, , , ,

I love, love, love meringue. They’re just so delicious and so naughty (egg whites and sugar). However, meringues are something I have always struggled to make because it’s so hard to get the consistency right and let’s just say I’ve had alot of failures.


I’m going to tell you my mistakes so you don’t make them as they are easily avoidable, you just have to be patient.

1. Don’t be impatient and turn up the heat on the oven to make them cook faster as they’ll just burn on the outside and you still have the soggy egg mixture in the middle. Yuck.



2. Don’t try and whisk the mixture by hand. Trust me, I have tried and I was there for about 45 minutes and literally nothing happened. Invest in an electric whisk, it is alot easier!


3. Don’t add the sugar to the egg white until you have whisked the egg whites into a stiff foam.


4. Add the sugar in little by little, whisking each time so the sugar has been mixed into the mixture before you add more.


5. Don’t over whisk the egg whites at the beginning. They will look lumpy and fluffy if you over beat them.


6. Make sure that once all the sugar is added you whisk until the mixture has a glossy, smooth texture. You can test it by holding the bowl upside down (over your head if you’re feeling confident) and it should just sit there.



For the meringue:
4 egg whites
200g caster sugar
For the topping:
A punnet of strawberries
300ml double/ whipping cream
Recipe (BBC Good Food)… makes 10 meringue nests
Pre-heat the oven to 150 degrees celsius. Separate the eggs, keeping the egg whites and discarding the yolk. Whisk until the egg whites until they are moderately firm, you know if they’re over beaten if the egg whites are fluffy and lumpy. Add the sugar in little by little, whisking each time. The egg whites will start to look glossy and form stiff peaks. Once all the sugar has been added keep whisking the mixture until it gets to the stage mentioned in tip 6. Line a baking tray with baking paper and spoon the mixture onto it making a circle shape. Put into the oven for about 1 hour and turn the heat down to 140 degrees celsius. Once they have finished baking, turn off the oven and leave the meringues to cool in the oven. 
Whisk the cream and quarter the strawberries. Spoon the cream onto the meringue and top with strawberries. Tada!
If you don’t like strawberries you could use bananas, kiwi or cherries… the possibilities are endless!