Meringues can be extremely hard to get right.. but after lots of trial and error I think that following this recipe and having no more than one tray in the oven at once will work just fine. If you’re feeling extra creative, use a piping bag to make fancy shapes or colour the meringue with a rainbow of different colours!
Ingredients
- 1 Egg White
- 50g Caster Sugar, plus extra to sprinkle
Directions
- Preheat the oven to 150ᵒC and line a baking tray with greaseproof paper.
- Whisk the egg whites to stiff peaks in a large bowl. Add 1 tablespoon of the sugar at a time, whisking after each addition to return the meringue to stiff peaks. Gradually whisk in the remaining sugar until the meringue becomes very stiff and shiny.
- Dollop the meringue onto the baking tray into 12 pieces. Place in the centre of the oven and immediately turn the oven temperature down to 140ᵒC. Bake the meringues for a minimum of 1 ½ hours for soft centres or longer if you like them crisp.
