Melt-in-the-mouth meringues are the perfect treats to end off a meal. Here is a quick and easy guide to making them!
- 4 egg whites
- Squeeze of lemon juice
- Pinch of salt
- 200g caster sugar
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.
Slowly add the sugar to the egg whites, beating continuously.
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.
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.
- 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.