Delicious meringues made easy.

 It just takes a bit of extra care with a few things and you make make gorgeous meringues in an amazing amount of ways.

• Ensuring your tools are very clean.  Your bowl and anything you are using must be clean and dry. 
• Stainless steel or Glass bowls are best. Avoid using plastic bowls and tools if possible. 
• Use room temperature eggs.  You need to get as much air into them as possible and cold eggs wont allow that.
• Moisture is a definate no no with meringues. Avoid humid or rainy days and avoid baking other things at the same time.  They just wont work well.
• Prepare everything in advance and be prepared for a long slow cook.  You can't rush the drying.

Ingredients

4   Room temperature Egg whites

1 1/2  cup Castor Sugar

1/2  teaspoon Cream of Tartar 

Method

Pre heat your oven to 100c and line two baking trays. If you're making small meringues and think you might need more trays do them now. 

Using your mixer wisk your egg whites and Cream of Tartar on high until soft peaks form.

Leave the mixer running and very slowly tip in your sugar about a tablespoon at a time. 

Once all the sugar is in continue mixing for a few minutes till you have a very thick and glossy mixture that definately holds form.

Your mixture is now ready to put onto trays.  The easiest way is to spoon the mixture using metal spoons onto the baking paper making sure the spoonfuls are the same size.   

Turn the oven down to 90c.  Bake the meringues for at least an hour till the outsides have crisped. They should lift from the baking paper easily and sound hollow.  

Turn the oven off and leave for another couple of hours till they dry out and cool completley.

 Colouring and flavourings can be added before cooking use minimal amounts and ensure you still get the right consistency.

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