French Meringue

4 August 2011

French Meringue

Egg whites          100 g

Icing sugar          170 g

Method

1. Beat egg whites with half the icing sugar until semi firm

2. Add remaining icing sugar and beat to obtain a firm shiny mixture

3. Pre-heat the oven to 100 degrees Celsius.

4. Spoon small circles about 1 cm apart on wax paper

5. Slide paper onto baking tray

6. Cook for 1 hour

7. Leave to cool on paper at room temperature

8. Peel off meringue, place onto wire rack

Chef Tips

Can bake meringues on a lower heat, traditionally done at 60 degrees Celsius over night to obtain very hard meringue.