Description
A basic guide showing you how to not screw up a meringue. And how to achieve that crispy outside and that soft, pillow-like inside.
Ingredients
- 120 grams Egg Whites
- 150 grams Icing Sugar
- 1 teaspoon Creme Of Tartar (optional)
Preparation
Preheat oven to 110ºC (230ºF). Line a baking tray with greaseproof paper or a silicone mat.
Add egg whites to a clean bowl. Use an electric beater or whisk to beat egg whites to soft peaks (peaks should still curl down when you lift up the whisk/electric beater).
Gradually add icing sugar while beating to stiff peaks. You want the mixture to be smooth and glossy. This would be a good time to add creme of tartar if you’re using it, and then whisk it through.
Spoon nice big rustic blobs of meringue on lined tray, or you can use 2 large spoons to quenelle the meringues. Bake in the oven for 50–60 minutes.
When you take the meringues out of the oven, set aside for 5–10 minutes.
Carefully lift the meringues off the baking tray and transfer them onto a plate or store in a container. You can eat them just as they are, use them to garnish desserts you make in the future, or you can make mini pavlovas. Enjoy!
