Wednesday, 30 September 2009

Meringues


It's not very pretty. In fact it looks like some ... oh never mind. I never thought meringue making is this easy. It only consisted of 3 ingredients, imagine that! It was so easy even our 14-year-old nephew was able to make it all by himself. Thus the poo-looking mounds in the picture. Hahaha!

Actually he was the one who made the second batch because the first one I made was gone in a minute. Really yummy! The recipe was adapted from Angela Nilsen's The Ultimate Recipe Book

Next time I will make some Eton Mess with it. Thinking of which, I have to hurry up because strawberries will be disappering soon.



Meringues

4 egg whites
115 gm icing sugar (confectioner's)
115 gm caster sugar (superfine)
  1. Preheat oven to 120C/fan 100C/250F. Line baking sheets with parchment or baking non-stick paper.
  2. Beat egg whites with an electric mixer on medium speed until stiff peaks stage (stands up in stiff peaks when the blades are lifted).
  3. Continue beating though this time on high speed. Start adding the caster sugar one tablespoon at a time. Continue beating 3-4 seconds after each addition. It should be thick and glossy after all the sugar has been added.
  4. Sift one-third of the icing sugar on the beaten egg whites. With a metal spoon or rubber spatula, gently fold in it. Continue sifting and folding the icing sugar a third at a time. Do not over mix.
  5. Using a dessert spoon, heap the mixture into small mounds (or you can pipe them) onto the lined baking sheets.
  6. Bake for 1 1/2 hour or until the meringues sound crisp when tapped at the bottom.
  7. Leave to cool completely on a wire rack.
  8. Suggested serving: sandwich two meringues with softly whipped cream

4 comments:

Linguist-in-Waiting said...

Hehe. They sure look like a bunch of, well, never mind. But I am sure they taste super sweet and don't emit a malefactive odor.

drstel said...

sure luv the new look in your kitchen celiaK!
i gave up making meringues due to the way they "sweat" after a while of standing. yun pala, the secret is to dissolve the sugar very well during beating--amply demonstrated by your recipe!

i saw how Gordon Ramsay flattens these things with a palette knife. i prefer to think they look like baby chicks...

lalaine said...

I love meringues! When I make mine, I use a lot of different flavoring liquids (pandan, langka etc) and different colors to give them some spunk. Thanks for sharing.

celia kusinera said...

Yes, Linguist-in-Waiting they do look like it, eh? :)

Stel babe, it's my first time to make these and I couldn't believe how easy it is.

Thanks for visiting Lalaine. Yeah next time I'll put different flavourings in it.