Meringues

True Love
0 serving
Rate this recipe
Eggs

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

4.00 eggs — large
2.00 ml salt
210.00 g castor sugar
FILLING
250.00 ml cream — fresh, whipped
fruit — in season or bottled
Tap for ingredients
Tap for ingredients

Method:

First separate the eggs, placing the whites in a large grease-free bowl.
Put the yolks into a covered container, chill and use for something else.
Whisk egg whites and salt, using a rotary whisk or hand held electric whisk, until the mixture is thick, white and stands in stiff peaks. Take care not to overwhisk or the egg whites will turn watery.
Whisk in about two thirds of the sugar, a tablespoon at a time until completely incorporated and the meringue is stiff again before adding further sugar.
Fold in the rest of the sugar a little at a time, using a metal spoon.
The meringue is now ready to spread or pipe.
Spoon into a piping bag with a sear nozzle or use two tablespoons. Fill one spoon with meringue and use the other to scoop the meringue onto the paper.
Pipe the meringue onto baking sheets lined with non-stick baking paper.
Bake the meringues in a cool oven at 100 ºC for about two hours. After an hour turn the baking sheet around to ensure that the meringues cook evenly. The meringues should be crisp and dry and peel off the paper easily.
If they still stick, bake for a further 30 minutes. Leave meringues to cool, then peel off the paper and store in an airtight container for up to a week.
Serve as they are or sandwich or fill with whipped cream and top with chopped fruit or bottled fruit filling.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.