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Wet meringue protein. A step-by-step recipe for making wet meringue cream with a photo

We take the eggs out of the refrigerator. We take dry metal, and better, glassware. And, of course, the mixer. Crack the eggs, carefully separating the whites from the yolks. We clean the yolks for other purposes. We will work exclusively with proteins.

Now we need a mixer. All dishes and all appliances must be completely dry, otherwise, it will not be possible to beat the whites according to the rules. Whip the whites with a mixer into a white foam.

Slowly start adding sugar while continuing to beat. Then, put a pinch of citric acid. Beat for another minute. In the meantime, there should already be a pot of water on the stove. We will make soft meringue in a water bath.

So, we transfer the pan with the protein to the stove and put it on water bath. The water in the pot should boil. We put the pan with meringue so that the bottom barely touches the water. Beat egg white at medium speed.

When the sugar is completely dissolved and the mass becomes homogeneous, we switch to the highest speed. The protein will increase exponentially. You need to beat for a long time, at least 10 minutes. Then remove the pan from the stove and beat for another 3 minutes. The white mass should wrap very tightly on the mixer and stick to it.

The cream turns out to be resistant, elastic and bright white. From it you can sculpt anything. If you want to use it as a cream, then immediately start spreading, otherwise, then it will harden. It can be put in a bag with a hole and squeeze out various figures. Then they freeze like marshmallows. Also, by adding food coloring, you can make colorful beauty!

Only two ingredients - and the result is amazing. Airy, crispy meringues that slowly melt in your mouth and turn into chewy chewing gum. This is a great decor for a torus (especially in winter, when berries and fruits are expensive), as well as an independent dessert for tea. Children enthusiastically crunch these cakes, and they strive to steal a couple of them while you are busy decorating the cake!

Both gel and powder dyes are great for coloring meringues, but they interact with them in different ways. If you use gel dyes, the meringues are shiny, smooth and slightly sticky. If you use powder, the meringues are matte and will not stick. You just have to choose what you like best.
About what dyes I use, how I prepare colored meringues - and we will talk today.

Ingredients (for two trays):

Egg whites - 3 pcs.
Powdered sugar - 150 g
Salt on the tip of a knife
Vanilla extract - 1 tsp
Citric acid - 1 pinch
Food coloring of desired color.

How to make colored meringues for a cake

Before whipping the meringue, wipe the mixer bowl and beaters with lemon juice or a solution of citric acid, this will help eliminate traces of fat from the bottom and walls of the bowl. If there is at least a little fat on the beaters or bowl, the proteins will not whip.

For the same reason, we carefully monitor that the yolks do not get into the whites when we separate the eggs.

To be safe, we separate each protein into a separate bowl, and then add it to the total protein mass.

So, to prepare the meringue, place 3 egg whites at room temperature in a bowl (or in a mixer bowl), add a pinch of citric acid and beat at a low mixer speed for 30 seconds.

Then gradually increase the mixer speed and beat for about 1 minute more until soft peaks and fluffiness.
Without stopping the beating, add 1 tbsp to the protein mass. l. powdered sugar (total volume 150 g).

When all the powder is incorporated into the egg whites, increase the speed to high and beat for about 3 more minutes until shiny, stiff peaks.

In meringue, add 1 tsp. vanilla extract and beat until smooth.

We heat the oven to 90 C and cover the baking sheets with Teflon mats or good baking paper.

We divide the entire protein mass into as many parts as we plan to make different colors. I prepared meringues in two pastel colors: lavender and mint. So I divided the protein mass into 2 parts and gently tinted with Americolor gel color: mixed leaf green and navy blue for a mint shade, and a little regal purple dye for a lavender meringue.

We shift the colored mass into pastry bags with the necessary nozzles (I used the Open Star nozzle). Then we plant the meringues of the desired size on cold prepared baking sheets.

I have recorded for you a detailed video recipe for making meringues for a cake. Welcome to the channel in You Tube, I wish you a pleasant viewing! Subscribe to the channel so you don't miss new videos!

Each hostess has her own recipe. Try alternative ways, if it does not turn out the main one described in the recipe.

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This cake is very similar to the familiar "Air" cake, which is sold in many culinary and canteens. Two halves of airy meringue and a layer of butter cream. And I wanted to try to make the cream lighter. Therefore, this recipe for meringue cake with custard very similar to the famous "Air", but it turns out a little different. But it certainly doesn't make it any less delicious.

What is needed for cooking

Foil or baking paper;
Wide bowl for kneading dough and stuffing;
whisk for filling;
Meringue mixer;
Pastry bag with a nozzle (or a strong disposable bag);
Scales or glass for measuring (I have 200 ml.).

Meringue

3 egg whites (~ 90 gr.);
180 gr. Sahara
A pinch of salt

Cream

3 egg yolks (~ 60 gr);
60 gr. sugar (10 gr. can be replaced with vanilla sugar);
300 ml. milk;
20 gr. wheat flour;
50 gr. butter, fat content 82.5%.

Cooking process

Let's start cooking the cake by preparing the base - meringue. In order for the proteins to whip into a strong, stable foam, it is necessary to observe several important conditions(see note)

We send proteins, a pinch of salt to a clean prepared dish and beat at the smallest speed until bubbles and light foam appear. After that, increase the speed of the mixer a little and continue to beat. Next, increase the mixer speed to full power and beat until a soft foam forms. In this moment in small portions start adding sugar. After we poured all the sugar, we continue to beat the protein mass. This can take from 5-8 minutes, it all depends on the power of your mixer. The main thing is that in the end you get stable peaks and a dense, glossy mass. And when you turn the dishes over the table, the mass of it will not go anywhere.

When the protein mass for the meringue cake with custard is ready, let's proceed to the formation of future meringues. We shift the mass into a pre-prepared pastry bag with a nozzle. If you do not have a special bag, you can use a regular disposable plastic bag. The main thing is that the package is durable; freezer bags are great for this. We line baking paper or foil on a baking sheet and place “hats” on it with a diameter of ~ 6-7 cm, at a distance of 2-3 cm from each other.

Now a few words about the baking temperature. Usually, bezeshki are dried in a preheated oven at a temperature of 90-100 degrees, 1.5-2 hours. They can also be baked at a temperature of 120-150 degrees, from 40 minutes to 1 hour. In the first case, the meringue will turn out to be dry inside and will crumble when broken. And in the second method, a soft “toffee” is formed in the middle of the meringue. I have gas oven, in which it is difficult to control the exact temperature, so I always bake with a “tambourine” near the oven =) Dried meringue is completely dry and does not have cracks on the surface. And meringues that are baked at a higher temperature are crispy on top and completely dry on the bottom. It also comes off the paper well and has small cracks on the top of the bezel.

Cream preparation

While our bezeshki are preparing, we will prepare the custard. We put the milk in a saucepan on the stove and bring to a boil, but do not boil. At this time, beat the egg yolks with sugar until smooth. Next, add flour and mix everything well. Pour the hot milk in a thin stream egg mass by constantly stirring it. This is necessary so that the egg yolk does not curdle. After that, pour the resulting mixture back into the saucepan (in which the milk was heated) and, with constant stirring, let the mass thicken. The consistency of the mass resembles thick condensed milk.

After the cream is ready, we introduce a piece of soft butter into it and mix everything thoroughly. Pour the cream into another bowl and cover cling film in contact. If this is not done, then the cream will be covered with a crust. We remove the cream to cool so that it becomes more dense and stable (1-2 hours).

Assembling the cake

Let's start forming the meringue cake with custard. We take one half of the meringue (to make the cake stable, I cut the sharp tip on the bottom half), put a small amount of cream on it and cover it with the second meringue on top. Do not put a lot of cream, because. the top meringue will “flatten” it a little and if there is a lot of cream, it will simply flow out on the sides.

In the refrigerator, such a cake can only be removed for a short period of time, because. meringues can become damp and lose their fragility. And it is better to serve such a cake immediately on the table
We make tea or coffee and enjoy =)

On a note

From this amount of ingredients I got 5 cakes.
In this cream, I used a small amount of butter (because I didn’t want to make the cream heavier), but because of this, it was more difficult to work with it, because. he didn't keep his shape. If you want the cream to be stable and keep its shape, then increase the amount of butter. You can also prepare cream Charlotte. It differs in that, having prepared custard, we do not add butter straightaway. Butter at room temperature is whipped to a fluffy foam and custard is introduced into it in small portions, which must be at room temperature.
Cream in this recipe It turns out more than it takes to make a cake. With the remaining cream, you can prepare some other dessert or just eat it, spreading it on bread or cookies. Or you can simply proportionally reduce the amount of products in the cream recipe.
You can store meringue without cream in a closed bag or container when room temperature about a week.
In order for the proteins to whip well and turn into a meringue mass, you must consider:
1. Utensils and beaters must be clean and free of grease;
2. In egg white not the slightest particle of the yolk should get in (otherwise the protein will not beat);
3. For reliability, the proteins can be separated from the yolks in a separate bowl (because if the yolk gets to one protein, it will not be as offensive as if a piece of the yolk is in the total mass of the proteins;
4. You can add a small pinch of salt to the protein (with it, the proteins will be better whipped into a good fluffy foam).

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you got =)

Prepare the meringue. Put the cooled egg whites in a deep bowl (it is important that the bowl is completely dry).

Beat egg whites with a mixer for 4-5 minutes until soft peaks.

Gradually add sugar to egg whites, beating continuously. You will get a dense, shiny mass, similar to marshmallows. It should not fall off the mixer blades.

Using a pastry bag, pipe the beaten egg whites with sugar onto a baking sheet lined with baking paper. Half of the protein mass should be in the form of flat cakes, and half in the form of turrets. Flat meringues will be the basis of the cakes, and the turrets will be its top.

Put the baking sheet with the meringue into the oven. Dry the meringue in the oven at a temperature of 75-100 degrees for 80-90 minutes. The cooking time depends a lot on the oven. As soon as the meringues begin to move freely from the paper, they will be ready. Remove the meringue from the oven and cool.

Prepare Cream Charlotte. In a non-stick saucepan, mix the egg with sugar and beat lightly with a mixer.

Heat milk to 35-40 degrees and pour eggs and sugar into the mixture.

Put the saucepan on medium heat. Bring the mixture of eggs, sugar and milk to a thickening, stirring constantly, and turn off. This will take 6-8 minutes. Cool to room temperature.

Beat soft butter with a mixer.

Then, adding a tablespoon of a mixture of eggs, sugar and milk to the butter, beat the cream with a mixer.

Gentle, air cream Charlotte is ready.

Pour the cream onto the bottom of the meringue cake using a pastry bag.

Put the top of the cake on the cream.

Wonderful meringue cake with cream is ready. Serve for dessert with tea and coffee.

Enjoy your meal!

Among the sweet creams based on egg whites, wet meringue stands out, the recipe with the photo is thought out to the smallest detail. Relatively inexpensive in cost, subject to the rules, simple in terms of cooking technology, stable, with a dense texture, easily smeared on the surface of the cakes in an even layer, reliably holds the height of “roses”, “pyramids” and other volumetric decor on the cake.

If we recall the most famous Italian, French and Swiss meringue, which are essentially the same, wet meringue is closest to the latter (Swiss). The components are not whipped on the countertop, but in a water bath. This is a prerequisite, however, available to any kitchen.

With continuous boiling of water in the lower compartment, heating up, the protein-sugar mixture under the whisks of the mixer working at full power rather thickens, the crystals dissolve. Do not think that heat treatment is enough and the risks associated with bad proteins disappear. The temperature of the wet meringue is moderate, so pay attention to the quality, freshness of the eggs.

For those who avoid using wet meringue raw, I recommend drying it in the oven. in the usual way. Covering the outside thin crust, the whipped substance inside remains tender, slightly viscous and snow-white.

Cooking time: 15 minutes without drying and + 90 minutes with drying in the oven / Number of servings: 10-12 pcs.

Ingredients

egg whites 2 pcs.
sugar 100 g
citric acid 2-3 g

Cooking

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After thoroughly washing, drying, break the eggs and separate the whites from the yolks. Let me remind you, the work bowl should be clean, fat-free and dry. We send the yolks to another dish. For meringue, as a rule, sugar is taken by weight twice as much as egg whites. If possible, weigh, select the proportions yourself. My recipe is for standard size eggs.

Beat for 2-3 minutes also with clean and fat-free whisks, at maximum speed. While we act without a water bath, on the table and do not add sugar. The first stage of whipping is an airy, light foam, we remove all the transparent liquid.

Adding half granulated sugar. We do not stop and continue to beat until the next compaction. With fine sugar it is easier, the grains dissolve faster. Also, ordinary sugar is often mixed in half with powdered sugar, or instead of granulated sugar, only powdered sugar. But the protein-to-powder ratios are the same. That is, powder is twice as much as egg whites.

Add the other half of the sugar and citric acid. Be careful, acid can ruin the taste. It is better to introduce little by little, especially since you can try wet meringue at the very end of cooking and add a dozen or two granules that will extinguish excessive sweetness and are important for protein cream. We set the container over boiling water (the bottom of the bowl does not touch the boiling water), beat for 5-6 minutes.

With every minute, the composition becomes more and more dense, stable. The corollas begin to slow down, some resistance is felt. You may have to beat not 5-6 minutes, but longer. Much depends on the power of the mixer and the number of products. Turn the bowl upside down, the mass should hold firmly and not move. Put a test high pyramid on a plate with a spoon, if it does not settle, remove from the stove.

Beat for another 2-3 minutes at the same high speed without a water bath, at the same time slightly cool our wet meringue. The texture is beautifully colored with dry, liquid and gel dyes. Mix and beat for the last couple of minutes until evenly colored, or grease the pastry bag from the inside with a long strip of dye - then, filling with cream, the figures will receive a color tint along the edge of the petals, waves and edges. Until further use protein cream keep under a lid or film so that it does not dry out ahead of time. We fill the pastry bag / syringe and deposit - decorate cakes, desserts, pastries in their pure form immediately or send them to the oven for 60-90 minutes and bake at a temperature of 100 degrees.

Homemade wet meringue in two versions at your service. Successful confectionery experiments.