Meringue Recipe at MyDish

Meringue

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Method

  • Beat egg whites with the salt until standing peaks form – stiff - Do Not over beat, soft peaks can bend over slightly. Gradually add sugar Tablespoon at time DO NOT Drop sugar in Sprinkle over mixture beat each spoonful, until mixture is shiny when you have finish beating – To test stand a metal teaspoon in centre of mixture (it should stand up straight) Get Metal spoon and Fold in cornflour or rice flour and then fold in lemon juice.
  • Put greaseproof paper on baking tray either shape in a round nest for a pavlova or individual shape with two tablespoons and place on paper ½ inch apart. To make swirls use a skewer to form small swirls. 100 degrees for 2 hours minimum to dry out meringue it should look slightly biscuit in colour when done. Take from oven Remove from paper rest on wire tray.
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    Ingredients

    • 4 Egg Whites room Temperature
    • 250 grams Castor Sugar
    • 1-2 teaspoon Cornflour or rice flour
    • 1 teasp lemon juice
    • Generous pinch  salt

    By Views 2223  Added Mon Nov 24 2008


    Achieved at last. thanks to my Daughter

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