RECIPE – MINI MERINGUES

At Cookery School we love making meringue. From the simplicity of the ingredients list and the method to the satisfaction of making a lovely glossy meringue for baking desserts or to serve as a beautifully shaped sweet treat on it’s own – the perfect end to many a meal.

INGREDIENTS

3 egg whites
150g caster sugar
squeeze of lemon juice

METHOD

1. Place some baking parchment on a baking tray and set the oven to 120ºC.
2. Beat the egg whites and lemon juice in a bowl until the whites form stiff peaks.
3. Add a couple of tablespoons of the sugar and beat again until the mixture is glossy and stiff.
4. Keep adding the sugar a couple of tablespoons at a time, beating in between each addition.
5. Fill a piping bag with the meringue mixture and pipe small rounds onto the baking parchment, each one about the size of a walnut.
6. Bake for about 45 minutes, then turn off the oven and leave the meringues in the oven with the door shut for another 15 minutes.

Category
Recipes