Saturday, 3 March 2012

Meringues the easy way....

Meringues are a 'frequent bake' in our house for several reasons; we like them, they are gluten free, they are a  make a quick but impressive pudding if unexpected guests call and they are easy to make.

The essential thing is to have all the equipment absolutely grease free, otherwise the mix won't go as stiff as you need it.

This is the recipe I use:

Ingredients

3 egg whites
6oz caster sugar

Method
  • Pre-heat the oven to 100C for electric fan oven; Gas mark ¼
  • Whip the egg whites until they are stiff and stand in peaks. (An electric mixer is better for this.)
  • Mix in half the sugar and whip again until the mixture is stiff (when the mix is ready you can hold the bowl upside down above your head - I know: I've done it!)
  • Then fold in the remaining sugar.


  • Arrange in spoonfuls on a baking parchment lined baking tray, lifting the spoon away to form a peak on each 'blob' of mixture.

  • To create meringue nests, use a spoon to build up the edges and hollow out the centre of a larger spoonful of mixture (see photo).
 


  • Place towards the bottom the oven for 40 mins. 
  • NB It is worth checking part way through the 40mins to make sure the meringues are staying white. If you see any significant colouring open the oven door for a few minutes to cool it down. Then allow the baking to continue as before.
  • Leave in the oven until the oven is cool. The meringues will then come away from the parchment easily. 
  • Stored in an airtight container they will keep for a few weeks (Ha!)

4 comments:

Jean said...

Elizabeth, these look so easy and gorgeous. Believe it or not, apart from what goes on top of a lemon meringue pie, I have never ever made meringues.....now I feel compelled to do it !!

Food, Fun and Life in the Charente said...

These look very good. My never fail mixture is 1 egg white, 250g sugar, 2 teaspoon white vinegar, 2 Tablespoons boiling water, 1/2 teaspoon vanilla, 2 teaspoons baking powder. Beat all ingredients except BP until very stiff, takes a while. Add BP. Put spoonfuls on baking tray, or waxed paper. Bake at 100C for 10 to 15 minutes then turn off oven and leave over night. I always seem to have one egg white spare seldom more!!! I have kept these for ages in a tin. Have a good Sunday. Diane

Colin and Elizabeth said...

Wow, I can't believe you've not made any after all the fantastic things you bake! I don't know anyone with a larger repertoire! I'm sure yours will work out much more refined looking than my blobs!!

Colin and Elizabeth said...

That's a new recipe for me to try, Diane!