Meringue ratio of proteins and powdered sugar. Meringue in the oven

Meringue recipes look simple: you need to beat egg whites with powdered sugar and sometimes lemon juice. But to make a truly airy dessert, you need to do everything right.

1. The eggs for the meringue should not be the freshest, but about a week old. The whites of such eggs whip better.
2. Separate the whites from the yolks. If even a little yolk gets into the protein mass, it simply won’t beat.
3. You need to separate the whites from the yolks immediately after you remove the eggs from the refrigerator. But before whipping, the whites should stand at room temperature for half an hour. This will make the meringue base more airy.
4. Beat the egg whites in a clean, dry container. The mixer attachments should be the same. Even a drop of water or fat will prevent you from whipping the egg whites into a foam. To be on the safe side, you can first wipe the dishes with lemon juice and then with a paper towel.
5. Use powdered sugar instead of sugar. If you don’t have it, regular sugar can be ground in a coffee grinder. The protein mass whips better with powder. In addition, grains of sugar may remain in the meringue, which means the dessert will not be as tender.
6. Powdered sugar should be added after you beat the whites into a foam, and not before. It needs to be added in portions, about a teaspoon at a time, while continuing to beat the egg mass.
7. Lemon juice is added at the end so that the mass does not lose volume. Based on the calculation of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer that has already whipped the whites into a stable foam, you don’t need to add juice. In any case, it will not harm the finished dessert in any way.

How to cook meringue in the oven

This is a classic method that makes the meringue airy and beautiful.

Ingredients

• 3 egg whites;
• 180 g powdered sugar.

What else can you add to meringue?

The taste and appearance of classic meringue will help you diversify:

• vanillin;
• cinnamon;
• food extracts or flavors (vanilla, almond, mint, fruit, etc.);
• food coloring (gel coloring will make the meringue more shiny, and powder coloring will make it matte);
• crushed;
• cocoa;
• coconut flakes.

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

But be careful. Oils (such as in nuts) and liquids can interfere with foam formation. Therefore, it is better to add just a little bit than to overdo it and ruin the meringue.

If you want to add food flavorings, never use ones that contain alcohol. It will also prevent the squirrels from rising.

Preparation

Separate the whites from the yolks. Beat the egg whites with a mixer at low speed for about 30 seconds. When the whites just begin to foam, increase the speed to medium and beat until thick white foam forms.

Then gradually add powdered sugar. Turn off the mixer and stir the meringue base with a spoon, collecting any protein from the sides that has splashed during the beating process.

After this, beat for a few more minutes at high speed. You should get a thick foam of uniform consistency. You can, oddly enough, check the readiness of the meringue base by lifting the container with it upside down: the protein mass should remain in place.

Place the finished base in a cooking bag. You can get by with a regular spoon, but it won’t be as pretty.

Preheat oven to 100°C. Line a baking sheet with parchment paper and form the meringue onto it.

Place the baking sheet in the oven on the middle rack for 1-1.5 hours. Cooking time depends on the size of the meringue: the smaller they are, the faster they will be ready. For meringues that are too large, it will take about 2 hours.

Do not open the oven during cooking. Due to temperature changes, the meringue may crack. The finished meringue should easily separate from the parchment.

After cooking, turn off the oven, open the door slightly and leave the meringue inside until completely cooled for several hours.

How to cook meringue in a slow cooker

Meringue from a slow cooker is no different from meringue from the oven. This cooking method is suitable, for example, if it is not possible to use an oven.

The proportions of ingredients and the method of preparing the meringue base also do not differ from the classic recipe. But keep in mind that you will have to prepare the meringue in batches or reduce the amount of ingredients by 2-3 times.

Preparation

How to cook meringue in the microwave

This meringue will not be as airy as a dessert from the oven or slow cooker. In the microwave, the meringue warms up from the inside, so it settles quickly after cooking.

The advantage of this method is that you will need very little time. The meringue will also be crispier.

The number of ingredients and the method of preparing the meringue base differ from the classic recipe.

Ingredients

• 1 egg white;
• 150 g powdered sugar.

Preparation

Separate the white from the yolk. Mix egg whites and powdered sugar. You can do this with a mixer, or you can use a whisk or a regular spoon. You will get a thick dough that can be kneaded by hand.

Divide it into several small parts and roll them into balls. Place the balls on a plate lined with parchment or paper towel, spaced fairly far apart.

Cook the meringue on high power for 30 seconds. During cooking, the dough will spread, so the meringue will turn out flat.

How and how long to store meringues

Meringue does not tolerate moisture well, so it will become soggy in the refrigerator. It should be stored in an airtight container at room temperature for up to a week.

Meringue has been one of the most favorite cakes for many people since childhood. Thanks to its airy structure and unique taste, meringue has become widespread in many countries.

Meringues can be made in different sizes, shapes and even colors.

Meringue desserts can be served as an independent dish or as part of the decor for other pastries and cakes.

Meringue cakes can be prepared with various fillings of fruit, chocolate and cream.

Secrets of making meringue at home

In order for you to succeed in making meringue, you need to know a few simple secrets.

1. The utensils for preparing meringues must be absolutely clean and dry.. To do this, the bowl in which you are going to beat the whites should be washed well using baking soda, then the container should be wiped with a paper towel and dried.

2. The dishes for preparing meringues must be cold. Before preparing the meringue, the dishes must be placed in the freezer for 10-15 minutes. To prepare meringues, it is better to choose dishes made of glass, copper or stainless steel. Avoid using plastic bowls as they can absorb grease.

3. Egg whites should be at room temperature. There is a myth that in order for egg whites to whip well, they need to be cooled, but this is not true. Indeed, in order for the whites to separate more easily from the yolk, the eggs must be cold, but for whipping you need the whites at room temperature. A few more words about eggs: they should be 4-5 days old, since such eggs beat better than fresh ones.

4. Carefully separate the whites from the yolks. If even one drop of yolk gets into the whites, the meringue will not work. Separate the whites one at a time into a cup, and then pour them into a common bowl. This must be done so that if the yolk gets in, it does not spoil the entire protein mass.

5. Sugar should be completely dissolved. At the end of whipping, take a small drop of whipped protein and rub it between your fingers; no sugar crystals should be felt and the protein mass should be absolutely smooth. If you feel sugar, you should continue whisking until it is completely dissolved.

6. Lemon juice, salt or citric acid usually added to meringues to better beat the whites. Just half a gram of salt and citric acid or 3 drops of lemon juice is needed to improve the texture of the meringue.

7. Do not hurry. One of the most common mistakes when making meringue is adding sugar too early and too much. Sugar should be added when the protein mass has increased in size by 6-8 times and reaches the consistency of soft peaks. You need to gradually add sugar in small portions of about 1-2 teaspoons.

8. Meringue should not be baked, but dried. Another common mistake when preparing meringues is high oven temperature. The oven temperature should be no more than 110 ⁰C. If your oven does not allow you to set this temperature, you can open the door 5-10 cm.

9. Meringue loves good weather. When the weather outside is rainy or damp, the meringue may not work out if the room is too humid.

Now that you know all the secrets of making meringue, you can start making it.

Recipes for making meringue at home

Basic meringue recipe

Ingredients:

3 egg whites

160-170g sugar

a pinch of salt.

How to make classic meringue

1. Turn on the oven and preheat it to a temperature of 100⁰C.

2. Prepare a baking dish in advance. Line it with parchment. To ensure that the baking paper adheres well, grease the back of it with vegetable oil. In this case, the oil acts as glue; the paper will be well pressed to the baking sheet and will not wrinkle.

If you are afraid that the meringue will stick to the surface, you can also grease the top of the parchment with a few drops of oil.

If you don’t have baking parchment, you can replace it with a simple white A4 landscape sheet, just soak it well in vegetable oil.

3. Wash and dry the egg white mixing bowl. The eggs must also be clean.

4. Separate the whites from the yolks and let them stand and warm to room temperature. Sift the powdered sugar.

5. When the whites reach the desired temperature, add a pinch of salt and start beating. First, beat at low speed until the protein mass acquires a white color and a thick consistency, that is, until soft peaks form.

6. When the whites reach the desired structure, you need to increase the speed of the mixer and start adding sugar a little at a time. The main thing here is not to rush and at the first stage add sugar in small portions, waiting until the previous dose has completely dissolved. At the end, when the mass has already acquired a fairly thick consistency, sugar can be added in large quantities.

7. The finished meringue should stay on the whisk and not fall off. Another way to check the readiness of the meringue is to turn the bowl upside down and if the protein mass does not fall out or flow out, then the meringue is cooked correctly.

8. Now we transfer the whipped whites with powdered sugar into a pastry bag and pipe the future meringues. The shape of the meringue depends on the nozzle on the pastry bag and your imagination. But if you don't have a pastry bag, you can use a regular spoon to scoop out the meringue.

9. Place the meringue in preheated to 100 ⁰ From the oven. Some ovens, especially new ones, allow you to set a minimum temperature of 150⁰C. If this is your case, then open the oven door 5-10 cm and bake the meringue like this.

The drying time for the meringue depends on the size and height of the cakes. On average, baking meringues with a diameter of 5 cm and a height of 2 cm will take 1 hour. If you have small meringues, the cooking time can be 30-40 minutes.

10. At the end of baking, turn off the oven and leave the finished meringue in it until it cools completely. That’s why meringue is also called the “forgotten cake.”

Using this basic recipe as a basis, you can improvise and add cocoa, chocolate chips, dry instant coffee, vanilla, any chopped nuts, coconut flakes, etc. to the meringue.

Note:

For those who monitor their diet, I think it will be useful to know the energy value and nutrient balance of meringue.

Here are some more interesting meringue recipes.

Chocolate meringue recipe

Ingredients

4 large egg whites, room temperature

½ cup sugar

½ cup powdered sugar + 2 teaspoons for dusting

¼ cup unsweetened cocoa powder + 2 teaspoons for dusting.

How to make chocolate meringues

1. Preheat the oven to a temperature of 100 - 110⁰С. Prepare a baking tray and line it with parchment.

2. Place the egg whites in a clean, dry bowl and beat them at medium mixer speed until foamy and thick.

3. Then start adding sugar gradually and beat at a higher speed. At the end of whipping, add sifted powdered sugar. Continue whisking until the egg white mixture thickens and holds its shape well.

4. When the whites reach the desired consistency, stop beating and add the sifted cocoa powder. Working from bottom to top, gently fold cocoa into egg white mixture using a silicone spatula.

5. Transfer the prepared mixture for chocolate meringue into a pastry bag and pipe cakes with a diameter of approximately 5 cm onto a previously prepared sheet of baking paper.

6. Bake the chocolate meringues for an hour until they are firm and dry. At the end of baking, turn off the oven and leave the cakes in it for another 15 minutes.

7. Sprinkle the finished meringues with a mixture of cocoa powder and powdered sugar.

Lemon meringue roll

Ingredients:

For filling:

15 g gelatin

1 tablespoon water

150 ml dry white wine

3 egg yolks

100 g sugar

1 tablespoon lemon zest

1 tablespoon lemon juice

250 g butter.

For the meringue

3 egg whites

175 g icing sugar + 30 g for sprinkling

1 tablespoon cornstarch.

How to make lemon meringue roll

1. For the filling: soak the gelatin in cold water for 10 minutes. Pour wine into gelatin, place in a water bath and heat over low heat until completely dissolved.

2. Whisk together the egg yolks and sugar until the mixture turns white, then add the lemon juice and zest.

3. Combine the egg mixture with softened butter and beat well.

4. While continuously whisking, pour slightly cooled gelatin into the resulting oil mixture in a thin stream. Place the finished cream in the refrigerator for 2 hours.

5. Heat the oven to 160°C and prepare a rectangular baking dish measuring approximately 35*25 cm.

6. Beat the egg whites with powdered sugar as for making classic meringue. At the end of beating, add cornstarch and mix everything gently.

7. Place the meringue mixture in a baking pan lined with parchment paper and bake for 10 -15 minutes. Bake the protein mass only until it hardens around the edges.

8. Take another sheet of baking parchment, sprinkle with powdered sugar, and transfer it to a towel. Remove the meringue from the oven and turn it out onto the prepared paper. Let cool for 10-15 minutes.

9. Brush the meringue with cooled cream and wrap the roll using a towel, gradually removing the paper.

10. Before serving, refrigerate the finished meringue roll for 1 hour.

Walnut meringue recipe

Ingredients:

60 g hazelnuts (you can use any nuts)

2 egg whites

120 g sugar

a pinch of salt.

How to make nut meringues

1. Fry the nuts in a frying pan and chop using a blender.

2. Preheat the oven to 180 degrees and prepare a baking dish.

3. Prepare the meringue as described in the classic recipe above.

4. When the whipped whites reach the desired consistency, add the nuts and mix gently using a silicone or wooden spatula.

5. Place the whipped whites on the prepared pan using a tablespoon.

6. Bake the nut meringue for about 20 minutes until it crackles on top.

7. Leave the finished cakes in the oven until completely dry.

Peach meringue recipe

Ingredients:

For the meringue:

2 egg whites

120 g powdered sugar

pinch of citric acid

1 tablespoon of peach jam (read recipe below).

For the peach jam:

1/3 ripe peach or 5-6 frozen slices

2 tablespoons water

¼ teaspoon vanilla

How to make peach meringue

1. First of all, heat the oven to 150⁰C.

2. Calve the whites from the yolks and let them warm up to room temperature.

3. Meanwhile, start preparing the peach jam. Finely chop the peaches, place them in a saucepan and add water. Cook the peaches, stirring constantly. When they become soft, add sugar. Keep the peaches on the fire until the sugar is completely dissolved. Grind the finished confiture in a blender.

4. Place the finished peach confiture on a plate to cool.

5. Beat the whites until soft peaks form, then add sugar in portions.

6. Beat the whites with sugar until stiff peaks form, then carefully, in small portions, stir in 1 tablespoon of peach jam.

7. Place the protein-peach mixture on a baking tray using a teaspoon.

8. Place the peach meringues in the oven and turn it off. Leave the meringue in the oven until completely cooled.

What types of meringue are there? photo examples

Meringues can be made in all sorts of shapes and sizes.

Meringue can be decorated with chocolate: simply pour melted chocolate on top or dip the bottom or top of the cake into it.

You can also sprinkle the finished meringue with cocoa powder. Decorate with edible colored balls or sprinkles before baking.

Meringue cakes can be made in any color; just add a little food coloring to the beaten egg whites with powdered sugar.

A very beautiful meringue is obtained in the form of roses.

To make rose meringue you will need 2 tips: one round, one toothed. First, draw circles on a piece of baking paper. Lay out a circle using a round tip, and then, moving in a spiral, draw the shape of a rose.

For children, you can make meringue on a stick. To do this, dip toothpicks or wooden kebab skewers into the already placed meringues. To prevent the sticks from burning during baking, they should be soaked in water beforehand.

The second version of meringue on a stick can be made by gluing 2 ready-made meringues together, for example, with chocolate, and placing a stick between them.

You can make meringue with a filling, such as chocolate. To do this, place the chocolate pieces on a baking sheet and pipe the meringue on top.

The finished meringue can be glued together using butter cream or melted chocolate.

How to make meringue with filling

In order to prepare meringue with filling, you need to bake cakes in the form of baskets. Fill a pastry bag with egg white mixture and pipe the meringue as shown in the photo.
There are many options for how to prepare meringue with filling. To do this, you can use various creams, such as whipped cream or butter cream. The main thing is that they are not too liquid. Otherwise, the cream may soften the delicate structure of the meringue. You can decorate the filled meringue with any fruit or berries. This dessert should be served immediately, as the fruit may yield juice and the cake will not look presentable.

A classic representative of filled meringue is the Anna Pavlova dessert. The author of this dessert from New Zealand created it after attending a concert of the famous Russian ballerina Anna Pavlova.

The Anna Pavlova dessert is a meringue cake topped with whipped cream and fresh fruit.

Meringue as part of the decor

Modern confectioners often use meringue to decorate and create cakes. To do this, small meringues of different shapes are attached to an edible biscuit base using cream.

What to do if the meringue doesn't work out?

Sometimes, even experienced cooks may not succeed. If for some reason you couldn’t whip up the meringue, don’t worry.

The first option is to pour the resulting protein mass into a mold lined with parchment and bake, just like meringue. In this case, you will get a meringue cake. Make 2 or 3 of these cakes and spread them with buttercream. You will get a meringue cake.

You can also correct the situation by preparing something like a biscuit. To do this, add flour to the whipped whites with powdered sugar (the ratio of 3 whites and 170 g of powdered sugar is 70-80 g of flour) and mix well. Pour the resulting mixture into the mold and bake for about 40 minutes at 180⁰C. Cut the finished cooled sponge cake in half and brush with any cream.

That’s probably all I wanted to say about making meringue. I wish you culinary success and bon appetit!

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. You can find out the difference between it and the French one by carefully reading the following recipe.

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

1. The whisking 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.

You can make meringue correctly, and then cook delicious and crispy meringue in the oven with the help of our recommendations and recipes that you will find below. When you hear the word “meringue”, your mouth starts to water; tender and light meringues will please everyone’s taste.

When buying such a dessert on the shelves of a grocery store, it is impossible to be sure of the composition and quality of this product, so why not make real meringue at home with your own hands? It won't be difficult at all if you follow the recipe. You should separate the whites from the yolks very carefully. The container for whipping egg whites must be completely dry and free of residual fat.

Step-by-step recipe with photos. Preparing meringue and baking meringue in the oven:

THE BEST RECIPES FOR PREPARING THIS DELICITY AT HOME IN DIFFERENT WAYS (MERINGUE CAKE, MERINGUE CREAM, FRENCH STYLE) .

A classic recipe for making meringue at home.

Take 4 egg whites and 2 cups of sugar. When whipping the whites, you need to add sugar in small portions until you get a smooth, stiff consistency. Place everything in small parts on a baking sheet and bake for 45-55 minutes (optimal temperature - 110 degrees). Remove only the cooled product from the oven.

For guests, you can prepare chocolate-colored meringue, with a crispy crust and delicate viscous content. How to make meringue with a similar filling at home?

Preheat the oven. The required temperature is 100 degrees, if the oven has a fan, set it to 110 degrees. Place 2 baking sheets covered with foil or parchment.

For 16 desserts, take 4 eggs, take them out of the refrigerator in advance to warm up a little. Remove the yolks, pour the whites into a clean container, beat with a mixer (not too quickly) until a fluffy cloud is obtained. Add speed to the mixer and add sugar with a spoon (115 grams prepared) this way: add a spoon, beat for 4 seconds, add again. Do not overdo it; when you get a thick mass, stop the process.

Sift through the powdered sugar (also 115 grams) and add 30% to the mixture, stir with a spoon, then add the rest in parts. Do not stir for long.

Spread the mixture onto a baking sheet. It is better to take 2 dessert spoons and use the other to correct the shape of the desserts, making them oval. An oven with a fan will bake the meringue for about 100 minutes, without it - 75 minutes.

The finished dessert gives off a hollow sound when you knock on it, and comes off the foil without any problems. Everything cools down in the oven. 1 serving contains 15 grams of carbohydrates and 1 gram of protein, no fat. The energy value is 60 kilocalories.

If desired, pour chocolate glaze over the meringues (mix 4 tablespoons of cocoa and sour cream, 6 tablespoons of sugar, 30 grams of butter). Another option is to add ground ginger to the mixture.

If some of the meringues are broken, use them as a filling for pancakes or mix the slices into ice cream. Coffee, mulled wine and fondue go well with meringue.

Now you know how to make crispy and delicious meringues at home with your own hands using simple recipes. Absolutely anyone can make real meringue, and the simple recipe allows you to prepare crispy sweets at home using ingredients that can be purchased at any supermarket.

The original French dessert under the loud name “meringue” has spread all over the world and is firmly rooted in many countries. The most delicate airy structure, exquisite taste and pleasant aftertaste do not leave adults and children indifferent. Meringue is served in many famous restaurants and used to decorate cakes and pastries. Making dessert at home is rightfully considered a valuable skill. If you want to please your guests, feel free to choose a recipe and begin the procedure. Let's consider only the most delicious options.

Meringue: a classic of the genre

Professional confectioners have developed a basic technology for making meringue at home. Everything else is just variations.

• chicken egg white - 3 pcs.
• powdered sugar (beetroot or cane) - 165 gr.
• citric acid - 2 pinches

1. To prepare the meringue, only fresh eggs of the first category are used, which must be placed in the refrigerator 2 hours before being ready. Separate the yolks from the whites, place the latter in a deep bowl. Important! Separate the whites into a separate container, then transfer them to a common mixing bowl. Such a move will eliminate the possibility of partial yolk getting in if it breaks.
2. When all the chilled whites are in the container, turn the mixer on medium power and beat for 10 minutes. You need to get a thick, dense foam.
3. Once this happens, prepare the powdered sugar. Scoop it up with a tablespoon and carefully pour it into the mixture, while stirring with a mixer at low power. Whisk until the granules are completely dissolved. Important! For 1 egg white there are 55 grams. powdered sugar. If you are preparing meringue for a large company, calculate the required proportions for a specific case.
4. When the egg-sugar mixture is ready, proceed to the next step. Place the mixture in the refrigerator for 10 minutes, when the time is up, take it out and beat again. With every minute that passes, the foam will begin to turn white and bubble; at this moment you need to add 2 pinches of citric acid and mix again.
5. Beat the meringue with a mixer for about 3 minutes at maximum speed. A visual inspection will help determine the readiness of the composition: remove the arrow of the device from the mass, evaluate the density of the foam. The air peak should retain its shape without dripping. You can also add a tablespoon to the composition; the foam will not fall off from it.
6. After preparing the cream, take out the baking sheet and line it with baking paper or foil. At this time, preheat the oven to 160 degrees, proceed to the following manipulations.
7. Scoop the meringue with a tablespoon and form it into a ball on the surface of the baking sheet. Since the mass tends to increase by 2-2.5 times, calculate the distance between the bezels based on the knowledge gained.
8. After placing the air mass on baking paper or foil, place the baking sheet in an oven preheated to 160 degrees. Immediately reduce the heat to 130-140 degrees, otherwise the meringues will set on the crust, but will not bake inside. Cooking time is a quarter of an hour, no more.
9. After the specified period has expired, turn off the oven and do not open the door. The meringues should be kept inside until completely cooled.

Important!
There is another cooking technology: set the temperature to 110 degrees, bake the cream for 1 hour.

• chicken protein - 3 pcs.
• granulated sugar - 145 gr.
• sesame - 35 gr.
• dark chocolate - 55 gr.
• citric acid - 10-12 gr.

Citric acid can be replaced with citrus fruit juice, increasing the amount by 3 times (about 35 ml).

1. Prepare a non-stick frying pan and heat it over high heat. Add sesame seeds, fry for about 3 minutes, stirring constantly. When the product turns golden, pour it into a dry bowl and let cool.
2. Grate a bar of dark chocolate on a coarse grater or chop it in another convenient way (replace it with milk if desired).
3. Place the chicken whites in a deep container, turn on the mixer at maximum speed and beat the eggs into a thick foam (beating duration varies between 5-7 minutes).
4. As soon as the mass rises and thickens, pour in lemon juice or add acid, while continuing to work with the mixer. Begin adding granulated sugar slowly while stirring at medium speed.
5. When the mass becomes dense and thick, turn off the device. Add the roasted sesame seeds, stir with a fork, and add the grated chocolate. Mix the mixture thoroughly until it reaches a dense and thick consistency.
6. Preheat the oven to 145-150 degrees. At this time, take out a baking sheet and line it with baking paper. Pour the meringue into the sleeve, squeeze out in small portions, keeping a distance of 5-7 cm between the balls. If you wish, you can distribute the product with a regular tablespoon, as in the previous recipe.
7. Place the mixture in the oven to bake for 20-25 minutes. After this time, do not open the door, let the dessert cool. If desired, you can decorate the top of the treat with whipped cream and a slice of strawberry.

• granulated sugar or powdered sugar - 275 gr.
• egg white - 5 pcs.
• chopped salt - 1 pinch
• citric acid - 1 pinch
• butter - 115 gr.
• condensed milk (boiled) - 150 gr.
• milk chocolate - 100 gr.

1. Place chicken whites in the refrigerator for 40 minutes. Later, take them out and move them into a deep container. Add citric acid and beat with a mixer for 10 minutes. Ultimately, you should get a stable, thick foam.
2. Begin to carefully add granulated sugar (it is better to replace it with powder). In this case, you need to simultaneously beat the mixture at medium speed. When the crystals are completely dissolved, increase the power and bring the mixture to a shiny state.
3. Check the composition for density: tilt the bowl, evaluate the consistency. Foam should not leak out. Place it in a pastry sleeve and line a baking sheet with baking foil.
4. Preheat the oven to 50 (!) degrees. Squeeze out small balls, keeping a distance of about 5 cm between the meringues. Place the baking sheet in the oven for 3.5 hours until the mass dries completely and becomes crispy.
5. Start preparing the cream. Cut the butter into small pieces and leave at room temperature to soften. After this, grind the boiled condensed milk with butter until smooth, beat.
6. Break the chocolate bar into squares, place them in an enamel pan and melt in a steam bath. It should remain liquid throughout the cooking process.
7. Dip the flat part of the meringue into the chocolate and do the same with the other meringues. Place them on a plate and refrigerate for 1 hour.
8. At the end of the period, take two meringues, pour cream of butter and condensed milk between them, glue the two parts into one. Place the dessert in the refrigerator again and wait until it completely hardens (about half an hour).

Serve the delicacy chilled, otherwise it will soften.

To prepare dessert using traditional French technology, please read the important tips regarding the procedure.

1. At the slightest hint of moisture, the dessert begins to become soggy, as a result of which the structure and overall impression of consumption are distorted. The recommendation relates to the choice of utensils: mix the ingredients only in dry bowls, water ingress is unacceptable.
2. Before placing the ingredients in a mixing container, degrease the container. Soak a cosmetic swab in vodka or rubbing alcohol and wipe the bowl.
3. If you don't have a mixer, use a regular whisk. However, it is unlikely that it will be possible to achieve the desired consistency, since the mass will be difficult to beat. To give the whites the necessary fluffiness, wipe the bowl with a slice of lemon or a cotton pad soaked in citrus juice.

It is important to understand that the meringue does not need to be baked, you just need to dry it. In this case, it is necessary to observe the temperature regime and the holding time of the mass in the oven. If your oven has a conventional function (moisture extraction), use it.

Video: recipe for making crispy meringue