January 17, 2014 by dgarnett2013
Meringues – DG
- 4 egg whites
- 240g caster sugar
If you have less egg whites, just use 60g sugar for each egg white. The key to meringue success is all in the technique (and using an electric mixer), which is this:
Use spotlessly clean equipment – no grease at all.
Beat the egg whites alone till they are stiff.
Then beat in the sugar bit by bit – the better the sugar is beaten into the egg whites, the less likely your meringues are to seep. Beat the sugar in for ten solid minutes – or more. You can over-beat egg whites, but it is hard to do so.
Heat the oven to 150 ℃. Put the meringue mixture on blobs on a baking tray lined with baking parchment or a silicon sheet, put them into the oven immediately turn the oven down to 120℃.
Bake until they are just done and one comes away from the baking tray – about 40 mins. If you can, leave them in the oven to dry out with the oven turned off and cooling down.
Eaten the day the Lysters came over.