Meringue Mix

With the exception of some specialized desserts, such as pavlova which is really more of a cake, one basic mix is all you need to learn.

For each egg white you need 50g (2oz) caster (super-fine) sugar.

You now have enough information to create dozens of meringues just by increasing the mix pro rata.

Just how you mix the two together is the key to your success.

Method
If you are wise, you will use an eggbeater and start by whisking the whites until stiff and then adding the sugar a little at a time, gradually increasing the amount as the mixture increases in volume. There are no shortcuts here; unless you want your meringues to weep sticky amber tears, you must incorporate ALL the sugar into the whites. You will know you have achieved this when you rub a little of the mixture between forefinger and thumb and it feels perfectly smooth.

The mixture should also be standing up in soft peaks. Stiff peaks will give a 'harder' meringue. Don't try for them, if you over-whisk the mixture will collapse on you, leaving you with a topping for lemon meringue pie and little else.

To cook, preheat the oven to 110°C,225°F

Spread a sheet of baking parchment (important) on a baking sheet and drop spoonfuls of the mix on to it. The size of the spoon depends on the size of meringue you want.

Bake undisturbed for 2 hours and then turn the oven off, allowing the meringues to dry out. This will give you crisp meringues that crumble readily.

For softer meringues, bake at 180°C/350°F for 15 minutes and allow to cool on a rack. These will be soft and 'chewy' on the inside and are suitable for filling with cream or topping stewed fruit.

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First published on Qassia