This recipe creates a delicate crisp shell on the outside with a little pillow of marshmallow in the centre. Always allow 60 g sugar per egg white.
4 egg whites at room temperature
240 g caster sugar
1. Preheat oven to 150 C. Cut a piece of baking parchment to fit a large baking tray.
2. Tip the egg whites into a clean, dry bowl and add the salt. Using an electric whisk (as it’s much easier or a balloon whisk if not.) beat the egg whites, and keep beating until your meringue has stiff peaks when the whisks are lifted.
3. Pour in the sugar a spoonful at a time, whisking continuously, until stiff, and glossy and unctuous.
4. With your finger add little dabs of the meringue underneath each corner of the baking parchment on the tray, which is a nifty way of stopping the paper slipping when you put your meringue on it.
5. Then dollop big spoonfuls of the meringue mixture, ( I made 6 large one’s, you could easily make 8 out of this mixture and you could of course make one large meringue.) on the lined baking sheet allowing space for them to expand.
6. Place in the oven and immediately turn the oven temperature down to 120 C. Bake for 45 minutes then turn oven off and leave the meringues to cool completely in the oven.
Little note…..It’s really important that both the bowl and whisks are clean, dry and free from oil or any grease. Otherwise your meringue just won’t work.
Me, Gina, Chris and Petra ate the 4 little meringues that I’d made with the tiny amount of I had scraped from the bowl…..I got stood up that night and took consolation in one of the large meringues while they were still cooling in the oven that evening.