You need to cook meringues with soul and pleasure. A homemade meringue recipe without these ingredients will not be complete. You can regard these components as mandatory ingredients, but you can not do without them, because meringues are capricious and loves attention.
Meringue is one of the sweetest varieties of pastry delights. This is an amateur dish. However, there are many lovers. As a rule, meringues prefer to buy in a store. It saves time. But meringues at home turn out to be much tastier, because only at home can you diversify it with all kinds of fruits, cream, add nuts. In a word, make a gift to your own taste. And the recipe for homemade meringue is not complicated, it is within the power of any young housewife.
Key cooking points
The main products are egg yolks and granulated sugar or icing sugar.
Eggs for making meringues should be fresh. They must first be cooled. Proteins must be carefully separated from the yolks so that not a drop of the yolk gets into the whipped mass. Dishes for making meringues must be dry.
You can beat the squirrels with your hands (this is very laborious), you can use a mixer (the delicacy will not suffer from this at all). Begin to whisk slowly, gradually increasing speed.
Sugar does not need to start adding until the proteins take the form of lush foam. Only after that can powder be added to a protein in a tablespoon. Beat up until the foam becomes so thick that it does not fall out of the bowl, even if it is turned over. The whole whipping process takes about 15 minutes.
Foam should be transferred to a pastry bag with a spoon and squeezed out identical cookies from it onto a baking sheet. Meringue is usually baked at a temperature of 100 degrees in the oven. There is, of course, a meringue recipe at home that indicates a different temperature, but that means it is necessary to achieve a certain effect.
You can remove meringues from the oven only after cooling completely.
Meringue at home - cooking process
Four squirrels need to be beaten to a state of strong protein foam. At the same time, pour a thin stream into the proteins of half a glass of regular sugar and the same amount of vanilla. Sugar should ideally dissolve in proteins. To facilitate your work and be more confident in the results, it is better to take powdered sugar - it is light and will instantly disperse in bulk.
You need to bake meringues on a large baking sheet. The surface of the mold must be completely greased with vegetable oil. You can spread the meringue directly on the butter at the bottom of the baking sheet or by placing parchment paper under it . Bake should be at a temperature of eighty-one hundred degrees, about an hour and a half hours.
Delicious additions to the usual recipe
Meringue dessert
The classic meringue recipe at home can be complemented with delicious additions.
Beat whites with sugar, transfer the mass to a pastry bag with the largest nozzle. Squeeze the mass onto a baking sheet in the form of a twisted spiral. Bake at a temperature of one hundred and twenty degrees with a slightly open oven, about one and a half to two hours. It is necessary that the meringue is cooked and slightly dried.
At this time, prepare the nectarines, peeling them from the skins and turning them into fruit puree. Whip a little cream. When the meringue is ready, put mashed nectarines and cream on it, top with raspberries.
Meringue Pie
There is such a recipe for meringues at home. Mix five hundred grams of flour with fifty grams of blueberries, add one hundred and ten grams of butter, seventy grams of sugar and a little grated lemon peel. Mash five yolks with two hundred grams of flour and butter. Beat the whites with sugar and berries and flour. Put the dough on a greased mold. Sprinkle it with berries on top. Bake at one hundred eighty degrees in the oven for an hour. Forty-five minutes after the start of baking, cover the cake with foil. Beat the whites with sugar and bake them separately to create the top layer of the pie.
Meringue Cookies
Beat whites with sugar and add pieces of chocolate to them. Squeeze the mass through a confectionery syringe onto a baking sheet, previously covering it with baking paper. Bake an hour. Then melt the chocolate and dip the cooled cookies in it. You can "bathe" some of them in dark chocolate. Place cookies on parchment paper to cool. After that, a pair of cookies can be glued with whipped cream.