Meringue

Meringue

By
From
A Year In My Kitchen

I find almost everyone likes meringues. They feel timeless and homely – not like restaurant food at all in my mind. Meringues can, however, be temperamental and need to be treated with respect. They don’t like moisture, so they are best cooked in an oven on their own. They also react badly to a sudden change of temperature and are therefore better left to cool completely in the oven, otherwise they are liable to crack. To increase this basic quantity all you have to remember is to allow 60g sugar per egg white.

Ingredients

Quantity Ingredient
4 organic free-range egg whites, (at room temperature)
pinch salt
240g caster sugar
1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 150°C. Line a baking tray with baking parchment. Put the egg whites in a clean, dry bowl and add the salt (this will help to break down the whites). Using an electric whisk or balloon whisk, beat the egg whites slowly at first until they break down and begin to froth a little. Increase the speed and beat until stiff peaks form (that stay upright without flopping at all). Add the sugar, a spoonful at a time, beating all the while. Finally, beat in the vanilla. The meringue should be stiff and beautifully glossy.
  2. Place generous spoonfuls of meringue on the baking tray, spacing them evenly apart to allow room for them to expand. Place in the oven and immediately turn the oven setting down to 120°C. Cook for 45 minutes. Turn off the heat and leave the meringues to cool completely in the oven before removing. Store in an airtight container lined with greaseproof paper for up to 3 days.
Tags:
seasonal
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