Meringues Recipe |
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You will need..... 4 eggs whites 8 oz. castor sugar little extra castor sugar For the filling: 1/4 pint double cream Preparation Time 1 tablespoon drinking chocolate 15 minutes
Cooking Time
1.5- 2 hours
Oven setting
240ºF; Gas Mark 1/4
Oil 3 large
baking trays thoroughly, or line with non-stick household vegetable
parchment. Put the egg
whites into a china or ovenglass mixing bowl. Whisk with a rotary whisk
until they are very stiff. Continue to whisk, adding the sugar a
teaspoon at a time, and whisking well after each addition until all the
sugar has been added. Using two wet dessertspoons, spoon the meringue
on to the prepared baking trays, or pipe in rosettes using a large star
tube. Sprinkle
with castor sugar and dry off in a very cool oven for 1.5 to 2 hours or
until they are crisp. Remove from the oven and cool on a wire tray.
Whip the cream and add the chocolate. Sandwich two meringues together
with filling. Store unused meringues in an airtight tin until they are
required.
Quick Tip
Silicone paper-buy from good stationers in rolls. It is a specially
treated paper to make it non-stick for sugar confections such as
meringues and brandy snaps.
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