Any meringue cake is an original treat that will appeal to both adults and especially small sweet tooth. With the help of a delicious sugar mass, you can effectively and unusual make a dessert. Meringues are also used as part of the filling.

How to make meringues for cake decorating

To cook ordinary meringues, you will need to take only two components: 80 g of egg whites and 160 g of granulated sugar. These ingredients must be thoroughly mixed and sent to a water bath, achieving absolute dissolution of the sweet grains.

The homogeneous composition is removed from the stove and whipped with a mixer at high speeds. The mixture should be smooth and shiny. It remains to squeeze it with a culinary bag on a baking sheet with parchment and dry the treat in the oven for 110 - 120 minutes at 70 degrees.

It is very important in the process to slightly open the oven door, and leave the finished "bezeshki" inside it for another 4 - 5 hours.

A sophisticated version of such a treat is the Wet Meringue Protein Cream for decorating the cake. The basic components are still the same, but the process technology is slightly changing.

Prepare in advance:

  • 4 fresh chicken eggs;
  • granulated sugar - 1 full st .;
  • vanillin - 1 standard bag;
  • "Lemon" - ¼ a large spoon.

Cooking Algorithm:

  1. Divide chilled eggs into components. Cool the light part thoroughly. Beat the whites until a light foam appears. The mass should not become thick and stable. It will be enough of its uniformity.
  2. Pour all the sand, vanillin, and lemon into the squirrels. Stir everything.
  3. Send a container with all components to a water bath.
  4. When it just starts to boil the lower part of the mixture, you need to start actively whipping it with a mixer.The process should last 12 to 15 minutes. You can not stop for a second.
  5. Remove the mass from the stove and beat for another 4 - 5 minutes.

The result is a dense, dense substance that is convenient to use for decorating desserts. It will not settle even with stirring.

Classic Meringue Cake

Ingredients:

  • fine granulated sugar - 1 full st .;
  • egg whites - 4 pcs.;
  • corn starch - 2 tbsp. spoons;
  • cream (35%) - 300 ml;
  • powder - 2 tbsp. spoons;
  • wine vinegar - 1 teaspoon;
  • assorted fruit slices - two-thirds of a glass.

Cooking Algorithm:

  1. Mix in a bowl all dry ingredients except powdered sugar.
  2. Beat whites separately until foam. Add to them a loose mixture. Continue the whipping process for a couple of minutes.
  3. Pour in the vinegar. Beat the mass for another 1 minute. The resulting substance should not fall from the spoon. It will be thick and tight.
  4. Put the mixture on a sheet of parchment with a circle drawn in the middle. We must try not to go beyond the limits of the figure.
  5. In the middle of the meringue, make a small depression, around which directly form miniature peaks with your hands.
  6. Prepare the dessert base for 4 - 5 minutes at 180 degrees in the oven, then another half hour at 110 degrees.
  7. While preparing "cake", you need to take care of the cream - whip the powder with cream. The main thing is not to overdo it with the processing of the air mass, so as not to get butter.

Lubricate all the resulting meringue cream. Fill the resulting depression in the middle with fruit slices.

Cooking with nuts

Ingredients:

  • raw egg whites - 4 pcs.;
  • butter - 250 g;
  • granulated sugar - 220 g;
  • assorted nuts - 1 full glass;
  • condensed milk (uncooked) - 2/3 st .;
  • slaked soda - ½ tsp;
  • flour - 160 g.

Cooking:

  1. Beat half the protein with 70 g of sand.
  2. Add soft creamy fat (100 g), sifted flour and slaked soda in any convenient way. Mix everything. Cool for half an hour.
  3. Beat the remaining proteins and sand to a thick mass.
  4. Divide the dough from the second step into 3 parts. Stretch each one in a round form, sprinkle with chopped nuts and pour over part of the mixture from the third step.
  5. Thus, cook all three cakes and take turns baking them for 13-14 minutes at 180 degrees.
  6. For cream, beat the remaining soft fat and condensed milk. Coat them with finished cakes.

Lay the pieces of cake on top of each other. If desired, decorate with the remaining nuts.

From shortcrust pastry

Ingredients:

  • creamy margarine - 80 g;
  • yolks - 2 pcs.;
  • proteins - 2 pcs.;
  • fine salt - 3 pinches;
  • granulated sugar - 110 g;
  • wheat flour - 1 tbsp .;
  • jam from any berries (best of all - currant) - 7 dessert spoons.

Cooking:

  1. Turn creamy margarine into a liquid substance. The main thing is not to let the fat boil.
  2. Add the yolks, sand (50 g) and salt. After mixing, pour flour through a sieve.
  3. Knead the dough. Spread it along the bottom of the mold, dazzling small sides. Bake for 8 to 9 minutes in the oven at medium temperature.
  4. Then cool and cover with jam.
  5. Beat the remaining products separately for meringues. Cover them with the entire surface of the future dessert.
  6. Cook at the same temperature for another 6 to 7 minutes.

You need to have time to extract the treat from the oven when the peaks of the meringue become rosy, but do not turn black.

Sponge Cake with Meringue

Ingredients:

  • finished chocolate cakes - 3 pcs.;
  • classic meringue according to the classic recipe - 200 g;
  • sugar - 100 g;
  • flour - 40 g;
  • vanilla sugar - 12 g;
  • egg - 1 pc.;
  • milk - half a liter.

Cooking:

  1. For such a cake, you need to bake half a baking sheet of miniature round "bezeshek" according to the simplest recipe (from sugar and protein).
  2. Pour all the remaining dry ingredients into a small bucket for the cream. Stir them and pour milk. Beat until smooth.
  3. Pour in the contents of the raw egg. Repeat whipping.
  4. On the plate, bring the cream to a thickening. It is important in the process to constantly interfere with its whisk so that the components do not slide into lumps.
  5. Break most of the meringues into a deep bowl. Leave a few whole things to decorate the goodies.
  6. Sprinkle cakes generously with cream and sprinkle with sweet kosher.Stack on top of each other.
  7. Cover the top of the dessert with cream and decorate with whole meringues.

The finished meringue cake and biscuit should be kept cool for a while to soak.

From waffle cakes with bananas

Ingredients:

  • finished meringue - 150 g;
  • wafer cakes - 7 pcs.;
  • boiled condensed milk - 1 can;
  • butter fat - 100 g;
  • ripe (not black!) bananas - 2 pcs.

Cooking:

  1. Prepare meringues in advance according to the classic recipe. Cool.
  2. Kill one peeled banana with a blender. Cut the second into very thin slices.
  3. Beat soft butter separately until white. In the process, gradually add condensed milk to it.
  4. Mix cream with fruit puree. Kill components together.
  5. When assembling the cake, lay wafer cakes on top of each other, spreading them with cream, sprinkling with crumbled meringues and laying pieces of fruit.

You can decorate the finished treat with chocolate chips or other mouth-watering ingredients to your liking. After this, let him stand in coolness for at least 2 hours.

"Count ruins"

Ingredients:

  • finished meringue - 250 g;
  • condensed milk (not boiled) - 1 can;
  • assorted nuts - 2 handfuls;
  • butter - 300 g.

Cooking:

  1. Prepare round miniature "bezeshki" with a sharp tip in advance according to the very first recipe. Cool them down.
  2. For cream, kill soft butter and condensed milk.
  3. Chopped peeled nuts randomly.
  4. When assembling such a cake, you just need to pour the meringue on a large plate with a slide. Pour cream on each layer of sweet preparations and sprinkle with nuts.

Before serving tea, give the Count's Ruins cake a good saturate.

Meringue cake at home

Ingredients:

  • raw eggs - 10 pcs.;
  • condensed milk - 1.5 tbsp .;
  • granulated sugar - 270 g;
  • powder - 190 g;
  • potato starch - 40 g;
  • soft oil - 400 g;
  • walnuts - 80 g.

Cooking:

  1. Very cold eggs divided into components. Beat the white part with all the sugar until a thick dense foam. It is necessary to sleep him to proteins gradually.
  2. Sift the starch separately. Mix it with powder.
  3. Connect both masses.
  4. Draw a circle on the parchment. Put a white "dough" in it. As a result, you should get three cakes of the same size.
  5. Each one should be put in the oven, heated to 150 degrees, then immediately reduce the heat and bake “cakes” for 55 minutes at 100 degrees.
  6. Beat condensed milk with soft butter. Add crushed nuts to the resulting cream.
  7. Each cooled cake generously pour cream. Lay all three on top of each other.

Let the dessert stand in the cold for at least 2.5 hours. Then treat guests with a treat.

With chocolate and whipped cream

Ingredients:

  • egg whites (raw) - 5 pcs.;
  • powder (sugar) - 2/3 st .;
  • granulated sugar - ½ tbsp .;
  • milk chocolate - 2.5 standard tiles;
  • fat cream - half a liter;
  • almond petals - to decorate goodies.

Cooking:

  1. Raw squirrels pour into a large bowl. Beat until light foam appears. To make this easier, eggs should be used well chilled.
  2. Continuing whipping, pour the powder into the mass. When it stops falling from the spoon, you can lay out the “dough” on a baking sheet covered with parchment. It is necessary to make three rectangular-sized cakes of the same size.
  3. First bake the basics for 14 - 16 minutes at 150 degrees, then - 2 hours at 90 degrees.
  4. Spread finished cakes with melted chocolate. Let it freeze.
  5. Beat sugar with cream until splendid. Coat the cakes with the resulting cream and lay on top of each other.

Decorate the resulting treat with walnut “petals”.

Strawberry dessert

Ingredients:

  • egg whites - 7 pcs.;
  • granulated sugar - 2 tbsp .;
  • strawberries - 1.5 tbsp .;
  • very fat cream - half a liter.

Cooking:

  1. Rinse the strawberries. Cut the berries into slices. Leave a few pieces intact.
  2. Beat the chilled proteins thoroughly. Be sure to use a clean, dry bowl for this purpose. Among the proteins should not be the slightest drop of yolk. Otherwise, the process will become very complicated.
  3. First, the proteins must be killed before the appearance of light foam. Then continue the process using a mixer / blender, already gradually pouring sugar into the mass (1.5 tbsp.).Beating can be completed only at that moment when the mixture becomes thick and dense and does not slip from the whisk.
  4. On pencil baking paper, draw four identical circles. It is convenient to cook “cakes” on two baking sheets at once - two on each.
  5. Bake the basics for a future dessert in the oven. First, 14 - 16 minutes at 150 degrees, then another 90 minutes at 90 degrees. You can arrange small blanks near large circles to make miniature "bezhes" for decorating goodies.
  6. Cool the resulting cakes.
  7. For cream, whip the cream and the remaining sand together.
  8. Grease the finished cooled base with the resulting creamy mass. Lay them on top of each other, place berry slices between them.

Garnish the resulting cake with whole berries and individual whole small meringues.

Snickers Cake with Meringue

Ingredients:

  • cocoa - 3 large spoons;
  • regular sugar - 2 tbsp .;
  • flour - 1 tbsp .;
  • milk - 1.5 tbsp .;
  • whole egg - 1 pc.;
  • proteins - 3 pcs.;
  • sunflower oil - 3 tbsp. l .;
  • baking powder - 1 large spoon with a slide;
  • boiling water - ½ tbsp .;
  • vanilla sugar - 1 tsp;
  • peanuts - 1 tbsp .;
  • butter - 220 g;
  • condensed milk - 1 tbsp .;
  • cream - 1 tbsp. + 5 large spoons for impregnation of the base;
  • dark chocolate - 2 tiles.

Cooking:

  1. Kill proteins with half the sand until dense peaks appear. Bake round meringue cake from this mass. It will cook 130 minutes at 110 degrees.
  2. Mix the remaining dry ingredients. Add to them sunflower oil, milk. Beat everything lightly together.
  3. Pour boiling water. Repeat whipping.
  4. Oven big cake in oiled general form (round) 45 minutes at 180 degrees. Cut the cooled base into 2 parts.
  5. Dry (in a pan) and peel peanuts. Kill it in a blender bowl until the crumbs of the desired size.
  6. Beat soft butter separately. At the end, add condensed milk to it.
  7. Lightly soak both cakes with cream. Each smeared with cream from the sixth step.
  8. Sprinkle the first with nuts. Lay meringue and the rest of the cream on top. Pour the remaining nuts.
  9. Cover the structure with a second cake.
  10. Melt the chocolate with cream. Pour the finished dessert with icing.

If desired, you can leave several nuts intact and decorate the Snickers cake with them. Be sure to give it a good soak.

"South night"

Ingredients:

  • flour - 300 g;
  • sugar - 220 g;
  • butter - 150 g;
  • Cocoa - 70 g;
  • baking powder - 10 g;
  • eggs - 2 pcs.;
  • milk - 1 tbsp .;
  • vinegar - 1 tbsp. l .;
  • soda - ½ teaspoon;
  • cream (butter + condensed milk) - ½ tbsp .;
  • ready meringue - 70 g;
  • dark chocolate - 1 bar;
  • cream - 50 ml.

Cooking:

  1. Mix milk with vinegar.
  2. Pour all dry ingredients into a common bowl.
  3. Grind the butter with sand. Drive eggs one at a time.
  4. Combine the mixture in three steps. Pour the resulting dough into a form with parchment. Bake for half an hour at 200 degrees.
  5. Divide the cooled base into two equal halves.
  6. Coat the cakes with the finished cream. Between them scatter crumbled meringues.

Make chocolate and cream icing. Pour with it the resulting dessert. Cool and serve for tea.

Pineapple treat

Ingredients:

  • pure egg white - 150 g;
  • whole eggs - 2 pcs.;
  • lime / lemon juice - 1 tsp;
  • sugar - 320 g;
  • starch - 1 teaspoon;
  • canned pineapples - 340 g;
  • cane sugar - 1 large spoon;
  • coconut flakes - 4 dessert spoons;
  • Coconut milk - 400 ml;
  • flour - 60 g;
  • butter fat - 100 g;
  • salt and vanillin - a pinch.

Cooking:

  1. Beat cold squirrels with 220 g of sand. Last need to fall asleep gradually.
  2. At the end, pour in starch, pour in half the citrus juice. The mass should be shiny, thick. After adding the last ingredients, continue beating for another minute.
  3. Draw two circles on the parchment. Put on them the whole protein mass. Bake the basics first half an hour at 130 degrees, then another 2.5 hours at 100 degrees.
  4. Pineapples cut into slices (without syrup) mix with brown sugar and citrus juice. Cook for 12 to 14 minutes over low heat. Add chopped coconut.
  5. Beat the remaining sweet sand slightly with a whole egg. Add salt, vanillin and flour. Boil the mixture on the smallest fire until thick.
  6. In the ready-made cream, put butter.
  7. Between the two meringue bases, place the fruit mass and most of the cream. Pour the remaining sweet mixture on top.

Leave the cake in the cold for 2.5 hours. Garnish with mint if desired.

Meringue Cake

Ingredients:

  • white fluffy sponge cake - 2 pcs.;
  • finished white meringue - 200 g;
  • pitted prunes - 100 g;
  • walnuts - ½ tbsp .;
  • cream of boiled condensed milk and butter - ½ tbsp .;
  • boiled water - ½ tbsp .;
  • sugar - 2 tsp;
  • cognac without flavoring - 1 tbsp. l

Cooking:

  1. Immediately place the first cake in a detachable form.
  2. Dissolve sugar in warm boiled water. Add cognac. Soak both cakes with this mixture. With particular care - the bottom.
  3. Grease both biscuits with cream and sprinkle with chopped peeled nuts and crumbled meringues. Between the cakes, place and finely chopped prunes soaked in hot water.

Leave the finished treat with a layer of meringue in the cold all night. If desired, you can top it with any chocolate.

There are many baking options with meringues, and each is almost a masterpiece. They still lack only the warmth of the mistress’s hands and a pinch of love. Add missing ingredients rather and create your own unique desserts!

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