Meringues are really easy if you follow the steps below. They seem to have a reputation (can food have a reputation?) for being notoriously difficult. They’re not.
You could this as a base for pavlova, adding whipped cream and summer berries or as smaller, individual meringues.
- 4 large organic egg whites
- 115g white caster sugar
- 115g icing sugar
Pre-heat the oven to 110C/ 100C fan/gas ¼.
Line 2 baking sheets with non-stick baking paper (meringue can stick on greaseproof paper and foil).
Add the egg whites to a large metal/glass bowl (don’t use plastic). Beat them with an electric whisk on a medium speed until it stand in stiff peaks when lifted.
Increase the speed a bit and slowly add the caster sugar a spoonful at a time, beating the whole time. You’ll notice the mixture goes thick and glossy.
Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Don’t over-mix. The mixture should now look smooth and billowy.
If you want to pipe them (I did) scoop the mixture into a piping bag, no need for a nozzle but bear in mind this can knock some of the air out. Or just scoop spoonfuls of the mixture onto the tray. Use a bit of the mixture to stick the paper to the tray.
Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. If you bake the whole thing it will take around 2½ hours and leave to cool in the oven.
Leave to cool on the trays or a cooling rack. The meringues will keep in an airtight tin for up to 2 weeks. Serve with cream/ice cream and some berries.