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