How to cook meringue, a delicious recipe with a photo

There are three ways to prepare them: Italian, French and Swiss. Today, we will examine in detail each of the recipes of meringue and prepare them at home. Note that the coronals, as well as the dishes in which the whites will be whipped should be dry and clean.

French Meringue

Necessary ingredients:

• 
  egg - 2 pieces


• 
  sugar or powdered sugar - 100 gr.

Cooking method:

1. 
   break the egg shell and very carefully separate the proteins from the yolks. An important condition: according to the recipe for the preparation of this meringue, it is necessary that the proteins are warm. To heat them, place the bowl in a container with warm water for 10 minutes;


2. 
   start whipping the mixture at low speed, pouring sugar on ½ teaspoon. Add the speed can be when the proteins become turbid, and on their surface will appear a large foam. Do not pour all the sugar at once, otherwise the meringue may fall while baking meringue;


3. 
   it is necessary to beat until a stable protein peak is formed when the corolla is raised, which will stand firm and confident without bending;


4. 
   we form merengue on parchment paper,spread out on a baking sheet. The oven needs to be warmed up to 60 degrees and put into it the future meringue for an hour - one and a half. After cooking, leave it there until completely cooled.

Swiss Meringue: recipe

Necessary ingredients:

• 
  egg white - 2 pcs.


• 
  sugar - 100 gr.

Cooking method:

1. 
   pour sugar into the squirrels and put a bowl in a water bath. We need sugar to completely dissolve;


2. 
   start whipping the mixture at low speed, gradually adding speed to the mixer;


3. 
   Now we move the bowl in a container with cold water;


4. 
   whisk the proteins to firm peaks and bake the merengue exactly the same as the previous one.

Italian meringue: recipe

Necessary ingredients:

• 
  proteins - 2 pcs.


• 
  sugar - 100 gr. 1 tbsp. l.


• 
  water - 24 ml.

Cooking method:

1. 
   as in the French version, we put the proteins heated in a container with warm water;


2. 
   Meanwhile, we mix 100 gr. sugar with water and put on a slow fire. We leave the syrup boiling for 5-7 minutes, and at this time we begin to beat the heated proteins with one spoonful of sugar;


3. 
   when protein peaks begin to appear, the syrup needs to be removed from the fire and started to pour into the protein mass with a thin trickle, while still whisking. Do not keep the syrup on the fire for a long time, so that it does not turn into caramel;


4. 
   Beat until the mixture cools. The protein mass is so strong that it can literally be cut with a knife.

Bake Italian meringue, as well as previous versions. It holds the shape well, so it is great for decorating and interlayering cakes.

Lemon Meringue: Recipe

Necessary ingredients:

• 
  powdered sugar - 5 tbsp. l.


• 
  eggs - 5 pieces


• 
  sugar - 1 cup


• 
  corn or potato starch - 5 tbsp. l.


• 
  lemon - 2 pieces


• 
  lime - 1 pc


• 
  flour - 1 cup


• 
  soft butter - 200 gr.


• 
  salt


• 
  vanilla sugar

Cooking method:

1. 
   sift flour and mix it with sugar powder, then with ½ soft butter;


2. 
   add 1 tablespoon of water and egg yolk to the test, mix everything, wrap it in a food film and send it to the refrigerator for 40 minutes;


3. 
   then you need to rub the zest of two lemons and lime, and squeeze out the juice from them;


4. 
   Starch combine with citrus juice;


5. 
   roll the dough, put it in a mold, prick it with a fork and bake for 20 minutes;


6. 
   in starch with juice add 1 glass of water, put on fire;


7. 
   when the mixture boils, you need to make the fire minimal, and stirring constantly, add 3 yolks, lemon zest, sugar and the remaining oil. Wait until the mixture reaches the consistency of the custard and set aside to cool it;


8. 
   whip the proteins with sugar powder and a pinch of salt until firm peaks;


9. 
   on the cake, place the cooled lemon mass, top the whipped proteins and send to the oven heated to 180 degrees for 30 minutes.

Lemon meringue, cooked according to this recipe, is perfect for both everyday tea drinking and festive table.