PASSION FRUIT SYRUP NZ RECIPES
BASIC MERINGUE RECIPE - DELICIOUS. MAGAZINE
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
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
BASIC MERINGUE RECIPE - DELICIOUS. MAGAZINE
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
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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