Meringues

Category:
YUMMIES
FUN STUFF

Total time:
75 mins

Serves:
Makes 15 meringues

I have been making meringues for years and this recipe was given to me by my dear friend Belinda Don in Edinburgh. It produces pure white beauties and I use the same recipe when making pavlova.

Ingredients

4 egg whites

220g caster sugar

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Tips & Tricks

I use large eggs – the whites weigh approx. 30g each – use 55g sugar for every egg white

Serve with whipped cream and fresh fruit for a delicious dessert

Method

Prep:

mins »

Cook:

mins

Prep: 15 mins

Cook time: 60 mins

1. Line 2 baking trays with baking paper

2. Pre heat oven to 100°C

3. Place egg whites in a VERY clean bowl

4. Whisk until soft peaks are formed and mix is firm enough to keep shape when bowl is turned upside down

5. Add sugar one spoon at a time

6. Mix well in between additions until all the sugar has been used (be patient when adding as this improves the quality of the meringues)

7. Whisk until the meringue mix is thick white and very glossy

8. Using two dessert spoons place 1 spoonful of mix 4 cms apart on baking trays

9. Place trays in the oven for 1 hour and then turn oven off leaving the meringues inside for at least 8 hours

Alternate: If you don’t have the whole day then lower the heat to 70°C after first hour and leave for 4 hours

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