Meringue recipe in the oven. How to bake homemade egg white meringue cake. Video recipe for making colored meringue at home

How to prepare Swiss dessert correctly

The classic recipe for meringue in the oven involves the use of two main components: egg white mass and granulated sugar. To give baked goods an exquisite taste and aroma, you can use various food additives.

In fact, preparing this dessert is not that difficult. The secret of a delicious meringue lies in the correct beating of the protein mass. Advice from experienced confectioners will help you bake real meringue. So, when baking meringues, you need to consider the following aspects:

• to beat the protein mass, you need to take a metal bowl, preferably copper;
• during the beating process, metal utensils will distribute heat evenly;
• to whip the protein mass as evenly as possible, the procedure can be performed in a water bath;
• Only fresh chicken eggs are suitable for meringue;
• you need to beat the protein-sugar mass for at least 8 minutes to make the dough airy and tender;
• add powdered sugar or granulated sugar evenly in small portions, without ceasing to beat;
• to add additional flavor to the meringue, you can add berry fruit drinks, for example, cranberry, lingonberry, currant, etc.;
• Lemon juice or citrus zest, chopped nut kernels, coconut flakes, apples, banana pulp, etc. will add an exquisite taste to baked goods;
• the bowl in which you beat the protein mass must be perfectly dry, otherwise the dough will not have the desired consistency;
• It is best to replace granulated sugar with powder, which must first be sifted, so the meringue will turn out fluffier and more porous;
• Before whipping, the whites should be cooled slightly in the refrigerator;
• carefully separate the whites from the egg yolks, since if the latter get into the dough, the meringue will not work;
• To make the protein mass more airy, during whipping you can add a few drops of freshly squeezed lemon juice or a pinch of fine salt;
• the optimal temperature threshold for baking meringue is 140-160°;
• bake meringue cakes in the oven for at least 45-50 minutes;
• Upon completion of the heat treatment process, leave the meringue in the oven until completely cooled.

The main thing

What should you do to make the meringue white, crispy and beautiful? Here are my 10 commandments.

1. The ideal ratio of sugar proteins in meringue is: 1 part protein to 2 parts sugar
   . That is, ideally you need to weigh the whites and take exactly 2 times more sugar.
2. Separate the whites from the yolks while still cold, immediately after refrigeration (this makes them easier to separate). And then leave the whites for 30 minutes at room temperature, covered with cling film.
3. In order for the whites to whip into a stiff foam, all utensils used for whipping the whites must be crystal clean and dry.
4. For a water bath, it is advisable to use metal or glass heat-resistant dishes
   .
5. To stabilize meringue, pastry chefs use cream of tartar
   . If you can't get it, you can replace it with a few drops of lemon juice.
6. The oven temperature for this method of preparing meringues should be a maximum of 100º
   . If the oven is powerful, then to avoid darkening it is better to reduce the temperature to 80º and increase the drying time to 2-3 hours.
7. Drying time for meringues directly depends on their size
   . As a rule, this process takes 1 hour or more.
8. Do not open the oven
   during the first hour of drying ! Otherwise, the meringues may crack or lose their shape.
9. The easiest way to check the readiness of the meringue is to tear off one meringue from the baking sheet; if it comes off easily, then the meringue is ready. And if it sticks, it needs a few more minutes.
10. Once the meringues are cooked, do not remove them from the oven immediately. Leave them in the oven overnight or until completely cooled to dry out the inside properly.

Cooking at home: the best recipe for a Swiss delicacy

We offer you a meringue recipe that you can bake in the oven quickly and easily at home. To prepare the air mass you will need a minimum set of products. Pay attention to the freshness of chicken eggs and carefully separate the yolk mass from the white mass. If desired, you can add chopped walnut kernels.

Compound:

• 4 things. chicken eggs;
• 1 tbsp. granulated sugar;
• vanillin - to taste;
• 50 g chopped walnuts or other nuts.

Preparation:

1. Break the chicken eggs and carefully separate the whites from the yolks.
2. Place the protein mixture in a separate bowl and place in the refrigerator for 40 minutes.

3. After the specified time has passed, we begin to beat the protein mass with a mixer or blender until a characteristic foam forms.

4. Continue beating the egg mixture, gradually adding granulated sugar.

5. When the sugar-egg mass thickens, add vanilla sugar or essence to the dough.

6. Transfer the beaten egg-sugar mixture into a bag or pastry syringe.
7. Cover the bottom of the baking sheet with baking paper and place the meringue on it.

8. Place the meringue in the oven for 60 minutes and bake at 100°.
9. After baking the meringue, sprinkle with chopped nut kernels.

Recipes for making meringue at home

It’s very easy to bake fluffy cookies at home, the main thing is to have enough time, because the process of drying the whites lasts at least an hour. At home, dessert turns out much tastier than factory baked goods; it does not contain preservatives and is prepared from fresh ingredients. You can serve meringues as an independent dish, garnished with cream and fruit, or combine them with biscuits and ice cream.

Classic recipe of egg whites and sugar in the oven

For regular meringue you will need a minimum of products:

• egg white – 4 pieces;
• white sugar – 250 grams;
• a few drops of lemon juice.

Cooking steps:

1. Place the whites in a clean container and start beating.
2. When they become cloudy, add a small amount of sugar and lemon juice.
3. All the sugar is added during the beating process. The resulting consistency should be shiny and smooth and should hold its shape.
4. Using a pastry envelope or a tablespoon, place the cakes onto a baking sheet lined with parchment paper.
5. Bake at 80-110 degrees for one and a half hours. Let cool directly in the oven.

How to cook in the microwave

Baking fluffy cookies is not the fastest process, but the microwave makes it a lot easier. You only need 2 ingredients:

• egg white – 1 piece;
• powdered sugar – 270 grams.

Recipe:

1. Pour powdered sugar into a bowl.
2. Add chilled egg white.
3. Using a spoon, rub the mixture until white for about 5 minutes.
4. Line the microwave turntable with baking paper.
5. Place the resulting cream in portions on a dish; if the mixture is too thick, you can form it into small balls with your hands.
6. Bake for 1 minute at 750 W. To prevent the cake from falling off, do not open the microwave door during cooking until it has cooled down.

How to bake with nuts in a slow cooker

If you don’t have an oven, you can cook meringues in a slow cooker; for this you will need:

• whites - 2 pieces;
• nuts (almonds, hazelnuts or peanuts) – 30 grams;
• white sugar – 60 grams;
• teaspoon lemon juice – 1 piece;
• a pinch of salt.

How to cook:

1. Combine the whites with salt and beat at low speed.
2. After 2-3 minutes, add lemon juice and a little sugar to the mixture.
3. Gradually add the remaining sugar and continue beating until a strong, shiny mass is obtained.
4. Grind the nuts into crumbs and carefully fold into the beaten egg whites using a spatula.
5. Cover the bottom of the multicooker with baking paper and place.
6. Bake with the lid open for an hour and a half on the “Baking” mode.
7. Cool the finished cake for 30 minutes at room temperature.

How to prepare meringue for a cake

Some include a layer of whole cake or decoration with protein baked goods. How to make unique meringue for a cake? Protein dough composition:

• medium-sized egg whites - 5 pieces;
• fine sugar – 320 grams;
• a packet of vanillin.

How to bake meringue for a cake:

1. Beat the whites into a stable foam until peaks form.
2. Add sugar and vanilla to the protein mass in small portions, continuing to beat for about 7 minutes. The mixture should hold its shape well and not spread.
3. Use a knife or spatula to smooth out the whipped egg whites placed in the pan so that the top does not have to be cut off and the cake is even.
4. Bake on oiled pastry paper in a mold corresponding to the size of the future cake.
5. Dry the meringue for the cake in a heated oven at 100 degrees for about 1-2 hours.
6. Before applying cream, be sure to cool the finished cake.

How to make meringue cake with cream according to GOST

The “Air” cake, which we remember from childhood, can be prepared with your own hands. Crispy meringue and delicate buttercream combine perfectly to form a mouth-watering treat. The dessert is prepared in accordance with GOST:

• egg white – 140 grams (4 pieces);
• white sugar – 280 grams;
• a pinch of citric acid.

Cooking process:

1. Beat the whites at room temperature into a strong foam; the mass should become dense and homogeneous.
2. Add citric acid, sugar and beat until a snow-white smooth mass is obtained.
3. Immediately place the dough on a baking sheet lined with baking paper.
4. Bake for about 1.5 hours at 100 degrees. The finished meringue should crumble when broken.

Charlotte's custard layer contains the following:

• fresh butter – 100 grams;
• white sugar – 90 grams;
• egg yolk – 1 piece;
• vanilla sugar – 0.5 sachet;
• low-fat milk – 65 grams;
• cognac – 1 tablespoon.

Preparation:

1. Mix the yolk, milk, sugar and heat over low heat until boiling, after 2 minutes turn off, cool to room temperature.
2. Separately, beat the softened butter with vanilla sugar, add the cooled egg mixture, then the cognac, constantly stirring well.
3. Grease the cakes with the resulting cream and glue them in pairs, as in the photo below.

Sometimes it turns out that the mass does not thicken and does not whip. What to do? In this case, you can add lemon juice or cool the whites and then beat again. It is better to beat the whites in a plastic or glass bowl with a mixer with a whisk attachment or a whisk, but do not use a blender. At what temperature should meringues be baked? It depends on the desired result. Crispy, crumbly meringues are obtained at 80–110 °C, and softer ones are obtained at temperatures from 160 °C. Little secrets of making meringue:

• Before cooking, wash chicken eggs thoroughly with warm water and neutral soap. This significantly reduces the risk of salmonella infection.
• To prepare a more tender meringue, you need to use room temperature proteins rather than cold ones.
• If the meringue whites are liquid even after beating for a long time, it is likely that they were poorly separated from the yolks, or moisture or fat got into the whipping bowl.
• To get a homogeneous mass, it is better to use powdered sugar or fine sugar.
• Add sugar slowly and in small portions.
• For dry meringue, the whites must be beaten to “stiff peaks” to obtain meringues with a soft or liquid center, beating must be stopped when the mass takes on more rounded peak shapes.
• The finished meringue is stored at room temperature: in the refrigerator it will become damp and lose its quality.

and other recipes.

Colored meringues

Airy, tender, moderately sweet meringue will not leave even the most avid sweet tooth indifferent. The classic recipe is so simple that even a beginner can handle it. When baking treats in the oven at home, you need to follow important nuances. Let's look at them in order and highlight the most delicious recipes especially for you!

Confectionery classic: homemade meringue

As already mentioned, the classic recipe for making meringue in the oven at home involves using only granulated sugar or powder and egg white mass. According to the original Gasparini recipe, you need to beat the whites with granulated sugar in a water bath. You will see that the baked goods will turn out incredibly tasty, tender and aromatic.

Compound:

• 4 things. chicken eggs;
• 240 g granulated sugar.

Preparation:

1. As usual, first separate the whites from the egg yolks and place them in a metal bowl.
2. Add granulated sugar to the whites.

3. Mix everything thoroughly until the surface of the egg-sugar mass is
4. bubbles will appear.

5. Place the bowl in a water bath.
6. Beat the protein-sugar mass with a mixer or blender for 5-8 minutes.

7. Place the thickened mass into a pastry bag.
   Read also:  Juicy minced chum salmon cutlets recipe. Juicy chum salmon cutlets: recipes for cooking in a frying pan and in the oven. Tricks of experienced cooks
8. Cover the bottom of the baking sheet with baking paper.
9. Using a pastry bag, form small cakes.
10. Place the meringue in the oven, preheated to 100°, for 60 minutes.

And the recipe for meringue on Swiss meringue

We will need:

• egg whites, room temperature - 125 gr. (3−4 pcs.)
• sugar - 250 gr.
• *tartar or lemon juice - ¼ tsp.
• a few drops of vanilla extract
  (optional)
• a few drops of food coloring
  (optional)

*To get a perfectly stable meringue, I advise you to purchase cream of tartar

.
This is the best stabilizer for proteins, cream, etc. It is difficult to find in regular supermarkets. But it is on iHerb
.
The discount code is POR7412
.

Before you start, carefully read the 10 rules for making meringue ⇑

Preparation:

1. Preheat the oven to 100º. Line a baking tray with baking paper or a silicone mat.
2. Place the whites, sugar and essence in a heatproof bowl and place it in a water bath. The water should not touch the bowl!
3. Constantly stirring with a whisk, heat the whites until the sugar is completely dissolved, about 4 minutes (wipe the protein mass between your fingers - you should not feel the grains) - this is very important!
4. After the sugar has dissolved, remove the whites from the water bath, add lemon juice or cream of tartar and begin beating with a mixer at low speed for 4 minutes.
5. Then increase the speed of the mixer (to maximum if the mixer power is less than 500 W, and to the penultimate scale if the mixer power is more than 500 W) and beat for another 3-4 minutes or until the mixer bowl cools to room temperature.
6. If desired, add a couple of drops of essence or food coloring and beat for another 1 minute.
7. Transfer the meringue into a pastry bag and place the meringue on the prepared baking sheet.
8. Dry the meringue for 1 to 4 hours (depending on size), then turn off the oven and leave the meringue to dry overnight.

Now watch a short video review on preparing the right meringue:

Swiss meringue is crispy on the outside and soft on the inside.

But I thought carefully and decided that for the especially lazy, I need to write down the simplest recipe for meringue on French meringue

. These bezeshki turn out crispy both inside and out, but the taste is in no way inferior to the above))

Berry meringue: the housewife's business card

Have you baked meringue in the oven several times, but are you looking for an unusual recipe for making this confectionery product? We suggest you bake meringue filled with cream and fresh berries. For decoration, you can take absolutely any fruit, for example, lingonberries, blackberries, raspberries, cherries, etc. For such a dessert, it is best to use fresh berries, so this pastry can be safely classified as a seasonal dish. You can make your own whipped cream or purchase it at your local culinary department.

Compound:

• 3 pcs. chicken egg whites;
• 1 tsp. table starch;
• 150 g granulated sugar;
• 0.2 l cream;
• 0.5 tsp. freshly squeezed lemon juice;
• powdered sugar - to taste;
• berries for decoration.

Preparation:

1. Place the egg whites in a separate bowl and beat them until foamy.
2. Then pour half of the granulated sugar into the protein mass and beat again.
3. Next, add the second part of granulated sugar and table starch. You can use potato or corn.

4. For taste, add freshly squeezed lemon juice.

5. We continue to thoroughly beat the prepared mass.
6. Then, using a pastry bag or syringe, we form baskets from the prepared mass.

7. First, set the oven temperature to 150° and bake the cakes for 10 minutes.
8. After this time, reduce the temperature to 100° and continue baking the meringue for another 40 minutes.
9. Fill the inside of the baked meringues with whipped cream.

10. Place berries and, if desired, mint leaves on top.

What you need to know when baking meringues in the oven at home

Before you make meringue, learn the secrets of experienced chefs. They will help you make the perfect dessert in the oven at home.

1. To ensure that the whites form fairly fluffy peaks during the beating process, take eggs that are a week old.

2. When you separate the whites, try not to damage the yolks (a problem for those who separate with shells).

3. About 10-20 minutes before whipping, remove the whites from the cold. If they stand in the kitchen for a while, they will subsequently form a lush foamy mass.

4. Whipping is carried out in a dry (!) container. Even one drop of water can ruin the entire dessert. He simply won't get up. Some people advise that after washing, wipe the bowl in which the components will be combined with lemon juice and dry with a napkin.

5. Meringue has its own classic recipe, which involves baking in the oven. If you have a device for creating powdered sugar at home, use it. Because such powder dissolves much better than large sand crystals.

6. The powder is introduced into the whites that have already been whipped to foamy peaks. Then the mixture is processed again with a mixer. The powder itself is added in portions, and not all at once.

7. Some variations of the dessert include lemon juice. It is required to maintain volume, the workpieces will not settle after baking. If you introduce juice, follow the calculation: for 1 protein there is 0.5 tsp. fresh.

Meringue recipe with chocolate and sesame seeds

A very tasty and unusual meringue recipe that combines toasted sesame seeds and chocolate droplets. It's worth a try, even if it doesn't seem to go together. Believe me, it goes together so well! Chocolate and sesame in a protein shell is one of the most unusual dessert flavors!

Recipe ingredients

• proteins - 2
• sugar - 100 grams
• dark chocolate - 50 grams
• sesame - 35-40 grams
• lemon juice - half a teaspoon (2/3)

Making chocolate sesame meringue

Toast the sesame seeds until light golden brown. Be sure to cool before preparing the meringue.

Coarsely grate the chocolate.

Place the whites in a bowl. Beat them at high speed and as soon as they start to thicken, add lemon juice.

Continuing to beat, add sugar. The protein mass should become very steep. Stop whisking.

Add sesame seeds and stir in gently. Add the chocolate and stir in gently again.

You can form the meringue, as in the previous version, using a cornet, or you can just use a spoon. If you want small balls, then tea; You'll get bigger clouds if you put them in dessert.

Take two spoons - scoop one, and scrape the second from the first.

Place the balls on a baking tray lined with baking paper.

Place in an oven preheated to 150 degrees. Bake for 25 minutes. It is better to cool on a kitchen rack.

Meringue recipe with steamed almonds

In addition to the main ingredients, proteins and sugar, additional ones can be included in the meringue recipe.
Almonds, for example, will give the dessert an amazing taste. Or other nuts: walnuts, hazelnuts, peanuts, pistachios - each with its own individual accent. But nuts, of course, are not all that can be used to enrich meringue. We will layer the meringues with butter cream - and this is a real “gloss” of taste pleasure. And so that you are not afraid to complicate the meringue, we will steam it - this method gives a 100% guarantee that the meringue will work. According to experts, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process goes smoothly.

Recipe ingredients

• proteins - 2
• sugar - 110 grams
• almonds - 36 grams
• vanilla sugar - 2/3 sachets
• Chop the almonds into small pieces

How to make almond meringue

Pour hot water into a wide bowl and place the bowl to beat the whites. The bowl should not touch the water! Only steam will heat our mixture.

Place the whites in a bowl and beat them with a mixer at high speed.

As soon as they begin to thicken, start adding granulated sugar and vanilla sugar.

Continue beating until the whites are glossy and firm (this will take about 10 minutes).

Remove the bowl from the water bath. Stop whisking, add almonds and mix gently.

Place the mixture into the cornet. Holding it vertically, squeeze out any shapes onto a baking sheet covered with parchment: snouts, snails, zigzag stripes, hearts - fantasize and make it.

Place the baking sheet in an oven preheated to 100 degrees. Bake for about an hour.

Coconut meringue

• granulated sugar - 0.2 kg.
• raw protein - 4 pcs.
• vanillin - 1 pinch
• powdered sugar - 0.1 kg.
• coconut flakes - 60 gr.

Previously, we looked at meringues, which used a classic recipe. If you want to make an exotic delicacy in the oven at home, you should add coconut flakes.

1. Using standard technology, using a mixer, beat the egg whites for several minutes. Gently add the powder and mix everything again.

2. Then add sugar and beat again. Finally, vanillin and coconut flakes are introduced into the workpiece.

3. Place the dough on the prepared heat-resistant pan and bake at 120 degrees. Expect 50-60 minutes. Open the oven door slightly.

Lemon meringue

• sugar/powder - 0.3 kg.
• lemon juice - 2-2.5 tsp.
• raw protein - 4 pcs.

1. Before preparing the meringue, make the powder. If you don’t have the device at home, take regular granulated sugar.

2. Using a mixer, bring the whites to a thick fluffy mass that will not fall off.

3. After 4 minutes of beating, add the powder, work the mixture for another 5 minutes. Pour in the lemon juice, whisk to finish and begin placing on a lined baking sheet.

4. Cooking is carried out in an oven heated to 110 degrees for 1 hour 30 minutes. Before tasting, allow the dessert to cool, do not open the door.

How to cook with nuts

Meringue is a favorite treat for both children and adults. Airy cakes can be prepared according to the classic recipe, or you can diversify the dessert using other ingredients. For example, it’s not difficult to bake meringue with nuts.

Ingredients:

• eight egg whites; • a glass of sugar; • 140 g of powdered sugar; • a glass of syrup; • 160 g walnuts; • 25 g starch.

Cooking method:

1. Carefully divide the egg into its components, put the whites into the bowl and, together with granulated sugar, begin to beat until thick. 2. Sift the sweet powder along with the starch and carefully add it to the egg mass. 3. Place on a baking sheet with parchment, sprinkle with chopped walnuts, bake for 50 minutes at 100 degrees. 4. Pour sweet syrup over the finished cakes.

With powdered sugar

Quite often, when buying this or that dessert in a store, we doubt the quality of its preparation. So why torment yourself with doubts if you can prepare delicious fluffy meringues with powdered sugar at home?

Ingredients:

• 115 g each of powdered sugar and granulated sugar; • four eggs.

Cooking method:

1. Beat the whites into a clean bowl and start foaming them with a mixer at medium speed. 2. As soon as the mixture turns into a lush “cloud”, add sweet sand and increase the beating speed. 3. Now sift the powdered sugar and gradually add it to the egg mass. We mix no longer with a mixer, but with a metal spoon. 4. Place the cakes on a parchment-lined baking sheet with a dessert spoon and bake them at 100 degrees for about two hours.

The finished meringues should easily come away from the paper. You can also knock on the dessert - the cakes should make a characteristic, “hollow” sound.

Apple pie with meringue

Recipe for fresh baked goods with meringues. Incredibly tasty and easy to prepare. Dear housewives, take note.

Ingredients:

For the test

• Sugar - half a glass,
• Wheat flour - one and a half cups,
• Butter – 70 g,
• Yolks – 3 pieces,
• Baking powder – 1 sachet.

For filling and meringue

• Apples – 5 pieces,
• Cinnamon – 1 small spoon,
• Butter – 10 g,
• Proteins – 3 pieces,
• Granulated sugar – 150 g,
• Citric acid - to taste.

Preparation:

1. I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until foamy. I put the whites in the refrigerator for 30-60 minutes.
2. I add a large amount of sugar to the beaten yolks. Stir until the mixture thickens.
3. Add the melted butter to the yolks and sugar. I'm whipping it up.
4. I sift the flour. I add baking powder.

Helpful advice. To prevent the base of the apple pie with meringue from becoming tough and hard, I do not recommend using a large amount of flour. It’s better to take 1.5 cups and get a tender and crumbly cake.

1. I pour the mixture into the flour. I knead the dough.
2. I form a big ball. I leave it in the kitchen, covered with a towel to prevent chapping. 30-40 minutes is enough.
3. While the dough is infusing, I turn to the fruit. Peel the apples and cut them into cubes.
4. I put butter in a frying pan and melt it. Then I lay out the chopped apples and simmer over low heat for 10-15 minutes.
5. For piquancy and aroma, I add a spoonful of cinnamon. I mix the apples.
6. I grease the baking dish with butter. I put the finished dough into the mold. I distribute it evenly.
7. I preheat the oven to 180 degrees. I send the baked goods for 10-15 minutes. The indicator for dough readiness is a slightly pinkish color.
8. Gently beat the cooled egg whites. To speed up the process I use a mixer at high speed. I get thick foam.
9. On the finished dough, evenly distribute the apple filling with cinnamon. I cover the top with a beautiful homogeneous mass based on sugar and proteins.
10. I send the meringue pie to the oven. Cooking temperature – 140 degrees, cooking time – 15 minutes.

Video cooking

Meringue in a slow cooker

• powdered sugar - 200 gr.
• raw whites - 4 pcs.

When it comes to meringue, the classic recipe does not necessarily involve baking in the oven. At home, you can easily use a slow cooker.

1. Beat the egg whites until fluffy for 3-4 minutes. Add powder to it in portions (1 tsp each). Don't stop whisking.

2. When you notice that the mixture does not fall off the spoon, you can use it. Line the multi-bowl with parchment and turn on the “Bake” function.

3. Place the pieces with a spoon or squeeze them out with a syringe, keeping the distance between the meringues. Turn on the device for 1 hour 20-30 minutes, do not close the lid.

Colored meringue in the oven

• powdered sugar - 150 gr.
• raw protein - 4 pcs.
• food colorings - 3 colors

The oven-baked meringue recipe will come in handy for people who want to please their children. The home-prepared treat differs from the classics only in color.

1. So, arm yourself with a mixer, turn raw whites into foamy peaks. It will take about 5 minutes to whip.

2. Introduce powder in portions without stopping working with the device. When all the sweetener has been added, process the mixture for another 3 minutes.

3. Divide it into 3 sections. Add 1-3 drops of dye into each part.

4. Prepare a pastry bag. Take 2 spoons of each color into it, squeeze the blanks onto a baking sheet lined with paper. If you wish, you can insert skewers into the meringue.

5. Heat the oven to 110 degrees, set the time for 1 hour 30 minutes. After a given interval, do not rush to open the door, let the dessert cool.