At what temperature to bake meringue cake. How much to bake meringues in the oven. What is the best recipe to use

Airy and light cakes made from carefully whipped proteins and sugar or powdered sugar are called meringues or meringues. They are made with 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 meringue was invented by the Swiss confectioner Gasparini, who lived in the town of Meiringen. Because of what the delicacy got the name meringue.

In cake factories, meringue is used as a separate dessert or to decorate cakes and other confectionery. There are types of cakes according to the method of preparation:

• Custard meringue is prepared on the basis of boiling syrup.
• Tender and melting in the mouth cookies are whipped in a water bath and baked in a non-hot oven.
• There is also a recipe for baking meringue until crispy and firm.

Classic meringue recipe

Proteins for meringue are whipped very carefully. 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, add a pinch of salt and citric acid 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 to bake meringue? The oven must be preheated to 190-200°. At this temperature, meringues are baked for 5 minutes. After, the degrees are reduced to 100, with the door closed. Until ready, the meringues are still baked for 30-40 minutes.

Such a delicacy as meringue, the French called "kiss". And 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 air cake, read our article, from which you will learn how to cook meringue in the oven at home according to the classic recipe.

For the first time, airy meringues were talked about in the 17th century, when the Italian confectioner 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 could not lose their popularity.
Many people think that only professional confectioners can make meringue, but in fact, any housewife can handle such a dessert, because the recipe includes only two ingredients - sugar and eggs.

Ingredients:

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

Cooking method:

1. The most important thing in meringue is the cleanest dish in which the proteins 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 proteins from the yolks very carefully, since the latter also contain fats.
2. So, beat the proteins, gradually add sugar and vanillin. We achieve a state of homogeneous mass. If, by 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 multi-colored meringue, then just mix the composition with food coloring.

3. We cover the form with oiled paper, spread the sweet snow-white mass with the help of 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 torture yourself with doubts if you can cook delicious airy meringues with powdered sugar at home?

Ingredients:

115 g of powdered sugar and sand;
four eggs.

Cooking method:

1. We drive the proteins into a clean bowl and at medium speed we begin to froth 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 sift the powdered sugar and gradually introduce it into the egg mass. Stir with a metal spoon instead of a mixer.
4. Put the cakes on a baking sheet with parchment with a dessert spoon and bake them at 100 degrees for about two hours.

Ready meringues should easily lag behind the paper. You can also knock on the dessert - 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 the help of other ingredients. For example, it is not difficult to bake meringue with nuts.

Ingredients:

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

Cooking method:

1. Carefully divide the egg into components, put the squirrels 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 it to the egg mass.
3. Spread 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 cook it at home, it is important to follow simple but important recommendations.

Eggs should be taken fresh and chilled.

Proteins and yolks must be carefully separated, since any foreign ingredient will not allow whipping proteins 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 on a baking sheet with baking paper with a spoon or a pastry syringe. We bake dessert in an electric oven from one to two hours. It all depends on the size of the cakes, as well as whether you want to cook wet meringue or crumbly (temperature 120 degrees, maximum 150). Ready-made cakes should cool directly in the oven.

Recipe from Grandma Emma

Well-known culinary video blogger grandmother 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 chilled proteins and beat the composition into a steep foam at low speed.
2. Without stopping the mixer, add sugar granules (regular and aromatic), increase the speed. As soon as the mass has obtained 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, send a piece of walnut to each.
4. Bake for about two hours at 100 degrees.

Meringue in the cake oven

Quite often, meringue is prepared to assemble other desserts. It can be arranged in the form of beautiful little cakes that will serve as a decoration, or baked in the form of a whole cake for a layer between dough pieces.

Ingredients:

five egg whites;
a sachet of vanillin;
320 g of granulated sugar.

Cooking method:

1. Cover the bottom of the mold with baking paper.
2. We begin to beat first some proteins, and then at high speed we continue to beat them together with a sweetener and vanillin until a stable mass.
3. Put the finished composition into a mold, level it and put it in the oven for an hour. The temperature is 100 degrees. It is necessary to monitor the baking process so that the cake does not darken.
4. We cool the workpiece and separate it from the paper.
Making meringue from proteins and sugar is often called the French way. There is also Italian, where sweet syrup is used instead of sugar, and Swiss with lemon juice.

All the mistresses of the world are divided into two camps: some believe that preparing meringues is as easy as shelling pears, while for others, the meringue recipe is as if bewitched, these airy cakes do not work out - and that's it!

I believe that each of us has "his own recipe", and until he is found, do not lose heart and despair! Today I offer a recipe for meringues at home, which is different from traditional meringues (usually egg whites are first whipped into foam, and then sugar is added, in this recipe it is exactly the opposite). Everyone should succeed in the meringue recipe, because whipping egg whites into a strong, stable foam with this technology is much easier. In addition, to consolidate the result, we will add starch to the air cream.

So, read carefully all the tips, look at step-by-step photos and go to the kitchen. Tonight you should please your family with airy delicious meringues. And what a pleasure to cook them!

Meringue - from the French "kiss" - is the same as meringue. But meringue is usually called whipped proteins with sugar, and meringues are already finished products (i.e. dried meringue).

meringue recipe in the oven

• Chicken eggs (only proteins) - 120 gr. (egg whites from four large CO eggs)
• Sugar (the smallest you will find) - 120 gr.
• Lemon juice - 0.5 tbsp. spoons
• Starch (potato, corn) - 2 tbsp. spoons

How to make meringues at home

If you've made the meringue many times and it doesn't work out, use a kitchen scale to measure the ingredients. We need egg whites - 120 grams.

And fine sugar - the same amount, 120 grams.

In classic recipes, it is customary to add 50 grams of sugar per protein, but we will make a lighter version, so we will take sugar in smaller proportions, this will help us dissolve sugar in meringue faster without compromising taste and shape.

Looking ahead, I’ll warn you: for clear forms with notched nozzles, this recipe will not work (because of the small amount of sugar, the meringue is not so dense), but for Pavlova cakes, ”or, as well as smooth meringues, this sugar ratio is the best and simplest.

Now we take the deepest bowl for whipping (proteins will increase very much in volume) and pour sugar to the bottom. Add lemon juice (it will take 0.5 tablespoons). Separate 2 pieces from the total amount of proteins (I do it by eye, pour about half of the protein liquid into a bowl).

Stir with the beaters turned off (or at the lowest speed so that the sugar does not scatter around). You will get a wet sugar crumb, such as in the photo:

Beat the protein-sugar mass until a white thick state, now it will noticeably increase in volume.

It will take you 3-5 minutes from the start of whipping, at this stage we pour in the rest of the proteins.

And continue to beat, gradually increasing the speed to a maximum. Beat the mass to stiff peaks.

When pulled with a whisk, the cream should not lose shape.

If you pick up a small amount of protein mass and rub it between your fingers, grains of sugar will not be felt, since by this time it should be completely dissolved.

It is very important to use room temperature eggs and fine sugar to speed up the dissolution process.

Another way to check the readiness of the cream: turn the bowl upside down, the proteins with sugar should be so thick that the mass will not move.

When everything is ready, pour the starch (2 tablespoons) and gently stir with a spatula, moving from bottom to top, each time lifting the mass from the bottom, so as not to lose air.

The starch will fix the cream, and the products will be more resistant to spreading on a baking sheet. This is a "safety net" step, without which it is quite possible to do.

On a dry, ungreased baking sheet, lay out the meringue cream. Can be laid out in the form of a cake (for example, for Pavlova dessert), or in the form of separate meringues.

To make the cake even, you can first draw a circle of the desired diameter with a simple pencil and lay it out, focusing on this mark.

Keep in mind that the meringue must not touch the pencil line, otherwise it may be imprinted on the cake!

To prevent a pencil mark on the finished meringues, you can turn the parchment over to the other side. If the paper is white, you will still see the drawn circle, even on the reverse side, while the products will not get dirty.

For squeezing individual meringues, it is convenient to use a pastry bag. To obtain patterns on meringues, you can use a curly nozzle.

Meringues in the oven will practically not change in size (if the proteins are whipped correctly, they will not spread). Therefore, you can make small distances between the cakes.

Meringues are baked in the oven for 2 hours at 100 C.

The baking time directly depends on the size of the meringue (small ones can already be checked half an hour after the start of baking). The meringue baking temperature is determined by the color of the finished cakes you want to get. Crispy white meringues will be obtained by drying at 60 C for four hours.

If you want to get cream-colored meringues, dry the products for 2 hours at a temperature of 120 C.

A huge number of people love meringues that are crispy on the outside and soft on the inside. To obtain this result, dry the products at a temperature of 160 C for half an hour.

To prepare colored meringues at home, you need to add a few drops of food coloring before unfolding the mass and mix gently.

If you want to get a glossy surface of the meringue, dust the cakes with powdered sugar (very carefully and in a small amount) before sending them to the oven.

It often happens that caramel droplets appear on the surface of the meringue - this is melted sugar, which indicates that during whipping the sugar did not melt completely and began to melt in the oven. Such droplets indicate that you need to beat more thoroughly, sometimes changing sugar helps to solve this problem (buy another company).

Try a new way of whipping egg whites with sugar! Write, or rather show in the photo, what meringues you got!
There is a step-by-step recipe for making colored meringues for a cake on the Pirogeevo video channel on You Tube. I think you will be interested in this video, I tried to record it as detailed and interesting as possible. I wish you a pleasant viewing!

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 exactly it needs to be kept in the oven and at what temperature, we will tell in our article.

The nuances of cooking 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. Tender, melting in the mouth, soft inside and crispy outside, the meringue has a refined taste. Due to the fact that the dessert requires only two main ingredients, it seems that preparing it is a piece of cake. In fact, this is far from the case. If you do not know how much to bake meringue and other nuances, meringue will not work. The subtleties of preparing the perfect French dessert are as follows:

1. To obtain a fluffy mass, the proteins are cooled together with a bowl and whisks 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 turn out.
2. Dishes and whisks from the mixer should 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 beat egg whites in a metal bowl. Otherwise, the protein mass will darken.
4. Determining whether the proteins are well whipped is quite simple. 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 is firmly held in the bowl, then the proteins are beaten well.
5. Meringue should be deposited with a pastry bag or a tablespoon and only on a baking sheet covered with parchment. For each new serving of cakes, it is recommended to use clean paper.

How long to bake meringue?

Cooking time for meringues will vary depending on the size of the cakes and your 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. For the first 30 minutes, the door should not be opened so that the protein cakes do not fall off.
3. If the meringue begins to darken, acquiring a coffee shade, the temperature can be reduced to 80 ° C.
4. Bake the meringue at low temperature for at least 2 hours. After that, the finished cakes can be left in the oven until completely cooled.
5. Ready-made cakes are light, with a strong crust on the outside, and can be easily removed from parchment paper.

Three options for cooking meringue

The 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 meringue: French, Italian and Swiss. There are significant differences between them.

The French way of making meringue is considered the easiest. It is ideal for beginner pastry chefs. With it, you can cook delicious meringue 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 meringue will still spread over the baking sheet, if not immediately, then in the oven. As for how long to bake meringue prepared in the French way, it usually takes 1.5 hours.

The Italian method differs from the French one in that not sugar is added to the proteins, but a hard boiled hot syrup. You need to beat the mass for a long time until the sugar syrup cools down. As a result, a stable protein cream is obtained, which can be used to decorate desserts, fill eclairs, grease cake layers. Italian meringue does not float even when mixed with butter. That's just baked such a cream is extremely rare.

Swiss meringue is cooked in a water bath. The resulting mass is strong, the cakes keep their shape well, do not crawl along the baking sheet. Ready-made cakes are crispy and slightly crumbly.

Easy Electric Oven Meringue Recipe

To master this method of cooking is within the power of every housewife. 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 a deep glass, ceramic or plastic dish.
2. Prepare ¾ cup sugar. It must be set aside for a while, and not poured immediately to the squirrels.
3. Starting with the minimum speed and gradually increasing it, beat the whites with a mixer.
4. As soon as the mass becomes white and acquires a certain density, literally add sugar in 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 meringues in a preheated oven at 100°C for 1-2 hours, depending on the size of the meringues and the desired texture of the cakes inside.

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

1. Bring water to a boil in a large saucepan on the stove.
2. Place another bowl on top, after adding squirrels (2 pcs.) To it and pouring out sugar (2 tbsp.). An important condition: the bottom of the second container should be heated only by water vapor, and not in contact with water.
3. Start the process of whipping proteins, working with a mixer at low speeds. As soon as the sugar dissolves, the speed should be increased to maximum. After another 2 minutes, the cream will become dense, white, thick.
4. The finished mass can be laid out on a baking sheet in the form of cakes or immediately used to decorate desserts.

The meringue recipes above are perfect for an electric oven. But in gas, difficulties often arise when baking protein cakes. Meringue turns black, burns on top, but remains raw inside. Here is 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 lush and strong foam.
2. Prepare a baking sheet, using a pastry bag or a tablespoon to deposit cakes on it.
3. Preheat the oven to the minimum temperature required by a gas oven (usually 150-160°C).
4. Send the baking sheet with the meringue to the oven. After a couple of minutes, open the door almost wide open 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 3 more hours.

How to store meringue?

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

Meringue can be stored 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 a container. The shelf life under such conditions should not exceed 7 days.

Like meringue and meringue. What is the difference between treats? In appearance, they are exactly the same, and their compositions are identical. But until now, the topic of the difference between these two sweets has not been 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 crunchy treat made from meringue laid out in a specific shape.

Origin story

The difference between meringue and meringue can also be traced in the 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 confectioner named Gasparini lived. The date of appearance of this delicacy falls on the 17th century. A significant event for the confectionery world happened quite by accident: once the master was carried away by whipping proteins so that they turned into thick foam. And Gasparini, having decided to experiment, sent the whipped squirrels to the oven.

The result was a sweet, crunchy delicacy that the local nobility really liked, and then gained popularity among ordinary people, because its preparation did not require much money and time.

The second version of the origin of meringue refers to the name of the famous chef Francois Massialo, who added this recipe to his book at the end of the 17th century.

It is said that the confectioner developed the recipe for the delicacy on his own when he had extra proteins left. He whipped them with sugar and decided to bake them. Francois Massialo and began to call this dish "meringue".

General rules for making meringue

To date, there are several options for preparing meringues and meringues. What is the difference between them, we will tell further.

The most popular way of preparing these goodies is French, there are 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 proteins must be absolutely dry, not a drop of water or fat should be present in it, otherwise the confectioner will not see a steep protein foam.
• Sugar should be poured only after the proteins are whipped into foam.
• Do not allow even a drop of the yolk to get into the protein.
• Powdered sugar for cooking must be fresh, otherwise there is a high probability that it will pick up moisture from the air and thick foam will not work.
• If the foam adheres tightly to the whisk, this indicates that the meringue is ready.

The meringues, the photos of which are presented in this article, are rather not baked, but dried. 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.

Leaving the oven fully open may cause the meringues to burn or remain slightly damp inside.

Store already cooked products in a tightly closed container, as they can absorb moisture from the air and soften.

french recipe

What is the difference between meringue and meringue, as well as the general rules for cooking, we found out, and now we will proceed directly to the preparation of goodies.

This recipe is medium in terms of manufacturing complexity. It will take three and a half hours to create this confection.

After the time has elapsed, do not rush to scrape off the meringues. After cooling, they peel off without problems.

swiss recipe

Consider the following method for preparing meringue and meringue. What is the difference between it and French can be found out by carefully reading the following recipe.

It will take half the cooking time, the ingredients remain the same.

1. The bowl for whisking should be placed in a container with hot water. The water temperature should not be higher than 42 degrees, otherwise the proteins will overheat. A feature of the Swiss recipe is that the proteins 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.

Meringues are denser than in the French version, a little soft inside.

Italian recipe

The preparation of 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. Whisk the whites until slightly stagnant foam, add them in a thin stream to the hot syrup. When pouring proteins, you need to intensively beat the mass until it thickens.

Not everyone can afford this method of preparing meringue and meringue. What is the difference in this recipe, obviously - the products are especially tender and airy, but during their preparation one should be careful and not rush.