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 Meringue Recipe
Maybe everyone has their own meringue recipe? Today I will share with you how I do it. Sometimes I want to crunch and drink tea with such simple pastries. It is also suitable for a festive table. At Easter, they can be decorated with cakes or Easter cakes, as well as eaten.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. First of all, dry the blender bowl in which we will be whipping. One drop of water will ruin the meringue. Now separate the whites from the yolks. Here, as in the case of water, one drop of yolk will fall - the meringue will not dry out. Put the protein in a bowl. Beat at low speed.
    First of all, dry the blender bowl in which we will be whipping. One drop of water will ruin the meringue. Now separate the whites from the yolks. Here, as in the case of water, one drop of yolk will fall - the meringue will not dry out. Put the protein in a bowl. Beat at low speed.
  2. As soon as the protein turns white, we begin to pour sugar in parts. Increasing the speed. Add citric acid or lemon juice. Beat for about 5 minutes. important! You need to wait for the foam state so that, even turning the blender bowl, nothing moves. The photo shows how I deliberately turned the bowl over, nothing fell out of it.
    As soon as the protein turns white, we begin to pour sugar in parts. Increasing the speed. Add citric acid or lemon juice. Beat for about 5 minutes. important! You need to wait for the foam state so that, even turning the blender bowl, nothing moves. The photo shows how I deliberately turned the bowl over, nothing fell out of it.
  3. Preheat the oven to 90-100°C. Cover the baking sheet with baking paper. Spread the meringue on a baking sheet using a pastry syringe or, like me, a spoon. My spoon size is approximately = 2 teaspoons. The amount of ingredients I have is enough for a mold with a diameter of 24 cm, fits 15 pcs. Meringue should be placed at some distance from each other, it will grow and increase during baking. Put the meringue to dry in the oven for 1-2 hours. Depends on the size of the meringue. The more meringue, the more time you will need. An hour was enough for me. You could even shorten the cooking time by 10 minutes so that it doesn't crack like that. important! Under no circumstances should you open the oven ahead of time, otherwise nothing will work. It is more convenient, of course, an oven with glass on the door. After an hour, turn off the oven, but do not open it. You need to let the meringue cool in the oven. Of course, you need to focus on your oven. I have an electric oven with a volume of 18 liters. Heating elements on top and bottom. I put the mold on the bottom of the first level of the oven on the grill. Ready-made meringues are easily removed from the paper (as seen in the photo!).
    Preheat the oven to 90-100°C. Cover the baking sheet with baking paper. Spread the meringue on a baking sheet using a pastry syringe or, like me, a spoon. My spoon size is approximately = 2 teaspoons. The amount of ingredients I have is enough for a mold with a diameter of 24 cm, fits 15 pcs. Meringue should be placed at some distance from each other, it will grow and increase during baking. Put the meringue to dry in the oven for 1-2 hours. Depends on the size of the meringue. The more meringue, the more time you will need. An hour was enough for me. You could even shorten the cooking time by 10 minutes so that it doesn't crack like that. important! Under no circumstances should you open the oven ahead of time, otherwise nothing will work. It is more convenient, of course, an oven with glass on the door. After an hour, turn off the oven, but do not open it. You need to let the meringue cool in the oven. Of course, you need to focus on your oven. I have an electric oven with a volume of 18 liters. Heating elements on top and bottom. I put the mold on the bottom of the first level of the oven on the grill. Ready-made meringues are easily removed from the paper (as seen in the photo!).
  4. She made it with coffee and served it with strawberry jam.
    She made it with coffee and served it with strawberry jam.
  5. Bon appetit.
    Bon appetit.
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