Microwave meringues in minutes

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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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• 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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• LemonadePipGal

  25 April 2010

  LemonadePipGal commented on this recipe

  Wow! I had FUN with the kids and this recipe!! A golf ball size mixture makes a 15cm x 4cm! high meringue and takes no more than 80 seconds in a 900W microwave. A pea size mixture makes a 2cm x 1.5cm meringue and takes 40 seconds. The kids popped the small meringues mounted on slices of kiwi fruit, straight in their mouths! Yummmm! The rest made a delish Eton Mess...

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• cakeanyone?

  25 April 2010

  cakeanyone? rated and commented on this recipe

  

  This had the strangest textile...really dry and gritty. I'm glad I tried it (fun to watch it cook!) but very disappointed that nothing about it actually resembled meringue! It's definitely worth spending the time making the real thing.

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• Polcop

  01 May 2010

  Polcop commented on this recipe

  I don't understand the comments here that said it didn't work - especially the 'gritty texture' It was a great time saver and im sure with some refinement could be even better . But certainly not gritty excellent !

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• Kathleen

  08 June 2010

  Kathleen rated and commented on this recipe

  

  made thesemeringues today how do i stop them going flat

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• wmrstafford

  25 June 2010

  wmrstafford rated this recipe

  

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• helenmary

  12 July 2010

  helenmary commented on this recipe

  Don't know what i did wrong but mine rose right up then sank and if i left them any longer went brown. Didn't look anything like the picture, ended up as flat discs

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• Yosa

  30 January 2011

  Yosa commented on this recipe

  I must say I don't know what I did wrong either. After half an hour of stirring the ingredients with whisk (I don't have the stirring machine), when I took it to the microwave, it rose up for a while and went flat again. T-T The result looked like flat sticky egg white on the plate. I agree that baking 1 and a half minutes is too long. Because mine turned into dark brown flat thing! Someone please tell me how to fix it. I have almost a bowl left!

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• Irma77

  31 January 2011

  Irma77 rated this recipe

  

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• Irma77

  31 January 2011

  Irma77 rated this recipe

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• Abigail

  10 March 2011

  Abigail rated and commented on this recipe

  

  Can't complain at such a time-saving way to make meringue nests, ideal for a quick piled up fruit & cream pudding. And a very fun experience to make! Mine didn't turn out brown although they were flat - Yosa I think they must have been overcooked to go dark brown. Mine needed just 40 sec in a 1000W microwave.

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Ingredients

• 300g icing sugar
• 1 lightly beaten egg white
• whipped cream , to serve
• tropical fruit , to serve

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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
• whipped cream , to serve
• tropical fruit , to serve

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