Basic Meringue
Meringues will keep stored in airtight containers for up to two weeks. Your whites will be very delicate once whipped, so you need to impact them as little as possible and get them into the oven very quickly so that they don’t collapse.
Ingredients
- 6 large egg whites, room temperature
- 1 tsp lemon juice
- 280g caster sugar
one baking tray, lined with parchment paper
Method
- Preheat the oven to 120C fan assisted/gas mark 1.
- In a bowl, whip the egg whites with the lemon juice until soft peaks form – approximately 5 minutes. Slowly beat in the sugar – 2 tablespoons at a time – and continue until stiff peaks form.
- Use a piping bag to pipe dollops of the beaten egg whites onto your prepared baking tray and bake for 1 hour or until set. Turn off the oven and leave the meringues inside to dry for another hour.
TIP: Pipe a dot of meringue in each corner of your baking tray to attach the baking paper – especially handy if you have a fan oven which might blow your meringues out of place.
TIP: If you are making a huge batch and have an oven full of meringues dehydrating, there will be a lot of moisture in the oven – you may need to slightly increase the temperature about halfway through to eradicate the steam.
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