Beze is a favorite and easy dessert of many people. It is a well-beaten and baked egg whites. Today we will share with you the recipes for cooking air meringue with nuts.
Beeza with walnuts
Ingredients:
- egg whites - 8 pcs .;
- powdered sugar - 150 g;
- sugar - 200 g;
- ground walnuts - 150 g;
- syrup - 200 g;
- starch - 30 g;
- butter.
Preparation
So, we separate the proteins from the yolks and whisk the first into a tight dense foam, gradually pouring the sugar. Starch is separately mixed with powdered sugar, sifted through a strainer and carefully added to the protein mass. Then we spread the meringue on a baking sheet covered with parchment paper, and sprinkled with crushed walnuts from the top. Bake in the oven at a temperature of 100 degrees 45 minutes. Finished meringue cakes with nuts poured with your favorite syrup and serve a treat for tea.
Beeza with nuts
Ingredients:
- walnuts - 1 item;
- granulated sugar - 1 item;
- chicken egg - 3 pcs.
Preparation
So, take a clean and dry bowl, separate the egg whites into it and beat it with a mixer at minimum speed. Then gradually pour the saharochek, and the speed of the mixer is gradually increased, bringing to maximum. As a result, you should get an airy smooth white mass. We take out carefully the corollas and add chopped walnuts to the beaten proteins. Gently mix the mass with a spoon and lay the protein dough on a baking sheet coated with parchment and smeared with oil. We light the oven and dry the meringue at a temperature of 100 degrees for about an hour. After that, reduce the temperature to 50 degrees and dry the beziers for about 1 hour, until ready.
Cake with meringue and nuts
Ingredients:
For the cake:
- peanuts - 140 g;
- egg whites - 5 pcs .;
- sugar - 250 g.
For cream:
- egg yolks - 2 pieces;
- milk - 200 ml;
- flour - 20 g;
- sugar - 20 g;
- Vanillin - 1 sachet.
Preparation
To make a cake, you must first prepare the cakes . It is better to make them in the evening, so that during the night they dry up properly. So, we carefully separate the whites from the yolks and cool the first ones in the refrigerator. Then beat them with a mixer until strong peaks are formed and gradually start to inject the sugar, continuing to beat until a shiny, thick mass is obtained. By the time it all takes about 7-10 minutes.
A large baking tray is covered with baking paper and, using a plate, draw on paper 3 circles with a diameter of approximately 15-17 centimeters, depending on the size of your baking tray. Walnuts cut with a knife into large pieces and fry lightly on a dry frying pan on a weak fire, making sure that they are not burnt. Now take a few spoons of beaten protein mass and lay it on the prepared parchment leaf, distributing between the drawn circles. They will need us later to decorate the cake as a crumb. Add the cooled dried nuts to the rest of the mass and gently mix.
The ready protein mass is evenly distributed on the drawn circles and the surface is smoothed with a spoon. We send the pan to the oven and dry our cakes for 3 hours at a temperature of 90 degrees. After that, turn off the oven, open the door and leave the meringue to cool for the whole night.
In the morning we turn to the preparation of cream for the cake. To do this, the egg yolk is thoroughly ground with
Then we connect the thickened mass with the remaining milk and stirring quickly, cook the cream until it thickens. Then remove the dishes from the fire, cover with a food film and completely cool. Korzhiki put on a flat dish, cover it with plenty of cream, decorate it with crumbs and remove the finished cake in the refrigerator for several hours.