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- 6 egg whites
- 3/4 cup sugar
- 3/4 cup very white flour
- 1/2 coffee spoon cream of tartar
- 1/2 coffee spoon bland cooking oil, plus a little to prevent sticking.
- 1/2 coffee spoon neroli concentrate (Of course, you can substitute any flavoring you like.)
- Beat the egg whites until stiff, but not dry, adding the cream of tartar and the sugar gradually during the beating.
- Thoroughly mix in the oil, neroli, and flour.
- Lightly oil a microwavable dinner plate. Place 7 heaping coffee spoons of batter on the plate each time, leaving a separation of about an inch around each.
- Microwave according to the desired texture. I like the meringues just a little soft, so I microwave in my 1200-watt machine for 3 minutes and 10 seconds on medium-low. Using more power and less time produces harder meringues, but you'd be surprised at how easily they start to scorch. As each batch is being microwaved, prepare the next batch on a second plate, re-oiling the plate each time.
- Allow the meringues to cool for two minutes before using a spatula to gently remove from the cooking plate.
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