Microwave meringues in minutes

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• Kyi

  21 March 2011

  Kyi commented on this recipe

  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 .

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• Helen

  06 April 2011

  Helen rated this recipe

  

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• Annalyn

  23 July 2011

  Annalyn rated and commented on this recipe

  

  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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• JellyPops

  27 October 2011

  JellyPops commented on this recipe

  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.

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• Piwismum

  21 January 2012

  Piwismum rated and commented on this recipe

  

  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.

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• LouiseF

  13 February 2012

  LouiseF rated and commented on this recipe

  

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

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• Judith Henry

  20 May 2012

  Judith Henry commented on this recipe

  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.

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• margaret

  16 June 2012

  margaret commented on this recipe

  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.

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• Food

  16 June 2012

  Food rated and commented on this recipe

  

  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.

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• Paro

  05 August 2012

  Paro commented on this recipe

  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.

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• fhsdundee

  06 August 2012

  fhsdundee rated and commented on this recipe

  

  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.

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• sbrown

  22 October 2012

  sbrown commented on this recipe

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

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• Kaja

  04 November 2012

  Kaja rated and commented on this recipe

  

  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 ;)

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• SeptimusFry

  15 December 2012

  SeptimusFry commented on this recipe

  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

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• Yummum1981

  22 March 2013

  Yummum1981 commented on this recipe

  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 �

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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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