Tuesday, 22 January 2013

French Meringues

Meringues are so light and airy, sweet and crisp. They seem to melt in your mouth. But how to make the perfect meringue?

One of the golden rules of meringue making is that all of your equipment must be very clean, without a speck of grease.

What you need

6 egg whites
300 g caster sugar
Pinch of salt
Preheat oven to 150 degrees.
Baking tray with baking paper

What to do

Preheat the oven to 150C
Put the egg whites in metal bowl and beat with mixer until you have stiff peaks. You will know that it's thick enough if you can hold the bowl upside-down. Really works! Leave the mixer running, add the the caster sugar little at a time and salt while mixing, keep it turning for 7-8 minutes. Until the meringue mixer is deliciously white and glossy. Use caster sugar because the small grains dissolve easily in the foamy mixture.

Scoop up a heaped dessertspoonful of the mixture and use another dessertspoon to make an oval shape. Or just drop them in rough rounds, if you prefer. You can also work with a pastry bag.
Place the meringues into the oven. Leave the oven on for 1 hour until the meringues are crisp and sound hollow when tapped on the base. Serve with whipped cream, ice cream, and/or fresh fruit. Mmm. Bon appetit!

The meringues on this photo were made by my sister-in-law.

Thank you Lennie, they were delicious!!!

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