Meringue

Normal Meringue

  • 1 egg white per 55g caster sugar.
  1. Whisk egg whites until doubles in size then add sugar bit by bit until it forms stiff peaks.
  2. For a pavlova for 8, use 4 egg whites and 220g caster sugar, whisk, smear in a circle on a baking sheet to about 8 inches diameter and cook for about an hour @ 150c.

Italian Mirangue

  • 400g caster sugar
  • 7 egg whites
  • ¼ teaspoon vanilla extract
  • 1 egg white per 55g caster sugar.
  1. Preheat the oven to 150°C (300°F) Gas 2.
  2. Put the sugar in a small saucepan and just cover with water. Set over medium heat and bring to the boil.
  3. While the sugar is on the hob, put the egg whites in a freestanding electric mixer with a whisk attachment (or use a handheld electric whisk) on medium-slow speed. Whisk until the egg whites are light and foamy.
  4. When the sugar has been boiling for a short while, it should reach soft ball stage. (This is when the bubbles go more syrupy. To check, dip a spoon into the sugar, then drop it directly into a glass of cold water. The sugar will firm up on contact with the water. You should be able to form a soft ball out of the sugar. If it sets to hard to be able to form a ball, it has been boiled too long and has reached hard ball stage. Be careful, as the sugar goes from soft ball to hard ball stage very quickly. Don’t touch the hot syrup with your bare hand until you have dipped the spoon into the glass of cold water, otherwise you will burn your fingers.)
  5. Turn the mixer up to medium-high speed and slowly pour the sugar syrup into the egg whites. Once all the syrup is incorporated, turn the mixer up to maximum speed and whisk for about 10-15 minutes, or until the meringue has tripled in size and is very white and fluffy.
  6. Turn the mixer back down to medium speed and continue to whisk for a couple more minutes until the meringue has cooled down slightly.
  7. Spoon the meringue on top of the cold pie, making sure you completely cover the pie filling. Create peaks and swirls in the top of the meringue with the back of a tablespoon.
  8. Bake in the preheated oven for about 20 minutes, or until the meringue is golden brown and crisp to the touch. Leave to cool completely before serving.

Cooked through Meringue (Raymond Blanc)

Method

  1. Heat the oven to 120C/250F/Gas ½.
  2. Using a hand whisk or electric mixer, whisk the egg whites with the lemon juice or cream of tartar on full power for one minute, or until the egg whites form soft peaks. (The lemon juice or cream of tartar will stabilise the foam.)
  3. Add the caster sugar one tablespoon at a time, whisking well after each addition, then whisk for a further three minutes, or until the mixture is glossy and stiff – do not over-whisk or it will start to lose its volume.
  4. Using a spatula, fold in the icing sugar a little at a time.
  5. Drop four large dollops of the mixture onto a baking tray lined with greaseproof paper.
  6. Dust the meringues with a little icing sugar and bake in the oven for about two hours. If you prefer your meringues a pure white colour, cook for three hours at 100C/210F/Gas ¼.

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