Homemade meringue with nuts. Steaming

To get beautiful and fluffy meringues, it is better to use well-chilled eggs for whipping. I most often make meringues after baking the quiche. Since only yolks are used in the cream, and the whites are always left “to be thrown away,” I bake meringues from them. And that’s why my whites are always well chilled. So, to prepare these delicate cakes we use: - eggs; - sugar; - nuts; - a little lemon juice.

However, before you start whipping the protein mass, you need to prepare the “topping”, peel the nuts, since this is a long task and while the protein mass is whipping you may either not have time to add the nuts, or you will “beat” the mass and the meringues will not be fluffy, but will look similar for flatbreads, the more nuts there are, the tastier and more beautiful the meringues will be.

Now we separate the whites from the yolks. I do it the old-fashioned way, by hand, and don’t use any newfangled devices. This is my grandmother's theory - the more you do with your hands when cooking, the tastier the dish will be. I don't know, maybe that's true. Usually I immediately separate the whites into the mixer bowl and set them to beat.

The whites need to be beaten so that they “stand” and do not “fall” when stirred with a spoon. Only then do we start adding sugar little by little. You can’t pour out the sugar all at once; the mass will “fall off.” Let the mixer beat the mass, and you add sugar one spoon at a time. You can also add powdered sugar, it will be even tastier.

When the protein mass has already become snow-white and the sugar grains have dissolved, add a few drops of lemon to the mass; with it, our mass will “stand” better and will not “fall” quickly on the sheet while we are laying the nuts.

When the protein mass has whipped into a strong and stable mixture, we begin to form the meringues. Grease the sheet with butter and, using a dessert spoon, place the protein mass on it in small portions. Do not place it close, the meringues may increase in size and stick together. When the first layer has been laid, we begin to sprinkle the cakes with nuts. We put our meringues in the oven for a few minutes so that the meringues dry out a little.

Now let's start decorating the second layer of cakes. Again, using a dessert spoon, place the protein mass on the already prepared first layer of cakes. And again sprinkle each cake with nuts. The meringues can be completely covered with nuts, or you can do this only on the first layer, and simply put the protein mass on top. And again we send our meringues to the oven.

Bake the meringues until the whites are completely dry. You can open the oven slightly during the baking process so that it doesn’t get too hot inside, otherwise the meringues will simply bake and turn brown. You can determine if the cake is ready by simply lifting it from the sheet. If it separates smoothly, it's ready. Enjoy your tea!

When whipped, the whites and sugar turn into a snow-white cloud, and the nuts give the dessert a special charm and delicious aroma. You can use any nuts, but my favorite is hazelnuts, they suit the texture and taste of the dessert perfectly.

Total cooking time: 2 hours
Cooking time: 1-2 hours
Yield: 40-60 small meringues

Ingredients

egg whites – 4 pcs. (130 g)
sugar – 260 g
salt – 1 chip.
hazelnuts – 80-100 g
citric acid – 1 pinch

Preparation

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First of all, we prepare the nuts - it is best to take hazelnuts, they harmonize perfectly with delicate meringues and give a pronounced nutty taste. Stirring constantly, heat the nuts in a dry frying pan until all the skins crack. Then we clean and grind into fine crumbs. I used a blender with a knife attachment, with 2-3 presses the hazelnuts were finely chopped, but did not turn into powder, and both small and slightly larger pieces were preserved.

Next, separate the egg whites from the yolks (carefully so that no yolk particles get into the bowl). It is advisable to leave the whites in the refrigerator for at least a day so that they “age”. After which they need to be warmed to room temperature. If you forgot to take it out of the refrigerator in advance, you can warm it up slightly in a water bath or place it in a bowl of hot water for 20 seconds. After this, I always strain the whites through a fine sieve - directly into a mixing bowl. Straining slightly modifies the structure of the protein, it beats better and is saturated with oxygen.

I weigh the whites to determine the required amount of sugar - you need to maintain a 1:2 ratio. This time I took 4 egg whites, a total of 130 g, which means you will need 260 g of sugar. The meringues will turn out sweet, but will hold their shape well. If you reduce the amount of sugar, they will spread out and the mass will be less stable. Now that everything is ready, turn on the oven to preheat to 100 degrees and start beating.

Add citric acid and a pinch of salt to the bowl with the whites (they neutralize the cloying sweetness). Using a mixer, beat the whites into a strong foam. Begin beating on lowest speed for 1-2 minutes.

Then increase the speed one step at a time, beat for 1-2 minutes on each. And so on to the maximum.

As a result, the whites will turn into a strong and fairly thick white foam.

Gradually add sugar, continuing to beat at high speed until stiff peaks form.

The result is a dense and shiny protein mass that holds its shape well.

The entire beating process will take 7-8 minutes.

Add nuts and mix gently with a silicone or wooden spatula.

We transfer the meringue into a cooking bag with an open nozzle (the mass will not pass through the star nozzle, the nuts will get stuck).

Place small meringues on a parchment-lined baking sheet. If you don’t have a bag, you can simply lay it out with a spoon or cut off a corner of the stationery halyard. Be sure to leave space between the meringues as they will expand.

Place to dry in the oven at 90-100 degrees. Small meringues with a diameter of up to 3 cm should be baked after about 1 hour, larger ones - 1.5-2 hours. They are ready when they easily separate from the parchment, become dense and crispy not only on the outside, but also on the inside - break one piece and check. I cooked for 1 hour and then left them to cool in the oven (you can “forget” them all night, until the morning).

If you need to prepare not portioned meringues, but cake layers, then everything is even simpler here - spread the whipped protein mass with a spatula in one layer no more than 1 cm thick. Dry at 80-100 degrees for about 1 hour. It is best to make the cake crust immediately into a square or round shape of the desired diameter. I cut it with a knife to show you the porosity inside the pieces.

The meringues turn out very tender, crispy, and smell very tasty of nuts. They can be stored for 7-10 days in a dry and cool place.

Crib. How to determine baking time for meringues

The exact time depends on the size of the meringues and the desired result:

the top is crispy and the middle is soft - place the baking sheet in the oven preheated to 150 degrees, after 4-5 minutes reduce to 60 and bake for another 15 minutes;
there is “toffee” inside, and a crust on top - be guided not by the minutes, but by the cracks on the surface; as soon as the first cracks appear, immediately turn off the oven and leave it in it until it cools completely;
crispy, fully baked, browned meringue - place in an oven preheated to 100 degrees and bake for an hour and a half, after baking, leave to cool in the oven;
crispy, fully baked, snow-white meringue - place the baking sheet in the oven, preheated to 50 degrees, bake for 30 minutes, then open the door and bake for another hour and a half, after baking, leave in the oven until completely cooled.

Of course, a lot depends on the capabilities of your oven, so you will have to experiment to achieve the desired result.

Meringue with walnuts

Compound:

8 egg whites;
200 grams of sugar;
150 grams of powdered sugar;
200 grams of syrup;
150 grams of chopped walnuts;
30 grams of starch;
butter.

Cooking method:

First of all, you need to separate the yolks from the whites. After this, adding sugar little by little, beat the whites. Separately mix the starch with powdered sugar, pass through a sieve, and slowly add to the protein-sugar mixture. Line a baking tray with baking paper, then pour our meringue “dough” onto it and sprinkle with ground walnuts. Bake the cake in an oven preheated to 100 degrees for 45 minutes. When our meringue with nuts is ready, you can pour syrup on top of it to taste and serve with tea.

Simple recipe for meringue with nuts

Compound:

1 tbsp. ground walnuts;
3 chicken eggs;
1 tbsp. Sahara.

Cooking method:

So, to prepare meringue with nuts at home, we need to separate the whites from the yolks, take a dry, clean container, and beat the whites with sugar in it using a low mixer speed. In this case, it is important to add sugar gradually and increase the whipping speed smoothly. As a result of this process, a weightless white smooth mass should form. Then add chopped walnuts to it. Gently mix the whipped protein mass with a spoon or spatula, and carefully pour it onto a baking sheet, on which we have previously placed parchment greased with butter. Preheat the oven to 100 degrees and bake for 50-60 minutes. Then we lower the temperature (50 degrees) and cook the cakes until ready.

Nut-chocolate meringue

Compound:

150 grams of sugar;
4 egg whites;
100 grams of hazelnuts;
1 tsp milk;
140 grams of dark chocolate (100 g for dough, 40 g for decoration).

Preparation:

First, you need to chop the chocolate and nuts. If you took a bar of chocolate, you can grate it. Let's start beating the whites. This must be done until a light egg foam forms. While beating the whites, slowly add sugar in portions, without stopping the process until the latter is completely dissolved. The mixture is ideally dense and holds its shape perfectly. Next, add hazelnuts to it and mix everything together. We do not recommend adding nuts while beating the mixture as it may not rise properly. It is better to carefully mix the ingredients for our nut meringue with a spatula or spoon. Next, add chocolate to the mixture, and again mix everything carefully with a spatula.
Take a pastry bag (if you don’t have one, you can use a regular bag) and fill it with a mixture of protein and sugar. Then we cut off the tip and squeeze it into small identical circles onto the parchment.
Preheat the oven to 90 degrees and bake our pies for 1.5 hours. After this time, open the oven a little and let the bezes cool.
The next step in the chocolate and nut meringue recipe is to prepare the filling or cream. To do this, melt 40 g of chocolate in a water bath, adding 1 tsp. milk and gradually stir until smooth.
Then we arrange the meringues in pairs, grease one with chocolate, and place the second on top. Thus, we get mini cakes. Instead of chocolate, you can also use cream, jam or boiled condensed milk.

Homemade meringue cake with nuts

Compound:

For the test:

140 grams of peanuts;
5 egg whites;
250 grams of sugar.

For cream:

2 egg yolks;
20 grams of flour;
200 ml milk;
20 grams of sugar;
1 pack of vanilla.

Cooking method:

To make a cake, you first need to prepare the cake layers. Alternatively, you can bake them the night before so they can dry overnight. So, let's prepare the dough. To do this, separate the yolks from the whites and put the latter to cool in the refrigerator. Then we begin to beat them with a mixer until a homogeneous dense white mass is formed, carefully introducing granulated sugar in portions until it is completely dissolved. This may take about 7-10 minutes, depending on the power of the mixer.

Place parchment paper on a large baking sheet and draw 3 circles on it, each about 15-17 cm in diameter, if the size of the baking sheet allows. You can use a regular plate to draw circles. Grind the walnuts (not to dust) and fry a little in a frying pan without oil over low heat. It is important to ensure that they do not burn. Next, take a couple of spoons of the protein mixture and, distributing it among the drawn circles, place it on baking paper. We will need this later to decorate the cake, like a crumb. Add the roasted nuts, which have already cooled down, to the remaining mixture and mix carefully.

Distribute the resulting protein-nut mixture evenly over the drawn cake layers, leveling the surface with a spoon. Place the baking sheet in an oven preheated to 90 degrees and bake for 3 hours. When the baking time is up, turn off the oven, open the door a little and leave the meringue to cool overnight.

In the morning we start making the cream for our cake. To prepare it, you will need to thoroughly grind the yolk with powdered sugar. Then add flour and mix everything until a homogeneous consistency is formed. Pour the milk into a convenient container (a bowl, for example), add sugar, vanillin, place on the stove over medium heat and bring to a boil. Pour some of this mixture into the mixture of yolk and sugar and mix thoroughly.

Then we combine the mass, which has already thickened, with the remaining milk and, stirring as quickly as possible, cook the cream until it thickens. Next, you will need to remove it from the stove, cover with cling film and cool. We place our cakes on a flat dish, generously grease them with cream, sprinkle with crumbs, and put the resulting cake to steep for several hours in the refrigerator.

Meringue recipe with nuts and dried fruits

Compound:

2 egg whites;
30 grams of any favorite dried fruits (dates, raisins, dried apricots);
30-40 grams of any nuts (peanuts, hazelnuts, walnuts);
150 grams of sugar;
Citric acid on the tip of a knife.

Cooking method:

Using this recipe for meringues with nuts and dried fruits, you will get about twenty meringues.

So, for cooking, take two chilled egg whites, and in a deep dry bowl we begin to beat them until a thick foam forms. Then we gradually begin to introduce sugar, while continuing to beat the whites. We recommend adding sugar in portions of a couple of teaspoons until the required amount is complete. As soon as you start beating the whites, add citric acid at the tip of a knife.

Wash dried fruits well and chop finely. Add dried fruits and nuts to the protein air mass. To prevent the whites from losing their shape, mix gently. We made the base for our meringue. Pour it into a pastry bag or syringe, and squeeze the dough onto a baking sheet lined with parchment paper. The parchment doesn’t need to be greased; the meringue sticks well to the paper even without butter.

Even before baking, decorate the cakes with walnuts.

Now we place the baking sheet with future nut meringues in an oven preheated to 120 degrees for about an hour.

When our dessert is ready, it should be removed from the oven and left to cool. This will give them the opportunity to stand well behind the parchment.

Bon appetit!

Meringue recipe with nuts and chocolate

Compound:

1 egg white;
100 grams of sugar;
a pinch of salt;
50 grams of chocolate;
50 grams of walnuts.

Cooking method:

Walnuts must be chopped into pieces of different sizes, most importantly not into powder, then fry them for 5 minutes in a dry frying pan, stirring constantly. Pour the cold egg white into a dry container and begin to beat it at high speed with the mixer. Add a pinch of salt. As soon as stable peaks begin to appear on the whites, we begin to add sugar in portions, without stopping beating. Next, add another part of the walnuts and chocolate broken into pieces to this mass, mix everything with a spoon. Using a spoon or a special pastry bag, place small round cookies on a baking sheet. Preheat the oven to 250 degrees and place the meringue in it. Bake no more or less than one minute. Then the oven should be turned off, but not opened. The meringue should be allowed to cool properly. Serve the finished nut meringue with chocolate for tea.

Coffee meringue recipe with nuts

Compound:

whites of two eggs;
50 grams of water;
125 grams of granulated sugar;
1 handful of roasted almonds;
1 handful of roasted hazelnuts;
1 tsp natural black coffee.

Cooking method:

The recipe for meringue with nuts is very simple, does not take much time and effort, but can give a lot of pleasure from tea drinking!

Meringue with nuts and chocolate is a dessert called "kiss" in French. Due to the small number of ingredients, it may seem that it is easy and simple to prepare. But this is a rather capricious delicacy that not everyone can enjoy. To succeed the first time, you should know some cooking tricks.

Meringue is a protein cake that is crispy on the outside and soft on the inside. You can make many other confectionery products based on it. To create the perfect meringues, it is important to learn how to make the right protein dough.

Cooking methods

The main trick is in beating egg whites. The dough should turn out airy, light and at the same time plastic and elastic. Proper baking is also important. There are three main methods for making meringue: Italian, French and Swiss.

Perhaps the French method can be considered the easiest. It consists of beating egg whites with the gradual addition of powdered sugar. According to old cooking advice, you should add a pinch of salt to the egg whites to help them whip better. But if you have a mixer, this is not necessary.

The Italian method is a little more complicated in process. Instead of powdered sugar, sugar syrup is added in a thin stream. The difficulty is that you cannot stop the beating process. This dough turns out a little choux.

The Swiss have the most complicated preparation. It occurs in a water bath, due to which the dough significantly increases in volume. Using this method, there is no doubt that the dessert will be successful, since with the help of steam, protein and sugar are bonded at the molecular level.

Sochivo with rice

Subtleties and secrets

The kitchen utensils used must be completely free of grease, otherwise the quality of the protein dough may suffer and the cakes will not hold their shape. To get rid of fat, you need to thoroughly wash the dishes and pour boiling water with lemon juice over them. In addition, all accessories must be completely dry. Some people don’t even recommend baking meringues in wet weather.

When eggs are stored for more than a week, the white in them becomes drier and due to this it whips much easier. It is best to use protein at room temperature; it produces a more stable air mass. The most important rule is make sure not to get a drop of yolk in.

To prevent sugar that has not completely dissolved from creaking on your teeth, you should use powdered sugar. Small particles beat much better and the dough comes out light and airy. Powder should be added gradually and at regular intervals. You need the same amount of sugar as protein. Once separated from the yolks, you can weigh or measure them and add the same amount of powdered sugar.

Beat them first at low speed until foam and bubbles form. After this, you can increase the power to maximum. The whites are whipped to sharp peaks. The dough mass should stretch behind the whisk and not fall off.

Meringues are not baked, but dried. This is a long process that takes place over 1-2 hours at low temperature. Usually the oven is heated to 80-110 degrees. The meringues should not be taken out while they are baking. You can take them out only after they have cooled completely. If these rules are neglected, there is a risk that the meringues will fall off and lose their shape.

The meringue is baked on a baking sheet lined with baking paper. Ready-made cakes should not be stored in the refrigerator, otherwise there is a chance that they will become damp.

Simple and intricate recipes

A fluffy meringue cake can be a regular dessert or serve as the basis for something more sophisticated. If you don’t complicate the recipe, this delicacy will not be too high in calories. But you can use your imagination and experiment.

Recipe for bird's milk soufflé with ice cream

Basic method

This is the simplest recipe, based on which you can then make different variations by adding other ingredients. You will need very few products:

3 squirrels;
powdered sugar (the same amount as whites);
a pinch of citric acid (optional);
almond;
bitter chocolate.

First, beat the egg whites at low speed for about 2 minutes. After bubbles appear, increase the power. While beating, gradually add sugar. To make the meringues snow-white, you can add citric acid. The dough is considered ready when the resulting mass does not spread, but retains its shape.

Next, using a tablespoon or a special pastry envelope, spread the finished mass in small pieces onto a baking sheet covered with parchment. The oven must be preheated to 110 degrees. Let the meringue bake for 1-1.5 hours. When they have cooled completely, they can be removed. It is very important to take your time so that the cake comes out beautifully shaped and not a flat cake.

We make glaze from dark chocolate. To do this, simply melt the slices over the fire with the addition of butter. Add chopped almonds there. Pour the resulting mixture over the completely cooled meringues.

Steaming

This method is a little more complicated, but the meringue is more likely to turn out without flaws. The list of necessary products is also minimal:

2 squirrels;
powdered sugar (approximately 110 grams);
almonds (about 40 grams);
vanillin;
chocolate chips.

From the dishes you will need a bowl of hot water, on which you need to place a container for whipping. We must make sure that it does not touch the water. Heating should come only from steam. Place the egg whites in the top bowl and beat them. Once they begin to thicken, you can add powdered sugar and vanillin. Beat for about 10 minutes. The protein mixture should become dense and slightly glossy.

American pancakes

Pour chopped almonds into the resulting protein mass. Then mix gently. Line a baking tray with baking paper and press the dough into any shape onto it. Here you can dream up a little and create something unique and unusual. Bake the meringue in an oven preheated to 100 degrees Celsius for about an hour.

Sprinkle dark chocolate chips over the cooled meringues. And dessert is ready to serve.

Using Sugar Syrup

The combination of burnt caramel, nuts and chocolate is especially tasty. This recipe is a little more complicated than others, but very unusual and original. You will need:

water - 25 ml;
brown sugar - 100 grams + 80 grams;
2 squirrels + 1 protein;
powdered sugar - 100 grams;
hazelnut flour - 100 grams.

First you need to combine 100 grams of sugar and 25 ml of water in a small ladle. Then put it on the stove and cook until the sugar begins to caramelize. You should get a viscous brown syrup.

COMPOUND

2 egg whites, 0.5 cups sugar, 50g nuts

Beat the egg whites with a mixer until foamy.

Add sugar in a thin stream, directly under the rotating mixer blades. Beat until stiff peaks form.
If the eggs are large and the foam does not become stiff, then add a few more tablespoons of sugar.
If the foam does not rise, add 1~2 teaspoons of lemon juice or weak vinegar. (If you use strong vinegar or vinegar essence, then a few drops are enough.)

It is advisable to take nuts roasted and shelled. Hazelnuts and almonds work best for this recipe.
Chop the nuts. It is advisable that some of the nuts remain in large pieces - the size of a pea or rice.
Pour nuts into egg whites.

Gently and quickly - in several movements - mix the mass with a spoon.
Place in a plastic bag and cut off a corner.

Line a baking tray with baking paper.
Place the meringue in small mounds onto the sheet.

Place in the oven at t=80~100°C. Open the oven door slightly. If there is a ventilation mode, turn it on.
After 40 minutes, try removing one meringue from the sheet.
If it is dry, remove the pan from the oven.
If not, then leave for another 10~15 minutes and try again.

Attention! Since nuts contain a lot of oil, it will destroy the bubbles formed by the proteins. Therefore, if the nuts are ground very finely or they are mixed in for a long time and intensively, the mass may fall off. Those. baked meringues will be hollow inside and may remain sticky in the middle.

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