Meringues are a staple for The Happy Go Lucky Club. We use them for almost every party in some shape or form.
This is the recipe we use for plain white meringues:
- 4 Eggs white
- 240g Caster Sugar
- Baking Tray
- Baking Paper or Tin Foil
- Electric Mixer
- Piping Bag (optional)
Step by step:
Step 1. Set your oven at 100°C. You’ll need to experiment with this. Depending on the oven, we have baked at 80°C or at 120°C. The meringues mustn’t turn brown, but they shouldn’t take too long to dry either. Trial and error, people.
Step 2. Prepare a baking tray with either baking paper or tinfoil (shiny side down).
Step 3. Rinse the bowl of the mixer with boiling water. This removes any grease residue that might linger.
Step 4. Add the egg whites and beat until they are white and fluffy. Keep an eye on the meringue. It should become ‘dry’ and less shiny. It sounds weird, but that’s what happens. Below is an example of what it looks like wet. When it’s dry, it’s slightly less transparent with no bubbles.
Step 5. Add the castor sugar in small quantities, keep mixing until all the sugar has dissolved.
Step 6. Use a small amount of the meringue to stick down the baking paper so it doesn’t flap around.
Step 7. You can pipe or spoon the mixture onto the tray. We only pipe if we are making a shape or character. Take a heaped teaspoon (can’t think of a better way to describe it) and scrape or push it off with the second teaspoon. It plops onto the tray.
We prefer spooning them, because we like the uneven shapes and points. The bigger you make them, the longer they’ll take to dry.
Step 8. Put them in the oven and leave them.
Step 9. Lick the beater and the spoon and the bowl. *See note below
Step 10. They should take around three hours to dry depending on the size and oven temp. Once again, trial and error. Once they easily come free from the baking paper you can consider them done. As in, you don’t have to pull hard to get them off.
Step 11. If they are ready, turn off the oven. We leave the meringues in the oven, sometimes even overnight to let everything cool down. Do not put warm meringues in a Tupper. They will become soggy and sticky.
We like our meringues chewy so we don’t let them dry completely. Also, if it is wet and rainy your meringues will become sticky. Keep them in an airtight container.
Step 12: Eat in private or share. We won’t judge.
*A note: when working with eggs there is always a risk of Salmonella. Some people prefer using powered eggs to make meringues. That is your choice. We use eggs and lick the beaters regularly and have not yet succumbed, but don’t say we didn’t warn you.
Mia & Blair