How to make impeccable Meringues
By Charlotte Clarke
The meringue has experienced somewhat of a renaissance of popularity in the past few years. The dessert dish has transformed from a foodie faux pas to a trendy after-dinner treat, a result of its simplicity and versatility. The perfect meringue is lightly baked, incorporating crispy white peaks with a soft and chewy centre.
There has been much debate over just how it easy it is to bake a meringue. We asked Food Vlogger Warren Nash to explain how you can make impeccable meringues at home, every time.
- Want to ensure great taste and texture when making meringues? We recommend using Heritage Breeds Gladys May’s Duck Eggs as they have a thicker egg white capable of holding more air than hen’s eggs.
- Begin by getting a large mixing bowl and your desired number of eggs. Separate the eggs whites and yolk, placing the whites in the mixing bowl by passing the yolk between each half of the shell or allow the whites to slip between your fingers into the bowl.
- Using a hand whisk or a food mixer, start whisking the eggs white until they are light and fluffy. Continue until the egg whites have an almost foamy texture.
- For every egg white used, slowly add 50 grams of caster sugar. Start whisking the egg whites again whilst gradually spooning in the sugar. You know the mixture is ready when it can easily hold its shape and form.
- To create meringue nests, use a piping bag for a neater effect. Place the nozzle end into a jug and use a spatula to scoop the mixture into the bag – make sure you don’t overwork the mixture as you’ll end up with flat meringues.
- Ensure you place your meringue nests onto greaseproof or parchment paper to stop them from sticking to your baking tray.
- You can make approximately 3 large or 5 small meringue nests per egg white used. Be sure to leave enough space around each nest to accommodate for their expansion whilst baking.
- Preheat your oven to 130 degrees centigrade and allow them to bake for 50 minutes. When the nests have expanded slightly and have a crispy, golden coating, they are ready to be taken out of the oven.
For a sweet summer taste, we recommend topping your meringue nests with raspberries, strawberries and blueberries accompanied with lashings of melted chocolate sauce.