Cold meringue

Cold meringue

By
From
Atelier Confectionery
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Place 2 egg whites with a pinch of salt in a freestanding food mixer. Ensure that the bowl is clean and grease-free.
  2. Attach a whisk to the mixer and whisk the egg whites on medium speed until they become frothy and start to form soft peaks.
  3. Increase the speed to high and add 110 g caster sugar, 1 tablespoon at a time, until all the sugar is used up.
  4. The meringue should be smooth, glossy and holding stiff peaks.
  5. With a metal spoon, fold in 1/8 teaspoon cream of tartar.
  6. The meringue is now ready to use and can be baked in a low oven at 100°C.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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