Microwave meringues in minutes

Microwave meringues in minutes

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Ready in 5 minutes

Easy

Makes 6
Watch these effortless meringues quadruple in size as they cook in under two minutes

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • tropical fruit, to serve

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (43)

poppylouise's picture

Not going to lie these were absolutely disgusting, they were rock solid and far too sweet, on their own they were like eating polystyrene so i crumbled them over ice cream with raspberries then they became a soggy tasteless mouthful of sweetness, they may be time saving however they created a mountain of sticky meringue covered washing up. I wish i had made them the traditional way because any result would have been better than the one created by this recipe never ever going to make these again unless i plan on needing a weapon to whack someone over the head with. Absolutely awful.

charlotte emily bell 01's picture
0

I tried these and they tasted abysmal. you might as well just chew on polystyrene and eat a spoonful of icing sugar. I would only suggest these if you dont have taste buds as they are extremely sweet. I love traditional meringues and these were just awful, the only way I would make them again is if I was feeding them to someone i didnt like.

lizleicester's picture
0

A horrid, sticky mess.....now scraped into the bin.

poppylouise's picture

That is definitely the best place for them

PaulLC's picture

I followed this recipe to the letter.

They rose spectacularly.
They looked like meringues.
They had the texture of meringues.

but the taste...

Ye gods, they were so impossibly sweet and sickly they were nauseating. Completely foul.

i can see this has potential. But is there any way at all of replacing at least two-thirds of the icing sugar with something neutral that will do the same job? 300g of icing sugar is over half a full box. It's a phenomenal amount and it must send the calorie count (and the tooth decay potential) straight through the roof. I had to throw away a lot of meringue because neither of us could stand the over-intense chemical sweetness.

naturegirl1919's picture
2

I would rate it a three, if the recipe actually told me what to expect. I found this an easy looking recipe and decided to give it a go with a (non-cooking) friend. I separated the egg, and poured in the 500 icing sugar, and then mixed. I heard many people saying it was too dry and wouldn't mix, but mine was the opposite. It turned into this soft, squishy custard thing. I took a small blob and plopped it onto a plate, and stuck in the microwave for a minute, then went to wash my hands. When i came back, it was a large, poofy brown thing, and when i opened the microwave, it immediately deflated and flattened into this ugly brown stain on the plate. I had to scrape it off with a fork. I added more sugar to the mixture(way more that 500 grams) and it turned into this sticky dough. I used trial and error, and when i did 27 seconds, it didn't burn, but it still stayed pretty flat. It tastes like sugar and is very crumbly. I wouldn't say it's very good. So I just wasted a whole bunch of icing sugar.

lindaweston's picture

Hmmm.... Not very successful, too many air bubbles, but would be ok for breaking up and using in other desserts. I've now watched the Good Housekeeping Institute's video clip of how to make these and I think that using their method would produce a better result. They knead the paste very thoroughly to make it smooth before cooking at 800 for 40 secs. Next time I need meringues I will give it a go.

LottieBob's picture

I have made these and they taste just like normal meringues! Be careful though as they are quite delicate.

bri_lou's picture

Quite impressed with how quick and easy this was, saved me a lot time either going to the shop or baking in the oven. I used this to make Chocolate, Salted Caramel and Banana Mess (on this site) but despite the meringue being very sweet it worked really well with this recipe.

trinaz's picture

NIce idea... very quick to make... not the best tasting but almost worth it because of the speed and nice shape

krcoulls's picture

Pink, with lemon flavouring!!! I've tried the normal microwave version before and agree that they don't hold a pretty, nicely rounded shape. I'm not bothered about that, as I use them to break up and serve with fruit and icecream, but this evening I decided to experiment a bit, so added some pink food colouring and quite a bit of lemon flavouring (wish I'd thought of using the Rose flavouring!). I've made really small ones, following someone else's suggestion, and also only used 1 tablespoon of egg white, keeping adding icing sugar until it was mould-able. The results are pretty and taste wonderfully lemon-y! My daughters approve, at any rate...!

yummum1981's picture

OMG! I Can't believe I've found this recipe!
My dad passed away 5 years ago this year, he was a very keen baker and he used to make the meringues this way. Me and my mum have been trying to replicate his recipe for ages!
An I've just came across it right here! We've just made a big batch now. Ha!
Thanks so much keep watching dad 😜

septimusfry's picture

Since water is the only thing contributing to the cooking here (the sugar is hitching a free ride through the microwave to your mouth), it means that the water in the egg white is the cooking medium. Big eggs, fresh eggs have more water than small or older eggs, so the timing will be variable for the same result. With so little water, a few seconds either way will produce very different results, hence some people having abject failures.

I have tried this with a cup of water in the microwave at the same time to soak up some of the microwave enerby. I got very good results, my timing was nearly 3 mins and a few seconds either way would not have made much difference. It is worth paying for the little bit of extra energy wasted in order to slow this one down. Using a lower power setting on the MW would not produce the same result, as the lower settings are the same power being switched on and off in pulses.

Love from France

Kaia's picture
1

What a FLOP!
Maybe it's my micorwave or something else but although they initially puffed up lovely, after 1min in they went totally flat and after 1.5min the insides were burnt! Next time I need merangues I'll buy them ready made ;)

sbrown2011's picture

Yukkkkk! Horrid! Far too sweet and almost taste perfumed,due to the amount of icing sugar. I won't be trying this shortcut again.

fhsdundee's picture
2

They taste a lot like shop bought, I don't think i'll make them again :-(. but they were fun for my 5 year old sun to have a go at, but they get very very hot, and stay hot for quite a while so be carefull when making with children.

psanatani's picture

One egg white makes an awful lot, so i just seperated an egg while making an omlette for breakfast and took out 3 teaspoonfulls to make these meringues. Made around 10 lovely meringues. My oven is 1000 watt and
I needed 1 min micro time. Turned out really well and i didn't notice too much difference in the omlette either.

eeades's picture
2

No idea what I did wrong, the meringues all resembled white cow pats. My attempt was far too sweet - I'll not try and cut corners next time and just do them the old fashioned way.

marambert's picture

I used to make these when my kids were young for a quick dessert, you have just jogged my memory, have my grandchildren coming on holiday, will make a batch ready for their arrival.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

LottieBob's picture

Be careful as not to let these burn in the microwave as some did when I made them. Also, don't cover them after baking with a tea towel, I did and they went very crumbly. Good Luck!

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.