meringue recipe

Meringue at home - soft, crumbly, melting in your mouth or Vice versa with toast

Meringue at home - soft, crumbly, melting in your mouth or Vice versa with toasted, crispy outside and soft inside. Pleasure! No wonder the French call this sweet - kiss. In Russia, in the early 19th century, meringues came under the Spanish name of the wind, or meringue. The second title is more correct, because the meringue is cream of the proteins, and the meringue is the same protein cream, only in dried form. However, let's leave linguistics to the side and try to cook meringues at home.

In General the recipe, like the cooking, not the most complex in cooking. All the ingredients - egg whites and sugar, sometimes peanut flour, fruit. However, the short list of products does not mean that making home-made meringue is simple and easy. Remember, meringue - delicious, delicate substance, but capricious as Prim young lady, and can cause a lot of upsets and surprises most inexperienced cook. So, before you open the fridge to get a tray with a dozen eggs, must arm themselves with theoretical knowledge - how to cook the meringue properly, and then you will succeed.

We have considered the classic recipe meringue in the oven, but in addition of protein and sugar as the main ingredients, the recipe can be enriched, and other delicious components - almonds, nuts, fruit. This tender delicacy will be even more awesome taste and will acquire your unique accent.

Famous cake "Anna Pavlova" for several decades, never ceases to be one of the most popular desserts in the world. Indeed, its airy texture, delicate flavor and unusual appearance, reminiscent of the outfits ballerina, few people can remain indifferent. Who invented this dessert, why it is named after the Russian dancer Anna Pavlova and is it easy to cook it at home?

The history of the dessert rather messy. According to one version of this cake for the first time in 1926 were prepared by the chef of the restaurant of one of the hotels Wellington specially for Anna Pavlova, while speaking on tour in New Zealand. In another version of the dessert was invented by an Australian chef Bert Sasha in 1935 birthday ballerina. Demonstrating this cake, he called it the same air as Anna herself.