Microwave meringue without powdered sugar. Microwave meringue recipe

Recipe No. 1 - in the microwave in 30 seconds!

To prepare meringue in the microwave, you need to separate the whites from the yolks. Eggs must be chilled and very fresh. First, wash the eggs thoroughly. Not a drop of yolk should get into the whites, and the mixing bowl should be completely dry. Take a couple of proteins for testing, then, if everything turns out well and you like it, make more. You need the same amount of sugar as protein by weight. Considering that the weight of the protein is 25-40 g depending on the size of the egg, calculate it yourself. Additives for meringues to your taste, you can add lemon juice, chocolate, etc. We begin to beat the whites at the lowest speed. As soon as the whites become cloudy, gradually increase the speed and bring it to maximum. Beat until strong foam and begin adding sugar in small portions, continue beating for another 5-10 minutes until stiff peaks form.

At the end, add either lemon juice or other toppings. Place the air mass into microwave-safe molds. Fill the molds halfway. Cook at high power for 30 seconds. There is no need to open the microwave right away, wait 30-40 seconds, otherwise the whites may fall off. Remove the meringue to a plate and decorate with berries, fruits or chocolate. If it doesn't come out well, run a sharp knife along the edge of the pan. Microwave meringue is ready! Bon appetit!

Recipe No. 2, meringue ALWAYS turns out!!!

I’ve never been able to make meringue before - it either dries out, falls off, doesn’t fluff up, no way... But not so long ago, a friend shared with me a recipe, thanks to which meringues always turn out!

Meringue - ingredients

whites - from 5 eggs (if the eggs are selected and large, then 4 are enough);
lemon juice - 1 tablespoon;
salt - a small pinch;
powdered sugar - 120 grams;
sugar - 120 grams.

Meringue - preparation

We always use the whites from the refrigerator (we also pre-cool the bowl). Beat the whites with salt at low mixer speeds, then at high speeds.

Add sugar, lemon juice and beat until you have an elastic, shiny mass and the sugar has completely dissolved.

Add powdered sugar little by little and mix gently with a spatula so that the prepared mass does not settle.

Fill a pastry bag with the mixture and squeeze it out in small portions onto a baking sheet previously lined with parchment paper. Try not to make the products too tall.

Place in an oven heated to 200 degrees.

Turn off the oven after 3 minutes and do not open it for 10-12 hours. You can make the meringue in the evening and leave the products in the oven overnight, just do not open it.

Our portion is enough for 40 small and 15 large meringues.

That's it, the meringue is ready.

Bon appetit!

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Sokolova Svetlana

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How to make meringue at home? You can prepare a classic meringue recipe at home using one of the methods listed below. The main differences are not in the choice of ingredients (the classic pairing is eggs and sugar), but in the features of the cooking technology - in the oven, microwave, water bath, multicooker.

Meringue (meringue) is an incredibly delicious dessert originally from France with a romantic name. Prepared on the basis of egg whites and sugar. Various ingredients are added to taste, including vanilla, powdered sugar, lemon juice, and coconut.

Types of meringues

Culinary experts distinguish 3 main types of delicate delicacies.

French

Bake for a long time (50-60 minutes) at low temperature. Meringue is served as a separate dish (dessert).

Italian

Meringue is prepared using boiling sugar syrup. Often used for filling cakes.

Swiss

The peculiarity of the “Alpine” meringue lies in the unique technology of beating egg whites. To prepare the protein base, a water bath is used.

How many calories are in meringue

Meringue is a sweet treat, not a dietary product. Meringue contains 250-300 kcal per 100 g, which is high for an airy and light dessert. The bulk of the kilocalories comes from carbohydrates (69 g/100 g) due to the large amount of sugar. Meringue contains virtually no fat.

The energy value increases when meringue is used as an ingredient for cakes and pastries. Fatty pastry creams, whipped cream and other high-calorie foods increase the overall
the nutritional value of a dessert with meringue is up to 400-450 kcal/100 g.

Helpful tips before cooking

Beat the egg whites in a thoroughly washed bowl that has been wiped dry.
Use glass or metal bowls for whisking.
Mixing sugar with egg whites before whipping is strictly prohibited.
For faster dissolution, use powdered sugar instead of sand.
To make the dessert more stable and dense, refrigerate the egg whites before cooking.

Meringue - a classic recipe

Ingredients

Servings: 6

egg white 4 things
sugar 240 g

Per serving

Calories: 270 kcal

Proteins: 3.5 g

Fats: 0 g

Carbohydrates: 68.4 g

1 hour. 35 min. Video recipe Print

I separate the whites from the yolks. I pour it into a separate bowl. I beat and gradually add sugar.

Mix the meringue ingredients thoroughly. I pour it into a bowl and place it in a water bath (a pan of boiling water). Gently beat the sugar-egg mixture at high speed.

I get a homogeneous white mass. For convenience, I transfer it to a cooking bag.

I cover the baking sheet with parchment paper. I carefully squeeze beautiful cakes out of the bag. I put it in the oven at 100 degrees. I cook the meringue for 80-120 minutes.

Eat for your health!

Homemade apple meringue

Ingredients:

Apples – 3 pieces,
Lemon juice – 1 large spoon,
Sugar – 4 tablespoons,
Powdered sugar – 160 g,
Chicken egg - 3 pieces,
Water – 1 large spoon.

Preparation:

I wash my eggs with a sponge. I break it into dishes. I use a separator to separate the yolks. I send the whites to the refrigerator. I leave one yolk.
Wash the apples. I carefully peel the skin, remove the stem and seeds. I cut into thin pieces. Place the apples in a deep saucepan and add sugar. I add a tablespoon of citric acid. I send it to the stove. I simmer and stir from time to time. I'm trying to soften the fruit. I taste it, checking the amount of granulated sugar.
Let the apple mixture cool. After natural cooling, pour the beaten yolk over the apples. I put it in a baking dish.
I beat the egg whites from the refrigerator using a mixer. Without turning off the kitchen appliance, I add powdered sugar. Beat until smooth and foamy.
I turn on the oven and heat it to 180 degrees. Place the egg mixture on top of the apple layer. Spread evenly over the meringue (adjust if desired).
I put it in the oven for 15 minutes. Before serving the delicious meringue with apple filling, wait 20-30 minutes, allowing the dessert to cool.

Apple pie with meringue

Recipe for fresh baked goods with meringues. Incredibly tasty and easy to prepare. Dear housewives, take note.

Ingredients:

For the test

Sugar - half a glass,
Wheat flour - one and a half cups,
Butter – 70 g,
Yolks – 3 pieces,
Baking powder – 1 sachet.

For filling and meringue

Apples – 5 pieces,
Cinnamon – 1 small spoon,
Butter – 10 g,
Proteins – 3 pieces,
Granulated sugar – 150 g,
Citric acid - to taste.

Preparation:

I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until foamy. I put the whites in the refrigerator for 30-60 minutes.
I add a large amount of sugar to the beaten yolks. Stir until the mixture thickens.
Add the melted butter to the yolks and sugar. I'm whipping it up.
I sift the flour. I add baking powder.

Helpful advice. To prevent the base of the apple pie with meringue from becoming tough and hard, I do not recommend using a large amount of flour. It’s better to take 1.5 cups and get a tender and crumbly cake.

I pour the mixture into the flour. I knead the dough.
I form a big ball. I leave it in the kitchen, covered with a towel to prevent chapping. 30-40 minutes is enough.
While the dough is infusing, I turn to the fruit. Peel the apples and cut them into cubes.
I put butter in a frying pan and melt it. Then I lay out the chopped apples and simmer over low heat for 10-15 minutes.
For piquancy and aroma, I add a spoonful of cinnamon. I mix the apples.
I grease the baking dish with butter. I put the finished dough into the mold. I distribute it evenly.
I preheat the oven to 180 degrees. I send the baked goods for 10-15 minutes. The indicator for dough readiness is a slightly pinkish color.
Gently beat the cooled egg whites. To speed up the process I use a mixer at high speed. I get thick foam.
On the finished dough, evenly distribute the apple filling with cinnamon. I cover the top with a beautiful homogeneous mass based on sugar and proteins.
I send the meringue pie to the oven. Cooking temperature – 140 degrees, cooking time – 15 minutes.

Video cooking

How to make meringue without sugar

A dietary recipe for meringue without sugar is a godsend for those with a sweet tooth who adore a delicate French dessert. Thanks to the use of a sweetener instead of regular granulated sugar, the number of calories per 100 g of meringue is reduced to a minimum value of 52-55 kcal.

Ingredients:

Egg white – 4 pieces,
Lemon juice - 3 large spoons,
Vanilla – 1 small spoon,
Sweetener - to taste.

Preparation:

I break eggs. I separate the yolks from the meringue base - the whites.
Beat the whites together with lemon juice in a separate bowl.
Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I achieve a homogeneous mass with a foamy consistency.
Place baking paper on top of the baking sheet. Using a special pastry syringe with a large diameter, I make neat cakes.
I cook the meringue in the oven at 100 degrees. Cooking time – 60-90 minutes.

When the cakes are ready, do not open the oven door. Leave the meringue inside for a few minutes, then open it slightly and remove it only after 10-20 minutes.

How to make meringue for a cake

Ingredients:

Egg white – 4 pieces,
Lemon juice – 1 small spoon,
Sugar – 200 g,
Salt – 1 pinch,
Condensed milk – 300 g,
Butter – 200 g,
Dark chocolate – 100 g,
Walnut – 100 g,
Cow's milk of medium fat content - 50 ml.

Preparation:

To make the meringue for the “Count's Ruins” cake, I take a deep glass bowl. Beat the egg whites at low mixer speed, gradually moving to medium. After the foam forms, pour lemon juice in portions.
I turn on the mixer at high speed and beat thoroughly for 60-100 seconds. As you mix, add powder and 1 large spoon of sugar. I achieve uniform whipping and complete dissolution of the sweet meringue ingredients in the total mass.
The mixture should become airy, but dense and thick.
To obtain beautifully shaped pieces, I use a cooking bag. I prefer the rose attachment.
I cover the baking sheet with parchment. On top, at a sufficient distance from each other, I place meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringue will retain its shape and will not spread.
To ensure uniform drying (cooking) of the dessert, turn the oven on at 90 degrees. I set the timer for 1 hour. From time to time I open the door to check the condition of the cakes. The meringue should retain the natural white color characteristic of egg whites.
Transfer the melted butter to a separate bowl. Beat with a mixer at high speed.
Gradually add condensed milk, continuing to stir. After 3-4 minutes of beating, you will get a fluffy and homogeneous mass.
I'm assembling the cake. I take a large flat plate. I spread the meringue evenly. I leave space between the cakes. I grease the bottom of each delicacy with condensed milk cream and butter.
Then I again put a layer of meringue with a coated bottom. I arrange the meringues in a beautiful mound. I decorate the top with cream.
Place the chocolate chopped into slices in a separate bowl. I pour hot milk on top. Stir vigorously until smooth, so that the chocolate does not curdle due to high temperature.
I decorate the cake with chocolate icing on top.

To prevent the meringue cake from turning out too sweet and cloying, use dark chocolate rather than milk chocolate.

09.02.2012 30.04.2016 by gotovlyu v mikrovolnovke

A meringue cake in the microwave turns out not quite familiar, not the same as if it were baked in the oven. But it only takes a few seconds to cook.

The unused mixture can be placed in the refrigerator, where it will keep well for a week. You just need to wrap it well so it doesn't dry out.

Microwave meringue recipe

If you don't know how to cook meringue in the microwave, then here's your answer. Take one egg white and 275 grams of powdered sugar (preferably sifted). This microwave meringue recipe is simple both in terms of ingredients and execution. You just need to very carefully grind the protein and powder, which should completely dissolve. It is better to take whites chilled. And rub with a spoon, and not beat, as is customary for baking in the oven.

At first the protein mass will be liquid, but after 5 minutes it will become thicker and lighter in color.

Using a pastry syringe or two spoons, place the meringues on a sheet of waxed (baking) paper placed on a microwave turntable. Be sure to leave space between the stacked meringues - they will expand and do not put them in the center - there they will cook too quickly (dry out), and the rest will not be ready yet.

Bake for 1 minute at 750 W. The meringue will increase in volume and spread a little. Do not open the door immediately, let it cool.

How to make meringue in the microwave

You can do it this way too. Take 1 egg white and 120 grams of powdered sugar. If you have homemade powdered sugar, be sure to sift it.

Beat the whites with a fork. Continuing to beat, add the powder and stir thoroughly until you get a homogeneous fudge. At the end you will have to use your hands, since the fondant will be quite thick and it is better to knead it with your hands.

Divide the resulting mixture into 13 parts and roll into balls.

Cook 7 first and then the remaining ones. Place them on a parchment-lined turntable. Leave room for the balls to grow.

Bake for 1-1.5 minutes on maximum.

Remove from paper and transfer to a wire rack to cool completely.

Strawberry meringue in the microwave

A quick strawberry dessert recipe that takes just one minute to cook in the microwave.

Strawberry meringue turns out very fragrant and tasty, quite sweet, light and airy. It’s not for nothing that strawberry meringue is translated from French as “strawberry kiss”, just as sweet and light!

Ingredients:

egg - one;
powdered sugar - a glass;
strawberry - glass.

Making strawberry meringue in the microwave

Separate the white from the yolk. You won't need the yolk in this recipe.

Combine the protein with powdered sugar and rub thoroughly. At this stage, do not beat anything, but intensively rub the egg white into the powdered sugar. The mass should lighten and become thick.

Add chopped strawberries to the resulting mass and now beat thoroughly with a blender.

After a while the mass will become homogeneous,

and then begins to increase in size.

Beat until peaks appear.

Using a pastry syringe, place small meringues onto a plate. The meringue will increase slightly in size when baking, so it is advisable to leave some space between them.

Microwave for one minute on high power.

Serve the cooled strawberry meringue, garnished with strawberry slices and mint leaves.

Meringue recipe in paper molds

Required:

1 protein,
150 grams of powdered sugar,
a little bit of citric acid.

Prepare

Using a mixer, beat the egg whites into a good foam. Add a drop of citric acid and add a little powder at a time, continue beating until thick.

Place in a pastry bag and use it to pipe the protein-sugar mixture into paper molds. Bake on high for 1-2 minutes. Let it sit without opening the door.

Meringue Islands

If you don’t have molds, you can cook in cups, for example. The most delicate island dessert. For it you need:

chilled whites,
powdered sugar - the same weight as the whites,
vanilla (vanillin) - to taste,
dark chocolate - a little,
lemon juice - a little bit.

Preparation

Beat the whites at low speed until they become cloudy. Then gradually increase your speed. Beat until stiff.

Add powder and beat for another 5-10 minutes.

At the very end, add lemon juice and vanilla.

Finely grate the chocolate and carefully fold it into the egg whites.

Divide the protein mixture into cups or small molds, filling them halfway - it rises a lot during baking and place in the microwave.

Power 800 W, time - 30 seconds. Don’t pull it out for at least a minute so that it doesn’t fall off.

Serve directly in a cup or place on a plate (easy to spread).

Greetings, my dear readers. Today I have prepared a surprise for you - a recipe that will save your nerves and time. How to cook meringue in the microwave in 30 seconds, quickly, tasty and not troublesome. You don't have to squat at the oven and watch whether the dessert burns. The more I study microwave recipes, the more I admire the person who invented it :) Do you know who it was? If yes, write in the comments.

It is generally accepted that this dish was first prepared in France. Translated “baiser” means “kiss”. This is the romantic dessert we will prepare. Although some consider the Swiss to be the ancestors of this dish. So they still argue about who came up with it first. Let us cook it and try it.

Professionals call meringues meringues. This dessert is prepared from only 2 ingredients (sugar and proteins). However, despite such a short list of ingredients, do not relax. Cooking technology has its own subtleties. Without knowing them, nothing will work out.

By the way, in the Guinness Book the largest meringue is 2.4 meters long and 1.5 meters wide. The record was set in 1986 in the town of Meiringen (Switzerland). Where, as they say, meringue was invented.

How to cook meringues correctly

To make this dessert at home, remember the following 6 rules:

The mixer bowl and whisk must be perfectly clean. If droplets of water or fat suddenly appear here, nothing will come of it. To be sure, be sure to degrease the working “equipment” - pour boiling water over it or treat it with lemon. And then wipe it dry.
The whites used must be warm. The ideal temperature is 20-25 degrees. Therefore, when you separate the white from the yolk, place the container in which it is located in warm water. You can also beat chilled egg whites, but then the meringue will not turn out very beautiful. Warm protein is better saturated with oxygen and whips easier. It also holds its shape perfectly and does not flatten during baking.
Try to use fine sugar or powder (this is ideal). The smaller the sugar grains, the faster they dissolve. But large grains may not dissolve at all. Therefore, the sugar will crunch on your teeth.

Start beating at low speed with the mixer. So we will gradually break down the molecular compounds of the protein and enrich the product with oxygen as much as possible. And when the whites become cloudy, increase the speed.
Don't rush to pour out all the sugar. Add it literally a teaspoon at a time, continuing to beat the whites. If you pour out all the sugar at once, the meringue will flatten during baking. Read more about this in the article "".
Beat the egg whites and sugar until stiff peaks form. A mixture of this consistency will make an airy, crispy dessert.

All these rules apply to meringues cooked in the oven. But it is more troublesome - it takes longer to bake. Therefore, let's simplify our life and prepare dessert in the microwave.

How to make meringue in the microwave

This dessert is incredibly easy to prepare in the microwave. In just 5 minutes of work in the kitchen, a plate of fluffy delicacy will appear on your table. Yes, they may not be as beautiful as traditional meringues. But believe me, they will turn out very tasty :)

The meringue prepared according to this recipe turns out fragile, although somewhat sweeter than usual. As for cooking times, you'll have to experiment with a few batches of meringue in your microwave.

Microwave meringue cooking time: thirty seconds to a minute

Adjust the power to find the best time. For example, at 1000 W, meringues rise but do not burn when heated for up to 1 minute.

If you want a tender, chewy center inside, don’t rush to take them out of the microwave. When the dessert is baked, leave it in the oven for another minute. Then carefully separate each meringue and place it on the tray. But don’t rush to eat - the delicacy inside is still hot, you can get burned.

According to the recipe, you need to take 250 g of powder for 1 egg. These components will form a thick mass. Pour it into muffin tins or just onto a paper towel “sheet”. Set the microwave oven to 850 watts. If the meringues are small, set the time to 20 seconds. And for larger ones, set the timer to 30-40 seconds. Place in the center of the microwave. Bake, take out, and then decorate the finished meringue with whipped cream and fruit.

Or make an Eton Mess dessert. It received this name because the dessert is traditionally served at graduation from Eton College. On the fourth of June there is a big picnic where this delicacy is served. I am “for” such a sweet tradition at graduation :)

Take 200 grams of berries, cut in half or puree half. Roughly crumble the meringue with your hands. Place some crumbs in the bottom of the glass, then whipped cream and strawberries. And repeat the same thing again until the glass is completely filled. Be sure to try it. And share the link to this article with your friends - let them educate themselves on how to make homemade meringues. And here is the recipe with photos.

Ingredients

5 minutes. Weight of the finished dish: 300 gr.