Gordon Ramsay gives us a masterclass in meringues – the perfect prepare-ahead pudding
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Use week old egg whites
Older egg whites are better for whisking than fresh – about a week old is ideal. The older they get, the more they liquefy and become easier to whisk.
Low temp and slow cooking
The lower the heat the better, so use your oven’s ‘keep warm’ function if it has one. An Aga’s lowest warming oven is ideal for meringues. The lower the heat, the longer the meringues are going to take to cook, so if cooking on a lower heat than stated, they can take up to 8 hours.
All the equipment you use to make meringues must be scrupulously clean, dry and grease-free. Even the slightest smudge of oil on the bowl or pin-drop of egg yolk in the whites will stop them from whisking properly. It’s best to use a metal bowl as plastic retains traces of fatty substances on the surface.