Meringue

By Jessica.k97

Best with help. 2 people would make it easier.
Equipment:
Large mixing bowl
Electric whisks
Grease proof paper
Table spoons
Saucepan
Baking tray (2 may be needed)
Piping bag (optional)

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3/5 (127 Votes)

0 Picture

Rhubarb Cake with Meringue topping

Approved byThe Chef Biscuit Base Lemon Meringue Pie

Ingredients

175g Caster Sugar
4 Medium Eggs
80g Caster Sugar (for caramel)
4 tbsp Tap Water

Details

servings 12
Level of difficulty Easy
Preparation time 23mins
Cooking time 75mins
Cost Average budget

Preparation

Step 1

Pre-heat oven to gas mark 6 - 200°C - 400°F
Seperate egg whites, ensuring no yolk is in the egg whites, and put into mixing bowl. Whisk.

Step 2

Continuing to whisk, slowly add 175g Caster Sugar.

Step 3

Whilst one person whisks the egg white and sugar mixture, the other can make the caramel.
Heat the saucepan on a medium heat for a few seconds, then add the 80g sugar. Add 4tbsp of water andlet it cook out until it colours. Then take it off the heat and let cool for a minute. Then slowly add to the egg white and sugar mixture. Continue to whisk until glossy and holds firm peaks. (Approx 20 mins)

Step 4

Prepare baking tray(s) by coveing with grease proof paper. Turn the oven to gas mark 1 - 140°C - 275°F

Step 5

Pipe or spoon mixture onto the baking tray(s) and put in the oven for 1 hour 15 minutes.

Step 6

You can tell if the meingues are cooked whan they are slightly browned and some cracks may occur. When they are cooked, turn the oven off and take the baking tray(s) out (Using oven gloves) and put the meringues on a cooling rack until cool.

Meringues can be used as small decorations or even as the full topping of desserts, any size, this recipie works!