Meringue in the microwave for 5 minutes. Meringue in the microwave. Meringue - cooking

Step 1: Separate and beat egg whites.

First, rinse the chicken eggs well under running water, dry them with a kitchen towel. Then break them into a separate deep bowl, while separating the yolk from the protein. Set the yolks aside, you can use them to prepare another dish, and add table salt to the whites on the tip of a table knife and 2 tablespoons of granulated sugar. Mix everything thoroughly with a tablespoon, and then beat with a mixer into a thick foam. Protein mass should increase, at least 2 times.

Step 2: Add the rest of the ingredients and beat the protein mixture.

Then add citric acid and half of the remaining granulated sugar to the protein mixture at the tip of a table knife, beat the mixture again with a mixer at high speed. Then, while continuing to beat, gradually add the remaining granulated sugar to the mixture. Beat the mixture until it has a smooth consistency and the sugar is completely dissolved in the mixture.

Step 3: Cook the meringue in the microwave.

Now lay the grate for microwave oven foil, grease it with a little butter. You can move the finished protein mass into a special pastry bag and squeeze small meringues out of it onto the prepared foil. In this case, they will turn out to be incredibly textured and aesthetic in appearance. If there is no pastry bag at hand, you can reproduce the same action with a teaspoon. At the same time, leave a small distance between the meringue, approximately in 1-1.5 centimeters so that it does not stick together during cooking. Turn the microwave oven on convection mode, heat it up to 130 degrees c, then place the baking sheet with the meringue inside and bake in this mode about half an hour.

Step 4: Serve the meringue in the microwave.

Remove the finished meringues from the oven, cool slightly, then transfer to a serving dish and serve with tea as a separate independent dessert. In addition, if you wish, you can use such meringue when forming other culinary products. For example, during the preparation or decoration of various cakes. You can also make hot chocolate cream, add pre-peeled and crushed nuts to it (any, at your discretion), then grease the bottom of the meringue with this cream and combine two pieces together. As a result, you will get delicious and very beautiful cakes - meringues with chocolate. Enjoy your meal!

Meringue according to the same recipe can be baked in the oven. But at the same time, the meringue cooking time will increase by 2 times, that is, the dish will need to be baked for 1 hour, at a temperature of 100 degrees.

If desired, the pastry bag can be replaced with a regular dense plastic bag. To do this, place the prepared protein mass in it, tie it tightly, and cut one of the corners with scissors. Squeeze the mixture a little at a time onto the prepared sheet of foil.

If your microwave oven does not have a preheat function, then put the meringue rack in the microwave and turn on the “convection” mode.

Also, if desired, you can prepare a multi-colored meringue, which is especially popular with children. For this, it is necessary to use powdered food (!) Dye. Divide the mixture into several parts (depending on the number of colors desired) and mix each with the dye in proportions according to the instructions on the paint package.

Ah, those French! How they love delicious food! After all, the whole history of cooking begins on the banks of the Loire and its new chapters are still being written! Here, for example, French meringues cooked in the microwave will still remain old recipe French delicacies, albeit baked in modern ovens. Dried whipped proteins with sugar are prepared in several ways and can also be called meringues.

How to beat whites for meringue

Whatever meringue recipe we choose, it is necessary to beat the egg whites correctly, and whether it will be baked in the microwave or in the oven, it does not matter at all. Therefore, we will write down all the stages and features of each stage:

1. Proteins are taken only from fresh eggs and definitely chilled. They should not even have the smallest particle of yolk (if a little bit of yolk gets in, the proteins will not be lush). The dishes should be absolutely clean and dry, in size - 5 times the volume of unwhipped proteins. All these conditions are required!
2. We begin to beat the contents of the dishes with a mixer at the lowest speed, gradually increasing it. Having received an opaque and persistent foam, you can add sugar (powder) in small parts. Beating is carried out for 7-8 minutes until a strong, persistent foam.
3. Better to use instead of sugar powdered sugar. Powdered sugar can be bought at the store, or you can simply grind sugar in a coffee grinder. With powdered sugar, the meringue base is denser.
4. It is justified to add a few drops of lemon juice to the protein mass or citric acid at the tip of a teaspoon - by the end of the preparation of the mass.
5. Calculation of proportions: for 1 protein - 2 tablespoons of powdered sugar.
6. Very important! Do not use a blender to obtain foam! Very often, the high speed of the blender helps to interrupt the protein mass, which becomes liquid and unstable.
7. It is advisable to beat the protein base in a cold room or in an ice-water bath.

microwave french meringue recipe

Ingredients

• - 3 pcs. + -
• - 1 glass + -
• - 1/2 tsp + -

Cooking

I-th option

After whipping the egg whites with powdered sugar into a strong mass, fill it into a pastry bag and squeeze out cakes with a diameter of 3-4 cm onto a flat dish covered with pastry paper, keeping a distance of 3-4 cm between them.

You can also use a microwave oven tray. We put our cakes in the microwave cabinet for 30 seconds at a power of 800 watts. If the oven power is less, then the cooking time should be increased to 1-3 minutes.

II-nd option

If your microwave oven has a convection mode, then air cakes are baked at a temperature of 110-120 degrees for 35-40 minutes.

III option

We put the protein balls in paper vases for baking muffins and put them in the oven for 1-2 minutes at maximum power.

Cooking features:

• When processing protein cakes with microwaves, they quickly gain volume, so the distance between the meringues should be equal to their diameter. If you put the mass into molds, then their volume should be filled no more than ½.
• Meringue in the middle of the oven bakes faster than at the edges.
• Do not open the door until the cakes are completely cool, otherwise they will settle.
• Meringue should be stored in paper bags, in a dry place, no more than 7 days.

How to use cooked protein meringues?

These airy sweet cakes can be called fast food for unexpected guests. They make a great addition to tea or coffee. Sprinkle them with grated chocolate or cocoa powder.

Cakes can be fastened together with any cream. You can also smear cookies from the store with cream, and “plant” meringue on top.

Airy small cakes can beautifully decorate a cake, cupcake or pie. They can be successfully combined with biscuit cakes if you bake not only small cakes, but also whole cakes.

Whipped egg whites and products made from them are the most popular elements and additions to more complex ones. confectionery. The simplest and quick recipe- meringues in the microwave, which can be seen without delaying their preparation indefinitely.

Do you have a couple of fresh eggs?

Sokolova Svetlana

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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) - incredible 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" Count's ruins» 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.

Bezeshki are probably loved by everyone! At least the kids do! The appearance and taste of the meringue that we cook in the microwave is, of course, different from the look and taste of the one cooked in the oven. But the basis is the same - it is very airy, tasty and sweet.

Such a simple recipe can help you out at the most inopportune moment - after all, there will always be an egg and sugar in the house, even if all the sweets run out. But it happens that a child walks and hums: "I want, I want" - without knowing what)) Here is my mother with her recipe, and even she will give him a whip - in general, there will be no limit to happiness! And then the kids themselves will learn how to make meringues in the microwave.

It is especially convenient to make meringues in the microwave when you need a layer of meringues for a cake - once, and you're done! After all, while the bezeshki are baked in the oven, a lot of time will pass, and you won’t want to bake the cake! And here everything is very simple! Here, try my experiment - suddenly you will like it! For comparison: in the final photo - meringue from the same mass in the oven and microwave, it was cooked in the oven for 2 hours, in the microwave - 5 minutes.

Take the products on the list, you can also add a little lemon juice (but not necessary).

We will make powdered sugar ourselves or take ready-made, place it in a bowl for whipping.

Separate the protein from the yolk and add to the powder.

We begin to rub with a fork or spoon, rub until the powder is dissolved and a thick mass is obtained. You can take a mixer.

Add lemon juice and continue beating.

We place in the microwave for 1-1.5 minutes at a power of 750 watts. If you cook meringue in the microwave for the first time, then especially follow the process. Sometimes the bezels in the center can burn, everything is individual for each microwave oven.

First, the bezes will dry out, then they will foam, they will just become bubbles, and then they will settle and become flat. Do not open the door immediately, let them stand for a while. From the plate, if overexposed, they are separated badly, so it is better to do it with paper. I have tried both options.

These are the bezeshki obtained in the microwave. Not very fluffy, but very tasty!

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 are hesitant 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.