I had some spare egg whites in the fridge the other day after making a creme patissiere. Normally I use the egg whites to make an omelette, however this time I wanted to make some meringues. In my house we have always eaten meringues and when I was a child, my mum used to make them to give to the Girl Guide leaders when I went to brownie or guide camp! Meringues are easy but there are a few tricks to follow to ensure that they turn out perfect and that they don’t weep any caramel or liquid.
To make the perfect meringue you need the following ingredients.
3 egg whites
85g caster sugar
85g granulated sugar
Preheat the oven to 100 degrees celcius. Prepare two baking trays with greaseproof paper.
Make sure that you have a greasefree and clean bowl to mix your egg whites otherwise they will not whisk properly. Using a hand whisk or freestanding mixer, whisk the egg whites until they form stiff peaks. Once they are at that stage you can add the sugar. Mix the sugars together in a bowl. I add the sugar one spoon at a time and I let the whisk mix for a minute or so between each addition of the sugar. Once you have added all the sugar, place the meringue mixture in a piping bag. You can then pipe meringues on to the prepared baking trays. Bake in the oven for two hours. Once cooked, turn the oven off and leave them to cool in the oven for a while.
I mixed some double cream with vanilla bean paste to make a nice vanilla cream to fill the meringues with. However to make these more delicious, you could dip the bases of the meringue in chocolate and then sandwich together with whipped cream.