What can you make from proteins in the microwave? Meringue in the microwave

Meringues are airy small cakes, often called meringues, that began to exist about three hundred years ago. This incomparable dessert is extremely popular among both children and adults. The recipe is very simple, but, unfortunately, not every housewife succeeds in making meringue the first time. I will share with you the secret of how to quickly make meringue in the microwave, literally in a matter of minutes, without preheating the oven and without bothering- whether dessert will work or not. It will definitely work out! Meringues in the microwave turn out smooth, neat, airy, crispy and immensely tasty.

Homemade meringue recipe in the microwave

Equipment and kitchen utensils: deep cup, whisk, measuring cup, parchment.

Ingredients

How to choose the right ingredients

For the production of meringue (meringue) use only powdered sugar. It should be dry, without lumps, and sifted through a hair sieve.
Eggs are taken only selected, large and fresh. To beat the meringue, the egg white must be well cooled.

Step-by-step preparation of meringue in the microwave in 5 minutes

To bake meringues, it is enough to use a microwave oven with a power of 800 W. For more powerful equipment, the baking time is correspondingly reduced and selected individually.

Video recipe

I offer you to watch a story about how to properly prepare meringue in the microwave. This video can be very useful for those who are on the verge of despair over a dessert that doesn't turn out well. By following this technology, everyone can get meringues, always!

How and with what to serve meringue

Meringue is served as an independent dessert with tea or coffee. In some cases, meringues are decorated with all kinds of fillings - fruit or chocolate. Often they prepare cream and glue a couple of meringues together with it. This French version of dessert, because translated from French, the generally accepted language of love, meringue (baiser) means kiss.

The still dry and crispy meringues are used to decorate cakes. Baking meringue cakes and petits fours, used in the production of the same cakes and for decorating cupcakes, is quite popular. Meringue caramel and lollipops also have their own consumer niche.

Basic truths

When baking at low temperatures, no higher than 100° C, the meringues turn out dry and crispy.
At higher temperatures, the production time is reduced, and the meringues come out in two types - soft, not fully baked cakes, with a creamy filling inside. And dry, crisp, dark-colored meringues.
The cakes are stored at room temperature in a container with a tight-fitting lid.
Storing baked goods in the refrigerator is contraindicated.– the meringue gets damp and spoils quickly.

Since we are talking about desserts - pastries, muffins and cakes, ask how you can quickly and easily prepare. They will become indispensable decorations for home baking. Moreover, properly made candied fruits are stored for a very long time, unless, of course, they are eaten immediately - they are so tasty.

And finally, prepare your children the most delicious dessert from the collection of recipes on this culinary portal. All children love the taste of chocolate and I think they will really like the mousse.

I’ll say right away: meringue in the microwave does not turn out as beautiful as baked in the classic way in the oven. It's all about the heating method: in the microwave, heating comes from the inside, so the meringue does not rise as expected and quickly settles. This is a minus. Let's write down everything else as a plus.

The meringue turns out light and airy, snow-white, with a crispy thin crust and a crumbly center. And even if it is not as elegant and pretentious as classic meringue, it is in no way inferior in taste. And most importantly, it cooks very quickly, in less than a minute, and if you need to build some “Count’s ruins” that do not require perfect shapes, the microwave is the ideal solution.

Features of preparing meringue in a microwave oven

So, to cook meringue in the microwave, you will need egg white and lots and lots of powdered sugar (three times more than in the classic French recipe).
It’s most convenient to shape the products in paper muffin tins, but if you don’t have one, a piece of parchment paper will do. The consistency is medium, so you can spread the dough through a pastry bag or just with a spoon.
The main thing is to comply distance between bezeshki (3-4 cm), since they swell very much and grow in size.
The success of the enterprise, of course, depends on the power of the microwave oven. I cooked to the maximum - 800 W, exactly 30 seconds. When you bake for the first time, first select the optimal power and time specifically for your equipment. To do this, try cooking 1 piece first to adjust the time depending on the characteristics of your equipment (time can range from 30 seconds to 1 minute).
As soon as the timer beeps, do not rush to open the door immediately. Wait 1-2 minutes, let the whipped whites get stronger and dry completely. Before you have time to brew the tea, dessert will be ready!

Total cooking time: 5 minutes
Cooking time: 30 seconds
Yield: 12 pieces

If your oven has a convection mode, then cooking will differ little from the classic oven: set the temperature to 120 degrees and bake for 30 minutes. We will consider the case when there is no such regime. And there is no time - we need to make bezeshki very quickly.

Preparation

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About sweet taste

The use of powdered sugar is important - the sugar will not have time to melt and will crunch on the teeth. First of all, I sift the powdered sugar so that it is free of large inclusions and as homogeneous and fluffy as possible. It's very unpleasant when large sugar crystals come across and crunch on your teeth, so take a minute to sift. I recommend taking the powder with a reserve, measuring out 220-230 g at once, it’s better to have a couple of spoons left, than then you won’t have enough at the most crucial moment.

How to properly beat egg whites on meringue

Next, I separated the white from the yolk (we won't need it). It is important here that not even the slightest particle of yolk gets into the white, otherwise it will not whip up. Be sure to take the egg fresh and chilled. The mixing bowl should be spacious, absolutely clean and dry.

For whipping you will need a mixer. It is better to avoid using a blender, as it can “overbeat” our protein mass more than necessary. I start beating the egg whites at low speed and gradually increase it. After a couple of minutes you should get a stable and opaque foam.

Now you can add powder in small portions. I add 2-3 spoons at a time without turning off the mixer. The mixture gradually thickens, and the whisks begin to “creak.” You may need a little more or less powder depending on the size of the egg (some are larger, some are smaller, which means the whites are of different weights). This time I used 190 g of powdered sugar. At the very end I added a few drops of freshly squeezed lemon - it will whiten the meringue and slightly neutralize the cloying sweetness.

Forming and baking meringues using microwaves

I transferred the sweet mass into a pastry bag and piped it through a nozzle into paper molds - no more than 0.5 tablespoons into each. Cooked at maximum power for 30 seconds, laid out in portions of several pieces. The meringues should rise and then settle a little., but under no circumstances should it burn. It’s better not to open the door right away, but wait at least a minute until the fragile cookies get stronger.

And one more piece of advice: do not place the molds in the center, where the heat is maximum, but on the contrary, try to place them along the edge of the pan, then the protein will not burn. If you cook on a sheet of parchment, be sure to keep a distance between the pieces, place them at a large distance from each other, otherwise they will stick together into a common sweet mass.

The result is 10 large meringues (or 20 small ones). It is crumbly and tiny. Just a couple of minutes - and crispy delicacies are already on the table.

How to serve quick meringue

Those with a sweet tooth can simply eat it with tea, add it to jelly desserts, combine it with cream, berries and ice cream, make cakes and come up with their own signature desserts. The only thing I would recommend is to save sugar when adding cream or layer, since the meringues themselves are very sweet. Experiment!

By the way, you can not serve it separately with tea/cocoa/coffee, but put together a whole “Count’s ruins” meringue cake - delicious and simple!

On a note

You can make colored meringue. To do this, add powdered food coloring at the very end of cooking and beat the whites again with a mixer.

It is very difficult to find someone who does not know what meringue is. This magnificent dessert can be consumed either on its own or used to decorate cakes or cupcakes and any other desserts. Many housewives do not dare to make meringue themselves and prefer to buy it in the store. In fact, it is simply prepared in an elementary way. I'll tell you how you can make wonderful meringue in the microwave in just thirty seconds. It's hard to believe, but the meringues turn out simply magnificent.

Although this dish is quite simple, it has several secrets. It is advisable to take eggs that are not very fresh, those that have lain for about a week, for example. Such whites will whip much better. You need to very carefully separate the whites from the yolks, because if even one drop of yolk gets into the whites, your meringue will not whip up.

Separate the yolks from the whites immediately after you remove the eggs from the refrigerator. But before whipping the whites, they need to stand at room temperature for about thirty minutes. Beat the egg whites only in a perfectly dry container; the mixer whisks must also be dry.

Otherwise, if even a drop of water gets in, the whites will not whip. To get the meringue right the first time, use our step-by-step recipe with photos.

Ingredients:

egg white – 1 piece;
sugar – 80 grams;
salt – 1 pinch.

How to make meringue in 30 seconds

Take a fairly deep bowl, pour the egg white into it, and add a pinch of salt.

Beat with a mixer at the highest speed until the mass has doubled or even tripled in volume.

After this, little by little, dividing the sugar into portions, begin to pour it into the protein mass. The cream should be very, very thick.

Take parchment paper and spoon the meringue into circles.

Place the parchment on a plate, or simply on the glass tray of the microwave, and microwave for 30 seconds using the highest power.

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 whipping, 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.

Adults and children will definitely enjoy this delicate meringue. But many housewives do not risk doing it, since the result can be unpredictable. Let's see how to cook meringue in the microwave in 30 seconds, but most importantly, how to get a good result and what it depends on.

The meringue recipe in the microwave is not much different from the usual one in the oven. However, in both cases there are nuances that you need to know. Let's start with them.

Specifics

Some say that eggs for making meringue at home in the microwave should be at room temperature, while others say they should be chilled. The key is the golden mean and the freshness of the eggs. Indeed, if the eggs are fresh, then in 90% of cases, if the technology is maintained, the meringue turns out excellent and airy. Therefore, the first component of success is a fresh product.

The second is temperature. It is best to use medium-heat eggs. That is, take the ingredient out of the refrigerator and let it sit for about half an hour. It would be enough. The container in which the meringue will be whipped should be chilled.

The third component is the mixer. Very often, such complex dishes as mayonnaise or meringue do not turn out precisely because the eggs are not beaten correctly. Let's look at what makes this confectionery miracle fluffy. The secret lies in the word “air” itself, that is, the mixture must contain the required amount of air. When churning the mixer at high speeds, the air is knocked out. Yes, the ingredients do mix perfectly, but the mixture can turn out either too thick or homogeneous without those same bubbles. So what to do?

The answer, in this case, lies precisely in the combination of whipping technologies. Let's look at the recipe in more detail.

Preparation

So, in order to get homemade meringue in the microwave, we need 2-4 eggs. It all depends on the required portion: for 2 eggs you will get up to 10 small meringues. The step-by-step recipe looks like this:

Separate the yolks from the whites. This can be done using a spoon or the eggshell itself. To do this, you need to break the shell with a knife. Moreover, by doing this with a sharp edge, you can ensure that it does not crumble and there will be no need to catch shell particles from the mixture. The procedure must be done over a bowl, pouring the yolk from one part of the shell to another. This will cause the whites to pour into the bowl. The technology with a spoon is also simple; the yolk is poured into a tablespoon over a bowl. The protein enters the container. The yolks, by the way, are not useful, so you can use them on a sponge cake or make an omelet.
Add a pinch of salt to the whites and beat with a mixer at high speed. Once you have a homogeneous mass, you can start adding powdered sugar. To do this, grind 10 tablespoons (for 4 eggs) of sugar in a coffee grinder. Slowly add the resulting powder into the mixture. In this case, you need to mix either at the lowest speed of the mixer, or manually with a spatula or whisk. This procedure must be done very carefully, without knocking out those air bubbles. After all the powder has been added, add 1 more spoon of sugar and stir until completely dissolved. Meringue is prepared at home in the microwave in 30-60 seconds. However, it is important to endure it without immediately opening the microwave door. Typically, the product drops when a sharp temperature difference occurs when hot air inside the chamber and cold air from outside are mixed.

If you don’t have a coffee grinder, you can prepare the meringue in another way. But for this you need eggs at room temperature. They need to be thoroughly mixed at medium speed with sugar, not salt. Then, after obtaining a white, airy, homogeneous mass, you can make meringue in the microwave.

As soon as the mixture is ready, it is laid out on the prepared dish. It is best to cover it with baking paper, but you can also place it on a regular plate. The mass is laid out depending on the thickness and the availability of tools. You can do this using a pastry bag, or you can use a regular spoon.

After the meringues have gone into the oven chamber, you need to set the power to medium and under no circumstances open the door. After turning on, you need to carefully monitor that the meringue becomes firm in appearance, but does not brown. After 30 seconds (for small portions), the oven is turned off and left.

It is best not to rush and microwave the meringue for 10 hours. Therefore, a great option is to make the product overnight so that you can enjoy the extraordinary taste in the morning.

The video shows how to cook meringue in the microwave with sugar and powder. It is best not to add any additives to the mixture so that they do not disturb the consistency. However, once the meringues are ready, you can drizzle them with melted chocolate, which adds an extra nice flavor. You can experiment in different ways, even combining meringue with baked goods and different types of jams.