|
|
|
 |
|
|
|
| Recipe Archive > Cakes & Biscuits > |
French Mini Meringues
(Makes about 30)
Mini meringues make the essential storecupboard item. Wrap them in tissue paper and store them in a cake tin and they will last for several months, or more, to lightly crush and sprinkle over cold puddings, or add, to partially-frozen ice creams during the freezing process. You can also mix them with fresh scarlet berries, Chantilly cream, plain yogurt, or a peach and passion fruit flavoured one and hey presto! You have your own delicious version of Eton Mess.
You will require 2 large baking sheets, covered with Bakewell non-stick paper (non-stick baking paper is essential or the meringues will stick to the metal sheets), and a piping bag filled with a large 6 star piping nozzle.
Equipment & Ingredients
| • |
4 large free range egg whites |
|
| • |
225g (8oz) Whitworths caster sugar |
|
Method
Put the egg whites into a large spotlessly clean mixing bowl, preferably metal or copper and beat them until they form stiff peaks firm enough to hold their own shape. Mix 1 tbls of the sugar into the meringue and beat for a further minute until a whisk drawn through the meringue holds a stiff peak that is upright and unbending. Add half of the sugar (see sugar tip) to the egg whites and fold it in lightly followed by the remaining half. Fold the sugar in as before but don't over mix or you will loose the meringue's volume.
Fill the piping bag prepared with the 6 star nozzle and pipe into small rounds, spaced a little apart onto the prepared baking sheets.
Bake in a preheated oven at 110°C / 225°F / gas mark ¼, for one hour, or until the meringues peel easily away from the baking paper without resistance.
Whitworths Sugar Tip
The meringue mixture uses Whitworths caster sugar a fine grained crystal that dissolves easily as it is beaten with the egg whites into the stiff peak stage. To avoid losing the valuable air beaten into the egg whites, when you add the sugar, gently transfer the beaten meringue to one side of the mixing bowl and then using a large metal spoon add the sugar to the other side. Fold the sugar into the meringue from the side of the bowl in a gentle lifting and folding movement until just combined.
Tip - Naughty but nice Chocolate Mini Meringues
Make as for mini meringues but lightly fold 55g (2oz) dark semi-sweet chocolate (finely crushed with a rolling pin), into the beaten meringue. Spoon into small rounds onto a prepared baking sheet and bake as above.
> back to top |
|
|
|
|
 |
