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.

Raspberry meringue | insimoneskitchen.com

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 | insimoneskitchen.com
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Raspberry meringue

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2 people


  • Microwave


  • 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.
Course: Dessert
Keyword: eggwhite


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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Raspberry meringue | insimoneskitchen.com

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