Meringue cake calorie content per 100 grams. Meringue: composition, calorie content, nutritional value, beneficial properties, harm. Recipe for making meringue at home. The dessert has a fairly simple composition, and

Baiser, which literally means kiss. Romantic and everyone's favorite meringue cake.

There are three ways to prepare a cake - French, Italian, Swiss. They have the same essence - egg white and sugar. The French beat them and bake them at 100 degrees.

The Italians pre-prepare sugar syrup, and the Swiss beat the mass in a water bath. Nevertheless, meringue is an airy, crispy and incredibly high-calorie indulgence. The amount of sugar in it is pure carbohydrate warfare for the body.

A classic way to make meringue for losing weight

But you can prepare your favorite dessert without harming your figure . Using natural sweeteners, you will not only delight yourself with real meringue, but also make it healthy.

Instead of 250 calories per 100 grams, you get only 20. This recipe is useful for those who follow a protein diet or adhere to a diet low in carbohydrates, as well as for those with a sweet tooth who are sensitive to their figure. The taste is not lost.

Ingredients:

• Egg white - 2 pcs
• Sweetener – equivalent to 180 grams of sugar
• Citric acid - a pinch (or juice 1 tablespoon)
• Vanillin - on the tip of a knife

Detailed recipe:

• Place the whites in a non-enamel bowl . Start beating at maximum speed.
• After about 5-7 minutes, the whites will turn into dense foam, add citric acid or juice.
• Beat for another 5 minutes at highest speed.
• With the mixer running, gradually add the sweetener by the teaspoon.
• At the end, you can season our meringue with vanilla.
• Whisking will take at least 15 minutes.
• Preheat the oven to 90–100 degrees.
• Place the whites on a baking sheet.
• It is advisable to use baking paper.
• If you are making small meringue (up to 5 cm in diameter), then its cooking time is no more than one hour.
• If the meringue is large, the process can take up to three hours.
• The meringue is considered ready when it easily comes off the baking sheet.
• To check for doneness, do not open the oven until after 45 minutes.
• Do not remove the prepared meringue from the oven until it has cooled.

Meringue with stevia

You can also prepare dietary meringue with an organic sweetener. In this recipe we will use stevia.

• 3 squirrels
• 1 teaspoon stevia
• A little salt

Beat all ingredients until thick foam and bake for 60 minutes in an oven preheated to 100 degrees. After cooking, let it sit in the oven for a while.

You can use PP meringue not only as a dessert, but also when decorating other sweet dishes, for example, PP cakes. You can also add meringue to fruit salads.

You can prepare these simple and easy dietary desserts every day! Be sure to try the meringue recipe and share your impressions! Let's lose weight together!

Dessert recipe for those who are afraid of sweeteners

Even the natural origin of a sweetener can raise doubts. Those who do not want to use a sweetener can add regular honey to the meringue whites .

Ingredients:

• Squirrels - 2 pcs.
• Honey - 2 tablespoons
• Citric acid - a pinch

Preparation:

• Beat the whites until stiff foam. With the mixer running, add citric acid.
• After 3-5 minutes, gradually add honey one teaspoon at a time.
• Place the future meringue on parchment and bake at 180 degrees for 40 minutes. It is advisable to keep the oven door ajar.

How to choose a sweetener? The only natural sweetener that fixes proteins and does not make the meringue rubbery is erythritol . It is extracted from starchy foods such as corn and tapioca. Using this sugar substitute you can make real meringue, which will be healthy.

Diet meringue in the oven - recipe with photo

• 3 squirrels
• Any sweetener. Add according to your taste.
• A few drops of lemon juice.

How to prepare pp meringue? Beat the whites, add any sweetener and lemon juice (you can also use a little lemon zest). Using a pastry bag or syringe, we form dietary meringues and bake for 60-90 minutes at a temperature of 100 degrees.

PP marshmallows: 10 dietary recipes

What can you do to make egg whites whip better?

To prepare meringue, it is important that the whites turn into a tight foam. There are several housewives for whipping egg whites correctly :

• Separate the white of each egg into a separate container to avoid the yolk getting into the total mass;
• All utensils that will come into contact with the whites must be perfectly clean , otherwise the mass will not fluff up. To be sure, you can wipe the bowl and beaters with lemon.
• Please note that the choice of cookware should imply an increase in mass by 6 times;
• Place the mixer attachments and bowl in the freezer for 20 minutes, then work with the dishes;
• The whites themselves should be cold. If you do not store eggs in the refrigerator, then place the already separated whites in the zero chamber for 1 hour or in the freezer for 5 minutes;
• Properly whipped meringue foam will be shiny;
• If you turn a bowl of whipped egg whites upside down, they will stay in place;
• If you like dry meringue without a sticky filling, add a teaspoon of ice water along with lemon juice.

Cooking secrets

Desserts and creams made from egg whites are very capricious and can behave unpredictably.

To be honest, there are a lot of basic rules.

Only knowledge of all the features and secrets of preparing this product will help you get real meringue and dense meringue.

It is better to memorize the secrets:

• It is necessary to separate the whites from the yolks with extreme caution, because... A few drops of yolk will prevent whipping. More details about all the methods of separating the white and yolk here;
• It is best to beat eggs at room temperature, and the bowl should stand in water with ice;
• whipping is carried out in a completely clean container, because a little fat or water can ruin everything;
• when whipping with a hand whisk, you can add a little salt or 3-4 drops of lemon juice to the whites, this will increase the elasticity of the mass;
• It is better to use powdered sugar rather than sugar to sweeten the dessert. It will give the mass more tenderness;
• the process of beating eggs begins with low mixer speeds, and after the appearance of bubbly foam, the speed can be increased;
• You should strictly observe the temperature regime when baking desserts. Drying the protein in the oven should take place at 100 degrees in the complete absence of moisture;
• Tightly beaten egg whites can be stored in the refrigerator for up to 7 days. And the dried version is stored only in a dry place; it will become damp in the refrigerator.

A festive version of making meringue without sugar

If you are expecting guests, you can prepare meringue with a twist. To do this, place one almond or walnut in the center of each cake and bake.

Nuts can be replaced with cranberries or blueberries.

Take food or natural coloring and make colorful meringues. If you are using dry dyes, mix them with the sweetener and gradually add them to the egg whites. Liquid colors or juices are added to fully beaten egg whites.

Grind the nuts in a coffee grinder to a powder and add to the whipped egg white. Gently stir with a spatula and place on a baking sheet.

Divide the prepared meringue mixture into two parts. Add cocoa to one of them. Place a teaspoon of chocolate mixture on a baking sheet and a spoonful of white mixture on top.

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3 comments

1. HotLine Writes, The calorie content of meringue cake can be reduced if butter is removed from the recipe.
2. Darialumi Writes,
   Sorry, can’t tell me what the calorie content of meringue will be (per 100 g), if it is made from 100 g of sugar and 2 egg whites, I prepared it according to this recipe:

   "1. Preheat the oven to 100 degrees. Prepare two baking sheets lined with parchment paper for baking. 2. Beat the whites with a mixer for two minutes. Without stopping whisking, add sugar. Beat for about three more minutes. The result should be a white, viscous mixture. 3. Spoon onto baking sheets. Shape each meringue into the desired shape. 4. Bake for one and a half hours.”

   I just made it, my mom and I love meringue very much, and I’m watching my figure, and I don’t know what the calorie content of homemade, without additives is...)

3. KoshkaS Writes,
   One chicken egg white weighs about 40 grams. The calorie content of chicken egg white is 44 kcal per hundred grams. This means that one protein contains 17.6 kcal and two proteins contain 35.2 kcal. The calorie content of granulated sugar is 399 kcal per 100 grams. The total calorie content of the meringue will be approximately 434 kcal. or 241 kcal per 100 grams.

Can the dough be used to decorate a dish?

Using the same ingredients you can make a cake decoration. To do this, you need to beat the whites in a water bath, gradually adding sweetener. The cream will be ready when it starts to stretch. You can pour this cream over the cake.

Another option is to use a thin stream to make any design on baking paper. Dry at room temperature and decorate the cake.

For vegetarians . Your favorite dessert can be made without eggs. To do this, use aquafaba, a decoction of legumes.

You can get it by boiling and straining regular peas or chickpeas. You can use water from canned peas. Cool the aquafaba and beat it like egg whites .

The taste of these meringues is no different from regular ones. The amount of decoction is equal to that of the sweetener or honey. Sweet does not mean harmful. The love for desserts, together with the desire for beauty, gives rise to the most unusual recipes. Most of them are not only healthier, but also tastier than the classic ones.

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How many calories are in meringue?

Despite the “airy” consistency and the small number of ingredients included in its composition, the nutritional value of this delicacy is not so small. And more specifically:

The calorie content of meringue is 179 kcal per 100 grams.

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Proteins - 1.1

Fats – 7.9

carbohydrates – 28.6

Meringues are often used as a component for complex desserts, cakes and pastries. The taste and organoleptic qualities inherent in meringue cake allow it to be combined with various pastry creams, curd mass, whipped cream, chocolate and fruit.

So, for example, if buttercream is used to connect two cakes together, then the calorie content of the meringue will increase.

Let's return to the question asked at the beginning of the article - what should those of us do who are watching their body weight, but at the same time are not ready to completely give up their favorite dessert? We can recommend the following - people who care about their figure would be better off giving preference to meringues not decorated with cream.

Those who prefer homemade meringues should control the amount of sugar in the recipe. If you use less sugar to prepare this dessert, you can achieve much less sweetness.

Food-list

Light, airy and very sweet. Ah, meringue... Crispy, crumbly, tender or, on the contrary, soft inside, like cotton candy, cookies with a golden crispy crust on the outside... Mmm, pleasure...

The word meringue is of French origin - baiser, which literally means kiss. Meringue cookies are baked at low temperatures (no more than 108°C) for a long time. That is, we can say that it is not baked, but dried. By the way, after heat treatment it can remain in the oven for a long time, which is why the product received the name forgotten cookies.

The finished meringue should be dry and crispy, it should not have a dark crust. It is not permissible to store this confectionery product in the refrigerator due to the fact that it becomes damp. But in an airtight package, meringue cookies can be stored for about a week. The calorie content of meringue is about 304 kcal per hundred grams.

By the way, if meringue is used as the top layer of another dessert dish, it can be baked at higher temperatures and for a shorter period of time. This meringue is softer and has baked ends. By the way, the taste of meringue cookies goes perfectly with the tenderness of cream and the aroma of fresh berries and fruits.

Meringue composition

The composition of meringue, like everything ingenious, is simple: chicken egg white and granulated sugar. In addition, when preparing this dessert, many chefs often add natural vanilla, vanillin, an essence with a similar aroma, or vanilla sugar to give it a characteristic smell.

However, due to the specific method of preparing this sweet delicacy, the composition of meringue often involves the use of sugar syrup, not sugar, in particular when hot. Then, when whipping, the egg white is brewed.

Benefits of meringue

The benefits of meringue for human health lie in the fact that the basis of these cookies is egg white, which is the richest source of niacin. And this substance, as is known, is necessary to stimulate brain activity and its full functioning. This useful product also contains choline, which has the ability to remove poisons and toxic substances from the liver, and it also helps improve memory.

Harm to meringue

By the way, the widespread opinion regarding the harm of eggs, and therefore the possible harm of meringue due to the increased amount of cholesterol and fat, can be said that these substances are completely absent in egg whites. This means that there are no adverse effects on the body from consuming these cookies.

Benefits of meringue

The French delicacy is not only tasty, but also healthy. It is based on chicken egg white, which helps brain function due to its high content of niacin. Egg whites also contain choline. It is useful for cleansing the body, as it removes all toxins and poisons. Thanks to choline, our memory improves.

Many people believe that meringue is harmful, just as eggs are harmful - they contain too much. However, it is not. In fact, egg white does not contain any harmful substances. So you can eat meringue without fear.

Helpful tips for making meringues

You may not be able to prepare the meringue as needed the first time. For inexperienced housewives, the cookies fall apart and are not baked. There are several tricks that will help you get the desired result:

• Before preparing the meringue, the eggs must be cooled in the refrigerator for at least 30 minutes;
• The mixing bowl and whisk must be perfectly dry;
• The whites must be separated from the yolks very carefully - there should be no traces of the latter in the mixture;
• First, the whites are beaten with the addition of salt, then sugar is added, and only then everything else that is required by the recipe;
• The meringue is dried in the oven with the door tightly closed. If the cookies do not dry well, they will not be as tasty and will have a shorter shelf life;
• The thicker the cookies, the longer they bake. The finished meringue is light, well dried;
• Remove the meringue from the baking sheet while it is still warm.

Properly prepared meringue will be dry, crispy and without a dark crust. The finished dessert does not need to be stored in the refrigerator, as it will become damp there. Place it in an airtight container and enjoy the meringue flavor for about a week.

The perfect treat. The calorie content of meringue is very low.

Let me introduce you to the ideal delicacy for your figure - Meringue cake.
The calorie content of this product is minimal. And even if you follow the strictest diet, you can afford to eat a small cake. And to the question of experienced dieters: “how many calories are in meringue, and should you worry about your figure?” We will answer with knowledge of the matter. Meringue is absolutely harmless to the figure. This delicious delicacy is made exclusively with a low-fat composition (egg white and sugar). The calorie content of meringue in the classic recipe does not exceed 54 kilocalories per hundred grams of product. If you wish or lack time, you can replace the traditional three-course lunch with a cup of tea or coffee and a Meringue cake. And already at dinner you can make up for the missing calories and beneficial microelements by preparing baked beef with vegetables or steamed trout. It is best to enjoy meringue in the first half of the day. In this case, the body will have time to process all the carbohydrates, and they will not be deposited on your waist and hips.

Meringue can easily be called a culinary masterpiece. It is consumed both as a separate, self-sufficient delicacy, and as a component of more complex confectionery products. You can make meringue yourself, since the recipe is quite simple, and all the necessary ingredients, as a rule, are available in any home.

To prepare one serving of meringue, you need to prepare four egg whites and one glass of sugar. It is best to bake cakes the classic way - in the oven. Many chefs prefer this method, because in this case you get the minimum calorie content of meringue with the most intense taste.

There are several very important points that make the process of whipping egg whites easier, and if followed, you can prepare a truly extraordinary delicacy:

• The eggs must be cooled, only the cold white will quickly and efficiently whip into a strong foam.
• You need to very carefully separate the whites from the yolks.
• Beat the whites at the lowest speed of the mixer or food processor. During the process, you can and should add a pinch of salt - this will facilitate and speed up the formation of strong foam. True professionals recommend whipping the meringue exclusively by hand.
• And only at this stage can sugar be introduced into the proteins, and in small portions. If you combine all the sugar with foam at once, the resulting mixture will not acquire the desired consistency.

The optimal time for beating the mixture, established experimentally, is half an hour. During this time, the mass gains the required density and is saturated with air. As soon as you can no longer feel the sugar in the resulting mass, you should use a pastry syringe or an ordinary spoon to place the cakes on a baking sheet covered with parchment or a silicone baking mat.