Chocolate meringue with sesame.

Chocolate meringue with sesame.

Chocolate meringue with sesame.

Dessert recipes for kids.

Merenges do not have to be white. You can add ingredients that can give your color to the proteins. It can be chocolate, cocoa, berries, spices.

On the basis of meringue prepare a huge number of desserts. The taste and consistency of this crispy porous sweetness can shade fruits, nuts, curd cheese, whipped cream and anything that the culinary expert can only come up with.

For example, merengue can be poured with chocolate glaze. You can serve with ice cream or sprinkle with a multicolored confectionery fudge type.

When baking meringue can be considered not minutes, and cracks on the surface of the cake. As soon as they appear, turn off the oven. We leave the meringues inside until it cools down completely. So you get a slightly stretchy middle and a crisp.

Chocolate meringue with sesame.


• 2 proteins;

• 120 g of powdered sugar;

• 60-70 g of bitter chocolate;

• 50 g of sesame seeds;

• an incomplete teaspoon of lemon juice.

Exit ready mereng - 15 pieces.
Cooking time - 1 hour (+ time for cooling).

Chocolate meringue with sesame.


Sauté the sesame in a dry frying pan until golden. Chocolate powder on shallow grater. Start whipping the squirrels.

When the mass slightly thickens, add the lemon juice. Then, without turning off the mixer, gradually pour in the powdered sugar.

Beat the protein mass until stable peaks appear.
Turn off the mixer and add to the mass of chilled sesame and chocolate.

Gently stir and spread meringue with a spoon on a baking sheet with parchment.
Bake at 120 ° C for about half an hour, leave in the oven until completely cooled.

Fineness of preparation.

The most popular in the world was the French way of preparing meringue. Classical proportion: one protein per 50 g of sugar or powdered sugar.
The latter is preferable: the smaller the grain, the protein mass is better it is beaten up and it turns out more gently.

Utensils and all kitchen accessories used for whipping the proteins should be not just clean, but fat-free.

Cold proteins whip faster, but for merengue it's not that important.
In the first place - the fluffiness of the mass, possible only when whipping the proteins, the temperature of which is 22-25 ° C.

In this case, they will perfectly rise in the oven, they will be well catered. They turn out to be porous and will keep in shape.

At the peak of the form.

We start whipping the proteins at low speed, letting them so be saturated with oxygen. Only after the appearance of foam with bubbles increase the speed. At the same stage, add the powdered sugar.

The main thing is not to hurry. Ideally, you need to pour in tiny portions, literally on a floor of a teaspoon through equal intervals of time. If you pour in too quickly and do not mix well, the meringues after baking can settle.

And now the mass begins to thicken. Do not stop and bring the mass to the stage of stable peaks.

Forgotten cookies.

So the French jokingly and lovingly call the merengue, referring to the time that cakes are held in the oven. And this, depending on the size and desired consistency, 1-2 hours.

Do you want to get a meringue crisp and a soft middle? Send it to a preheated oven to 150 ° C. After 4-5 minutes, lower the temperature to 60 ° C. Bake another 15 minutes.

Want a completely baked white meringue? Bake for 30 minutes at 50 ° C. Then slightly open the oven door and bake for another hour and a half. Crusty crusty meringue is obtained if one and a half hours bake it at 60 ° C.

Whichever way you choose, remember: cool the meringues should be in the oven.

Chocolate meringue with sesame.

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