Meringues
The perfect meringue recipe for nests, decorations and even pavlova
Meringues
The perfect meringue recipe for nests, decorations and even pavlova
Ingredients
- 2 egg whites 60g
- Pinch of cream of tartar
- 120 g sugar
- 5 ml vanilla essence
- Pinch salt
Instructions
- Preheat your oven to 130°C. Prepare your baking tray, by covering it with rice paper or baking paper.
- In a clean, dry, glass bowl beat (with a whisk or electric mixer) the egg white until it is foamy. Add the cream of tartar (the acidity of which will help to create a stable foam in the meringue). Continue beating until the egg whites have reached the stiff peak consistency.
- They should be firm enough that the bowl can be tipped upside down without them moving.
- Adding a little at a time, beat in the sugar, a little at a time. The mixture should become even thicker and should start to have a gloss to it.
- Spoon or pipe the mixture onto the prepared tray in the desired shape.
- Place the baking tray in the preheated oven for about 15 minutes, then reduce the heat of the oven to 100°C, and bake for a further 2 hours. If they come away easily from the tray they are cooked. If very large or the weather is humid, leave for longer.
Notes
For a variety of different meringues, you can vary the type of sugar used in the meringue, for instance brown sugar can be used. You can add chopped nuts or crushed berries to the mixture before spooning out to create a few other variations.
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