Raspberry meringue in the microwave
Up till today I had actually no clue what meringue was made off, but now I know! I found this recipe in Good Food and the photo in it looked so delicious that I just had to try!
I believe that ‘normal’ meringue is made in the oven (never tried that before), but this was a superfast one made in the microwave. It took me a while to get the shape right and actually the bottom half of this dessert was not entirely as it should be but you can’t see that.
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!
I took the rest of it home and Tom just loved them too!
- 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
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.