Ultimate meringue
- Angela Nilsen
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Serves 16
More effort
Prep: 30 mins
Cook: 1 hr and 15 mins - 1 hr and 45 mins
A star rating of 4.7 out of 5.265 ratingsRate
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Learn how to make basic meringues and perfect your whisking skills. These light, crispy baked meringues are the perfect blank canvas for different flavours.
Freezable
Gluten-free
Nut-free
Vegetarian
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Blackberry coulis
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Ingredients
Nutrition
Units:
MetricUS
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4 large organic egg whites
at room temperature
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115g caster sugar
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115g icing sugar
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Nutrition: per serving with cream
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kcal62
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fat0g
low
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saturates0g
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carbs14g
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sugars14g
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fibre0g
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protein1g
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salt0.06g
low
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Method
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step 1
Heat the oven to 110C/ 100C fan/gas ¼.
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step 2
Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
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step 3
Tip 4 large 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.
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step 4
Now turn the speed up and start to add 115g 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.
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step 5
Sift one third of the 115g 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 remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.
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step 6
Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
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step 7
Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
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step 8
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.
RECIPE TIPS
NOT QUITE WHAT YOU'RE LOOKING FOR?
Try these variations, Hazelnut meringues with hazelnut praline & chocolate sauce, Almond meringue with summer berries or Pecan toffee meringue with mulled pears.
Recipe from Good Food magazine, June 2003
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A star rating of 4.7 out of 5.265 ratings
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