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 g  icing sugar (confectioner's)
115 g  caster sugar (superfine)

1. Preheat oven to 120°C/fan 100°C/250°F. 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