MERINGUE

Ingredients
4 egg whites, at room temperature

Pinch salt

220g (1 cup) caster sugar

Method
Step 1

Preheat oven to 120C. Measure and prepare all your ingredients.

Step 2

Bring your eggs to room temperature before using them. When you separate the egg
whites from the yolks, separate each egg into a small dish or ramekin rather than straight
into a large bowl.

Step 3

The salt will help to stabilise the meringues and help them stiffen before the sugar is
added.

Step 4

Line 2 large baking trays with non-stick baking paper. Have all the required utensils on
hand.

Step 5

Place the egg whites and salt in a large, clean, dry mixing bowl. Make sure your egg
whites, bowl and whisk attachment/s are free of any water, or fat such as butter, oil or egg
yolks, as this will inhibit the egg whites from incorporating air and producing a good
volume. Use an electric mixer or electric hand beaters to whisk the egg whites until soft
peaks form.

Step 6

Add the sugar, a spoonful at a time, whisking until just combined. The sugar should be
added gradually but there is no need to whisk well after each addition. If the sugar is
added too slowly, the resulting mixture will be fluffy and not smooth and will give the
final meringues an open texture.

Step 7

After the last of the sugar has been, added, continue to whisk for a further 2-3 minutes or
until the mixture is very thick and glossy, all the sugar has dissolved and a long trailing
peak forms when the whisk is lifted. The best way to test if all the sugar has dissolved is
to rub a little of the mixture between your thumb and forefinger.

Step 8

If it is smooth, all the sugar has dissolved. Keep a close eye on the mixture and stop
beating as soon as it reaches this stage. If the mixture is overbeaten, the meringues will
collapse during cooking and beads of sugar will form on their surface.

Step 9

Use teaspoons to spoon the mixture onto the lined trays to form the meringues. As a
guide, each meringue will be about 2 level tablespoon measures of mixture.

Step 10

Place the meringues into the oven and reduce the temperature to 90C. When you place
the meringues in the oven, the initial slightly higher temperature sets their outsides. The
lower temperature then dries the meringues rather than bakes them. Leave the oven on for
1 1/2 hours or until the meringues are crisp and sound hollow when tapped on the base.
Turn the oven off and allow the meringues to cool in the oven - this will take 3-4 hours.

Step 11

The meringues will have a crisp, light texture and a very pale, even, off-white colour.