Dessert meringue in the oven - how to cook the meringue in the home, step by step recipe photos

The recipe of this delicious dessert belongs to Portuguese cuisine, but there believe he fully has Russian roots. In Portugal it is called Pudding Molotoff (Pudim Molotoff). Cooking meringue necessary on a water bath in an oven with optional addition of tartar or lemon juice. If one of these components is not added, the protein mass will settle and dissolve at the time of baking, take the liquid state. In Portugal, it is not always prepared with caramel meringue. It can replace the English custard cream with your favorite fruit. Then get a new taste of Portuguese dessert and no less delicious than caramel.

Ingredients:

For the preparation of the form:

• 1, 5, Art. tablespoons vegetable oil;
• 2 tablespoons of white sugar.

For the caramel:

• 1/2 cup sugar;
• 1, 5 tablespoons of water.

For the meringue:

• 1 cup sugar;
• h 1/2 tablespoons of cream of tartar (can substitute lemon juice).;
• 1, 5 cups of egg whites (about 10 units);
• 1/2 teaspoon vanilla.;
• 1/4 teaspoons almond extract (optional).;
• using a glass = 250 ml.

How to cook the meringue in the home

The first thing to do since meringue oven is heat the oven to 180 ° C and prepare the form. To bake this dessert Portuguese take the cake pan, grease it with silicone brush with vegetable oil. remove the remaining oil cloth. The oil must not stand at the bottom of the form.

Then sprinkle with sugar. So that it is evenly distributed in the form it is necessary to rotate and gently tap the edges. Then, the form overturn and shakes off the remnants of sugar. Form prepared when looks like in the photo.

How to make caramel from sugar

In saucepan bottomed add sugar, add water and leave to stand for a few minutes, so that the water soaked into sugar, does not need stirring. Put a saucepan on medium (closer to poor) and wait for the fire when the sugar begins to melt and turn into caramel. it is not necessary to mix a spoon, you can only shake a saucepan.

Pour hot caramel form so that it is distributed as evenly as possible over the surface.

How to make meringue

Put proteins room temperature for a mixer bowl and whisk in fluffy mass. When proteins have increased in volume, we add two parts of sugar and continue whisking. Code to add the last piece of sugar at this point add the cream of tartar or lemon juice, vanilla and almond extract. Beat until stable peaks whole mass. To sugar quickly dissolved, and it was easy to whip up, I pre-knocking his blender. This is not written in the original recipe. It is my advice that you can take note.

The finished protein mass shift the shovel in shape. Why shovel? To avoid getting too much air.

To properly bake the meringue was immersed in the protein form refractory shape with very hot water at a height of about 3 cm. Put the whole structure in a hot oven and otpekaem 50 minutes, without opening the first 35 minutes the oven. Protein dessert will be slow and steady increase in volume at the time of otpekaniya.

The finished meringue is taken out of the oven. Without waiting until it gets cold, we cover her serving dish and turns. The main thing not to burn at this point. Now carefully remove the form and admire, like caramel gently flows down the merengue.

But the Portuguese meringue in section.

Notice how beautiful the porous texture of her work. It holds its shape well.

Portuguese-meringue dessert with caramel very tender and tasty. It's time to feast. ????