About this recipe:Want the incomparable texture of meringues found in French patisseries? This is your recipe.
4 egg whites
270g icing sugar
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat the oven to 100 C / Gas 1/4. Butter and flour a baking tray.
In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking tray using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the tray. Allow to cool completely before storing in an airtight container at room temperature.
Thank you for this recipe. Some of my meringues were perfect; most of them split and foamed at the cracks. Can you kindly suggest why? Did I over-whip the egg whites? Also, 3 hours seemed like an inordinate amount of time - was that so they would be crisp all the way through (if I wanted them gooey inside, would I just cook for about half the time? Would appreciate your suggestions. - 03 May 2013