How to learn how to cook delicious meringues with a simple recipe 🍭

Kitchen appliances and utensils: mixer or blender with a whisk, oven, parchment paper, pastry bag.

Ingredients

Step cooking

Mixture preparation

1. Chicken eggs (4 pieces) are divided into protein and yolk. This can be done both manually and with the help of a special separator for eggs. For a more accurate result, it is better to use a special device.
   
2. The separated proteins from four eggs are placed in a deep container and beat with a mixer until a thick foam is formed. For whipping proteins, it is best to use a mixer or a blender with a whisk nozzle, since manually you will not be able to get the necessary mass density.
   
3. Beat until the proteins are no longer liquid. They do not spread and do not pour out when the container is turned upside down. For whipped proteins, we gradually begin to introduce 1.5 cups of powdered sugar. It is important to add it in small parts so that the dry powder does not form lumps in the mass. With the introduction of powdered sugar, beat it with foam until it dissolves and forms homogeneity.
   
4. When we injected all the powder, the mass should become less foamy and more dense. At this stage, add 1 tablespoon of starch (with a slide) to the container, whisk with a mixer. You can use any starch - potato or corn. Lastly, add about 6 drops of lemon juice to the snow-white mixture. This will give the dessert a pleasant, slightly sour and fresh aroma.
   

Shaping and baking

1. We cover the baking sheet with parchment paper.
   
2. The resulting protein mixture is portioned into a pastry bag. On a baking sheet we apply small balls from the pastry bag - future meringues. We place the formed products in the oven preheated to 100 degrees for 1.5 hours. After one hour, we check the hardness of the products. We leave them in the oven for a while, but leave the doors ajar. This is necessary so that the air gets on the meringue and evaporates excess moisture. As a result of this, we get light and dry cakes.
   
3. After the cooking time, leave the product in the oven off until it cools completely. So we can achieve maximum dryness of meringue cakes. Spread the cooled cakes on a wide dish and serve for tea.
   

Video recipe

This video shows the easy process of creating classic meringue cakes. You will see what consistency should be the mass.

Feed options

Such a simple dessert can be served in various ways, while changing the taste and application of the products.

• Meringue is suitable as a dessert for tea or other hot drinks. To diversify it in this case, you can use a variety of sprinkles. Best if they are savory, as the cakes themselves are quite sugary. Cocoa powder, coconut flakes or poppy seeds can be used as a powder. To do this, sprinkle the surface of the products half an hour after baking.
• Protein meringues will be an excellent decoration for ready-made cream cakes, pastries or other desserts. At the same time, natural dyes are added to the mixture, giving the meringue the desired shade. They can also be used as a layer between cake layers in a classic Kiev cake.