About the Recipe
These taste truly divine, once you have tasted these you will no longer want shop bought ones!
4 large organic egg whites, at room temperature
115g caster sugar (sieved)
115g icing sugar (sieved)
STEP 1 Heat the oven to 110C/ 100C fan/gas 1/4
STEP 2 Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
STEP 3 Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk or stand mixer until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
STEP 4 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.
STEP 5 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. Again, don’t over-mix. The mixture should now look smooth and billowy.
STEP 6 Place the mixture in a piping bag and pipe the meringues, OR, Scoop up a heaped dessert spoonful 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.
STEP 7 Bake for 1 ½-1 ¾ hours in a fan oven ( mine took 2 hours in a fan oven), 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
STEP 8 Turn off the oven when they are ready and leave them in the oven to cool down slowly, this prevents the meringues from cracking OR take them out and 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.
Customise your Meringue Desert with toppings of your choice, such as Ice Cream, Cream, Fruit, Chocolate drops, Yogurt etc
I choose Organic Raspberry Yogurt, Raspberries & Chocolate Drops, simple but Yummy!
This Recipe was recreated & adapted from Angela Nilsen of BBC Good Food and as at 15/2/22 has 203, 5 Star Ratings.