Description

The basic recipe we use here is double the weight of sugar to egg whites. This is a Swiss meringue – that is, a meringue that is first warmed in a bain-marie to dissolve the sugar, before whipping the egg whites to firm peaks. We have found this method to be the best for making individual soft-centred meringues.

To add a little flavour, it is possible to sieve a little unsweetened cocoa powder over the meringues or use a squeeze bottle (similar to those used for tomato sauce) to squirt squiggles of puréed raspberries, strawberries or any fruit you fancy over the meringues just before placing them in the oven.

Method

Preheat the oven to 130°C (250°F). Line two baking trays with baking paper.

In a very clean stainless-steel bowl, stir together the egg white and sugar. Place the bowl over a saucepan of boiling water and continue stirring, regularly scraping down the side of the bowl with a rubber spatula to ensure no sugar crystals form. Once all the sugar has dissolved and you have a smooth, clear, warm liquid, remove from the heat. Wipe the bottom of the bowl to ensure no water can come into contact with the mix.

Transfer the warm liquid to the clean bowl of an electric stand mixer fitted with a whisk attachment. Beat for about 10 minutes on high speed, or until the mixture is cool and firm peaks have formed.

Spoon or pipe the meringue into the desired shapes, directly onto the lined baking trays. Lower the oven temperature to 100°C (200°F) and bake for about 1½ hours, depending on their size, until crisp on the outside and soft in the centre. If you prefer a dry meringue, you can cook them for up to 6 hours. The best way to test if the meringue is ready is to break one open – a soft meringue should have a crisp shell, and the centre should be set like a marshmallow and warm all the way through when first removed from the oven. The cooking time will vary quite substantially for meringues of different sizes. Remove from the oven and cool on wire racks.

note

The meringues can be eaten as soon as they are cooled or stored in an airtight container for up to 2-3 days.