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.