Sunday, 20 March 2011

How to make Meringues

Making crispy meringues is not too hard. I’ve reported this before but it’s worth repeating in an article of its own.

You need to observe a few basics:
  • eggs do not beat well from cold; bring them to room temperature
  • separate the egg whites you will be using cleanly; any yolk is no good
  • do not over-whisk at first
  • use a copper mixing bowl, otherwise you may need to add extra ingredients to get the best effect
Here’s how to make enough meringues to fit a baking tray:
  • 3 eggs
  • 125g finely granulated sugar or caster sugar
Whip the egg whites until they are foamy, then gradually add the sugar while continuing to whip. You want to aim for a mixture that holds its own shape:

Note I use a balloon whisk; this is saves me spending time in a gym. Use a reasonably large one. Once you have the mix stiff enough, shape it into meringues on a nonstick baking sheet:
I shape mine with a spoon as you can see from the shape variants.

Bake in a 90°C oven (190°F for the troglodytes) for 2-3 hours, depending how crunchy you like them. For a drier effect leave them in the oven overnight, to dry out further as the oven cools.

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