Soufflé meringue

Soufflé meringue

Category: Confectionery

Ingredients
egg white	2 pcs.
sah. sand	50 g
chocolate	40 g
lim. the juice	several drops

Cooking method

• It is even difficult to imagine a simpler and unimaginably quick dessert! Unclaimed proteins remain. Beat them in the same way as for meringue with sand and lemon juice - first until soft peaks, then, gradually adding sugar - until hard, achieving a shiny gloss on the surface. Then carefully stir in the chopped chocolate, put it in molds - and microwave it for 30 seconds at maximum power. Then it is better to chill in the refrigerator. You'll like it!
  

The dish is designed for

10 pieces.

Time for preparing:

1 minute

Cooking program:

Microwave

Note

I came across an idea from a lapatissiere, changed it a bit, thanks to her!

Later I will replace the photo, the jam looks very unappetizing. It was just that there was no syrup at hand at the dacha, but it would be better to decorate the top with a thin stream of syrup ... And by the way, the dessert tastes just like real "bird's milk"! And without any agar-agars, gelatins and other creams!

And if you don't have a microwave, can you? And How? Thanks for the recipe!

Blimey!!! what an interesting recipe !!!
I'll try tomorrow

Interested! The usual composition with non-standard preparation. And it looks really like bird's milk

And the question is still ripe: how much mass to add to the mold? Is this soufflé in the micra somehow changing, in the sense of growing? You don't want to wash all the walls later
Does the chocolate have time to melt? And then I have small chocolate drops, I think to add them.

[Lorik]

Lorik, and what is your maximum microwave power?

[irza]

irza, I did it in silicone, but you can do it in any, even in glasses, you just need to put it in a glass and circle around the perimeter with a knife, it comes out easily, because the dessert is not a dry meringue, but a slightly moist soufflé. I put it flush with the top of the mold, and as a result, the soufflé grows out of it a bit appetizingly. The chocolate does not melt, it remains in pieces.

Zhivchik, I have already done both for 750 - 30 seconds, and for 900 - 20, in any case it turned out great!

[Lozja]

And if you don't have a microwave, can you? And How? Thanks for the recipe!

Lozja, alas, since I have been baking meringues and meringues for more than a dozen years, I am absolutely sure that such a result cannot be achieved in the oven.

[dopleta]

dopleta, thanks for answers

Lozja, alas, since I have been baking meringues and meringues for more than a dozen years, I am absolutely sure that such a result cannot be achieved in the oven.

at the lapatissiere, in the comments to this souffle, someone wrote that they baked in the oven in a water bath and it seemed to work. Or, alternatively, dip it in boiling milk.
But I have not tried any option, I will try the mikra. 30 sec. attract more

[dopleta]

dopleta, thanks for answers

at the lapatissiere, in the comments to this souffle, someone wrote that they baked in the oven in a water bath and it seemed to work. Or, alternatively, dip it in boiling milk.
But I have not tried any option, I will try the mikra. 30 sec. attract more

I did this (in milk) childhood - it's called "snowballs". No it's not that!

[dopleta]

dopleta, I am with a huge thank you, no, thank you !!!

it's amazingly simple and tasty - a real delicate soufflé, and in a minute
I made 6 silicone molds from two proteins and did not cook in 30 seconds, turned on 3 more times for 30 seconds
very simple and delicious

[rinishek]

rinishek, tell me, how did your souffle behave when baking? So you set 30 seconds, did it rise during baking, and then dropped? Has it become smaller in volume?
The fact is that nothing came of it.
Soufflé after the first 30s. baking in the form skewed to one side and decreased in volume from a fully filled form to 1/4 of the volume of the form. I tried to continue baking for another 30 seconds. The soufflé rose again to the edges of the form, and then also fell. After turning the soufflé out of the mold, there was moisture at the bottom and the middle was, as it were, hardened and not baked. And the edges are delicious and baked. But only from a form 5 cm high I got a soufflé shrunken to 1 cm.
Sugar should not be put more at the rate? Is this amount enough? Indeed, in meringues, the sugar rate is much higher.

Husky, I deviated from the original recipe towards increasing sugar - I took 3 tbsp. l. for one protein

then put it in silicone molds, trimmed slightly so that the protein mass was equal to the edge of the mold. I have a simple micra, without convection, I just turned it on for 30 seconds, the mode is microwave (I have a maximum power of 850 W), after the first 30 seconds, the soufflé barely noticeably increased and rose a couple of mm above the edge of the forms when I opened mikru and tasted the soufflé, it was completely wet and unhappy. Therefore, I added 30 and 30 more, and so in the subsequent stages of cooking the soufflé really increased in volume, 2 times! after that, the soufflé itself was already seized, dense, and slightly fell off after I pulled it out of the micra.
As a result, after cooling, the soufflé rises 3-4 mm above the edge of the mold, there is indeed syrup at the bottom, but there is not very much of it

I would not call his condition baked, it is like boiled

[rinishek]

rinishek, thanks for the answer. Yes, I just then just added sugar at the meringue rate and tried to beat it all up. Time, of course, was lost, the proteins settled and I did not try to bake it again in the micron, but just baked the meringue in the oven.
Next time I will try to put sugar at the meringue norm right away and I will definitely try. This soufflé looks very appetizing and beautiful.

[husky]

husky, if it helps with the proportion of sugar, then the author of the recipe advised to weigh proteins (for example 2 proteins) and take the same amount of sugar (by weight)

at lapatissiere
"... 2-3 squirrels (weigh)
the same amount of sugar by weight .... "

Hasochka, it is also amazingly tasty! I even had an idea to decorate it in a cake, for example, a biscuit, and on top it is a soufflé (to make it not in small molds, but in one round one, I have about one - in diameter, like a multicooker saucepan), and then pour chocolate over this structure

[irza]

irza, thanks, but I think that somewhere it was approximately. I added not 50, but 60 grams of sugar and 10-15 grams of vanilla sugar.
rinishek, what delicious agree !! I ate those two failed soufflés. And I wanted to do according to your principle, as you want to make a cake, only cakes in silicone molds. But alas. Until everything is left in dreams !! But I will definitely try again !!

Huska, one thought came to me here - maybe you just put less power?
judging by the cooking time, my micra no longer gives a certain power (I already have a fairly respectable young lady - she is already 7 years old), which is why I had to turn it on several times. Maybe this is important - I put the molds along the edge of the glass stand, around the circumference.
And it’s almost impossible to melt chocolate in my microwell - I put the cup in the center and it brews almost immediately
And with you it is possible on the contrary - it gives heat more than necessary - otherwise why did it bake right away?
oh, wait I counted - not seven years, but all 9 !!!

judging by the cooking time, my micra no longer gives a certain power (I already have a fairly respectable young lady - she is already 7 years old)

Oto and my micra are already 10 years old. And her time is only in minutes. In sec. netuti.
And the chocolate is just fried too.

My microwave is very simple, without any bells and whistles and low-power. Highest power 800 watts. Chocolate is melted in it 50 grams for 3 times for 30 seconds.
I thought something else. I was too lazy to beat two squirrels with a hand mixer, and I beat them in Kenwood. And two squirrels are not enough for this machine, and perhaps the quality of the whipping was simply bad. He just smeared these two proteins on the walls. Although the mass was quite dense. And I also don't know if it matters, but instead of lemon juice I put a small pinch of citric acid granules. Maybe it played a role.
Tomorrow morning I will beat with a hand mixer. Let's see what happens.

I also used citric acid, it's not about her
well good luck with your souffle making

[rinishek]

and then pour chocolate over this structure

rinishek, I have already made portioned souffles covered with chocolate in this way. Well, exactly like bird's milk! I don't understand why Husky it doesn’t work, it’s impossible to spoil anything there! But I still cook in a maximum of 30 seconds and grows during baking (if you can call it baking) by 1-2 cm, but not twice.

So is this my favorite bird's milk to taste ??
And just like that, completely without tension ??
If yes, then I'll go do it right now, but it's a shame that not a crumb of chocolate is left in the house.

[Dopplet]

Zhivchik, I have already done both for 750 - 30 seconds, and for 900 - 20, in any case it turned out great!

Dopplet, I have that more than 700 already comes with a grill.
I would decide on 700 or 570 over time.

[Dopletochka]

Dopletochka - this is something !!!! Well this is a meal !!!

Did as rinishek - in 3 stages of 30 seconds

[Dopletochka]

Dopletochka - this is something !!!! Well this is a meal !!!

juliferaChYudo in the studio, or rather a photo, let's go.

[julifera]

juliferaChYudo in the studio, or rather a photo, let's go.

Gobbled up Vzhe nema

Gobbled up Vzhe nema

Nothing, we are patient mulberries. Let's wait for today's portion.

Although no, the last piece for photographing was spotted and selected, chic ...

I did it in cupcake tins, applied it half the height, swelled 3 times, then fell out, but still it turned out a little larger in size than I applied

Straight marshmallow turned out. A very tasty picture.

And I also make this soufflé in the microwave.
Only 30 seconds are missing. I do 1.5 minutes at maximum power.
For convenience, such proportions: for 1 protein - 1 tbsp. l. with a slide of sugar, I don't put lemon.
During cooking, the soufflé is strongly inflated, and then returns to its place.

It turns out very conveniently and beautifully if you put the blank in sand baskets (preferably on a layer of sour jam) and then cook in the microwave. After cooling, ready-made cakes are obtained, which I cover with a chocolate mesh.
If there are no baskets, then any delicious cookies are perfect.

Such a soufflé is also delicious with the addition of coconut flakes.

And I don't really like the layer for the cake from this soufflé, because in the microwave the heating is uneven, and the middle is more moist than the edges.

[Qween]

Only 30 seconds are missing. I do 1.5 minutes at maximum power.

That's what kind of people ... Please, please, indicate the temperature of your microwave in MAX, but they hide it. The temperature is different for everyone.
Qween, that's how much your micro MAX temp.?

[Zhivchik]

Zhivchik, went to look specifically. If you press the button to set the power, then the first position is 800. I can assume that it is the highest. Where is the instruction, I have no idea ...

I would decide on 700 or 570 over time.

Zhivchik, if at a power of 900 - 20 seconds, then the time for 700 is determined by the formula:

Prescription Power * Prescription Time
= Your own cooking time
The power of your stove

for time more than 1 min it is convenient to determine from the table

Oh, I also have such a sign somewhere.
Thank you Alim!

[julifera]

Well, I don't understand why your souffles take so much longer than Sebastien Servo (the author of the recipe), who repeated his lapatissiere and me - 30 seconds. ? I tried to increase the time by only 10 seconds, and my protein boiled right away! julifera, does it seem to me, or did you really have the top slightly browned?
And here is my next batch

[julifera]

I tried to increase the time by only 10 seconds, and my protein boiled right away! julifera, does it seem to me, or did you really have the top slightly browned?

No, I have perfectly white, protein is not cooked, normal.

Once again, nothing worked for me. I tried to add more sugar. And beat it up longer. And the temperature of W was reduced to 600. And laid out the meringues in the forms until the middle. All the same, everything is blown out with a hump, after the end of baking - it settles in a thin, torn, not homogeneous mass.
I took all these thin "rags", put them in one mold and put them in the refrigerator to cool down. I took it out after a while and I got a white, not transparent, huge candy. I tried to gnaw ... nope and threw everything in the trash. While there is no photo camera I can not show anything.

[Husky]

Husky, does your micra work normally? In other cases, is everything okay? Do you cook in it? Are you writing? Does she bake meringue?
Or maybe it overheats you? Try only one protein, beat with sand and put on for 20 seconds, I keep one protein for 750 20 seconds, everything works out!

[dopleta]

dopleta, what can I tell you !! I have never tried to bake meringue in it. I bake chocolate in boiling water. Melting chocolate. I warm up the marmyshki for mastic. I heat up food. In general, I don't use it much. I prefer to do everything in the oven. And if you consider that we got it as a gift when buying an oven and a hob, then we can assume that ...... in general, free cheese is only in a mousetrap.

[dopleta]

Well I had one more try !! She is already more successful than the previous ones !!
It turns out that even with such simplicity of preparation, you can ruin everything !! And the casket just opened. It took me only 10 seconds at 800W to get almost the same beautiful soufflé as in dopleta!! Even 20 seconds turned out to be a lot !! But I will continue to experiment. Next time I'll give you 12 seconds. And I immediately began to blame everything on the microwave !! It turns out all the problems (as well as almost always) in their own hands and head !!

girls, what's the matter? Why is the same number of proteins at the same or almost the power of the micra prepared for a different amount of time?
I have 1 min. 30 or even more, Husky - 15 sec. !!!
and my maximum power is 850 W
and the author - 30 s !!!
what's the matter?

I have 1 min. 30 or even more, Husky - 15 sec. !!!
and my maximum power is 850 W
and the author - 30 s !!!
what's the matter?

The material of the form, the amount of sugar in the proteins, is of great importance, the sugar heats up faster, and it is also likely that the declared power of the micra does not correspond to reality

The last time I had a recipe based on the meringue. For 1 protein, 3 tablespoons of sugar. All the time I tried to make soufflé, I used only silicone molds.
The very first time I did everything as written in the recipe (I added sugar as in the recipe - not enough) and at 30 seconds. I got an uneven cloth.

[dopleta]

A camera appeared and the first thing that did it was to photograph her souffle, after standing in the refrigerator for 24 hours.
This soufflé is made at the rate of 1 protein and three tablespoons of sugar. baking 10 sec. Power 800W. Silicone mold.



These two soufflés on the right are the norm of the products, as written in the recipe. On the left, like meringue - 1 protein, three tablespoons of sugar. First, bake for 10 seconds, then add another 10 seconds. In total, each of them was baked for 20 seconds. Silicone mold. Power 800W



Already, of course, better, but not as brilliant as the result dopleta... And both literally and figuratively. I never got any shine. I see that my structure is not so dense, although it was very dense after beating. And he literally stuck to everything. To the hands, to the plate, to the spatula, which I transferred to the dish.
dopleta, I have a question. How long do you beat your meringue after adding the last portion of sugar? Can you feel sugar in the whipped mass?

[dopleta]

A camera appeared and the first thing that did it was to photograph her souffle, after standing in the refrigerator for 24 hours.
This soufflé is made at the rate of 1 protein and three tablespoons of sugar. baking 10 sec. Power 800W. Silicone mold.

These two soufflés on the right are the norm of the products, as written in the recipe. On the left, like meringue - 1 protein, three tablespoons of sugar. First, bake for 10 seconds, then add another 10 seconds. In total, each of them was baked for 20 seconds. Silicone mold. Power 800W

dopleta, I have a question. How long do you beat your meringue after adding the last portion of sugar? Can you feel sugar in the whipped mass?

husky, but what do you bake them one by one? I bake all the tins at once. That is, it turns out that the power for each separately needs even less. And then, I put much less sugar, but this is for our family taste, we do not like too sweet. I beat in time very quickly, I did not notice, but no more than a minute. Here, look at another site with this recipe found 🔗

No, the first time I baked six molds at once (I just didn't have a camera at that time) and it was the entire bookmark of products according to the recipe, but I got solid rags on the bottom of the mold. So I already began to experiment with one form. What can we translate products?
Is sugar felt in the protein mass? No matter how much time I try to beat. no matter what peaks I whip there, I still feel sugar in grains.

Is sugar felt in the protein mass? No matter how much time I try to beat. no matter what peaks I whip there, I still feel sugar in grains.

In the finished soufflé, of course, it is not felt. And, to be honest, I haven't tried the semi-finished product. Although I think if the sugar had not "broken", then the whipped protein would not have shone so much.