This light dessert, consisting of baked whipped sugar-flavored proteins, is traditionally considered a dish of French cuisine. And the name of the sweet is translated from the language of Dumas as “kiss”.

But few know that according to one of the versions, meringue was first cooked in Switzerland, in the small town of Meiringen..

There is no answer to the question about the Motherland of dessert yet, but this does not make him less beloved, so gentle and airy..

Classic recipe for meringue in the oven at home
Classical рецепт безе и торта «Графские развалины»
Ingredients amount
Eggs 3 pcs
Sugar 180 g
Lemon juice 1 teaspoon
Time for preparing: 95 minutes Calories per 100 grams: 256 Kcal
Meringues were originally cooked only in restaurants by trained chefs, but now everyone can pamper themselves with this sweetness of their own cooking..

First you need to separate the white from the yolk, whip until a stable foam. Then sugar is constantly added, then whipped until it is completely dissolved..

Next, a teaspoon of lemon juice is mixed into the mixture. The resulting mass is transferred to a pastry bag, from where it is gently squeezed onto a baking sheet covered with parchment paper..

Then we send it to the oven, red-hot to 75-100 degrees for 1 hour and 20 minutes..

Tender French meringue

For those who love classics in everything, there is a meringue recipe that has been used by chefs for more than one century. This technology was described in his book by the famous Paul Bocuse, the main cook of the 20th century. For meringue you need:

  • Eggs (2 pieces);
  • Sugar (150 g);
  • Icing Sugar (30 g).

Cooking time – 15 minutes + 50 minutes (baking).

Calories – 280 kcal.

The first step again, the proteins are separated from the yolks, then gradually mixed with sugar, while it should be easy to beat them. Then the future meringue immediately goes to the baking sheet, gets round and sprinkles with powdered sugar so that the dessert is more crispy.

Then the sheet is sent to the oven at a temperature of 120 degrees. The approximate baking time of this meringue will be 50 minutes..

Dessert option for vegans

meringue домашнее

Another recipe that is suitable for vegetarians, as it does not have egg white, and instead it includes:

  • Chickpeas (300 g);
  • Baking soda (1 tsp);
  • Sugar (180 g).

Cooking time – 25 minutes.

Calorie content – 190 kcal.

The chickpeas should be soaked in water for 6 hours, adding soda there, then boil. Leave the resulting broth, because it is the main ingredient in which sugar is gradually added and the mixture is whipped with a mixer. When the mass becomes homogeneous with a white tint, it is sent to a baking sheet, and then into the oven for 15 minutes at a temperature of 150 degrees.

Cake “Count ruins” with air meringue

If you wanted something light and unusual, then the cake “Count ruins” just will be very relevant. It will require:

For meringues:

  • Egg white (4 pieces);
  • Sugar (200 g);
  • Lemon (0.5 piece).

For cream:

  • Sugar (120 g);
  • Egg yolks (4 pieces);
  • Cocoa (2 teaspoons);
  • Potato starch (1 tablespoon);
  • Milk (200 ml);
  • Vanilla sugar (1.5 teaspoons);
  • Butter (180 g);
  • Nuts (walnuts or any other, 80 g).

Cooking time – more than 3 hours.

Calories – 350 kcal.

It all starts with wiping with a half or a slice (depending on the size of the dishes) lemon bowl, then there is poured protein, previously separated from the yolk, which is stored for the future cream.

to beat белки

Proteins are whipped until frothy, then sugar is added, while the process of whipping is not interrupted until the formation of stable peaks.

the base запечь

Then the mass is laid out on a baking sheet, on parchment paper, and sent to the oven, which has already been heated to 120 degrees for 1 hour and 40 minutes..

the foundation готова

At this time, attention is switched to the preparation of the cream. Milk is put on the fire and brought to a boil, in parallel with this, sugar, starch, potato and cocoa powder are added to the four yolks, and everything is thoroughly mixed..

to mix молоко

Hot milk is poured into the resulting mixture, the mass is brought to a uniform consistency and sent to the fire. With constant stirring, the cream is brought to obtain a high density of the mixture and it remains to cool..

Next, the nuts are crushed, and if required, then roasted. Then melted butter is mixed with the cooled cream with a mixer. The next step is the formation of the cake itself..

As a base, the obtained cream smears the bottom of the plate..

to make безе

Then a layer of meringue is laid out and sprinkled with nuts..

to shape торт

This action is repeated, only the diameter of the layer decreases with each time.

lay out безе

The result is a kind of pyramid, which is sent to the fridge for 1 hour..

cake готов

Another delicious cake

The next cake is not as famous as the previous one, but this does not make it any less tasty. Its name is Pavlova, the dessert is prepared in portions, so it is more convenient to eat it. To make this meringue cake, you will need:

For meringues:

classical торт

  • Eggs (3 pcs.);
  • Vinegar (1 tsp);
  • Sugar (180 g);
  • Corn starch (1 teaspoon).

For filling:

  • White chocolate (100 g);
  • Cream (at least 30%, 200 ml);
  • Fresh berries (100 g).

Cooking time – 1.5 hours.

Calories – 223 kcal.

Traditionally, it all starts with the separation of proteins from yolks, they are whipped, adding sugar, then starch and vinegar.

Having achieved a stable foam, the mass is laid out on a baking sheet in the form of baskets and is in the oven for about an hour at a temperature of 90-100 degrees. At this time, white chocolate is melted in a water bath, and the cream is whipped to obtain stable peaks..

Pour a layer of white chocolate into the already prepared baskets, put whipped cream upstairs and decorate the dessert with fresh berries..

pie с красной рыбойDelicious pie with chicken and mushrooms according to our recipes, read how to properly prepare what you need to consider.

How to cook the dough for dumplings according to the classic recipe, read our article..

Arranging for your family Sunday family dinner, take a note of our recipe with photos of caneloni with minced meat.

Secrets of cooking air cakes

Some important tips for cooking meringue:

  1. Dishes, in which proteins will be whipped, must be clean, completely dry and preferably cooled;
  2. It is better to get the eggs out of the refrigerator in advance so that they are at room temperature, so the protein will be easier;
  3. Sugar is better mixed with powdered sugar, so it dissolves faster. The ideal proportion for them is 1: 1. They need to be added gradually so that the proteins do not fall;
  4. The speed of the mixer at the beginning is better to put on the minimum, and then change up;
  5. If the kitchen does not have a pastry bag, it can be replaced with two teaspoons;
  6. If there is a fan in the oven, then during cooking it should be turned on, then the meringue will turn out to be whiter;
  7. But aluminum cookware should be avoided, as it gives the desserts a gray tint.

That’s all the most basic thing you need to know about the beautiful French dessert, which is so fond of all the sweet tooth for its lightness and lack of closeness. Many people fail to cook meringues, but the main thing here is to know classic recipes and all the pitfalls, as mentioned above. Good luck and bon appetit!