- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Serving: 16
Nutrition facts (per portion)
- Calories: 210
- Fat Content: 9.6g
- Saturated Fat Content: 6g
- Carbohydrate Content: 31g
- Sugar Content: 30g
- Fiber Content: 0g
- Protein Content: 2.1g
- Sodium Content: 0.12g
- Heat the oven to 110C/ 100C fan/gas 1/4 .
- Line 2baking sheetswith non-stick liner orparchment paper(meringue can stick on greaseproof paper and foil).
- Tip4 large egg whitesinto a large cleanmixing bowl(not plastic). Beat them on medium speed with anelectric hand whiskuntil the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add115g caster sugar,a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Siftone third of the 115g icing sugarover the mixture, then gently fold it in with a big metal spoon or rubberspatula. Continue to sift and fold in theremaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 1/2 -1 3/4 hours in a fan oven, 1 1/4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or acooling rack.(The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Ultimate recipe for 16 people, takes only 15 mins; recipe has egg white, caster sugar and icing sugar.