Meringues

Meringues

By
From
Ruby Violet's Ice Cream Dream
Makes
20
Photographer
Danielle Wood

You can make wafers and meringues with the egg whites that you will have left over from the ice cream recipes. Obviously you may make more than this, as long as you follow the same ratio of one part egg white to one and a half parts caster sugar.

Ingredients

Quantity Ingredient
80ml egg whites
120g caster sugar

Method

  1. Preheat the oven to 140°C.
  2. Place the egg whites in a food processor or use an electric whisk and whisk until stiff. When you turn the bowl upside down the egg whites should not fall out.
  3. On a slow speed, whisk in half the sugar. Once it’s incorporated, carefully fold in the rest of the sugar with a metal spoon.
  4. Line a baking tray, preferably with a silicone mat or baking parchment, although waxed paper can be difficult to peel off the meringue, once it is cold.
  5. Depending on whether you want small or large meringues, spoon the mixture on to the tray with either a tablespoon or teaspoon.
  6. Bake in the preheated oven: the smaller meringues should take about 40 minutes; the larger ones about 70 minutes, but bear in mind that domestic ovens do vary, so keep an eye on them.
  7. I usually bake meringues at night and don’t open the oven door or remove them from the oven until they are completely cold the next morning. They should then be slightly chewy in the centre.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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