Homemade meringue: recipe with chocolate. Chocolate French meringues (meringues) Meringue in the oven recipe with cocoa

Calories: Not specified
Cooking time: Not indicated

Meringue is a delicate and weightless delicacy that absolutely everyone will like. You've probably bought meringue in stores and supermarkets, and if you think that it is very difficult to prepare, then you are mistaken. Today I suggest you make meringue with cocoa at home. My detailed recipe with photos will help you clearly understand the whole process and repeat it without problems. Preparing meringue is simple, literally from two chicken egg whites you will get a whole baking sheet of small meringues. You can simply serve this meringue with tea or coffee, or you can decorate a cake or any dessert with this meringue. So let's get started. I suggest you prepare a very tasty one.

- chicken proteins – 2 pcs.,
- sugar – 120 gr.,
- grape or raspberry vinegar – 1 tsp,
- cocoa – 1 tbsp.

How to cook with photos step by step

Prepare a couple of eggs, first put the eggs in the refrigerator so that the whites are cold. Then take a dry bowl, carefully break the eggs and separate the whites from the yolks. Use the yolk for other dishes.

Now turn on the mixer at medium speed and start beating the egg whites. After a couple of minutes, the whites will turn into a good foam, now you need to add granulated sugar in parts. Do not stop beating while adding sugar.

When all the sugar has been added, you need to add a little vinegar - raspberry or grape, wine. Beat the whites for another 20-30 seconds. The result is a very stable protein mass.

Now you need to add cocoa powder. You need to take the best cocoa, sift a tablespoon of powder into a bowl of whipped egg whites.

At this stage, no longer with a mixer, but with a silicone spatula, mix everything very carefully. Mix in a circular motion from top to bottom.

Transfer the resulting mass into a pastry bag and place small pieces on a baking sheet lined with parchment paper. Bake the meringue in an oven preheated to 100 degrees.

Bake the meringue for an hour and a half. Then leave the meringue to cool in the oven.

As a result, the meringues easily come off the parchment, they are weightless, crispy, tender, simply magical! That's all, now you can put the kettle on. I have also prepared an interesting one for you

I really love everything chocolate, so the chocolate meringue recipe really interested me. Of course, I didn’t prepare ordinary meringues, but baskets with nuts. They conquered everyone who tried them, but they disappeared very, very quickly. I share not only the recipe, but also step-by-step photo illustrations. Take a note and prepare chocolate meringue with nuts with love!

So we need:

- egg white - 2 pieces;
- sugar - 6 tbsp. spoon;
- cocoa powder - 1 tbsp. spoon (with a mountain);
- nuts (I have walnuts) - 100 grams;
- vanilla - on the tip of a teaspoon;
- citric acid - on the tip of a teaspoon.

How to make chocolate meringue at home with nuts in the oven

Beat cold egg whites in a deep container with a mixer until a stable foam mass forms.

Add granulated sugar, citric acid, vanilla, continuing to beat. This must be done carefully so as not to precipitate the proteins.

At the very end, add a small heaping tablespoon of cocoa powder. If you like very, very chocolate baked goods, add two tablespoons of cocoa.

Gently stir the chocolate foam mass so that the cocoa powder is evenly distributed.

I decided to make meringues in the shape of baskets with walnuts inside. Therefore, you need to fill a pastry syringe or bag with chocolate foamy protein mass and form small baskets. To do this, first make a round base, and then form the sides in a circle to the desired height.

Any nuts will do. I have my own walnuts that need to be peeled first. Fill the baskets with nuts, as shown in the next photo.

I don’t preheat the oven for chocolate meringues, but simply put the baking sheet with meringue into the oven at minimum temperature. For me it's about 110 degrees.

Bake chocolate meringue with nuts for about 60-75 minutes, depending on the size of the baskets. They may seem soft, but when they cool down they will acquire the usual airy structure that is characteristic of this type of baking. Therefore, they need to be removed from the baking sheet when they have cooled down.

Ready-made chocolate meringues with nuts are airy, crispy and very satisfying. Delicious baking to you!

Protein cakes have gained immense popularity due to their unusually light, crumbly structure, excellent taste and unsurpassed appearance. Meringues will look good on a wedding table, especially if it is at an important reception at the embassy, at a children's party, or at a youth party.
You can also make cakes from homemade meringue, filling them with various types of cream, decorating them with fruits and berries, adding cocoa, coffee, chocolate chips, coconut and nuts.
But many housewives do not take up the preparation of meringues, because they believe that making homemade meringue- the pinnacle of culinary art.
Is it so? How difficult is it to make meringues? Why do some housewives not whip the cream into a thick foam? Why do meringues sometimes turn out rubbery, like Taffy candy?
If you follow all the rules (use only fresh eggs, beat until the sugar is completely dissolved, bake at the recommended temperature), you will see how easy it is to make meringues. Well, since our site is exclusively about chocolate, we will cook meringue with chocolate.

Ingredients for the meringue recipe:

4 squirrels;
1 cup of sugar;
2 tbsp. starch.

Ingredients for chocolate cream:

1 cup cream (10% fat);
0.5 tbsp. Sahara;
2 tbsp. flour;
3 yolks;
50 grams of chocolate.

For decoration - orange, mint.

Homemade meringue: recipe

1. Turn on the oven (100 degrees).
2. Beat the whites into a thick mass and start adding sugar to the dough.

3. Sugar must be poured into the protein mass in parts and whipped until dense peaks form.

4. Pour starch into the dough, mix the dough with gentle movements.
5. Using a pastry syringe, form small cakes and make sides along their edges.

6. Cook homemade meringues according to the recipe for at least 1.5 hours.

Chocolate cream. Recipe:

1. Pour 1/2 cup of cream into a saucepan. Break the chocolate and place the chocolate mixture on the stove to heat up.
2. Mix the dry ingredients: sugar, vanillin, flour, add yolks and cream to them. Beat the mixture thoroughly with a whisk.

3. After the chocolate has completely dissolved and the cream has boiled, begin to carefully add the second half of the cream into the chocolate mixture.

4. Mix the buttercream until it acquires a dense structure.
5. Remove the pan from the stove and leave the cream to cool.
Fill homemade meringues with chocolate cream.

Garnish with orange slices and a sprig of mint.

There are a lot of ways to make meringue, but this recipe is rightfully considered my favorite. Meringue is made from cocoa, egg whites and sugar. Hazelnuts add a special charm to the dessert. Try it!
Here is a simple recipe for making meringue with cocoa. You will need the following ingredients: cocoa powder, sugar, egg whites, salt and hazelnuts. The meringue has a very pleasant consistency with a nutty flavor and a beautiful creamy color. Good luck!
Number of servings: 10-12
Recipe Specifications
National cuisine: home kitchen
Type of dish: Desserts, Meringue
Recipe difficulty: Very simple recipe

Preparation time: 7 minutes
Cooking time: 2 hours
Number of servings: 10 servings
Calorie Amount: 104 kilocalories
Occasion: For children

Ingredients for 10 servings
Egg whites - 4 pieces
Sugar - 200 grams
Hazelnuts - 50 Grams
Cocoa powder - 1 tbsp. spoon
Salt - 1 pinch

Step by step
Fry the hazelnuts in a hot frying pan for 7-8 minutes.
We peel the nuts from the shell, then grind them in a blender.
Beat the egg whites with a pinch of salt into a thick foam.
Gradually add sugar, continuing to beat.
Sift cocoa through a sieve. Beat the mass with a mixer.
Add chopped nuts and mix with a spoon.
Using a pastry syringe, form the meringue on a baking tray lined with baking paper. Bake for 1.5 hours, temperature 100 degrees.
Bon appetit!

As a child, who among us did not love the fabulous airy cookies called “meringue”? It seems that absolutely every mother prepared this sweet for her child, because preparing such cookies is very simple, even, rather, elementary, and the set of ingredients for it is actually funny. But have you ever made meringue with cocoa? Did they add chocolate flavor to the airy sweetness? Let's try to figure out how to properly prepare meringue with cocoa. We will tell you how to make meringue with cocoa in this article.

In order to make meringue, you will need the following products:

egg whites;
sugar;
cocoa.

Please note that you probably have all this in your refrigerator every day. So why not please your loved ones and yourself with a delicious meal that, moreover, can be prepared in a matter of minutes?

Making meringue from cocoa

So, take our whites and beat them thoroughly until they form a strong foam. It’s a matter of desire: you can beat the whites with a whisk, you can use a mixer - whatever is convenient for you. After the protein foam has formed, you need to gradually add sugar to it, without stopping whisking. It is important to remember: in order not to disrupt the cooking technology, you cannot mix the ingredients at once or pour out all the sugar in one fell swoop. Cocoa is added at the very end.

When you have a homogeneous air mass, take a baking sheet, place parchment on it and pour out your meringue. After this, put the dessert in the oven - it must be preheated. The meringue with cocoa will be baked for approximately 45 minutes at a temperature of 140 degrees.

To make the meringue more spicy, you can decorate it with cream, which is prepared very quickly. Melt white chocolate in a water bath and add a little sour cream to it when it has cooled. Mix this cream thoroughly and place it in the refrigerator to harden a little.

When you take out the finished meringue, cool it and combine the halves using the finished cream. Then let the cookies sit for a while so that the cream is absorbed into the meringue and the halves are firmly attached to each other.

This dessert will please all guests, and it will look very original. The chocolate aftertaste will definitely delight your family and friends, and the combination with white chocolate will be very appropriate.

If you don’t want to rack your brains, meringue with cocoa can be served without cream - its taste will not disappear from this.

Easy and simple, but so delicious... Try it and you will definitely succeed!