I had 4 egg whites left over after making a tray full of posh jammy biscuits
so I made some meringues!
This meringue recipe is so simple and quick I don’t know why I don’t make them more often.
Only 2 ingredients!
Crunchy clouds with a soft center!
Ingredients : for about 20
Preparation time : 10 mins
Oven time : 1 hour plus cooling time
4 egg whites
How to: Turn the fan oven on to 130°C (regular oven to 150°c), then beat the egg whites in a large clean bowl until foamy and stiff and the egg whites stand up on their own. Add the sugar bit by bit whisking after each addition until the meringue is thick and glossy and the sugar has completely dissolved. Spoon the meringue on to a lined baking tray, using small or large spoonfuls as you wish. Turn the oven down to 120°c (or 140°c) and bake the meringues for 1 hour, then turn the oven off but leave the meringues in the oven until they and the oven have cooled or even overnight.
They can be eaten straight from the oven or when cool and spread with cream. They can be used in this ice cream cake or served with fruit.
Meringues can be stored in an air tight box for a couple of weeks and it’s a good way to use up left over egg whites!