Meringue

amount preparation
Egg 4 White only; at room temperature
Sugar/Caster 115g
Sugar/Icing 115g

Directions

  1. Heat oven to 100C fan
  2. Line baking sheet with non-stick liner (meringue can stick on greaseproof paper and foil)
  3. Beat eggs on medium spped until mixture resembles a fluffy cloud and stands up in stiff beaks when the blades are lifted
  4. Increase spped, add caster sugar 1 desertspoonful at a time. lead beat for 3-4 seconds in between
  5. When ready, mixture should be thick and glossy
  6. Sift one third of the icing sugar over the mixture. Fold through with metal/rubber spatula/spoon
  7. Continue to fold in the remaining icing sugar one third at a time
  8. Mixture should now look smooth and billowy
  9. Bake for 1.5 / 1.75 in fan oven
  10. Leave to cool on trays or cooling rack (leave in oven, with door ajar?)

Notes

References