I often get leftover egg whites from recipes that only need the egg yolk. Rather than throwing them away or making a very boring breakfast, I’ve started making meringues! I used to think it was difficult to get the recipe right, but it turns out that’s not the case at all! All you need is some sugar, 10 minutes of your time and a decent oven. :)
- 4 egg whites
- 115g of caster sugar
- 115g of icing sugar
- Pre-heat an oven to 100 degrees (fan). It is important to get the temperature exactly right, because if it’s off even slightly the meringues will be ruined. My oven is a dirty, dirty liar and even though it says “100 degrees” it’s not, so I have to heat up mine to 110. I found that out the hard way…
- Place the egg whites in a glass or metal bowl (not a plastic one!). Using an electric mixer, beat the egg whites until they start to stiffen and you get soft peaks.
- Start adding the caster sugar, 1-2 tablespoons at a time, whisking the mixture for about 30-60 seconds between each time, to make sure all the sugar is properly mixed in. It’s important to add the sugar gradually, to prevent your meringues from weeping later.
- Once all the caster sugar is mixed in, add 1/3 of the icing sugar. Using a spoon, gently fold the icing sugar into the egg whites. Now whisk it again for about 1-2 minutes, until it’s completely mixed in. Add another 1/3 of the icing sugar, fold in and whisk. Repeat the 3rd time and whisk until all the sugar is mixed in and the whites are thick and glossy.
- Spoon the mixture onto a baking tray covered with baking or grease-proof paper, forming meringues. Place in the oven and bake for 1h 30 min (1h 45 min if your meringues are larger). You’ll know they’re ready when they start turning from white to very slightly golden colour.
- Remove from the oven, allow to cool and serve to your liking.
I didn’t have the time to make anything fancy, so I simply put some chocolate spread and jam between 2 meringues and made little ‘sandwiches’.
This is what a meringue looks like if the oven temperature is too low. They leak a sugar syrup, which is still edible, but doesn't look very appetising. If this happens, next time you're making meringues try turning the oven temperature up by 10-20 degrees.