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
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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.
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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.
