Raspberry meringue in the microwave
Quick and easy
There are certain things in life that take you completely by surprise. One such thing was this recipe for meringue in the microwave. I mean; who would have thought that could actually work?
I found this recipe in Good Food and the photo looked so delicious that I just had to try!
Of course preparing a pavlova or a meringue in the oven is still a different experience. You miss the crispness of the outer shell when you prepare it in the microwave but let’s say you have a dessert emergency and you need a dessert within minutes? You can definitely make this meringue from the microwave and get a lot of oeh’s and ah’s from your guests.
Can you make a meringue in the microwave?
You do have to keep a close eye on it when in the microwave as it burns really quickly, so a bit too long and you’ll be left with a rather dark meringue but get it right and you have a fluffy mini pavlova in under a minute. Now how’s that for convenience!?
After having taken the photos I ate half of it and it was TOTALLY delicious!!! Very very sweet, but still the raspberry made it quite fresh as well. Try it out with the below recipe as I am sure you will love it too!
One word of warning; as you can see the ratio eggwhite versus sugar is insane. I followed the recipe as it was given on the website and quite frankly it could do with a bit less sugar. The thing I do not know is wether the amount of sugar impacts the results from the microwave. But definitely worth trying!
Raspberry meringue
Equipment
- Microwave
Ingredients
- 1 egg white
- 350 gr icing sugar
- 1 tsp crushed cardamom seeds
- a little oil for greasing
- 142 ml pot double cream
- juice 1/2 lemon
- 250 gr punnet raspberries
Instructions
- Lightly whish the egg white, the stir in the icing sugar and cardamom to make a firm fondant icing. Roll the icing into 8 golfballsize balls (you probably won’t need all of it). Two at a time, place the balls at opposite ends of a greased piece of baking paper, then microwave for 30-40 seconds on high untill quadrupled in size. Leave to cool for a few mins, then lift off the paper and repeat untill all the balls are cooked.
- Whip the cream with half the lemon juice. Crush half the raspberries, then fold through the cream. To serve, place a little splodge of raspberry cream onto each plate. Stack a meringue with some more cream, then place another meringue on top. Spoon over more cream, then top with a few while raspberries. Dust with icing sugar and serve.
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
