Preparation of meringues at home or how to make meringues

Not only children, but also adults like meringues, because it is a very tasty treat. Probably, many moms make their babies happy with their own meringue, as cooking meringues at home is very simple and does not take a lot of time. This cake is not suitable as a treat for every day, because of its high caloric value, but holidays or significant days are necessarily accompanied by a pleasant meringue taste.

Invented baking meringue, judging by the legends that have come down to us, was several chefs from different countries. So in Switzerland the received delicacy has received the name, consonant with a city where it for the first time made, it name "меренгами". There is another version of his appearance, dating back to 1692 and associated with the name of Francois Massialo. Mention of him in Russia belongs to the era of Turgenev. He described the meringue, calling it a "Spanish fan". The name - meringue came later from the distortion of the French word "baiser" - "kiss." So at the end of the 19th century. "The Spanish fan" became a "kiss", and the culinary books were supplemented with a recipe, like making meringues. At that time, baking meringue was made in a Russian oven.

Variations on the topic: "cooking meringues in the home conditions of different countries."

Italian chefs offer their recipes on how to make meringues, by the way, they call them "meringues", and cooked on the basis of hot sugar syrup with egg whites, whipped into a foam. Typically, the cake is large, which leads to the need to break them into smaller pieces in order to eat.

Merengi in Switzerland is prepared in a water bath. This process takes a lot of time, the following steps - cooling and baking in the oven. As a result, the resulting cakes have a dense consistency.

French-Russian delicacies are distinguished by an airy, gentle and viscous consistency, as well as a smart ruddy crust. Consider this option, how to do meringues. The recipe is simple, but requires strict adherence to the cooking technology. First, carefully separate the proteins from the yolks (enough 3 eggs). It is important to do this procedure carefully, so that the yolk does not burst and does not get into the protein, otherwise the dish will not succeed. Next, you need to whip the proteins into a thick, thick foam. As soon as this result is achieved, you must gradually introduce powdered sugar or sand (250 grams). Transfer the finished mass into a confectioner's bag. The pan is covered with parchment and we extrude the cakes into small peas. You can use a cellophane bag instead of a confectionery bag. Put the mixture in it, tie the top and make a small hole in the corner. The cakes are laid out on a baking sheet and sent to the oven for a minimum fire for about an hour, so that the delicacy becomes rosy crust. In conclusion, turn off the oven, but the meringue is not removed, because you need to give him extra time to dry. It is important to remember that in no case should you open the oven during cooking to look at the result, because in this case the protein will settle and no longer return its original shape.

There is a recipe for how to make meringues, which will be low-carbohydrate. This delicacy can sometimes be cooked for children or people caring for their diet. First, as in the usual version, whisk the proteins separated from the three eggs, then gradually introduce 250 grams, but not sugar, and its substitute. Whipped dough mass spread on the prepared baking sheet, and on top of the cakes sprinkled with ground cedar nuts. With their help, a delicacy that has lost its sweetness, will acquire a great taste.

Using a ready meringue, you can make a variety of different desserts. One of them is a meringue with a stuffing. To do this, it is necessary to cut the prepared meringue along and lay the filling between the halves. As a filling, a custard, a lobster of berries or fruit is ideal.

You can diversify the delicacy by adding to it whisking small amounts of coconut or grated chocolate