Microwave meringues in minutes

Microwave meringues in minutes

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(31 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-
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Ingredients

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

    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.

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Comments, questions and tips

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psanatani
5th Aug, 2012
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
16th Jun, 2012
2.05
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
16th Jun, 2012
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
20th May, 2012
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
13th Feb, 2012
1.05
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
21st Jan, 2012
4.05
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.
Missy Mazii's picture
Missy Mazii
27th Oct, 2011
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
23rd Jul, 2011
3.05
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!
katz2604
21st Mar, 2011
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
10th Mar, 2011
3.05
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.

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