Recipe for meringue, as well as ways to diversify it

It is believed that making cookies meringues at home is quite difficult. This is an erroneous opinion, the recipe for meringue is simple, but requires an attentive attitude to detail. Below we describe them in more detail.

The recipe for meringue.

Ingredients:

• 4 fresh chicken eggs. In order to bake a meringue cookie, we need only proteins.
• 200-300 grams of sugar.

Preparation:

Squirrels carefully separated from the yolks, put in a convenient bowl. Mixer whisk them in a thick foam until the so-called "peak state". Peaks are steadily worth "traces" from the blades of the mixer pulled out from the beaten mass.

We start to add sugar. Do this carefully, without turning off the mixer. Sugar is added in two or three doses.

Whipped with sugar proteins should become more elastic. Their readiness is checked by turning the bowl over, the "correct" mass does not flow out.

Bread is covered with baking paper. If it is not, you can use plain white office paper.

The whipped foam is spread on paper using a cooking syringe. Portions should be small, in size commensurable with the volume of foam, placed in a teaspoon (with a slide, of course). By the way, if there is no syringe in the household, the proteins can be spread with the same teaspoon. In this case, there will not be decorative stripes on the finished cookie.

Put the baking tray in the oven, heated to 100 - 130 degrees, and leave the meringue to dry. The process will take about one and a half hours (plus or minus), the temperature is 100-110 ° C throughout its entire length.

The finished meringue is left to cool in the oven. After cooling, carefully remove it from the paper.

The subtleties of meringue preparation.

They can be divided into two groups.

The first is connected with obtaining a high-quality protein mass, whipped into a "cool" foam. What is recommended:

1. Eggs should be chilled.

2. When separating proteins, you must ensure that they do not get a drop of yolk.

3. The whisking bowl should be clean and dry. No fat or water.

4. You can add sugar after the initially stable foam giving peaks is obtained, as already mentioned. Total whipping time - no more than 10 minutes.

5. Some believe that it is better to use powdered sugar for meringues. Perhaps, but this does not affect the end result.

The second group is associated with the drying process.

1. The baking temperature should not be high.

2. During cooking meringue, the temperature in the oven should not change drastically. Therefore, do not open the oven until almost the end of drying, that is until the moment when you need to check the cookie availability.

3. It is important not to allow the meringue to stick. This can happen at a higher temperature or if the cookies are "overexposed" in time.

4. Cool meringue should be in the oven (along with the oven).

That's all. Apparently, the recipe for meringue is simple.

Next, let's briefly consider how to bake a meringue in an unusual format.

A few simple ways to diversify the recipe for meringue.

The taste of the cookie can be slightly changed by adding to the proteins a small amount of vanilla sugar. The result is a meringue with a light vanilla flavor.

The second way is to add nuts to the liver. For this, small pieces of nuts are laid out on a baking sheet, and the protein mass is spread over each of them. After drying, there will be a piece of walnut inside each cookie.

Nuts can be any, the most exquisite is the combination of meringues and almonds.

The third way is to make marble meringues. To do this, melt and cool a hundredgram black chocolate bar. Then, we emphasize, the chilled chocolate is gently poured into the protein foam and mixed lightly. We do not strive for homogeneity of the mixture. The resulting mass should look like a poorly mixed, contain dark and white stripes. Also will look and ready marble (hence the name) meringue cookies.