Perfect Meringues - Dualit 88400 Cookbook

Snowy white and crisp, meringues
are always popular at tea time or in
a large variety of desserts. Sandwich
small ones together with whipped
Double Cream, or Brandy Cream
(see recipe page ) or crush and
fold in some whipped cream, place in
glasses, top with berries, or a fruit
fool, and trickle a fruit sauce over the
top.
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CAKES, BISCUITS AND DESSERTS

PERFECT MERINGUES

• Preheat oven to 150C/300F/M2
• Put the sugar in a measuring (or
similar shaped) jug for easy
pouring
• Follow instructions for Whisking
Egg Whites, page 5. Before you
begin to whisk the whites, add the
cream of tartar, lemon juice and
salt
• When the whites are foamy and
bubbly, add half the sugar,
pouring in a steady stream but not
taking too long, while continuing
to whisk to firm peak stage.
Gradually fold in the rest of the
sugar with a spatula
• Using two spoons, drop the mix in
small, equal sized balls onto the
baking sheets
• Dip your finger in cold water and
• Bake for 15 minutes on a low
• After 10 minutes, shut the door,
• Peel meringues off the paper. If
• Store in an airtight tin, where they
15
smooth down any little tails which
might otherwise darken in the
oven
shelf. Before the meringues colour,
open the oven door and turn off
the heat
turn the oven on to
50C/150F/LOW to dry them out
for an hour. Turn off and leave in
the oven for 3-4 hours
they are stuck rub them gently
beneath the paper with a damp
cloth – this will release them
will keep for months