Preparation : 5 min | Resting : - |
Cooking : 1 hr 30 min | Equipment : |
Difficulty : | Rating : 1 rates |
Download the recipe : | |
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6 | egg whites, at room temperature |
250 | icing sugar (see recipe) |
pinch salt |
1 | Preheat the oven to 110°C (100°C fan, gas mark 1/2). |
2 | Fit the whisk. Place the egg whites and a pinch of salt in a very clean and dry metal bowl. Run the WHISK programme without the cap. After 4 minutes, gradually add the icing sugar through the opening. |
3 | Line a baking tray with baking paper. Spoon the meringue onto the paper in mounds of approx. 5cm diameter x 2cm high. |
4 | Using the back of the spoon gently indent the top of each meringue and bake for 1 ½-2 hours. When cooked, they will easily lift off the paper. Leave the oven door ajar and cool the meringues at the same time as the oven cools down. |
These are the easiest meringues I have made and are so light they just melt in the mouth Great as a desert for the my gluten free friends and family.