The ratio is 1 large egg white to 50g of caster sugar. This is enough for 1 large meringue which could be shared between 2 people as a mini pavlova. 2 egg whites and 100 g of sugar should be enough for 2 medium meringues or 4 small ones.
- 3 large egg whites
- 150g golden caster sugar
- Preheat the oven to gas mark 1.
- Line 2 baking sheets with greaseproof paper, and set aside.
- Separate the egg whites, and keep the egg yolks for another recipe (more on this later).
- With an electric mixer, using the balloon whisk attachment, whisk the egg whites until firm.
- Slowly whisk in the sugar, 1 tablespoon at a time, until the meringue is stiff and shiny.
- Dab a little bit of the meringue on the underside of the greaseproof paper and stick on the baking sheets – this should prevent the paper from slipping off the baking sheets.
- For large meringues use 3 heaped spoons of the mixture, for smaller meringues use 2 heaped tablespoons, and place them on the baking sheets, making sure they are equally spaced apart. You can use the spoons to help shape the meringues. Alternatively, you can pipe the meringues for a more uniform or decorative look.
- Place the baking sheets on the top and middle shelves on the oven, and bake for 45-60 minutes. Half way through baking swap the trays around to ensure even baking.
- When baked, remove from the oven and set aside to completely cool on the baking sheets.
You can freeze the meringues until ready for use, you can use them for desserts or as an ingredient in their own right. There are some suggestions on the link below.
- What to do with a packet of meringue nests (busyellebee.wordpress.com)
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