Dano's Recipes
MERINGUES
Makes 32
•
4 (59g) free-range egg whites, at room temperature
4 (59g) free-range egg whites, at room temperature •pinch cream of tartar
pinch cream of tartar •1 cup caster sugar
1 cup caster sugarMethod
1.Preheat oven to 120°C. Line 2 large baking trays with non-stick baking paper. Using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form.
Preheat oven to 120°C. Line 2 large baking trays with non-stick baking paper. Using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form. 2.Reduce mixer speed to medium. Add sugar, 1 tablespoon at a time, beating constantly until well combined.
Reduce mixer speed to medium. Add sugar, 1 tablespoon at a time, beating constantly until well combined. 3.After adding the final spoonful of sugar, increase mixer speed to high. Beat for two minutes or until mixture is thick and glossy and sugar has dissolved.
After adding the final spoonful of sugar, increase mixer speed to high. Beat for two minutes or until mixture is thick and glossy and sugar has dissolved. 4.Drop heaped tablespoonfuls of meringue onto trays, allowing room for spreading. Place trays in oven. Reduce oven to 100°C. Bake meringues for 1 1/4 hours or until dry to touch. Turn off oven and open door. Allow meringues to cool completely in oven.
Drop heaped tablespoonfuls of meringue onto trays, allowing room for spreading. Place trays in oven. Reduce oven to 100°C. Bake meringues for 1 1/4 hours or until dry to touch. Turn off oven and open door. Allow meringues to cool completely in oven.Notes & tips
•Tips: Avoid making meringues, pavlova or meringue-topped pies on a humid or rainy day. Humidity is what makes meringues 'weep'. Make sure egg whites are at room temperature - cold egg whites incorporate less air. Break eggs, 1 at a time, into separate ramekins. Transfer egg whites, as you go, to the mixing bowl. This way, even if 1 egg isn't fresh or a yolk breaks, it won't spoil all the egg whites.
Tips: Avoid making meringues, pavlova or meringue-topped pies on a humid or rainy day. Humidity is what makes meringues 'weep'. Make sure egg whites are at room temperature - cold egg whites incorporate less air. Break eggs, 1 at a time, into separate ramekins. Transfer egg whites, as you go, to the mixing bowl. This way, even if 1 egg isn't fresh or a yolk breaks, it won't spoil all the egg whites. Variations
•Lemon meringues: Before baking, fill each meringue with 1/4 teaspoon lemon filling (see related recipe, step 4).
Lemon meringues: Before baking, fill each meringue with 1/4 teaspoon lemon filling (see related recipe, step 4). •Chocolate-hazelnut meringues: Top baked meringues with 1 teaspoon chocolate-hazelnut spread. Dust with cocoa powder.
Chocolate-hazelnut meringues: Top baked meringues with 1 teaspoon chocolate-hazelnut spread. Dust with cocoa powder. •Fairy meringues: Before baking, sprinkle each meringue with 1/4 teaspoon hundreds and thousands.
Fairy meringues: Before baking, sprinkle each meringue with 1/4 teaspoon hundreds and thousands. •Chocolate-dipped meringues: Dip base of baked meringues in melted chocolate. Place on baking paper and allow to set
Chocolate-dipped meringues: Dip base of baked meringues in melted chocolate. Place on baking paper and allow to set