I will say right away: meringues in the microwave do not turn out as beautiful as baked in 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 expected, it quickly settles. This is a minus. Let's write down everything else as pluses.

The meringue turns out to be light and airy, snow-white, with a crispy thin crust and a tiny center. And even if it is not as elegant and pretentious as the classic meringue, it is in no way inferior in taste to it. 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 impeccable shapes, the microwave is the ideal solution.

Features of cooking meringue in a microwave oven

1. So, to cook meringues in the microwave, you need egg white and many, many powdered sugar (three times morethan the classic French recipe).
2. It is most convenient to form products in paper cupcake tins, but if you don't have one, 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 observe distancebetween bezheshki (3-4 cm), as they swell very much and grow in size.
4. The success of the enterprise, of course, depends on the power of the microwave oven. I cooked to the maximum - 800W, exactly 30 seconds... When you bake for the first time, first select the optimal power and time specifically for your appliance. To do this, try to cook 1 piece first in order to adjust the time depending on the characteristics of your technique (time can range 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 egg whites get stronger and dry completely. Before you have time to brew tea, the dessert will be ready!

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

Ingredients

• egg white - 1 pc.
• icing sugar - 190-200 g
• lemon juice - 4-5 drops

How to cook meringues in the microwave

If your m / in the oven has a convection mode, then cooking will not differ much from the classic in the 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 - you have to make bezeshki very quickly.

About 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 blotches, 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 the powder with a margin, measuring 220-230 g at once, let it be better to have a couple of spoons left, than later you will not have enough at the most crucial moment.

How to beat whites on a meringue

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

You will need a mixer for whipping. It is better to refuse from a blender, so it can "beat up" our protein mass more than necessary. I begin to beat the protein at low speed, gradually increasing it. After a couple of minutes, you should have a persistent 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 corollas begin to "creak". Powder can go a little more or less depending on the size of the egg (some are larger, some are smaller, which means proteins 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.

Shaping and baking meringues with microwaves

I transferred the sweet mass into a pastry bag and deposited it through a nozzle into paper forms - no more than 0.5 tablespoon in each. I cooked at maximum power for 30 seconds, laid it out in portions of several pieces. The meringues should rise and then settle down a bit, but in no case burn. It is better not to open the door right away, but wait at least a minute until the fragile cookie gets stronger.

And more advice: place 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, be sure to keep the distance between the blanks, lay them at a great distance from each other, otherwise they will stick together into a total sweet mass.

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

How to serve a "quick" meringue

Sweet tooths can simply eat a bit of tea with tea, add to jelly desserts, combine with cream, berries and ice cream, make cakes and invent their own signature desserts. My only recommendation is to conserve sugar when adding cream or intercoat, as meringues are very sweet on their own. Experiment!

By the way, you can not serve separately with tea / cocoa / coffee, but collect a whole cake "Count Ruins" from meringues - tasty and simple!

On a note

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

Modern technology greatly facilitates the process of preparing many interesting dishes. One of these is an unusual, delicate delicacy - meringue. To prepare it, the hostess will need a microwave, a blender, if possible, and a very simple set of products.

At the same time, the treat is prepared very quickly, so you won't have to wait long for the treat. At the same time, if you diversify the composition with bright berries, then, in addition to the rich taste, the meringue in the microwave will also acquire a different color shade, which will greatly delight the little sweets, and cooking at home guarantees the quality and freshness of the products used.

French meringue recipe in the microwave

Microwave meringue in 30 seconds

All foods in this recipe must be chilled. This will speed up the process of making a thick mass, and therefore, in general, will reduce the preparation time for the treat.

Ingredients:

• 1 egg;
• 250 g icing sugar;
• ½ tsp citric acid;
• a pinch of salt.

Pastry preparation time: 20 minutes.

Calories: 310 calories per 100 g.

Preparation:

1. Pour the egg white into a deep bowl, add salt;
2. Beat well with a blender. Thanks to the foam, the mass should increase a couple of times;
3. Then add the icing sugar in portions, continuing to beat;
4. Add lemon juice;
5. Beat with a blender until thick. The mass will be ready when the peaks appear;
6. With the help of a culinary syringe, shape the future meringue;
7. Place the plate in the microwave for half a minute;
8. Allow the product to cool, serve.

How to microwave strawberry meringue

Initially, we looked at the classic treat option. You can also diversify the delicacy with the help of strawberries or other berries, fruits. Such a dish will acquire a soft shade of the added product, and will also become even sweeter and lighter.

Ingredients:

• 1 egg;
• 250 g icing sugar;
• 250-300 g of strawberries.

Calories: 200 calories per 100 g.

Preparation:

1. First, as in the first option, separate the white from the yolk;
2. Combine protein with powdered sugar and grind with a spoon. In this case, the mass becomes light and thickens. Do not beat the ingredients;
3. Wash, peel, chop strawberries into small pieces;
4. Add prepared berries to the thick mixture and beat everything well in a blender or by hand;
5. After a while, the mass will thicken, peaks will appear. Then you can start forming the meringue;
6. Form small balls, place on a plate covered with baking paper;
7. Place the dish in the microwave for one minute at maximum temperature;
8. Do not open the microwave immediately, let the meringue cool down.

Microwave meringue in paper tins

Ingredients:

• 1 egg;
• 150 g icing sugar;
• a pinch of citric acid.

Cooking time for this dessert: 30 minutes.

Calories: 315 calories per 100 g.

How to make meringues in the microwave in paper tins:

1. Break the egg, separate the white and yolk;
2. Beat the protein thoroughly until foam forms;
3. Add citric acid to the mass;
4. Then pour the icing sugar in a thin stream, while mixing everything well;
5. Then beat until the mixture thickens;
6. Put a thick mass in paper forms. In order for it to be evenly distributed, make a small funnel out of baking paper and use it to distribute the creamy mixture;
7. Arrange the forms on a plate and put in the microwave for 60 seconds, wait until the dish cools.

In the process of cooking meringue in the microwave, the following tips will not be superfluous:

1. To form interesting figures from the mixture, you can use paper molds or a cooking syringe. In the first case, it is worth remembering that the product increases in size and fill the mold up to half. If you do not have special paper forms, you can use cups;
2. Besides strawberries, you can use blueberries, currants, pears and other fruits and berries. It is also a great option to add grated milk chocolate or cocoa;
3. You can also add a little vanillin to the classic recipe;
4. In the last step of mixing the protein and caster sugar mixture, you can add dyes to create vibrant, colorful treats. It is worth remembering that it is more useful to use natural ingredients, although they will not give such variegated colors;
5. It is important not to overexpose the treat in the microwave, otherwise it will burn and acquire an unpleasant aftertaste inside, and the impression of sweetness will be ruined.

Making meringues in the microwave at home is not a big problem at the moment. The availability of modern technology makes the process much easier. It is important that the mixture of egg white and powdered sugar is thoroughly beaten, then a tasty and quick delicacy will surprise your home and will become a wonderful dessert for evening tea.

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 by the oven and watch if the dessert is burning. The more I study recipes in the microwave, the more I admire the person who invented it 🙂 Do you know who it was? If yes, write in the comments.

It is believed that this dish was first prepared in France. In translation, "baiser" is "kiss". Here is such a romantic dessert we will cook. Although some consider the Swiss to be the ancestors of this dish. So they still argue - who came up with the first. Let it go, and we will cook and taste it.

Professionals call meringues meringues. This dessert is prepared only from 2 ingredients (sugar and proteins). However, despite such a short list of ingredients, do not relax. There are some subtleties in cooking technology. Without knowing them, nothing will work.

By the way, in the Guinness book the largest meringue is 2.4 meters in length and 1.5 m in width. The record was set in 1986 in the town of Meiringen (Switzerland). Where, as they say, the meringue was invented.

How to cook meringues correctly

To make this dessert at home, remember the following 6 rules:

1. The mixer bowl and whisk must be perfectly clean. If water droplets or fat suddenly appear here, nothing will come of it. To be sure, be sure to degrease your working "inventory" - pour boiling water over it or process it with lemon. Then wipe dry.
2. The proteins 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 whites, only then the meringue will turn out to be not very beautiful. Warm protein is better oxygenated and easier to beat. It also holds its shape perfectly and does not flatten when baked.
3. Try to use fine sugar or powdered sugar (this is ideal). The smaller the sugar grains, the faster they dissolve. But large grains may not dissolve at all. Therefore, the sugar on your teeth will crunch.

1. Begin to beat at low speed of the mixer. So we will gradually break up the molecular compounds of the protein and enrich the product with oxygen as much as possible. And when the proteins become cloudy, increase the speed.
2. Do not rush to pour out all the sugar. Add it literally a teaspoon at a time, continuing to beat the whites. If you pour all the sugar at once, the meringue will flatten during baking. Read more about this in the article "".
3. Beat the protein-sugar mass until "hard peaks". A mixture of this consistency will make an airy crispy dessert.

All of these rules are also true for meringues cooked in the oven. But it's more of a hassle with it - it takes longer to bake. Therefore, let's make our life easier and prepare a dessert in the microwave.

How to make meringues in the microwave

It is incredibly easy to prepare this dessert in the microwave. In 5 minutes of work in the kitchen, a plate of airy delicacies will appear on your table. Yes, they may not be as beautiful as traditional meringues. But believe me, it will turn out very tasty 🙂

The meringue prepared according to this recipe turns out to be fragile, although somewhat sweeter than usual. When it comes to cooking times, you will have to experiment with several batches of meringues in your microwave.

Microwave meringue time: thirty seconds - minute

Adjust the wattage to determine the best time. For example, at 1000 W, meringues rise, but do not burn out when heated for up to 1 minute.

If you want to get a tender, viscous center inside, do not 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 lay out to serve. But do not rush to eat - inside the delicacy is even hotter, you can get burned.

According to the recipe for 1 egg, you need to take 250 g of powder. From these components, a thick mass will turn out. Pour it either on a muffin tins or simply on a paper towel “baking sheet”. Set the microwave oven to 850 W. If the meringues are small, set the time to 20 seconds. And for large ones, set the timer for 30-40 seconds. Place in the center of the microwave. Bake, remove, and then decorate the finished meringue with whipped cream and fruit.

Or make the Eton Mess dessert. It got this name because the dessert is traditionally served on graduation from Eton College. On the 4th of June they have a big picnic where they serve this delicacy. I am in favor of such a sweet tradition when graduating 🙂

Take 200 grams of berries, cut in half, or spue half. Roughly chop the meringue with your hands. Put some crumbs on the bottom in a glass, then whipped cream, strawberries. And repeat the same process again until the glass is full. Be sure to try it. And share a link to this article with your friends - let them educate themselves on how to cook homemade meringues. And here is the recipe with a photo.

Ingredients

5 minutes. Ready meal weight: 300 gr.

Do you love meringue and are interested in different recipes for its preparation? Then this post is for you. Everyone knows that in the oven, meringues need to be baked for a long time at a very low temperature, but in our idea using a microwave oven, it will take only 30 seconds to bake sweet meringues.
Meringue (meringue) itself is a delicious dessert, loved by many sweet tooth. But it can be used in a wide variety of ways. For instance:
- decorate cakes, pastries, cupcakes,
- combine two meringues with jam or jam, cream with fruit to get a beautiful cake,
- bake tiny meringues or crush large ones and add them to ice cream, jelly, other desserts, etc.

Ingredients

Egg whites

Sugar or powdered sugar

Optional: lemon juice, vanilla, chocolate chips, fruit syrups, other fillings.

Preparation

We take the same amount of eggs and protein by weight. If you don't have a kitchen scale, it doesn't matter. We mean that the weight of the protein is 25-40 g, depending on the size of the egg. So count yourself. Try taking 2 proteins and two tablespoons of sugar to get started (1 tablespoon of sugar contains about 25 g of sugar), and only then experiment with the amount of ingredients depending on the results and your taste.

We begin to beat the cooled proteins with a mixer (combine) at low speed, gradually increasing the speed. After a couple of minutes, add sugar in small portions, continuing to increase the speed. Beat at the highest speed until firm peaks and sugar is completely dissolved - this is about 7-10 minutes.

At the end, add fillers, gently mixing them into the protein mass.

Spread the air mass with a spoon or using a pastry syringe in silicone (or paper disposable) cupcake molds or on baking paper (at a great distance).

We turn on the microwave at high power (800 - 900 W) for 30 seconds. Turn off, but do not open the microwave door for 2 minutes. (If we open the door right away, the cake will fall off, lose volume).

Based on the results obtained during cooking the first portion of meringue, we adjust the cooking time and power for the next portions, taking into account the qualities of your microwave.

We take out the dessert - enjoy the taste. You can eat meringues directly from the molds or put on a plate.

Next time you can experiment with the additives and amounts of the main ingredients.

If the meringue sticks to the parchment, cut (pick up) it with a knife.

Enjoy your meal!

How to make meringues at home? You can prepare a classic meringue recipe at home in one of the following ways. The main differences lie not in the choice of ingredients (classic steam - eggs and sugar), but in the peculiarities of the cooking technology - in the oven, microwave, in a water bath, in a multicooker.

Meringue (meringue) is an incredibly tasty dessert from France with a romantic name. Prepared with egg whites and sugar. Various ingredients are added to taste, including vanilla, powdered sugar, lemon juice, coconut flakes.

Meringue types

Culinary experts distinguish 3 main types of delicate delicacies.

French

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

Italian

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

Swiss

The peculiarity of the "alpine" meringue is a kind of technology of whipping egg whites. A water bath is used to prepare the protein base.

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 a high indicator for an airy and light dessert. Most of the calories are carbohydrates (69 g / 100 g) due to the large amount of sugar. It practically does not contain meringue fats.

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

Helpful hints before cooking

1. Beat the whites in a thoroughly washed dish, which has been wiped dry.
2. Use glass or metal bowls to whisk.
3. Mixing sugar with protein before whipping is strictly prohibited.
4. For faster dissolution, use powdered sugar instead of sand.
5. For a firmer and denser dessert, refrigerate the egg whites before cooking.

Meringue - a classic recipe

Ingredients:

• Egg white - 4 pieces,
• Sugar - 240 g.

Preparation:

1. Separate the whites from the yolks. I pour it into a separate bowl. Beat and gradually add sugar.
2. Mix the meringue ingredients thoroughly. I pour it into a bowl, put it in a water bath (a saucepan with boiling water). Whisk the egg and sugar mixture gently at high speed.
3. I get a homogeneous white mass. For convenience, I transfer it to a culinary bag.
4. Cover the baking sheet with parchment paper. I gently squeeze beautiful cakes out of the bag. I put it in the oven at 100 degrees. I cook the meringue for 80-120 minutes.

Video recipe

Eat to 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:

1. My balls with a sponge. I break it into dishes. Separate the yolks with a separator. I send the proteins to the refrigerator. I leave one yolk.
2. My apples. Gently peel off the peel, remove the stalk and seeds. I cut it into thin particles. I put the apples in a deep saucepan, add sugar. I put a tablespoon of citric acid. I'm sending it to the stove. I languish and stir from time to time. I try to soften the fruit. I taste it, checking the amount of granulated sugar.
3. I put the apple mixture to cool. After natural cooling, pour the whipped yolk over the apples. I put it in a baking dish.
4. Beat the whites from the refrigerator using a mixer. Without turning off the kitchen appliance, I put the icing sugar. Beat until a homogeneous foamy mass.
5. I turn on the oven and heat it up to 180 degrees. Put the egg mixture on top of the apple layer. Distribute evenly over the meringue (level if desired).
6. I send it to the oven for 15 minutes. Allow the dessert to cool for 20-30 minutes before serving the delicious apple meringue.

Apple meringue pie

Fresh baked meringue recipe. Incredibly delicious and easy to prepare. Dear hostesses, 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:

1. I follow the standard procedure for separating the whites from the yolks. Beat the yolks in a separate bowl until they are foamy. I put the proteins in the refrigerator for 30-60 minutes.
2. Pour a large amount of sugar onto the whipped yolks. Stir until the mixture thickens.
3. Add the melted butter to the yolks and sugar. I whisk.
4. Sifting flour. I pour in baking powder.

Helpful advice. To prevent the base of the apple meringue pie from becoming tough and hard, I do not recommend taking a large amount of flour. Better to take 1.5 cups and get a delicate and crumbly crust.

1. I pour the mixture into flour. I knead the dough.
2. I form a big ball. I leave it in the kitchen, covered with a towel to prevent chapping. 30-40 minutes is enough.
3. While the dough is infused, I turn to the fruit. Peel the apples, cut them into cubes.
4. I put butter in the pan and melt it. Then I spread the chopped apples, simmer over low heat for 10-15 minutes.
5. For piquancy and aroma, add a spoonful of cinnamon. I stir the apples.
6. Grease a baking dish with butter. I put the dough in the mold. I distribute it evenly.
7. Preheat the oven to 180 degrees. I send baked goods for 10-15 minutes. The guideline for the readiness of the dough is a slightly pinkish color.
8. Beat the cooled proteins gently. To speed up the process, I use a mixer at high speed. I get a thick foam.
9. 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.
10. I'm sending the meringue pie to the oven. Cooking temperature - 140 degrees, cooking time - 15 minutes.

Video preparation

How to make sugar-free meringues

This dietary sugar-free meringue recipe is a godsend for those with a sweet tooth who love 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:

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

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

How to make cake meringues

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
• Medium fat cow's milk - 50 ml.

Preparation:

1. To make meringues for the "Earl Ruins" cake I take deep glassware. Beat the whites at a low mixer speed, gradually switching to medium. After the formation of foam, pour lemon juice in portions.
2. I turn on the high speed of the mixer and beat thoroughly for 60-100 seconds. As you mix, add the powder and 1 large spoonful of sugar. I achieve uniform whipping and complete dissolution of sweet meringue ingredients in the total mass.
3. The mixture should be airy, but firm and thick.
4. To obtain beautifully shaped blanks, I use a culinary bag. I prefer the rose attachment.
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 will not spread.
6. For even 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 monitor the state of the cakes. The meringue should retain the natural white color of egg whites.
7. Transfer the melted butter to a separate bowl. Beat with a mixer, setting high rpm.
8. Gradually add condensed milk, continuing to stir. After 3-4 minutes of beating, you get a fluffy and homogeneous mass.
9. I am assembling the cake. I take a large flat plate. Spread the meringue evenly. I leave a distance between the cakes. I grease the bottom of each delicacy with condensed milk cream with butter.
10. Then I put a layer of meringue again with a missed bottom. I put the meringues in a beautiful slide. Decorate with cream on top.
11. I put chopped chocolate into a separate bowl. Pour hot milk on top. Stir vigorously until smooth so that the chocolate does not curdle from the high temperature.
12. Decorate the cake with chocolate icing on top.

Helpful advice. To keep the meringue cake from getting too sweet and sugary, use bitter chocolate, not milk chocolate.

How to make meringues in the microwave

An express recipe for a delicious meringue in the microwave in a limited time. Three ingredients and a couple of free minutes, and the treat is ready!

Ingredients:

• Egg white - 3 pieces,
• Lemon juice - half a teaspoon
• Powdered sugar - 1 glass.

Preparation:

1. Beat the egg whites. I add the icing sugar. Beat it again.
2. For convenience, I put the tender and airy mass in a pastry bag.
3. I take a flat and large plate. I put confectionery paper on top. I gently squeeze out beautiful meringues at a short distance from each other.
4. I put the airy dessert in the microwave. I set the power to 800 W. Cooking time - 30 seconds. If the microwave does not have high power, increase the cooking time to 60-120 seconds.
5. After finishing cooking, do not open the microwave door for one minute. Merengi "ripen".