Meringues make a delicous sweet snack at any time of the day, with there sweet crisp shells. To cook meringues you slowly dry them out in the oven.
Portions: 14-16 meringues
Preparation: 10 minutes
Cooking: 2 hours
- 4 egg whites
- 200g caster sugar
- Preheat an oven on its lowest setting 130C fan/ 140C conv./ gas mark 1. Line to baking trays with baking paper.
- Meringues: Place the eggs in a clean bowl (not plastic). Whisk the egg whites with an electric whisk on a medium speed until they from fluffy peaks. Add the caster sugar slowly, a tablespoon at a time and whisk on a high speed until well incorporated. The sugar should be dissolved and the mixture should be thick and glossy when ready. (do not over whisk).
- To Cook: Place generous spoonfuls of the meringue mixture on the tray leaving spaces between each one. Place the meringues in the preheated oven and leave them to cook for 1 hour, until crisp. Turn the oven off and leave to cool in the oven for 2-4 hours or overnight. The merignues should be dry and crisp when ready. Store the meringues in an airtight container in a cool place.