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

Comments, questions and tips

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Comments

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katz2604's picture

To everyone who is getting this recipe wrong Points to remember.

You are NOT making traditional meringues. You are making a texture that resembles fondant icing.

No way should you be mixing it for 30mins with a whisk.
Mix the egg white like its for an omelet slowly stir in the ICING sugar. Icing sugar isnt granular, castor or any other variety, its fine ground sugar like snow dust.

As you mix the icing sugar into the egg white it should be a soft pliable molding paste. It should not resemble anything like the soft peaks meringue mixture of a traditional meringue base.

The soft molding paste is what you need to be rolling into small pea sized balls to bake.

Microwaves come in different wattage, might want to adjust your timing based on 3 things. 1 the size of your icing ball 2 the wattage of your microwave 3 the quantity being cooked in one go

Happy cooking .

arandall's picture
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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.

yoyobook's picture

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!

helenlapsley's picture

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

kmanganport's picture
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made thesemeringues today how do i stop them going flat

polcop's picture

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 !

cakeanyone's picture
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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.

lemonadepipgal's picture

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...

Ferial's picture

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.

mcculloch29's picture
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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.

sallymcnally's picture

Has anyone tried freezing these?

olton_baggie's picture
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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!

fukutome's picture
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Puffed up beautifully, but CAUGHT FIRE at only 50 seconds!!

yvonneong's picture

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...

happydays95's picture
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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.

damien's picture
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tastes great and sooo easy

loustar14's picture
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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.

youngthebramleys's picture
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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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