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Basic Meringue

This recipe is surprisingly simple and needs very few ingredients to make a deliciously sweet, chewy meringue.

Basic Meringue

Prep Time: 30 minutes

Serves: 6

Cooking Time: 2 hours

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We used the mixture to make a large meringue as a base for a pavlova, but you can also use it to make mini meringues. Mini meringues make great gifts and will keep for a week when stored in an airtight container.

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Ingredients
  • 3 large egg whites
  • 175g caster sugar
  • 1 tsp Cream of Tartare
  • 1 tsp vanilla essence

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Method
  1. Preheat the oven to 130º.
  2. Place the egg whites in a large, clean and dry, stainless steel mixing bowl. If you do not have a stainless steel bowl, use a glass bowl.
  3. Starting on a slow speed and gradually increasing, use the Hand Mixer to whisk the egg whites until soft peaks appear, then add the cream of tartare and vanilla essence.
  4. Slowly add the caster sugar one spoon at a time, continually mixing until stiff and the sugar is dissolved. This can be checked by testing with your finger; if it is gritty it needs more mixing, if it feels smooth then it is ready.
  5. Spoon the meringue onto a parchment lined baking sheet and form a large plate size circle, filling in the middle, and slightly raised around the edges to form a 'bowl'.
  6. Turn the oven temperature down to 90º/70º fan/gas mark 4, place the meringue on the middle shelf of the oven and bake for 2 hours.
  7. When cooking time is complete, turn off the oven and leave the meringue inside until the oven has cooled down. This lets the meringue continue drying, resulting in a crisp, outer shell that is gooey on the inside. Only when the oven is completely cool should you remove the meringue.
  8. Remove the parchment paper and place the meringue on a cake stand. Fill with whipped cream and top with your favourite seasonal fruit.

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Top Tips

  • If you want to make smaller, individual meringues, spoon the mixture into a piping bag and pipe onto parchment paper on a baking tray. This recipe will make up to 8 medium size meringues. Reduce the cooking time by approximately 30 minutes.
  • Try adding toppings to the meringue just before baking, e.g. chocolate drops, pistacios, hazlenuts, almonds, sprinkles, edible gold dust...
  • Add chocolate to the meringue mix by melting your favourite bar or flavour and folding into the meringue mixture to make a swirl effect. They make great showstoppers for your table!
  • And for that extra twist.....try out some savoury meringues for your cheese board at christmas. Sprinkle parmesan , cracked black pepper or even chilli flakes before baking.

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Dualit Product used

We used the Dualit Hand Mixer with the whisk attachment to make the meringue. The Hand Mixer also comes with flat beaters and dough hooks, for all your baking needs.

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