Meringue recipe

Meringue recipe

Perfect your whisking skills of these light baked meringues – an empty canvas for tasty flavour combinations

Diet and additional info



Heat the oven to 110C/ 100C fan/gas .

Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

Tip 4 large egg-whites right into a large clean mixing bowl (not plastic). Beat them on medium speed by having an electric hands whisk before the mixture resembles a fluffy cloud and stacks up in stiff peaks once the blades are lifted.

Now turn the rate up and begin to include 115g caster sugar, a dessertspoonful at any given time. Continue beating for several-4 seconds in between each addition. It’s vital that you add some sugar gradually at this time because it aids in preventing the meringue from weeping later. However, don’t over-beat. When ready, the mix ought to be thick and glossy.

Sift 1 / 3 from the 115g icing sugar within the mixture, then lightly fold it along with a large metal spoon or rubber spatula. Still sift and fold within the remaining icing sugar another at any given time. Again, don’t over-mix. The mix should now look smooth and billowy.

Scoop up a heaped dessertspoonful from the mixture. Using another dessertspoon, ease it to the baking sheet to create an oblong shape. Or simply drop them in rough models, if you like.

Bake for 1 -1 hrs inside a fan oven, 1 hrs inside a conventional or gas oven, before the meringues seem crisp when drawn on underneath and therefore are a pale coffee colour.

Leave to awesome around the trays or perhaps a cooling rack. (The meringues will retain in an airtight tin for approximately 2 days, or frozen for any month.) Serve two meringues sandwiched plus a generous dollop of softly whipped double cream.

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