Beze in the microwave. Dessert with the romantic name "Kiss"

"Kiss" - so in translation from French the name meringue sounds - easy, air and gentle dessert. Beze can be used to cover cakes and pastries or as an independent dish. It is also called "Spanish wind", "Beze of love", "French meringues". According to one version, the author of the confectionery, made from whipped egg whites with sugar, cook Gasparini from the Swiss city of Meiringen gave the name to the merengue dessert. According to another version in 1962, this dessert was first mentioned in the culinary book, authored by Francois Massialo. There is one more version. The recipe was invented by the cook of Polish King Stanislaus I Leshchinsky and shared his novelty with the French.

Because of the simplicity and accessibility of the ingredients, the merengue was not for long the prerogative of the aristocracy and soon "went to the people", and today almost every housewife prepares a meringue, a cake that almost everybody likes.

Depending on the kitchen, there are some characteristic differences in the meringue preparation process.

- French meringue - whipped with sugar, proteins are baked for a long time at a low temperature and the output receives the so-called "forgotten cookies" - hard, crunchy, strongly baked meringues.

- Italian meringue or meringue - whipped whites put on ice to exclude their subsidence. Then a thin trickle into the squirrels pour in boiling sugar syrup, not stopping whipping. This method excludes the baking process, and at the output we get a more gentle and smooth product than the French meringue, but very sweet. Therefore, culinary experts recommend adding lemon juice - at the same time, the taste improves and whites are more easily beaten.

- Swiss meringues - meringue - a cake melting in the mouth and very tender inside. Prepare it by beating egg whites over a water bath.

At first glance, the technology for making this wonderful dessert is very simple, but it requires filigree: on how the proteins from the yolks are separated, successful preparation for baking the dessert depends. Hit even a drop of yolk into the squirrels - and whip the magnificent foam will not succeed. No less important stage is baking.

At home, they bake meringue in a microwave oven - a universal modern oven, which is practically in every house. Are there differences in the baking of this delicious dessert? No! It will be delicious in any case, no matter where you decide to make this dish. In this case, the same ingredients as for classical meringues are used. The recipe in the microwave: 3 egg whites, 2 tablespoons of sugar (from the desired 200 grams) and salt on the tip of the knife, placed in a deep bowl, whisk into a thick foam until the volume doubles. Add more sugar (the remainder) and citric acid (at the tip of the knife), whisk. In the process of whipping, bring the foam to a state of uniformity.

Protein mass with a teaspoon (or from a confectionery bag) spread at intervals with a small amount of oil foil, placed on the grate of the oven. Turning the convection mode and heating the oven to 130 degrees, bake the meringue at this temperature for 30 minutes. As you can see, the meringue in the microwave cooks quickly.

It is necessary to take into account some points that are important to speed up the process of making meringue in a microwave and the cake turned out without flaws. Eggs should be fresh, then it is easier to separate the protein from the yolk. Whiskers must be cooled. Sugar is best replaced with powdered sugar - this will reduce the time spent on whipping. And to diversify the taste of the cake, you can add nut crumb to the protein mass. Believe me, it will be very tasty!

Given these nuances, you can literally before the arrival of guests to prepare meringues. The recipe in the microwave, of course, will help to cope with this task. A little diligence, and your guests will be pleasantly surprised! Given that the time for such a dessert as a meringue in a microwave, it takes a little, perhaps it will be your favorite.