Recipe – Easy Meringue

We always have lots of blackberries this time of year from a bush that grows over our garden wall, but this year we’ve had more than we usually do so I’ve been thinking of ways to use them up. One of my favourite puds is Eton Mess and you can use blackberries for this, but you also need meringue! This is a very simple recipe where you can create lovely meringues for any use… including just scoffing them!

For 12 meringues, you will need:

  • 5 eggs
  • 130g caster sugar
  • 130g icing sugar

Preheat the oven to 100° (with fan, 20° more without). Ready two baking trays with non-stick sheets or greaseproof paper.

Separate the eggs, putting the whites in a large bowl and the yolks to one side. You can use the eggs to make custard!

Use an electric whisk to whip up the eggs whites for a few minutes until they form stiff peaks. A dessert spoon at a time, add the caster sugar and whisk for 3-4 seconds, then add another spoonful. Once all the sugar is added whisk for another minute until the meringue is silky and shiny.

Sift the icing sugar over the meringue and using a wooden spoon, slowly fold into the mix, ensuring you don’t overmix or take out much of the air put in during whisking.

Using a large spoon, dollop meringue onto the baking tray. You should have enough for 6 dollops on each tray, around 8cm across.

Bake in the oven for 90-100 minutes until the tops are just turning golden. Remove from the oven and leave to cool for ten minutes on the oven tray, then transfer to a wire rack to cool completely.

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