HOMEMADE MERINGUES RECIPES

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ULTIMATE MERINGUE RECIPE - BBC GOOD FOOD



Ultimate meringue recipe - BBC Good Food image

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Provided by Angela Nilsen

Categories     Afternoon tea, Dessert, Dinner, Lunch, Treat

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 45 minutes

Yield 16

Number Of Ingredients 3

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

Steps:

  • Heat the oven to 110C/ 100C fan/gas ¼.
  • Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
  • Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  • Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
  • Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.
  • Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
  • Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
  • Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Nutrition Facts : Calories 210 calories, FatContent 9.6 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 30 grams sugar, ProteinContent 2.1 grams protein, SodiumContent 0.12 milligram of sodium

BASIC MERINGUE RECIPE - DELICIOUS. MAGAZINE



Basic meringue recipe - delicious. magazine image

Think meringue is too fiddly or time consuming to make from scratch for a pavlova or roulade? Think again! Make perfect meringues every time, with this easy basic meringue recipe. Then as soon as you’re feeling like a pro, be inspired by the recipes in our marvellous meringue collection – over 30 to browse.

Provided by delicious. magazine

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield Serves 6

Number Of Ingredients 3

3 large, organic egg whites
175g white caster sugar
½ tsp vanilla extract

Steps:

  • Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Whisk in the vanilla extract until combined.
  • Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner (we have a /basic-meringue-video/short video showing this technique). Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart.
  • Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.

Nutrition Facts : Calories 121kcals, FatContent trace (trace saturated), ProteinContent 1.6g, CarbohydrateContent 30.6g (30.6g sugars), FiberContent

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