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you are here: Recipes | Basic Meringue Recipe |
Basic Meringue Recipe
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Basic meringue
Soft pillows of marshmallow surrounded by a crisp outer crust, meringue not only delicious but also easy to make!
Recipes and styling Katelyn Williams
Photographs Angie Làzaro
(makes 2 large discs or 15 small meringues)
4 egg whites, at room temperature
250g castor sugar
few drops vanilla extract
1. Place egg whites in a large bowl and whisk until soft peak stage.
2. Gradually add the sugar in small amounts, whisking until stiff peak stage.
Whisk in vanilla.
3. Drop spoonfuls of the meringue on a lined baking sheet
or place in a piping bag and pipe into discs or shapes.
TO BAKE:
Preheat the oven to 120°C, turn the oven off, prop the door open slightly
with a wooden spoon and let the meringues dry for at least 8 hours or overnight.
Tips:
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Make sure all utensils are spotlessly clean and free of grease.
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No yolk should be in the whites – this will prevent the whites from whipping.
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Soft peak stage is reached when a hooked shape forms on the whisk when it is removed from the meringue.
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Stiff peak stage is when the egg whites are shiny, smooth and firm – the meringue will hold its shape when formed or piped.
Why not try and make a delicious Mozart gateau meringue cake?
CLICK HERE for the recipe
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| WEDDING INSPIRATION |
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