How many times do you have a recipe that uses egg yolks and you are left with egg whites? Obvious choose – make some meringues….. but do i want some now? Have I got the time to make them?
Ok. So pop them into a clean and dry container, label the quantity and pop into the freezer for another day.
I have read and used many different recipes for meringues but through trial and error this is my foolproof recipe.
- This is a guide for each egg white. Multiply the quantities according to your requirements.
- 1 egg white
- 55 g caster sugar
- Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with parchment paper (meringue can stick on greaseproof paper).
- Tip the egg whites into a large clean mixing bowl. Beat on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. Add the sugar slowly at this stage as it helps prevent the meringue from weeping later, but don’t over-beat.
- When ready, the mixture should be thick and glossy.
- Drop spoonfuls of the mixture into rough rounds or pip into nests. Bake for 1 -11/4 hours until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.