INSTRUCTIONS
- Ensure all your equipment is clean and completely free from any grease before starting.
- Pre-heat your oven to 110°c (100°c for fan assisted ovens or Gas Mark ¼) Line a baking sheet with some greaseproof paper and set aside.
- In your clean bowl, whisk your egg whites until they reach soft peaks. Using an electric hand whisk is preferable, as it will ensure a steady whisking speed and take less time, although whisking by hand is of course possible too.
- Once your egg whites have reached soft peaks, continue to whisk whilst them whilst adding the sugar a spoonful at a time, ensuring each spoonful is mixed in before adding the next.
- As you add the sugar, you should see the mixture start to thicken and become a glossy white. Continue to mix until all the sugar is added and the mix has reached stiff peaks.
- Once the mixture has reached stiff peaks, you are ready to make your meringue shapes. You can use a piping bag to create uniform meringues, or simply spoon them into little mountains. This recipe will make about 4 large meringues or 6 medium meringues.
- Spoon or pipe your meringues onto the pre-lined baking sheet, leaving a little space between each. Place the meringues into your pre-heated oven and bake for 1.5-2 hours, depending on the size of your meringues (the smaller the meringue, the quicker they'll bake).
- After your baking time, switch the oven off and leave the meringues in. Allow them to cool in the oven before removing - this helps prevent the meringues from cracking from the sudden change in temperature outside the oven.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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