There was a good attendance for our first meeting of the autumn, and everyone enjoyed Jane Sago’s talk entitled “Microwave Magic”.
During the evening Jane conjured up two savoury and two sweet dishes, all of which we were able to sample, and very tasty they were too! Each dish was prepared in minutes, so it really did seem like magic!
There were savoury main courses made with chicken and salmon, and desserts – one, a fruit salad using dried fruit, fruit juice, cinnamon, and cloves, and the other – instant meringues which were garnished with raspberries or strawberry jam and cream. They were all delicious, but the meringues received the highest acclaim as they really did seem to be a magical creation!
I have enclosed Jane’s recipe below for anyone to try for themselves!
MICROWAVE MERINGUES (makes about 30)
350g/12oz icing sugar (approximately)
1 egg white
- Sift icing sugar over lightly beaten egg white. Stir until mixture is a thick, pliable icing, and roll into very small balls (about the size of a walnut). Line a plate with greaseproof paper.
- Put 3 – 5 balls at a time on the plate (spaced out) and microwave them on High for approx 1 minute – and watch as the balls puff into meringues.
- When they are cool use the meringues in desserts. They’re perfect for sandwiching together with whipped cream and fresh fruit.
(Unused mixture can be kept in the fridge for a few days until required. Meringues can be stored in an airtight box.)