Meringue is this delicious dessert, which is familiar to many from childhood. On weekends, a grandmother or mother often prepared air cakes, and this process stretched for the whole day. First, it was necessary to beat the proteins with sugar into a strong stable foam, and then proceed to the baking process. Since there were no electric mixer in many families, the preparatory moment was delayed for several hours. Then it was also necessary to make maximum efforts to adapt to the standard gas stove and not spoil the whipped proteins. Such difficult efforts to many Soviet housewives were given the preparation of meringues. Now it is very simple to make an air treat - you just need to prepare the “dough” for cakes, and then our kitchen assistant - a multicooker takes upon itself the whole process.

Meringue in a slow cooker

Not many people know that this dessert of the ivory color is from France. Meringue in translation from the French word "Baiser" means a kiss. And there is! The cake is gentle, crumbly and just melts in the mouth. It is impossible to resist, so as not to taste even a couple of meringues. How to cook meringue yourself in a slow cooker? Let's take advantage of this recipe and go to the kitchen to please our family and friends with a delicious dessert.

Products:

• egg protein - 5 pcs.;
• sugar - 10 tbsp.;
• small salt is a pinch.

Preparing meringues in a slow cooker:

1. As you can see, a list of products for making meringue in a slow cooker is very modest. There is nothing superfluous in the classic recipe, only protein, sugar and a little salt. It is only important to properly prepare the main ingredient so that the baking turns out excellent. So, carefully separate proteins from yolks. Most hostesses have their own methods: someone simply breaks the eggshell and divides the egg “on weight” by 2 components, someone is used to using a special device for these purposes, and enterprising housewives use a conventional plastic bottle. It doesn’t matter how you use, the main thing is the final result. We need only pure proteins without a drop of yolk.
2. Squirrels must be put in the refrigerator (in winter on the balcony) for half an hour. During this time, they will cool and whisk them easier.
3. We extract a bowl of proteins from the refrigerator, whipped into a lush foam using a mixer. It is better to immediately transfer the proteins into a deep bowl.
4. As you get drunk, add slowly sugar in small portions and a little salt.
5. Beat proteins with sugar until you get a strong, stable white foam. If you taste the “dough”, then it should not have grains of sugar. That is, we achieve the result so that the sugar completely dissolves.
6. Now that the mass is ready, it is necessary to lubricate the bottom and walls of the shape of the multicooker with butter (it can be any vegetable, preferably without smell).
7. You can apply the egg mass with a spoon (as our mothers and grandmothers did) or transfer whipped proteins into a confectionery bag and “plant” neat small meringues to the bottom.
8. That's all! It remains a little more to wait and you can enjoy the delicate taste of the meringue prepared in a slow cooker. We turn on the program "Baking", cooking time - 30 minutes. Just during this period, our meringue will bake or dry.
9. As soon as you hear the signal, do not rush to open the device cover immediately - we leave the meringue in a slow cooker at rest for another 10 minutes and only then you can open the slow cooker to transfer the meringue to the dish. This nuance in the preparation of meringue in a slow cooker cannot be ignored, as cakes can sit down.

Ready meringues can be served for tea, coffee or your favorite drinks!

Meringue in a slow cooker with lemon juice

Usually this delicious dessert is prepared in the oven or in a microwave. Rarely anyone uses a multicooker for baking meringues. And in vain, because it turns out a very tasty and delicate dessert in it. If you look into history, then earlier in the villages our grandmothers and great -grandmothers often baked meringues in ordinary Russian furnaces on Sundays. And it should be noted that the dessert was unusually airy and very tasty. The secret to preparing such baking is a Russian stove, which is now successfully replaced by a modern device - a multicooker.

Products for making meringue in a slow cooker:

• proteins - 3 pcs.;
• sugar (preferably small) - 150 g;
• lemon juice - 1 tsp;
• starch - 20 g.;
• fresh or frozen berries for decoration.

Preparing meringues in a slow cooker:

1. We separate the proteins from the yolks, if you take the eggs from the refrigerator, you can proceed to the process of whipping proteins with sugar immediately.
2. First with a whisk, and best of all, we beat clean proteins until you get a lush air hat. After that, without interrupting, gradually pour small sugar and continue to whisk the mixture at high speeds.
3. As soon as sugar begins to dissolve, the mass gradually becomes light and begins to thicken. It is important to continue the whipping process until the sugar is completely dissolved. As soon as this happened, add starch powder and lemon juice to proteins.
4. The finished "dough" for the meringue will turn out to be light and dense.
5. We proceed to the layout - the bottom of the multicooker can be covered with baking paper or greased with oil.
6. Next, lay out the meringue with a spoon, forming a semblance of a basket. We need to make a small recess inside, then put the berries there.
7. Close the cover of the device. We turn on the program "Baking", set the time for half an hour.
8. After 30 minutes, you do not need to immediately rush to open the lid and look inside, for now, hide your curiosity away, since the meringue can be “offended” and sit down. Break another 10 minutes and only then open the device to very carefully shift fragile cakes to a flat dish.
9. It remains only to decorate each meringue, putting a handful of fresh berries on top. If you use freshly frozen berries, then it is best to defrost them in advance so that the juice has time to drain and add a little sugar.

Our meringues are ready in the slow cooker, it's time to invite everyone to the table for tea party!

Vanilla meringues in a slow cooker

Traditionally, meringue is prepared only from egg proteins and sugar, but inventive housewives began to add other ingredients to the egg-sajar mass, which favorably shade the taste of the dessert. A classic additive to any baking is vanilla sugar or vanillin. Let's prepare the meringue in a multicooker with vanilla, and the top is beautifully decorated with fresh strawberries and whipped cream.

Ingredients:

• proteins - 5 pcs.;
• sugar-sand-200 g;
• vanilla sugar 1 bag or 3 g of vanillin;
• corn flour - 1 tbsp;
• strawberry berries and whipped cream - to decorate meringues.

Preparing meringues in a slow cooker:

1. You can cook meringues in different ways. For example, the French can make a meringue by just whipping proteins with sugar or to save time - they use powdered sugar. We can do this too, especially since the proteins will whip faster. The main rule for making meringues will still have to be observed - this is the cooling of proteins. Then the foam will turn out to be stable.
2. We separate the proteins from the yolks, today we will need only proteins. Beat them separately with a mixer or whisk to get a magnificent air mass, and then in very small portions gradually, as whisking, add sugar-sand and continue to work as a mixer until we get dense white mass.
3. If you use vanilla sugar, then it must be added with sugar, and if vanillin powder, then at the end, along with a spoon of corn flour.
4. We cover the bottom of the form for baking parchment and pour half a portion of whipped proteins. This time we will not cook separate cakes.
5. We bake the meringue in a slow cooker using the Baking program, cooking time - 30 minutes + 10 minutes for "rest".
6. Thus, we need to make 2 cakes of meringue. When they cool down, we very carefully turn the shape of the multicooker and spread the cakes on a flat dish. Try to cope with this task “excellent” so as not to break the fragile cake.
7. Put the blanks for the preparation of our dessert into 2 dishes. Lubricate each cake from meringue with whipped cream, lay fresh strawberries. If you want, you can replace strawberries with any seasonal fresh berries or fruits. The taste of the meringue from this will not deteriorate, but rather, juicy sweet and sour berries will give a dessert a special unique taste.

If you want, you can make a small cake from two cakes. To do this, we spread the cream on the first cake, put the second on it. The top of the cake is decorated with cream and fresh strawberries. That's all, our meringue in a slow cooker is ready, you can invite friends to a tea party. Enjoy your meal!

Meringue in a slow cooker with powdered sugar

At first glance, it may seem that making meringue in a slow cooker is quite simple. Yes, this is true, especially if we talk about the baking process itself. But in order to correctly prepare the basis, that is, the “dough”, you must follow some rules. So, it has long been known that cooled proteins are easiest to beat. Sugar must be introduced into the protein very carefully and gradually. And yet, in order to obtain airless air in the mouth, it is necessary not only to properly separate the proteins from the yolks, but also to use only clean dishes. A bowl and a whisk for whipping should be clean and dry! There should not be a drop of liquid or fat on the walls of the container, absolutely nothing! Then you can count on success.

Products for making meringues:

• egg protein - 2 pcs.;
• sugar powder - 100 g.

Preparing meringues in a slow cooker:

1. We will prepare a dry bowl, separate the proteins from the yolks and beat only proteins at high speeds with a mixer.
2. We achieve an ideal light shade of proteins, gradually adding powdered sugar. This recipe is designed for beginners, so there should be no problems with the preparation of the “test”.
3. It is only important not to stop and continue to whip the mixture with a mixer so that you get a dense stable white mass. If you type it with a spoon, then it should keep your shape well.
4. And now a small trick - in order not to try to type with a spoon and form small meringues in size, you can transfer the whole mass into a clean and dry dense bag, cut out a small hole and squeeze the mixture, like from a confectionery bag. The peculiarity of this method is that then you do not have to wash the bag - we squeeze everything to the last drop and throw the package into the garbage bucket. In this way, you can adjust the size of the meringue and form cakes of different shapes - make just circles, spirals or meringues with a thin tail.
5. Lubricate the multicooker bowl with oil, and best of all, put baking paper to the bottom. We lay out the meringue, turn on the “baking” mode, the time of preparing meringues in a slow cooker is 30 minutes.
6. After the program is completed, you need to leave the meringue in a slow cooker under a closed lid and only after 10 minutes you can get the finished dessert and put it very carefully, since the meringue is fragile, on a flat dish.

To decorate the meringue cooked in a slow cooker is not necessary, if you want, you can sprinkle the top of the dessert with grated chocolate.

Meringue "Pavlova" in a slow cooker

The name of this dessert is unusual - "Mernglov Mernglov" is dedicated to the dessert of the famous Russian ballerina. The principle of preparing the basis of dessert - meringue in a slow cooker, remains unchanged. The cake acquires a special taste thanks to additives - whipped cream and fresh blackberry.

What products are needed:

• eggs - 2 pcs. (only proteins);
• sugar - 100 g;
• potato starch - 1 tsp;
• lemon juice - half a teaspoon;
• cream - 200 ml;
• sugar powder - 2 tbsp.;
• fresh blackberries - 1 cup.

Recommendations for the preparation of meringue in a slow cooker:

1. We separate the proteins from the yolks, cool and begin to beat with a mixer, gradually adding sugar.
2. Try not to overdo it as soon as the mixture becomes white and dense, you must stop. We check the readiness of “hard peaks” as follows: we collect a little whipped proteins in a dry spoon and put it on the parchment, if the mass holds the shape, then it is time to start baking.
3. At the bottom of the multicooker bowl we put the parchment, lay out the beaten proteins with a spoon (you can put in a pastry bag or bag). Turn on the "baking" mode for 30 minutes.
4. When the meringue in the slow cooker is ready, you need to wait at least 10 minutes so that the cakes do not fall.
5. We lay out the meringue on the dish and proceed to the decoration of the top. To do this, beat the cream with powdered sugar. It is best to take cream of high fat content so that the mixture does not spread.
6. As soon as the meringue has cooled, we put in the middle in a spoonful of whipped cream and several berries of fresh blackberries. It must be pre -washed and dried on a paper towel.

The meringues prepared in a slow cooker can be served to the table. Enjoy your meal!

Multi -colored meringue in a multicooker with almond

Such a delicious dessert can be prepared for any children's holiday. Its peculiarity is that the meringue can be made of non -traditional white color, and add food dye. So from a monotonous dessert, a multi -colored meringue is obtained. And if you still combine the two halves of the cakes among themselves, you will get a delicious and unusual dessert. Let's get down to work.

Ingredients:

• egg protein - 90 g or 3 chicken proteins;
• white sugar - 100 g;
• sugar powder - 100 g;
• the almonds are ground - 100 g;
• food coloring.

Preparing meringues in a slow cooker:

1. First, as expected, we will prepare the base - we separate the proteins from the yolks, cool and beat with a mixer.
2. Next, add sugar (1 spoon) to the lush mass, continuing to beat until a dense white mass is obtained.
3. Let us dwell on this and make the filling. Grind almonds, mix with powdered sugar.
4. Combine a sweet chopped almonds with white mass. Grind the mixture thoroughly. Just now you can add dye. If you want to make several colorful meringues in a slow cooker, then you need to separate a little “dough” to another container and add food powder dye. It is important to mix the mixture well so that it turns evenly. You can experiment and make a two-color mass, for example, use the pink color of the dye, only knead it to the end, then the meringue will turn out to be white-pink.
5. Now we close the bottom of the multicooker bowl with parchment, the mixture needs to be shifted into a bag (confectionery or polyethylene) and put a whipped protein to the bottom of the multicooker so that there are small round meringues. In this case, we do not need to adhere to a cone traditional form, since we will combine multi -colored meringues with each other.
6. Another trick when baking meringues. As soon as you drew the protein mass, we leave the device open for 10 minutes, during this time the meringue will dry out a little and bake faster.
7. We close the slow cooker, activate the Baking program, the time of preparing meringues in a slow cooker is reduced by 15 minutes plus 10 minutes for “rest”.
8. Open the lid of the device and carefully shift the finished meringues to a flat dish.
9. The cooled meringue can be immediately served to the table or connect 2 pieces of different colors among themselves, impregnating with any cream.

Do as your fantasy suggests, in any case the result will be excellent! Nice tea party!

Meringue in a slow cooker with delicate cream

What could be better than a delicious and delicate dessert, from which it is impossible to tear yourself away? The delicate melting consistency of meringues and a special taste will leave unforgettable impressions! We offer to prepare a delicate meringue in a slow cooker.

Ingredients:

• egg protein - 4 pcs.;
• sugar - 280 g;
• citric acid - on the tip of a knife.

For Charlott cream:

• butter - 100 g;
• milk - 65 g;
• yolk - 1 pc.;
• sugar - 90 g;
• vanilla sugar - half a bag;
• cognac - 1 tbsp.

Preparing meringues in a slow cooker:

1. Beat chilled (30 minutes in the refrigerator) proteins with sugar until stable peaks appear. At the end, add citric acid and beat a little more so that the mass becomes thick and acquires shine.
2. We shift the beaten proteins into a dense plastic bag and cover the bottom of the molding shape of the multicooker parchment. Squeeze the meringue, giving the desired shape. Meringues with an oval -shaped wave or in the form of a heart look beautiful.
3. We bake the meringue in a slow cooker using the Baking program, time - 30 minutes.
4. While the dessert is being prepared, we will deal with cream. To do this, rub the yolk with sugar, add milk. Mix the mixture until the sugar dissolves. We need to put a bowl with a mixture on a slow fire and stir constantly until it becomes thicker.
5. We remove from heat and, to stop the process, we place the container in a large bowl filled with cold water.
6. Now you need to beat soft butter with vanilla sugar and pour a thin stream into a liquid mixture. Mix all the ingredients, at the end you need to add cognac and beat (can be a whisk) until the mass becomes lush.
7. Just when the cream is ready, the meringue in a slow cooker will also bake. They need to be cooled and then combined with cream in pairs.

Serve the finished dessert to any drinks. The meringue cooked in a slow cooker will be an excellent decoration of any festive table. Enjoy your meal!