Last week saw me unleash my inner Mary Berry with a quest to create the perfect meringue. There’s nothing better than a crispy, chewy in the middle meringue with fresh strawberries and cream as a light dessert.
They have however earned a reputation of being notoriously hard to make, but follow these few golden rules and every meringue will be moorish melt-in-the-mouth loveliness.
1. Make sure all your baking equipment is absolutely spotless! Even the tiniest speck of grease can hamper your baking efforts!
2. Separate your eggs when they are straight from the fridge and cold, but only beat into the mixture once the egg whites are at room temperature.
3. According to the meringue maker extraordinaire,Yotam Ottolenghi, you can’t rush meringue making. Your oven should never be set to more than 70°c and be prepared to bake them for up to 5 hours in order to achieve the most heavenly of meringues! Remember good things come to those who wait…
Recipe (Serves 10)
- 5 egg whites
- 300g caster sugar (or golden if you prefer a caramelised flavour)
- 1 tbsp vanilla essence
Pre-heat oven to 70°c and pre-line two baking trays with parchment paper.
Separate your egg whites and to a grease free, pristine bowl. Whisk until stiff and it clings to the side of the bowl. I like to use a whisk for this.
Add vanilla essence and caster sugar one spoonful at a time, continue to whisk until the mixture becomes glossy.
Scoop the mixture (I piped these to look as professional as possible) into 10 large portions onto the baking tray
Add to the oven and bake on a low heat for 4 – 5 hours until lovely and crisp on the outside
Serve with fresh strawberries and whipped cream
Let me know if you make them!