Every time I have egg whites left over from a recipe I always plan to make Meringues but never do, and the other night I finally did! For a first attempt I was pleased with them, they were a bit too chewy but I think that's better than being too dry. I used Delia's recipe:
- Heat the oven to 150°C.
- Whisk 2 egg whites until they form soft peaks that do not slip out of the bowl when you turn it upside down.
- Slowly add 110g caster sugar (25g at a time) and whisk in.
- Using a metal spoon place the meringue onto a greased baking sheet (I used a silicone tray so I didn't need to grease it or use baking paper).
- Use a skewer to make swirls around the edge, lifting it up at the end to form a peak (Mine were too runny to do this, I either over- or under-whisked them).
- This amount was perfect for a cupcake tray for 12, but you can also just do them as spoonfuls on a flat tray.
- Put in the oven and immediately turn the temperature down to 140°C.
- Heat the oven to 150°C.
- Whisk 2 egg whites until they form soft peaks that do not slip out of the bowl when you turn it upside down.
- Slowly add 110g caster sugar (25g at a time) and whisk in.
- Using a metal spoon place the meringue onto a greased baking sheet (I used a silicone tray so I didn't need to grease it or use baking paper).
- Use a skewer to make swirls around the edge, lifting it up at the end to form a peak (Mine were too runny to do this, I either over- or under-whisked them).
- This amount was perfect for a cupcake tray for 12, but you can also just do them as spoonfuls on a flat tray.
- Put in the oven and immediately turn the temperature down to 140°C.
- Bake for one hour, and then leave in the oven until cold, or overnight if possible.
I served mine just with some fruit and summer fruit sauce but they were definitely lacking on the cream front!
