Italian meringue. Protein and protein-oil cream

Meringue is not only oven-dried meringues, but also an air gap for a cake, a base for biscuit cakes, soufflés, mousse and light cream, an excellent decor for muffins, cupcakes and other desserts. Therefore, everyone needs to be able to beat whites with sugar correctly. Knowing all the rules and subtleties of technology, you can easily cope not only with meringues, but you can also master the preparation of French pasta, "Kiev" cake and dessert "Pavlova", learn how to bake crispy cakes, prepare air layers and all kinds of decorative roses.

Merengi: theory of the question

What can be difficult in whipping whites with sugar? And how can a variety of texture and taste be achieved from the two products? The thing is that you can whip to different peaks, add sugar or hot syrup to the protein mass, brew in a bath ... Let's figure it out in order: how to properly prepare a meringue, what types or types of meringue are, how to use it and where is it better to store ...

Which eggs are best for meringues?

The age of the eggs directly affects the quality of their beating. Super fresh eggs contain a lot of water in the protein, it is too liquid, therefore it is less stable, air bubbles burst quickly, as a result the meringue settles or spreads.

During long-term storage, moisture gradually evaporates from the eggshell, the protein seems to dry out slightly and becomes viscous, stretches better, the bubbles hold air and do not burst. Therefore, for meringue, it is best to use eggs that are a week old or more. Confectioners recommend "aging" the whites, that is, separate them from the yolks and leave them in a bowl for several days - in the refrigerator or with room temperature(for "Kiev" cake). A similar effect can be achieved by filtering the proteins through a fine sieve.

How to properly separate the whites from the yolks?

It is best to divide into white and yolk when the eggs are chilled, because a cold yolk has a denser shell, it does not break as hard as a warm one. Therefore, it makes sense to work with eggs that have just been taken out of the refrigerator.

Remember to wash your hands first and chicken eggs with soap to prevent salmonellosis. Then prepare 4 bowls: 1 - for the whites, 2 - for the yolks, 3 - for the eggs in which the protein and yolk are mixed, 4 - the dishes you will be working on. Such a system is very convenient, you will be insured against the fact that the yolk mass, a piece of shell or a spoiled egg gets into the proteins.

Hit the egg lightly along the edge of the bowl to form a crack in the center of the egg (another way is to hit the table), using both hands, divide the egg into two halves, holding one in each hand. You can separate it by hand by pouring the yolk from one half of the shell to the other so that the protein flows down, or use special egg tools, which are now very much on sale.

What temperature should the proteins be?

There is a myth that whites should be whipped cold. Of course, chilled proteins whisk into a foam faster, but they fall off just as quickly. What does science tell us? If the proteins are warm, then their molecular network is more flexible and stretchable, so the air that gets into it when whipping is better retained. Whisking warm protein, you get many small air bubbles that do not burst, the meringue stays stable longer.

Therefore, after you have separated the proteins, they should be heated to 22-25 degrees. If you forgot to remove the bowl from the refrigerator beforehand, place it warm water for 5-10 minutes - the proteins will warm to room temperature.

What is the correct protein-sugar ratio?

Standard proportion of protein: sugar for making basic hard meringue 1: 2. That is, 30 g of protein requires 60 g of sugar. By varying the proportions, you can change the density of the meringue. For example, if you want a soft meringue that you can cut with a knife (for example, for lemon tart), then take food in a 1: 1 ratio.

The most convenient way to calculate proportions is to take protein by weight. Weighed the protein and multiplied by two to figure out how much sugar you need (especially convenient if you have collected a large amount of protein in one bowl). But what if there are no scales? Then take the average proportion - 3 heaped tablespoons for every 1 protein.

Which is better: sugar or powder?

It is best to use small sugar, or the so-called confectionery. The grains must dissolve in the protein mass in order to bind the moisture present in the protein. Too coarse granulated sugar will melt for a long time, as a result, you risk losing valuable air bubbles, whipping up proteins or dessert will crunch unpleasantly on your teeth.

It is not recommended to use powdered sugar. It dissolves very quickly, absorbs moisture and instantly turns into syrup. As a result, the meringues are small and too dense. In addition, store-bought powder contains starch in the composition (it is introduced for friability). Starch changes the structure and taste of the dessert, ready-made meringues dry faster, they come out harder and denser, and a starchy aftertaste may remain.

Depending on the recipe, the sweetener can be added all during whipping or in part (half is sprinkled with whipping, and the rest is added to the whites completely hammered in). In this case, during whipping, granulated sugar is usually added, and mixed into the ready-made and well-whipped protein mass. icing sugar(with a spatula).

Are Salt and Acid Needed?

In culinary encyclopedias, you can often find recommendations that when whipping, in addition to sugar, salt and an acidifying agent should be added: vinegar, citric acid, tartar (creme of tartar). Their addition is optional, but it really helps to stabilize the protein, to bind water, thereby increasing the viscosity of the solution. It is important not to overdo it here, otherwise, instead of stabilization, the protein will precipitate. Keep the recipe in proportion, add salt before whisking and acid closer to the end of the process.

What is the best whipping utensil?

It is believed that the most stable and fluffy proteins are obtained by whipping in a copper bowl. The reason for this is the microchemical interaction of copper and proteins. Other types of materials do not affect the quality of whipping.

It is best to choose a bowl with a rounded bottom for whipping, preferably made of glass or metal (plastic is worse washed from fat particles). It is advisable to put a damp towel under the bottom so that the bowl does not slip and is better fixed.

The dishes must be free of fat. You can pour over boiling water or rub with a slice of fresh lemon. Remember to wipe the bowl, mixer bowl and whisk dry afterwards.

Consistency - to what stage should you beat?

"Soft", "medium" and "hard" peaks are the overruns of the proteins that appear all the time in recipe descriptions. Each of the steps listed is suitable for a specific application. The first goes on a souffle, the second is suitable for creams and dough, the third is for decoration, working with a bag and all kinds of attachments.

"Soft peaks" - the protein is already beaten, but if the whisk with the meringue is raised up, then the mass will slowly slide down the rods, hang in the form of long tongues. As you tilt the bowl, the squirrels will slowly flow down the wall. This stage is suitable for making soufflés.

"Medium peaks" - the protein mass confidently holds at the base of the corolla, but still falls off at the tip, bends over into a soft loop. If the corolla is lifted vertically, then the sharp tongues will bend after a few seconds (in terms of visual similarity, the middle peaks are often compared to a bird's beak). The whipped mass does not come out of an inverted bowl. This degree is suitable for the preparation of biscuit cakes and all kinds of creams.

"Hard / hard peaks" - the whipped protein mass is very dense, moist and shiny, firmly adheres to the raised rim, clear peaks form, the tongues of which do not fall off, but remain sharp like needles. This degree is ideal for meringues, creams, savoyards and other desserts, which should not grow much when heated, but hold their shape well.

There is no clear rule of how long it takes to whip the meringue until the desired consistency is obtained. It all depends on the amount of ingredients, temperature and power of the mixer.

Remember that you cannot beat the whites in advance. This should be done just before you are going to send the meringue to the oven. Over time, the whipped protein mass settles.

It is important not to interrupt the meringue! If the protein mass has gone in lumps, does not shine, if its surface is not smooth, but grainy, then it is spoiled. Most likely, you interrupted it, destroyed the protein and it stratified. Such a meringue "cries" in the oven, water droplets are formed, which are collected in a viscous syrup under freshly baked products.

The main types of meringue: French, Swiss and Italian

Depending on the method of whipping, the meringue is divided into three types: French, Swiss and Italian. Their composition is almost identical - for each part of the protein there are two parts of sugar (although the proportions can be changed at will). They differ in the technology of preparation and the field of application.

For the French one, simply beat the protein with sugar in a mixer bowl, heat the Swiss one in a water bath to 50-75 ° C, and add to the Italian one sugar syrup, cooked up to 120 ° C. French meringue is ideal for making meringues, as well as for icing, that is, for covering Easter cakes and baking with a beautiful snow-white hat. Italian meringue is most often added to creams, used for the tops lemon pie... Swiss is added to butter cream or cakes are decorated with it. Let's figure it out in more detail.

French meringue

French meringue is the main, classic, simplest and most unpretentious type of meringue. The whites, along with the sugar, are whisked until hard peaks, and then used to bake any meringue - airy mini cakes or large crunchy cake layers. French meringue is also often taken as a basis for biscuits, added to creams, and glazed cakes and gingerbread. But it is not suitable for making creams, as it remains raw, because the eggs are not heat-treated.

Proportions. There are only two ingredients - sugar and protein, warmed up to room temperature. As a rule, granulated sugar is taken twice as much as the weight of the available proteins. Due to the high sugar content, French meringue quite stable, it does not blur and keeps its shape well. But the whipped protein mass quickly settles, so it should be dried immediately in the oven, without delay.

Ingredients (example)

• egg whites - 4 pcs. (130 g)
• sugar - 260 g
• salt - a pinch (optional)
• citric acid - a pinch (optional)
• additives - optional.

Technology:

Well baked and dried in the oven, the meringue turns out to be delicate, airy, it literally melts in your mouth. Such a French meringue will become perfect complement for tea.

Italian meringue

Italian meringue is the most stable type of meringue. It consists of whites, whipped until dense foam and brewed with very hot syrup. Due to the fact that the proteins are filled with sugar syrup, the temperature of which reaches 120 degrees, the mass instantly becomes stable and dense. It is the ideal base for cream, mousse or soufflé (like " bird's milk"). It is often used to decorate pies and cakes.

Thanks to brewing with hot syrup, Italian meringue is considered safe, it is already ready for use, that is, it can not be subjected to further heat treatment, but used immediately. As a rule, Italian meringue is not dried to a meringue state, but only slightly browned, caramelized for beauty under a grill or a cooking burner.

Proportions. Italian, like all other types of meringue, can be soft or hard, depending on the amount of added sugar. As a rule, for each part of proteins (100%), 2 parts of granulated sugar (200%) and 0.5 parts of liquid (50%) are taken. For example, for 1 protein weighing 30 grams, you will need 60 grams of sugar and 1 tablespoon of water.

Technology:

1. Pour water into a saucepan, add all the sugar according to the recipe and put on moderate heat.
2. While the syrup is warming up, in parallel, start whisking the whites (they should be warmed up to room temperature) at medium mixer speeds. The mass should become cloudy and go like a hat. After a couple of minutes, increase the speed and beat until it forms a stiff foam.
3. The syrup should reach 116-121 degrees - measure the temperature with a culinary thermometer (make sure that the probe does not touch the bottom of the saucepan).
4. Remove the saucepan from the heat and pour the resulting syrup in a thin stream into the bowl of proteins without turning off the mixer. Try to pour so that it does not fall on the wall of the bowl (stick) and does not touch the whisk rods (splashes).
5. Once you've poured all the syrup in, turn up the rpm and continue whisking the meringue to "hard peaks." The mass should become very dense and shiny, and reach room temperature. You can tint it, add flavoring, citrus juice, cocoa powder, etc.

Use the meringue as a base for cream, soufflé, mousse, filling or coating on cakes and pastries.

Important!

It is very important for Italian meringue to synchronize the moment when the whites are beaten into a strong foam and the syrup is cooked until tender. If you notice that the syrup begins to thicken quickly, and you still have not whipped the whites to the desired degree, then remove the syrup from the stove. Whisk the protein mixture, then return the pan of syrup back to the fire, reheat and finally brew the meringue.

What if there is no thermometer?

The syrup for making Italian meringue must be boiled down, water must evaporate from it. If it is not boiled to 116-120 degrees, then the meringue will be loose and quickly damp during storage. And if you digest the syrup, that is, there is a risk that the sugar caramelizes, as a result, the meringue may not whip up at all or go bumps (caramel balls are formed inside).

If you have a culinary thermometer, then there will be no problem. But what if it's not there? Then you will have to work in the old fashioned way - to make a test for " soft ball". As soon as you see that the sugar in the syrup has dissolved, stop stirring it and wait until the bubbles on the surface become fine. Place some syrup in a bowl of cold water and try to roll a soft ball out of it. Alternatively, dip your index finger in ice water, then quickly drip hot syrup onto the pad. If it does not flow down from the finger and does not spread, but is dense and at the same time soft to the touch, then the temperature of the syrup is within 116-120 degrees.

Swiss meringue

Swiss meringue - whites are whipped with sugar in a steam bath. This type of meringue is considered universal, it is used for baking, and for filling, and as a base for biscuit, cream, meringue, as well as for finishing desserts.

The whites should be warmed up in a water bath with sugar, and then beat until peaks. The resulting mass is denser in consistency than the French one, but it is less stable in comparison with the Italian one. In a water bath, the sweet protein mass is pasteurized, so the Swiss meringue does not require strict heat treatment... It can be used immediately for decoration or for layer cakes. It is often caramelized, placed under the grill for a few minutes, or treated with a beauty burner.

Proportions. Typically, a 1: 1 ratio of protein to sugar is used to coat desserts. For creams, the proportions of sugar can be increased.

Technology:

1. Place the whites and granulated sugar in a mixer bowl or in another heat-resistant (!) Dish. Stir without beating.
2. Pour water into a saucepan or saucepan and bring to a boil.
3. Put on top of water bath a bowl of proteins. It is important that the water does not touch the bottom of the mixer bowl. The boil should be low.
4. Beat the whites on low speed until the sugar dissolves. Proteins should be heated to a temperature of 45-50 degrees. You can do without a special thermometer. To do this, simply wipe the mass between your fingers - the sugar grains should melt.
5. Once the sugar is completely dissolved, remove the bowl from the bath. Place in a bowl of cold water (to stop the protein brewing process).
6. And then beat at full strength until the proteins are completely cooled - as a rule, the process is quick and will take a few minutes.

The Swiss meringue should be snow-white, moist and shiny. It is suitable for decorating cakes, creams and mousses. It can be dried in the oven in the same way as French, you get airy cakes and cakes.

How much meringue to bake?

The standard temperature for drying meringue in the oven is 100 degrees. You can lower the temperature to 60-70 degrees if your oven heats up too much and the meringue turns yellow. Alternatively, you can raise the temperature for a more ruddy meringue with a hard crust and a soft center.

Basic baking modes:

1) fully baked, golden brown and crumbly meringue - bake at 100 degrees for 15 minutes, then reduce the temperature to 50-60 degrees or continue baking with the oven door slightly ajar for 1-2 hours;

2) snow-white, dense meringue - bake from the very beginning at 50-60 degrees for several hours.

In general, you need to select the temperature and baking time based on the size of the meringue, the characteristics of the oven and the specific recipe. Special types of meringues, for example, the Pavlova dessert, are baked at temperatures ranging from 160 to 200 degrees.

Storage

The more granulated sugar is used in a recipe, the denser the meringue will turn out and the better it will eventually be stored. In any case, finished products are sensitive to humid environments. Therefore, it is best to store in tightly closed containers and try not to use a meringue for an interlayer of cream with a high liquid content. If during storage the meringues still go limp, then they can be dried again in the oven, with the door ajar.

Frequent mistakes

1. After baking, the meringues have settled or shriveled.

You may have added sugar to the protein mass too quickly. Next time, add in smaller portions and beat more thoroughly. Also, the reason may be that you removed the baking sheet from the oven too early, they did not have time to dry completely.

2. The meringues did not rise in the oven, but spread out on the baking sheet.

The whites were not whipped well enough. You may have a low power mixer. Try beating for longer and adding acid to make the meringue more firm.

3. When baking, droplets of syrup emerged on the surface of the meringue.

The proportions of sugar and proteins are violated. Weigh and measure sugar more carefully. Perhaps the sugar was Bad quality is too coarse and does not dissolve when whipped. Try changing the sugar or grinding it in a mortar to a fine fraction. Also, the reason may be high humidity in the room, try not to bake in rainy weather.

What to do if the meringue is overwhelmed?

The mixer power is too high. In this case, stop it until the moment when the meringue reaches the peaks you need, and continue to work with the whisk manually.

If the protein mass is still curdled, then you can try to save the situation. Take one extra protein and beat it in a separate bowl as usual. When the time comes to add sugar, then instead of it, 1-2 tablespoons gradually introduce the spoiled meringue. Once all the protein has reached a smooth, fluffy consistency, pour in a thin stream the sugar required for the added one protein.

Outcomes

Types of meringue differ in cooking technique and stability. Their basic composition is always the same - sugar and protein (sometimes they add acid, dyes, nuts, etc.), but the proportions can vary depending on the desired result and further use.

If we talk about the safety of the final product, then in the first place is Italian (filled with syrup), in the second - Swiss (processing in a water bath) and in the last - French (raw proteins).

For drying meringues in the oven, French meringue is best; it is crispy and literally melts in your mouth. Italian and Swiss are ideal for layering cakes and decor, they perfectly keep their shape and do not require mandatory heat treatment.

If you have no idea how Italian meringue is prepared, then we will describe it step by step recipe in the materials of this article. We will also tell you about the difference between such a dessert and what is made in Switzerland.

General information about protein cream

Solo Italian meringue is a dessert for everyone. However, the cooking process is very similar to magic. With just two simple and affordable ingredients (sugar and egg whites), you can make unusual and delicious cakes with a crispy crust and soft, stretchy filling.

Italian meringue: recipe with sugar syrup

There are many ways to prepare such a treat. However, Italian meringue is the most popular in our country. It should be noted that it includes almost all the properties of the Swiss meringue. Although there are still differences between these desserts.

Italian meringue is more stable and dense. This dessert is the most stable. It is ideal for decorating cakes and pastries, as well as for building multi-tiered structures. Using such a mass, culinary specialists do not have to worry that their structure will move out, float and so on.

By the way, the preparation of Italian meringue often requires the use of various dyes and fillers. Such additives allow you to make the cream more colorful and use it to decorate various cakes and pastries.

So, in order for the Italian meringue on syrup to be as obedient and persistent as possible, the following components must be prepared:

• egg whites - 5 pieces;
• granulated sugar - 50 grams for each protein + one large spoon;
• drinking water - about 12 milliliters for each protein.

Italian meringue preparation process

The whites for such a dessert should be very carefully separated from the yolks. If the last component gets to the first, then the meringue will not work.

Prepared proteins are placed in a metal dish and heated in a water bath to 20-25 degrees. Next, they begin to prepare the syrup. Sugar is poured over with ordinary drinking water, and then various colors and flavors are immediately added. Instead of drinking water, some chefs use strong brewed coffee, etc.

Stir the ingredients with a spoon and bring them to a boil. Reducing the heat, the liquid is boiled for about 5-7 minutes. During this time, the sugar syrup should reach a temperature of 120 degrees.

While the syrup is boiling, begin to beat the egg whites. This should be done at low speeds using a mixer or blender.

As soon as the proteins become cloudy, granulated sugar is added to them in parts. As you continue to whisk the ingredients, gradually increase the speed of the blender.

After a lush and airy mass with soft and stable peaks forms in the dishes, hot syrup is gradually poured into it (in a thin stream). To prevent egg whites from curdling, beat them constantly at high speed. In this case, the mass should thicken noticeably.

If the syrup was prepared long before the whites were whipped, it must be reheated. The main thing is not to overdo it with its heat treatment. If you overexpose the syrup on fire, then it will make caramel, which will not allow the whites to beat. In this case, the cream will be damaged.

How to use meringue in cooking?

Italian food is very popular in our country. Therefore, most housewives make meringue exactly according to the above recipe. By strictly observing all its requirements, you should get a very stable and fairly airy mass.

Continue beating the whites with the sugar syrup until they are completely cooled. Only in this case will you get a stable protein cream for decorating various cakes and pastries.

To use such a mass to obtain a beautiful dessert, it is recommended to put it in a culinary syringe or cornet. Using unusual attachments, you can easily form flowers, petals and other patterns. Italian cuisine will allow you not only tasty, but also beautifully set on the festive table.

Using meringue, you can also make a dessert like meringue. To do this, the protein custard for cake and pastries must be squeezed onto baking paper, and then place the products in a preheated oven. At 210 degrees, the meringue should be cooked for about 7-12 minutes. During this time, the mass will set well, become crispy on the outside and stretching on the inside.

Swiss meringue

Italian meringue is very similar to Swiss meringue. However, there are still differences in them. What exactly they are, we will tell you in the presented article.

First, such a dessert is brewed in a water bath. In other words, the egg whites are pasteurized. Such processing allows the use of the meringue without further heat treatment (that is, for decoration, layers of cakes, etc.). Secondly, making a Swiss meringue is much easier than an Italian one.

Required ingredients for the preparation of protein cream

So, to make a fluffy and fluffy protein mass, we need:

Step cooking method

It is not very difficult to make a protein cream at home. But to get it stable and keep its shape well, you have to try hard.

First you need to make a water bath. A little water is poured into a wide saucepan, and then a bowl of proteins is set. Bringing the liquid to a boil, reduce the heat to a minimum.

As soon as the proteins are warmed up, all the granulated sugar is added to them. The ingredients stir continuously until the sweet spice dissolves. Only after that they start whipping the ingredients. First, the procedure is carried out at low speeds, and as soon as the protein becomes cloudy, the speed of the blender is increased.

The final stage

Whisk the Swiss meringue until smooth and shiny. As soon as the first stage of readiness is reached (that is, the raised whisk begins to form a small but gradually falling elevation), the squirrels are removed from the heat and then immediately placed in a bowl of cold water.

Continuing to beat the ingredients until they cool completely (this can take you a few minutes). This completes the process of preparing Swiss meringue.

Using protein mass

How to use ready-made cream? Italian meringue is a good material for decorating cakes and pastries. As for the Swiss dessert, it is also actively used to cover various delicacies. In addition, it is often used as the main cream for cakes (cakes are greased), custard cakes, eclairs and others.

Many housewives are afraid to make Swiss meringue, as they believe that after heat treatment it will taste like boiled protein. But this is not the case. A slight smell of this ingredient is observed only during the brewing stage. However, in the future, it completely disappears.

Another option for cooking Italian meringue

Now you know how Swiss and Italian meringue is made (see recipe above). However, it should be noted that there are other ways to prepare such a dessert. They are all very similar, but there are some differences.

So, to make a light and airy cream for choux pastry cakes, we need components such as:

• egg whites - 6 pieces;
• medium-sized granulated sugar - 2 glasses;
• citric acid - about ½ a small spoon;
• agar agar - 5 grams (1 dessert spoon);
• flavors, dyes - use at your own discretion;
• purified drinking water - ½ glass.

Step by step preparation of syrup

Before you start preparing the Italian protein cream, you need to prepare the agar agar. It is diluted in a small amount of drinking water, and then allowed to swell (10-20 minutes).

While the agar-agar is being prepared, granulated sugar is poured into a saucepan, after which half a glass of water is poured, citric acid, flavors, dyes are added, and then put on medium heat. The readiness of the syrup is controlled visually. If you are afraid that it will be too liquid or thick, then it can be checked as follows: a dry object is dipped in boiling syrup and dripped into a cup of cold water. If the syrup grasps and turns into a hard ball, then it is completely ready.

To make the Italian protein cream thick and airy, after preparing the sugar syrup, remove it from the heat and immediately add an agar-agar solution. In this case, the ingredients are vigorously kneaded for about 5-10 seconds. The syrup should rise with a cap and then calm down.

We process proteins

After preparing the sugar syrup, they begin to process the proteins. They are placed in a deep bowl and intensively beat with a mixer until a crisp white mass is obtained (that is, until sharp peaks).

Once the egg whites are prepared, you should start adding the hot sugar syrup. It is poured in a very thin stream and at the same time is constantly interfered with with a mixer. This should be done at the highest speed. Otherwise, the proteins will settle and the cream will not turn out as lush and persistent as we would like.

Once you have an airy and stable protein mass, place it in a bowl of cold water. Whisking the ingredients continuously with a mixer, you must wait for the cream to cool completely.

How to use it in cooking?

Unlike Italian and Swiss meringue, the recipes of which were presented above, such a protein cream is very often used to serve as a full-fledged dessert. It is laid out in bowls, decorated with berries, fruits or chocolate chips, and then presented to family members along with a small spoon.

If you decide to use this dessert for greasing cakes or decorating cakes, then it must be applied within two hours after preparation. Otherwise, the protein cream will begin to bubble and will not fit well for dessert.

It should also be noted that a meringue used on time will prevent your cake or pastries from blurring for 2 or even 3 days.

Let's summarize

Protein custard made according to an Italian or Swiss recipe is especially popular among culinary specialists. This is primarily due to the fact that it contains 0% fat. Thus, desserts with Italian meringue are not as high in calories as, for example, using butter or butter cream.

It should also be noted that cakes with the use of protein mass are bulky and lightweight than those for the preparation of which butter with condensed milk was used.

By the way, if you add more agar-agar to such a cream, then after the meringue solidifies in the refrigerator, you will get a classic

To fully comply with the French meringue recipe, you must adhere to 12 simple steps, since any seemingly trifle can ruin everything. Then your meringue will look great and taste great.

1. We treat all the dishes with a napkin moistened with a small amount of vinegar and let the vinegar smell disappear. You cannot add vinegar to the meringue.
2. We expose the electric oven to a temperature of 150 ° with a heating mode from the bottom and from the top, without a fan and a grill. If the oven is gas, then a temperature of 180 ° and a door ajar 1.5 cm will do.
3. 15 minutes before whipping the meringue, separate the proteins and let them stand at room temperature.
4. Add a pinch of salt to the proteins and begin to beat them at low speed.
5. After obtaining a lush homogeneous foam, pour in a thin stream of sugar (powdered sugar), whisking constantly. We try to mix well with the proteins and prevent it from settling on the bottom of the container.
6. Into the resulting protein mass, we also introduce in a thin stream vanilla sugar and citric acid (ascorbic acid).
7. Now beat everything at the highest possible speed until the mass becomes elastic, thick, white, and most importantly, when raising the corollas, sharp, non-spreading peaks should form.
8. Put the meringue on a baking sheet with a regular spoon or silicone spatula. It is more convenient to make your favorite roses with a pastry syringe. The distance between the bezeshki should be at least half of their diameter, since during the drying process they almost double in size.
9. You need to put the meringues on the middle level of the oven, which just had to warm up well.
10. We bake the meringue at the specified temperature for 5-7 minutes and turn off the oven completely. Please note that if the temperature is set correctly and the oven is evenly heated, the bezels will first turn dull and begin to grow in size. And after 7 minutes, a glossy crispy crust will begin to form on them, the rest of the time is necessary so that everything is baked inside and at the same time does not burn.
11. Now you need to wait until the oven has completely cooled down, after which you can open it and get ready-made bezeshki. It takes approximately 2 to 4 hours to cool completely, so it is best to leave them in the cooling oven overnight.
12. We take it out of the oven and get delicious delicacy according to a French recipe.

A properly prepared meringue will be snow-white, glossy and without a single crack. If you don't have time to tinker with the meringue yourself, then you can try an excellent meringue in one of the unusual cafes in Moscow.

French meringue recipe

Meringue, the recipe of which is widespread in France, is prepared by long-term baking at low temperature of whipped proteins with sugar. The lush protein mass is dense, glossy, but does not hold its shape for a long time. Therefore, it will not work to prepare patterned, with sharp edges. But it is great for creating cute, voluminous frozen drops.

Italian meringue recipe

The Italian version of the Meringue recipe involves combining whipped proteins with a thick, hot sugar syrup. This mixture is similar to custard, perfectly holds its shape, does not fall off and is great for decorating cakes, smearing wafer cakes, straws, eclairs and even donuts.

Swiss meringue recipe

The most difficult preparation technology is the meringue, the recipe for which was invented in Switzerland. The whole difficulty lies in the fact that you need to beat the whites with sugar on a steam bath, while making sure that the mass is whipped slowly, evenly and in no case does it burn to the walls of the dishes. Even the slightest violation of technology will contribute to the formation of lumps in the protein mass.

The result is so complex recipe the cooking is worth it. The whipped, dense mass obtained in a steam bath perfectly holds even the most complex and sophisticated shape. Swiss recipe meringue is ideal for creating the most intricate roses and does not require long drying. Ready-made bezeshke can be easily lubricated with a fat cream - they will not settle and lose their shape.

Dishes and ingredients for meringues: recipe for 12 pcs (70 grams)

Tableware

• a bowl with high edges;
• mixer with whisk;
• baking sheet for the oven;
• baking parchment;
• vinegar for degreasing;
• cream injector.

Ingredients

• egg white - 1 piece;
• sugar - 60 grams (1/3 cup);
• vanilla sugar - 1 teaspoon;
• citric acid - 1/4 teaspoon;
• salt - 1/6 teaspoon.

Nuances and little tricks of the meringue recipe

1. Wipe all the dishes with vinegar.
All dishes with which proteins will come in contact must be perfectly clean and dry. Even a small amount of fat on the sides can make whipping more difficult and can help convert the protein mass into a sole.

So French pastry chefs all utensils are recommended before cooking: bowls, spoons, scoops, mixer beaters, pastry syringe, etc. rub with ordinary table vinegar 9%. It is enough to moisten a disposable napkin with a little vinegar, treat all surfaces and wait a little while the vinegar has completely disappeared.

2. Carefully separate the whites from the yolks.
It is important to separate the whites from the yolks with the utmost care, so that not the slightest drop of the yolk gets into the container with the whites. For convenience, each egg can be divided over a separate container. If the white is well separated from the yolk, pour it into a bowl prepared for beating. Leftover yolks can be used to make homemade mayonnaise.

3. Store meringues in an airtight container in a dry place.
Not in the refrigerator at all. Meringue can be stored for a long time in an airtight container. If you leave it on the table, then there is a high probability that it will damp and stop being airy and crunchy. This happens especially often if the bezeshki are left on the table in the kitchen or in the room during the cool season, when the central heating is already turned off or not yet turned on. It is categorically impossible to store meringues in the refrigerator without packaging - it damp within an hour.

4. Do not combine with greasy creams.
A classic French meringue, even after cooking, will not be able to adequately withstand contact with fat, which means that trying to combine two meringues with a cream based on both vegetable and animal fats is pointless - it will fall off and turn into a sticky, sweet cake.

5. Observe proportions.
How many people have so many tastes: someone likes it sweeter, someone with sourness, someone with a caramel flavor, etc. Classic meringue suggests White color and medium sweet taste with a hint of lemon. Therefore, the more sugar there is in the composition, the sooner the bezeshki will become caramelized and stick to the parchment.

If the goal is to make caramel meringues, then the amount of sugar should be increased by 1/4 and the drying temperature should be increased. As soon as the sugar caramelizes and turns into a delicate brown meringue shade, the temperature must be reduced, otherwise the caramelization process will continue and liquid sugar will begin to accumulate around the bezelles.

6. Do not open the oven during the entire cooking time.
Electric ovens easily maintain a moderate temperature, and as a result, you cannot open the oven, since the rapid flow of cold air from the kitchen will make the protein mass instantly fall off.

How to choose food and dishes

Eggs

The secret to good meringue taste is choosing the right foods. It is better not to cook meringue from the freshest eggs. They whip very badly and fall off quickly. The protein foam is friable and matte. For recipes confectionery in which a dense form is important, it is better to use proteins of weekly freshness or a little more. They contain less moisture and better retain air bubbles, which are necessary to give the meringue airiness and lightness.

It is absolutely impossible to use stale eggs or eggs, the quality of which you strongly doubt, for meringues. The protein mass, beaten with sugar, is dried at a low temperature and such heat treatment is not enough to kill pathogenic microorganisms that may be in low-quality eggs.

Sugar

It would seem, how can granulated sugar differ from one another? Surprisingly, depending on the raw material and the manufacturing method, sugar is radically different in its properties. In addition to the fact that sugar can be brown and white, made from cane and sugar beet, respectively, sugar can also vary in crystal size, bleaching technique and refining.

According to the classic recipe, meringues are best prepared from perfectly white and fine granulated sugar, or powdered sugar. The larger the sugar crystals, the longer it will take to beat and the chances are that the sugar will not completely dissolve. The coarse sugar will give the dried meringue a patchy surface. The color of granulated sugar can strongly affect the color of the finished product, and even bleaching with citric acid will not help here.

Making icing sugar is very simple. It is enough to take a regular coffee grinder and grind sugar in it. Both manual and electric can be used. If you don't have a grinder, a mortar and pestle will work, but the powder won't be uniform and will take a lot of time.

Lemon acid

It is better to use citric acid in powder form because it mixes better with proteins. But you can use liquid or lemon juice... Sometimes ascorbic acid is used to prepare meringue, it gives a barely noticeable sourness, but it whitens it perfectly and acts as an excellent preservative.

Mixer

Many chefs and pastry chefs recommend whipping the eggs with sugar by hand, pointing out that this makes them softer and fluffier. However, without good physical shape and prior training, the whipping process will take a very long time. It is better to use a mixer with beaters, which, like the beating container, must be treated with vinegar.

Capacities

It is better to divide all containers in which you cook according to the appropriate purpose: for salads, for raw meat or fish and for the preparation of confectionery masterpieces. No matter how well a dishwasher works or no matter how perfect a dishwashing detergent is by hand, fish odors from dishes can be difficult to remove completely.

Particular difficulties arise if in the dishes in which you have repeatedly stirred the Olivier salad or seasoned with Greek butter, you need to beat the whites with sugar. Old greasy deposits and odors will not contribute to good taste and the airiness of the bezeshek.

Oven

The oven is of great importance for making meringues. Therefore, a huge variety of ways have arisen to achieve the desired temperature. There are two diametrically opposed positions: some confectioners believe that it should be baked in a tightly closed oven and opened only after the meringue has completely dried and cooled; others - that it should be baked in a slightly open oven at a high temperature.

The choice is primarily determined by the type of oven and the ability to maintain the temperature. Oddly enough, the native Soviet gas oven was ideal for making meringues, the recipe of which was known to almost every schoolchild: a temperature of 180 ° and a kitchen towel, allowing you to make a small crack between the oven and the door. This technique was justified by the impossibility of most old ovens to evenly warm up at low temperatures.

A modern oven makes meringue cooking akin to flying into space. The large number of programs and the choice of functions have made many simple recipes much more complex.

If you are using an electric oven, do not open it until the meringue is completely dry and cool. The reason is explained by the following: in a gas oven, the flow of air to maintain combustion occurs through a special air duct; there is no duct in the electric oven.

Cold air from the kitchen flows through the duct to the heating element. The heated, dry air rushes into the main chamber of the gas oven and promotes baking. Therefore, the air temperature must be high and the main chamber open.

In electric ovens, there is no air flow through the heating element, and as a result, if you open a heated oven, hot air rushes out, and cold air will take its place, which will instantly make the meringue spread over the baking sheet.

Meringue recipe history

The history of the famous meringue recipe originates in Europe at the court of Louis XIV of the Sun King. However, as practice shows, it is not so easy to prepare a delicious, lush meringue. The first mention of a culinary masterpiece made from egg whites and sugar dates back to the 17th century. The name Meringue comes from the French "baiser" which means kiss. The second name "meringue" is much less widespread. And according to some sources, it comes from the name of the Swiss city "Meiringen", where an Italian chef invented a method for their preparation.

Meringues are oven-dried whipped whites. It is customary to call merengami cakes based on protein cream. Traditionally recipes meringues are divided into: French-classic, Italian and Swiss.

But how atypical, right? Usually, when you come across articles about meringues, a detailed description of their types begins with French - according to the principle “from simple to complex”. But it doesn't work for me, because in fact, and by how often I use it, Italian is the easiest for me. I'll start with her.

Let me remind you that italian meringue - one of three types of meringues. The principle of its preparation is that sugar is introduced into the whipped whites in the form of a boiling syrup of a certain temperature... This meringue is the most stable of all types, and its scope is quite extensive. Such a meringue is safe from the point of view that the proteins in it are not raw, which means that you can enter it already there, that it will not be further prepared (creams, mousses, and so on) make it easier. Habitual protein cream from Soviet sand baskets- this is the Italian meringue. Often, a protein cream is used where, say, a wet buttery biscuit or muffin dough is used for balance and harmony. For stability, agar is additionally added to the protein cream (for example, to deposit it with nozzles), but even without this ingredient, the cream behaves perfectly. Remember that a protein cream does not like the neighborhood with jelly layers.

If add oil to the italian meringue then it will be beautiful protein-oil cream... Running a little ahead, protein-oil cream can be prepared both in Italian and Swiss merengue , but because of my love for the first one, I use it. Protein-butter cream is good with any biscuits, it is perfect for leveling cakes under mastic, as well as for curly jigging on the surface.

There is an opinion that cooking an Italian meringue is more troublesome than the rest. I agree when compared with French, but I do not agree at all when compared with Swiss. Honestly, it's much easier for me to cook sugar syrup in a small ladle and make a meringue for it than to build a bathhouse, to continuously stir proteins and sugar in it until it disperses (and sometimes this does not happen due to large sugar), in no case do not overheat the mass, then remove everything from the bath, continuing to whip ... In short, this is not my way, although I respect those for whom it is more convenient.

Let's proceed directly to the preparation of the Italian meringue. She's a protein cream. He's Gosha, he's Zhora, Goga, and what else was there in the famous film ...

Italian meringue (protein cream): ingredients

3 squirrels (100 gr)
1 glass of sugar (200 gr)
50 g of water
0.25 tsp citric acid
0.5 teaspoon agar (optional)

Pour sugar into a bowl with a thick bottom, pour in water. I immediately add citric acid to the syrup - it will prevent crystallization (it happened to me if I add lemon later ...)

Put the syrup on fire and bring to a boil, stirring occasionally. At the time of boiling, all sugar crystals should dissolve. If you prepare the cream with agar, then soak it in a tablespoon of water in parallel.

When the syrup boils, lower the fire and cook until 120 degrees (test on a solid ball). Make sure that the syrup does not boil too much and does not start to acquire caramel color... Add agar to the syrup, mix thoroughly.

At the same time, beat the whites into a strong foam and, continuing to beat them, pour in the sugar syrup in a thin stream, brewing the whites. Since my mixer is a simple manual one, it looks funny from the side: I see that the syrup will be ready soon, I hold the thermometer in it with my left hand, and with my right I hold the mixer over the bowl and beat the whites. With the introduction of syrup, proteins will greatly increase in volume, the meringue will become shiny, glossy.

When I add the syrup to the meringue, I turn on the first speed of the mixer so that the syrup does not splash, but is combined with the meringue, and when all the syrup is introduced, the mixer speed can be increased and continue beating until then, until the cream cools down.

As the cream cools down, you will see how it becomes denser, tougher. Closer to readiness, it will even begin to sound somehow special. It is difficult to describe this sound, which resembles some kind of dull crunching mixed with yeast. Visually, the cream will begin to become more torn, tough, and gather at the corollas. Whisk the protein cream until hard peaks, and if the meringue is needed for other purposes (for example, for making pasta), then follow the directions in the recipe.

Protein-oil cream on Italian merengue

protein cream (for 3 proteins)
150-200 gr softened butter(average proportion)

Depending on what density the cream you need, you can play with the proportion of oil: for a lighter one, add 100 grams, and for a dense one, even increase the amount of oil to 300 grams.

For a protein-oil cream, the meringue is whipped until it reaches room temperature. If it is colder, the cream will curdle.

Remove the butter for the cream from the refrigerator in advance - it should be soft, tender, pliable. Whisk butter until fluffy.

When both the meringue and the butter are ready to meet, you can go three ways : add a little oil to the meringue, whipping the cream; add the meringue to the butter, doing the same, or you can add a little meringue to the butter to lighten it, then add this mixture to the main meringue and beat until smooth.

If the cream has exfoliated , this may mean that the butter was not softened enough, or the meringue is colder than the butter. So, the meringue and the oil must be at the same temperature. If such a problem arises, the cream should be slightly warmed up in a water bath or in a microwave oven at low power, preventing it from melting, but only slightly flooding it, then whisking the cream until smooth again. If at the time of coitus (sorry) meringue and meringue oil will be warm , the oil may begin to melt and the cream will be too soft. There is nothing wrong with that. In such a situation, I just leave the cream to stand for a short while at room temperature, after which I lightly beat it again, and, slightly cooling down, it will become denser. In the photo above, the cream will turn out to be a little thinner than what you need, but then it became the way it should be.

One more an important thing (just in case, let me remind you) that works with all types of oil creams: if you have already prepared the cream with the expectation of smearing the cake later, then do not put it in the refrigerator. If you did, then, after taking it out, do not start work immediately, but let the cream come to room temperature. The oil in the cream in the refrigerator will harden, and when you start stirring the cream, smearing it, etc., it will simply exfoliate, giving off water.

Such a cream is very versatile (cakes, cupcakes ...), and you can safely introduce chocolate, cocoa into it (mixing it in the oil part), flavor with alcohol, and color. Protein-butter cream - the basis for many beloved sweets and the bird's milk cake.

There are such dishes, the recipe of which contains only a couple of components, and it seems that it is not difficult to cook them, but not everyone succeeds. When asking experienced housewives about how they succeed in this or that dessert, in response you usually hear "Oh, a little salt, a little sugar and twenty years at the stove." But it is not only those who have gone through the culinary fire, water and copper pipes that can cook something complicated.
Today I will try to prove what to cook delicious desserts really easy - you just need to carefully read the recipe and follow the advice. Our menu includes Italian meringue.

Meringue or meringue: how is it right?

Perhaps the word “meringue” seems to you something strange and unfamiliar, but you definitely tried this dessert, and maybe even cooked it. Italian meringue is good old whites, whipped with sugar and baked in the oven. People also call them "meringues".

If you understand the terminology, then "meringues" and "meringues" are slightly different desserts. According to the cooking technology, meringue is the cream itself, which is obtained from sugar and proteins, and meringues are already cakes obtained as a result of baking this cream.

However, you can call it whatever you like - if only it turns out delicious.

Italian meringue at home - a step by step recipe

Proportions are considered classic: for 1 part of protein, use 2 parts of sugar and 1/2 part of water. But in fact, you can take a little less sugar or a little more water. I get a great Italian meringue from the following proportions:

• 4 egg whites.
• Sugar. Classic recipe suggests adding about 50 g of sugar for each protein. We need 200 g. But if you use more / less eggs, then adjust the amount of sugar accordingly.
• 4 tablespoons of water.
• A few drops of lemon juice.

Culinary tricks

There are several secrets that experienced housewives often keep silent about.

• The classic recipe contains only proteins and sugar, but in order to make it easier and faster to beat the eggs, lemon or acetic acid... At home, you can easily get by with lemon juice.
• Use perfectly clean dishes.
• Do not turn on the mixer to the maximum. Stir the egg whites at low speed to begin with, then gradually increase the pace.
• Do not add sugar before whipping the proteins and do not add the whole mass in one go, after such a mockery, the cream will only have to be thrown away.
• The meringue recipe assumes you have patience, patience, and more patience.

Italian meringue: cooking with pleasure

There are three types of meringue (French, Swiss, Italian) and each of them differs precisely in the way of preparation.
The recipe for this meringue will surprise you with the fact that we will not add sugar in the form of sand to proteins, but we will cook hot syrup from it. This makes the cream thick and strong, which allows not only baking it as an independent dessert, but also decorating cakes with it or making cute hats for.

First, mix the water with sugar and mix well.

If you want to make colored meringues, you can add food coloring at this stage. We put the mass on fire and bring to a boil. It is important to constantly stir the syrup, rubbing thoroughly along the bottom with a spatula so that the sugar does not burn.


After a few minutes, you will see a lush white foam rising higher and higher.


We reduce the heat to medium and continue to cook until sampled on a thin thread. If you lift a small amount of syrup in a spoon and let it drain: it will drain in a continuous thread. It is very important! The syrup should not drip, it should be pulled by the thread. You can stretch a small amount of syrup between your fingers, a thread should form.


Another option for checking readiness is a soft ball test. Dip a small amount of syrup (0.5 teaspoon) into a bowl of cold water and try to mold a ball out of it. If it works, the syrup is ready. Pour it into the whipped whites in a thin stream, without stopping the mixer.


Having a pastry thermometer makes the task easier. Boil the syrup until t 117-118 C, then combine with the beaten egg whites.

Squirrels

For a long time it was believed that good cream can only be obtained from cold proteins, and if you beat it in a cold bowl, success is guaranteed. But now on the Web you can find more than one recipe where it is advised to stand the eggs at room temperature before beating or heat the proteins in a water bath to 20-25 degrees. They say the foam turns out to be stronger. What to do is up to you, but for now, separate the whites from the yolks.

Begin to beat the whites in a clean cup. It's important to take your time! When the protein mass becomes snow-white and strong, you need to add a tablespoon of sugar and mix everything again.

Now we remove the saucepan with syrup from the heat and, while hot, we begin to pour it into the proteins, more precisely, onto the whisk of the mixer, which does not need to be turned off.
Beat this mass until it cools. Again, you will need all your patience for this, but the result will be worth it! The meringue is very stable. This cream is perfect for decoration: the cupcake caps will turn out to be pretty. Or you can offer a dessert as a gourmet for tea. But if your goal is just meringues, it's time to turn on the oven.

We bake perfect meringues

You can bake cakes in different ways, depending on the result you want.

An airy, well-baked meringue will turn out if you preheat the oven to 140 C, and after you put the cakes in it, reduce the temperature to 100 C. Wait 15 minutes and reduce the heating to 50 C. It is also advisable to open the oven door so that the temperature inside decreased faster.

If you need an ideal meringue, then you need to bake proteins from the very beginning at 50 C. It will take much longer, but the look and taste of such a dessert will pleasantly surprise you.
Meringue baking time is at least two hours, and the exact time depends on the characteristics of your oven. We'll have to experiment. Be sure to cool the meringues before serving. The fact is that warm meringues can be viscous inside.

Festive meringue pie

Cakes are made from meringue (" Earl ruins"), Use them to decorate cakes and cupcakes, make independent desserts: they fasten two meringues with butter cream. But you can make a pie with meringues: it turns out to be very beautiful and tender.

To prepare this unusual dessert you will need:

• Cream to make meringues.
• 400 g shortcrust pastry
• 300 g pitted canned cherries (compote or jam)
• 250 ml. cherry juice, or compote. You can mix the jam syrup with water.
• 3 tablespoons sugar
• 35 g starch (potato or corn).

We prepare the cream for making meringues according to the above recipe. And we will describe the process of making a cake step by step.

• Put the shortcrust pastry in a greased form and prick with a fork. Put baking paper on top of the dough and sprinkle dry beans or peas. This is to prevent the cake from swelling during the baking process.
• You need to bake the basket at a temperature of 190 degrees, 15 minutes. Then you should pour out the beans and remove the paper and continue baking for another 10 minutes.
• Mix 200 ml in a saucepan. juice (or syrup) with sugar and bring everything to a boil.
• In a separate cup, mix the starch with the remaining juice.
• Pour the starch in a thin stream into the boiling juice, stir until thickened and turn it off. This is the filling for the pie.
• We take out the basket, but do not turn off the oven, but rather add the heat to 230 C.
• Fill the cake with the filling.
• Put the meringue in a pastry bag or syringe and cover the whole cake with cute hats.
• Put the cake in the oven again for a few minutes, until the meringue is browned.
• Cool it completely before serving the meringue pie to the table.

Meringue is an interesting dessert. It can be served as a cream, or as a cake. Both adults and children will like it. Its recipe is very simple. You have to tinker with cooking and baking, but it's worth it.
There is a step-by-step recipe for making colored meringues for a cake on the Pirogeyevo video channel on You Tube. I think this video will be interesting to you, I tried to record it as detailed and interesting as possible. I wish you a pleasant viewing!

Remember that meringues cannot be stored in the refrigerator - it is too humid for them. But at room temperature, if the air is dry enough, the dessert can be stored for a whole week.

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