Dry the meringue in the oven for a long time, which many housewives know about. No time? Then it is better to make meringues in the microwave, because this will take several minutes. And also this method is suitable when it is necessary to prepare a layer for a variety of cakes.

Classic Meringue in the microwave

There are three main technologies for preparing protein for creating meringues: French, Swiss and Italian. But since a microwave is used today, the choice will be up to the first. This technology is also called classic, 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 dishes, where then the protein mixture will be whipped.

Moreover, it is necessary that the surface remains fat-free and dry, since a few drops of water or oil will not allow to achieve the correct consistency.

As for microwave power and baking time. Since it is required to almost completely evaporate water from the whipped protein, it is recommended to set the maximum or close to a high power indicator (700-800 W) on the machine. But the willingness is better to determine "by eye", without opening the door of the car.
So, during the first minutes the mixture should rise, then completely dry and cover with a thin crust. Only after that the microwave must be turned off and the meringue left for 5 minutes to cool 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;
  • icing sugar - 100-120 g.

Step-by-step instruction:

  1. Wipe the egg at room temperature with a damp sponge, then break and gently separate the protein into a metal container.
  2. Beat the mixture at minimum speed until light foam appears on its surface. Then increase the speed and gradually pour the powdered sugar.
  3. Beat sweet proteins for several minutes until they acquire a stable structure with a glossy tint.
  4. Wipe a special flat plate with a towel. Put round blanks on top at a certain distance from each other.
  5. Immediately put the meringues in the microwave, snap the door and turn on for five minutes (power - 700-800 watts).
  6. After the signal, leave the classic meringues in the microwave inside for cooling. At the end, get it, carefully divide it into portions and serve for tea.

Instant fruit meringues

Although ordinary meringues are made from sugar and egg white, it is perfectly acceptable to diversify the taste of 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 will be used 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:

  1. Pour peach juice into a stewpan. Sprinkle sugar immediately. Stir and put on a small fire.
  2. Bring with constant mixing to 110 degrees, and in parallel to begin whipping large protein in a stationary mixer.
  3. Once the fruit syrup reaches 120 degrees, remove the stewpan from the stove. Increase mixer speed immediately. After a minute, pour “calmed” syrup over the wall.
  4. Continue interruption to a strong glossy consistency, and then form the same balls with a spoon on a plate.
  5. Put instant fruit meringues in the microwave, where bake at high power for about 4-5 minutes.

French cooked

In French cuisine, which is considered the founder of desserts, meringues are made either for decoration or as a cream. However, sometimes local chefs bake it to decorate cakes or small cakes. And in order to cook meringues in the microwave not only correctly, but also beautifully, they advise adding a little natural or artificial dye 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 culinary dye of any color. Otherwise, the cooking method will not be different from creating a classic meringue. It's so easy to cook in French!

Meringue in the microwave in 30 seconds

Although you can make meringues in the microwave for only five minutes, it is really possible to reduce this time to a minimum. First of all, this applies to situations when it is necessary to prepare a protein layer for the cake. It is for this case that the following recipe comes in handy.

You will need:

  • protein - 35-40 g;
  • icing sugar - 80 g;
  • a spoonful of potato starch.

Step-by-step instruction:

  1. Pour a small amount of protein into the mixer bowl. Put a low speed and beat for about a minute.
  2. Then fill with icing sugar and continue the process already at higher speeds. As soon as the mixture begins to thicken, sift a little starch.
  3. Achieve a very stable consistency. After that, take and wipe dry a flat round plate.
  4. Put the protein mass on the surface and, without pressing too hard, spread it in a thin layer. Do this with the back of a spoon or with a wide spatula.
  5. Put the meringue in, close the door and set the timer for 30 seconds. Power is the maximum possible.
  6. After the bell, leave a layer for complete cooling. Within 10-15 minutes, it will become crispy on top and soft inside. If after turning off the machine it seems to you that the meringue in the microwave did not bake for 30 seconds, continue the process a little more.

Paper meringues

If there are fears that the meringues in the microwave will spread, and it will not be possible to maintain their shape, it is recommended to bake meringues in paper molds.To do this, you need to beat the separated proteins with powdered sugar, as described in the classic recipe, and pour the resulting mass into purchased “tartlets” from 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, it is permissible to sprinkle it with cocoa powder. Before serving, it’s important, as before, cool the dessert without opening the car door for a quarter of an hour.

1 Protein Meringue Recipe

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 warmed up and only then beat up to the required peaks. By the way, to ensure a brighter taste in this meringue, it is recommended to add a little grated chocolate.

You will need:

  • one egg white;
  • icing sugar - 95-100 g;
  • milk or dark chocolate - 50 g.

Step-by-step instruction:

  1. Pour room temperature protein into a mixer bowl. Interrupt a little with a whisk and fill in powdered sugar.
  2. Place the container in a water bath so that its bottom does not touch actively boiling water. Bring to 45-50 degrees without stopping mixing.
  3. Then set the bowl in the machine and beat with a mixer until the usual meringue texture. At the very end, introduce finely grated chocolate. Mix gently.
  4. Put blanks on a clean and absolutely dry plate (with a spoon or bag with a suitable nozzle). Microwave and cook for approximately five minutes.
  5. At the end, turn off the machine and, without opening it, cool the meringue from 1 protein.

Similar:More from the author: