Sunday, December 4, 2011

3-step Meringues


2 eggwhites
1/2 cup (110g) caster sugar
4-5 drops pink food colouring

1. Preheat oven to 100C. Line a large baking tray with baking paper.
2. Using an electric mixer, beat eggwhites until soft peaks form. Add sugar, 1 tbsp at a time, beating constantly until thick and flossy. Gently fold through colouring for a swirled appearance.
3. Spoon meringue into a large piping bag with 1 fluted nozzle. Pipe meringue onto tray. Bake for 2 hrs. Turn oven off. Cool oven with door ajar for 3 hrs. Serve.


1. Separate eggs carefully : eggwhite won't foam up
if there are egg yolk traces in them.
2. Add sugar gradually and make sure it is well dissolved.
To test, rub a little eggwhite mixture between your
fingers; if grainy, continue to beat until smooth.
3. The way the meringue is shaped before baking
is the way it will remain. To make peaks and swirls,
use the back of a spoon.
4. Bake meringues on the lowest rack in the oven to
prevent colouring and overcooking.
5. Leave meringue in oven to dry (and become crisp)
overnight, if possible.

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