Meringues

You can’t beat homemade meringue. Try with the first of the seasons strawberries or raspberries topped with whipped cream.


  • 75 mL egg whites (approx 3 small eggs)
  • Pinch of salt
  • 150 grams light brown caster sugar

 

  1. Line two large oven trays with baking parchment. Preheat the oven to 120°C, 275°F, gas 1.
  2. Put the egg whites and salt into a large clean bowl.
  3. Whisk the egg whites until they stand up in soft peaks. The easiest and quickest way to do this is with an electric whisk.
  4. Add half the sugar and beat well.
  5. Add the rest of the sugar bit by bit, beating well after each addition.
  6. The meringue mixture should be thick and glossy. Place spoonfuls onto the lined trays. Alternatively, spoon the mixture into a piping bag fitted with a star nozzle and pipe small nests onto the trays.
  7. Bake the meringues for at least 2 hours – overnight is fine. Basically they just have to dry out.
  8. Let them cool, then store in an airtight container in a cupboard or freezer, where they will keep for several weeks. They go soggy very quickly if left out.
  9. Serve with whipped cream or ice cream and berries or other soft fruit.

Method

  1. Line two large oven trays with baking parchment. Preheat the oven to 120°C, 275°F, gas 1.
  2. Put the egg whites and salt into a large clean bowl.
  3. Whisk the egg whites until they stand up in soft peaks. The easiest and quickest way to do this is with an electric whisk.
  4. Add half the sugar and beat well.
  5. Add the rest of the sugar bit by bit, beating well after each addition.
  6. The meringue mixture should be thick and glossy. Place spoonfuls onto the lined trays. Alternatively, spoon the mixture into a piping bag fitted with a star nozzle and pipe small nests onto the trays.
  7. Bake the meringues for at least 2 hours – overnight is fine. Basically they just have to dry out.
  8. Let them cool, then store in an airtight container in a cupboard or freezer, where they will keep for several weeks. They go soggy very quickly if left out.
  9. Serve with whipped cream or ice cream and berries or other soft fruit.

Ingredients

  • 75 mL egg whites (approx 3 small eggs)
  • Pinch of salt
  • 150 grams light brown caster sugar

 


Note:

The formula for meringues is 2oz/50ml sugar to every 1oz/50g egg white.

The bowl and whisk must be clean and free from any grease (or bits of yolk!), otherwise the mixture will not stiffen properly.

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