Meringues
A versatile dessert - my best is to make it into a pavlova! :)
Method:
Beat egg whites until very stiff
Slowly add 1/4 cup of castor sugar at a time, mixing for 2mins each time
Fold in baking powder
Stir in vanilla essence
Line a pan with foil (shiny side down) and pipe or spoon the meringue mixture onto the foil
Bake at 110 degrees C (225 degrees F) for 15mins
Turn the oven down to 100 degrees C (200 degrees F) and bake for a further 1 and 1/2 hours.
Leave in the oven to dry out until the oven cools. DO NOT OPEN THE OVEN
Beat egg whites until very stiff
Slowly add 1/4 cup of castor sugar at a time, mixing for 2mins each time
Fold in baking powder
Stir in vanilla essence
Line a pan with foil (shiny side down) and pipe or spoon the meringue mixture onto the foil
Bake at 110 degrees C (225 degrees F) for 15mins
Turn the oven down to 100 degrees C (200 degrees F) and bake for a further 1 and 1/2 hours.
Leave in the oven to dry out until the oven cools. DO NOT OPEN THE OVEN
tips...
* Best to use a mixer to get the egg whites nice and stiff
* Can be made into individual meringues or 1 large one for a pavlova
* Do not open the oven at any point, only once the oven has completely cooled
* Can be made into individual meringues or 1 large one for a pavlova
* Do not open the oven at any point, only once the oven has completely cooled