Microwave meringues in minutes

Microwave meringues in minutes

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(20 ratings)

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Cooking time

Ready in 5 minutes

Skill level

Easy

Servings

Makes 6

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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

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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.

Recipe from Good Food magazine, January 2005

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Comments

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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
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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
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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
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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
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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.

judithhenry's picture

I found a recipe for these in a magazine whilst at the hairdressers. It suggested 1 tablespoon of egg white & 150 grams of icing sugar. Stir, do not beat, then knead & form into small balls. I should think kids would love to do them.
I was not convinced they would come out but I cooked 4 at a time on 800 for 40 seconds. They came out well. Very light & crispy. My son who loves meringues thought they were great & said they tasted just like shop bought ones. Next time I may put in a little more egg white as the mixture was a little dry & hard to combine together.

lfrater's picture
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I followed the recipe to the letter, and I ended up with a molten caramel like mess. It was burnt and sugary. Really horrible.

ajletherbarrow's picture
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These won't replace traditional meringues for me but I wanted meringues to use for Eton Mess and it seemed a bit daft to spend all that time making meringues only to crumble them up. These were ideal as the rather plastic appearance didn't matter for the purpose. Will definitely do again if using for a similar purpose. 1 egg white for me made about 20 flattish discs.

jellypops's picture

I love this, soo simple and quick for the kids to make Ghostie faces!

I whisked my egg white til it was white and gradually added the icing til it made little balls.
I moulded it between my hands and put 3 blobs at a time completely unshaped into my 800W E rated microwave for approx 90 seconds. Then we got tthe icing bag out and made them into ghosty faces!
This is fine for the kids to sandwich, add colours to or ice pictures etc on.
Quick and easy for eton or other fruit mess, no it is not the same a the real thing but it'd sure get you out or a suprise guest corner.

gigichick1's picture
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Made for desert. Although it says that it take 5 minutes to make... I wisked, then used a fork to stir in the icing sugar and it took me about 8 minutes! I cooked 5 (macadamia nut sized... I dont know how else to escribe) in paper fairy cake liners. We cooked them for 1:30 and they were perfect. A tip though, if you cook in paper liners they stick a bit, when you let them cool. If you just use the paper liners for cooking and peel them off straight after they are finished, then they dont stick but the meringues keep an ordinary shape and dont spread as much. If you under cook they will sink after you stop the microwave but if you over cook then they will be brown XD GOOD LUCK!

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