Hi again everyone…
I might have decided to utilise the left over egg whites from my previous bake, chocolate fondant into making crispy and chewy meringues filled with some of the vanilla cream and drizzled in the toffee sauce. This recipe is a great way to use up left over egg whites and takes no time at all. These simple meringues can be flavoured and topped with all manner of delicious items, such as fresh fruit, chopped nuts or chocolate.
So here we go, this recipe makes 8 meringues.
2 egg whites
57g caster sugar
57g icing sugar
Whipped cream (see chocolate fondant recipe)
Toffee sauce (see chocolate fondant recipe)
1.Preheat the oven to 110°C/gas mark 1/4. Line one medium sized baking tray with greaseproof paper or a silicon baking sheet.
2. Place 2 egg whites in a large mixing bowl and beat on a medium speed with an electric hand mix, until fluffy and forms stiff peaks when the blades are lifted.
3.Now turn up the speed and start slowly adding the caster sugar, a dessert-spoonful at a time. Make sure you beat the mixture for 3-4 seconds between each addition, be careful not to over-beat the mixture. It should be thick and glossy.
4.Sift the icing sugar into the mixture, one third at a time and fold in using a metal spoon. Continue this until all the icing sugar is added. Be careful to not over-mix again.
5. Scoop heaped dessert-spoonfuls of the mixture onto the prepared baking tray (making an approximate oval shape).
6.Bake for 1 hour and 20 minutes or until the meringues sound crisp when tapped underneath and have a pale coffee colour. Leave to cool in the oven, with the gas/electric turned off and the door open.
7.Serve with your additional toppings or crushed up in an Eton mess. These are sandwiched together with vanilla whipped cream and drizzled with toffee sauce.
So that is it for now everyone and I need to stop saying I will make a red velvet cake next, as other bakes keep getting in the way! 🙂
Red velvet will happen soon is all I can say…