Magic marbled microwave meringues

Recipe from: 4 October 2010

Ingredients 4
Servings 2
Minutes 15 mins


Serving Change
  • 3
    icing sugar
  • 2
    egg whites
  • 1
    vanilla extract or essence
  • Food colouring edible cake glitter (optional)


15 mins
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 time 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.

Makes about 40 meringues.

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