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Recipe by Barney Desmazery

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1. Sift 300g of icing sugar over 1 lightly beaten egg white. Stir until the mixture is a thick, pliable icing and roll into balls. Line a plate with kitchen paper.
2. Put 3 balls at a time on the plate and microwave them on high for 1½ mins and watch, in amazement, as the balls balloon and puff into meringues.
3. When they are cool, use the meringues in desserts. They're perfect for sandwiching together with whipped cream and sliced tropical fruit.

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• YOUNG

  30 December 2007

  YOUNG rated and commented on this recipe

  

  I cover the base of the microwave glass dish with cling film stretched over for a firm base. Place 6 small balls of mixture and cook for 1 minute 20 seconds for excellant crunchy meringues. Serve on a large disch as follows :- base of meringues covered with whipped double cream and rasberries layered in a pyramid & finish with cream topped with rasberiies

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• Loustar14

  20 February 2008

  Loustar14 rated and commented on this recipe

  

  This recipe was really quick and easy to make although I didn't realise just how much icing sugar was needed! Make sure that you spread out the mounds of mixture as mine merged together and became one huge meringue!! However it still tasted great.

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• damo

  10 June 2008

  damo rated and commented on this recipe

  

  tastes great and sooo easy

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• Tilly

  06 July 2008

  Tilly rated and commented on this recipe

  

  didn't work for me, it uses too much icing sugar, so 1/2 and eggwhite would do, but then what do you do with the other 1/2? the mixture spread out too much while cooking so I cooked it longer, for another 1/2 minute, big mistake!! won't be making it again.

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Ingredients

• 300g icing sugar
• 1 lightly beaten egg white

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Difficulty and servings

Makes 6

Preperation and cooking times

Ready in 5 minutes

Ingredients

• 300g icing sugar
• 1 lightly beaten egg white

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