Meringue cookie recipe. Curd biscuits with meringue

Mix flour, butter and sugar, chop with a knife or grind with your fingers into crumbs

Add yolks, sour cream, mix

Roll the dough into a ball, if the dough is very sticky to your hands, add a little more flour, put in the refrigerator for 30 minutes

Beat egg whites with powdered sugar until fluffy for 10-12 minutes.

Walnut grind into crumbs in a blender or in another convenient way

Add to the proteins and mix very gently so as not to precipitate the mass

Roll out a cake

Fold in half

Then in half again

In the center, pinch the walls so that the cookie does not fall apart, push the edges with a spoon to form "pockets"

"Pockets" fill with a mixture of meringue. At first, I thought to leave a part of the meringue, because. it seemed to me that there was a lot of it and to find another use for it, but in fact it was completely used in the preparation of shells.

put on a baking sheet covered with parchment (or greased with oil) and bake at a temperature of 130-150 degrees for 30-40 minutes. In general, we bake as we are used to baking meringues, taking into account the characteristics of our oven.

If desired, you can sprinkle with powdered sugar. Delicious cookies are ready! It remains only to please yourself and your loved ones.

Many housewives dream of cooking delicious cookies meringue at home. A variety of recipes pleasantly surprises those who plan to try their hand at the culinary field.

This dessert is easy and quick to make. The main difference is the use of quality food coloring.

Ingredients:

• 3 egg whites;
• 150-180 grams of sugar;
• vanilla;
• gel food coloring.

Cooking method:

1. At the first stage, the whites are carefully separated from the yolks.
2. Sugar and vanilla are added to the egg whites. Now make a steam bath. The protein is heated until complete dissolution. granulated sugar. Whipping is not required. The finished protein mass is poured into a mixer cup, whipped. Initially, the mixer runs at medium speed, after which - at high speed. Proteins are whipped until peaks are obtained.
3. The meringue is carefully transferred to a baking sheet, which was previously covered with baking paper. At this point, food coloring is used. Insert skewers into cakes.
4. The dessert is dried in the oven for about 1-1.5 hours at a temperature of 90-100 degrees. It is recommended to keep the oven door slightly ajar. Then the oven is turned off. The meringue is temporarily left. Cakes must cool, after which they are taken out.

Bright meringue cookies are prepared according to the classical scheme. However, the use of food coloring allows you to get beautiful cookies.

This meringue is prepared using natural vanilla. As a result, the taste of the dessert becomes tender.

Ingredients:

• 3 egg whites;
• a glass of powdered sugar;
• half a teaspoon of natural vanilla seeds.

Cooking method:

1. At the first stage egg whites beat until thick. Then continue to beat the protein foam and gradually add powdered sugar.
2. Vanilla is added to the protein foam. Mix thoroughly.
3. Transfer the beaten egg whites to a pastry bag.
4. The baking sheet is covered parchment paper. On a baking sheet with a pastry bag (syringe) lay out small cakes. Dessert is made in the form of sticks.
5. The oven is heated to 80-100 degrees. The tray is placed in the oven. Cookies are dried for 1.5-2 hours at closed oven. Then the cakes are left in the oven until completely cooled. After about 1.5 hours, the dessert will be ready.

Delicate meringues with vanilla flavor will appeal to many sweet tooth who love classic gourmet pastries.

Such meringue cookies are distinguished by the use of anise. As a result, the dessert is fragrant and tasty. Many sweet tooth will note: anise is suitable for classic baking from eggs.

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Ingredients:

• a glass of brown sugar;
• a little more than a full glass of wheat flour;
• 2 eggs;
• a teaspoon of anise

Cooking method:

1. Initially, a teaspoon of anise seeds is ground into powder. To do this, use a coffee grinder.
2. Now a glass of brown sugar and 2 eggs are beaten at medium mixer speed for 15-20 minutes. Sugar should be completely dissolved. The mass should become dense and white. If a powerful mixer is used, the desired result will be achieved faster.
3. The flour is sifted with anise powder.
4. Flour with anise is added to the egg-sugar mass. Gently mix the ingredients with a special spatula. It is not recommended to interfere for a long time. However, the ingredients must come together.
5. Now the baking sheet is covered with special parchment paper or a silicone mat. Transfer the dough onto a baking sheet.
6. Cakes are laid out at a small distance from each other. Anise grains are carefully placed on each liver. Then the cookies are left for a while, as they must be infused, dry, covered with a dense crust. Then the dessert is baked for 12-15 minutes at a temperature of 160 degrees Celsius.

Fans of meringue and anise will like this delicacy. The taste of a traditional cake is transformed by the use of the right spice.

Beginners and experienced housewives can cook different cookies meringue at home. For example, a delicacy, if desired, can be made in the form of mushrooms.

Ingredients:

• half a glass of egg whites;
• a glass of granulated sugar;
• 100 grams of chocolate;
• a tablespoon of natural cocoa powder;
• a teaspoon of vanilla sugar;
• a pinch of salt and cream of tartar.

Cooking method:

1. Initially, the oven is heated to 110 degrees. Now lay out baking sheets covered with parchment paper or aluminum foil.
2. In a bowl, beat the whites with a mixer until a frothy mass appears. Add cream of tartar, vanilla, salt. They continue to beat. The result should be a soft protein foam.
3. Gradually add sugar. Otherwise, the protein foam will sit on the bottom. Proteins should form a strong foam.
4. Now use a confectionery syringe. It is filled halfway with proteins. Cookies are made using a round nozzle. Cakes are immediately decorated in the form of mushrooms. It is not desirable that all parts look the same, since the confectionery mushrooms should be natural. Hats are sprinkled with cocoa powder.
5. Cakes are baked for 1 hour in a preheated oven.
6. Then melt the confectionery chocolate in a bowl over boiling water or in the microwave. You should get a homogeneous chocolate mass. Make a hole at the bottom of the mushroom cap, grease with chocolate mixture, lightly press both parts. After the chocolate hardens, the top and bottom stick together.

These cookies in the form of mushrooms with chocolate are stored in a dry place at room temperature.

Almond meringue is prepared according to the principle of well-known bars, so the appropriate ingredients are selected.

Ingredients:

• 3 egg whites;
• half a glass of sugar;
• three-quarters of a cup of roasted salted peanuts;
• 140 grams of milk chocolate;
• almond extract;
• lemon juice;
• a pinch of salt.

Cooking method:

1. Initially whip the proteins, almond extract, natural juice lemon. Soft peaks of the protein mass should appear.
2. Gradually add sugar.
3. Beat egg whites until sugar dissolves and firm peaks appear.
4. The baking sheet is covered with food paper. Small cakes are made with a pastry bag or spoon. They are baked for about 1.5 hours at 100 degrees, waiting for them to cool.
5. Peanuts are roasted and salted. Temporarily set aside.
6. Chocolate is melted in a water bath.
7. The cake is dipped in chocolate and nuts. Then put on a baking sheet and wait for solidification chocolate icing. Now the dessert is ready. Enjoy your meal!

The delicacy is stored at room temperature for up to 3 days.

Summer meringue cookies are added with strawberries. Delicate fruity taste will appeal to many sweet tooth.

Ingredients:

• 4 egg whites;
• a glass of sugar;
• 100 milliliters of heavy cream;
• 40 grams of powdered sugar;
• 140 grams of strawberries.

Cooking method:

1. Initially, the proteins are cooled to 4-6 degrees, whipped to a stable foam.
2. In 2-3 doses, sugar is added to the proteins.
3. The protein mass is placed on a baking sheet covered with parchment paper.
4. Cakes are dried at 80 degrees for 2-5 hours. The finished meringue should be evenly brittle.
5. Ready cookies are cooled.
6. Take 40 grams of strawberries, grind in a blender to the state of strawberry puree.
7. Then prepare the cream. To do this, whip the cream until a stable foam. Cream is divided into 2 equal parts. Strawberry puree and powdered sugar are added to one part. The other part is left without additions.
8. Now whipped cream is laid out on cookies, chopped strawberries are laid. Top spread butter cream, chopped strawberries. The resulting pyramids are again covered with meringue, lightly pressed. Dessert is ready.

This strawberry cake is perfect for summer when you want to enjoy fresh strawberries.

Cookies are prepared according to a certain scheme.

1. Use protein dough. The main ingredients will be egg whites and sugar.
2. Proteins are qualitatively whipped in a chilled state. The use of citric acid is also recommended.
3. Protein foam is deposited in the form of balls or the desired shape on a baking sheet. Use a pastry bag for this.
4. Cookies are baked for about half an hour at a temperature of 120 degrees or dried for several hours.
5. Improper baking is usually caused by poorly whipped egg whites. The cake will be delicious with high-quality whipping of the ingredients.
6. The finished dessert is decorated. According to the classics, chocolate and nuts are used.

Properly prepared meringue cookies promise to be classic dessert with a delicate taste.

Captivatingly sweet French delicacy, crispy on the outside and melting inside is called meringue. In our country, it is better known as meringue. If ready-made cakes are called meringues, then meringue is a creamy mass from which they are baked. There is also an option with the degree of readiness of the sweet dish: the meringue is completely crumbly and dry, while the meringue has a soft core. Regardless of the name, the dessert is made from the same ingredients. How to make meringue correctly? The secrets of its preparation are not very difficult to remember.

Recipes for making meringue at home

Baking air cookies at home is very simple, the main thing is to stock up on time, because the process of drying proteins takes at least an hour. At home, the dessert turns out to be much tastier than factory-made pastries, it does not contain preservatives and is prepared from fresh produce. You can serve meringues as independent dish, garnished with cream and fruit, or combined with biscuits, ice cream.

Classic egg white and sugar recipe in the oven

For a regular meringue, a minimum of products is required:

• egg white - 4 pieces;
• white sugar - 250 grams;
• a few drops of lemon juice.

Cooking steps:

1. Place egg whites in a clean bowl and start beating.
2. When they become cloudy, add a small amount of sugar and lemon juice.
3. In the process of whipping, all the sugar is added. The resulting consistency should be shiny and smooth, keep its shape.
4. With the help of a pastry envelope or a tablespoon, drop the cakes on a baking sheet covered with parchment paper.
5. Bake at a temperature of 80-110 degrees for an hour and a half. Let cool directly in the oven.

How to cook in the microwave

Baking airy cookies is not the best fast process, but the microwave makes it much easier. You only need 2 ingredients:

• egg white - 1 piece;
• powdered sugar - 270 grams.

Recipe:

1. Pour powdered sugar into a bowl.
2. Add chilled egg white.
3. Using a spoon, rub the mixture until white for about 5 minutes.
4. We line the turntable of the microwave with baking paper.
5. We spread the resulting cream in portions on a dish, if the mixture is too thick, you can form it with your hands into small balls.
6. We bake for 1 minute at a power of 750 watts. To prevent the cake from falling off, do not open the microwave door during cooking until it has cooled down.

How to bake with nuts in a slow cooker

In the absence of an oven, it is possible to cook meringues in a slow cooker, for this you will need:

• proteins - 2 pieces;
• nuts (almonds, hazelnuts or peanuts) - 30 grams;
• white sugar - 60 grams;
• tea spoon lemon juice- 1 piece;
• a pinch of salt.

How to cook:

1. Combine egg whites with salt and beat at low speed.
2. After 2-3 minutes, add lemon juice and a little sugar to the mixture.
3. Gradually pour in the remaining sugar, continue to beat until a strong shiny mass is obtained.
4. Grind the nuts into crumbs, with the help of a spatula carefully fold into the whipped proteins.
5. Cover the bottom of the multicooker with baking paper, lay out.
6. Bake with the lid open for an hour and a half on the “Baking” mode.
7. Cool the finished cake for 30 minutes at room temperature.

How to cook meringue for a cake

Some include a layer of whole cake or decoration with protein pastries. How to make a unique meringue for a cake? The composition of the protein dough:

• medium-sized egg whites - 5 pieces;
• fine sugar - 320 grams;
• vanilla sachet.

How to bake meringue for a cake:

1. Beat egg whites until stiff peaks form.
2. Add sugar with vanillin to the protein mass in small portions, continuing to beat for about 7 minutes. The mixture should keep its shape well, not spread.
3. Flatten the whipped squirrels laid out in a mold with a knife or spatula so that the top does not have to be cut off and the cake is even.
4. Bake on greased pastry paper, in a shape corresponding to the size of the future cake.
5. It is necessary to dry the meringue for the cake in a heated oven at a temperature of 100 degrees for about 1-2 hours.
6. Before applying cream finished cake be sure to chill.

How to make a meringue cake with GOST cream

Cake "Air", which we remember from childhood, you can cook with your own hands. Crispy meringue and delicate butter cream are perfectly combined, forming a mouth-watering delicacy. Dessert is prepared in accordance with GOST:

• egg white - 140 grams (4 pieces);
• white sugar - 280 grams;
• a pinch of citric acid.

Cooking process:

1. Whisk the egg whites room temperature into a strong foam, the mass should become dense, homogeneous.
2. Add citric acid, sugar and beat until a snow-white smooth mass is obtained.
3. Drop the dough immediately onto a baking sheet lined with baking paper.
4. Bake for about 1.5 hours at 100 degrees. Ready meringue should crumble when broken.

Charlotte's Custard Layering contains the following:

• fresh butter - 100 grams;
• white sugar - 90 grams;
• egg yolk - 1 piece;
• vanilla sugar - 0.5 sachet;
• low-fat milk - 65 grams;
• cognac - 1 tablespoon.

Cooking:

1. Mix the yolk, milk, sugar and heat over low heat until boiling, turn off after 2 minutes, cool to room temperature.
2. Separately beat the softened butter with vanilla sugar, add the cooled egg mixture, then the cognac, without ceasing to stir well.
3. Lubricate the cakes with the resulting cream and glue them in pairs, as in the photo below.

Sometimes it turns out that the mass does not thicken and does not whip. What to do? In this case, you can add lemon juice or cool the proteins, and then beat again. It is better to beat the proteins in a plastic or glass bowl with a mixer with a whisk attachment or a whisk, but do not use a blender. At what temperature should meringues be baked? It depends on the desired result. Crispy, crumbly meringues are obtained at 80–110 °C, and softer ones at a temperature of 160 °C or more. Little secrets of cooking meringue:

• Wash thoroughly before cooking chicken eggs warm water with neutral soap. This greatly reduces the risk of salmonella infection.
• To prepare a more tender meringue, you need to use not cold proteins, but at room temperature.
• If the whites for the meringue are liquid even after a long whipping, they were probably poorly separated from the yolks, or moisture or fat got into the whipping bowl.
• To obtain homogeneous mass It is better to use powdered sugar or fine sugar.
• Sugar should be added slowly and in small portions.
• For dry meringues, egg whites should be whipped to "hard peaks" to get meringues with a soft or runny center, beating should be stopped when the mass takes on more rounded peak shapes.
• Ready meringue is stored at room temperature: in the refrigerator it will become damp and lose its qualities.
and other recipes.

Colored meringues

I'm sure many people love meringue cookies since childhood - crispy, sweet, with toffee inside. You can make meringue cookies with nuts, or with chocolate and nuts - it's generally incredibly delicious. Cooking meringue will not take you much time, I think this process will give you only pleasure. Let's prepare the most delicious meringue and please yourself and your family with delicious tea.

Compound:

• 2 chicken proteins
• 120 g nuts (walnuts or any other)
• 50 g chocolate
• 110 g sugar or powdered sugar
• 10 g vanilla sugar or vanillin on the tip of a knife

meringue cake recipe

First you need to chop the nuts - not very large, but not quite small.

Cut the chocolate into small cubes, but not crumbs.

As you know, meringue is prepared from proteins. Therefore, beat the proteins at room temperature in a stable foam. Then we begin to gradually add sugar mixed with vanilla sugar, without ceasing to beat constantly. When the sugar is completely poured into the protein mass, you still need to beat for 3 minutes until a smooth, shiny mass is obtained.

Pour nuts and chocolate into proteins and mix gently.

We spread the protein mixture on a baking sheet covered with baking paper, a tablespoon. Flatten on top to make a cake with a diameter of 5-6 cm.

How to bake meringue - put a baking sheet in a preheated to t \u003d 180 degrees on an average level and bake for 5 minutes. Then turn off the oven and leave the cookies for 2 hours. IMPORTANT! Do not open the oven during this time!

Meringue (or meringue) is egg whites whipped with sugar into a strong foam and dried in the oven. Translated from the French meringue (baiser) means "kiss". This one bears many other romantic names. delicate dessert- "Spanish wind", "French meringues", "meringue of love". Meringue is a yummy that nothing compares to. It is good on its own with a cup of coffee or tea. It can be decorated with cream and berries, turning it into an elegant cake. In addition, meringue is often used in the formation of cakes and, as a rule, these cakes are distinguished by a special unforgettable taste. The recipe for making meringue is quite simple, but despite this, meringue is a big whim - either the sugar is not so good for it, then the proteins do not want to beat, then suddenly it does not dry, but melts in the oven. I will talk about how to avoid troubles and mistakes in cooking meringue. I'm sure if you make friends with this recipe, meringue will become your favorite pastry.

You will need:

• egg whites 3 pcs

The most popular proportion of proteins and sugar -for 1 protein 50 g of sugar. Be guided by it when choosing the amount of baking. For convenience, they usually take 4 squirrels and a glass of sugar, but I chose a proportion with three squirrels for myself, because. from this amount of ingredients, a whipped protein mass is obtained just for one baking sheet of small bezes. Of course, four whipped squirrels can be placed on one baking sheet, but then the meringues will be larger.

How to diversify meringue?

- In meringue, you can add nuts, which are chopped with a knife into large pieces, are added to the whipped protein mass before baking and mixed with a spoon. The proportion of nuts is the same as sugar.

- You can also make the meringue colorful by adding some syrup or juice, for example, cranberries (for three proteins, about a tablespoon). You need to do this at the end of whipping.

- Before baking, the meringue can be decorated with colorful or chocolate sprinkles, and after baking, the cooled meringue can be poured over with melted chocolate.

As you can see, there are plenty of options for creativity, it remains only to bake the meringue)

What you need to know when baking meringue?

- Eggs must be fresh. Break one egg on a saucer and look at the protein - it should lie around the yolk in a solid elastic ring, and not spread like a liquid puddle. It is from these proteins that an impeccable meringue is obtained.

- Eggs must be chilled. In cold eggs, the protein separates more easily from the yolk and beats faster.

- Carefully separate the whites from the yolks. Even one small drop of yolk in a bowl of whites can ruin everything. Therefore, it is better to separate each new egg over a separate bowl, so that in case of failure, the protein with the yolk that has fallen into it can be replaced with another.

- Use white sugar with fine crystals. Sugar must be dry.

The bowl in which you will beat the meringue, as well as the whisk of the mixer, must be clean, fat-free and dry. Therefore, thoroughly wash the bowl and whisk (even if they are clean) with baking soda or detergent, wipe dry.

Step-by-step photo recipe for making meringue:

Separate the yolks from the whites. This is conveniently done using a special egg separator or pouring the yolk from one half of the shell to the other. You can simply pour the egg into your hand and pass the egg white between your fingers.

Advice: cook from the remaining yolks , which can be wrapped in foil or cling film and store in the refrigerator for up to two weeks. Can you cook food- very tasty, warming drink.

Beat egg whites with a mixer for 2-3 minutes. Start with small revolutions, gradually increasing the speed. For best result some chefs recommend adding a pinch of salt or 3-5 drops of lemon juice to the proteins before whipping (I do not add).

Proteins should increase in volume and turn into a strong lush foam.

Without turning off the mixer add sugar- Sprinkle gradually, in a thin stream. After the sugar is completely added, beat 6-7 minutes. You may need more or less time - depends on the power of the mixer.

The protein mass is considered well whipped when a visible trace of the whisk remains on its surface and the sugar has completely dissolved (rub a little whipped protein between your fingers - grains of sugar should not be felt). If you decide to add nuts, do so now.

Line a baking sheet with baking paper. With a spoon put the meringue on a baking sheet.

Properly whipped proteins “tightly” stick to the spoon, so when laying out on a baking sheet, help with another spoon or just your finger.

You can transfer the whipped mass to a pastry bag and squeeze out the meringue using various nozzles, giving them the desired shape.

I prefer not to make unnecessary movements and spread the meringue with a spoon. I like these shapeless pieces, each of which turns out to be unique and in ready-made very reminiscent of Netsuke figurines - a miniature Japanese sculpture made of bones or fangs of animals. My husband, when he first saw homemade meringue, called these cakes that way. Since then, in our family, meringue has been called - Netsuki, with the ending "and" in the Russian manner)))

Bake the meringue in a preheated oven at t 90°C 2 hours. Don't be embarrassed if the meringue is a little soft after two hours - turn off the heat and leave the meringue in the oven until completely cool, then it will harden.

Advice: the process of making meringues is more drying than baking, so the temperature in the oven should be low. If your oven "doesn't know how" to make a low temperature (there are ovens with a minimum temperature of 160 °), cook the meringue with the oven door ajar for 1 hour, then turn the pan 180 ° and cook for another 1 hour.

The "correct" finished meringue should be white or slightly creamy in color, be brittle, crumble easily when pressed with fingers, melt evenly in the mouth, and not stick to the teeth.

Try to cook this crunchy sweet miracle at home, you will definitely succeed!

And how nice to receive such beauty as a gift! Give homemade cakes to your loved ones - arrange in a beautiful cardboard box or tin can.

Children, looking at homemade meringues of bizarre shapes, love to fantasize and guess what it looks like - this develops the imagination.

And meringue does not contain fat at all, so this dessert can be eaten by those who follow their figure, of course, in reasonable quantities)

These little crumbly pieces of meringue serve as the base for my favourite,

Happy drinking, friends!

Meringue. Short recipe.

You will need:

• egg whites 3 pcs
• sugar 150 gr or 3/4 cup (glass volume 200 ml)

Separate the yolks from the whites.

Beat the whites with a mixer until fluffy foam for 2-3 minutes.

Without turning off the mixer, add sugar - pour gradually, in a thin stream. After the sugar is completely added, beat for 6-7 minutes. Proteins are considered well whipped when a visible trace of the whisk remains on the surface of the mass and the sugar has completely dissolved (rub a little whipped protein between your fingers - sugar grains should not be felt).

Using a spoon, spoon the egg white onto a baking sheet lined with baking paper.

Bake the meringue in a preheated oven at 90°C for 2 hours.

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