PERFECT MERINGUES
• Preheat oven to 150C/300F/M2
• Put the sugar in a measuring (or
similar shaped) jug for easy
pouring
• Follow instructions for Whisking
Egg Whites, page 5. Before you
begin to whisk the whites, add the
cream of tartar, lemon juice and
salt
• When the whites are foamy and
bubbly, add half the sugar,
pouring in a steady stream but not
taking too long, while continuing
to whisk to firm peak stage.
Gradually fold in the rest of the
sugar with a spatula
• Using two spoons, drop the mix in
small, equal sized balls onto the
baking sheets
• Dip your finger in cold water and
smooth down any little tails which
might otherwise darken in the
oven
• Bake for 15 minutes on a low
shelf. Before the meringues colour,
open the oven door and turn off
the heat
• After 10 minutes, shut the door,
turn the oven on to
50C/150F/LOW to dry them out
for an hour. Turn off and leave in
the oven for 3-4 hours
• Peel meringues off the paper. If
they are stuck rub them gently
beneath the paper with a damp
cloth – this will release them
• Store in an airtight tin, where they
will keep for months
Snowy white and crisp, meringues
are always popular at tea time or in
a large variety of desserts. Sandwich
small ones together with whipped
Double Cream, or Brandy Cream
(see recipe page ) or crush and
fold in some whipped cream, place in
glasses, top with berries, or a fruit
fool, and trickle a fruit sauce over the
top.
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CAKES, BISCUITS AND DESSERTS
15
