Soufflé meringue

Now I quickly made souffles from one protein with fresh raspberries instead of chocolate (only I did not interfere with raspberries, like chocolate, but hammered in with a mixer), in the summer I often make a similar mousse. I was in a hurry, didn’t put it into the molds very neatly, so the view was not very presentable, but it tasted like it! For 750 20 sec.

🔗

.... 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 tins, but in one round one, I have one like this - in diameter, like a saucepan of a multicooker), and then pour chocolate over this structure

The girls on the forum of the site of Nastya Skripkina also made a cake with this souffle 🔗

The proportions of the recipe from this site are very similar, only they prefer to do with pieces of chocolate, they say that without it, the soufflé just looks like boiled protein. 🔗

In general, I ended up with garbage ...
I whipped one protein with 3 tbsp. l. Sahara. Placed in silica. forms. Kept in a micron at 700 degrees. first 35 seconds, then opened the door and decided that it was not enough. After closing the door, held up to 50 seconds. The result is a rag, and the bottom of the terrible taste of an omelet. : -X Yes, so sweet ...
In short, I threw the whole thing away.

Probably overexposed in time, right?

Probably overexposed in time, right?

Of course I overexposed it! At this power (and not degrees), hold one protein for 15-20 seconds. And sugar for one protein - well, a lot (for my taste).

Of course I overexposed it! At this power (and not degrees), hold one protein for 15-20 seconds. And sugar for one protein - well, a lot (for my taste).

Yes power, power. This is what I wrote after tasting that "delicious" omelet.
I'll try another 15-20 seconds.

[Zhivchik]

Zhivchik, I realized that with my 800W I am 30 seconds a lot. A rag comes out. But 15-17 seconds. Just. So far, I don’t have such a beautiful result as dopleta, there is no shine, but the rest is already obtained.
And so. I put it on for 10-15 seconds, it seems good. Keeps the form. Well, I think, give it a few more seconds and reach 30. All the proteins first grow, and then fall down and get a rag. From here I made a conclusion. If it's a cloth, it means you've overexposed it.

[Dopplet]

From here I made a conclusion. If it's a cloth, it means you've overexposed it.

Yeah ... so and I'm greedy until W.
Everything is not enough for me. I have never cooked in MB, but only warmed up.

A. by the way, Dopplet, is this soufflé in the micra supposed to swell? Or should we not allow this to happen?

[Dopplet]

A. by the way, Dopplet, is this soufflé in the micra supposed to swell? Or should we not allow this to happen?

Probably swells only if overexposed, because I've never had that. It just rises slightly above the mold, quite a bit.

And I grows, grows .... and then a "bunch" ... and truncated ... swelled.

And I grows, grows .... and then a "bunch" ... and truncated ... swelled.

And there is nothing to be greedy! I suppose you hope that it will grow to an immense size and feed the whole house with one squirrel?

And there is nothing to be greedy! I suppose you hope that it will grow to an immense size and feed the whole house with one squirrel?

Yeah.

Here, I did it again:

🔗

Girls, I do them often, and I came to the conclusion that they fall off and smell like an egg only when overexposed! Now I always make from one protein, with 20-30 g of sugar (I noticed that it does not affect "germination") in only 15 seconds.

What a cool photo!
Straight plot!)))

Thank you for the delicious soufflé Everything turned out well, and the main thing is very useful, the squirrel, which used to go on a long journey, is conveniently and quickly attaches itself (well, I could not think of where to attach it to the poor fellow)
I brought you

Oh Larissa, another simple masterpiece, I will definitely try this recipe, and you can still use proteins in waffles (when I have proteins after making ice cream, I make dough for a waffle iron and bake ice cream cones).

I use them to make dough for a waffle iron and bake ice cream cones

Ira, and you can have a more detailed recipe, this is also relevant to me, I just bought a waffle iron for this case

Yes, simple ones like "Giraffelek", but instead of eggs, I knead some proteins .... I do everything by eye.

Thank you! giraffes are already in the tabs waiting for their Giraffe finest hour, and something seems to me that it will come tomorrow

Here, I did it again:



Girls, I do them often, and I came to the conclusion that they fall off and smell like an egg only when overexposed! Now I always make from one protein, with 20-30 g of sugar (I noticed that it does not affect "germination") in only 15 seconds.

Pretty little mice !!! Larissa, thank you for the easy and tasty recipe, I will definitely try it.

Made another yummy now, this time with blueberries


🔗

By the way, since we are talking about quick desserts from the microwave, I want to draw your attention to this very tasty, very fast and also very variable dessert, which, although I called a cake, does not contain flour.

I went in with a report.
I made 2 proteins in 2 silicone molds, 4 pieces each, according to the original recipe. At 900W for 30 seconds. Do not need anymore. Yes, it rises very strongly, 3 times, but after 30 seconds, I turned it off, tried it with my finger - tight and elastic. The soufflé sank at once, but readiness is evident. More MB did not start.
I'm happy with the result.
Serving in this version is an imitation of ice cream covered with icing from the Bird's milk cake recipe (also from the Soviet magazine Rabotnitsa).
I used not sugar, but powdered sugar and a couple of drops of vanilla water tincture.
We haven't eaten yet, but I ate one thing warm without glaze. Even in this form, there was no pronounced egg aftertaste, it tasted like bird's milk ... I would say - a dietary imitation.
I didn't manage to upload photos.

[Macha]

I'm happy with the result

tastes like bird's milk

And this is the main point . Thanks for the report, Macha .

[Macha]

And this is the main point . Thanks for the report, Macha .

I believe that it is quite possible to cook, tempted by the speed and simplicity of the recipe.
Since real bird's milk had been prepared (from the overtaken recipe from the Worker), this soufflé was called imitation.
But my husband liked it. I recommend using it with some sour jam, syrup or chocolate fudge syrup. And then the taste is empty.
Dare at once. But this portion (of two proteins) is for two, I think ...