Recipe sites generally make microwave meringues look entirely trivial to cook. But they’re not.
I tried to make them this afternoon and failed horribly, in various ways. Here are some don’ts I learned:
- Don’t set your microwave to anything less than full power. If you set your microwave to, say, half power, it will just be on at full power half of the time (e.g. 5 of every 10 seconds), instead of providing a constant half-power energy rate. You want constant energy, else they will flop every 10 seconds.
- Don’t try just one at a time to experiment, like I did. A single meringue will burn horribly at full power. Cook several at once, so that the full power is nicely divided between the meringues.
- Don’t use less sugar than the recipe says. Most recipes call for 250-300 grams of icing sugar. This is a huge amount of caster sugar, but it will all dissolve easily in your mixture (ever made icing?) and it’s needed to provide the batter with the necessary stiffness.
- Don’t make your meringues too big. They grow at an alarming rate, and making the mounds too big will either cause the centers to be undercooked, or the outsides to burn.
- Don’t arrange the mounds randomly over your cooking plate. Instead, make sure the mounds have equal distance to the plate’s center, arranging them in a neat circle. Especially don’t put a single mound in the middle, even though it looks nice.
Hopefully my attempts will be more successful next time when I take these things into account.
*remembers putting the pizza and those sausage thingies in your microwave* I don’t know how I survived after those lol. Hope the meringues come out fine next time!
I don’t know how you survived those, either.
is comment #1 waar voor alle microwaves? 70% power is 7x full power, 3x no power???
Thanks for the tips, I was looking for a quick micro recipe for meringues to save time I haven’t got. I now know what not to do.
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