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!)