| I vaguely remembered reading something about Meringue in a Micro'
several years ago.........searched the library and came up with
the following recipe.
METHOD.
Abandon conventional methods and use a straight forward Royal icing
base.
Seperate one egg white into a bowl,stir with a fork to break up
the white,and add enough icing sugar to form a smooth,firm paste.
This can be rolled into a variety of shapes;although round seems
to be best.
Place on a wel greased baking sheet and cook on high for about 1min.
Slightly less if your oven is more than 700watts and a bit more
if it is 400-500.
In that short space of time they will literally qudruple in size
and dry out.
NOTE. They have a tendency to caremelise if left too long.
Large flat circles tend to do in centre before the edges are done
but for your run of the mill meringues this recipe should do the
trick.
Good Luck.
Bon Appetite.
Alan.
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