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 microwave oven They 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 suggest you watch the story proper preparation 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 on low temperatures,no higher than 100° C, the meringues turn out dry and crispy.
- With more high 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 homemade baked goods. 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.
It takes a long time to dry the meringue in the oven, as many housewives know. No time? Then it’s better to make the meringue in the microwave, because it will take a few minutes. This method is also suitable when you need to prepare a layer for a variety of cakes.
There are three main technologies for preparing protein to create meringue: French, Swiss and Italian. But since today a microwave is used, the choice will be the first one. This technology is also called classical, which means that the recipe contains only two ingredients - eggs and powdered sugar.
In addition, before starting cooking, it is important to thoroughly wipe the metal utensils where the protein mixture will then be whipped.
Moreover, it is necessary that the surface remains grease-free and dry, since a few drops of water or oil will not allow you to achieve the correct consistency.
Regarding microwave power and baking time. Since it is necessary to almost completely evaporate the water from the whipped egg white, it is recommended to set the machine to maximum or close to high power (700-800 W). But it’s better to determine readiness “by eye” without opening the car door.
So, during the first minutes the mixture should rise, then dry completely and become covered with a thin crust. Only after this should the microwave be turned off and the meringue left to cool for 5 minutes in a closed machine, which will take about 10 minutes. Now a little more about the recipe itself.
You will need:
- egg white - 40 g;
- powdered sugar - 100-120 g.
Step-by-step instruction:
- Egg room temperature wipe with a damp sponge, then break and carefully separate the protein into a metal container.
- At minimum speed, start beating the mixture until light foam appears on its surface. Then increase the speed and gradually add powdered sugar.
- Beat the sweet whites for several minutes until they acquire a stable structure with a glossy sheen.
- Wipe a special flat plate with a towel. Place round pieces on top at a certain distance from each other.
- Immediately put the meringues in the microwave, latch the door and turn on for five minutes (power - 700-800 W).
- After the signal, leave the classic meringue in the microwave inside to cool. At the end, take it out, carefully divide into portions and serve with tea.
Instant fruit meringues
Although regular meringue is made from sugar and egg white, it is quite acceptable to vary the taste of the dessert. For example, you can add fruit. And not in whole pieces, but in the form of syrup. That is why for the next option we will use Italian meringue, which contains syrup based on any fruit juice.
You will need:
- peach juice - 50 g;
- sugar - 50 g;
- large protein.
Step-by-step instruction:
- Pour peach juice into a saucepan. Add sugar immediately. Stir and place on low heat.
- Bring to 110 degrees with constant mixing, and at the same time begin beating the coarse protein in a stationary mixer.
- Once the fruit syrup reaches 120 degrees, remove the saucepan from the stove. Immediately increase mixer speed. After a minute, pour the “calmed” syrup down the wall.
- Continue beating until it has a strong, glossy consistency, and then form equal balls on a plate with a spoon.
- Place fruit meringues instant cooking in the microwave, where bake at high power for about 4-5 minutes.
Cooking in French
In French cuisine, which is considered the ancestor of desserts, meringue is made either for decoration or as a cream. However, sometimes local chefs bake it to decorate cakes or small pastries. And in order to cook meringue in the microwave not only correctly, but also beautifully, they advise adding a little natural or artificial coloring to the recipe.
In the first case, you can use boiled beet juice or syrup based on cherries, apricots or raspberries. And in the second - add a sufficient amount of powder or liquid food coloring of any color. Otherwise, the cooking method will not differ from creating a classic meringue. It's that easy to cook in French!
Meringue in the microwave in 30 seconds
Although you can microwave meringues for only five minutes, it is really possible to reduce this time to a minimum. First of all, this applies to situations when you need to prepare a protein layer for a cake. It is for this case that the following recipe will come in handy.
You will need:
- protein - 35-40 g;
- powdered sugar - 80 g;
- spoon of potato starch.
Step-by-step instruction:
- Pour a small amount of egg white into the mixer bowl. Set the speed to low and beat for about a minute.
- Then add powdered sugar and continue the process at higher speeds. As soon as the mixture begins to thicken, sift in some starch.
- Achieve a very stable consistency. After this, take and wipe dry a flat round plate.
- Place the protein mass on the surface and, without pressing too hard, spread it into a thin layer. Do this with the back of a spoon or using a wide spatula.
- Place the meringue inside, close the door and set the timer for 30 seconds. Power is the maximum possible.
- After the call, leave the layer to cool completely. Within 10-15 minutes it will become crispy on top and soft on the inside. If, after turning off the machine, it seems to you that the meringue was not baked in the microwave in 30 seconds, continue the process a little more.
Meringues in paper molds
If there are concerns that the meringues will spread in the microwave and it will not be possible to maintain their shape, it is recommended to bake the meringues in paper molds. To do this, you will need to beat the separated whites with powdered sugar, as described in classic recipe, and pour the resulting mass into store-bought “tartlets” made of thin baking paper.
Wherein power - 700-800 W, but the time for complete baking will take from 4 to 6 minutes. By the way, to make the meringue in the microwave even tastier, you can sprinkle it with cocoa powder. Before serving, it is important, as before, Cool the dessert without opening the car door for a quarter of an hour.
Meringue recipe from 1 egg white
Since two meringues (Italian and French) have already been described above, the last recipe will focus on the Swiss version. Namely: the protein and powdered sugar will need to be slightly heated and only then whipped to the required peaks. By the way, to ensure a brighter taste, it is recommended to add a little grated chocolate to this meringue.
You will need:
- one egg white;
- powdered sugar - 95-100 g;
- milk or dark chocolate - 50 g.
Step-by-step instruction:
- Pour room temperature egg whites into a mixer bowl. Beat a little with a whisk and add powdered sugar.
- Place the container in a water bath so that its bottom does not touch the actively boiling water. Bring to 45-50 degrees without stopping mixing.
- Then place the bowl in the machine and beat with a mixer to the usual meringue consistency. At the very end, add finely grated chocolate. Mix carefully.
- Place the workpieces on a clean and completely dry plate (with a spoon or bag with a suitable attachment). Place in the microwave and cook for about five minutes.
- At the end, turn off the machine and, without opening it, cool the meringue from 1 egg white.
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 powdered sugar homemade, then 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, like “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.
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).
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 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 baking and various types jams.
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 power to determine 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.
