Meringue in the microwave: a recipe from the French. Step-by-step recipe for making meringue in the microwave with photos Recipe for meringue in the microwave with sugar

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!

Few people know that meringue is prepared in the microwave just as easily and simply as in the oven. Moreover, using the mentioned device, you can make such sweetness in just a few minutes. After all, it is no secret to anyone that a microwave oven is a fairly powerful device, which is intended not only for instantly heating various dishes, but also for quickly preparing a variety of culinary products.

general information

Before presenting you with a step-by-step recipe for meringue in the microwave, we should tell you what this dessert is.

Meringue is a French delicacy made using heavily beaten egg whites. As a rule, such a dessert takes a very long time to cook in the oven. That is why many housewives actively use a microwave oven for this.

But it’s not enough to just know how to make meringue in the microwave. After all, it is very important to properly prepare the base for it. For example, you should beat the whites at maximum blender speed and continuously. If you stop for a while, then instead of a fluffy and persistent foam you will end up with jelly.

Among other things, the container in which the product is whipped is very important. It must be clean and dry. After all, droplets of fat or water can also lead to rapid settling of the air mass.

Step-by-step recipe for meringues in the microwave

To prepare such a delicious dessert yourself, you should prepare the following products in advance:

egg whites - 3 pcs.;
powdered sugar - 350 g;
chocolate chips or syrup - use for decoration.

Preparing the base

Before you start cooking meringue in the microwave, you should make a fluffy and airy base for it. This requires using only fresh and cold egg whites. They must be placed in a deep form and beaten intensively using a blender.

It should be noted that some cooks advise carrying out this process by keeping the bowl of proteins on a cold surface or cooling it regularly.

Having received a not very stable foam with fairly large bubbles, you need to gradually pour powdered sugar into the container. In this composition, the ingredients must be continued to be beaten until a strong and stable mass appears.

How to form and heat treat?

Cooking meringues in the microwave does not take as much time as, for example, the baking process in the oven. After you get a homogeneous and stable foam, you need to put it in a cornet and deposit it on baking paper in the form of small balls. In this case, the products should be at a two-centimeter distance from each other.

Having carried out all the described steps, the cooking paper with semi-finished products needs to be placed in the microwave and cooked for about 2 minutes at maximum power. In most cases, this time is enough for the dessert to become fluffy and fully cooked.

It should not be removed immediately after heat treatment. It is recommended to keep the meringue in the microwave for a couple more minutes. After this, the product must be carefully removed from the paper, placed on a plate, and then doused with syrup and sprinkled with chocolate chips.

Strawberry meringue in the microwave with photo

We presented a classic version of preparing such a dessert above. But what if you want to make strawberry meringue in the microwave? To do this, we recommend preparing the following products:

egg whites - 2 pcs.;
powdered sugar - 250 g;
fresh strawberries - 150 g.

The process of preparing the base

Before you cook the meringue in the microwave, you should make a fluffy and airy base. To do this, you need to combine the protein with powdered sugar and rub them thoroughly with a regular spoon. In this case, the resulting mass should thicken noticeably and turn white. There is no need to beat anything at this stage.

After the main components have been combined, you should thoroughly wash the fresh strawberries, clearing them of any stumps. Next, the product must be cut into quarters and placed in the previously prepared mass. Only after this can you start whisking all the ingredients. It is recommended to do this using a powerful blender.

After some time, the protein mass should noticeably increase in volume and become homogeneous. Continuing to actively whisk the ingredients for another ¼ hour, you should get a very fluffy and thick base of a soft pink color. This process should be carried out until the first persistent peaks appear. It is their presence on the surface of the mass that indicates that the protein base is made correctly, and it can be safely used to prepare meringues.

Form and bake in a microwave oven

Homemade meringue in the microwave with the addition of strawberries is prepared quite quickly. After the protein mass is whipped until peaks form, it should be placed in a culinary syringe or cornet, and then squeezed onto a ceramic or glass plate. In this form, semi-finished products should be placed in the device and cooked at the highest possible power for about one minute.

After the products have hardened, they must be kept in the microwave oven for a couple more minutes, and then carefully removed and cooled. Next, decorate the plate with meringue with fresh strawberries and pour sweet syrup over the dessert. It is recommended to serve such a tender and tasty delicacy to the table along with a cup of tea.

We bake meringues in a microwave oven in paper molds

Microwave meringue with sugar can be prepared not only on baking paper or a regular plate, but also using special molds. For this we need:

egg white - 1 pc.;
fine sugar - 130 g;
citric acid - on the tip of the knife.

Making the base

To make such a dessert, you should cool the egg white a little, and then put it in a deep bowl and beat it well. When the first small bubbles form in the bowl, add citric acid to the mixture and continue vigorous stirring.

In the future, you need to gradually add fine granulated sugar to the ingredients. At the same time, it is highly not recommended to stop the beating procedure. Since in this case you will not get persistent foam, but an unpleasant sweet jelly.

How to shape and bake?

After the egg white with sugar and citric acid is converted into a fluffy and very stable foam, you should proceed to the actual formation of the dessert. To do this, you need to take special pastry molds made of paper and deposit the protein mass into them. To make the homemade delicacy as beautiful as possible, it is recommended to put the foam into the dishes using a culinary syringe with a relief nozzle.

Having formed all the products properly, they should be placed on a flat plate and sent to the microwave oven. It is necessary to cook meringues in such a device at maximum power for one minute. If you significantly increase the baking time of the products, they can easily burn.

After the specified time has passed, the meringue should not be immediately removed from the microwave. After waiting for the dessert to partially cool, you need to take it out and keep it at room temperature for a couple more minutes.

It is highly not recommended to take meringue out of paper molds, as this can easily ruin the entire appearance of the delicacy. Having decorated its surface with chocolate drops or some kind of confectionery crumbs, the product should be presented to the table directly in baking tins along with a cup of tea or coffee.

Let's sum it up

As you can see, meringues are prepared very quickly in the microwave, and the results are no worse than those made in the oven. It should be noted that these delicacies can not only be used as a complete dessert, but also used to prepare a delicious homemade cake.

I love meringues very much, and my little daughter loves eating such cakes even more. After watching a bright and exciting recipe video, she began to ask me to cook the same delicacies, and my soul trembled. True, I created the meringue in the microwave in 30 seconds, since drying it in the oven for about 1-2 hours is very expensive - I have an electric oven.

I honestly admit that for a couple of years I couldn’t make meringue because I didn’t put enough powdered sugar in it, and it kept melting. Now I understand that the cream should be so thick that the mixer begins to “creak” slightly when trying to stir such a mass.

So, to prepare meringue in the microwave in 30 (thirty!) seconds, prepare all the necessary ingredients. Egg whites must be chilled! Choose dyes as you wish - I used red and green food dyes.

Pour the egg whites into a dry deep container and add salt. Start beating them with a mixer at the highest speed until the mass doubles or triples in foam.

Only after this start adding powdered sugar in portions and beat further. Pour in lemon juice - it will soften the sweetness of the baked goods. The cream should become so thick that a spoon can practically stand in it.

No peaks should fall after you remove the mixer blades from the cream. If your technique cannot cope with such a mass, knead it further with a regular fork.

After this, divide the mass into three equal parts, placing two of them in separate containers. Pour green dye into one, and red or any other dye as desired into the other. Stir. Place the mixture into a pastry syringe in layers.

Prepare paper meringue cups - I used cupcake liners. You can simply line the microwave tray with parchment paper, but you will have to trim it, etc. and so on.

Squeeze a circle of egg white cream into each mold.

Place the molds with the cream on the tray and place it in the microwave. Bake the meringue in the microwave for 30 (thirty!) seconds at maximum power! Exactly 30, otherwise they will burn, which is what happened with my first portions, I confess!!!

This is already the second run, and it turned out to be extremely successful! In the microwave, meringues are baked from the inside, so if you don’t have time to turn off the equipment or overcook them, then the inside of the cakes will simply burn and char! By the way, they will increase slightly in volume, but will become firm and crispy - tested by me! My daughter really liked the second batch!

Have a nice day!

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:

Wipe an egg at room temperature with a damp sponge, then crack it and carefully separate the white 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 the instant fruit meringues in the microwave and 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 egg whites with powdered sugar, as described in the classic recipe, and pour the resulting mass into commercial “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.