MY FAVORITE MERINGUE
The ingredients for a meringue are very simple; you need double the weight of sugar to egg whites. It is easy to make any quantity of meringue if you follow this 2:1 ratio.
Provided by Martha Collison
Categories HarperCollins Soufflé/Meringue Dessert
Yield Makes 1 large pavlova or 12 small nests
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a large baking sheet with baking parchment.
- Pour the sugar onto the sheet and spread it out into an even layer. Warm in the oven for 5-6 minutes, until it feels hot to the touch and the very edges of the sugar are starting to melt.
- While the sugar is heating up, put the egg whites into a large clean and grease-free bowl or the bowl of a stand mixer. You'll need an electric hand-held whisk or stand mixer to get the volume required for great meringue; don't try to do it by hand. Whisk the whites until they form stiff peaks. You should be able to tip the bowl upside down without anything falling out-when you can do this you know it is ready.
- Carefully whisk the hot sugar into the egg whites, adding a spoonful at a time and fully mixing in each one before adding the next. If you do this too quickly, the meringue may collapse, so add it slowly and carefully. Avoid using any of the melted sugar from the edges of the baking sheet- this will not dissolve properly.
- When all the sugar has been added, turn the mixer speed up and whisk for 8-10 minutes or until the mixture is really thick and glossy. If you rub a small amount between your fingers, you shouldn't be able to feel any grains of sugar but, if it still feels gritty, continue to whisk for a few more minutes until it feels smooth. Your meringue is now ready to bake.
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