Whip up your own easy and tasty French Meringues with this recipe

3 egg whites (jumbo free range eggs)
1 cup of castor sugar
¼ tsp cream of tartar

How to
Meringue sticks to baking sheets like undeserving family and friends to a Lotto winner. So start by lining a baking sheet with a very good quality baking parchment. I find those reusable ones work better than normal baking paper that you discard. Smaller meringues are easier to lift, larger Pavlova-sized ones can be tricky in spite of the baking sheet. So, to make extra sure, you can lightly spray the baking paper with a non-stick cooking spray and then dust it very lightly with some corn flour.

Whip the egg whites and cream of tartar until they reach soft peak stage. (Ergo, the eggs are fluffy and white, but the peaks fall over and do not ‘hold’.)

Now add the castor sugar a spoonful at a time while whisking. You can use a handheld electric whisk, but a stand mixer makes it ever so much easier. Of course only mad cooks attempt to do this with elbow grease and a balloon whisk.

The meringues are ready when all the sugar is incorporated and dissolved. Rub some of the meringue between your fingers to make sure you feel no sugar granules. The mix will be shiny and firm. If you’re still not sure, lift the bowl and tilt it slightly. If the meringue stays put and does not move, it’s ready.

Spoon or pipe either small meringues or a large round circle on a baking sheet. Place in a preheated 90 degree Celsius oven. The larger your meringues, the longer they take. You can either bake them until they are crisp right through, or take them out when there is still a slight marshmallow softness in the middle. Turn the oven off and leave the meringues to cool in the oven with the door closed. Store in an airtight container until you use your meringue.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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