Prep time: 20 min
Cooking time: 1h 15 min
Makes 16/20 meringues
Ingredients
- 6 large egg whites
- 170g caster suger
- 170g sifted icing sugar
Method
- Heat the oven to 100C.
- Line 2 baking sheets with parchment paper (meringue can stick on greaseproof paper and foil).
- Tip the egg whites into the Kenwood bowl and beat on a medium speed until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Turn the speed up and start to add the caster sugar, a dessert spoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. Don’t over-beat. When ready, the mixture should be thick and glossy.
- Turn the mixer back on slow and sprinkle the icing sugar over, a third at a time. Don’t over-mix. The mixture should now look smooth and billowy.
- Spoon the mixture onto the baking sheets in rough rounds.
- Bake for 1 hour 15 minutes, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack.
- The meringues will keep in an airtight tin for up to 2 weeks or frozen for a month.
- Serve with whipped double cream and strawberries.