I whipped up a batch of meringues yesterday to serve at an Easter brunch. Very easy, and the recipe doesn’t require too many ingredients.
Serve the meringues on their own or sandwich together with whipped cream and serve with fresh raspberries.
2 free range egg whites at room temperature
A pinch of salt
115g caster sugar
Red food colouring
Whipped cream to fill, raspberries and icing sugar to serve.
Preheat oven to 120 degrees C.
Whisk the egg whites and salt on low speed until frothy and they form peaks which hold their shape.
On medium speed, add the caster sugar a tablespoon at a time, beating well after each addition. Once all the sugar has been added, continue beating until the meringue is stiff and glossy, about 3 minutes.
For plain meringues, spoon the mixture into a piping bag fitted with a plain nozzle, whatever size you want your meringues to be. Or just pipe straight from the bag!
For pink striped meringues, fit a nozzle, if using, into a piping bag, then paint vertical stripes of food colour with a pastry brush.
Fill the piping bag with the meringue mixture.
For plain or pink meringues, pipe meringues onto a baking sheet lined with baking paper.
Place tray into the oven and bake for 1 hour, then turn oven off and leave to cool for several hours.
Lovely on their own, or sandwich together with whipped cream and serve with raspberries and a dusting of icing sugar.