Marvellous Meringues

After making the Pastéis de Nata the other day – it meant that I had a few egg whites sitting in my fridge… and since I am not the uber health chick who has egg white omelette, etc…. I had to find a way to use them up.

And my first thought was MERINGUES!!!!

As the wonderful word of Wikipedia will tell you – these are a type of dessert well-known in Swiss and French cuisines… made from egg whites and sugar (yes – as simple as that! Although some claim that a bit of vinegar or cream of tartar makes them better… but I am all for the simplistic approach!)

The Australians and New Zealanders added powdered sugar (containing corn starch) and then called it a Pavlova… although I think they often fight over who invented it first!

These are light and airy sweet treats with a soft centre and a crispy exterior… Mmmm

French Meringue – method of fine sugar and egg whites whisked together.

Italian Meringue – method of boiling sugar syrup instead of caster sugar whipped into egg whites.

Swiss Meringue – whisked over a bain-marie to warm the egg whites and then continue to whip while it cools down.

Mine is the simple french method….

Marvellous Meringues

3 eggs whites

100g caster sugar

100g icing sugar

  1. Beat egg whites until they start to form peaks
  2. Add the caster sugar a little at a time and continue to beat until smooth and glossy
  3. Sift the icing sugar over in batches – folding in gently
  4. Place on a baking tray (with non-stick liner) and bake at 100C for 1.5hours



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