Ultimate meringue

Recipe uploaded by

Angela Nilsen

5 ratings

Recipe by Angela Nilsen

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1. Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
2. Tip the egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
3. Now turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
4. Sift a third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
5. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Per serving with cream

210 kcalories, protein 2.1g, carbohydrate 31g, fat 9.6 g, saturated fat 6g, fibre 0g, salt 0.12 g

Latest comments and suggestions

• Vivo

  18 February 2008

  Vivo rated and commented on this recipe

  

  Simplicity itself, the turned out perfectly and all thats needed is sugar and egg whites. top marks.

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• Di Orson

  29 March 2008

  Di Orson rated and commented on this recipe

  

  Normally I cant make Merignues, but this recipe worked wonderfully and its so easy

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• munch

  04 May 2008

  munch rated and commented on this recipe

  

  Worked perfectly, by far the easiest and most fool-proof meringue recipe I have tried

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• AlisonInglehearn

  28 May 2008

  AlisonInglehearn commented on this recipe

  Finally a fantastic recipe for meringue which worked beautifully. Crisp on the outside and chewy on the inside. Worked well with brown bread ice cream ( the custard base for which generated the egg white) and raspberries.

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• John

  06 July 2008

  John rated and commented on this recipe

  

  does what it says on the tin, even if you use a casserole dish because it was left in the flat i moved into and i am a skint student who can't afford a baking try (i will have money some day, maybe)

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• Jo

  09 July 2008

  Jo commented on this recipe

  This was absolutely brilliant - I had never made meringues before and it was totally fool proof!!

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• cakehead

  22 August 2008

  cakehead commented on this recipe

  My first attempt at meringues - this recipe was so simple and they tasted delicious. Loved the chewy centre - I'll definitely make again.

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• cakehead

  22 August 2008

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Ingredients

• 4 large organic egg whites , at room temperature
• 115g caster sugar
• 115g icing sugar

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Difficulty and servings

Serves 16

Preperation and cooking times

Cook 30 mins

Ingredients

• 4 large organic egg whites , at room temperature
• 115g caster sugar
• 115g icing sugar

Per serving with cream

210 kcalories, protein 2.1g, carbohydrate 31g, fat 9.6 g, saturated fat 6g, fibre 0g, salt 0.12 g

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