Favourite Recipe Friday - Meringues

We often have a spaghetti carbonara and with the left over egg whites I always make meringues.

I remember my mum trying to make them when I was younger but she never quite seemed to get them right and home made ones are just so much yummier than the overly white ones you get in a supermarket.

I always use golden caster sugar as they turn out a gorgeous golden colour and super sticky in the middle, they are then perfect for making into Eton Mess.

Ingredients:

I use one egg white to 2oz of sugar so in this recipe I used:
2 medium egg whites
4oz golden caster sugar

Method:

1. If you have kept the egg whites in the fridge then take out and leave to warm to room temperature, they always fluff up more if they are warm.

If you are keeping them in the fridge then take out to warm to room temp

2. Whisk the egg whites with a hand whisk until they are fluffy like cotton wool.

3. Add the sugar a bit at a time and keep whisking until the mixture forms stiff peaks.

When you lift the whisks up it should form stiff peaks

4. I always add a little meringue to the baking tray before placing the paper on top as it stops the paper from lifting up.

Dab a little meringue on the tray before placing the paper on

5. Spoon the meringue mix onto the tray and pop in the oven on 110c for 2 hours

6. Once cooked remove from the oven and leave to cool and voila, gorgeous sticky in the middle meringues.

Like I said before you can serve as part of an eton mess or my favourite just with cream!