Classic meringue

Classic meringue

By
From
Sweet
Makes
1 large meringue, or 12 individual meringues

There are three main types of meringue – classic or French, Swiss and Italian. The ingredients don’t really change whichever recipe you use; the difference comes with the method. Classic meringue is simply a combination of egg whites and sugar. The key to success is to make sure your bowl and utensils are very clean, free of grease and free of water (free, even, of washing-up liquid!). All of these will cause the whites to collapse. Some cooks prefer to use whites that have been frozen. Over the years, I’ve found it easier to use fresh ones. You must also be careful not to let any yolk get into the whites before whisking, and always use good-quality caster sugar.

Ingredients

Quantity Ingredient
6 egg whites
300g caster sugar

Method

  1. Preheat the oven to 110°C. Line a large baking tray with silicone paper.
  2. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue.
  3. Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed, to soft peaks. Add the sugar, a spoonful at a time, whisking until the mixture is smooth and glossy. You should hear the machine dropping down a gear as it gets to the correct consistency.
  4. If you’re making one large disc, place the meringue into a piping bag with a 1cm nozzle. Pipe onto the lined baking tray. Alternatively, use 2 tablespoons to space large quenelles (oval shapes) across the tray. Place in the oven for 20 minutes.
  5. Turn off the oven and leave for 6–8 hours, or overnight, to dry out. Remove from the oven and cool fully before using.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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