Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 16
Total Time (median): tell us
Ingredients
- 4 large organic egg whites at room temperature
- 115 grams caster sugar
- 115 grams icing sugar
Preparation
Preheat the oven to fan 100C/conventional 110C
1. Line 2 baking sheets with Bake-a-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
2. Tip the egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted (pic 1).
3. Now turn the speed up and start to add the caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy (pic 2).
4. Sift a third of the icing sugar over the mixture,then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
5. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for one and half to one and three quarters of an hour in a fan oven, one and a quarter hours in a conventional or gas oven until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack.
