One of the most delicious and beloved desserts are meringues or meringues, there are many different recipes to prepare them. From the article you will learn about such variations as macaroons. And to make the dessert a success, read the secrets of this baking.
Selection and preparation of ingredients
Almonds should be sweet, peeled, it can be replaced with almond extract, oil or liquor.
Did you know? In fact, in biology, almonds do not refer to nuts, but to plums, because they are the edible bone of the fetus.
In order to achieve the correct consistency of whipped proteins, make sure that the dishes for whipping and the nozzle of the mixer are absolutely clean, fat-free and dry. There should not be a drop of egg yolk in the proteins, they must be kept in the refrigerator before cooking.
In order not to be mistaken with the amount of sugar, take into account that its mass should be 1.5–2 times the mass of proteins. Choose one in which there are no lumps and fine grinding, but it is not recommended to use powdered sugar, because it does not make it possible to obtain the desired consistency.
A pinch of salt added to the eggs at the beginning of beating will not only improve the quality of the protein mass, but also emphasize the sweet taste.
Did you know? In 1985, a record was set in Switzerland - 200 kilogram meringue of 2.5 thousand eggs and 120 kg of sugar was baked.
Almond Meringue Recipes
Check out 2 options for homemade meringue recipes with almonds:
- classical;
- based on cane sugar.
The first option is prepared with the addition of ordinary white granulated sugar. The second option uses brown sugar, which gives the dessert a caramel flavor, many find it more useful. The type of sugar does not affect the calorie content of the dish.
Classic recipe
14 pcs. 60 minutes
lemon juice
1/2 teaspoon
Nutritional value per 100 g:
- Turn on the oven at 140 ° C and leave to warm up.
- Blanch the almonds in boiling water for a few minutes, peel, cut into slices with a knife. You can use milled kernels in a blender. No need to try to achieve the same value or turn them into flour.
- Beat whites for about 1 minute. until stable foam is formed.
- Pour lemon juice over the whites, whisk again for 1 min.
- Continue whipping, gradually adding a thin stream of sugar. This procedure should take no more than 4 minutes.
- Check the quality of whipped proteins, for which turn the container with them upside down. Properly whipped mass will remain in the dishes and will not budge.
- Pour almonds into the whipped whites, gently stir.
- Put the cream on a baking sheet lined with baking paper in the form of small balls using a regular spoon or a pastry bag with nozzles.
- Put in the oven, soak for about 50 minutes.
Video recipe
Important! Sugar is added only after whipping the proteins into the foam, and be sure to in small portions, otherwise you will not achieve the desired consistency. You need to start whipping at medium speed so that all the sugar has time to dissolve before the proteins become strong foam, then the speed can be increased.
Cane sugar
12-14 pcs. 1 hour 45 minutes
almond extract
1/3 tsp
Nutritional value per 100 g:
- Pour the eggs into the bowl of the mixer, begin to beat at an average pace until foam is formed.
- Without stopping the mixer, pour sugar into a thin stream. Continue whisking for a while so that all the sugar has dissolved.
- Increase mixer speed, add almond extract.
- Check the quality of the whipping, for which it is necessary to squeeze a small amount of mass between the thumb and forefinger, then spread them apart. Sharp tips similar to a bird's beak should form on both sides.
- Turn on the oven at 100-110 ° C, leave to warm up.
- With the help of 2 tbsp. spoons to form balls of medium size and put on a baking sheet covered with parchment for baking.
- Send to the oven for 1.5–2 hours. The longer the meringues are in the oven, the drier the consistency will be. Reduced baking time will result in a viscous cookie texture. The finished dessert will have a beige tint.
- Turn off the oven, open the door, do not remove the pan until it cools completely.
Important! You can open the oven door no earlier than 50 minutes after baking, otherwise the mass will settle and the meringues will be flat and solid.
The proposed recipes are simple and reveal all the nuances that may arise during the preparation process. If you use them, you can please yourself and your loved ones with new taste sensations.
