How much meringue is baked in the oven. How much meringue to bake? Homemade meringue recipe in the oven. How to make almond meringues

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, this is a meringue, or a meringue! Do you want to learn how to cook it at home? This is not difficult:)

A lot of yolks go into the Easter dough, and the whites remain "out of work". Do you also have a lot of egg whites after making the pies? Now we will find a use for them! And very tasty: let's cook a real meringue at home! Light, airy, with a crispy thin crust and a tiny center.

I usually used the leftover egg whites to make an omelet or chiffon biscuit. But at the same time, I have long dreamed of learning how to cook homemade meringues. Even once I tried to bake cakes for the Kiev cake, but due to non-observance of the temperature regime, it turned out not a white light meringue, but a golden sweet toffee. But from the second time I still learned! And I learned all the nuances that I will now share with you, so that the meringue is successful the first time!

The main thing for success: beat the whites correctly - once, and maintain the baking mode - two. I cook in a gas oven, but I think the recipe will work for an electric one too - only, perhaps, it will be necessary 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 freshest, freshest! Because it is the freshest proteins 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 do you know if an egg is fresh? Gently break it on a saucer and see: the old protein spreads; for fresh - lie around the yolk in an elastic oval.

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

Previously, I poured from one half of the shell to the other - the protein was 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 beat properly. Therefore, it is much more convenient to pour the egg into your hand: the yolk remains intact in the palm of your hand, and the protein is poured through your fingers into a bowl.

And yet, break each egg over a separate bowl: if you suddenly come across stale, you do not need to replace all the proteins.

Know-how number 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 squirrels - respectively, 150-180 g.

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 lightens slightly.

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

Important point # 5 - egg temperature

There is an opinion that it is necessary to beat the chilled whites. This is not entirely true. Chilled they whip faster, but warm - better! From the physics course, we know that in a cold form, substances contract, and in a warm form, they expand. So, in cold proteins, the bonds between molecules are less elastic, so they cannot accommodate a lot of air bubbles that form a foam. Whipped quickly - that's all. And then they settled just as quickly. And although warm proteins need to be whipped a little longer, the molecular bonds in them are more elastic and able to hold much more air, and are more stable. Therefore, we take out the proteins from the refrigerator in half an hour so that they warm up to room temperature.

Making homemade meringues:

Add a pinch of salt to the proteins and beat at low speed for minutes 2. First, the mass will be translucent, frothy, with bubbles, like in champagne; then it will gradually turn white, thicken - and now a light, but rather thick foam has turned out, on which traces of corollas remain. It's time to slowly add sugar.

But do not drink all at once! Add sugar 1-2 teaspoons, whisking constantly. Together with the first spoonful of sugar, add a few crystals of citric acid.

I add sugar 1-2 tablespoons every 15-10 seconds. It takes 6-7 minutes to add all the sugar. Gradually increase the whipping 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 gets thicker and thicker.

Beat enough when it gets to the "hard peaks" condition: take out the mixer and look at the "snowy peaks" - do they proudly rise and do not bend? Fine! Control check: turn the bowl over :) A well-beaten mass will not just fall out - it will not even budge!

Cover the baking sheet with parchment, grease it with butter or vegetable oil - a little. We spread the mass in a pastry bag with a nozzle or simply with a cut off corner and put it on a bezeshka sheet. It can be laid out with a spoon dipped in water, but with a nozzle, the cakes are more beautifully shaped. Place them 3-4 cm apart - in the process the meringue spreads a little and becomes larger. You can make many small cakes or one large cake base.

If you have a cooking syringe with attachments, use it to mold the bezel. It turns out beautifully!

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

At what temperature to bake meringues in the oven

To get the meringue the way you want it - 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.

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

So the optimal temperature would be 110C.

How much to bake meringues in the oven

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

How to check if the meringue is ready?

First, touch gently: the surface of the finished meringue is not sticky or soft, it is dry and there are no traces 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 turned off oven until they cool completely. Then we take out and lay out on the 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 great!

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

Another name for this popular French dessert is meringue. Outwardly, it is often compared to a cloud - the cake turns out to be light and snow-white. It crunches pleasantly on the teeth, leaving an unforgettable aftertaste. The dessert is based on just two ingredients: sugar and beaten egg whites. To make the cake crumbly, you need to bake the meringue for a very long time. How much it needs to be kept in the oven and at what temperature, we will tell in our article.

The nuances of making the famous dessert

Translated from French, the word "meringue" is translated as "kiss". And it is no coincidence that this dessert was given such a comparison. Delicate, melting in the mouth, soft on the inside and crispy on the outside, the meringue has a refined taste. Due to the fact that the dessert requires only two main ingredients, it seems to be very easy to prepare. In fact, this is far from the case. If you do not know how much to bake meringue and other nuances, the meringue will not work. The subtleties of making the perfect French dessert are as follows:

1. To obtain a fluffy mass, the proteins are cooled with a bowl and whisk before whipping. Even sugar is recommended to be placed in the refrigerator for a while. The lower the temperature of the ingredients, the better the dessert will be.
2. Mixer dishes and whisks must be perfectly clean, without a drop of fat. During whipping, the mass increases in volume by 4-5 times, so the container must be deep enough.
3. It is not recommended to whip the whites in a metal bowl. Otherwise, the protein mass will darken.
4. Determining whether the whites are well-whipped is easy enough. You need to lift the whisk and see if the mass falls off. You can also turn the container upside down. If the mass does not flow down the walls and holds firmly in the dish, then the whites are well whipped.
5. The meringues should be deposited using a pastry bag or a tablespoon and only on a baking sheet lined with parchment. It is recommended to use clean paper for each new batch of cakes.

How much meringue to bake?

The cooking time for the meringue depends on the size of the cakes and the characteristics of the oven. Each experienced housewife has her own proven secret that determines how much and at what temperature to bake meringues. But you can give general recommendations for the preparation of dessert:

1. A baking sheet with meringue should be placed in an oven already preheated to 100 ° C.
2. The door should not be opened for the first 30 minutes to prevent the protein cakes from falling off.
3. If the meringues begin to darken, acquiring a coffee shade, the temperature can be lowered to 80 ° C.
4. Bake the meringues at low temperature for at least 2 hours. After that, the finished cakes can be left in the oven until they cool completely.
5. The finished cakes are light, with a strong crust on the outside, and can be easily removed from parchment paper.

Three options for making meringues

Meringue can serve as the top of another dessert, or it can be served on its own as a sophisticated cake. There are three ways to prepare meringues: French, Italian, and Swiss. There are significant differences between them.

The French method of making meringues is considered the easiest. It is ideal for aspiring pastry chefs. With it, you can make delicious meringues of simple shapes, without subtle patterns. It makes no sense to deposit the mass obtained as a result of whipping with the help of a pastry bag and nozzles. An ordinary tablespoon will be enough - with a high degree of probability, the meringues will still creep over the baking sheet, if not immediately, then in the oven. As for how much French meringue to bake, it usually takes 1.5 hours.

The Italian method differs from the French in that it is not sugar that is added to the proteins, but steeply boiled hot syrup. Beat the mass for a long time until the sugar syrup cools. The result is a stable protein cream that can be used to decorate desserts, fill eclairs, and grease cake layers. Italian meringue does not float even when mixed with butter. But such a cream is rarely baked.

Swiss meringue is prepared in a water bath. The resulting mass turns out to be strong, the cakes keep their shape well, do not crawl on the baking sheet. The finished cakes are crispy and slightly crumbly.

A simple meringue recipe for an electric oven

Every housewife can master this cooking method. To do this, it is enough to clearly follow the step-by-step instructions on how to bake meringues in an electric oven:

1. Separate the whites of 3 eggs from the yolks and pour them into deep glass, ceramic or plastic dishes.
2. Prepare ¾ cups of sugar. It should be set aside for a while, and not poured directly to the proteins.
3. Beginning at the minimum speed and gradually increasing it, beat the egg whites with a mixer.
4. As soon as the mass turns white and acquires a certain density, add sugar literally on a dessert spoon.
5. Beat the protein foam until the crystals are completely dissolved.
6. When the mass stops falling off the spoon, it must be transferred to a pastry bag.
7. Place the cakes on a baking sheet lined with parchment.
8. Bake the meringue in a preheated oven at a temperature of 100 ° C for 1-2 hours, depending on the size of the products and the desired texture of the cakes inside.

You can also bake a meringue cake using this method, as in the previous version. But unlike French meringue, Swiss meringue is prepared in a water bath. The sequence of actions will be as follows:

1. In a wide enough saucepan on the stove, bring water to a boil.
2. Place another dish on top, after adding proteins (2 pcs.) And pouring sugar (2 tbsp.) Into it. An important condition: the bottom of the second container should be heated only by water vapor, and not in contact with water.
3. Begin the process of whipping the whites, working with the mixer at low speed. Once the sugar has dissolved, the speed should be increased to maximum. After another 2 minutes, the cream will become dense, white, thick.
4. The prepared mass can be put on a baking sheet in the form of cakes or immediately used to decorate desserts.

The meringue recipes above are ideal for an electric oven. But in a gas one, difficulties often arise when baking protein cakes. The meringue turns black, burns on top, but remains moist on the inside. Here's how experienced housewives recommend baking meringue at home in the oven:

1. Any meringue recipe is suitable, both French and Swiss. From the ingredients indicated in it, beat a fluffy and strong foam.
2. Prepare a baking sheet, use a pastry bag or a tablespoon to place the cakes on it.
3. Preheat the oven to the minimum temperature prescribed by the gas oven (usually 150-160 ° C).
4. Send the meringue baking sheet to the oven. After a couple of minutes, open the door almost wide and, without closing it, continue cooking the meringue for 1.5 hours.
5. After the time has elapsed, turn off the oven, close the door and leave the baking sheet with the products until they cool completely, that is, for at least another 3 hours.

How to store meringues correctly?

To keep the meringue crisp, the cakes should be stored in a dry place. Otherwise, they will be filled with moisture, which will negatively affect the taste of the dessert.

You can store meringues either in a glass jar with a lid or in a tightly sealed plastic bag. It is important to cool them well before placing them in the container. The shelf life under such conditions should not exceed 7 days.

Such a delicacy as meringue, the French called "kiss". Indeed, airy, tender, snow-white, this cake is fraught with many surprises. Especially often surprises arise during the preparation process, because a short list of ingredients does not guarantee an easy and simple way to prepare them. To avoid all the trouble and enjoy the airy cake, read our article on how to cook meringues in the oven at home according to the classic recipe.

For the first time, they started talking about air meringues in the 17th century, when the Italian pastry chef Gasparini visited Switzerland and treated everyone to small cakes that simply melted in their mouths. And despite the fact that not a single century has passed since that moment, snow-white meringues have not been able to lose their popularity.
Many people believe that only professional pastry chefs can make meringues, but in fact, any housewife can cope with such a dessert, because the recipe includes only two ingredients - sugar and eggs.

Ingredients:

Three squirrels;
150 g sugar;
a pinch of vanillin.

Cooking method:

1. The most important thing in meringue is the cleanest dish in which the whites will be whipped.

If there is at least one drop of fat on the walls of the bowl, then they simply will not rise. Therefore, it is necessary to separate the whites from the yolks very carefully, since fats are also present in the latter.
2. So, beat the whites, gradually add sugar and vanillin. We achieve the state of a homogeneous mass. If, turning the bowl over, you did not have to catch the white mixture flowing along the walls, then you managed to beat the ingredients correctly.

If you want to make a multi-colored meringue, then simply mix the composition with food coloring.

3. Cover the form with oiled paper, spread the sweet snow-white mass using a dessert spoon or a pastry bag. We send portions to the oven for one and a half to two hours (the oven temperature does not warm up above 100 ° C)
4. Do not rush to remove the finished cakes from the oven, open the door slightly and let the dessert cool down.

With powdered sugar

Quite often, when buying a particular dessert in a store, we doubt the quality of its preparation. So why bother yourself with doubts when delicious airy meringues with powdered sugar can be made at home?

Ingredients:

115 g each of powdered sugar and sand;
four eggs.

Cooking method:

1. Drive the whites into a clean dish and, at medium speed, begin to foam them with a mixer.
2. As soon as the mixture turns into a lush "cloud", add sweet sand and increase the whipping speed.
3. Now we sift the icing sugar and gradually introduce it into the egg mass. We stir not with a mixer, but with a metal spoon.
4. On a baking sheet with parchment, spread the cakes with a dessert spoon and bake them at 100 degrees for about two hours.

Finished meringues should easily come off the paper. You can also knock on the dessert - the cakes should make a characteristic, "hollow" sound.

How to cook with nuts

Meringue is a favorite treat for both children and adults. Airy cakes can be prepared according to the classic recipe, or you can diversify the dessert with other ingredients. For example, baking a meringue with nuts is a snap.

Ingredients:

Eight egg whites;
a glass of sugar;
140 g icing sugar;
a glass of syrup;
160 g of walnuts;
25 g starch.

Cooking method:

1. Carefully divide the egg into its components, put the proteins in the bowl and, together with granulated sugar, begin to beat until a dense mass.
2. Sift the sweet powder together with the starch and carefully add to the egg mass.
3. Put on a baking sheet with parchment, sprinkle with chopped walnuts, bake for 50 minutes at a temperature of 100 degrees.
4. Pour the finished cakes with sweet syrup.

Meringue in an electric oven

This airy cake is made to create a variety of desserts. To prepare it at home, it is important to follow simple but important guidelines.

Eggs should be taken fresh and chilled.

Whites and yolks must be separated with care, since any extraneous ingredient will not allow whipping the whites to the desired consistency.
As the whipping speed increases, add sweet powder and foam the composition until the mass becomes snow-white, and most importantly, stable.
Now it remains to put the resulting mass with a spoon or a pastry syringe on a baking sheet with baking paper. We bake dessert in an electric oven for one to two hours. It all depends on the size of the cakes, as well as on whether you want to cook wet meringues, or crumbly (temperature 120 degrees, maximum 150). The finished cakes should be cooled directly in the oven.

Recipe from Grandma Emma

The famous culinary video blogger Grandma Emma shares her recipe for making an airy dessert with a surprise.

Ingredients:

Five proteins;
240 g white sugar;
a spoonful of vanilla sugar;
nuts.

Cooking method:

1. Pour a pinch of salt into the cooled proteins and beat the composition into a cool foam at low speed.
2. Without stopping the work of the mixer, add sugar granules (regular and aromatic), increase the speed. As soon as the mass has the desired consistency, turn off the device and gently mix the mass again with a spoon.
3. On a baking sheet covered with parchment, lay out the cakes, in each we send a piece of nut.
4. Bake for about two hours at 100 degrees.

Meringue in the cake oven

Quite often, meringues are prepared for assembling other desserts. It can be arranged in the form of beautiful small cakes that serve as decoration, or baked in the form of a whole cake for a layer between dough pieces.

Ingredients:

Five egg whites;
a bag of vanillin;
320 g granulated sugar.

Cooking method:

1. Cover the bottom of the mold with baking paper.
2. Begin to beat some whites first, and then at high speed continue to beat them together with sweetener and vanilla until stable mass.
3. Put the finished composition in a mold, level and put in the oven for an hour. Temperature - 100 degrees. It is necessary to monitor the baking process so that the cake does not darken.
4. Cool the workpiece and separate it from the paper.
Making meringues from proteins and sugar is often referred to as the French method. There is also Italian, where sweet syrup is used instead of sugar and Swiss with the addition of lemon juice.

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Not so long ago, our editorial office received several questions about meringues and meringues, how to properly prepare meringues, how to make colored meringues, why meringues turn yellow when dried. We brought this issue up for discussion on our Instagram. However, so that in the future our readers do not have any difficulties with meringues and meringues, culinary blogger Liza Bogomazova wrote an excellent article in which she talked about solutions to many problems in the process of taming these cute sweets.

Meringue is one of the easiest desserts to prepare, which, nevertheless, still raises a lot of questions and difficulties in the preparation process.
Three types of meringues are distinguished according to the cooking method:

• French meringue - egg whites whipped with sugar and / or powdered sugar. The most popular method for further cooking crispy, airy meringues.
• - it is prepared from proteins, whipped with sugar in a water bath. It is used to make products such as meringues, meringues (dry crispy crust, and inside - a moist soufflé heart), as well as creams.
• Italian meringue - egg whites whipped with hot sugar syrup. Most often it is used for decoration, creams and other meringues that do not require further heat treatment. It is most stable over time and during baking, which explains its popularity in making pasta cakes.

Of the three types listed above, the simplest is the French cooking option. Let's talk about how to beat the meringue in this way in order to bake the meringue in the future.

#1 It takes longer for fresh eggs to beat. contain more moisture.

#2 The yolks are easier to separate from cold eggs, because their shell is more durable, and cold proteins are whipped a little faster, but warm proteins from warm proteins produce a more airy, glossy and stable meringue.You can separate the whites from the yolks of fresh cold eggs beforehand, then let them “age” for a couple of days in the refrigerator, and then warm to room temperature before whipping.

#3 One egg white of the first category requires about 50 g of sugar.

#4 Not a single micron of the yolk should get into the protein, otherwise it will not beat.

#5 Also, the very dishes in which you whisk must be absolutely dry and fat-free. Wipe with vinegar and wipe dry with a clean dry cloth if in doubt. Better to use glass or metal containers.

#6 For a snow-white meringue, add a couple of drops of lemon juice, which is also a preservative and stabilizer for meringue. Salt is also a stabilizer for protein foam.

#7 If you want a caramel-colored meringue, increase the sugar rate by about 1/4 and dry the meringue a little longer than usual at a temperature of 105-110 degrees. The taste of such meringues will also differ, they acquire a caramel note or remind someone of the taste of creme brulee.

#8 All sugar during the whipping process must completely dissolve and bind to the protein molecules.If you are still afraid that all the sugar will not dissolve, replace half with powdered sugar.

#9 It is easy to beat the whites, then the mass will be too porous and will quickly fall off, but you should get a dense, smooth, shiny mass, so it is recommended to beat at a low speed first.

#10 If you want to color the meringue, then it is better to use gel or dry dye, which is added at the very end. Remember that raw meringue should be slightly brighter than the final color you want to achieve. a small part of the dye still burns out during baking.If you are still afraid that the meringue does not like moisture, and there is too much gel dye, then add a pinch of cornstarch while whisking.

How to make meringues:

Step 1. First, beat the whites with a pinch of salt at a low speed until foam appears, then gradually introduce sugar (remember, for 1 egg white of the first category, you need 50 grams of sugar), increase to medium, at maximum speed - at the very end. At this stage, you can add dye, vanilla, coconut or other extract.
Beat the meringue until firm peaks - on the raised whisk you should get a pointed stable "beak" that does not fall off over time, and the protein mass will remain at the bottom even in a bowl turned upside down.

Step 2. We place the meringues on a baking sheet covered with parchment.

Step 3. We bake in preheated to 100 degrees for an hour or two, depending on the size of the meringue. For small crunchy bezeshki, it takes no more than 1.5 hours. After an hour, you can open the oven and take a sample to see if the meringue is ready. Leave the meringue to cool in the oven.

If the meringue still turned out to be caramel color, next time reduce the temperature to 80-95 degrees and dry the meringue in the oven longer.

It is impossible to store meringues in the refrigerator, as they damp; in an airtight container, they can be stored for about a week.

Airy and light cakes made from carefully whipped proteins and sugar or powdered sugar are called meringues or meringues. They are made with the addition of nuts and chocolate, stuffed with ice cream and formed into cakes. Translated from French, meringue means "kiss". There are several versions of the origin of the recipe. The main one says that the meringues were invented by the Swiss confectioner Gasparini, who lived in the town of Meiringen. Because of what the delicacy is called meringue.

In cake factories, meringues are used as a separate dessert or for decorating cakes and other confectionery products. There are types of cakes according to the method of preparation:

• Custard meringue is prepared on the basis of boiling syrup.
• Gentle cookies that melt in your mouth are whipped in a water bath and baked in a cool oven.
• There is also a recipe for baking meringues until crisp and hard.

Classic meringue recipe

Whisk the whites for the meringue very thoroughly. And only after they turn into a lush foam, they begin to add sugar or powder one spoon at a time, continuing to beat. The amount of sugar depends on the desired sweetness of the cakes. To speed up the process, a pinch of salt and citric acid is added to the foam. To check the readiness of the mass for baking, tilt the bowl. If the lush mass remains motionless in it, then it's time to form the meringues and send them to the oven.

Any housewife will have a question: at what temperature should the meringue be baked? The oven must be preheated to 190-200 °. At this temperature, the meringues are baked for 5 minutes. After, the degrees are reduced to 100, with the door closed. Until tender, the meringues are still baked for 30-40 minutes.