It was my wife’s baby shower on the weekend and I had 5 spare egg whites sitting there in the fridge, just begging to be made into Meringues. Prior to last weekend, I had never made any type of meringue other than for the top of my mum’s famous Lemon Meringue Pie, which she makes every year for my birthday. So I wasn’t sure how well these would go.
As it turns out, Meringues are not difficult to make at all. They are just a little time consuming as they have to sit in the oven for ages.
- 5 egg whites
- 1 cup of caster sugar
- 2 teaspoons of cornflour
- 2 teaspoons of vanilla essence
- 6-8 drops of food colouring
- Chocolate hazelnut spread
- I start by preheating the oven to 100°C (212 Fahrenheit)
- Dust off your electric beater, then put all your egg whites into a bowl and start whisking!
Note: I whisked for around 15 minutes until it looked like this. It should start to make soft peaks.
- While you are letting the electric beater do its thing, I got my baking trays out and put some baking paper over the top of them. Trust me, you will want to use baking paper as it makes things so much easier when you want to get the meringues off the trays in 1 piece.
- Once the peaks are starting to form, you can add the caster sugar in with the egg whites and start whisking again. This time you will want to whisk for about 3 minutes until the mixture looks nice and fluffy.
- When the mixture is fluffy, you will need to add the cornflour and the vanilla essence and then whisk it all in together.
- Once everything is combined, stop the beater and remove the bowl. Add the food colouring of your choice and mix it in using a spoon.
Note: I only used 4 drops of blue food colouring so they came out looking more white than blue. Next time I will use 8 drops.
- Spoon the mixture onto the baking paper that is lining your baking trays. A big spoonful will make a big meringue and a small spoonful will make a small meringue – so use your best judgement.
- Bake in the oven for 2 hours and 30 minutes.
Note: If you only have a fan forced oven then I recommend rotating the trays half way through the 2 hours and 30 minutes.
- Once the 2 hours and 30 minutes has elapsed, turn off then oven and leave them in there to cool (can take a couple of hours).
- Once cold, spread the chocolate hazelnut topping onto the top of the meringue. You don’t have to do this on all of them, some people prefer to have their meringues without topping, so mix and match until your hearts content.
Then that’s it, you’re done! Sit back and enjoy your Meringue 🙂
Why did I have 5 Egg whites?
Finally, you might be wondering why I had 5 egg whites sitting in the fridge. Well, last week I decided I would make some Mango ice cream, and when you make ice cream you need to use egg yolks, but not the egg whites. I couldn’t very well let them go to waste now could I?