Meringues

I knew what went into meringues, egg whites and caster sugar but I didn't know the ratios or cooking time. It took me ages to find a simple meringue recipe I don't know how people manage to add so many extra ingredients. Eventually I found a really good one, http://www.bbcgoodfood.com/recipes/4630/summer-berry-meringues.

Meringue Recipe:

• 3 egg whites
• 150g caster sugar

With those quantities I made thirteen palm sized meringues, probably call that twelve good sized ones and then you can make up the quantities from there.

Method:

1. Preheat the oven at 1/4 gas (mine doesn't have that setting so I just stuck it somewhere between 1 and 2) for electric 110, fan electric 90.

2. Separate the eggs, all three of them and put the whites in a mixing bowl.

3. Electrically whisk the egg whites, whisk them until they get thick and foamy. If you drag the whisk through the peaks should stay.

4. Weigh out the caster sugar into a bowl.

5. Add the caster sugar to the egg whites a spoonful at a time. Don't add the next spoon until the previous one has been mixed in completely.

6. When all the sugar has been added keep whisking until the egg whites are really glossy they should shine.

7. Line a tray with baking parchment then spoon the meringue mix onto it in circles. I did mine palm sized. 

8. Cook for 2 hours until they are crispy and you can pull them off the tray easily.

 

 Mine turned out pretty well. One issue I noticed was some sugar-caramelised thing that came out of some of the meringues, I think I didn't get all the caster sugar mixed in properly. Something to work on for next time.

 

The recipe I took this from suggested some summer fruits thing to go with it but I didn't have the ingredients so I covered some with raspberry jam instead. It tasted really nice.

It was fun making them, they tasted good and I can't wait to make them again.