3 ways to cook a delicious meringue at home

7 secrets of a perfect meringue, you need to know

Meringue recipes look simple: to whip the egg whites with sugar and sometimes lemon juice. But to get a really airy dessert, all you need to do it right.

1. Eggs for the meringue should be the most recent, and about a week ago. Proteins such eggs whipped better.
2. Separate proteins from egg yolks as carefully. If even a little yolk gets into the protein mass, it just does not vzobotsya.
3. Separate the whites from the yolks need as soon as you pull out the eggs from the refrigerator. But before whipping proteins should stand at room temperature for half an hour. With this foundation for the meringue will be more airy.
4. Beat proteins into a clean dry container. Mixer attachment should be the same. Even for a drop of water or fat you do not get beat up whites into foam. For reliability, you can pre-clean the bowl with lemon juice, and then - with a paper towel.
5. Use no sugar, and powdered sugar. If it is not, you can grind regular sugar in a coffee grinder. Protein mass is better with whipped icing. In addition, the grains of sugar can stay in the meringue, which means that the dessert will not be so gentle.
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6. Powdered sugar should be added after you have vzobote proteins in the foam, and not before. It needs to pour in portions, about a teaspoon, continuing to whisk the egg mass.
7. Lemon juice is added to the end, to lose weight not volume. Assume the rate of ½ teaspoon of juice 1 egg white. But if you have a fairly powerful mixer, which is already whipped proteins in stable foam, the juice can not be added. In any case, it does not hurt the finished dessert.

How to cook the meringue in the oven

This is the classic way in which the meringue turns airy and beautiful.

Ingredients

• 3 egg protein;
• 180 g of powdered sugar.

What else can be added to meringues

Taste and appearance of the classic meringue will help to diversify:

• vanillin;
• cinnamon;
• food extracts or flavoring (vanilla, almond, peppermint, fruit and so on);
• food colorings (colorants gel will meringue shinier and powder - matt);
• crushed nuts;
• cocoa;
• coconut.

They are added to the protein mass at the end of cooking.

But be careful. Oils (e.g., nuts) and the liquid may hinder the formation of foam. Therefore it is better to add just a little than to overdo it and ruin the meringue.

If you want to add food flavorings, in any case, do not use those in which there is alcohol. He did not give up proteins.

preparation

Separate the proteins from egg yolks. Beat proteins mixer first at low speed for about 30 seconds. When proteins only begin foaming, increase speed to medium and beat until a thick white foam.

Then gradually add the powdered sugar. Disconnect mixer and mix basis for meringue spoon, collecting the protein from the walls of a mass that splashed during whipping.

After that, whip a few more minutes at high speed. You should get a thick foam homogenous. Check the readiness of the foundation for the meringue can, oddly enough, the lifting capacity it upside down: protein mass to remain in place.

Put ready basis in cooking bag. You can do the usual spoon, but dessert It will not be so nice.

Preheat oven to 100 ° C. Cover the baking sheet with parchment paper and shape meringue on it.

Put in a baking oven for average 1-1.5 hours. Cooking time depends on the size of the meringue: the smaller they are, the more will be ready soon. For very large meringue will take about 2 hours.

Do not open the oven during cooking. Due to the temperature difference can crack meringue. The finished meringue should be easily separated from the parchment.

After cooking, turn the oven off, slightly open the door and leave the meringues inside until cool for several hours.

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How to cook the meringue in multivarka

Meringue from Multivarki no different from the meringue from the oven. This cooking method is suitable, for example, if there is no possibility to use the oven.

The proportions of the ingredients and method of preparation of the basis for the meringue is not too different from the classic recipe. But keep in mind that you have to cook the meringue portions or subtract the amount of the ingredients in 2-3 times.

preparation

Put on the bottom Multivarki parchment paper or foil. Form meringue on it with a spoon or a cooking bag at a small distance from each other.

Switch to "Baking" and cook with the lid open for 1 hour 20 minutes. Under the lid closed meringue not dry. After cooking, leave the meringues in multivarka with the lid open until cool.

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How to cook the meringue in the microwave

This meringue is not the same air as a dessert or Multivarki from the oven. In the microwave meringue warms from the inside, so after cooking quickly settles.

The advantage of this method is that you need a little time. And still get a crisp meringue.

The amount of ingredients and method of preparation of the basis for the meringues are different from the classic recipe.

Ingredients

• 1 egg protein;
• 150 g of powdered sugar.

preparation

Separate the white from the yolk. Mix white and powdered sugar. You can do this with a mixer, and you can use the whisk or a regular spoon. You will get a stiff dough, which can knead by hand.

Divide it into several small pieces and roll them out of beads. Put the balls on the plate, the laid parchment or paper towel, at a considerable distance from each other.

Prepare meringue at maximum power for 30 seconds. In the process of preparing the dough rastechotsya, so the meringue to get a flat.

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How and how much to keep the meringue

Meringue does not tolerate moisture, so it otsyreet in the refrigerator. It should be stored in an airtight container at room temperature for no longer than a week.

By the way, meringues can be cooked even without eggs. For this purpose akvafabu - liquid from the cooked legumes, which is whipped in fluffy foam. The detailed prescription of unconventional meringue you will find at the end of this article:

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see also

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