Dessert

Tasty Meringues

Thought I’d share a recipe of some yummy meringues I made for a birthday party a while ago. The texture was very light and yummy. Very hard to get a recipe that actually works.I eventually found one that kind of worked for me (with a few tweaks).

Used the Recipe below:
 

My Version

Ingredients:
4 Large Eggs at Room Temperature
115g Castor Sugar
115g Icing Sugar

1 Tbpsn Cornstarch
1 Tbspn Vinegar

Method:
Preheat the oven to fan 100C (I preheated the oven to 140C so that the duration of the baking time could be reduced. I then baked it for 30mins on 140C and reduced the temperature thereafter to 100C and baked it for an extra 10 – 15mins)

Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on grease proof paper and foil).

Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be 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 with cornstarch and vinegar . Again, don’t over-mix.

The mixture should now look smooth and billowy, almost like a snow drift.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape or just drop them in rough rounds, if you prefer.

Bake for 1 1⁄2-1 3⁄4 hours in an oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. (If baked at 140C, see first part of method)

Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream

Notes:
If you want to get a perfectly round shape, use a cup and draw an outline of a circle onto the grease-proof paper.
This should help you when spooning the mixture onto the tray.

PS: I topped mine with whipped  fresh cream mixed with some full cream flavored yogurt,  berries and some icing sugar sifted on top.  

Goodluck 🙂

 

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