French meringues

Serves 6 :

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.

Chef’s tip

How long the meringues take to cook, and at what temperature, will depend on their size, and your oven (check the instructions).

ADD A COMMENT

Product used

ALL COMMENTS

Dorothy Stewart

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.