It might sound a bit odd but if you’re stressed for time try and make this raspberry meringue from the microwave. You’ll be surprised at the results!

Raspberry meringue microwave

Quick and easy

There are certain things in life that take you completely by surprise. One such thing was discovering a recipe for making meringue in the microwave. I mean, who would have thought that it could actually work? When I stumbled upon this recipe in Good Food, accompanied by a mouthwatering photo, I couldn’t resist giving it a try!

While preparing a traditional pavlova or meringue in the oven offers a different experience, there are times when a dessert emergency strikes and you need a sweet treat within minutes. Enter the microwave meringue—an absolute lifesaver. It may lack the crispness of the outer shell you’d achieve in the oven, but rest assured, it’s a quick and impressive dessert that will leave your guests in awe.

Raspberry meringue from the microwave

Raspberry meringue from the microwave

Now, let’s talk about the process and some tips to ensure the best possible outcome when making meringue in the microwave:

  1. Choose the right equipment: Start with a microwave-safe bowl that is large enough to accommodate the meringue mixture while leaving room for expansion. Using a glass or ceramic bowl is recommended.
  2. Mind the proportions: While the recipe you found may have called for a specific ratio of egg whites to sugar, don’t be afraid to experiment and adjust it to your taste. Some may find that reducing the sugar slightly results in a less intensely sweet meringue. However, keep in mind that altering the sugar content might affect the texture and stability of the meringue.
  3. Whisk it right: Begin by whisking the egg whites until they reach stiff peaks before gradually adding the sugar. This step is crucial for achieving the desired lightness and fluffiness of the meringue. Ensure that the sugar is fully incorporated and the mixture becomes glossy.
  4. Microwave with caution: The microwave cooking time can vary depending on its power and the quantity of meringue being prepared. Start with short intervals, such as 30 seconds, and check the meringue frequently to prevent it from burning. Remember, the key is to maintain a delicate balance between cooking the meringue and preserving its texture.
  5. Test for doneness: To check if the meringue is done, gently touch the top, and it should feel dry and firm. If it’s still sticky or soft, continue microwaving in short bursts until it reaches the desired consistency. Be mindful not to overcook it, as it can quickly turn from perfectly crisp to overly browned.
Raspberry meringue from the microwave

Once you’ve mastered the art of microwave meringue, the possibilities for creative toppings and flavor combinations are endless. Consider adding fresh fruits, drizzling with chocolate sauce, or sprinkling with crushed nuts for a delightful twist.

In conclusion, while making meringue in the microwave requires a watchful eye and some experimentation, it can be a fantastic option when time is of the essence. So, roll up your sleeves, gather your ingredients, and embark on this convenient dessert journey that will impress your taste buds and guests alike. Enjoy the delightful experience of creating fluffy mini pavlovas in under a minute! O and I have to say; it’s not light so keep that in mind!

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Raspberry meringue from the microwave
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Raspberry meringue

It might sound funny but making a meringue from the microwave is really easy and the result is delicious!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people


  • Microwave


  • 1 egg white
  • 350 gr icing sugar
  • 1 tsp cardamom seeds crushed
  • oil for greasing
  • 142 ml double cream
  • juice 1/2 lemon
  • 250 gr 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.
Course: Dessert
Cuisine: Italian
Keyword: eggwhite

Nutrition Information

Calories: 996kcal, Carbohydrates: 192g, Protein: 5g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 81mg, Sodium: 49mg, Potassium: 285mg, Fiber: 8g, Sugar: 179g, Vitamin A: 1091IU, Vitamin C: 33mg, Calcium: 81mg, Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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