How long and at what temperature is the perfect meringue prepared?

How long to bake meringues and at what temperature

Meringue can be prepared in different ways: in the oven, slow cooker, air fryer and even microwave. But most often it is baked in the oven. In this case, you should adhere to the following rules:

• If you want to get a dry center, then the meringue must be baked, or rather, dried at a temperature of 100-110 degrees for 1.5-2 hours. The cooking time depends primarily on the size of your cakes: very small ones can be ready in just over an hour, but for very large ones two hours may not be enough.
• If you want to get a crispy crust and a soft, viscous center, then the meringue should be cooked in the oven at a temperature of 150 degrees for 30-40 minutes.

If you use another technique, the general rule is the same: for dry meringue – lower temperature (power), longer time; for soft in the middle - higher temperature, less time.

Methods for making meringue

Dessert can be called meringue (protein cream) or meringue (the same cream, only dried). The composition is simple - protein and granulated sugar. Affordability and a minimal number of ingredients are an excellent reason to prepare homemade meringue in your favorite kitchen. Once you learn a few tricks of the foam “dough”, you can make small sweets endlessly often.

There are several options for its preparation in the world:

1. French technology. Whip the whites and sugar into a strong foam. The cakes are formed and dried in a special way until they have a strong crust and a crispy center.
2. Swiss method. Raw egg whites beaten in a water bath with granulated sugar. The prepared desserts are covered with a delicate crispy crust and have a slightly moist center with a soufflé.
3. Italian way. There is a special preparation technology here - raw whites are whipped into foam, and hot fruit syrup is poured into it. The sweet, fluffy mass is sometimes not subjected to subsequent heat treatment. It usually serves as a decoration for confectionery products.

How to beat egg whites correctly

Whites whipped with sugar are called meringue. It can be Swiss, French and Italian. Let's take French as an example.

The basis of any meringue is egg whites and sugar. The most common ratio is 1 to 2.

If the white of an average egg weighs 30 g, then you need 60 g of sugar.

The less sugar from this proportion, the less dense the meringue.

Eggs must be fresh, but not from chicken.

The best white for whipping is from an egg that is 3-5 days old.

During this time, the protein becomes more concentrated.

You can beat eggs either at room temperature or cold.

Egg whites at room temperature whip much easier and produce a more fluffy foam.

Everything should be at room temperature:

· dishes

· corollas

· proteins

Meringue made from cold egg whites is denser and more stable.

But then everything should be cold:

cold dishes

cold whisks

cold whites

Proteins can be frozen. They do not lose their properties.

Blenders are not suitable for whipping egg whites.

The dishes for whites should be clean, dry, and grease-free, as should the mixer whisks.

You can use metal, glass, enamel dishes, no need for aluminum or plastic.

If you always fail when whisking, take a slice of lemon and wipe the inside of the bowl.

This is additional degreasing.

If the yolk gets into the whites during separation, all the whites may be spoiled.

Sugar is preferable to powdered sugar, but it should not be coarsely crystalline; it should have time to dissolve in the proteins. If in doubt, grind the sugar in a coffee grinder.

Before you start whisking, add a small pinch of salt.

It is better to turn on the mixer at low speed at first.

When foam appears, increase to maximum and beat without sugar until a good fluffy foam.

If you have a planetary mixer, then you don’t have to fool yourself and don’t read any of this.

He will beat you to anything.

It usually takes two to three minutes for such foam to appear. Now you can pour in the sugar and beat until it reaches the desired consistency.

There are two stages "soft peaks" and "hard peaks".

The first option is usually for dough, mousse.

The second is for protein creams and meringues.

Meringue can be painted. I prefer to use gel dyes.

Drying should be done at a temperature not exceeding 100 degrees.

If there is a convection mode, turn it on.

I set it to 100 degrees, turn on the convection and place a thin spatula between the oven door and the wall.

This way moisture does not accumulate and the meringue dries faster.

This is a French meringue, in other words, egg whites whipped with sugar.

But it is delicious and finds use in many desserts.

See the video for preparation details.

Bon appetit.

Source

Another name for this popular French dessert is meringue. Outwardly, it is often compared to a cloud - the cake turns out light and snow-white. It crunches pleasantly on the teeth leaving an unforgettable aftertaste. The dessert is based on only two ingredients: sugar and beaten egg whites. To make the cake crumbly, you need to bake the meringue for a very long time. We will tell you in our article exactly how long it needs to be kept in the oven and at what temperature.

Secrets and subtleties of cooking

As mentioned earlier, to make meringue you need proteins. One of the main tricks is the temperature of the proteins. The point is that they must be warm. Therefore, it is necessary to remove the eggs from the refrigerator in advance, separate the whites from the yolk and place the container with the whites in a bowl of warm water for 10 minutes. The protein temperature should be 20-25 degrees. Proteins in a warm state stretch better, and due to the fact that they absorb more air, they become more fluffy. Also, warm whites do not spread and hold their shape well when baking. The meringue dough (meringue) must be beaten to a certain state. To make the meringue crispy, beat the dough until it reaches so-called hard peaks. This is a condition in which, when the corolla is raised, a small hill is formed, which does not bend and falls over time.

Use finely ground sugar or powdered sugar. Fine sugar and powdered sugar quickly dissolve in proteins, which improves the beating process. Also, when using regular granulated sugar, its grains can crunch on your teeth, which is very unpleasant. It is best to use powdered sugar, then the meringue will turn out more tender. Add sugar slowly. Sugar must be added very slowly to achieve a perfect meringue. It is necessary to gradually add sugar or powder one teaspoon at a time, whisking constantly. This will make the meringue more tender, crunchy and definitely won’t fall apart during baking. Clean dishes are the key to proper meringue

Moisture and fat affect the future dessert, so great attention must be paid to the dishes. Degrease the dishes with boiling water and lemon juice, wipe thoroughly until completely dry.

Then the French cake will turn out airy.

A special approach to baking. Unfortunately, it is impossible to name the exact temperature for baking meringues and the time required for complete baking. Here everything depends only on the oven, so you need to study all the nuances of your oven. The higher the protein to sugar ratio, the lower the baking temperature should be. The meringue should be soft and slightly damp. The most important thing when baking is to leave the dessert in the oven for 2 hours after baking to dry it. Minimum speed when whipping. You need to beat the whites at minimum speed to saturate them with oxygen. This will make the meringue more tender and crunchy.

Which recipe is best to use?

You can make two different versions of the meringue. The baking temperature and time will be different, although the set of ingredients will be the same. Both recipes include the whites of 3 large eggs, beaten to stiff peaks with a mixer (unless you are a unique pastry chef, you should not try beating meringues by hand), and 200 grams of powdered sugar, added one spoon at a time during the mixing process. In addition, you will need to introduce a little citric acid. After this, the mixture is spooned onto a baking sheet and placed in the oven. In the first case, the baking temperature for the meringue will be 100 °C, and the time will be up to one and a half hours to obtain a crispy crust. This version, according to reviews, has a slightly stiffer consistency, and when cooked, the dessert becomes evenly crispy.

The second version is done a little differently. The temperature for baking meringue at home will be slightly lower, and the cooking time will be longer. This is discussed in more detail below.

Puffed meringue in a slow cooker

You can prepare a real airy treat in a homemade miracle saucepan. With it, you no longer have to be afraid of spoiling the whites in a capricious oven, when it is difficult to maintain the set temperature.

Prepare for the cakes:

• five egg whites;
• 10 tablespoons of granulated sugar;
• a pinch of salt.

Preparation:

1. Separate the whites in the usual way and transfer them to a glass container. Place it in the refrigerator or on a cold loggia for half an hour.
2. Start beating the egg white mixture, gradually adding sugar and salt.
3. Check the finished dense and stable foam for the presence of grains of sugar. You can just taste it.
4. Place small cakes on the greased bottom of the appliance bowl.
5. Set the “Baking” mode, time – 1 hour (longer if your cakes are large). Cook with the lid open.
6. Do not remove the meringue from the multicooker immediately after the signal. The cakes will not set if you wait another 15 minutes.

Cooled small treats can be served.

You will learn another recipe for making meringue in a slow cooker by watching the video:

With coconut flakes

At home, you can make meringue based on coconut flakes. With the help of an electric oven, the delicacy becomes airy and light. It can be served at a children's party or when creating a romantic dinner.

Dessert with coconut flakes can be made in an electric oven, having on hand products from the following list:

• vanilla extract – 3 g;
• coconut flakes – 140 g;
• food coloring - to taste;
• granulated sugar – 200 g;
• egg white – 60 g.

You can use food coloring in any shade you like. The above ingredients will be enough to make 10 servings.

From the displayed products, following the following steps, you can create your own meringue with coconut flakes in an electric oven:

1. The whites should be separated from the yolks, then beat the first with a mixer until foam forms.
2. Next, without ceasing to beat the mixture, you will need to add 25 g of sugar and vanilla extract.
3. After stable white peaks appear, you need to add coconut flakes into the mixture and stir gently.

4. At this stage, you need to grease the inside of the pastry bag with food coloring, and then fill it with protein mass.
5. Then the meringue must be placed on a baking sheet covered with parchment and placed in an oven preheated to 200 ℃ for about 35 minutes.
6. At the end of the time, the treat should be taken out, cooled and served.

Meringues with chocolate

This delicate treat is prepared with grated chocolate. Covered with a delicate crust, the crispy treat remains tender and soft inside. The wet meringue recipe is based on the Swiss version.

You will need:

• one protein;
• powdered sugar (50 gr.);
• grated chocolate.

Preparation:

1. Mix warm egg whites and powdered sugar and heat slightly in a water bath.
2. Stir in grated chocolate.
3. Bring the temperature of the mixture to 50 degrees and beat with a submersible mixer until fluffy foam. A good foam mass in the form of large portions should not fall out of the mixer.
4. Remove the mixture from the heat and continue whisking for a few more minutes.
5. Spoon the meringue pieces onto a plate and microwave for five minutes.
6. When the oven has cooled, the tender meringues can be transferred to a dessert dish.

These small cakes are usually used to layer or decorate sponge desserts.

Store treats in an airtight container. It will keep in it for at least a week, but in the refrigerator your meringues may simply become damp.

Meringue recipe

All the secrets of cooking have been studied, you can move on to the recipe for the most delicate dessert.

Ingredients:

1. Powdered sugar or fine sugar - 150 grams.
2. Salt - 1 pinch.
3. Proteins - 3 pieces.

Preparation progress:

1. Remove all ingredients from the refrigerator and warm the whites in a bowl of water.
2. Beat the whites at minimum speed, add a pinch of salt.
3. Gradually add powdered sugar, whisking constantly.
4. When all the sugar is already in the whites, turn the mixer to maximum speed and beat for 10 minutes.
5. Line a baking sheet with parchment paper, lay out the meringue, choosing the desired shape, and send it to the oven, preheated to about 100-110 degrees. Bake for an hour, then turn off the oven and let the meringue dry for another 1 - 1.5 hours.

If you strictly follow all the tips and stages of preparation, the meringue will turn out perfect: with a crispy crust and the most delicate, soft filling. Happy cooking!

Italian meringues with fruit syrup in the microwave

Unlike classical technology, these juicy meringues are prepared with the addition of fruit syrup.

It is enough to prepare:

• white of one egg;
• half a glass of peach juice;
• 50 gr. Sahara.

Preparation:

1. Add sugar to the juice and simmer over low heat.
2. At the same time, start beating the egg whites in the mixer.
3. When the syrup temperature reaches 120 degrees, immediately turn off the heat.
4. Increase the whipping speed and add the syrup that has stopped boiling.
5. The churning process can be stopped when the mass is strong and beautifully glossy.
6. Spoon the meringue onto a plate and microwave. Set the maximum power and time to 5 minutes.

During the entire process and 10 minutes after it, do not open the device door. Let the treat cool in the microwave. After that, you can invite everyone to the table.

The nuances of preparing the famous dessert

Translated from French, the word “meringue” is translated as “kiss”. And it is no coincidence that this dessert was given such a comparison. Tender, melting in the mouth, soft on the inside and crispy on the outside, the meringue has a refined taste. Because the dessert only requires two main ingredients, it seems like a piece of cake to make. In fact, this is far from the case. If you don’t know how long to bake the meringue and other nuances, the meringue won’t work. The subtleties of preparing the perfect French dessert are as follows:

1. To obtain a fluffy mass, the whites are cooled together with the bowl and whisks before beating. Even sugar is recommended to be placed in the refrigerator for a while. The lower the temperature of the ingredients, the better the dessert will turn out.
2. The mixer dishes and whisks must be perfectly clean, without a drop of grease. During whipping, the mass increases in volume 4-5 times, so the container must be deep enough.
3. It is not recommended to beat egg whites in a metal bowl. Otherwise, the protein mass will darken.
4. Determining whether the whites are well beaten is quite simple. You need to lift the whisk and see if the mass falls off. You can also turn the container upside down. If the mixture does not flow down the walls and holds firmly in the bowl, then the whites are well beaten.
5. Place the meringue using a pastry bag or a tablespoon and only on a baking sheet lined with parchment. It is recommended to use clean paper for each new batch of cakes.

Classic meringue recipe in the oven

Traditional French meringue can also be prepared at home. The result will be a surprisingly airy treat. Covered with a thin crispy crust and dry inside, it quickly melts in your mouth. Amazingly delicious.

To make fifty small cakes, you will need:

• three egg whites;
• one and a half glasses of sugar;
• a pinch of citric acid and salt.

Preparation:

1. Take three fresh eggs (the freshest ones) and, after breaking the shell, pour the egg into your palm. The white will flow into the substituted container, and the yolk will remain in your hand.
2. Heat the egg white to room temperature. When whipped, it will give a high-quality foam mass.
3. After adding a pinch of salt, start beating - 2 minutes at minimum speed.
4. When a moderately thick foam appears, gradually add sugar or powder, teaspoon by teaspoon. Simultaneously with the first portion of sugar, add citric acid (literally a few crystals).
5. The appearance of sharp foam peaks that do not fall off or fall out of the container when turned over will tell you that the quality control test has passed perfectly.
6. Prepare a baking sheet, line it with parchment and place the cakes onto the sheet. A pastry bag with a nozzle or a damp spoon will do. Keep the distance between meringues 3-4 cm.
7. The meringues should dry out gradually in the oven. This means that the most correct temperature is no more than 110-120 degrees.
8. Cooking times may vary for different ovens. Aim for 1.5-2.0 hours.
9. The finished meringue is dry to the touch and does not leave traces of touch. When lightly tapped, a slight rustling sound is heard. The color is white or slightly beige. The middle of the fault is dry.

It is recommended to remove the homemade delicacy from the oven only after it has cooled completely. Crispy cakes can be served with a cup of coffee or decorated with airy towers on a large cake.

Whisk

Now let's start whipping. This is easier and easier to do using a mixer. We start with low speeds, gradually increasing them to maximum. For best results, you can add a pinch of salt at the beginning of the beating process. As soon as we see that a characteristic trace remains from the whipped whites, we begin to gradually add sugar. After this, beat the whites well. This may take about 10 minutes. The mass should become fluffy, dense and, as confectioners say, “hard peaks” should remain when the mixer is removed from the bowl.

Multi-colored meringue with almonds

Beautiful multi-colored meringues are convenient to prepare for a children's party.

Required ingredients:

• three egg whites;
• half a glass of granulated sugar;
• half a glass of powdered sugar;
• half a glass of ground almonds;
• food coloring.

Preparation:

1. Prepare a sweet protein mass in a proven way.
2. Grind almonds in a coffee grinder and mix with powdered sugar.
3. Divide the “dough” into several parts and add your own dye to each.
4. Use a spoon or spoon to place the raw meringues into the multicooker bowl in the form of small circles. A cone shape is not needed if you plan to make a cream puff treat.
5. Cook with the lid open for the first 10 minutes. Then dry for a quarter of an hour under a tightly closed lid.
6. After the call, do not take out the meringue for another 10 minutes.

Multi-colored almond cakes can be sealed with buttercream. You will get a beautiful puff pastry with a delicate cream inside.

Rules for preparing ingredients

The perfect cake with the right crunch will be obtained if two conditions are met:

1. Properly prepare fluffy protein mass.
2. Strictly adhere to the specified baking regime.

Secrets of making delicious meringue:

• For work it is better to use proteins at room temperature. They make a particularly airy meringue. Although many people use chilled raw materials for work, they quickly become foam. Choose what is more convenient for you.
• The yolk should be carefully and completely separated. You won't be able to get lush foam with it.
• The dishes in which the fluffy protein is cooked must be degreased. There should not be even a drop of moisture on it. You can additionally wipe the walls with vinegar.
• To prepare an exceptionally snow-white delicacy, you can add a couple of drops of lemon juice. In the protein “dough” it works as a preservative and stabilizer of foam fluffiness. Salt has similar functions.
• The speed of the beating process must be increased gradually. This will allow you to prepare a fluffy and dense protein foam. If necessary, if the whites settle, they can be beaten again.
• Multi-colored cakes can be made using dry dyes (or in gel form). They are added to the composition at the very end and, in the case of a dye in the form of a gel, a little starch is added.