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.
Step 1: Separate and beat the whites.
First, rinse the chicken eggs well under running water and dry them with a kitchen towel. Then break them into a separate deep bowl, separating the yolk from the white. 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. In this case, the protein mass should increase, at least 2 times.Step 2: Add the remaining ingredients and beat the egg white mixture.
Then add citric acid and half of the remaining granulated sugar to the protein mixture at the tip of a table knife, and beat the mixture again with a mixer at high speed. Then, continuing to beat, gradually add the remaining granulated sugar to the mixture. Beat the mixture until it reaches a smooth consistency and the sugar is completely dissolved in the mixture. Step 3: Prepare the meringue in the microwave.
Now line a microwave oven rack with foil and grease it with a little butter. You can transfer 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 incredibly textured and aesthetically pleasing in appearance. If you don’t have a pastry bag at hand, you can reproduce the same action using a teaspoon. At the same time, leave a small distance between the meringues, approximately 1-1.5 centimeters so that it does not stick together during cooking. Turn the microwave oven on convection mode and heat it up up to 130 degrees c, then place the baking sheet with meringue inside and bake at this setting 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 this meringue to form other culinary products. For example, while preparing or decorating various cakes. You can also prepare hot chocolate cream, add pre-peeled and crushed nuts (any nuts of your choice) to it, then grease the bottom of the meringue with this cream and connect two pieces together. As a result, you will get delicious and very beautiful cakes - meringue with chocolate. Enjoy your meal! Meringue according to this same recipe can be baked in the oven. But at the same time, the cooking time for the meringue 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 thick 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 preheating function, then place the meringue rack in the microwave and turn on the “convection” mode.
Also, if desired, you can prepare multi-colored meringues, which are especially popular with children. For this you need to use powdered food(!) coloring. Divide the mixture into several parts (depending on the number of colors desired) and mix each with dye in proportions according to the instructions on the paint package.
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 falls into 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.
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).
Everyone probably loves meringues! At least the children - for sure! The appearance and taste of the meringue that we prepare in the microwave, of course, differs from the appearance and taste of the one cooked in the oven. But the base is the same - it’s 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 around and drones: “I want, I want” - without knowing what)) There’s mom with her recipe, and she’ll let him beat it himself - in general, there will be no limits to happiness! And then the kids themselves will learn how to make meringues in the microwave.
It is especially convenient to make meringue in the microwave when you need a layer of meringues for a cake - once and done! After all, while the meringues 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! Try my experiment - maybe you’ll like it too! For comparison: the final photo shows meringue from the same mass in the oven and microwave; it took 2 hours to cook in the oven, and 5 minutes in the microwave.
Take the products according to the list, you can add a little lemon juice (but not necessary).
We can make powdered sugar ourselves or take ready-made sugar and place it in a mixing bowl.
Separate the white from the yolk and add to the powder.
We begin to grind with a fork or spoon, grind until the powder dissolves and a thick mass is obtained. You can take a mixer.
Add lemon juice and continue whisking.
Place in the microwave for 1-1.5 minutes at a power of 750 W. If you are preparing meringue in the microwave for the first time, then pay special attention to the process. Sometimes the bezels in the center can burn, everything is individual for each microwave oven.
At first the meringues will dry out, then they will foam, just become bubbles, and then they will settle and become flat. Do not open the door immediately, let them stand for a while. If you overexpose them, they will not separate from the plate very well, so it is better to do it with paper. I tried both options.
These are the bezes you can make in the microwave. Not very fluffy, but very tasty!
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