https://www.cutoutandkeep.net/projects/magic-marbled-microwave-meringues • Posted by Jane-Anne H
This idea intrigued me, because it's quite unlike anything I've ever seen before. How could a stiff paste of unbeaten egg white and three cups of icing sugar make anything meringue-like? I had my doubts, but was interested enough to hotfoot it to the supermarket to buy several bottles of eye-poppingly bright food colouring. After much experimentation and tinkering, I figured out how to get them just right. Six important points about this recipe. First, the drawbacks: -These are not true meringues: their texture is too dusty, they are overly sweet, and they have none of the delicate, billowing loveliness of a proper oven-dried meringue. -You will need to experiment with the cooking times. Every microwave oven is different, and it may take a few tries before you figure out the optimum number of seconds - and yes, seconds count here - it takes to cook the meringues to a perfect crispiness. For this reason, I recommend that you make a double batch of the paste (cover whatever you're not using with clingfilm) to allow for mistakes. Now the reasons I like this recipe: - These are a perfect, last-minute sweetie-treat for birthday parties and cake sales. They are quick to make, and look very pretty, especially when sprinkled, just before cooking, with edible cake glitter. - This is a wonderful recipe to make with kids: there is something magical about the way the meringues puff up, quadrupling in size, as they cook. - These are a great standbye if you're making Eton Mess, or any recipe that calls for crumbled meringues (but do omit the food colouring). - They remain super-crispy for at least 12 hours, and get crispier the longer they stand. Makes about 40 'meringues'
This idea intrigued me, because it's quite unlike anything I've ever seen before. How could a stiff paste of unbeaten egg white and three cups of icing sugar make anything meringue-like? I had my doubts, but was interested enough to hotfoot it to the supermarket to buy several bottles of eye-poppingly bright food colouring. After much experimentation and tinkering, I figured out how to get them just right. Six important points about this recipe. First, the drawbacks: -These are not true meringues: their texture is too dusty, they are overly sweet, and they have none of the delicate, billowing loveliness of a proper oven-dried meringue. -You will need to experiment with the cooking times. Every microwave oven is different, and it may take a few tries before you figure out the optimum number of seconds - and yes, seconds count here - it takes to cook the meringues to a perfect crispiness. For this reason, I recommend that you make a double batch of the paste (cover whatever you're not using with clingfilm) to allow for mistakes. Now the reasons I like this recipe: - These are a perfect, last-minute sweetie-treat for birthday parties and cake sales. They are quick to make, and look very pretty, especially when sprinkled, just before cooking, with edible cake glitter. - This is a wonderful recipe to make with kids: there is something magical about the way the meringues puff up, quadrupling in size, as they cook. - These are a great standbye if you're making Eton Mess, or any recipe that calls for crumbled meringues (but do omit the food colouring). - They remain super-crispy for at least 12 hours, and get crispier the longer they stand. Makes about 40 'meringues'
Sift the icing sugar into a large bowl. Put the egg whites and vanilla into a separate, small bowl, and whisk very lightly for 30 seconds, or until the mixture is lightly frothed and smooth, with no gloopy bits. Make a well in the centre of the icing sugar, and add a tablespoon of the egg white/vanilla mix.
Using a spoon, or your fingers, mix well, adding a little more egg white as you go - less than a teaspoon at a time - so that you end up with a rather stiff, but pliable, paste. If you add too much egg white, and the mixture seems too runny, sift some more icing sugar into the bowl.
Tip the paste onto a board covered with a sheet of baking paper and knead lightly with your fingertips for a minute. Poke two holes, using a fingertip, into the paste. Add a few drops of different food colouring to each hole. Lightly knead the paste again, twisting and turning as you go, to achieve a marbled effect. If you don't want to stain your fingers, wrap the paste in a big piece of clingfilm or put it in a polythene bag.
Make the meringues six at a time. Pinch off pieces of the paste (the size of a large marble) and place each one in a paper case. Sprinkle with a little edible cake glitter, if you have it. Cover the remaining paste to prevent if from drying out. Arrange the six paper cases in a circle on the turntable of your microwave oven.
Set the timer for two minutes, on high, and press the start button. Watch the meringues closely as they cook: after 45 seconds or so, depending on the power of your microwave, they will billow upwards with great flamboyance. Once they've stopped billowing, cook them for another 30-40 seconds (again, you will need to experiment here). Remove from the oven and set aside to cool.