Meringue is a great decoration for your cakes, pies, and even cupcakes (for example blueberry cupcakes, yumm!)
Meringue is also ridiculously easy to make, the hardest part is watching your meringue cook in the oven.. easy, yet so sweet and a bit underrated. Let's bring this classic back!
What you need;
☺ 4 large egg whites
☺ 115g caster sugar1
☺ 15g icing sugar
☺ 15g icing sugar
TIP1; Just to point out, I've done meringue with using only caster sugar, not icing sugar. The texture is not quite as nice as with this recipe, but if you don't have icing sugar, you can definitely use caster sugar instead!☻
TIP2; Make sure that your equipment is clean - any grease might ruin the meringue!
TIP3; Eggwhites separate more easily if you keep the eggs in colder temperature. Also, few days 'old' eggs make better meringues than fresh eggs - believe it!
TIP4; To make lightly pink meringue, add a bit of red food coloring. Makes it so much more yummy-looking!
1) Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets.
2) Tip the 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.
3) Now turn the speed up and start to add the 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.
4) Sift a third of the 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 icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift. ☺
5) 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 a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.
And then..? Well, then you're ready! Easy, isn't it?
~ Enjoy! ~