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Magic marbled microwave meringues


Ingredients 4
Servings 10
Time 00:20


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


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.

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Read more on: recipes  |  microwave


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