Meringues

Meringues

By
From
The Margaret Fulton Cookbook
Makes
24 pairs
Photographer
Geoff Lung

The secret to making crisp, light meringues is the timing. You must work quickly once the sugar is added or the meringue will wilt. Avoid damp, humid weather. Most importantly, don’t make them while doing other cooking. The moisture in the air will make the meringues weep. The minute they are cooled they should be packed airtight.

Clean utensils are also essential. Fats, oils and grease, even the slightest bit of egg yolk, will reduce the volume of the meringue. Also, have the egg whites at room temperature – this maximises the air they will absorb when beaten.

Ingredients

Quantity Ingredient
3 large egg whites
1/8 scant teaspoon cream of tartar
1 cup caster sugar
1 cup cream

Method

  1. Preheat the oven to 120°C. Use baking paper to line the trays. Beat the egg whites, slowly at first, until frothy. Add the cream of tartar and now beat quickly by hand, or on highest speed of mixer, until the peaks hold their shape. Gradually add 4 tablespoons of the sugar and continue beating for 2–3 minutes. Add all the remaining sugar and fold in lightly and quickly using a large metal spoon.
  2. Pipe on to prepared trays or shape with two spoons. Leave a space of at least 2 cm between each meringue. Bake until crisp, about 1 1/2 hours, then remove from oven. Turn meringues over, then make a hollow indentation in the base of each, by pressing gently with your finger, so that they can hold a little whipped cream and the two halves will not slip when sandwiched together. Return to the oven for about 30 minutes, or until completely dry and a delicate beige in colour. Remove and cool. Whip the cream until thick, and sweeten and flavour if liked. Sandwich the meringues with the whipped cream, or serve the cream separately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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