Homemade meringue cookies in the oven. Meringue cookies - properties, composition and description of the product; how to make it at home with photos and videos (shells and roses in the oven)

Neuroscientists say that happiness is a physiological illusion into which we fall for very short periods of time. For example, for those couple of minutes while the meringue melts in our mouth. On this page there are 3 meringue recipes and all the secrets of making meringue at home. Each meringue recipe has detailed step-by-step photos.

The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As they say, “slowly so that everyone understands.” And so that everyone succeeds, because meringue is a capricious thing.

Meringue is a dessert, a cake made from proteins, which is whipped with sugar until it becomes a dense airy mass, after which the mass is laid out in the form of a cone and baked until it has a dense surface and a tender, slightly viscous center.

The nuances of making the perfect meringue at home.

The culinary trick for unique meringues is, but baking them is no less important.
The oven must be preheated to 150 °C, then we put a baking sheet with meringue there and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has cooled completely. You can put the meringue in the oven in the evening - for your morning breakfast you will receive an excellent dessert, with the degree of dryness that is characteristic of an ideal protein treat. These are the main tricks of the snow-white
from the famous chef Delia. For more common methods of preparing meringue, see below.

Basic meringue recipe without secrets (English chef Delia’s method)

3 eggs (whites only)
160 - 175 g sugar or powdered sugar
citric acid - a pinch
whisk
cup or bowl

1. Take 3 fresh eggs; fresh ones make it easier to separate the whites. Separate the white in each egg separately into a cup or small bowl, and only then transfer the separated white to a common mixing bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. The eggs should be cold, preferably straight from the refrigerator.

2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean, fat-free bowl. Prepare your mixer and pour some sugar into the bowl with the whites. While beating the whites, you will add sugar, but no more than a tablespoon at a time. Take your time, gradualness is important in this matter.

3. Turn the whisk on low speed and beat for about 2 minutes until the contents are filled with air bubbles, like champagne in a glass. For larger quantities of egg whites, the beating time must be increased. The mass will become thicker and thicker. It won't turn white right away, but it will get closer. Somewhere in the process, sprinkle granulated sugar and put a pinch of citric acid on it - this is the way to “whiten” the meringue.

4. Beat at medium speed for about a minute, switch the whisk to maximum speed and beat until a dense stage, which is easy to determine: lift the whisk with the whipped whites - at the end they will form a peak that does not fall, retains its shape. You can check the readiness of the meringue with a spoon - the satin-colored mass should not spread.

5. Spoon the whipped mixture onto parchment paper placed on a baking sheet. Start baking. It is better to bake on low heat so that the meringue does not burn, but the middle is baked. To do this, preheat the oven to 150 °C, place a baking sheet, reduce the temperature to 140 °C, dry the meringue a little, and after 15 minutes turn off the oven.

Important! The finished meringue remains in the oven until completely cooled.

You can do it another way (and this is more common): bake the meringue for about 1-1.5 hours at a temperature of 100 -120°C.

That's it, you have prepared the meringue according to the recipe. I hope it wasn't too difficult and everything worked out for you. Place the meringue on a pretty plate and serve.

Fluffy cookies with meringue

I love tinkering with dough and surprising my family. Today I’m showing off a recipe for incredibly delicious light and airy meringue cookies. No one in my family remained indifferent to him. And for me, a big plus in preparing it is its ease and simplicity!

So, we will need:

— soft margarine – 250 gr.; - 2 standard glasses of flour; - 3 tablespoons of fat sour cream; - 3 eggs (3 yolks, 3 whites); - 1 cup of sugar.

We begin to knead the dough: mix softened margarine with flour and add 3 yolks, separated from the whites.

Meanwhile, we put the whites in the refrigerator; we will need them for the meringue a little later. Add 3 tablespoons of sour cream to the dough and bring to a homogeneous mass.

Don't be afraid if the dough seems too soft, this will only add airiness to our cookies!

If the dough really sticks to your hands and the bowl, you can add a little flour, but do not overdo it, otherwise the cookies may not turn out so crumbly and light.

Shape the dough into a ball and place it in the refrigerator. The chilled dough will be much easier to work with, but let's get started with our meringue!

We take the egg whites out of the refrigerator and beat them thoroughly with a mixer to form a thick white foam.

When the protein foam stops spreading and becomes homogeneous, add a glass of sugar and beat well.

We must reach such a state of meringue that we can put a spoon in it (and, of course, not look for it at the bottom).

The meringue is ready, take the thickened substance out of the refrigerator and pinch off pieces of it - balls with a diameter of about 3 cm. A little less or a little more - it’s not scary, the main thing is to roll them out well.

Roll out the balls very thinly, so that the dough begins to show through, but do not tear!

Place a teaspoon of meringue in the middle (if you had small balls of dough, then less), fold the dough in half like a dumpling, but do not pinch the edges!

We put another half spoon of meringue on our “dumpling” and fold it in half again.

Place the cookies on a baking sheet that does not need to be greased; the dough itself has enough fat, and the cookies will not stick or burn. Be sure to leave space between the cookies, as the cookies will expand during baking!

Place the baking sheet in an oven preheated to 180 degrees and bake for about 15-20 minutes until our creation is browned. Sprinkle the slightly cooled cookies with powdered sugar through a strainer.

In the meantime, quickly brew aromatic coffee or tea, invite everyone to the table and enjoy!

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.

Butter cream for meringue

We will also make the cream in a water bath.

Ingredients

butter - 100 grams
egg - 1
sugar - 2 tbsp. spoons
alcohol for flavoring - 2 teaspoons

Instructions

Pour hot water (40 degrees Celsius) into the container. Place another bowl on top and crack the egg into it. Beat it with sugar into a thick meringue.

In another bowl, beat room temperature butter. Continuing to beat, add tbsp. spoon of egg mixture. Add alcohol at the end.

Place the whipped mixture in the refrigerator to cool.

Spread the finished and cooled meringues with cream on the flat side and combine in pairs.

What you get are these fantasy, whimsical, curly beauties (the way you “sculpted” them)

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.

Shortbread cookies with meringue “Ships” - pleasure with tea!

Good delicious morning to everyone who woke up! When I was a child, we had a neighbor, Aunt Valya, and we were friends with her daughter. Aunt Valya cooked amazingly! For my daughter’s birthday, the table was packed tightly with plates of pickles and salads. And also, and at that time, this was the most compelling argument, Comrade Valya baked three cakes!!! Moreover, she cooked all this variety on one gas burner, and baked the cake in an ordinary small miracle stove. If you remember, there were these before.

As a child, they had a dacha, and they often took me with them. I remember how we collected boletus in the forest plantations, how we went to the stream to clean them and the locals pestered us - we had to run away to the vegetable gardens. How we rode on a cart, took a steam bath and much more. That dacha is no longer there, but the memories remain.

When we were looking for a dacha, we went to this village and took our neighbor with us as a local resident. On the way, Comrade Valya invited us to try delicious cookies that she had baked herself. Delicate, unusual, I couldn’t immediately understand what was inside. Of course, I asked for the recipe and they didn’t refuse me. Today I am sharing it with you.

Cookies "Boats"

You will need:

Dough:

300 g flour
100 g sour cream
yolks from three eggs
margarine 200 gr

Filling:

100 g powdered sugar
whites from three eggs

Preparation:

Separate the whites from the yolks. We do this carefully so that no drops of yolk get into the whites;
Beat the yolks, add sour cream and knead;
Pour flour into a separate container and place softened margarine, cut into pieces, on top;
Grind margarine with flour until smooth;
Combine sour cream with yolks with flour and knead the dough with your hands;
From the resulting dough we tear off pieces and form balls approximately the size of a walnut, dip each one in flour so that they do not stick to each other;
Place the resulting balls in the refrigerator for about twenty minutes;

Let's not waste time - make the filling:

Beat the whites until foamy, add powdered sugar and use a mixer to bring them to peaks. You can also use sugar. But then you have to beat it longer, otherwise the grains of sugar will creak on your teeth. I did this and that. I liked it better with powder.

Next I’ll show you the process in pictures, so it’s more clear.

Roll out the ball to a thickness of 2-3 mm, place the filling on the edge of the flatbread

Fold the flatbread in half

Fold in half again. We are not afraid if the filling crawls out.

Line a baking tray with baking paper and place the cookies at a distance from each other. Place our cookies in the oven for 20-25 minutes and bake at 200 degrees. That's all. Let's pour some tea and treat ourselves!

I suggest you watch the process in a short video

Another recipe from Aunt Valya can be found in the article Shortcrust pastry pies - recipes with apples, cherries, cottage cheese, lemon.

The main secrets of making the perfect homemade meringue

Let's summarize briefly. To make the meringue:

Use clean and dry dishes, water in any form is not allowed; It is not even recommended to bake meringues in damp weather; — you can additionally degrease the dishes by wiping them with a swab dipped in vodka; — there is an opinion that if you wipe the walls of the mixing bowl with a slice of lemon, the whites will turn out especially fluffy and stiff; - observe the temperature regime, the meringue is not baked, it dries out; If your oven has a convection function, use it to expel any hint of moisture.

Cottage cheese baked goods are always delicious. In addition, it is also a wonderful way to dispose of a useful product that is about to begin to sour. If the recipe is original, then there is practically no alternative!

This seemingly simple cookie has an interesting taste and wonderful texture. Immediately after baking, it is very soft on the inside and crispy on the outside - this is thanks to the large amount of cottage cheese. The tender softness lasts for the first few hours after removal from the oven, which is why the cookies taste best when piping hot. The next day the dough will still be tasty, but will have a denser consistency. Among other advantages, this baking has a pronounced creamy aroma.

As for the highlight of the recipe - the meringue - it is more multifaceted than ever. Due to the fact that the cookies are formed like a roll, which is then cut into portions, the meringue comes out slightly. This “outer” meringue dries out perfectly during cooking and even caramelizes slightly. And what remains inside turns into the most delicate syrup - it saturates the dough, makes the inside juicier and even more tender. If you make this dessert, you definitely won’t regret it!

Cooking time: about 1 hour plus time for cooling the dough / Yield: 28 pieces

Preparation

Blend the mixture thoroughly with a blender until smooth.

Melt the butter and add it to the curd mass.

Beat the mixture again with a blender until smooth and creamy, then add flour and baking powder.

Stir the dough. It will turn out quite soft.

Wrap the dough in film and refrigerate for 1 hour.

To prepare the meringue, beat the whites into a strong foam, and then add sugar to them.

Beat the meringue until it forms a thick, shiny mass. The sugar should dissolve. By the way, the whites should be at room temperature.

Divide the dough into 2 parts. Roll it into a rectangular layer 4-5 mm thick.

Brush the top of the dough with a layer of egg white whipped with sugar.

Roll the dough into a roll and carefully cut it with a sharp knife into portions 1.5-2 cm thick.

Place cookies on a baking sheet lined with parchment paper.

Repeat shaping for the second piece of dough.

Bake cookies at 200 degrees for 15-20 minutes until golden brown.

Interesting fact: meringue is sometimes jokingly called “forgotten cookies” because it takes quite a long time to prepare, and after baking it can remain in the oven for some time (simmer, cool).

How to make tender meringues at home? Remember to wash the eggs thoroughly with warm water and soap. The most important thing is to beat the whites correctly. When whipped correctly, sugar grains dissolve and are not noticeable in the finished dessert. But if you are preparing meringue for the first time, it is better to take powdered sugar. To make dry meringue, the egg whites are whipped very stiffly, until stiff peaks form, and then dried for a long time in the oven at a temperature of 70-100 degrees. And if you want a soft or even liquid center, then it’s better to stop when the whites are whipped to medium peaks. The main ingredients of any meringue are proteins and sugar, but this recipe suggests adding a little more flour to make the cookies a little heavier and so that they are not too brittle. For decoration, leave a few whole nuts and choose something with sourness: fresh berries, pieces of citrus or pomegranate seeds.

Ingredients:

for the meringue cookies:

5 proteins;
1 pinch of salt;
1/4 tsp. citric acid;
200 g sugar;
2 tbsp. premium flour;
2 tbsp. cocoa powder;
a little powdered sugar for dusting.

for cream:

200 g butter;
3 tbsp. raw condensed milk;
a pinch of citric acid;
a couple drops of vanilla extract (optional)

Recipe for airy chocolate-nut meringue cookies with butter cream

1. Chop the nuts with a knife into fine crumbs. They will go into the cookie dough, so don't leave any large pieces. It tastes best with walnuts, but you can also try with hazelnuts, almonds, pecans, or even take several types.

2. Combine nuts, flour, cocoa, that is, all the dry ingredients for cookies. The higher quality the cocoa powder, the tastier the cookies with it will be.

3. Separate the yolks from the eggs; only the whites are used for the meringue. Remember that in addition to the yolk, water should not get into the white. Wipe the washed shell before breaking the egg.

There are some tricks for neat separation. For example, you can use a funnel for liquids; it allows you to strain the whites without damaging the yolk. Or break all the eggs into a bowl, and then use a plastic bottle to collect all the yolks, they are perfectly sucked through the neck of the bottle. And for some, it’s convenient to pour the yolk from shell to shell the old fashioned way until all the whites have drained into the bowl.

4. Beat the whites with a whisk first at low speed. To obtain stable and shiny peaks, add a pinch of salt and citric acid. Sometimes it is recommended to add lemon juice, but this is excess liquid, it is better without it. When bubbles appear in the mixture, switch the mixer to medium speed and add sugar in small portions – “rain”. The mass will begin to turn white and thicken. By the way, if the whites do not whip, try cooling them in the refrigerator. But for a more delicate meringue, it is better to take the whites at room temperature.

5. Bring to readiness at high power. The mixture should be smooth and shiny, and when you remove the mixer beaters from it, persistent (hard) snow-white peaks should remain on the surface.

6. Add the whipped egg whites and sugar to the dry ingredients.

7. Mix the dough thoroughly.

8. Transfer to a small baking sheet or pan lined with parchment paper.

9. Now let's prepare the cream. Combine soft butter and condensed milk in a bowl.

10. If desired, add citric acid, vanilla and beat with a mixer until a homogeneous mass is formed. Cool the buttercream with condensed milk in the refrigerator, so it will hold its shape when assembling the cakes. The result is a not very sweet, but pleasant-tasting cream. Adjust sweetness to your taste. If the cream seems bland, add a little more condensed milk, but remember that the meringue will be quite sweet (this is the technology for its preparation).

11. For decoration, you can take something sour: pomegranate seeds, tangerine slices, cranberries, fresh currants, cherries, raspberries, etc. You need to set off the sweet taste of the dessert with a slight sourness and give the cakes bright colors.

12. Bake meringue with nuts in two stages: first 30 minutes at 160 degrees, then another 30 at 100 degrees. The process of drying proteins always lasts at least an hour.

13. Cool the meringue and carefully remove it from the paper.

14. Cut it, don’t be afraid: the meringue will crumble unsightly. But this is not scary, on the contrary: slight carelessness gives the dessert charm.

15. Spread cream on one piece and cover with the second. It is important to lubricate the cooled meringue so that the cream does not drip.

16. Beautifully squeeze the cream on top using a pastry bag, sprinkle with powdered sugar, decorate with a whole nut and something sour.

17. Chocolate nut meringue cakes with buttercream are ready. Bon appetit!

Housewives all over the world make cookies. After all, such homemade baked goods are always a hit with family members and guests. We want to offer you a recipe for a slightly unusual, but very tasty and original cookie. It resembles delicate roses not only in appearance. Its taste is amazing.

Ingredients:

for test:

Cuisine: International Type of dish: cookies Cooking method: in the oven Servings: 16 2 hours 30 minutes

premium wheat flour – 140 g
powdered sugar – 50 g
butter – 70 g
chicken yolk – 1 pc.
baking powder – 1/3 tsp.
salt - a pinch

for the meringue:

egg white – 2 pcs.
granulated sugar – 140 g
premium wheat flour – 40 g

and:

peanut petals - 4 tbsp. l.

Cookies with meringue “Tea rose”

Ingredients

fatty cottage cheese (you can use curd mass or ready-made sweet curd cheeses) – 200 gr.;
butter (at least 70% fat) - 200 g;
chicken eggs – 2 pcs. (about 80 gr.);
premium wheat flour – 200 gr.;
granulated sugar – 150 gr.;
“Extra” salt - 5 g;
baking soda – 6 gr.;
vinegar 9% - 5 gr.

Preparation

To prepare the dough, you need the butter to become soft, but in no case liquid. To do this, cut it into small pieces and leave for a while at room temperature so that it softens to the desired state.
Separate the eggs into whites and yolks. Leave the whites in a glass bowl, preferably in the refrigerator. Cover the container with cling film or a lid so that they do not dry out or become saturated with foreign odors.
Knead the cottage cheese and, if necessary, grind through a fine sieve so that the mass becomes homogeneous.
Add butter in small portions to the curd mass and beat until creamy.
Pour in slaked soda, salt, add the yolks and continue beating. The dough piece will become “plump” and increase slightly in size.
Gradually add flour and knead the dough. It should become tender and elastic. You may need a little more flour - make sure it stops sticking to your hands.
Make a ball out of the dough and wrap it in cling film or place it in a plastic bag. Place in the refrigerator for at least an hour.
Towards the end of this period we begin to prepare the meringue. Pour the cooled egg whites into a cool, dry bowl and begin to beat. Whisk so that when you turn the bowl over, the mass does not fall out. Then add sugar and repeat the procedure. The tighter the foam, the better the meringue will turn out.
Take the dough out of the refrigerator and divide it into three or four parts.
Roll out each part into a rectangular layer about 3-5 mm. thick. The thinner, the more magnificent and tastier the roses with meringue will be.
Spread the whipped egg whites on top of the rolled out crust in an even layer. Roll up a NOT TIGHT roll. Using a sharp knife, divide into pieces 2-3 cm wide.
Cover a baking sheet with oiled paper. Take the semi-finished rosette with meringue and dip one side of it in flour. Place the same side on a baking sheet. Place the cookies so that there is space between them.
Preheat the oven to 180º and bake the roses with meringue at this temperature for at least half an hour. They should become soft golden, like tea rose petals.

Ingredients

premium wheat flour – 500 gr.;
butter or creamy margarine 70% fat) – 150 gr.;
whole milk – 250 ml;
dry yeast – 30 g;
granulated sugar – 600 gr.;
table salt – 15 gr.;
chicken eggs – 6 pcs. (240 gr.);
refined vegetable oil – 100 ml;
raisins raisins – 150-200 gr.;
cinnamon – 10-15 gr. (for sprinkling products before baking);
lemon zest – 7-10 g. (1 lemon).

Delicious “Curd” cookies with meringue, melts in your mouth!

Ingredients:

Flour - 2-2.5 cups. Cottage cheese - 200 g Butter - 250 g Egg yolk - 2 pcs Soda - 0.5 tsp. Vanillin - 1 pack. Egg white (for filling) - 2 pcs Sugar - 1 cup. Vanilla sugar - 1 pack.

Preparation:

In 1.5 cups of flour, grate the frozen butter on a fine grater and rub everything with your hands until crumbs form, then add soda, vanillin and mix well, add the yolks and grated cottage cheese.

Knead the dough, adding a little flour (about 0.5-1 cup). You should get a soft dough. Roll the dough into a ball, cover with film, and place in the refrigerator for 1 hour.

Beat cold whites with sugar and vanilla sugar until thick.

We take the dough out of the refrigerator and divide it into two parts, roll each into a layer of 2-3 mm. thick, distribute a thin layer of whipped egg whites on top and so on for each layer.

Roll it into a roll and cut lengthwise into strips approximately 2 cm wide.

Place the cookies cut side down on a baking sheet covered with parchment.

Bake at 180 C for 25-30 minutes until golden brown.

Bon appetit!

Author of the idea: Natalya Kondratyuk

Photo materials – empanada.ru

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