Well follow this fool proof recipe for the perfect meringues and it will never let you down.
The ingredients are simple. All you need is:
- 4 Organic Free Range Egg Whites (at room temperature)
- 115g Caster Sugar
- 115g Icing Sugar
Set your oven to 110C and line a baking tray with parchment paper.
In a clean, dry bowl pour in your 4 organic, free range egg whites and beat them using an electric mixer. Once your mixture becomes fluffy and stiff peaks begin to form, your egg whites have been fully aerated. Once you have reached this consistency, crank up the speed of your electric mixer and add the caster sugar. Make sure you only add in the sugar a tablespoon at a time. Ensure that you beat in the caster sugar well before the next addition. Once the mixture is ready, it will look thick and glossy. It is very important to not overbeat your mixture as you do not want all of the air that you have just beaten into the mixture to be beaten out again.
Next, all you have to do is sift in 1/3 at a time of your icing sugar and using a metal spoon, fold it into the mixture. Do not forget NOT to over mix. The mixture should now appear thicker and glossier.
Using a piping bag with a round ended nozzle, pour your mixture into the piping bag and go over to your baking tray. Pipe a small blob into each corner of the parchment paper and flip it over and stick it down onto the baking tray. This will prevent the parchment paper from moving in the oven. Now, I like to pipe small blobs over the tray, leaving enough space for the meringues to swell in the oven, without them spilling into each other. Once you have finished piping out your uncooked meringue batter, take the baking tray and rap/bang it lightly on the surface, this will cause any air bubbles to be removed. Leave your meringues to sit for 5 minutes on the baking tray and then place them in the oven. Leave you meringues in the oven until they are ready. This should take between 1 hr 30 minutes to 1 hour 45 minutes. A way to tell if your meringues are ready, try tapping them very lightly on the top, they should feel hard to the touch and they should turn from a white colour to an almost golden cream colour. Once they are ready, remove them from the oven and leave to stand until completely cold. Once they are completely cold, peel them from the baking tray and serve.
Hope you have enjoyed my fool proof recipe for meringues. If you have any questions or comments, please leave them in the box below!
Ciao for now!