Meringue


Usually, I use meringue to make pavlova, but I love just eating little swirls of meringue as a tasty sugary treat. When we were small my father used to bring these cute little meringue swirls on his trips to Sri Lanka and they were more crispier and came in shades of green, pink and yellow.
The meringues I am making today are for a   desert.  I wanted to make an Eton mess ( recipe will follow soon), so I made these meringues larger more marshmallowy than crispy. I made these ahead and stored them in an air-tight container once they cooled off.

Recipe : Meringue nests 

Makes 6 large nests

3 egg whites
125 g sugar ( use caster sugar or grind regular sugar till  super fine)

First, clean your bowl. I don't like to plastic bowls to whisk egg whites,  but the melamine ones are better than the regular plastic bowls. Use either glass or metal bowls if possible. Wash and dry it well rub the cut side of a lime cheek around and one of your whisks or beaters.  Wipe dry with a tissue or clean cloth.

Add your egg whites, don't get any yolks in.  Beat or whisk with an electric mixer till it starts to get very foamy white and stiff.

Start adding sugar, a tablespoon at a time, whisking in between till the sugar is well mixed, then add the next tablespoon till you use up the sugar.

By now the egg whites will be glossy and very stiff.( as they say you can easily hold the bowl over your head , or maybe your hubby's head )  and it won't fall off. It will stay in place, and the peaks will be stiff and firm.

Preheat over to  150 degrees C  or gas mark 3. Make sure its well heated before you place your meringues. I had a tough time adjusting when I made a pavlova with my aunt's oven recently so keep in mind different ovens take different times, for meringues the oven should be slightly hot not blasting hot!! And also it will be a good time to clean the window of the oven so you can see inside, LOL.

Now take a baking sheet and line it with baking paper ( no butter needed).  Plop 6 heaped blobs of meringues about 2 inches apart.  Place in the bottom of the oven, and bake it there for 45 minutes to one hour. ( remember different ovens take different times!!!). But keep in mind not to open the door so it is a good idea to get your oven door cleaned before you start making meringues.

 Switch off the oven when the meringues are done leave the door closed and let it cool inside the oven, for at least 30 minutes to one hour.

You can use this to method to pavlova even, just pile some cream on top and make mini pavlovas or a big one. Eat as it is, especially if you need a bit of a sugar rush or store it in an air tight container ( will keep for a few days).

Comments

  1. I love to enjoy meringue with fresh berries. Look forward to your Eton mess!

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  2. Beautiful meringues...light and airy!
    Hope you are enjoying your week Nammi :)

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  3. beautiful meringues dear Nammi :)

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  4. I love these treats every once in a while! I've piped meringues into shapes and also made meringue stacks ... I think it might be very close to your Eton Mess ... I look forward to seeing how you use yours!

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  5. I just love these with some berries and cream... yum...

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  6. Yummy and delicious Maringues Nammi..

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