Heather's Meringues

Ahem... so either I'm just extra devoted to this blog, or... I'm going a little crazy here with nothing to do. Anyway, I debated whether or not to wait for someone else to post a recipe but then thought I may be waiting for some time. :) So I thought I'd just go crazy and keep posting while I'm in this frenzied cooking mode which won't last forever.

So, this was my first time making meringues which were a childhood treat that a lovely family friend used to make (Aunty Heather) and they were a lot easier than I thought they would be! You eat them plain any time of day (preferably with tea), or fill them with whipped cream for a extra yummy dessert! Ahh... heaven in a white puff of sugar... pretty much.

Meringues

Weigh egg white
Same weight granulated sugar
Same weight castor sugar (extra fine sugar, but I used granulated/normal and it worked)

I used:
4 egg whites
1 cup granulated sugar
1 cup castor sugar

Beat egg white till fluffy (quite a decent amount of time), add granulated sugar, beat until stiff. Fold in castor sugar.

Drop in spoonfuls onto baking sheets lined with wax paper/brown paper, about 1" apart. Swirl to create round, spiked meringues.


Bake at 250C for 20 minutes. Turn off oven, leave in warm oven to dry for 2 hours. Meringues should be completely dry inside (you'll to have to sample one to make sure). If not dry, keep in a very low, warm oven for several hours (or in a warming draw), it's important to keep checking (sampling) :).




4 egg whites makes 60 meringues.

Next time... creme brulee!