I’m never buying meringues again. Five minutes in the kitchen produced a whole load of these.
- The white of one medium egg
- 250-300g icing sugar
Put the white of egg in a medium sized bowl and mix in about about 250g icing sugar. I didn’t even bother sifting it. Mix it well until it forms a firm, pliable dough that’s not sticky, a bit like fondant icing. You may need more than 250g of icing sugar – depends on the size of the egg. Break off walnut-sized pieces, roll them briefly in your hand until they are more or less spherical, and place 3 or 4 of the balls on a piece of kitchen paper on a cold plate. Make sure they are well separated or they’ll expand and merge into one big meringue… Put in the microwave and cook on full power for about 1 – 1.5 minutes depending on the power of your microwave (ours is 900W and it took them just over a minute). Take them out of the microwave and put them on a cake rack to cool and dry out. Continue cooking them 3 or 4 at a time. One egg white made about 12 meringues. They are less robust than shop-bought meringue nests and break very easily – which makes them ideal for Eton mess!