the dough in the form of a border in one continuous strip or often plant small stars along the edge. After baking and cooling, fill the resulting baskets with cream or jam.

To get even cakes, draw a circle or rectangle of the desired size on the back of the paper with a pencil, then put the dough into a pastry syringe or cornet and pipe the meringue along the drawn contour, moving in a spiral. You can start from the center, or you can start from the edges, it doesn’t matter.

The meringue should be placed in a preheated oven, let it heat up while you spoon the mixture onto a baking sheet covered with tracing paper. I set it to 150°C.
Once you place the meringues in the preheated oven, they should rise immediately. As soon as the meringues “grow”, you must immediately reduce the heat to a minimum (by about 100°C), otherwise they will burn. Leave for about 2 hours. It is recommended to dry the meringues in the oven at low temperature for a long time (one and a half to two hours), then they will dry well and turn out light and with a delicate texture.

By the way, my friend lights the oven only when she has already placed a baking sheet in it and immediately turns it on to a temperature of 100°C - and her meringues turn out excellent. And it bakes for only 40-50 minutes. Apparently, a lot depends on the oven itself.

Cooking time depends on the size of the meringue and the features of the oven. Do not open the oven for at least the first 30 minutes, otherwise the meringue will settle. But it is better, in my opinion, not to open the oven for at least 1 hour, although some housewives believe that, unlike many other baked goods, the oven can and even should be opened while preparing meringue - open it slightly with an inserted pencil. It’s easy to determine readiness: baked meringues easily come off the sheet.
The finished meringue is not white, but slightly creamy in color.

Once cooked (but still hot), the meringues remain soft until they cool, so you can leave them in the turned off oven.

In order to remove the meringue cakes from the paper, place the cake together with the paper on the edge of the table and slowly move it towards you, holding the cake with one hand, while pulling the paper down with the other. By acting carefully enough, you will receive the cake intact and unharmed. Removing small meringues from paper is usually not very difficult.

For a new portion of meringue, take a fresh sheet of tracing paper each time.

While baking meringues, do not allow any shaking - do not slam doors and windows, do not allow children to run and jump around the kitchen.

Ready-made meringues can be decorated with cream, poured with some syrup, or topped with berries, but, in my opinion, they are quite tasty on their own.

To prevent the meringue baskets from melting under the influence of cream, jam or marmalade, make a layer of melted chocolate. To do this, melt the grated chocolate in a water bath in a small amount of milk or cream, stirring constantly and periodically removing from the steam so that the chocolate does not curdle from excessively high temperature, stir until smooth and spread the inside of the baskets with a brush, trying to apply a good layer of chocolate. The same operation can be done with cake layers - this will only add a crunchy chocolate note to your dessert.

In order to decorate meringue cakes, you can prepare, for example, chocolate-nut cream. To do this, roast the nuts and grind them using a blender. Melt the chocolate in a water bath and cool slightly. Meanwhile, whip cream (preferably 35% fat). Add chopped nuts and melted chocolate to the whipped mass. Using a pastry bag, the meringue cakes are decorated with cream on top.

The meringues can be sealed in pairs (with whipped cream or buttercream) and refrigerated.

Store the finished meringue in a dry place. You can store them in plastic bags, otherwise they will pick up moisture from the air and will not be crispy.

That's all. Difficult? Try it and see for yourself.

	1. Carefully separate the whites from the yolks and pour into a deep non-metallic bowl.
	2. Pour sugar or powdered sugar (a glass of sugar for every four to five whites) into a separate cup and set aside.
	3. Start beating the egg whites with a mixer, gradually increasing the speed.
	4. As soon as the protein foam becomes rich white and acquires some density (you can check with a spoon), we begin to add sugar little by little (preferably one dessert spoon at a time).
	5. Beat the foam until all the sugar is completely dissolved.
	6. At this stage, you can add nuts, grated chocolate, condensed milk or anything else to your taste to the protein mass. Any “addition” is carefully mixed into the foam with a spoon.
	7. The readiness of the mixture for baking is checked as follows: scoop the foam into a slightly damp spoon and turn it over. The foam should not leak, fall out or lose its shape.
	8. Place the cakes on a sheet lined with parchment or foil using the same spoon or pastry syringe (the shape and size depend only on your desire).
	9. The meringue is dried in the oven at a minimum temperature (no more than one hundred degrees). Depending on the size of the cakes, the meringue is dried for an hour or two. The finished cakes will be crispy and slightly crumbly.

Based on materials from kedem.ru, cherrylady.ua, domznaniy.ru

As you can see, making meringue at home does not require any super complex skills. It's simple, fast, and most importantly, delicious! Bon appetit and culinary victories!

PS. Meringue is a delicious delicacy, but girls who are on strict diets should always remember that the calorie content of the dessert is very high: 100 g is 310 kcal.

Cooking time: 2 hours 20 minutes Servings: 50

A wonderful dessert with a French name that translates as “kiss”. Melting on the lips, sweet, tender. Of course, it's meringue or meringue! Want to learn how to cook it at home? It is not difficult:)

A lot of yolks go into the Easter dough, but the whites remain “out of use.” Do you also have a lot of egg whites left after preparing the pasochki? Now we will find a use for them! And very tasty: let’s make real meringue at home! Light, airy, with a crispy thin crust and a crumbly center.

I usually used the leftover egg whites to make an omelette or chiffon cake. But at the same time, I had long dreamed of learning how to make homemade meringue. I even tried to bake cakes for the Kyiv cake once, but due to non-compliance with the temperature conditions, the result was not a white light meringue, but a golden sweet toffee. But the second time I finally learned! And I learned all the nuances, which I will now share with you, so that the meringue succeeds the first time!

The main thing for success: beat the whites correctly - once, and maintain the baking mode - twice. I cook in a gas oven, but I think the recipe would be suitable for an electric one - you just may need to adjust the baking time.

Ingredients:

For 45-50 pieces:

• 3 egg whites (total weight about 100 g);
• 150 g sugar;
• A pinch of salt;
• A pinch of citric acid.

Homemade meringue: recipe in the oven

Meringue secret #1 - Fresh eggs!

The first thing we need is fresh eggs. The most recent! Because it is the freshest whites that whip better: they are denser, more elastic, and the foam from them holds its shape well. And from old proteins the foam is not so stable. How can you tell if an egg is fresh? Carefully break it onto a saucer and look: the old white is spreading; for fresh ones, lie around the yolk in an elastic oval.

Trick number 2 - how to separate the whites from the yolks

Previously, I poured from one half of the shell to the other - the white poured down into the bowl, and the yolk remained in the shell. But this method is not the best, since sometimes the sharp edge of the shell can damage the yolk, and if even a little gets into the whites, they will not whip up properly. Therefore, it is much more convenient to pour the egg into your hand: the yolk remains intact in the palm, and the white is poured into the bowl through your fingers.

And also, break each egg over a separate bowl: if you suddenly get a stale one, you don’t need to replace all the whites.

Know-how No. 3 - proportions and composition

Now let's figure out how much sugar we need. For 1 white of a medium egg, take 50-60 g of sugar. For 3 proteins - 150-180 g, respectively.

For an excellent meringue, in addition to proteins and sugar, you will need a few more grains of citric acid and a pinch of salt: these additives improve whipping, add stability to the foam, and the acid slightly brightens.

Please note: the result depends not only on the correctly selected products, but also on the condition of the dishes. Both the container in which you beat and the whisks should be clean, dry and not greasy. Therefore, wash them thoroughly, wipe with a lemon wedge and wipe dry. And you can start!

Important point No. 5 - egg temperature

There is an opinion that it is necessary to beat chilled egg whites. This is not entirely true. When chilled they whip up faster, but when warm they whip up better! From the physics course we know that when cold, substances compress, and when warm, they expand. So, in cold proteins, the bonds between molecules are less extensible, so they cannot accommodate many air bubbles that form foam. They whipped it up quickly and that was it. And then they settled down just as quickly. And although warm whites need to be whipped a little longer, the molecular bonds in them are more elastic and can hold much more air, and are more stable. Therefore, we take the whites out of the refrigerator half an hour beforehand so that they warm up to room temperature.

Making homemade meringue:

Add a pinch of salt to the whites and beat at low speed for 2 minutes. At first, the mass will be translucent, foamy, with bubbles, as if in champagne; then it will gradually turn white and thicken - and now you have a light, but quite thick foam, on which traces of the corollas remain. It's time to slowly add sugar.

But we don’t drink all at once! Add sugar 1-2 teaspoons at a time, whisking constantly. Along with the first spoon of sugar, add a few citric acid crystals.

I add sugar 1-2 spoons every 15-10 seconds. It takes 6-7 minutes to introduce all the sugar. Gradually increase the beating speed from low to medium and then to maximum. After adding all the sugar, beat for another 1.5-2 minutes at high speed. The foam is getting thicker.

It is enough to beat when it reaches the condition of “hard peaks”: take out the mixer and look at the “snowy peaks” - do they rise proudly and do not bend? Great! Control check: turn the bowl over :) A well-beaten mass not only won’t fall out, it won’t even move!

Cover the baking sheet with parchment, grease with butter or vegetable oil - a little. Place the mixture in a pastry bag with a nozzle or simply cut off a corner and place it on a sheet of benzene. You can put it out with a spoon dipped in water, but with an attachment the cakes come out with a more beautiful shape. Place them 3-4 cm from each other - in the process the meringue spreads a little and becomes larger. You can make many small cakes or one large cake layer.

If you have a culinary syringe with attachments, use it to form the meringues. It turns out beautiful!

Place the meringue in the oven, preheated to 110C, in the middle, and bake. By the way, it is more correct to call the raw protein mass meringue, but when baked it is already meringues.

At what temperature should you bake meringues in the oven?

In order for the meringue to turn out the way you want - dry and light - you need a fairly low temperature. In fact, it is not baked, but dried. Therefore, the temperature in the oven can fluctuate between 100 - 120C.

You should not exceed the threshold of 120C, since the high temperature melts the sugar in the meringue, forming that same caramel toffee of a golden-amber hue. This meringue stretches and sticks to your teeth like chewing gum :)

So the optimal temperature would be 110C.

How long to bake meringue in the oven

At this temperature, the meringue dried in my oven for 2 hours. For different ovens and depending on the size of the bezes, the time can vary from 1.5 to 2 or a little more hours.

How to check if meringue is ready?

First, touch gently: the surface of the finished meringue is not sticky or soft, it is dry and does not leave marks on it. Tap the meringue with your finger: if it is dry enough, you will hear a dull rustling sound. The color changes from white to light beige. You can break one piece and see if the middle is dry or still wet.

Leave the finished meringues in the switched off oven until they cool completely. Then remove and place on a wire rack. Or on a platter.

Airy, like a white cloud, tender, like a kiss, a delicacy for a cup of morning coffee... and most importantly, homemade meringue made with your own hands is awesome!

You can eat the cakes just like that, or you can decorate cakes or Easter cakes with them.

Cooking instructions

1 hour 10 minutes Print

1. Separate the whites from the yolks. The main thing is to carefully separate them, 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). Crib How to separate whites from yolks

2. Pour sugar into a measuring cup, up to the 150 gram mark. Add 2 teaspoons (but you can do more, so the smell will be throughout the whole house) of vanilla sugar.

3. Preheat the oven in advance, but very low. I turn it on 120 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

4. 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.

5. 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!

6. Place a sheet of baking paper on a baking sheet to suit the size.
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.

7. Well, 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. Tool Confectionery cone It is convenient to squeeze the filling onto the dough, as well as the cream, with a pastry cone. Then the portions turn out even and neat, and your hands don’t get dirty with minced meat. You don’t have to buy a horn; it can be easily rolled up from cellophane or some other waterproof material. For confectionery purposes, it is better to use cones with a variety of attachments - usually a set includes several pieces at once.

8. That's almost all! 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.

If you don’t know, I’ll teach you. If you just forgot how to make meringue, I’ll remind you B-) . The recipe is simple: egg white and sugar. That's all. Almost.

Remember, yesterday I boasted that after eating a wonderful morning, I remade a bunch of things, including piling up two baking sheets of meringue, a bowl of vinaigrette and? Yep, you guessed it - I recorded all these actions in the photo and will certainly share the recipes with you. Forcibly. Then: yes: . For now, first things first. And I started my workday yesterday with meringue.

On this wonderful January day (the Internet promised -27 outside the window, I didn’t check it with a thermometer, because it had been torn from the window in the heat of the moment last year by militant cats) I found myself at home alone. At all. Even the cats went for a walk. Rare case. No one rummaged around the table with a hairy paw in the hope of throwing off something tasty, no one tried to shout over the mixer and force me to make tea, no one asked me to empty the pot at the moment when my hands were up to the elbows in the dough being kneaded, etc. I will keep this day in my memory. forever, because I managed to do a lot of things. That’s it, I’ll stop babbling and return to the description of the meringue preparation algorithm. The face is serious and stern. So.

To create the meringue, we need: mail: :

• 6 medium-sized egg whites
• 1.5 cups sugar (my cup is 250 ml)
• Quarter a lemon (optional)
• A pinch of salt (IMHO, more of a ritual than a necessity)

Comrades, from the indicated number of products I get two large baking sheets of meringue. If you don't need as much, reduce the dose by a third. Then you get one large baking sheet and one small one - you can put them in the oven at the same time. Or reduce the dose by half - then you will get one baking sheet. For my priests (that is, food lovers) this is not enough. Therefore, I mix meringue from 6 proteins. I’ll tell you soon where I successfully placed the yolks this time, you can subscribe to the newsletter so as not to miss heartbreaking details: yes: .

How to make meringue, step by step recipe:

1. Wash the eggs (chicken, of course) thoroughly. So that, when separating the whites from the yolks, you don’t stick any rubbish from the shell into your meringue.
2. Carefully separate the whites from the yolks. We don’t cheat and don’t try to separate all the protein - this is impossible. But piercing the yolk is easy. If the yolk gets into the white part, it has a detrimental effect on the beating process, so we act thoughtfully and slowly.
3. The bowl for whipping meringues according to the legends of great chefs: wacko: should be dry and low-fat. It is considered very cool to grate it with a slice of lemon and, to make it more fluffy, first add a pinch of salt to the whites. Crap. In the pre-Internet era of my life, I had never heard of lemon or salt, and the meringue turned out great. But for the superstitious, you can follow these signs - they will not harm.
4. So, add a pinch of salt, pour the whites into the bowl and start working with the mixer at the highest speed.
5. When the whites have whipped into a fluffy foam, gradually add granulated sugar in small portions. If you use powdered sugar instead of sugar, the whipping process will finish faster. I finished it in 20 minutes - but this, as you understand, is a very relative guideline. The whites should form a thick cream that won't fall off the spoon when you turn it over. “Whip to stiff peaks” means that when you remove the mixer beaters from the egg whites, they leave behind stable, sharp protein cones that do not fall off.
6. We place the meringue on baking paper or foil using a pastry bag if your soul irresistibly gravitates towards perfect shapes. My soul likes things quicker and simpler, so I used a teaspoon and my own index finger. The result was some very funny protein stalagmites.
7. Carefully place the baking sheet (or baking sheets) into a warm oven and be patient. Because you need to dry all this luxury in the oven for 2 hours at 100 degrees. The larger your bezovins, the longer they will take to dry. After an hour and a half has passed at the indicated temperature, no one forbids you to drag out the items from the oven (one at a time!!!) with a smart face, supposedly for examination 😉 .