Melt-in-the-mouth meringues are the perfect treats to end off a meal. Here is a quick and easy guide to making them!
INGREDIENTS
- 4 egg whites
- Squeeze of lemon juice
- Pinch of salt
- 200g caster sugar
METHOD
Step 1
Preheat oven to 120°C and line a baking tray with baking paper. Place the egg whites, lemon juice and salt in a large bowl. Using an electric beater, beat until stiff.
Step 2
Slowly add the sugar to the egg whites, beating continuously.
Step 3
Continue until the mixture is shiny and stiff. If you cut into it with a knife and can still see the cut, it’s ready.
Step 4
Spoon the mixture into a piping bag and pipe on to the tray in 10 cm wide spirals. Bake for 1 hour to 1 hour 30 minutes, until just crisp but still white. Let cool completely before removing
from the oven. Store meringues in an airtight container.
TIPS:
- DO remove the eggs (or egg whites if you have already separated them) from the fridge in advance so they’re at room temperature.
- DO line a baking tray with baking paper, but don’t grease the tray.
- Do use clean, dry utensils. Even the tiniest trace of moisture or grease will ruin your meringues.
- DON ’T skimp on the whisking. You should be able to turn the bowl upside down over your head without the whisked whites moving. (Kids love to test this!)
- DON ’T remove hot meringues from the oven straight away – the temperature change can cause them to crack. Turn the oven off and leave them inside until it is cool.
- DON ’T make meringues on a humid day.
