Meringues
Make sure there are
no traces of egg yolk in the whites and
that the bowl and beaters are clean
and free of grease as fat interferes with
the volume of the egg white. Use fresh
eggs, as they are easier to separate.
Whisk the ingredients together first at
a low speed until the mixture is frothy.
Stop whisking and place the bowl over
a saucepan of simmering water. The
water should not touch the bowl and
it should be bubbling very gently.
Use an electric beater with a cord long
enough to reach the bowl. It is better
to use an electric beater, as your arms
will get very sore after 15 minutes
using a manual beater. The mixture will
become very stiff and quite difficult
to beat by hand. Make sure the bowl
is big enough to fit properly over the
saucepan. If steam is able to escape,it
can cause burns. After 15 minutes,
remove the bowl carefully and put it
on an even work surface. Lift the bowl
wearing oven gloves to prevent steam
burns. Beat with the electric beater
until meringue is cool. It should be very
thick,glossy and stiff. It is then ready to
be piped,or you can set it aside in the
fridge until you are ready to bake it.
The meringues must be left in the oven
to dry out for a few hours. Store in an
airtight container if you are not going
to use them at once. Once filled, the
meringue must be eaten within a few
hours as the moisture in the filling will
cause it to become soft.
More info
The type of meringue
used in this recipe
is called cooked
meringue. This is
because it is partially
cooked on the stove
before being baked in
the oven. This type of
meringue is extremely
thick and stiff. It
holds its shape well
so it's good to use
when piping shapes.
Use this mixture if
you want to make
piped baskets or
other shapes. It is
an extremely stable
mixture and can be
made in advance
and then safely
stored in the fridge
for up to two days.
Cooked meringue
also maintains its
volume well and is
strong enough to
hold other heavy
ingredients such as
the chopped nuts and
chocolate featured in
this recipe.
Important notes
Use leftover egg yolks to make
homemade custard or add to
whole eggs and make scrambled
eggs, omelette or frittata. Leftover
egg yolks can be covered and kept
in the fridge for two days.
How to line
the baking
trays:
Grease and line
four baking trays:
draw a 20cm
circle on three
lining papers.
Draw about
25 lines of 5cm
each on a fourth
lining paper.
