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Microwave Meringues

August 21, 2012

For when you have no oven, no kitchen sink and all your utensils are in boxes.

I didn’t believe they would work, but they sort of do. Try it and tell me what you think. They’re not the height of culinary perfection. In fact, they have the dry texture of supermarket meringue and the taste of icing sugar, but for a frustrated baker they are an intriguing diversion. I’ll be serving them sandwiched with ice-cream and blackberrys from my next door neighbours garden.

Oven free meringues

Micro-Meringues

Thanks to the book “Twelve Days of Christmas” by Trisha Ashley and (bizarrely) @TildaBasmati for alerting me to these. You can find a video about them at Good Housekeeping.

Microwave Meringues

150g icing sugar
15g egg white (not a full medium egg)
Mix the two ingredients together. You’ll need to really press into it.
Knead well until end up with something like ready-to-roll icing.
Divide into 16 balls, make them as smooth as possible.
Microwave at 800w for 40 seconds each and watch them puff up.
Carefully remove using a spatula. They are very very brittle and look a bit like clouds.

Little fluffy clouds

 

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3 Comments leave one →
  1. strongassoup permalink
    August 21, 2012 10:09 pm

    I have made these in the past, although I think I got the recipe from a microwave cookbook back in the 80s. They’re great fun but you’re right when you say they’re rather dry . I’m now kicking myself, though, because last year a French lady told me how to make microwave meringues with a nicer texture. Sadly I think I’d had one or two refreshing drinks at the time and I now can’t remember what she said. I really need to think about this some more…

  2. August 24, 2012 2:55 am

    I wonder whether these would work here, in South East Asia. My problem is that it is so humid here my meringues fail. Maybe a meringue in a microwave would be just the thing?

    • August 24, 2012 11:41 am

      Hmm, maybe but to be honest I don’t think they are a patch on the real thing. They’d be good for an Eton Mess of for crumbling into an icecream mixture though.

      Is it really that bad even if you keep you oven on as low as it will go for a long time to dry them out?

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