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“From Phil Vickery's Proof of the Pudding. These are a little sweeter than regular meringues and are not especially pretty, but are fine for using in recipes where they get crushed up. Not yet tried.”
8-10 meringues

Ingredients Nutrition


  1. Lightly beat the egg with a fork and gradually mix in enough icing sugar to make a stiff dough. The dough needs to be pliable but not sticky.
  2. Mould into small balls the size of a walnut.
  3. Cover a large microwaveable plate with a circle of baking parchment.
  4. Arrange four of the meringue balls on top of the parchment, placing them a good distance apart from one another.
  5. Cook on high power (700w) for about 1 - 1.5 mins or until the meringues are puffed up and firm.
  6. Repeat with the remaining mixture.
  7. Allow to cool.

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