How to make meringue with cream

How to make meringue with cream

When I went back to work, I had even less time to cook. On weekdays, it’s actually impossible to pamper yourself and your family with something special. But on weekends I, as they say, “have a blast.”

I decided to dedicate this Sunday morning to making cakes. Their beauty is that there is absolutely no need to stock up on any special ingredients in advance. After all, they are prepared from what every housewife already has in her refrigerator. This unique recipe is available to anyone!

To make a dozen cakes (quite large in size), the following ingredients :

for meringue:
egg whites – 4 pcs.
sugar – 280 g
citric acid – on the tip of a knife
vanilla sugar – 1 teaspoon

for cream:
egg yolks – 2 pcs.
butter – 100 g
milk – 3 tbsp.
spoons sugar - 2 tbsp.
spoons

Difficulty: medium.

Production time: about 2 hours.

I separated the egg whites from the yolks.

I cooled the whites and beat them with a mixer. Add citric acid to the whites and add sugar evenly, continuing to beat.

Added vanilla sugar (with natural vanilla) and beat everything again.

I covered the baking sheet with baking paper and using a bag (I don’t have a special pastry bag, so I used an ordinary one, cutting off a corner of it) I dropped the future meringues onto the baking sheet. In total I got about 25 pieces, quite large.

I left a few cm between the cakes because they grow in volume during the baking process.

The recipe I used recommended baking the meringue at 100 degrees for 90 minutes. It turned out slightly differently for me. It turned out that my oven can be set to the lowest setting of 150 degrees, but behind the mark given to us there are no longer numbers, but simply the inscription “min”.

What exactly this “minimum” is, and exactly how many degrees it means, remains a mystery to me, but I had to use it. And in the end, the baking process took only 45 minutes, and during all this I always checked that the cake did not burn. And the meringue turned out great!

While it was preparing, I started making the cream.

Mixed egg yolks with sugar. Added milk and set it on a very leisurely fire to warm up, stirring constantly.

The mixture must be brought almost to a boil, but under no circumstances should it boil! I removed the hot mixture from the heat and set it to cool.

Beat the butter, softened at room temperature, with a mixer. Add the mixture cooled to room temperature evenly to the butter and beat everything again.

I cooled the finished meringue and combined it in pairs with cream.

Tip: Before eating, ready-made cakes must be refrigerated for at least 1-2 hours.

This way the cream will “grab” and glue the halves together better. Well, the cakes will become absolutely tastier. Bon appetit!

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Cooking Master class Culinary recipe Fluffy Meringue with Charlotte cream Cake Food products

Hello!
Now I’m making my favorite cakes since my youth – Airy Meringue (meringue) with the most delicate Charlotte cream. The cream is prepared using high-quality butter with the addition of egg-milk syrup. Cream "Charlotte" is the most popular butter cream, incredibly tasty, very tender, and has an indescribably light texture. This cream is excellent for both the inside and layer of confectionery products, as well as for decorative finishing on the outside. Let's get started!

Making recipe: First of all, let’s prepare Meringue, the recipe for which you will find on my page in the last MK - https://stranamasterov.ru/node/971171

So, while our Meringues are drying in the oven (1.5 hours), let’s prepare the cream.

Ingredients of Charlotte cream:
yolks – 2 pcs.
sugar – 2 tablespoons without a slide;
milk – 70 ml.
butter – 75 g.

The oil must be brought to a temperature of 20 degrees, so a couple of hours before production, remove the oil from the refrigerator (take only the highest quality oil, since not only the taste of the cream, but also the entire product, will depend on this, because the oil does not have to have any foreign odors, tastes, etc.)

Heat 50 ml of milk in a saucepan + add 2 tbsp. l sugar and cook, stirring thoroughly. Do not bring the milk to a boil, but maintain the temperature so that the sugar is completely dissolved in the milk. If the sugar does not dissolve, then the texture of the finished Charlotte cream will contain coarse grains. Separately in a plate, beat 2 yolks with 20 ml of milk with a whisk.

Pour the hot milk from the saucepan into the beaten yolks, stirring continuously with a whisk until smooth.

Then pour the whole mixture back into the saucepan and put it on low heat again. Bring to almost a boil, but do not boil, cook the syrup for 3 minutes until thickened, always stirring continuously with a whisk.

Next, the egg syrup needs to be cooled to the same temperature as the butter. When we combine butter and syrup, it is important that they be of a similar temperature, otherwise hot or very warm syrup will melt the butter and it will be impossible to achieve the desired cream mixture. Pour the egg-milk syrup into a plate,

cover with cling film and place it directly on the surface so that a crust does not form on it. Cool in the refrigerator.

With a mixer at high speed, beat the chilled butter until fluffy. During the churning process, the butter will be enriched with oxygen, increase in size and acquire a creamy white color.

Now add (without stopping whipping) the egg-milk syrup to the butter, evenly in small portions (a spoonful at a time).

Beat the butter and syrup until the mass becomes homogeneous, enriched with oxygen and approximately doubles in size.
It is also very important not to beat the cream. If this happens, it will separate into liquid, with particles of fat inside, in other words, it will become watery. Therefore, there is no need to whip the cream for a long time. This is the thickness of the finished cream after whipping: it is very light, airy, homogeneous and gentle.

Next, we seal the two meringues with a layer of cream.

I made 8 cakes for my daughter and I from 16 pieces (halves) of meringue, if this is a tiny amount for you, then double the proportions of meringue and Charlotte cream, respectively.

The cakes are not white, but slightly beige in color.

Ready-made Charlotte cream is difficult to store; it is best to use it within 24 hours after production.
Butter cream is very sensitive to high temperatures, so serve products with it from the refrigerator.

Serve the finished cakes with tea or coffee.

Thank you so much for your visit! I wish you all successful culinary tests!

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Homemade meringue cream (Swiss meringue)

Hi all! In the previous recipe I showed how to prepare muffins. And if you remember, to make them I used two yolks instead of 1 egg (you can do both). And why did I complicate life for myself in this way, you will find out right now :)

The fact is that I planned to prepare meringue cream for those muffins. And I did this so that it wouldn’t just be a pastry, but a real dessert, and in this case, a cake. Well, as usual, I decided to approach this issue more correctly. I went through all the types of creams known to me in my memory and stopped my choice on meringue (Swiss meringue), because I had everything at hand to make it, it holds its shape unsurpassedly (which means it’s suitable for decorating muffins), and is quite light.

To make meringue cream at home, several methods are used (despite the fact that the composition of the cream is the same). I decided on a recipe for meringue cream in a water bath, this cream was called “Swiss meringue”. The so-called water bath disinfects proteins during the process of making meringue, so this recipe is perfect for making cream for cakes and pastries.

Production time: 30 minutes

Number of servings – 1

Ingredients:

• 2 squirrels
• 120 g sugar

Meringue cream (Swiss meringue). Recipe with photo

So, in one plate I have the two whites left over from making muffins, and in the other I have 120 g of sugar measured on a kitchen scale. The action begins :)

Combine the whites with sugar in a large bowl (or salad bowl, or saucepan) and begin beating with a mixer. A few minutes, not more.

Then fill the pan with water (you need to adjust the amount of water so that the container with meringue cream is partially submerged in water) and put it on low heat. The bowl of meringue cream sits tightly on the second floor on a pan of water and possible splashes cannot seep into it. We continue to beat the meringue. After three or four minutes you can already see something resembling a cream. But it’s too early to finish making the meringue. The cream is not yet quite thick and the whites have not had time to sterilize. The standard is to bring the cream to a temperature of 65 degrees, but I don’t have a temperature indicator, so I acted by touch :)

From the first moment and the previous photo, approximately 7 minutes of beating passed. And here is the result - a dense, tasty, homogeneous meringue cream, ready to decorate any cake or pastries. From now on, it is not allowed to waste time; you should fill the bag or syringe with cream and start decorating the baked goods with it.

Since my hand in terms of decorations is not yet quite strong, the meringue caps on the muffins look the way they do :) But it looks homemade. These muffins with meringue made a good duo; the cakes came out delicious, tender and light. And they were eaten at the next hour.

Well, in the end, another angle with the resulting cakes. For even more enjoyment, you can sprinkle with chocolate chips or lightly pour melted chocolate on top. Bon appetit!