Meringue and meringue - 28 cooking recipes
Tender, melt-in-your-mouth meringue, the preparation of which requires only two products: egg whites and sugar, can be served as an independent cake and used as a base for complex cakes and desserts. Meringue is almost the same as meringue.
- Wet meringue cream for decorationDo you dream of learning how to decorate cakes? Try this cream!
- 20 mins
- 8 Servings
- 53 Kcal
- 142
- Homemade meringueInstantly melts in your mouth! A simple recipe for an incredibly tasty treat!
- 3 hr
- 8 Servings
- 113 Kcal
- 159
- Meringue roll with creamDelicate, beautiful, appetizing, perfect for tea drinking!
- 1 hr
- 4 Servings
- 549 Kcal
- 107
- Protein custard Italian meringueCake cream and SIMPLE DELICIOUS meringue RECIPE!
- 15 mins
- 8 Servings
- 73 Kcal
- 112
- Chocolate meringue cookies with cocoaCrispy and tender meringues, like airy chocolate clouds!
- 1 hr
- 6 Servings
- 107 Kcal
- 111
- Vanilla meringue in the ovenAiry meringue with a hard crust will definitely become your favorite dessert!
- 2 hr
- 4 Servings
- 147 Kcal
- 27
- Meringue with coconutMeringue turns into a culinary masterpiece thanks to coconut flakes
- 1 hr 45 mins
- 4 Servings
- 123 Kcal
- 136
- DIY meringue cakeAffordable DIY favorite cake.
- 2 hr 50 mins
- 4 Servings
- 214 Kcal
- 58
- Coconut meringueA simple meringue recipe with amazing coconut flavor
- 2 hr 20 mins
- 6 Servings
- 203 Kcal
- 39
- Airy meringue for the holidayA childhood favorite dish served at the end of lunch!
- 2 hr
- 12 Servings
- 63 Kcal
- 16
- Chocolate meringues with vanillaAmazing delicious meringue recipe that melts in your mouth!
- 2 hr
- 8 Servings
- 177 Kcal
- 72
- Meringue SnowmenBright colorful meringue is a treasured sweet for children!
- 3 hr
- 3 Servings
- 253 Kcal
- 10
- Meringues with condensed milk and kiwiAn airy dessert that is very tasty and easy to prepare.
- 2 hr
- 5 Servings
- 153 Kcal
- 54
- Meringue cakes SwansFabulously white meringue swans - spectacular and romantic!
- 3 hr
- 12 Servings
- 161 Kcal
- 12
- Meringue with egg whites and powderA crispy treat for little and big sweet tooths.
- 2 hr 50 mins
- 8 Servings
- 97 Kcal
- 31
- Chocolate meringue cookiesDelicate cookies with a rich chocolate taste will become a family favorite.
- 2 hr 10 mins
- 5 Servings
- 943 Kcal
- 74
- Almond-coconut meringuesDelicate meringues with light notes of almond and coconut!
- 2 hr 15 mins
- 5 Servings
- 227 Kcal
- 41
- Flat meringues for filling the cakeJust right for layering a cake!
- 2 hr 20 mins
- 4 Servings
- 51 Kcal
- 2
- Classic meringue in the oven at homeAiry, tender and crispy. A mind-blowing dessert!
- 1 hr 30 mins
- 10 Servings
- 62 Kcal
- 605
- Meringue on a stickIt's very easy to prepare. It will also decorate a children's cake!
- 2 hr
- 4 Servings
- 199 Kcal
- 148
- Meringue on a stickSweet treats and original decor - incredibly beautiful!
- 3 hr
- 15 Servings
- 70 Kcal
- 94
- Swiss meringue creamDelicious and tender, for any beautiful baked goods!
- 20 mins
- 8 Servings
- 106 Kcal
- 104
- Italian meringueThe most delicious, tender, airy, original, for dessert!
- 2 hr
- 6 Servings
- 141 Kcal
- 295
- Meringues in the ovenBeautiful, crispy, melt in your mouth, great for a birthday cake!
- 2 hr 15 mins
- 3 Servings
- 202 Kcal
- 134
Meringue and meringue
Are meringue and meringue the same thing?
The difference between the two names is in the cooking technology. Experts say that meringue is a thick mass of whipped egg whites and powdered sugar. And it becomes meringue after baking in the oven. Cakes on sale can be found with both, and in both cases the egg-white mass will be subject to heat treatment. Therefore, feel free to choose meringue recipes and meringue recipes (it’s better with a photo, because you can see the appearance), there is no difference between them.
Today there are three main varieties of meringue:
How to make meringue and meringue at home?
The differences, again, are in the cooking technology. The first, French - classic (since the birthplace of this dessert is France). Ingredients: egg whites and sugar, whipped at high speed until stiff. Sometimes adding a pinch of salt is allowed. Feature - French meringue must be used immediately, otherwise it will shrink.
Swiss meringue is more stable and “long-lasting” in its raw form. The products are the same, but they should be whipped in a water bath at a temperature of about 50C.
Italian, whipped with the addition of hot sugar syrup instead of sugar or powder. The mass comes out stable and holds its shape well. Easily baked until firm or semi-solid. The ideal decoration is the top part of desserts, when tender pulp is hidden under the “toasted” layer of meringue.
Any of the three can be whipped to soft or hard peaks - depending on the task at hand.
Meringue means “kiss” in French.
Tips and tricks: