Meringue cake: calorie content per 100 grams, 1 piece, benefits, harm, composition

Dry meringue without cream: calorie content per 100 grams, nutritional value, composition

The calorie content of dry meringue without cream per 100 grams is 356 kcal. 100 g of product contains:

proteins – 5.8 g;
fats – 0 g;
carbohydrates – 85.4 g.

The vitamin composition of meringue is represented by vitamins B, H, PP. The product is enriched with calcium, magnesium, zinc, phosphorus, potassium, iodine and chromium.

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Considering the product composition of meringue, it should be noted that it is quite diverse. To prepare store-bought sweets, chicken egg whites, granulated sugar, vanillin, and natural vanilla are used. The characteristic smell of meringue is usually created by vanilla sugar or a special flavored sugar syrup.

Low-calorie dessert recipes

In the microwave

Microwave cooking is an express option as it significantly saves time. To make a dish according to this recipe, you will need:

egg white – 3 pcs.;
lemon juice – 1 tsp;
sweetener (with crystals) - equivalent to 3 tbsp. l. Sahara.

Start by whisking the egg whites and adding sweetener. Next, for convenience, you need to put the air mass inside the pastry bag.

Then prepare a flat, large plate or use a special microwave-safe tray. Place baking paper on top and carefully squeeze out small meringues, spacing 2 cm from each other. Place the container in the microwave (recommended power - 800 W) and cook the dessert for 30 seconds.

If the power of the device is insufficient, you need to increase the cooking time to 60-120 seconds.

After the sound signal about the end of cooking, do not open the oven door for another 1 minute; the meringue must “ripen”. Next, carefully remove the meringue from the baking paper and serve.

No eggs

The popular meringue can be not only a dietary, but also a lenten dish. A recipe without eggs has been specially developed for this purpose. As an alternative to egg whites, aquafaba is used - this is the liquid that remains after boiling chickpeas or other legumes. It whips up perfectly with a mixer or whisk! List of required products:

chickpeas – 200 g;
sugar – 200 g;
water – 1 l;
lemon juice – 1 tsp.

Initially, rinse and soak the chickpeas for about 8 hours in purified water. Next, drain the water, rinse the beans and place them in a saucepan with water (the liquid should cover the chickpeas by 2-3 cm). Cook the beans for about 2 hours, gradually adding water. By the end of cooking, there should be about 150 ml of liquid left, which will be needed for the meringue.

Drain and strain the chickpea broth using a sieve and separate exactly 150 ml. The beans themselves can be used in another dish; they will not be needed for dessert. Beat the aquafaba with a mixer at high speed until white foam forms. After 5 minutes, you can gradually add sugar without stopping whisking. The liquid will slowly begin to thicken.

Note! The thickness of the future base depends on the power of the mixer and the amount of added sugar. For example, if you can beat at high speeds, you can add less sweetener.

After another 5 minutes, add lemon juice. Beat the mixture for another 10 minutes until thick. Next, place the meringue in portions on a baking sheet with baking paper and place it in the oven. Bake for 1 hour at 100-110°C.

French meringue

This recipe is classic and well known in many countries. For preparation you need:

egg white – 1 pc.;
sugar – 50 g;
salt - a small pinch.

Take the chilled whites and add a small pinch of salt to them. Beat, adding sugar in small portions.

If you have a hand mixer, you need to beat the whites, drawing a figure eight. This technique is necessary so that the base increases in volume as evenly as possible. In the case of a planetary mixer, such a problem will not arise.

The total beating time is 10-15 minutes. During this period, the sugar should completely dissolve. Next, place the mixture on a baking sheet and bake for 60 minutes at low temperature (100-120°C).

Meringue Pavlova

The famous dessert of ballerinas without sugar is light, and its taste is complemented by fresh fruit. Grocery list:

eggs – 4 pcs.;
starch – 4 tsp;
sweetener (artificial) – equivalent to 3 tbsp. l. Sahara;
cream cheese – 600 g;
strawberries, raspberries, cherries – 500 g;
fresh mint - 3 sprigs.

Carefully separate the whites from the yolks and prepare a dry mixing bowl. Bring the protein mass to a dense texture, add a sugar substitute. Then pour in the starch and gently mix it into the mixture using a spatula. Next, place the future meringue on a baking sheet, forming small cakes. Place the dessert in the preheated oven and wait 40-60 minutes.

Next, prepare the filling: rinse the berries and mint. Large strawberries can be cut into 3-4 parts if desired, small ones can be left whole. To prepare the cream, mix cream cheese and a little sweetener to taste with a mixer. Next, take 2 meringues: place cream and some berries on top of the first, and then cover with the second meringue. You can spread a little cream on top and garnish with fresh mint.

Lemon

Delicate meringue with sourness and lemon aroma is suitable for snacking and tea drinking. Required Products:

proteins – 3 pcs.;
lemon juice – 1 tsp;
lemon zest – 1 tsp;
powdered sugar – 120 g.

Preheat the oven to 90 degrees. Beat the chilled egg whites with a kitchen mixer, add powdered sugar and lemon juice. The completely finished mass should have a shiny appearance.

Add chopped lemon zest to the base and whisk again. Line a baking tray with baking paper and carefully spoon out the meringue. If desired, you can use a piping bag (the meringue will be shaped like small roses). Bake for about 1.5 hours.

Rainbow meringues

The original look of such a dessert will decorate any table and lift your spirits. You can also use miniature meringues of different shades to decorate desserts - cakes, ice cream, cupcakes. For cooking you need:

egg whites – 3 pcs.;
sugar – 150 g;
food coloring - optional.

Slowly beat the egg whites together with the sugar until stiff. If the mixer has low power, it is better to use powdered sugar instead of sugar (so that the crystals do not squeak on your teeth in the finished dessert). After obtaining the “peaks” from the protein mass, you can start dyeing.

Divide the base into 3 parts and mix each with a specific color. When laying out the meringue base, combine colors to achieve smooth or contrasting transitions.

Place the meringue in the oven to cook (temperature – 100 degrees). The dessert should dry for about 90 minutes.

With strawberry

The combination of airy meringue with strawberries is the perfect dessert option. List of main products:

sugar – 200 g;
egg white – 3 pcs.;
cream (low-fat) – 250 ml;
lemon juice – 0.5 tsp;
vanillin - a pinch;
thickener for cream – 4 g;
strawberries – 400 g.

Slowly beat the whites together with granulated sugar and lemon juice. Cover the baking sheet with special parchment and carefully place the meringue in a convenient way. Bake for approximately 2 hours. Beat the cream with vanilla and thickener using a mixer. Then add chopped strawberry slices to the air mass. Place the cream on top of the meringue and serve the dish.

Important! This dessert should not be prepared in advance, because... meringues can become “soggy” if they come into contact with wet cream for a long time.

Meringues with raspberry sauce

A delicious recipe with simple cooking techniques. The raspberry flavor will perfectly complement the delicate meringue. Required list of products:

egg whites – 3 pcs.;
powdered sugar – 100 g;
water – 3 tbsp. l.;
raspberries – 50 g;
sugar – 3 tbsp. l.
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Rinse the raspberries thoroughly with cool water and beat the whites with a mixer. Make simple syrup using water and powdered sugar. Boil it for 1-2 minutes over low heat, stirring constantly. Remove from heat and immediately pour the syrup into the whites, beat the mixture again.

Place the mixture in a piping bag and make neat meringues on a parchment-lined baking sheet. Bake the dessert at 150 degrees for 15 minutes, then reduce to 100-110 degrees. Total cooking time is 60-70 minutes.

While preparing the meringue, you can make the raspberry sauce. To do this, beat the berries with sugar in a food processor. Then rub the resulting mass through a sieve to remove seeds. Serve the meringues in portions with the addition of raspberry sauce.

Multi-colored meringue

Colored meringue can complement any dessert or become an independent addition to tea drinking. Required Products:

egg whites – 2 pcs.;
sugar – 150 g;
vanillin – 0.5 teaspoon;
gel dyes – 2 g.

Cool the whites and beat them together with granulated sugar. The finished mass should remain motionless when the container is turned over.

Then prepare a disposable piping bag and lower it into a deep container, carefully spreading it around the edges. Apply dye to the inside of this bag using a brush. Transfer the meringue base to a piping bag and then make portions of the dessert onto a baking sheet. Bake for 60 minutes.

The baking time can increase to approximately 2 hours - the specific period depends on the size of the meringue.

With nuts

The original recipe will surprise your guests and make light meringue with a pleasant taste. List of ingredients:

egg whites – 2 pcs.;
sugar – 110 g;
almonds – 40 g;
vanillin - a pinch;
cinnamon - a pinch.

Place the whites in the prepared container and start beating, adding sugar and vanillin at the end. Then beat for another 10 minutes until glossy. Add cinnamon and chopped almonds to the mixture, mix thoroughly. Place the meringues on a baking tray lined with oiled baking paper. Place the dessert in a cold oven and set the temperature to 100 degrees. Cook the dish in this mode for about 60 minutes.

Benefits of meringue

Meringue is considered a sweet product that is healthy for the body. The basis of the sweetness is egg white enriched with niacin. Niacin stimulates brain activity and improves memory.

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The choline contained in meringue is of great benefit. With sufficient choline intake, the following positive effects are achieved:

the fat and cholesterol balance in the body is normalized;
the work of the nervous system is activated;
liver tissue damaged by drugs is restored;
cholelithiasis is prevented;
short-term memory improves.

How many calories are in meringue cake?

Meringue is truly the best treat for our figure. His caloric intake is minimal. How many calories are in dry meringue? If the delicacy is prepared according to the classic recipe, then a one hundred gram portion will contain about two hundred and fifty kilocalories.

Would you say this is a lot? However, such a dessert is so light that it is impossible to eat such a portion at once. Accordingly, the question arises - how many calories are in 1 meringue? One cake only provides us with fifty-four kilocalories. The whole secret of meringue lies in its composition, which is based on low-fat components - egg whites and granulated sugar.

On a note! It is better to eat meringue before lunch. Then your body will “process” carbohydrates until the evening, and they will not “stay”, bringing extra pounds to your figure.

Classic meringues (another name for meringue) are prepared in this way. First you need to beat, as they say, the protein component of the eggs until stiff peaks form. To make this happen, follow these recommendations. First, pre-cool the eggs. It is difficult to bring warm whites to the consistency of strong foam.

Secondly, carefully separate the white part from the yolks. Not a milligram of yolks should get into it. Thirdly, you must first beat the squirrels at the minimum speed of the kitchen gadget. Also, add a little salt to the whites.

On a note! Experienced confectioners beat the protein mass without the use of kitchen gadgets - by hand.

Fourthly, you can add granulated sugar only when the whites reach the desired structure. Add it in small portions, continuing to beat the meringue mixture. In general, you need to beat the mixture for at least thirty minutes, otherwise the meringues will not be airy and tender in taste. During this time, the workpiece will become the desired thickness and be fully saturated with air.

When all the sugar crystals have dissolved in the dough, you can bake the meringues. It is better to cook them in the oven, then the meringue will not “gain” extra calories. Place the cake blanks on a baking sheet covered with a sheet of parchment using a pastry syringe. You can just use a tablespoon, but then the base will be of a regular round shape.

Aren't you afraid of extra centimeters on your waist? Top the meringues with cream. How many calories are in meringue with cream? The calorie content of such a treat is three hundred and eighty kilocalories per one hundred gram serving.

Popular homemade meringue recipe

If you decide to make homemade meringue cookies, you can cope with this task without much difficulty. We offer you a favorite recipe from French confectioners - you will need 4 egg whites, 240 g of powdered sugar and a small amount of vegetable oil to grease a baking sheet:

The yolks are carefully separated from the whites and whipped with a mixer at low speed until a thick foam is obtained;
after foam has appeared, continue beating by adding a little powdered sugar to the whites;
as soon as all the powdered sugar is added, set the mixer to medium speed and continue beating until the sugar is completely dissolved in the whites;
an indicator that everything was done correctly is the resulting dense protein sweet mass;
the baking sheet is covered with parchment, greased with vegetable oil;
the protein mass is squeezed onto it using a pastry bag;
Bake the meringue in the oven at 100 degrees for 50 - 60 minutes.

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To ensure that the meringue turns out just right, it is important to remember the following recommendations:

The dishes are selected from glass, plastic or porcelain. Aluminum containers will give the proteins a slight grayish tint;
whipping is carried out in a clean and dry container, without adding water;
By first wiping the whipping container with lemon, you will be able to make the whipped whites more fluffy;
compliance with the temperature regime is a prerequisite, since the meringue is not baked, but dried;
even a slight ingress of yolk into the white during separation will not allow the protein mass to beat well;
It is recommended to beat the whites into a new plate each time. This will make it possible to prevent spoilage of the entire protein mass if a stale egg comes across;
You should not replace powdered sugar with sugar. Before it has time to dissolve, the sugar in the meringue will creak on your teeth.

Step-by-step preparation of the classic version

When preparing meringue, you need to strictly follow the technology and show a little patience. The resulting dessert will be worth all the effort! Required list of products:

egg whites – 4 pcs.;
sugar – 250 g;
vanillin - a small pinch;
vegetable oil – 1 tsp;
flour – 1 tsp.

The whites should be cooled first for better whipping. Next, bring them to a thick foam using a kitchen mixer. Gradually increase the speed of the machine until stable “peaks” are formed. After this, add sugar and vanillin. Continue whisking until the sugar grains are completely dissolved. As a result, a fairly elastic and dense mass should be formed. Next, prepare a baking sheet by lining it with parchment paper. Grease the surface with vegetable oil and sprinkle with flour.

Place the prepared meringue base using a pastry bag or spoon. Next, bake in the oven for about 1 hour at low temperature (about 100-120°C). After cooking, let the meringue cool slowly and do not remove it from the oven immediately - the base will become damp.

Note! When preparing meringue, you need to choose the right bowl for whipping - it must be clean and completely dry. A metal or glass container is best. Plastic is undesirable for such purposes - in such dishes the whites will turn out less fluffy.

PP meringue: recipe with fitparad

One of the most popular recipes is diet meringue with fitparad. This meringue can be safely included in a healthy diet.

3 squirrels
2-3 sachets of fitparada
If desired, you can add a little cinnamon

Beat the whites until stiff, then gradually add the mixture and beat again. Place on a baking sheet and bake for 60 minutes at 100 degrees.

PP menu for training

Photo: whiteteasugar

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!

Are there vitamins in meringue?

Many people love meringue because of its unusual taste and structure, but few people think about how beneficial it is to our body. Despite the high carbohydrate content, some beneficial properties of this delicacy can be noted:

Positively affects the body's metabolic processes.
Improves the functioning of the gastrointestinal tract.
It lifts your spirits.

Its main components are B vitamins, which increase immunity, improve the condition of hair and skin, and have a positive effect on the entire body as a whole. But remember the huge content of empty carbohydrates, which are not perceived by the human body in any way and remain in the form of fat deposits

Meringue cake: calorie content per 100 grams, nutritional value, composition, benefits, harm