Meringues

In my last post, I only used the egg yolks from the eggs, so instead of wasting the egg whites I used them to make meringues. They're quick and easy to make (not quick once their in the oven though, make sure you don't need your oven for anything else for a while) and are perfect if you have an insatiable sweet tooth like me.


The recipe
4 Egg Whites
115g Caster Sugar
115g Icing Sugar

Method Behind the Madness
Beat the eggs until they are stiff- when you remove the whisk they should be able to stand by themselves.

Increase the speed of the whisk ( God bless the electric whisk) and add your caster sugar a spoonful at a time. Be careful not to over beat. Then add your icing sugar a third at a time and beat until all ingredients have combined.

Once you've done this, dollop the mixture onto a greaseproof  tray.

Place into your preheated oven 100*C Fan/110*C/Gas Mark 4.


Leave for 1 1/2 - 1 3/4 hours or until they start to go golden brown.

The verdict
Crunchy on the outside, gooey on the inside; they were perfect. Incredibly simple to make, and despite being made of practically just sugar, not too unhealthy for you. I couldn't help myself from having one once they cooled down. Or two. Or five.