meringue questions & recipe (includes microwave version)

purpleivy

Coconut macaroons

lolarentt

You wont have a huge gas bill as you need the minimum possible oven temperature to prevent them browning and remaining too soft in the centre. You can't rush it so you might be struggling to get it ready for tonight. Even a defrost setting overnight is OK.

Egg whites can be frozen satisfactorily if you want to make the meringues some other time!

touragbt

can I cook the usual meringue recipe in the microwave ie egg whites caster sugar and lemon juice

procrastinator

I am so excited, have just made meringue in the micro as per these instructions, (copy pasted from recipe index, cant do links.sorry)

http://www.google.co.uk/search?hl=en&q=meringue+microwave&meta=
Only uses one egg and icing sugar, done in 1min 20secs. Had to add more sugar as mix was too runny and first attempt melted into one. If anyone out there makes ordinary meringues I would love you to try this and say how it compares. Have guests for dinner tomorrow, I got 12 small meringues (well various sizes actually,) and one plate size. Will make into an eaton mess type of desert with cream and ice cream. Very OS in energy usage. Now need to use up one yolk. Can I lose it in a pan of mash, ie sneak it in without family knowing?

mardatha

When I did these meringues they went on fire in the microwave

procrastinator

mardatha wrote: »

When I did these meringues they went on fire in the microwave

OMG I will keep that in mind. I reduced the time I cooked mine and added more sugar so not sure of the original recipe was correct. My friend made a pavolva for desert and I liked the slight chewyness to her meringue, not sure how to get this, wonder what would happen if I added lemon, have noticed this is added in some recipes. Will give it a go but not today.

mamashaz

Hi all,

my DS's school is having a cake stall on Friday for Comic Relief and he's like me to make meringues - his favourite. I have found a box of fondant icing sugar in the cupboard and wondered if I could use it - it has been there a while and we rarely have icing? The ingredients are icing sugar and dried glucose syrup.

What do you reckon?

Thanks,

Mamashaz

I have just tried to make some and it was a disaster! The mixture would not thicken and it all gloopy in the bowl. Oh well you win some and use lose some ...

Rikki

I would think no, but I haven't tried it. I think the texture would be wrong and the glucose? not sure why that is there in the first place. If only to make a pliable fondant for shaping.

I would stick to good old fashioned normal sugar.

mrcow

I just use egg and normal caster sugar. They come out just fine.

Give some a go with the fondant icing as a trial run first. (the worst that can happen is that you'll have a sweet blob of guck at the end)

greenbee

If it's just got dried glucose syrup in it I'd have thought it would be fine... it's just a different type of sugar (single molecule rather than double).

I'd do it... if the mixture looks funny make meringue discs and have a cake instead of individual meringues. Whatever you end up with will be edible anyway.