Meringues are one of our all-time favourites here at Kitchenways HQ. They're a versatile little treat that can be enjoyed throughout the year in a variety of delicious ways. For summer we love the haphazard beauty of an Eton mess and a super indulgent chocolate praline roulade for winter.
Made using everyday store cupboard ingredients, chances are you won't even need to pop to the shop. However, you do need to bare this top tip in mind; your eggs should be the freshest possible for the best results.
3 large eggs
150g caster sugar
There are two important aspects to creating the perfect crunchy on the outside, chewy on the inside meringues; the whisking and the baking. Here’s our tried and tested method:
Pre-heat the oven to 100°C, gas mark 1.
Dedicate your oven to the meringues as you need to totally cool them in the oven after baking so that they are partly baked and dry out slowly.
- Separate the whites of the eggs from the York. Place the 3 egg whites into a small bowl and check for bits of shell before transferring into a mixing bowl.
- Start whisking on a slow speed for around two minutes or until the whites have become bubbly.
- Turn up the mixing speed to medium for a further minute, then turn the speed up to the highest possible. Keep mixing the whites through the soft peaks stage, continuing until the peaks become stiff.
The test for stiff peaks is that they shouldn’t fall off the whisk. Keep in mind that over whisking the whites will cause the bubbles to burst and the meringues to weep
- Start to incorporate the sugar a tablespoon at a time, with the whisk on a fast setting, until your meringue mixture taken on a glossy sheen.
- Line a tray with parchment paper.
- Using a dessertspoon, scoop the meringue mixture and use a second spoon to create a oval shape, gently dropping the mixture onto the baking tray.
- Bake for 1 ½ to 1 ¾ hours in a fan oven, or 1 ¼ hours in a conventional or gas oven. You are looking for a pale coffee colour.
- Switch off the oven and leave the meringues in the oven until they have completely cooled.
The meringues can be kept for up to two weeks in an airtight container, or frozen for a month