This is a simple recipe, two ingredients, that is it. It bothers me that the commercial ones can contain so many ingredients.
- 4 egg whites, preferably at room temperature
- 1 1/4 cups of caster sugar
- Preheat oven to 110°C
- Place egg whites into a very clean, dry bowl of a mixer (Stand mixer is easiest, hand held electric is alright anything less is doable, but tiring).
- Beat/whisk the egg whites until they are stiff.
- Add the sugar a tablespoon at a time until it is all incorporated and the mixture is thick and glossy and the sugar has dissolved.
- Pipe or spoon the mixture onto lined oven trays leaving a few centimetres between them.
- Bake for approximately 35 mins. Leave them longer so they are crisp through or take them out sooner for a gooier centre. It depends on how big they are too. Half the fun is testing them during cooking to see if they are done yet.
Variations: Make them large and flat to use for a pavlova.
Add 1-2 teaspoons of sifted carob just before piping for variety.
Add a small quantity of vanilla seeds before piping for flavour.
Sprinkle uncooked meringues with natural sprinkles for a special occasion.
Dairy/soy - After they are cooked and cooled dip the tips in melted white chocolate or carob.
These make great afternoon tea treats or are lovely for a party.