Meringue at home - air kisses. How to cook vanilla, chocolate, nut, berry meringue at home

Meringue at home - air kisses. How to cook vanilla, chocolate, nut, berry meringue at home

The meringues, which are meringues, are the only pastries that can be made from just two ingredients.

Egg whites and sugar are found in every home.

But not everything is so simple.

To get really tasty and air meringue at home, you still need to know something.

Homemade Meringue - General Cooking Principles

The process of creating meringues consists of three main stages: whipping the mass, forming and baking cakes. When beating it is impossible to immediately add sugar to proteins, otherwise they will not be able to lift it well, and the mass will not be very lush. First you need to achieve a dense foam, and then inject small amounts of sugar. And even better powder, as it dissolves faster.

How and how is the meringue deposited on a baking pan

For molding the finished mass is most convenient to use pastry bag. Can with nozzles, then the cakes will turn out more beautiful. You can also just take a tight bag, put whipped mass into it, cut off the tip and squeeze the meringue through the resulting hole. It is easiest and easier to spread the meringue on a baking tray with a spoon, but in this case they will all be of different shapes and outwardly not very nice.

Bake the meringue immediately after forming in the oven. The temperature should not exceed 120 degrees. Cakes must dry inside, otherwise they will fall. Baking time is quite long and, depending on the size of the meringues, can reach several hours.

Recipe 1: Vanilla meringue at home

The recipe for a classic meringue cake at home without extra additives. The meringues are white, airy and light. They can be used as a separate delicacy or in addition to other desserts.


• 250 grams of sugar;

• 4 proteins;

• pinch of vanilla;

• some butter and flour.

You will also need a piece of parchment paper to fit the baking sheet.


1. Pour proteins into a bowl, lower the mixer and start to beat, gradually adding the rpm. 2. In two minutes the mass will become thick and lush,

3. We start to introduce a little sugar. Beat until the grains are completely dissolved. The mass will become more white and dense.

4. At the end add vanilla.

5. Cut off a piece of parchment to the size of the pan and lightly coat with butter. Sprinkle with flour.

6. Now you can otsazhivat meringues. How and how this can be done is described in detail above. Choose the appropriate option and form small cakes, 4-5 centimeters in diameter.

7. Dry in the oven at 100 degrees for about 70-80 minutes. Time depends not only on the size, but also on the stove itself.

Recipe 2: Chocolate meringue at home

Chocolate-flavored meringue. Its very simple and easy to do! And to make the meringues really fragrant and chocolate, you need to use a tile with a cocoa content of at least 70%.


• 2 proteins;

• 100 grams of sugar;

• 50 grams of dark chocolate.


1. Immediately turn on the oven at 120 degrees, let it heat up.

2. Beat whites, gradually add sugar. We continue to beat until all the grains are completely divergent.

3. Crumble chocolate cubes, set to drown in a water bath. The mass should melt, but not to get very hot, stir it regularly.

4. Pour a thin stream of chocolate into the protein mass, stir. You can not stir for a long time, and a few times to walk with a spoon. Then in the mass will be beautiful chocolate divorce.

5. Shape the protein mass with chocolate on the laid pan. Bake until ready for about an hour.

Recipe 3: Home-made Meringue with Coconut Chips

Recipe delicate coconut meringue at home. White chips are not necessary. You can take color and make meringue more fun.


• 2 proteins;

• a pinch of salt;

• 30 grams of coconut shavings;

• 90 grams of powder;

• 1 tsp. lemon juice.


1. Take a clean and dry bowl, add lemon juice to it and wipe from the inside.

2. Put squirrels and begin to beat.

3. As soon as they increase and thicken, inject powder and continue to beat. 4. Add the coconut chips, gently mix. If there is a desire, then some of the chips can be left and sprinkled on top of the already disbanded meringues.

5. Seated tender mass on the prepared baking sheet.

6. Put in the oven and dry to readiness at 100-120 degrees.

Recipe 4: Home-made Meringue with Charlotte Cream

Delicate cakes, supplemented cream Charlotte, which will help resolve the issue with the remaining yolks. For the jigging of these cakes, it is advisable to use a pastry bag so that they turn out to be as coincident in size and shape as possible.


• 6 proteins;

• 1 bag of vanilla;

• 1.5 cups of sugar;

• 1 glass of nuts.

For cream:

• 6 yolks;

• 180 ml of milk;

• 9 tablespoons of sugar;

• 1 bag of vanilla;

• 200 grams of oil.


1. Carefully separate the proteins. Yolks so far set aside, back to them later.

2. Finely chop the nuts. You can use hazelnuts, peanuts, walnuts or almonds.

3. Beat the whites with a mixer, gradually add sugar and vanillin. At the end add 0.5 spoons of previously prepared nuts.

4. Thick and fluffy mass is deposited on a baking sheet in the form of cakes.

5. Bake until ready at 120 degrees. Approximately 1.5 hours.

6. For the cream combine sugar with 150 grams of milk and put on the stove.

7. Beat the yolks with the remaining milk and gradually pour into the saucepan with the already boiling mixture on the stove. Stir as soon as the mass begins to thicken, immediately remove from heat. Do not allow the cream to boil, as the yolks coagulate. Cooling down.

8. Mix the softened butter with a mixer, gradually introduce a yolk mass with milk, add vanillin at the end and the cream is ready!

9. Meringue cool, remove from the pan. We coat with cream, we sprinkle with nuts.

Recipe 5: Home-made Meringue with Sweetener

Dietary version of the meringue cake at home. Prepared on stevia extract. But you can take any other sugar substitute. For aroma we put vanilla.


• 3 proteins;

• 0.5 tsp. stevia extract; • pinch of vanilla;

• 1 spoon of lemon juice;

• pinch of cinnamon.


1. Pour proteins into a bowl and immediately add lemon juice. Beat up to pomp.

2. Introduce stevia extract, beat well.

3. Now we put vanilla and cinnamon. Mix and ready!

4. Dietary meringue is deposited on a baking sheet in exactly the same way as usual. But since it does not contain sugar, the mass is weaker and may fall off. Therefore, it is better to cook small cakes.

5. And diet meringues are baked absolutely. Or rather, they are dried at 100 degrees until ready.

Recipe 6: Home-made Meringue with Berries and Chocolate

The recipe is very tasty and beautiful dessert that will decorate any table. Especially he will be happy children. You can use any berries, but better seedless and tender: strawberries, raspberries, blackberries.


• 6 eggs;

• 2 glasses of sugar;

• 1/2 tsp. cinnamon;

• 100 grams of chocolate;

• 200 grams of berries.


1. All berries are washed and dried. We separate the softest and most beaten ones, using gauze, squeeze a spoonful of juice from them. The rest of the berries will go to dessert. They are still removed to the side.

2. Whip proteins with a gradual addition of sugar and cinnamon. Everything is as usual. But in the end we introduce a spoonful of berry juice. It will give the meringues an interesting taste. Optionally, you can add a little dye, since the juice will be only a light shade.

3. We set the meringue on a baking sheet, bake until ready at 100 degrees.

4. In the bath melt chocolate.

5. Fold the meringue in plates, in portions of 2-3 pieces. Take a spoon and carefully remove the top. Get a flat platform.

6. We put berries on it and pour melted chocolate on it. Give it a little frost and you can serve dessert!

Recipe 7: Nut Meringue at Home

For nut meringues, you can use any nuts, but it is not recommended to take the mixture. So smells will interrupt each other.


• 4 proteins;

• 50 grams of nuts;

• a pinch of salt;

• 1 tsp. lemon juice;

• 180 grams of sugar or powder. Cooking

1. Drain the nuts in a skillet and cool. Then we shift them onto a cutting board and roll 3-4 times with a rolling pin. It should make small but visible pieces.

2. Beat the whites with a pinch of salt, then pour in lemon juice.

3. In a lush mass of a little bit of icing powder. As soon as the mass turns white and the light shine appears, turn off the mixer.

4. Add chopped nuts, stir with a spoon.

5. Spread nut meringues on a baking sheet and bake until ready at 100 degrees for at least two hours. Nuts are quite fatty and heavy, so the meringue with them cooks a little longer.

Home-made Meringue - Tips and Tricks

• To obtain a more stable protein mass, it is recommended that proteins be chilled before beating.

• Beat the whites best in a metal, but not aluminum dish. But from plastic containers and bowls it is better to give up, because in them the mass is less lush.

• Egg protein will not beat up if dirty dishes are used. The bowl must be dry, as well as the mixer. If there is even a drop of fat on the corolla, then the process of whipping will become very complicated.

• If the oven gas, then you need to carefully monitor the temperature. It may rise higher over time and the meringues will darken. With electric ovens easier, the temperature rarely exceeds the set parameters.

• When preparing meringue proteins, it is very important that the yolk does not get into them. Therefore, you need to separate the eggs one by one in a small bowl, and then shift the protein to the total mass. The same technique will prevent the spoiled eggs from entering the dessert.

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