A basic guide showing you how to not screw up a meringue. And how to achieve that crispy outside and that soft, pillow-like inside.
- 3 egg whites
- 150 g of icing sugar
- 1 teaspoon creme of tartar (optional)
1. Pre-heat your oven to 110 degrees Celsius.
2. Line a baking tray with greaseproof paper or a silicone mat.
3. Add your egg white to a clean bowl. Use an electric beater or whisk to beat the egg white to soft peaks, meaning that the peaks should still curl down when you lift up the whisk/electric beater.
4. Gradually add your icing sugar while beating to stiff peaks. You want the mixture to be smooth and glossy. This would be a good time to add your creme of tartar if you're using it, and then whisk it through.
5. Spoon nice big rustic blobs of meringue on your lined tray, or you can use 2 large spoons to quenelle your meringues. Bake in the oven for 50-60 minutes.
6. When you take the meringues out of the oven, set them aside for 5-10 minutes.
7. Carefully lift the meringues off the baking tray and transfer them onto a plate or store in a container.
8. You can eat them just as they are, use them to garnish desserts you make in the future or you can make mini pavlovas etc. Enjoy!