Meringues are a great finish to a meal and even more impressive when you’ve made them yourself. Unlike the pavlova recipe, meringues are just eggs and sugar. They can be shaped into nests if you have a piping bag. Don’t let this put you off though, I just spooned them onto the baking sheet and dabbed a small peak with the spoon.
4 large egg whites
125g caster sugar
125g Icing sugar
You’ll also need an electric mixer, hand or worktop as well as a sieve.
Preheat the oven to 100 degrees centigrade. Line a baking tray with parchment paper.
Like the pavlova, separate your egg whites into a bowl and mix until they look dry and have soft peaks.
Now add the 115g of caster sugar, one spoonful at a time while continuously beating the egg white mixture. The mixture should be thick and glossy now.
Sieve one third of the icing sugar at a time, over the mix and gently fold in with a large metal spoon, until all the icing sugar has gone.
Use one dessert spoon to lift the mixture out and another to push it onto the baking tray.
Bake for a minimum of 90 minutes in a fan oven. The meringues should feel light and crisp to touch and have a very light caramel colour.
I serve my meringues sandwiched together with whipped cream and strawberries.
Enjoy your baking. Let me know how you get on.