Merenga - the famous French airy delicacy, reminiscent of the usual dry meringue . It is a whipped with sugar and baked egg whites. The technology for making this dessert is very tedious and complex, but if you know some secrets, then you will get the most delicious treat! Today we will share with you interesting and proven recipes for preparing meringue at home.
Recipe meringue at home
Ingredients:
- sugar - 100 g;
- egg whites - 2 pcs.
Preparation
For the preparation of meringue, carefully remove the whites from the yolks and whisk the first mixer, gradually adding sugar, until a thick foam is obtained. We cover the baking tray well with baking paper, spread out the meringue with a spoon and bake for about 1 hour at a temperature not exceeding 100 degrees. Then reduce it to 60 degrees and dry the treat for another 1 hour.
Chocolate meringue
Ingredients:
- almonds - 250 g;
- bitter chocolate - 100 g;
- egg whites - 4 pcs .;
- sugar - 200 g.
Preparation
Crude almonds are crushed to homogeneity in a blender, and the chocolate is rubbed on a large grater. Whisk the whites into a steep foam, adding sugar. Then carefully mix the chocolate in the egg mass and pour out the almond powder. The oven is lit and heated up to 180 degrees. The bowl is rinsed with cold water, wiped, covered with baking paper and a teaspoon spread out the merengue mass. We bake a treat for 15 minutes at the middle level of the oven. Then we cool the grills on the kitchen grill and serve the nut meringues to the hot tea.
Recipe for Italian meringue at home
Ingredients:
- proteins - 2 pcs .;
- sugar - 120 g;
- boiled water - 40 ml;
- salt - pinch.
Preparation
In a bowl, pour water, pour sugar and mix until the crystals dissolve completely. Protein is separated from the yolks. We put sweet water on medium fire. At the same time turn on the mixer and whisk the proteins first at a slow speed, and then add and throw a pinch of salt. Sugar syrup is cooked exactly 5 minutes. After this, gently remove the container from the fire and slowly, with a thin trickle, pour into the whipped whites. We do not switch off the mixer, but we constantly beat the mass with the syrup to a homogeneous state. Now we shift the merengue cream into a culinary bag and draw a variety of patterns on any confectionery.