Meringues

Updated at: Sat, 02 Mar 2024 11:31:00 GMT

Step 1

Preheat the oven to 120 degrees centigrade

Step 2

Line two baking sheets with a parchment paper

Step 3

In a small bowl whisk together the cornflour and sugar

Step 4

Use a mixer to whip the egg. Whites cream of tartar and salt starting on low slowly increase to medium speed until trails start to become visible and the egg. White bubbles are very small and uniform approximately two or three minutes take your time

Step 5

Increase speed to medium high slowly and gradually sprinkling in the sugar cornflour mixture.

Step 6

A few minutes later after the Sugar is added slowly pour in

Step 7

Slightly increase the speed and whip until the mirroring is glossy and stiff. Pigs form when the whisk is lifted three or four minutes

Step 8

Spoon golf ball sized spoonfuls of morang onto the parchment paper using a second spoon to scream it off the spin. Flick your wrist to cook's irregular peaks to form on top of each meringue.

Step 9

Slip the baking sheets into the oven and reduce the oven temperature to 110. After twenty five minutes rotate the pans 180 And switch their positions on the racks. If the morangs appear to be taking on colour reduce the temperature to ninety five.

Step 10

Continue baking for another twenty or twenty five Minutes until the morangues that easily lift off the paper. The outsides will be crisp and dry to the Touch and the centre is still marshmallowy

Step 11

Call on a wire rack

Step 12

They keep sailed in a tin for 1 week

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