Month: October 2009
Meringues
It's not very pretty. In fact it looks like some ... oh never mind. I never thought meringue making is this easy. It only consisted of 3 ingredients, imagine that! It was so easy even our 14-year-old nephew was able to make it all by himself. Thus the poo-looking mounds in the picture. Hahaha!
Actually he was the one who made the second batch because the first one I made was gone in a minute. Really yummy! The recipe was adapted from Angela Nilsen's The Ultimate Recipe Book
Next time I will make some Eton Mess with it. Thinking of which, I have to hurry up because strawberries will be disappering soon.
Meringues
4 egg whites
115 gm icing sugar (confectioner's)
115 gm caster sugar (superfine)
- Preheat oven to 120C/fan 100C/250F. Line baking sheets with parchment or baking non-stick paper.
- Beat egg whites with an electric mixer on medium speed until stiff peaks stage (stands up in stiff peaks when the blades are lifted).
- Continue beating though this time on high speed. Start adding the caster sugar one tablespoon at a time. Continue beating 3-4 seconds after each addition. It should be thick and glossy after all the sugar has been added.
- Sift one-third of the icing sugar on the beaten egg whites. With a metal spoon or rubber spatula, gently fold in it. Continue sifting and folding the icing sugar a third at a time. Do not over mix.
- Using a dessert spoon, heap the mixture into small mounds (or you can pipe them) onto the lined baking sheets.
- Bake for 1 1/2 hour or until the meringues sound crisp when tapped at the bottom.
- Leave to cool completely on a wire rack.
- Suggested serving: sandwich two meringues with softly whipped cream
Meringues
It's not very pretty. In fact it looks like some ... oh never mind. I never thought meringue making is this easy. It only consisted of 3 ingredients, imagine that! It was so easy even our 14-year-old nephew was able to make it all by himself. Thus the poo-looking mounds in the picture. Hahaha!
Actually he was the one who made the second batch because the first one I made was gone in a minute. Really yummy! The recipe was adapted from Angela Nilsen's The Ultimate Recipe Book
Next time I will make some Eton Mess with it. Thinking of which, I have to hurry up because strawberries will be disappering soon.
Meringues
4 egg whites
115 gm icing sugar (confectioner's)
115 gm caster sugar (superfine)
- Preheat oven to 120C/fan 100C/250F. Line baking sheets with parchment or baking non-stick paper.
- Beat egg whites with an electric mixer on medium speed until stiff peaks stage (stands up in stiff peaks when the blades are lifted).
- Continue beating though this time on high speed. Start adding the caster sugar one tablespoon at a time. Continue beating 3-4 seconds after each addition. It should be thick and glossy after all the sugar has been added.
- Sift one-third of the icing sugar on the beaten egg whites. With a metal spoon or rubber spatula, gently fold in it. Continue sifting and folding the icing sugar a third at a time. Do not over mix.
- Using a dessert spoon, heap the mixture into small mounds (or you can pipe them) onto the lined baking sheets.
- Bake for 1 1/2 hour or until the meringues sound crisp when tapped at the bottom.
- Leave to cool completely on a wire rack.
- Suggested serving: sandwich two meringues with softly whipped cream
