Meringue in the microwave

I really love meringues, but I rarely cook the classic version because of the length of the process. I decided to experiment and cook meringues in the microwave. In appearance, the meringue is as beautiful as in the oven. And although the meringue in the microwave is a little less airy than the classic one - the taste and cooking speed fully compensate for this!

Ingredients

• Egg whites - 2 pcs. (73 g)
• Powdered sugar - 400 g
• Lemon juice - 1 tsp
• Salt - 1 pinch
• Optional:
• Yellow dye - 1-2 drops
• Green dye - 1-2 drops

Directions

1. Prepare foods according to the list.
2. Cool the egg whites well beforehand.
3. It is better to sift the icing sugar through a fine sieve to get rid of the lumps.
4. Choose dyes at your discretion, for me it is green and yellow. It is best to choose gel dyes - their color is brighter.
5. Pour the cooled egg whites into a clean, deep bowl. Add salt.
6. Beat the whites on high speed for about 3-4 minutes, until fluffy. I have a 500 watt mixer.
7. The protein mass should become lush and increase in volume by about 2-3 times.
8. Continuing to stir at medium speed, add 1 teaspoon of icing sugar.
9. You should get a fairly thick sugar-protein mass. Pour in the lemon juice and beat again with a mixer until smooth.
10. The shoulder blade, immersed in the protein mass, does not fall. Such a thick mass should be obtained.
11. You don't need to add dye, but I decided to make a multi-colored meringue.
12. For this purpose, I divided the protein mass into approximately three identical parts. I left one part of the meringue white. The second part of the mass was combined with a drop of green dye, and in the third part, a yellow dye was dropped.
13. Gently mixed.
14. Now you need a pastry bag with a meringue attachment. I used a medium sized closed star. In the bag I added in turn a protein mass of different colors. I alternated to the top until the proteins ran out.
15. Cut the baking parchment to the size of your microwave plate. Paper cupcake tins can be used instead of parchment. Figure out the protein mass at a distance from each other. Set the microwave to maximum power. I have 800 watts. Place the pan in the microwave and start heating for 30 seconds.
16. Depending on the power, consistency and size of the blanks, the cooking time of the meringue may differ within some limits.
17. I cooked meringues in the microwave in several stages. After 30 seconds, I opened the door, lightly touched the meringue - they were still very soft.
18. Started heating for another 30 seconds. I opened it again and touched it - the meringue was not cooked.
19. I started heating again for another 30 seconds - it turned out to be not enough. She started heating again for another 30 seconds, and after the signal she did not open the door for about 1 minute.
20. Here they are handsome. :) They are still hot, but not so soft anymore. I leave the bezeshki on the parchment to cool completely and ripen, as they immediately crumble very much. After cooling, I lift the dessert with a knife and transfer it to a flat plate.
21. Since the microwave oven heats food from the inside, several stages of cooking meringue in the microwave are needed precisely so that they do not burn out. Here is my first failed experiment: I sent the blanks into the microwave for 2.5 minutes at 800 watts without opening the door. The meringue is burnt from the inside, but the top crust is very tasty. What can I say in terms of time - the smaller the workpiece, the less time it will take to prepare it. When making meringues in the microwave for the first time, warm up the microwave gradually, controlling the process. My blanks were rather big, so it took more time.
22. Bon Appetit!