Fancy making meringues? Don’t shy away you can do it!
Here’s the recipe for the yummy ones we had at our 25th birthday party.
200g egg whites (you can buy them in cartons these days)
400g caster sugar
Heat an oven and put the sugar in spread quite thinly on a baking tray or similar – heat until the sugar is hot to the touch, but not burnt or caramelizing (around 10 minutes works well)
meanwhile slowly beat the egg-whites slowly in a mixer.
When the sugar is warmed up place the tray near your mixer and now add the sugar to the beating eggs 1 tablespoon at a time.
When all the sugar is mixed in turn up the mixer and beat vigorously for 10 minutes.
Thats it the meringue mix is ready!!
Either take two big spoons and make big meringues and bake them plain or turn in some flavouring or currents or berries or do what we did and make baby meringues.
Turn a piping bag inside out save for the tip that you will pipe from – hang it over a bottle or tall glass and paint it with stripes of food colouring
Now turn it back so the food colouring side is on the inside – don’t worry if it gets smudged it simply won’t matter
Spoon in the meringue mixture making sure there are no air-bubbles
Cut off the tip if the bag ready to pipe
Pipe baby meringues of whichever size you choose onto tray covered in greaseproof paper. Here they are ready to go in the oven.
Bake at 100 degrees for around 35-50 minutes dependent on size if they are minis longer for big meringues
They are ready when you can remove them from the tray and they come away perfectly cleanly
Flavouring? use food flavouring rather than juice or alcohol as that spoils the composition of the mixture