Fabulous flop proof meringues
(Makes about 32 medium-sized meringues)
IMPORTANT TIP: I find it is always safe to line your baking tray with a double layer of baking paper – just to make 100% sure your meringues will not stick to the tray. The baking temperature is perfect to get crispy meringues that will not discolour – so often I see recipes for meringues that uses much higher temperatures! Beware and I have tested this one MANY times – it works!!!
6 egg whites (180 ml)
450 ml castor sugar (380 g)
2.5 ml cream of tartar
Flavouring of choice, such as vanilla seeds or 30 ml sifted cocoa powder
Colouring of choice (optional)
Preheat the oven to 100 °C. Line a baking sheet with a double layer of well greased baking paper.
Whisk the egg whites until stiff, but not dry.
Add the castor sugar gradually while whisking, making sure it’s incorporated completely.
Whisk until very stiff and shiny. Add the cream of tartar and flavouring of choice and fold in well. Add colouring, if using.
Shape free form meringues onto your lined baking trays or place the mixture into a piping bag and pipe pretty shapes. Bake for 2 hours. Switch off the oven and leave the meringues inside, preferably overnight, until completely cool.
Some more ideas
* You can make colourful meringues and sprinkle them with glitter, sprinkles, silver balls etc. before baking them. The low heat at which they are baked will not affect the colour of the decorations you use.
* This recipe also can be used to make large or small meringue baskets – I sometimes sprinkle them with flaked almonds to make them extra special