Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
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.
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.
When they are cool, use the meringues in desserts. They’re perfect for sandwiching together with whipped cream and sliced tropical fruit.