I've always thought meringues were really difficult to make. You too? Its not! Trust me, coming from someone who still can't boil an egg properly.
4 medium egg whites
275 gms caster sugar (1 & 1/4 cup)
a pinch of salt
a tsp of vanilla extract
A grease free mixing bowl is essential to make meringues. To make sure it is grease free, simply take lemon juice or a dab of vinegar on a paper towel and clean the bowl and whisk attachment.
Whip up the egg whites until small smooth bubbles. It is important not to get any egg yolks in that. Once it reaches stiff peak consistency, add in your caster sugar and salt. Make sure you do this is halves cause you don't want to deflate the egg whites. Add in the vanilla extract. Whip till you get a shiny glossy textured mixture. You'll know it is ready to bake if you rub the mixture between your fingers. If still grainy, mix it for a minute or two more. Now that that's done, pipe away.
Preheat your oven to 100°C. I know I know you'll be like 100°C? Yes! We are looking for that chewy marshmallowy center.
As it is Carnival, I decided to give some color to the meringues. I lined my piping bag with color gel paste. Gel paste is important. Liquid food coloring thins out the meringue mixture.
Bake for 30-35 minutes until it pulls away from the paper really easy. It should look something like this. ↓
And the inside like this. ↓
As for the egg yolks, let's whip up some zingy zesty lemon curd. Recipe to follow soon.
Happy baking & Viva Carnival!
xx
M
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