Nice and simple Meringues
Created | Updated Jun 8, 2002
These are perhaps the easiest sweets to make. So simple and yet so tasty!
Ingredients:
2 Egg Whites
100g Castor Sugar
1 Pinch of Salt
Method:
Using an electric whisk, whisk the egg whites in a large bowl until they have a stiff creamy consistancy and the bowl can be held upside down above your head. Whisk in 50g of the sugar. Fold in the rest of the sugar carefully making sure your not knocking the air out of your nicely whisked egg whites.
Cover a baking tray with baking parchment and either pipe or spoon out the meringue mix onto the paper. The mixture should make up to 20 meringue halves that are about the size of a tea biscuit. Ou can dust the tops of your meringue with more castor sugar if you want to.
Place them into a cool oven for 2 hours or until they are dry right through. This you can test easily by trying to pick one up if the bottom of the meringue sounds hollow when tapped lightly then they are ready.
When the meringues have cooled down place some cream in between two halves and enjoy.....
Ingredients:
2 Egg Whites
100g Castor Sugar
1 Pinch of Salt
Method:
Using an electric whisk, whisk the egg whites in a large bowl until they have a stiff creamy consistancy and the bowl can be held upside down above your head. Whisk in 50g of the sugar. Fold in the rest of the sugar carefully making sure your not knocking the air out of your nicely whisked egg whites.
Cover a baking tray with baking parchment and either pipe or spoon out the meringue mix onto the paper. The mixture should make up to 20 meringue halves that are about the size of a tea biscuit. Ou can dust the tops of your meringue with more castor sugar if you want to.
Place them into a cool oven for 2 hours or until they are dry right through. This you can test easily by trying to pick one up if the bottom of the meringue sounds hollow when tapped lightly then they are ready.
When the meringues have cooled down place some cream in between two halves and enjoy.....
