Ultimate meringue

Recipe uploaded by

Angela Nilsen

8 ratings

Recipe by Angela Nilsen

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1. Video tutorial: Making meringues

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

  cakehead rated this recipe

  

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• gsantangeli

  05 January 2009

  gsantangeli commented on this recipe

  The perfect meringue! Crisp on the outside and fabulously chewy on the inside. Very easy too.

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• Dee'.

  16 January 2009

  Dee'. commented on this recipe

  The recipe and method were fine but how do cook a meringue that remains nice and white instead of acheiving a coffee coloured base;I did adhere to the cooking time and emperature.

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• Dee'.

  20 January 2009

  Dee'. commented on this recipe

  Can anybody let me have an answer to my query of the 16/01/09 please,re- the colour of the cooked meringue,please?...Dee'.

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• nettyuk

  23 January 2009

  nettyuk commented on this recipe

  lovely - went down a storm and very easy to make - will do these again

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• Julie

  08 March 2009

  Julie commented on this recipe

  Dee, I would suggest leaving out the icing sugar as it may be this that is causing the coffee colour through caramalisation.

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• Pippa

  11 April 2009

  Pippa rated and commented on this recipe

  

  These were great, chewy on the inside and crisp on the outside. I did however do it wrong on my first atempt, as there was the tiniest bit of egg yolk in the whites and it stopped them forming stiff peaks. Ooops.

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• Joanne

  19 May 2009

  Joanne rated and commented on this recipe

  

  Brilliant recipe - recommended! I made with ordinary eggs and turned out great!

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• Emma

  26 May 2009

  Emma rated and commented on this recipe

  

  Lovely recipe - better than Delia's which is the one I usually use. I thought they were a little bit too gooey in the middle, but everyone else that had one thought I was talking nonsense when I said that and they thought they were just right!

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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

Preparation 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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