We present to your attention a few simple recipes for the preparation of the ideal meringue at home.
Meringue lemon: recipe
Necessary ingredients:
- flour - 1 tbsp.
- eggs - 4 pcs.
- lemons - 3 pcs.
- powdered sugar - 6 tbsp. l.
- sugar 1 tbsp.
- corn starch - 5 tbsp. l.
- Butter - 200 g
- salt
- vanillin
Cooking method
We need to make a dough, which we will later decorate with lemon merengue. We will get a delicious and light pie.
- Sift the flour - so it will become fluffy, there will be no lumps. In the flour add 3 tbsp. l. Powdered sugar and 100 g of softened butter. Knead the dough with your hands.
- Add yolk 1 egg and 1 tbsp. l. water. Your dough should become elastic. Roll the ball, send to the refrigerator for 30 minutes.
- Put the dough into a mold, stretch your hands in a thin layer, gently level, without ripping. Kick the dough with a fork across the entire plane. Put the dough into a preheated oven for 180 ° C for 25 minutes. On readiness to cool.
- Cooking directly cream. Follow the recipe for lemon meringue with the photo below. So, it is necessary to squeeze the juice out of lemons, and grate the zest on a small grater.
- Add starch, stir with a wooden spatula.
- Pour a glass of water in a saucepan of 250 ml, pour in the lemon stock. Heat on the fire, stirring constantly.
- When the liquid begins to boil, reduce fire, add starch, add egg yolks 3, lemon zest, vanillin, 100 g butter and sugar. Bring the mixture to a boil. Cook until thick. If the mass looked like a custard, you did it right. Cool the lemon slab in a water bath. When the mass cools down, fill it with the dough form.
- Mix 4 protein, 3 tablespoons. l. powdered sugar, a pinch of salt. Beat with a mixer until a thick foam forms.
- Lay the protein mass on top of the lemon filling in the mold. Bake cake with lemon meringue for 15 minutes at 180 ° C and 10 minutes at 200 ° C. When the top of the pie is browned - dessert is ready!
Swiss Meringue: a recipe with a photo
Classical Swiss meringue is very stable.
Necessary ingredients:
- proteins - 100 g
- sugar - 200 g
- vanillin optional
In the Swiss meringue recipe, there is only one rule - for 1 part of the proteins, take 2 parts of sugar.
Cooking method
- Mix sugar with proteins and vanillin, put the mass on a water bath. Heat the water to 50 ° C (use a special thermometer), stirring the protein mass with a silicone spout.
- Remove from the water bath bowl, start whisking at medium speed. The whipping process is long enough, so do not worry if you think that the proteins do not acquire the necessary appearance.
Beat the mass to the bird's beak.
The Swiss meringue is ready - you can bake it!
Italian meringue recipe
Necessary ingredients:
- proteins - 2 pcs.
- sugar - 150 g
- salt
- water 40 ml
Cooking method
- Mix the water and 120 g of sugar. Bring to a boil. We make the fire quieter, leave the syrup heated to 116 ° C.
- At this time, we prepare proteins: pour in salt, whisk at low or medium speed. Then add the remaining sugar, whisk at maximum speed.
- Do not stop whipping the protein mass, slowly pour sugar syrup. Whisk at maximum speed until the mixture has cooled completely.
The Italian meringue is ready. Bake soufflé, meringue, decorate cakes or cakes - a gentle meringue is suitable for any dessert.