At the same time, an airy and tender cream of protein with sugar, and a dried protein cake in the form of a lacy cloud. A magical delicacy that slowly melts in your mouth - meringue. Secrets and tricks of cooking. Step-by-step recipe with a photo. Video recipe.
Meringue is a French gourmet delicate dessert made from whipped egg whites with sugar and baked in the oven at a low temperature. Sometimes the classic recipe is supplemented with cornstarch, vanilla, coconut or almond extract, crushed nuts, chocolate chips, cocoa powder and other flavors. In this review, we will learn how to make meringue with Nesquik. Nesquik is a unique complex of vitamins and minerals in the form of cocoa powder that complements the benefits of the dessert. To make meringues at home, you should follow a few simple rules. Then you will surprise and delight your loved ones and relatives with the right delicious cakes.
- Separate the whites from the yolks carefully so that not a single drop of the yolk gets into the whites.
- Whisk the whites in a dry bowl, as the slightest drop of fat or water will spoil the consistency of the mass.
- Whisk the whites cold.
- The whites will whisk better if you add a pinch of salt or a few drops of lemon juice to them.
- If the whites do not whisk, place the container in cold water and continue whisking. But then be careful not to get water into the squirrels.
- Store the finished meringue in an airtight container in a dry place for about a week, they will damp in the refrigerator.
- Caloric content per 100 g - 304 kcal.
- Servings - 10-12 pcs.
- Cooking time - 2 hours
Ingredients:
- Nekwick - 1 pack
- Egg whites - 4 pcs.
- Salt - a pinch
- Vanilla sugar - 1 tsp
Step-by-step preparation of Nesquik meringue, recipe with photo:
1. Wash and dry the eggs with a paper towel. Carefully break the shell with a knife and separate the whites from the yolks so that not a single drop of the yolk gets to the whites. You won't need yolks for this recipe, so use them for another dish.
2. Add a pinch of salt to the cooled egg whites and beat them with a mixer at low speed. Then gradually add vanilla sugar and continue beating, increasing the speed to maximum. If the sweetness of Nesquik is not enough, then while whipping the protein mass, add a little sugar, and preferably powdered sugar.
3. Add nesquik powder to the whipped egg whites.
4. Continue to beat the protein mass until fluffy and the so-called "hard peaks". If you lift the whisk of the mixer over the squirrels, they will not fall off, and sharp protrusions will not bend under the force of gravity.
5. Gently place the strong foam on a baking sheet greased with a thin layer of vegetable oil or lined with parchment paper. Bake the Nesquik meringue at low temperature (80-100 ° C) for 1-2 hours. The finished meringues should be dry and crispy, without a dark crust. After baking, they can remain in the switched off oven for a long time.
See also a video recipe on how to make meringues. All the secrets of cooking.
