How to bake meringue in the microwave. A step-by-step recipe for making meringue in the microwave with a photo. How to choose the right ingredients

Meringue - airy small cakes, often called meringues, began their existence three hundred years ago. This incomparable dessert is very popular among both children and adults. The recipe is very simple, but, unfortunately, not every housewife gets meringue the first time. I will share with you the secret of how to quickly make meringue in the microwave, in just a matter of minutes, without heating the oven and without bothering- Dessert or not. He will definitely succeed! meringues in microwave oven they turn out smooth, neat, airy, crispy and immensely tasty.

Microwave meringue recipe at home

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. For whipping in meringue, the egg white must be well chilled.

Step by step cooking meringue in the microwave in 5 minutes

For baking meringue, it is enough to use a microwave oven with a power of 800 watts. For more powerful equipment, the baking time is accordingly reduced and selected individually.

video recipe

I suggest watching the story proper cooking meringue in the microwave. This video can be very useful for those who are on the verge of despair over a dessert that does not turn out. Following this technology, meringues are obtained by everyone and always!

How and with what meringues are served

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

Cakes are also decorated with dry and crispy meringues. The baking of meringue cakes and petit 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 common truths

• When baking at low temperatures, not higher than 100° C, meringues are dry, crispy.
• At higher temperatures, the production time is reduced, and meringues are obtained in two types - soft, not completely baked cakes, with a creamy filling inside. And dry crunchy meringues of dark color.
• Cakes are stored at room temperature in a container with a tight-fitting lid.
• It is contraindicated to store pastries in the refrigerator- the meringue is damp and spoils quickly.

Since we are talking about desserts - cakes, muffins and cakes, ask how you can quickly and easily cook. 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 of this culinary portal. All children love the taste of chocolate and I think they will really like the mousse.

I will say right away: meringues in the microwave do not turn out as beautiful as baked the classic way in the oven. It's all about the method of heating: in the microwave, heating comes from the inside, so the meringue does not rise as it should, it quickly settles. This is a minus. We will write down everything else in pluses.

The meringue is light and airy, snow-white, with a crispy thin crust and a tiny middle. And although it is not as elegant and pretentious as the classic meringue, it is in no way inferior to it in taste. And most importantly - it cooks very quickly, less than a minute, and if you need to build some " Count's ruins”, which do not require perfect shapes, the microwave is the ideal solution.

Features of cooking meringue in a microwave oven

1. So, to cook meringue in the microwave, you need egg white and many many powdered sugar (three times more than in the classic French recipe).
2. Forming products is most convenient in paper cupcake liners, but if you don’t have one, then a piece of parchment paper will do. The consistency is medium, so you can lay out the dough through a pastry bag or just with a spoon.
3. The main thing is to follow distance between bezeshkas (3-4 cm), as they swell and grow in size very much.
4. The success of the enterprise, of course, depends on the power of the microwave oven. I cooked to the max 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 technique (time can vary from 30 seconds to 1 minute).
5. As soon as the timer beeps, do not rush to immediately open the door. Wait 1-2 minutes, let the whipped proteins get stronger and finally dry. You will not have time to brew tea, as the 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. Yes, and there is no time - you need to make bezeshki very quickly.

Cooking

About the sweet taste

The use of powdered sugar is fundamental - 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 without large inclusions, as homogeneous and lush as possible. It is very unpleasant when large sugar crystals come across and crunch on your teeth, so take a minute to sift. I recommend taking powder with a margin, measure 220-230 g right away, let better couple spoons will remain, which then you will not have enough at the most crucial moment.



How to beat whites on meringue

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



For whipping you need a mixer. It is better to refuse a blender, so it can “re-beat” our protein mass more than necessary. I start whipping the protein at a low speed, gradually increasing 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 tablespoons without turning off the mixer. The mixture gradually thickens, and the whisks begin to “creak”. The powder may go a little more or less, depending on the size of the egg (some are larger, some are smaller, which means the protein is 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 with microwaves

I transferred the sweet mass into a pastry bag and put it through a nozzle into paper forms - no more than 0.5 tablespoons each. I cooked at maximum power for 30 seconds, laid out in portions of several pieces. The meringue should rise and then settle down a bit but never burn. It is better not to open the door right away, but to wait at least a minute until the fragile cookie gets stronger.

And more advice: put the forms not in the center, where the maximum heat is, 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, then be sure to keep the distance between the blanks, lay them out at a great distance from each other, otherwise they will stick together into a common sweet mass.

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

How to serve "quick" meringue

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

By the way, you can serve not separately with tea/cocoa/coffee, but assemble a whole Count Ruins cake from meringue - delicious and simple!

On a note

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

Sokolova Svetlana

Reading time: 1 minute

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How to make meringue at home? cook classic recipe meringue at home in one of the following ways. The main differences are not in the choice of ingredients (the classic pair - eggs and sugar), but in the features of the cooking technology - in the oven, microwave, in a water bath, in a slow cooker.

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, coconut flakes.

Types of meringue

Cooks distinguish 3 main varieties of delicate treats.

french

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

Italian

Meringue is prepared on the basis of boiling sugar syrup. Often used for filling cakes.

Swiss

The peculiarity of the "Alpine" meringue lies in the peculiar technology of whipping egg whites. A water bath is used to prepare the protein base.

How many calories in meringue

Meringue is a sweet treat, not dietary product. Meringue contains 250-300 kcal per 100 g, which is a high figure for an airy and light dessert. The main part of the kilocalories comes from carbohydrates (69 g / 100 g) due to the large amount of sugar. Meringue practically does not contain fat.

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

Helpful Hints before cooking

1. Beat egg whites in a thoroughly washed bowl that is wiped dry.
2. Use glass or metal bowls for whipping.
3. Mixing sugar with protein before whipping is strictly prohibited.
4. For faster dissolution, use powdered sugar instead of sand.
5. To make the dessert firmer and denser, 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 into a separate bowl. I beat and gradually pour out the sugar.

Thoroughly mix the meringue ingredients. I pour into the dishes, put on water bath(pot of boiling water). Gently beat the sugar egg mixture at high speed.

I get a homogeneous mass of white. For convenience, I transfer it to a culinary 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 meringue for 80-120 minutes.

Eat for health!

Homemade apple meringue

Ingredients:

• Apples - 3 pieces,
• Lemon juice - 1 large spoon
• Sugar - 4 tablespoons,
• Powdered sugar - 160 g,
• Egg- 3 things,
• Water - 1 large spoon.

Cooking:

1. I wash my eggs with a sponge. I break it into a bowl. I separate the yolks with a separator. I send the squirrels to the refrigerator. I leave one yolk.
2. My apples. Gently peel off the skin, remove the stem and seeds. I cut into thin pieces. I spread the apples in a deep saucepan, pour sugar. I put 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.
3. Let the apple mixture cool down. After natural cooling, I pour the whipped yolk to the apples. I put it in a baking dish.
4. I beat the egg whites from the refrigerator with a mixer. Without turning off the kitchen appliance, I put powdered sugar. Beat until a homogeneous foamy mass.
5. I turn on the oven and preheat to 180 degrees. Spread the egg mixture on top of the apple layer. Distribute evenly over the meringue (align if desired).
6. 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 baking with meringue. Incredibly delicious and easy to make. Dear hosts, take note.

Ingredients:

For the test

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

For stuffing and meringue

• Apples - 5 pieces,
• Cinnamon - 1 small spoon,
• Butter - 10 g,
• Proteins - 3 pieces,
• Sugar sand - 150 g,
• Lemon acid- taste.

Cooking:

1. I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until foamy. I put the proteins in the refrigerator for 30-60 minutes.
2. I pour a large amount of sugar to the beaten yolks. I stir until the mixture thickens.
3. Melted butter is added to the yolks and sugar. Whipping.
4. I'm sifting flour. I pour baking powder.

Helpful advice. To the foundation apple pie with meringue it did not turn out hard and hard, I do not recommend taking a large amount of flour. It is better to take 1.5 cups and get a tender and crumbly cake.

1. I pour the mixture into the flour. I knead the dough.
2. I form a big ball. I leave it in the kitchen, covered with a towel to prevent weathering. 30-40 minutes is enough.
3. While the dough is infused, I turn to the fruit. Peel apples, cut into cubes.
4. I put butter in a frying pan and melt it. Then I spread the chopped apples, stew on low heat for 10-15 minutes.
5. For spice and flavor, I add a spoonful of cinnamon. I mix apples.
6. I grease the baking dish butter. I put the dough that has come down into the form. Distribute evenly.
7. I preheat the oven to 180 degrees. I send baking for 10-15 minutes. The benchmark for the readiness of the dough is a slightly pinkish color.
8. Gently beat the chilled egg whites. To speed up the process, I use a mixer at high speed. I get thick foam.
9. On the ready dough distribute evenly apple filling cinnamon. From above I cover with a beautiful homogeneous mass based on sugar and proteins.
10. I send the meringue pie to the oven. Cooking temperature - 140 degrees, cooking time - 15 minutes.

Videos cooking

How to make meringue without sugar

diet recipe sugar-free meringue is a godsend for those with a sweet tooth who love delicate french dessert. Thanks to the use of a sweetener instead of ordinary granulated sugar, the number of calories in 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.

Cooking:

1. I break eggs. I separate the yolks from the meringue base - proteins.
2. Beat egg whites with lemon juice in a separate bowl.
3. Gradually add vanilla extract and sweetener. The amount of ingredients depends on your taste. I strive to obtain a homogeneous mass, foamy in consistency.
4. I spread baking paper on top of the baking sheet. Using a special confectionery syringe with a large diameter, I make neat cakes.
5. I cook meringue in the oven at 100 degrees. Cooking time - 60-90 minutes.

When the cakes "fit", do not open the oven door. Leave the meringue inside for a few minutes, then open slightly and only after 10-20 minutes take it out.

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,
• Bitter chocolate - 100 g,
• Walnut- 100 g,
• Cow's milk of medium fat content - 50 ml.

Cooking:

1. To make meringue for the cake "Earl ruins" I take a deep glassware. I beat the whites at a low mixer speed, gradually moving to medium. After the formation of foam, portionwise pour lemon juice.
2. I turn on the high speed of the mixer and beat thoroughly for 60-100 seconds. As I mix, I add the powder and 1 large spoonful of sugar. I achieve uniform whipping and complete dissolution of the sweet meringue ingredients in the total mass.
3. The mixture should become airy, but dense and thick.
4. To get beautifully shaped blanks, I use a culinary bag. I prefer the rose tip.
5. I cover the baking sheet with parchment. On top, at a sufficient distance from each other, I lay a meringue with a diameter of 3.5-4 cm. If the mixture is whipped correctly, the meringue will retain its shape and not spread.
6. For uniform drying (cooking) of the dessert, I turn on the oven at 90 degrees. I set a timer for 1 hour. From time to time I open the sash to check the condition of the cakes. The meringue should retain the natural white color characteristic of egg whites.
7. Transfer the melted butter to a separate bowl. I beat with a mixer, setting a high speed.
8. Gradually add condensed milk, continuing to stir. After 3-4 minutes of whipping, you will get a lush and homogeneous mass.
9. I'm making a cake. I take a large flat plate. I spread the meringue evenly. I leave a distance between the cakes. I smear the bottom of each delicacy with a cream of condensed milk with butter.
10. Then again I put a layer of meringue with a smeared bottom. I stack the meringues in a beautiful slide. Decorate with cream on top.
11. In a separate bowl, spread the chopped chocolate into slices. I pour hot milk on top. Stir vigorously until smooth, so that the chocolate does not curl from the heat.
12. I decorate the top of the cake with chocolate icing.

To prevent the meringue cake from being too sweet and cloying, use bitter rather than milk chocolate.

Recipe number 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 well. Not a drop of yolk should get into the protein, and the whipping bowl should be absolutely dry. For a sample, take a couple of proteins, then, if everything works out well and you like it, make more. You need as much sugar as protein by weight. Considering that the weight of the protein is 25-40 g, depending on the size of the egg, calculate for yourself. Additions for meringue to your taste, you can add lemon juice, chocolate, etc. We begin to beat the egg whites at the lowest speed. As soon as the proteins become cloudy, we gradually increase the speed and bring it to the maximum. Beat until a strong foam and begin to introduce sugar in small portions, continue to beat for another 5-10 minutes until firm peaks.

At the end, add either lemon juice or other fillers. We lay out the air mass in molds suitable for the microwave. Fill the molds halfway. Cook at max power for 30 seconds. You don’t need to open the microwave immediately, wait 30-40 seconds, otherwise the proteins may fall off. Remove the meringue to a plate, decorate with berries, fruits or chocolate. If it does not come out well, run a sharp knife along the edge of the mold. Meringue in the microwave is ready! Bon appetit!

Recipe number 2, meringue is obtained ALWAYS!!!

Previously, I never managed to cook meringue - it either dries up, then it falls off, then it doesn’t whip, well, no way ... But not so long ago, a friend shared with me a recipe thanks to which meringues are always obtained!

Meringue - ingredients

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

Meringue - cooking

Proteins must be used from the refrigerator (we also pre-cool the bowl). Beat the whites with salt at low speeds of the mixer, then at high.

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

Gradually add powdered sugar and mix gently with a spatula so that the prepared mass does not settle.

We fill the pastry bag with the mass and squeeze out in small portions onto a baking sheet, previously covered with parchment paper. Try not to make products too high.

We put in the oven, heated to a temperature of 200 degrees.

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

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

Everything, the meringue is ready.

Bon appetit!

http://fifira.ru/dom/desert/sekret-prigotovleniya-beze

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

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

Separate the yolks from the protein immediately after you take the eggs out of the refrigerator. But, before whipping the proteins, they need to stand at room temperature for about thirty minutes. You need to beat the whites only in a perfectly dry bowl, the whisks of the mixer must also be dry.

Otherwise, if even a drop of water gets in, the proteins will not whip. To make the meringue the first time, take our step-by-step recipe with a photo into service.

Ingredients:

• egg white - 1 piece;
• sugar - 80 grams;
• salt - 1 pinch.

How to cook 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 is doubled or even tripled in volume.

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

Take parchment paper, and spoon the meringue into circles.

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