Hope you guys are all having a blessed and wonderful day full of travel and food.
I took some time from planning my Budapest trip to whip up some yummy fluffy meringues this week, against the moans of my sugar-free gym bunny flatmate. Sorry dude, got to make time for the sweeter things in life, you know?
Now earlier on in the week when I first attempted to make these meringues things didn’t end well, long story short, I flopped. Absolute mess and a half! I wasn’t too sure what a peak was and instead of googling it (which I did for my second attempt) I sort of guessed and ended up with a brown sugar liquid mess I then attempted to bake in muffin tins.
Maybe twenty minutes in it occurred to me…
Second time around, I was equipped with the right sugar, a better recipe guide and I YouTube-d soft peaks and I ended up with these deliciously baked meringues.
Making meringues isn’t rocket science once you have the peaks sorted, so simple. The horror stories people have shared online made me think it was going to be an impossible task, only difficult part was hand whisking it. Minus that piece of cake!
Top tip for amateur bakers (like moi) if you aren’t sure about what your mix is meant to look like before you bake it. Youtube it! Always great to see someone actually show you the texture and consistency before you start so you know you are going down the right path.
Now that I’ve mastered these tasty delights, I’m going to start playing around and experiment with them. Follow me on Instagram girlonthursday and check out the fun I have.
- 4 medium egg whites
- 115g of Caster Sugar
- 115 of icing sugar
- Two tablespoons of pink food colouring dye.
- Preheat the oven to 100c. Line 2 baking trays with baking sheets.
- Crack your 4 eggs and collect the whites into a large clean mixing bowl. The bowl has to be super clean preferable not plastic, where any grease could still be lingering. Any little grease will mess the whole thing up!
- Now beat the eggs whites with a whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks. I did mine by hand, but I would advise using an electric whisk to avoid an aching arm. It hurts!
- Now pour in the caster sugar, two tablespoons at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage and don’t over-beat. You need a nice thick glossy mixture not a liquid mess.
- Now get the icing sugar and gently fold it in with a big metal spoon or rubber spatula. Make sure to add it like you did the caster sugar, two spoonfuls at a time. You should end up with a fluffy white mix like marshmallow fluff and then add the pink dye.
If you have managed to get the right texture you should be able to tip your bowl upside down ( or near upside down) without the mixture really moving.
6.Scoop large spoons of the mix onto the baking trays and bake for about 1 and a half hours, until the meringues are a pale coffee colour. Leave to cool on the trays or a cooling rack and then enjoy them.