Meringue (meringue)
Basic meringue recipe. Meringue almond, in Spanish, custard, sticks, lemon, chocolate, mint, with nuts, cookies, cake, pastry.
Meringue, meringue French dessert made from whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder). Often meringues are flavored with vanilla and a small amount of coconut or almond extract. They are light, airy and very sweet.
Story
Word Meringue comes from fr. baiser - a kiss. For the word Meringue There are two hypotheses regarding its origin. According to the first, meringues were invented in the Swiss city of Meiringen by the Italian chef Gasparini. However, another point of view is considered more likely: the first use of the word "meringue" was François Massialo in a cookbook published in 1692.
Kinds
There are several types of meringue that are used as a top layer for other desserts (French floating island, lemon meringue pie, etc.) or as a dish on its own. Meringues also differ in the way they are prepared.
The so-called "Italian meringue" is cooked on boiling sugar syrup, after which it is used in various cakes or baked separately, and "Swiss meringues" are first beaten over a water bath, and then they are allowed to cool, without stopping beating, and then baked.
"Swiss meringues" are most often used for the Pavlova Cake dessert. The most common are "French meringues".
Cooking
Meringues are baked at a low temperature (80 - 108°C) for a long time. After baking, they for a long time stay in the oven, earning them the name "forgotten cookies". Ready meringues should be dry and crispy, without a dark crust. It is impossible to store meringues in the refrigerator, because they become damp; in sealed packaging, they can be stored for about a week.
If meringues are used as the top layer of another dessert, they can be baked at a higher temperature and for a shorter time. Such meringues are softer and have baked tips.
Cooking meringue is not difficult if you follow a few basic rules. Eggs must be taken chilled, and all utensils used must be absolutely clean and without the slightest trace of fat. Stop whipping the whites immediately after the formation of a stable foam, since prolonged whipping will not improve the result. Meringue dries very slowly over low heat. If the recipes indicate a higher baking temperature, then it is supposed to get crumbly meringue not entirely, but only on the outside, and inside it will be soft and tender.
2 proteins, 100 g of granulated sugar.
Whip egg whites into soft peaks. Add half the sugar and continue beating until the mixture holds its shape and is glossy. With a metal spoon, carefully combine the rest of the sugar with the meringue mass. Line a baking sheet with parchment paper and stack 6-8 servings of meringue in heaps. Bake the meringue over low heat for 2-3 hours. Cool on the grid.
2 proteins, 100 g of granulated sugar, 100 g of ground almonds, a few drops of almond essence, 12 almond halves.
Whip the whites into a strong foam. Add half the sugar and continue beating until the mass begins to form a stable foam. Stir in remaining sugar, ground almonds and almond essence. On a greased and paper-lined sheet, place twelve round blanks from the meringue mass and half an almond on top of each half. Bake the cookies in a preheated oven at 130°C for 2 to 3 hours until the meringue is dry and crumbly.
225 g granulated sugar, 225 g ground almonds, 1 protein, 100 g whole almonds.
Beat sugar, ground almonds and egg white to make a smooth dough. Roll the dough into a ball and flatten with a rolling pin. Cut into small round pieces and lay them on a greased sheet. Place a nut in the center of each cookie. Bake in a preheated oven at 160°C for 15 minutes.
4 proteins, 225-250 g of powdered sugar, a few drops of almond essence.
Whip the whites until foamy, then in portions, without ceasing to beat, add the powdered sugar, and then the almond essence. Set the bowl of egg whites over a saucepan of water simmering over low heat and continue beating until the mass retains its shape and, after the beater is removed, a deep trace remains in the mass. Cover a baking sheet with parchment and draw 6 circles with a diameter of 7.5 cm on it. Place half of the mass inside the circles as a base. Place the rest of the mass in a pastry bag and lay in two layers along the edge of each of the bases. Dry the cookies in an oven preheated to 150 ° C for about 45 minutes.
2 proteins, 100 g of granulated sugar, 75 g of ground almonds, 25 g of softened butter, 50 g of powdered sugar, 2 teaspoons of cocoa powder, 50 g of melted chocolate without additives.
Whip the whites into a strong foam. Whisking constantly, add sugar in batches. Connect with the mass of nuts. Lightly grease a sheet with vegetable oil and pipe 5 cm long meringue sticks through a nozzle with a diameter of 1 cm. Bake cookies in an oven preheated to 140 ° C for 1 - 1 1/2 hours. Cool down.
Beat butter (margarine) with powdered sugar and cocoa. Combine two cookies with this cream. Melt chocolate over simmering water. Dip the ends of the cookies into the chocolate and set aside to cool.
150 g blanched almonds, 2 egg whites, grated rind of 1/2 lemon, 200 g granulated sugar, 2 tsp lemon juice.
Roast the almonds in an oven at 150°C for 30 minutes until golden and fragrant. Chop a third of the nuts coarsely, and the rest finely.
Whisk the egg whites until stiff and combine the lemon zest and two thirds of the sugar with them. Pour in the lemon juice and beat until the mixture holds its shape and is glossy. Put the remaining sugar and ground nuts, and then chopped nuts. Spread the meringue in portions on a greased and foil-lined sheet and place in the preheated oven. Immediately reduce the temperature to 110°C. Bake 1 1/2 hours until cookies are dry.
2 egg whites, 100 g granulated sugar, 100 g plain chocolate, 150 ml heavy cream, whipped.
Whisk the whites to form a soft foam. Add half the sugar and beat until a well-shaped mass is formed. With a metal spoon, lightly combine the rest of the sugar with the proteins. Line a baking sheet with parchment and lay out 8 slides from the meringue mass. Dry the cookies on the smallest heat for 2-3 hours. Cool on the grid.
Melt chocolate over simmering water. Cool slightly. Gently dip four of the eight cookies into the chocolate so that they are coated on all sides. Arrange cookies on greaseproof paper. When the chocolate has hardened, combine the glazed meringue cookies with the whipped egg whites.
3 proteins, 100 g of granulated sugar, 75 g of crushed mint cakes in chocolate.
Whip the whites into a strong foam. Gradually add sugar and beat until a stable mass is formed. Combine mint tortillas with protein mixture. Spread the mass on a greased and paper-lined sheet in small portions. Bake in a preheated oven at 140°C for 1 hour until the meringue biscuits dry out.
Meringue with chocolate chips and nuts
2 proteins, 175 g granulated sugar, 50 g chocolate chips, 25 g chopped walnuts.
Preheat the oven to 190°C. Whip egg whites into soft peaks. Add sugar in batches and beat until thick. Combine chocolate chips and walnuts with proteins. Put the mass in small portions on greased sheets and place in the oven. Turn off the heat and leave the cookies in the oven to cool completely.
100 g hazelnuts, 2 proteins, 100 g granulated sugar, a few drops of vanilla essence.
Leave 12 nuts for decoration, and chop the rest. Whisk egg whites into firm foam. Add half of the sugar and continue to beat until a stable foam forms. Combine the remaining sugar, ground nuts and vanilla essence with the proteins. Put 12 round blanks from the mass on a greased and paper-lined sheet and put a nut on each cookie. Bake in a preheated oven at 130°C for 2-3 hours until the cookies are crumbly.
Layer cake with meringue and nuts
50 g softened butter (margarine), 150 g granulated sugar, 4 eggs, whites separated from yolks, 100 g wheat flour, 2 tsp baking powder, a pinch of salt, 4 tbsp. spoons of milk, 1 teaspoon of vanilla essence, 50 g of finely chopped pecan kernels.
For custard: 250 ml of milk, 50 g of granulated sugar, 50 g of wheat flour, 1 egg, a pinch of salt, 120 ml of heavy cream.
Pound butter (margarine) and 100 g of sugar to get a fluffy mass. Gradually add the yolks, then add the flour, baking powder and salt, adding the milk and vanilla essence in batches. Divide the dough into two 24 cm diameter molds, greased and lined with paper, and level the surface. Whip the whites into a strong foam, then add the rest of the sugar and beat until a well-kept mass is formed. Cover the dough in the forms with a layer of meringue and sprinkle with nuts. Bake the cakes in an oven preheated to 150 ° C for 45 minutes until the meringue is dried. Lay the workpieces to cool on the grid.
Prepare the custard. Mix a small amount of milk with sugar and flour. Bring the rest of the milk to a boil, pour into the sugar-flour mixture and whisk until the ingredients are completely combined. Rinse the pan, place the mixture in it and bring to a boil, stirring constantly, then cook, stirring constantly, over low heat until thickened. Remove cream from heat, add egg and salt and cool slightly. Beat egg whites until stiff and fold into cream. When the cream has cooled, layer the baked meringue cakes with it.
175 g shelled hazelnuts, 3 egg whites, 225 g granulated sugar, 1 teaspoon vanilla essence, 1 teaspoon cinnamon hammers, 1 teaspoon lemon peel, rice paper.
Coarsely chop 12 nuts, and finely crush the rest. Whisk the whites into foam. Gradually adding sugar, continue to beat until a stable foam forms. Combine crushed nuts, vanilla essence, cinnamon and lemon zest with proteins.
Spread a full spoonful on a lined rice paper baking sheet. Flatten the laid out slides into thin strips and leave to harden for 1 hour. Bake in a preheated oven at 180°C for 12 minutes until the cookies are firm.
Layer cake with meringue and walnuts
100 g softened butter (margarine), 400 g granulated sugar, 3 egg yolks, 100 g wheat flour, 2 teaspoons baking powder, 120 ml milk, 100 g walnuts, 4 egg whites, 250 ml heavy cream, 1 teaspoon vanilla essences, cocoa powder for sprinkling.
Pound butter (margarine) and 75 g of sugar into a lush mass. Gradually add egg yolks, then flour and baking powder, alternating with milk. Pour the dough into two 24 cm diameter molds, greased and dusted with flour. Leave a few halves of walnuts for decoration, and chop the rest and sprinkle the dough in the molds. Add the remaining sugar to the whites whipped into a strong foam and continue to beat until the mass becomes thick.
Lay the whipped egg whites on top of the nut sprinkles. Bake the blanks (cakes) in an oven preheated to 180 ° C for 25 minutes. If the meringue is browning too much at the end of baking, place greaseproof paper on top.
Let the cakes cool in the molds, then remove and lay the meringue layer up.
Whip cream with vanilla essence until stiff. Layer the cakes with half of the creamy mass. The cakes should be folded with the meringue layer up. Cover the top of the cake with the rest. Decorate the cake with leftovers walnuts and sprinkle with sifted cocoa.
2 proteins, 100 g granulated sugar, 150 ml heavy cream, 350 g strawberries, cut into slices, 25 g grated chocolate without additives.
Whip the whites into a strong foam. Add half the sugar and continue beating until the mixture is thick and glossy. Combine the remaining sugar with the protein mass. Using a pastry bag, shape into 6 cakes and place on a baking sheet. Bake in a preheated oven at 140°C for 45 minutes. The cookies should be crumbly and light golden. The inside of the meringue will remain relatively soft. Remove cookies from sheet and cool on wire rack.
Whip cream until thick. Using a spoon or a pastry bag, coat the meringue circles with half of the cream, then top with strawberries and garnish with the remaining whipped cream. Sprinkle the meringue with grated chocolate.
2 proteins, 100 granulated sugar, 150 ml of heavy cream, 2 tbsp. spoons of powdered sugar, 225 g of raspberries.
Whip egg whites into soft peaks. Add half the sugar and continue beating until a firm foam forms. With a metal spoon, carefully fold in the rest of the sugar. Line a baking sheet with parchment paper and roll out the mass of meringue in small swirls. Dry the cookies for 2 hours on the lowest heat. Cool on the grid.
Whip cream until thick with powdered sugar and add raspberries. Connect the cookies in two pieces with raspberry cream and put on a dish.
3 proteins, 100 g of ground almonds, 225 g of granulated sugar.
Whisk the egg whites into firm foam. Combine the almonds, half the sugar with the mass and beat again until thick. Add the rest of the sugar. Spread the mass in small circles on a greased and paper-lined baking sheet. Bake in a preheated oven at 150°C for 50 minutes.
The cookies should dry out and become crumbly around the edges.
4 squirrels, 225 g brown sugar, 50 g chopped hazelnuts, 300 ml heavy cream, a few whole hazelnuts for decoration.
Whisk the whites to form a soft foam. Adding sugar in portions, continue beating until the mass becomes thick and glossy. Spoon the batter into a piping bag fitted with a simple 1cm nozzle and place in two spirals on a greased and parchment-lined baking sheet. Separate 1 tbsp. a spoonful of chopped nuts and sprinkle the meringue bases. Bake in a preheated oven at 120°C for 2 hours until the cookies are crumbly. Transfer to the grid and cool. Whip the cream until thick and carefully fold in the remaining nuts. Layer the baked blanks with most of the whipped cream. Cover the top of the cake with the rest of the buttercream and garnish with whole nuts.
We present to your attention a recipe for a very tasty treat that not only children fall in love with.
It's not very pretty, of course. appearance but insanely delicious. These yummy treats just melt in your mouth. In Germany at Christmas they are served in many families. When I once tried to cook them, I was pleasantly surprised by them. palatability. They are truly divine. Try it too. Save the recipe.
Required Ingredients
For the meringue
- 110 gr powdered sugar
- 100 gr almond flour
- 100 gr chopped almonds
- 1 teaspoon cinnamon
- 2 squirrels
For sprinkling
- 20 gr powdered sugar
Starting the process
- First of all, you need to sift the powdered sugar.
- Take a baking sheet and put parchment paper on it. Then we shake a sieve over it, through which the powder was sifted. Thus, we will sprinkle a little paper, which is what we need.
- Then, using a mixer, you need to beat the whites into foam. She must be strong. Remember that you need to beat the whites gradually increasing the speed: from minimum to maximum.
- When you have already made a high speed of whipping, then in small parts we begin to add powdered sugar.
- Then add cinnamon, almond flour and chopped almonds. When adding these ingredients, we no longer use the mixer, but gently mix with a spoon.
- Then, using a teaspoon, spread portions of the almond-protein dough on a baking sheet, while helping to plant them with a second spoon.
- We send it to the oven to bake at 130 degrees for 25 minutes at an average level without air circulation.
- After the required time has elapsed, we take them out and let them cool completely. Then you need to sprinkle with powdered sugar and carefully transfer to a dish for serving.
You may also like the recipe of which you will find on our Recipe Ideas website.
Bon Appetit!
Neuroscientists argue that happiness is a physiological illusion that we fall into for very short periods of time. For example, for those couple of minutes until the meringue melts in our mouths. On this page - 3 meringue recipes at once and all the secrets of making meringue at home. Each meringue recipe is with detailed step-by-step photos.
The first of the three proposed recipes is a basic version of meringue with nuances and cooking tips, followed by two recipes with bells and whistles. As the saying goes, "med-len-but, so that everyone can understand." And so that everyone succeeds, because meringue is a capricious thing.
Meringue is a dessert, a protein cake that is whipped with sugar until a dense airy mass, after which the mass is laid out in the form of a cone and baked to a dense surface and a tender, slightly viscous center.
The nuances of making the perfect meringue at home. A culinary trick for a unique meringue is, but baking them is no less important. The oven must be preheated to 150 ° C, then we put a baking sheet with meringue in it and turn off the oven. The cooking process requires patience - the meringue will be ready when the oven has completely cooled down. You can put the meringue in the oven in the evening - to morning breakfast get an excellent dessert, the degree of dryness that is typical for an ideal protein treat. These are the main tricks of the meringue recipe snow white color from the famous culinary specialist Delia. For more familiar methods of preparing meringue, see below.
Basic meringue recipe without secrets (Delia's way of English cooking)
- 3 eggs (whites only)
- 160 - 175 g sugar or powdered sugar
- citric acid - a pinch
- whisk
- cup or bowl
1. Take 3 fresh eggs, in fresh it is easier to separate the protein. Separate the protein in each egg separately into a cup or small bowl, and only then move the separated protein into a common whisking bowl. Then the awkwardly broken yolk will not mix with the previously separated whites and spoil them. Eggs should be cold, preferably straight from the refrigerator.
2. Sugar is required at the rate of 55-60 g for each egg white. To prepare meringue from three egg whites, weigh 180 g of sugar into a clean fat-free dish.
Prepare the mixer and pour some sugar into the bowl with the egg whites. In the process of whipping the proteins, you will add sugar, but not more than a tablespoon at a time.
Do not rush, gradualness is important in this matter.
3. Turn on the whisk on low speed and beat for about 2 minutes until the contents are filled with air bubbles, like champagne in a glass.
For more egg whites, the whipping time must be increased.
The mass will keep getting thicker. It won't turn white right away, but it will get closer to it.
Somewhere in the process, pour granulated sugar and put a pinch on it citric acid- this is the way to "bleach" the meringue.
4. Beat at medium speed for about a minute, switch the whisk to maximum speed and beat until a dense stage, which is easy to determine: lift the whisk with beaten egg whites - at the end they will form a peak that does not fall down.
You can also check the readiness of the meringue condition with a spoon - the mass of a satin shade should not spread.
5. Spread the whipped mass with a spoon on parchment paper laid on a baking sheet. Start baking. It is better to bake on low heat so that the meringues do not burn out, but the middle is baked. To do this, preheat the oven to 150 ° C, put a baking sheet, reduce the temperature to 140 ° C, dry the meringue a little, and turn off the oven after 15 minutes.
Important! Ready meringue remains in the oven until completely cooled.
It is possible in another way (and this is more familiar): bake the meringue for about 1-1.5 hours at a temperature of 100 -120 ° C.
That's it, you've made the meringue recipe. I hope it wasn't too difficult and you did well. Spread the meringue on nice plate and serve.
Steamed almond meringue recipe
In addition to the main ingredients, proteins and sugar, additional ones can be included in the meringue recipe. Almonds, for example - they will give the dessert an amazing taste. Or other nuts: walnuts, hazelnuts, peanuts, pistachios - each with its own individual accent.But nuts, of course, are not all that meringue can be enriched with. We will layer the meringues butter cream- and this is a real "gloss" of enjoyment of taste. And so that you are not afraid to complicate the meringue, we will make it for a couple - this method gives a 100% guarantee that the meringue will turn out. According to connoisseurs, with the assistance of heat in the form of steam, protein and sugar are bonded almost at the molecular level, so the baking process runs smoothly.
Recipe Ingredients
- proteins - 2
- sugar - 110 grams
- almonds - 36 grams
- vanilla sugar - 2/3 sachets
- Chop the almonds into small pieces
How to make almond meringue
Pour into a wide bowl hot water and put a bowl for whipping egg whites. The bowl must not touch the water! Only steam will heat our mixture.
Put the egg whites in a bowl and beat them with a mixer at high speed.
As soon as they begin to thicken, start adding granulated sugar and vanilla sugar.
Continue beating until the egg whites are glossy and firm (this will take about 10 minutes).
Remove the bowl from the water bath. Stop beating, add almonds, mix gently.
Pour the mixture into a cornet. Holding it vertically, squeeze any figures onto a baking sheet covered with parchment: patches, snails, zigzag stripes, hearts - fantasize and do.
Place the baking sheet in an oven preheated to 100 degrees. Bake for about an hour.
Butter cream for meringue
We will also make the cream in a water bath.
Ingredients
- butter - 100 grams
- egg - 1
- sugar - 2 tbsp. spoons
- alcohol for flavoring - 2 teaspoons
Instruction
Pour hot water (40 degrees Celsius) into the container. Place another bowl on top and crack the egg into it. Beat it with sugar into a thick meringue.
Whisk butter in another bowl room temperature. Continuing to beat, add according to Art. spoonful of egg mixture. Add alcohol at the end.
Place the whipped mixture in the refrigerator to chill.
Ready and cooled meringues spread with cream on the flat side and connect in pairs.
It turns out such fantasy, bizarre curly beauties (how did you “sculpt” them)
Meringue recipe with chocolate and sesame seeds
Very tasty and unusual recipe meringue, in which toasted sesame seeds and drops of chocolate were combined. It's worth a try, even if it doesn't seem to fit. Believe me, how it fits together! Chocolate and sesame in a protein shell - one of the most unusual dessert flavors!Recipe Ingredients
- proteins - 2
- sugar - 100 grams
- black chocolate - 50 grams
- sesame - 35-40 grams
- lemon juice - incomplete teaspoon (2/3)
Preparation of meringue "chocolate sesame"
Roast the sesame seeds until light golden brown. Be sure to let it cool before cooking the meringue.
Coarsely grate the chocolate.
Place whites in a bowl. Beat them at high speed and as soon as they start to thicken, add the lemon juice.
While continuing to beat, add the sugar. The protein mass should become very steep. Stop whipping.
Add sesame seeds and stir in gently. Add chocolate and stir again gently.
You can form a meringue, as in previous version, with the help of a cornet, or you can just use a spoon. If you want small balls, then a teaspoon; more clouds will turn out if you spread dessert.
Take two spoons - one to collect, the second to clean off the first.
Place the balls on a baking sheet lined with baking paper.
Put in an oven preheated to 150 degrees. Bake for 25 minutes. It is better to cool on a kitchen rack.
The main secrets of making the perfect homemade meringue
Let's sum up a little. To get the meringue:
Use clean and dry utensils, water is unacceptable in any form; it is not recommended even to bake meringues in wet weather;
- you can additionally degrease the dishes by wiping them with a swab dipped in vodka;
- there is an opinion that if you wipe the walls of the whipping dish with a piece of lemon, the proteins will turn out to be especially lush and steep;
- observe the temperature regime, the meringue is not baked, it is dried; if your oven has a convention function, use it to expel any hint of moisture.
Light and airy meringue is one of the most delicious treats for sweet tooth. The origin of meringue is France and the word meringue in French means kiss. In addition, the names, meringues are also called “meringue of love”, “Spanish wind”, as well as “French meringues”. There is no exact version of where exactly this wonderful delicacy appeared, and who invented it. There is a legend that a confectioner named Gasparini first made meringue in the city of Meiringen. Actually, the city of Meiringen may have given this dessert its second name - meringue. There is another version, according to which, the meringue was invented by Francois Massialo and wrote it down in his cookbook. Thanks to this easy-to-make dish, Massialo quickly became one of the most famous pastry chefs of his time, and at first it was a dish exclusively for royalty. But very soon this dish began to be prepared in many restaurants, thanks to which meringue became famous all over the world.
Due to the ease of preparation, there are so many variations of meringue preparations all over the world. They are divided according to the method of preparation: for example, there are Italian, Swiss and French meringues. Meringue can be served as an independent dish, or used as part of a dessert. Meringue is used for Pavlova dessert, for lemon pie, cake Secret of the actress and a lot of other desserts.
This article will describe two meringue recipes: classic meringue and meringue with almonds.
Classic meringue recipe in the oven
Ingredients:
- Chilled egg whites 4 pcs.
- A small pinch of vanilla
- Sugar 250 g
- a little flour and vegetable oil for wiping the tray
How to make homemade classic meringue:
1. We take chicken eggs, break and separate the proteins.
2. Using a mixer, beat the whites and gradually increase the speed of the mixer. A thick foam should appear.
3. We begin to add vanillin and sugar to the proteins in small portions until this mass becomes elastic and thick.
4. Parchment paper should be placed on a baking sheet, grease the paper with oil and sprinkle with flour on top.
5. Use a serving spoon or a pastry bag to evenly spread the mass on a baking sheet in small pieces and leave to bake in the oven. The meringue will bake for an hour. Set the temperature to 100-120 degrees.
How to make meringue with almonds at home
Ingredients:
- 1 tsp ground cinnamon
- Egg whites - 2 pcs.
- Brown sugar -120 g
- 50 g almonds
- A pinch of salt
Cooking:
First you need to fry the almonds in a pan without oil. Fry until light brown. After that, you need to shift the nuts in a saucer and wait until they cool. When they have cooled, the nuts should be cut into small pieces with a knife.
Then beat the eggs in another bowl and separate the whites from the yolk. Beat the whites with the help of a mixer and begin to add brown sugar slowly to the proteins and continue to beat.
After all the sugar is added and mixed with the proteins, add the cinnamon and mix again.
When the whites, sugar and cinnamon are whipped to a viscous mass, we take a pastry bag and evenly distribute the mass onto a baking sheet. If you don't have a pastry bag, you can use a serving spoon.
Sprinkle chopped almonds and cinnamon, if any, on the finished mass and put the baking sheet in the oven.
Meringue with almonds is baked in the same way as classic meringue: approximately 1 hour. The oven temperature is 100-120 degrees.
Most The best way Meringue storage is paper bags. You can't keep meringue in the fridge. At cold temperatures, they lose volume and become damp. If you want to decorate meringue, then you can do it with many different ways. You can cover the surface of the meringue with glaze (fruit or chocolate), decorate the meringue with fruits, jelly, sweets, sprinkle coconut flakes and much more. It's all up to your imagination, so don't be shy and experiment boldly! Almost every person who cooks meringue has his own unique way of preparing and serving airy treats.
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This almond meringue (or almond meringue) is a typical recipe German cuisine, and I'm not sure if it's known in other countries. In German, any oven-baked protein cream products with any nuts or grains are called "macrons". If they just say "macrons", these almond meringues are automatically meant. If some other type of nut is called, or, for example, sesame, it means that meringues are no longer with almonds, but with that very other one.
Do not confuse German macrons with, they are rather more related. In general, these strange fritters are a German confectionery creativity, they are sometimes translated as almond meringues, at other times as almond meringues, so decide for yourself how to count them.
Don't look what they look like favorite treat Frankenstein's monsters (by the way, they are still not the most terrible in their macron family, the most terrible are called "hornet's nests" and look very similar!) They usually make this almond meringue during Advent, at Christmas. From which, I think, it becomes clear that the little thing tastes not at all as creepy as it looks. After all, what worsens their appearance so much - the use of not only almond flour, but also chopped almonds - gives this meringue an unusually intense nutty taste. And the meringue with large pieces of almonds, and not just with almond flour - this is an absolutely indescribable feeling on the bite! They are different than all the other almond meringues I know. In my opinion, they are the most almond!
Sift the powdered sugar before you start making macrons.
Shake the sieve through which it was sieved over a baking sheet covered with confectionery paper to cover it with a thin layer of powder. By the way, I can only recommend this technique when baking other types of meringues!
Whisk the whites into a strong foam. Beating is carried out with a gradual increase in speed from low to higher.
At high speeds, pour powdered sugar into whipped proteins in a thin stream. Whip protein cream.
In the protein cream, mix the cinnamon, almond flour and chopped almonds with a spoon. With a spoon, not a mixer.
With two teaspoons, spread the flakes of almond-protein dough on a baking sheet on top of the powdered sugar. With one spoon we scoop up the mass, with the other we help to put it down from the first.
We bake almond meringue in the oven at a temperature of 130 degrees for 25 minutes at an average level without air circulation, and then, if you have a grill in the oven, in addition to baking sheets, we do a very interesting thing - let the meringue slip along with the paper from the baking sheet through the flat edge of the baking sheet on the grid. We bake the meringue on the grate at the same temperature for another 5-10 minutes - after 5 minutes just look so that it does not start to get dark. Thus, we avoid the problem of undercooked bottoms.
Well, and the final touch - since the cookies are Christmas, it is customary to sprinkle them with powdered sugar on top. It's like snow. Packed cinnamon-yellow snowballs, powdered with fresh snow.
Allow the almond meringues to cool completely before transferring them off the wire rack and paper. While they are warm, they are very, very fragile. However, like any meringue.
Well, here, from this angle, it seems, the bite on the cookie is better visible.
