How to Make Traditional Meringues
- Serves: 15 - 16
- Preparation: 30 Minutes
- Baking: 1hr 30m - 1hr 45m
- x4 Large Egg Whites
- 125g Caster Sugar
- 125g Icing Sugar
- Lemon Juice (Optional)
- Pre-heat the oven to 110°C / 100°C Fan
- Using non-stick liner or parchment paper, line two baking sheets.
- Pour the four large egg whites into a glass mixing bowl. Using an electric hand mixer beat them on a medium speed until the mixture becomes thick with stiff peaks when the whisks are lifted.
- Now increase the speed and begin to to add the 125g of caster sugar. Keep beating for around 3 to 4 seconds between each addition. When ready the mixture should be glossy with a thick texture.
Note: Be sure not to over beat the mixture.
- Using a sieve, sift 1/3 of the 135g of icing sugar over the mixture before gently folding it in using a spoon or spatula.
- Continue this process adding a the remaining icing sugar a 1/3 at a time. Similarly to step 4 avoid over mixing.
- Once the mixture is done, scoop heaped spoonful's and ease onto the the baking sheets either in an oval shapes or in high rounds depending on preference.
- Place in the oven and bake for 1 hour 30 minutes to 1 hour 45 minutes until the meringues are crisp when tapped underneath and have a soft brown colour.
- When ready leave to cool on the baking trays or place onto a wire rack.
When baked correctly the meringues will remain airtight for up to 2 weeks or if frozen for up to 4 weeks. We recommend serving with whipped double cream and a handful of cut strawberries.
A Brief History
Subject to debate it has often been claimed that the original meringue recipe was created in Meiringen village, Switzerland and subsequently improved by Gasparini an Italian chef at the end of the 17th century. It wasn't, however, until 1706 when the word meringue first appeared in English having been discovered in translation François Massialot's cookbook.
Today meringue is often associated to French, Swiss, French and Italian cuisines. Traditionally meringue comprises of very few ingredients. These include whipped egg whites and sugar, but additional flavours or binding agents can be added to the eggs.
The ideal result should be light and airy with a crispy outer shell and a chewy, soft interior. Meringues can be used to create a wide variety of sweet desserts including Eton Mess, Baked Alaska and many others.