This is such an easy meringue recipe. It contain 2 ingredients – egg whites and sugar – you can add some food dye if you want coloured meringues but that is entirely optional.
The key to making fluffy, crunchy, melt-in-your-mouth meringues is patience.
Meringues are also a great way to use up left over egg whites if you’re cooking something that calls for egg yolks only because all you need to know is the ratio of egg whites to sugar and you can adjust the recipe to suit however many egg whites you have on hand.
You just need 1 egg white to 1/4 cup of caster sugar.
* Preheat oven to 100 degrees.
Beat the egg whites in a clean, dry bowl with clean, dry beaters until the egg whites form stiff white peaks.
Gradually add the sugar, one tablespoon at a time. (This is where having multiple helpers is handy!) Once the sugar is completely added continue to beat the mixture for 3 minutes.
You can spoon the meringues onto a tray or use a proper piping bag, but this is what I do so that multiple little helpers can pipe their own meringues.
I break off a square piece of baking paper and put a large dollop of meringue on the corner of approximately where one quarter would be.
Then fold the paper in half.
Then into quarters.
Then twist the open top while squeezing the meringue right down into the middle corner.
Then snip off the end (leaving about a 1cm wide opening) and give the “piping bag” to each child to do their own piping.
Bake in the oven for 1.5 hours. Leave the meringues in the oven until the oven has completely cooled.
All up from start to finish meringues do take about 2-3 hours, but they are well worth the wait! They will keep in an air tight container in the fridge for a week however in our house they don’t last a day.