Kitchen appliances and utensils: microwave, mixer with nozzles for whipping protein, microwave, flat heat-resistant ceramic (or silicone) plate, bowl, kitchen scale.
Ingredients
| Egg (protein) | 1 PC. |
| Powdered sugar | 300 g |
| Salt | on the tip of a knife |
Step cooking
First of all, you need to rinse and disinfect the egg. This is necessary so that pathogenic organisms that often live on the surface of the egg do not get into the protein from the shell. Therefore, first rinse the egg under running water, and then make a soda solution. In general, the proportion of such a solution per 1 liter of water is 10 g of soda, but for one egg this is clearly a bit much. Therefore, reduce the amount of water by half, and pour in an incomplete teaspoon of soda (this will be exactly 5 g). Water should be cold. Immerse the egg in this solution for several minutes. Then rinse well under water. That's it, now the egg can be used for further purposes.
- Separate the protein from the yolk very carefully. You do not need a yolk for meringues. You must separate the protein in a completely clean and dry bowl. Measure 300 g of powdered sugar on a scale. In the absence of the latter, replace with granulated sugar (but be prepared that meringues may be interspersed). Sprinkle the protein with salt on the tip of the knife.
- Turn on the mixer at the fastest speed and start whipping the protein. Beat until the protein turns into strict white peaks that do not spread and lose their shape. By the way, in order for the protein to beat better and faster, it must be well cooled. Hence the requirement to make soda solution in the first paragraph of cold water.
- When the protein has beaten well, start adding powdered sugar to the protein at the same fast speed. Continue whisking until all 300 g has been added to the mixture.
- Sugar should be very thick and even firm "dough".
- Prepare heat-resistant flat dishes that can be microwaved. It can be a regular or plastic plate or dish, a glass lid from a baking dish, a silicone mold and so on. The main thing is a wide and flat bottom. Take a teaspoon of protein “dough” and roll it into small balls. Put on your dishes for cooking 4-5 balls at a very (!) Great distance from each other. The fact is that the meringue in the microwave "grows" not up, as in the oven, but in breadth. You can make the first, trial version, and then adjust the location and number of balls.
- Put in the microwave at 750 watts for 2 minutes. However, the time here is very arbitrary. Tip: in order not to spoil the whole "dough", first take only one ball, and try to cook it for 2 minutes, the second - 3 minutes. Compare the results and do the best. After adjusting the time, bake all the balls in the same way.
- Do not rush to take out the pastries. Let it cool completely in the microwave (2-3 minutes), and only then open the door. Put the prepared meringue and hurry to make tea! Attention: Meringue in the microwave differs from what is cooked in the oven - it is flat and often has a “caramel” center. Nevertheless, it is very tasty!
Video recipe
If you want to make sure that in the microwave you can really make such a sweet as meringue, watch the video below. In it you will see how to cook correctly, and how not to do it. Good luck
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