Do you have any unused proteins after making your shortbread cookies? The best way to dispose of them is to make peanut meringues. It's delicious, simple and not labor intensive. Step-by-step recipe with a photo. Video recipe.
An excellent French dessert, which is prepared from a minimum of products - meringue, and if it is also with nuts, then the dessert will turn out to be much tastier than an ordinary delicacy. Nuts give a strong aroma and there are very pleasant unmilled pieces in the dainty. Nuts in the recipe can be added to any chef's taste. All are perfect for the texture and flavor of the dessert. Today we have a peanut meringue.
Dessert can be prepared when, after cooking a dish, there are proteins left that you do not know where to put. But it is possible to prepare the cake from proteins, and beat the cream for the cake from the yolks. You can bake individual small cakes or one large crust, which can be used as part of a complex cake. Pastry baked goods are of medium height, tender, crispy and melting in the mouth, and nuts give the product a special taste and aroma.
See also how to make orange peel meringue.
- Caloric content per 100 g - 298 kcal.
- Servings - 2-3
- Cooking time - 2 hours 30 minutes
Ingredients:
- Eggs - 4 pcs.
- Turmeric - 0.5 tsp (optional to add color)
- Peanuts - 50 g
- Salt - a pinch
- Sugar - 50 g
Step by step preparation of meringue with peanuts, recipe with photo:
1. Prepare the peanuts. If it is raw, then pre-dry it in a clean and dry frying pan, stirring occasionally. The readiness of the nuts is determined by the husk, which should easily come off the kernels. Then, peel the peanuts and place them in a chopper.
2. Detail the nuts to the desired consistency. They can be crushed into fine dust, or left in small crumbs. If you don't have an appliance, grind the peanuts with a hammer or rolling pin.
3. Add turmeric to the peanuts.
4. Stir the food until the kernels are evenly combined with the turmeric.
5. Break the eggs and separate the whites from the yolks. When doing this, observe the following conditions. First, the utensils for whipping the whites must be thoroughly defatted and dried. To do this, after washing it with soda, wipe it with vodka or alcohol.
You don't need yolks for the recipe, so place them in a bowl, cover with plastic wrap and refrigerate.
6. Beat the whites with a mixer at low speed until the first white foam appears. After that, add a pinch of salt to the mass and gradually, 1 tablespoon at a time, add sugar, increasing the beating speed.
7. Whisk egg whites until peaks and fluffy. The mass should be thick and motionless.
8. Add crushed peanuts to the egg whites.
9. Stir the food to distribute the nuts evenly over the egg mass.
10. Using a spoon or pastry bag, place the protein mass on a baking sheet lined with parchment. Send the peanut meringues to a preheated oven to 100 degrees for 2 hours. During this time, it will dry completely and become crispy. If you want to get it with a stretching consistency, then bake it for about 1.5 hours. Remove the finished meringue from the parchment, transfer with paper and store at room temperature for 3 days.
See also a video recipe on how to make meringue with nuts.
