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Meringues are such a simple dessert. You can mix them with any number of ingredients, including cocoa powder or lemon zest. I've taken this recipe from Jaime Oliver.
Ingredients
Makes 6 servings
- 6 large egg whites
- 300g caster sugar
- a pinch of salt
Preparation
Preheat oven to 300F. Line a baking tray with parchment paper or a silpat. Put your egg whites into a bowl (make sure there are no shells or yolks, yolks contain fat...fat is the enemy of a good meringue), whisk on medium until the whites hold firm peaks. You'll know when it's thick enough when you can hold the bowl upside down and nothing falls out.
With the mixer still running, gradually add the sugar and the salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes until the mixture is all nice and glossy. Dip your finger in the mixture and rub it between your finger tips. You'll know it's ready when it's perfectly smooth (no grains of sugar).
Spoon the mixture on to your baking tray in blobs (either big or small) and pop it in the oven for an hour. If you don't like it gooey inside leave it in the oven for a little longer and then let the oven cool down with the baking tray still inside.
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