A step-by-step recipe with a photo of making egg whites meringue at home. Secrets of the dish. Video recipe.
The easiest way to please the household and fill the festive dessert table is to cook an old, good meringue, or as it is also called a meringue. This does not require special skills. This delicacy will open up a whole culinary world, because it can be varied. There are no restrictions here, add nuts, fruits, chocolate, dyes and hundreds of other additives to your taste. Dozens of new recipes can be created by experimenting with meringue. The main thing is to follow important rules. First, carefully separate the whites from the yolks so that not a drop of the yolk gets into the whites. Secondly, whisk the whites in a dry container, because any drop of liquid or fat will spoil the result. There are also some helpful tips to help you make the perfect meringue at home.
- Proteins will be better whipped well chilled.
- To improve the consistency of the meringue, add a pinch of salt or a few drops of lemon juice to the whites while whisking.
- If the whites do not whisk well, place the container with them in cold water and continue whisking.
- Make sure that no water gets into the whites when whipping.
- Store the finished meringue in a dry place.
- Caloric content per 100 g - 329 kcal.
- Servings - 3
- Cooking time - 15 minutes of active work, plus time for baking
Ingredients:
- Egg whites - 3 pcs.
- Vanillin - 0.25 tsp
- Sugar or powdered sugar - 2 tablespoons
- Salt - a pinch
Step by step preparation of egg whites meringue, recipe with photo:
1. Wash the eggs in the shell and dry well with a paper towel. Break the shells and carefully separate the whites from the yolks. You won't need the yolks, so cover them with plastic and put them in the refrigerator. Pour the egg whites into a clean container and add a pinch of salt.
2. Using a mixer at medium speed, begin to beat the whites until a light foam appears. Then gradually 1 tsp. add sugar.
3. Continue whisking the whites until a firm white foam forms.
4. At the end of whipping, add vanillin and beat again.
5. Check the readiness of the proteins as follows - if you turn the container with them, the proteins should remain motionless and not fall out of the dishes.
6. Line a baking sheet with parchment paper and settle the protein mass. You can do this with a piping bag, or simply spoon the mixture into portioned cakes.
Preheat the oven to 150 ° C and place a baking sheet with meringue in it. After 5 minutes, turn off the oven, but leave the dessert in it until it cools completely. Then there will be a dense surface on its surface, and the middle will be tender and viscous. You can put the meringue in the oven in the evening, and by the morning you will have a ready-made delicacy.
