Meringues
There's nothing quite like a stack of billowy meringues piled on a tea table, so why not give these a go?
Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1½ hours plus cooling- Video tutorial: Making meringues
- Heat the oven to 150C/fan 130C/gas 2. Line 2 baking sheets with baking parchment. Put the egg whites in a large, clean bowl and beat them with an electric whisk or mixer at a slow speed. Once they are looking frothy increase the speed to medium and whisk until you have a stiff foam that stands upright on the beaters. Don't overbeat or the egg whites will look fluffy and lumpy.
- Whisk in the sugar a tablespoon at a time on high speed and keep whisking until you have a stiff, glossy meringue - this can take up to 10 minutes. The sugar should be fully dissolved by this point.
- Spoon the meringue onto the baking paper using a large metal spoon. you can either make 12 large ones or 24 smaller ones (if you plan to sandwich them together with whipped cream). Don't worry about the shape, just smooth down any really spiky bits with a wetted finger. (If you want to make mini pavlovas then shape each meringue blob into a nest shape with a teaspoon). Put the meringues in the oven and turn the heat down to 140C/fan 120C/gas 1 and cook for 1 hour. Turn the oven off and leave them to cool in the oven.
Flavoured meringues
To make hazelnut meringues fold 3-4 tbsp roasted and chopped hazelnuts through the mixture once you have beaten in all the sugar. Fold 2 tbsp cocoa or grated chocolate through the mixture for chocolate meringues. Keep the chocolate in swirls for a more dramatic effect. Add a bit of spice by folding 1 tbsp of crushed pink peppercorns mixed with 2 tbsp demerara sugar through the mixture and sprinkling a little more of each on top of the meringues.
Per meringue
70 kcalories, protein 1.1g, carbohydrate 17.5g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.06 g
Recipe from olive magazine, April 2009.
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Ingredients
- 4 egg whites , at room temperature
- 200g golden or white caster sugar
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With just 10 minutes prep before it goes in the freezer, this is a smart yet easy way to end a meal
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Difficulty and servings
Makes 12
Preparation and cooking times
Ready in 1½ hours plus coolingIngredients
- 4 egg whites , at room temperature
- 200g golden or white caster sugar
Per meringue
70 kcalories, protein 1.1g, carbohydrate 17.5g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.06 g
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24 March 2009
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13 April 2009
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