Desserts and cakes with meringues

Meringue is the most delicate white dessert, a French invention. This is a completely independent dessert and a base for making a wide variety of cakes and desserts. This is both the famous Pavlova cake and meringue cake. The taste of meringue is mixed with fruits and berries - fresh or canned, with cream - custard or butter, with ice cream - vanilla, strawberry or chocolate, also with whipped cream and thick sweet sauces.

I love this recipe - tender and crumbly sliced shortbread cakes with a fragrant and crispy texture.

Eton Mess is a must-have dish at an Eton picnic. It is believed that it arose by chance.

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You can watch the video recipe on YouTube channel: Vkysnee.net

Meringue made with aquafaba comes out dry and harsh, there is no moist “toffee” inside it, which is so...

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This gorgeous cake was invented in 1929 by an Australian chef in honor of Anna Pavlova, who...

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Although the famous Pavlova dessert can be prepared all year round, it seems to us that choosing fruits according to the season.

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For this cake you will need a free shelf in the freezer!

Meringue is a savory, sweet treat. Both kids and adults adore him. And preparing it is very simple.

Pumpkin baking is always bright, elegant and delicious! But if you fantasize a little, then it’s possible.

A beautiful and not very complicated Easter cake will become not only the ideological center of the festive table, but also its center.

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A light and low-calorie dessert is what you need on the eve of summer. Crispy and melting like a kiss.

This is a very tasty cake: a crumbly sand braid with a fragrant interior under the air.

Impeccable in this case is not a courtesy, but just a sign of stability. Meringue, as is clear, .

A savory treat for lovers of meringue and raspberries.

A superbly savory sponge cake with a pronounced lemon scent will give your holiday a colorful note.

The ladies who independently make the dough for “Napoleon” are my heroines! One fine moment my mother and I.

Making this dessert is possible even in the absence of special culinary skills, quite simply.

Airy and crispy meringues! Suitable for fasting people, vegetable eaters and those with egg white allergies.

What was this cake called? And “Crown”, and “Senator”, and (in production).

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And don’t say that soup is not a ceremonial dish at all. Not true! It depends what kind of soup it is. This, .

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A unique light cake with tender coconut cream. Congratulations to Gastronom on being harsh for the portal.

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Do not deny yourself the pleasure of baking this delicious pie. After all, the plum season is so short.

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Pie with tender dough and pleasant sourness of currants. The meringue gives the pie a festive look and it's...

An ordinary, but indescribably tasty and fragrant plum pie. Wonderful sweet and sour interior.

This wonderful dessert is associated with a huge number of stories and legends. According to one of them, these are weightless.

I often make meringue not on purpose, but when there are a lot of unused proteins left. .

Friends, I suggest baking these delicious cakes for you. The recipe is quite simple, but very tasty.

The traditional dessert Pavlova is made in the form of a cake, the base of which is meringue shortcakes, and.

You can decorate such a cake together with your children as your imagination dictates. And the process itself will happen.

My family really loves meringues. Having seen a recipe for meringue braiding from Julia M Usher, I decided to try it out.

It's my best friend's daughter's birthday. I wanted to amaze everyone. There was a lot going on in my head.

Almost everyone knows what “meringue” is, but what about “marbled” meringue? With a narrow crust that breaks under your fingers.

Would you like a recipe for chocolate meringues that are very difficult to tear yourself away from? They are done quite simply.

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If you love Napoleon, and also meringues, then this version of the recipe should appeal to you! More .

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Behind the foreign name hides the familiar meringue. The French word baiser means...

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Special and delicious.

A unique recipe from the chef of the TV project “Made with Taste” Sergei Leonov and presenter Lena.

Recipes for homemade meringue cakes from our chefs

Shortbread pie with curd inside

I would like to share a recipe for shortbread pie with curd inside, which is bold.

Meringue cake with mascarpone

Meringue sweets are constantly a huge success; both children and children like them.

Airy Snickers cake recipe

The “Airy Snickers” cake prepared according to this recipe turns out unrealistically.

Cake “Tears of an Angel”

I really love making this excellent “Tears of an Angel” cake. It doesn't hit.

Cake "Kyiv"

Our family's favorite cake! When we were children, my father brought this cake to my sister and me.

Recipe for the “Count's ruins” cake with meringue

Sweet lovers are very familiar with the “Count's Ruins” cake with meringue. Almost all of it.

Cake “Anna Pavlova”

The “Anna Pavlova” cake was invented in Australia, in the last century, in honor of the famous.

Cake “Apple tenderness”

Unusually delicious apple cake. Manufacturing will require little more.

Cake “Kyiv”

Kiev cake is not only a sign of the city of Kyiv, but also a celebration of taste and spring: .

Meringue cake recipe

I hasten to share the recipe for a meringue cake, which is made with the addition of chocolate and...

Pavlova cake

The Pavlova cake is absolutely delicious. I willingly believe in the legend that this .

Shortbread pie with cottage cheese and meringue

I would like to share a recipe for making a delicious and wonderful shortbread pie with.

Snickers cake

I really like to pamper my family and friends with various delicious cakes. .

Apricot-almond dacquoise

Dacquoise comes from the name of the residents of the French town of Dax. The cake is made.

If you haven't found it, what you found is in this section.
Search the entire website.

Desserts and cakes with meringues

I love this recipe - tender and crumbly sliced shortbread cakes with a fragrant and crispy texture.

Eton Mess is a must-have dish at an Eton picnic. It is believed that it arose by chance.

average

You can watch the video recipe on YouTube channel: Vkysnee.net

Meringue made with aquafaba comes out dry and harsh, there is no moist “toffee” inside it, which is so...

difficult

This gorgeous cake was invented in 1929 by an Australian chef in honor of Anna Pavlova, who...

Just

Although the famous Pavlova dessert can be prepared all year round, it seems to us that choosing fruits according to the season.

average

For this cake you will need a free shelf in the freezer!

Meringue is a savory, sweet treat. Both kids and adults adore him. And preparing it is very simple.

Pumpkin baking is always bright, elegant and delicious! But if you fantasize a little, then it’s possible.

A beautiful and not very complicated Easter cake will become not only the ideological center of the festive table, but also its center.

average

A light and low-calorie dessert is what you need on the eve of summer. Crispy and melting like a kiss.

This is a very tasty cake: a crumbly sand braid with a fragrant interior under the air.

Impeccable in this case is not a courtesy, but just a sign of stability. Meringue, as is clear, .

A savory treat for lovers of meringue and raspberries.

A superbly savory sponge cake with a pronounced lemon scent will give your holiday a colorful note.

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cake “Count's ruins” (meringue with creamy custard on yolks)

Wednesday, April 08, 2015 06:38 + to quote book

Wonderful cake.
Airy, melting in your mouth. Dry meringue crunches pleasantly, and the cream entwines, giving homogeneity. Additional flavors include chocolate and nuts. There is an aspect.
The older the recipient, the fattier and more satisfying this cake seems. But among young people it goes with a bang. The “Count's Ruins” cake has been known to me for a long time. Its romantic name is explained by the fact that the recipe for the count's ruins cake calls for laying out a cake from a meringue base like the ruins of a castle.

Read also: Stewed cabbage in a slow cooker

chocolate, walnuts

MERINGUE
3 egg whites, 1 glass of small sugar or sweet powder (200g)

CUSTOM CREAM “CHARLOTTE”
200g butter, 0.5 cup milk (125g), 1/2

2/3 cup sugar (100

140g), 3 yolks, 0.5 vanillin powder, or 1

2 teaspoons cognac

Meringue
Separate the whites from the yolks of the eggs.
Set aside the yolks to make the cream.
Beat the whites with a mixer until you get a soft, high foam.
Without ceasing to beat, pour sugar under the mixer blades in a narrow stream.

Beat until the mixture becomes thick and smooth.
For a cake, you can beat the whites until they reach “soft peaks” or “hard peaks.” If the meringue remains soft for a long time, you can add 3

6 tablespoons of sugar.
Transfer the whipped whites into a plastic bag, release the air and screw the neck.

Cut off a corner of the bag.
Place a sheet of baking paper on a baking sheet or wire rack.
Pipe the meringue into small cakes.

Try to keep the cakes flat and not in the form of cones. The smaller the size of the cakes, the faster they dry in the oven.

Place the baking sheet with meringue in the oven at t=80

110°C.
Leave the oven door slightly ajar.
If there is a ventilation mode, turn it on. Ready-made meringues simply lag behind the paper, their bottom is dry and the inside is dry and porous.
Remove the meringue from the oven and cool to room temperature.

Cream
While the meringues are drying, prepare the cream.
For cakes with meringue, you need to create buttercream; the buttercream will melt the meringue.
The cream for the cake can be simple - beat 200 grams of butter with 1 can of condensed milk, both regular and boiled.
But it’s better to create Charlotte custard.
Place the reserved yolks in a small saucepan.
Pour sugar there. Carefully grind the yolks with sugar. It is better to use a wooden spoon for rubbing. Vanillin can be added to the sweet mass for flavoring.
Add milk in three additions, stirring well after each addition.
Place the saucepan on high heat.
Stir the mixture constantly, running a spoon along the bottom.
As soon as the mixture begins to thicken, reduce the heat to low.
Cook the mixture until thickened.

Inexperienced housewives are better off cooking fudge not over a fire, but in a water bath. The production time will increase significantly, but the mass is guaranteed not to burn.

If after making the fudge the fudge has thickened in clumps, you can beat it with a blender. After whipping, the fudge has a smooth, velvety texture.

Cool the fudge to room temperature. To reduce the cooling time, the saucepan with fudge can be placed in cool water.

Remove the butter from the refrigerator in advance and bring it to room temperature.
Beat the butter with a mixer until it becomes creamy.
Continuing to beat, add one tablespoon of cooled custard fudge to the butter.
Add the next spoonful of fudge only after the previous portion has been completely mixed into the butter. The finished cream should be homogeneous and shiny.
In order to give the cream a nutty smell, you can mix cognac into it.

Assembling the cake
Place meringue cakes in one layer on a plate.

Then lay subsequent layers, coating the bottoms of the meringue with cream.

If nuts are used in the cake, you can mix them into the cream or sprinkle them on any assembled layer.
It is better to assemble the cake in the form of a cone - any next row should be smaller than the previous one.

Pour melted chocolate over the top of the cake and sprinkle with crushed nuts.

Place the finished cake in the refrigerator.
Before serving, cut the cake into portions - the cooled cake is simply cut with a serrated knife.

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