Meringues
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Source & History
This is from the Women’s Weekly Biscuits & Slices book. They have ended up being a Christmas treat, we rarely make them at any other time of the year.
Notes
- We usually double this recipe.
- I often forget to fold in the icing sugar – it doesn’t seem to matter, no one has ever complained.
- We usually use regular white sugar not castor sugar.
- You can colour the mixture during the 15min beating time if you want coloured meringues.
- Author
- Aileen Sorohan
Ingredients
- 2 egg whites
- 1 tsp lemon juice or white vinegar
- 2/3 cup castor sugar
- 1 tsp icing sugar
Instructions
- Measure egg whites: you should have ¼ cup of egg whites – the amount must be accurate to absorb the sugar.
- Combine egg whites, lemon juice, sugar and salt in small basin of electric mixer, beat on highest speed for 15min, fold in sifted icing sugar.
- Place meringue in piping bag fitted with fluted tube. Pipe circles about 2.5cm in diameter on to aluminium foil-covered trays.
- Sprinkle the meringues with hundreds & thousands.
- Bake in a very slow oven for 1 hour.