Meringue or airy treat
Content
Did you know that the word "baiser" means "kiss" in French? Of course! What can compare to this tender, light, and soft pastry with a crispy crust? It's simply amazing how easy it is to prepare such a delicious dish. Choose this recipe to delight your loved ones with this amazing, wonderful dessert.
Simple meringue without secrets
Ingredients:
- 3 egg whites,
- A glass of powdered sugar,
- A pinch of citric acid.
Preparation:
- Begin whisking the eggs and gradually add the citric acid and powdered sugar. Don't add everything at once, or lumps will form. Stir until the mixture thickens completely, which will take about 10 minutes. The mixture should look like the photo.
- Take a spoon and place the resulting mixture in small portions onto parchment paper.
- Meringue burns very quickly, so bake it at a low temperature of about 100 degrees Celsius. Leave the cakes in the oven until they cool completely, which will take about an hour to an hour and a half.
Microwave cakes
Who said making meringue requires a lot of time and effort? This recipe is for those who don't like to wait.
Ingredients:
- 1 protein,
- 100 g of sugar,
- Chocolate chips or fruit syrup.
Method of preparation:
- Mix all ingredients thoroughly.
- Roll the resulting mixture into balls and place them in a parchment-lined muffin tin. Don't overdo it; each serving should weigh about 10-15 grams.
- Microwave the cakes on high power for about two minutes. You'll see the meringue rise. Let them cool, then remove and sprinkle with chocolate chips or drizzle with syrup.
Mocha
Ingredients:
- 2 proteins,
- 2 tablespoons of sugar,
- a glass of almonds,
- a tablespoon of instant coffee,
- chocolate to taste,
- a pinch of salt.
Preparation:
- While constantly stirring the whites, add salt, coffee and sugar.
- Grind the almonds and add to the mixture. Mix thoroughly again.
- Place the meringue in small portions on parchment paper and bake for an hour at 100 C.
Original meringue
This is a surprising recipe, as the ingredients don't include eggs. It turns out you can make meringue without them.
Ingredients:
- Vanillin,
- Flax seeds,
- A glass of sugar,
- Lemon juice - less than half a teaspoon,
- 750 ml of water.
Method of preparation:
- Simmer the flax seeds for about an hour. You should get a thick, sticky consistency, like the one in the photo.
- Strain the water, remove the seeds and let the liquid cool.
- Pour it into a blender, add sugar and vanilla. Blend for about 10 minutes.
- Bake for about an hour in convection mode at 85 C, then another hour at 100 C.
Afghan dessert
An ancient recipe for preparing a traditional Asian delicacy.
Ingredients:
- 3 eggs,
- 2 tbsp. milk,
- 70 g flour,
- 100 g of sugar,
- A glass of raisins,
- A glass of walnuts.
Method of preparation:
- Pour milk into the yolks and add flour, mix.
- Roll out the resulting dough.
- Place walnuts and raisins on it,
- Mix the egg whites thoroughly with the sugar until a thick mixture forms. Place on top of the nuts.
- Bake at 120 C for 20 minutes.
A 19th-century Italian pastry
This recipe was found in a 19th century cookery teacher's book.
Ingredients:
- 8 proteins,
- 400 g powdered sugar,
- A piece of vanilla.
Preparation:
- Place the egg whites in a saucepan or piping bag, add sugar, and a small piece of vanilla. The author recommends stirring the mixture over low heat.
- Afterwards, the dessert must be placed “in the oven and cooked over low heat.”
Secrets of housewives
- To achieve the perfect consistency, your bowl and whisk should be clean and grease-free. Before you begin, dip them in boiling water and dry them thoroughly with a towel.
- To make the cake fluffier, place the eggs in warm water for 5 minutes before beating.
- Whatever meringue recipe you choose, it is preferable to use powdered sugar rather than regular sugar.
