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7 ratings

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.

Latest comments and suggestions

• 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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• vi-vi

  24 December 2008

  vi-vi commented on this recipe

  can i add chocolate chips in the middle and bake along? i've tried it in a restaurant n they hv chocolate chips in the middle...

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• An-chan

  03 February 2009

  An-chan rated and commented on this recipe

  

  Puffed up beautifully, but CAUGHT FIRE at only 50 seconds!!

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• TC

  08 February 2009

  TC rated and commented on this recipe

  

  This was great, but you get a LOT of meringues with this. I learnt to make very small balls as anything even nearing squash ball size will expand and merge into one great big tasty meringue... lots of very small balls will give you normal sizes once expanded and they are delicious!

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• Sally

  05 April 2009

  Sally commented on this recipe

  Has anyone tried freezing these?

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• Andrea McCulloch

  09 April 2009

  Andrea McCulloch rated and commented on this recipe

  

  Works an absolute treat but for a 900w microwave 1 1/2 mins would be too long. I got perfect results at just a minute. Thanks to all those who recommended very small balls of paste. They really do spread in the micro. I tried working some very finely grated chocolate into the paste and the result was a tasty but visually unappealing meringue - it resembled dirty snow. I'd imagine you could freeze these in the same way as conventionally cooked meringues, carefully separated with waxed paper so that they don't stick to each other.

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• Ferial

  18 June 2009

  Ferial commented on this recipe

  No substitute for the real thing. But if you want crumbled meringue for an ice cream parfait or Eton Mess it's fine and saves a huge amount of time.

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Ingredients

• 300g icing sugar
• 1 lightly beaten egg white

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Difficulty and servings

Makes 6

Preparation and cooking times

Ready in 5 minutes

Ingredients

• 300g icing sugar
• 1 lightly beaten egg white

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