Thursday, 4 October 2012

Instant Meringues


microwave meringues, rainbow meringues


I used to make these in the 1980’s – and hadn’t made them since. However, going through the Rolodex of my mind, for Cakeyboi purposes, I remembered these. They are very, very simple and fast to make and are almost a bit like kitchen alchemy, so a great one for the kids to try during the holidays.

As an annoying Food Network presenter would say, 'the essential tool you need for this recipe is a microwave oven'. I’m sure most of you do have one, so let’s begin!

In my picture, you will see I coloured my meringues, but this was for nothing but aesthetic purposes and you can leave them white, or just colour them once – not like the 6 batches I made!!

All you need are egg whites and lots of icing sugar. The rule of thumb is 15grams of egg white to 150grams of icing sugar. I also experimented with adding flavourings, but lets walk before we can run!

Place your egg white(s) into a large bowl – DO NOT WHISK. That’s right – no whisking involved. Just slowly add the icing sugar (and colouring if so inclined) to the egg white until you get a stiff, playdough like substance. It should be malleable so that you can work it into small balls. Give it a good knead to get it smooth.




Place a square of baking paper onto the glass plate of your microwave and begin pinching balls of the sugar dough (try different sizes, but 10 gram balls work well) and roll them between your hands. Place 4 balls well apart on the paper (not in the middle) and zap for around 40 seconds in an 800watt oven. Times vary going by the size of the oven.



These balls will puff up before your eyes into light meringues. Place them on a cooling rack, as the bottoms are very hot.



Now, they don’t have the same texture as ‘normal’ meringues, they are lighter and crumblier, but are good for loading with whipped cream for example or just eating on their own. You could even crumble them into an Eton Mess, or sprinkle over Ice Cream.



Like I said, I added a drizzle of strawberry kiwi flavouring to mine, but this will affect how much icing sugar you need to use, to get the same consistency. Likewise with the food colourings ( I used paste, not liquid). But really, these are something, which is fun for kids to try, not always perfect, and may need tweaking depending on your microwave. And be warned, a small amount of dough makes a LOT!!!



Go on, get creative and enjoy!

19 comments:

  1. I know three little nieces who would LOVE this! Thanks!

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  2. My daughter and I can't wait to try these. I have never seen this done before so thank you for enlightening me!

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    1. You are welcome - lemme know how they turn out!!

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  3. Meringues in the microwave?! so genius! and I love the rainbow colours! Thanks for sharing the tip!

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  4. Hi, Happy food! The photo put a smile on my face! I have never seen this done before and the crap attempt of meringues I made last week I am going to have to give it a go! As I tend to crumble them for layers this is going to be perfect and fun! Love your blog and artwork. Don't have a sweet tooth but still like dropping in! Thanks
    Ivan

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    1. The fact you don't have a sweet tooth makes this more flattering! Thanks for your kind words- I hope your meringues turn out well.

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  5. I'm with you on this one. I used to make these in the 1980s too, although I didn't colour them and I don't know why. Coloured meringues would have suited the times perfectly. I have made them a few times since but usually because people don't believe that it works. I used to make the world's fastest ile flottante with microwave meringues and ready-made custard as well - I must try that again.

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    1. Mmmm - ile flottante haven't had that for a few years - thanks for reminding me of it!

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  6. They look a lot of fun. I never did manage to make good microwave meringues, you are obviously an expert!

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    1. Thank you, but no! It really is a case of trying different times in the microwave - lots of disasters along the way!

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  7. I remember making these in my youth - they erupt like volcanoes and are fascination to watch

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  8. Okay, please don't laugh at me, but has anyone succeeded at these using sweetener (preferably Truvia)? I've made meringues in the oven with Truvia and Splenda, but clearly something a bit different is happening here!

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