Name Meringues


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* 2 egg whites, size
* 3 50g (2 oz) granulated sugar
* 50g (2 oz) castor sugar
* Few drops colouring, if liked

OVEN: Pre-heat to cool (120°C, 250°F, Gas No. 1/2).
1. Prepare baking sheets by covering with lightly-oiled greaseproof or silicone paper.
2. Place egg whites in a grease-free bowl.
3. Whisk until stiff and dry.
4. Whisk in granulated sugar and continue to whisk until as stiff as before. Add few drops of colouring, if liked.
5. Fold in castor sugar lightly with a metal spoon.
6. Pipe rosettes with a large star nozzle or place 15ml spoons (tablespoons) of meringue on prepared baking sheets. Place in the oven and leave door slightly ajar. Dry out for 3-4 hours or until the meringues are firm and crisp. They should remain perfectly white, or pale in colour, if colouring is used.
7. Cool on a wire tray. Place in lined airtight tin and store in a dry place.
NB: The meringues will keep for several weeks.

Makes: 12-16 small meringue shells.
Preparation time: 20 mins
Cooking time: 3-4 hrs

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