Meringues sandwiched with whipped cream piled on a plate

Ultimate meringue

  • Rating: 5 out of 5.163 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 16

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

  • Freezable
Nutrition: per serving with cream
HighlightNutrientUnit
kcal210
fat9.6g
saturates6g
carbs31g
sugars30g
fibre0g
protein2.1g
low insalt0.12g
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Ingredients

Method

  • STEP 1

    Heat the oven to 110C/ 100C fan/gas ¼.

  • STEP 2

    Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Goes well with

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    Rating: 5 out of 5.163 ratings
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