Not sure about soft brown sugar, but I use golden caster which creates a lovely off white meringue. Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Read our Privacy Policy. Ingredients Egg Whites Super fresh egg whites are by far the most superior when it comes to meringues. Course: Dessert. Prep Time: 20 minutes. Cook Time: 2 hours. Servings: 6 portions. Author: Baking with Granny. Instructions Ensure all your equipment is clean and completely free from any grease before starting.
In your clean bowl, whisk your egg whites until they reach soft peaks. Using an electric hand whisk is preferable, as it will ensure a steady whisking speed and take less time, although whisking by hand is of course possible too. Once your egg whites have reached soft peaks, continue to whisk whilst them whilst adding the sugar a spoonful at a time, ensuring each spoonful is mixed in before adding the next.
As you add the sugar, you should see the mixture start to thicken and become a glossy white. Continue to mix until all the sugar is added and the mix has reached stiff peaks.
Once the mixture has reached stiff peaks, you are ready to make your meringue shapes. You can use a piping bag to create uniform meringues, or simply spoon them into little mountains.
This recipe will make about 4 large meringues or 6 medium meringues. Blackcurrants grow in our Enter the email address associated with your account, and we'll send you a link to reset your password.
If an account was found for this email address, we've emailed you instructions to reset your password. Recipes Egg Meringue Basic meringue. Test kitchen approved. Serves 6 Hands-on time 15 min, oven time 1 hour 15 min-1 hour 30min, plus cooling.
Make perfect meringues every time, with this easy basic meringue recipe. Nutrition: per serving Calories kcals Fat trace trace saturated Protein 1.
Remove recipe Save recipe. Save Remove recipe Save recipe Print. In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar — 1 tbsp at a time — until you have a stiff, glossy meringue mixture.
Whisk in the vanilla extract until combined. Line a baking tray with baking paper, fixing it in place with a tiny blob of meringue in each corner we have a short video showing this technique. Using a metal spoon, place 6 craggy dollops of meringue on the baking paper, well spaced apart. Peel off the baking paper, then transfer the mallowy meringues to a wire rack to cool, or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly, then transfer to a wire rack.
FAQs When should you use French meringue? Subscribe Fancy getting a copy in print? Subscribe to our magazine. Related recipe collections Make-ahead dessert recipes Meringue recipes.
Reviews Read what others say Log in to Reply. Tried meringue before and not had a lot of success, but this was spot on first time. My first time making meringue and this recipe worked perfectly, thank u! I love this recipe because I had never mastered meringue until I tried this!
Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold. Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer. Serves: Prep Time: 20 min. Cook Time: 30 min. Nutrition Facts Per meringue cookie serving. Saturated Fat 0 g. Trans Fat 0 g.
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