They are also pretty easy to make providing you have an electric whisk and you set the oven at the correct temperature. I’ve tried out a few combinations of recipes and oven temperatures and this is the recipe that has worked the best for me.
Meringue Ingredients List (makes 9)
- 3 large Egg Whites (1 egg white will make 3 meringues, so use as many as you need here)
- 150g of Caster Sugar (use 50g of sugar per 3 meringues)
- 1 tsp of lemon juice
- Optional – double cream and fresh berries
Gluten Free Meringue Recipe Method
Start by heating the oven to 140 degrees C (280 degrees F) and make sure that you have no plans for using the oven for the next few hours as the meringues will stay in here with the oven turned off after cooking.
Next separate the egg whites. If you are inexperienced at this use a separate container for putting the egg white in while you are separating it and then a second container for putting each egg white in after separation. This means that if you mess up the separation of one of the egg whites you don’t ruin all your egg whites in one go!
Next add a teaspoon of lemon juice to the egg white mixture and use an electric whisk on a low setting and start to whisk the egg whites.
After around 2-3 minutes the mixture will become bubbly and frothy. At this point turn the whisk up to a high setting and continue to whisk until the egg whites form into soft peaks. You should be able to lift up some of the egg whites at this point without the mixture falling off the whisk.
Now it’s time to add the sugar. Start to add the sugar into the egg white mixture one tablespoon at a time while continuing to whisk the mixture at a high speed. Once you’ve finished doing this the mixture should look very glossy and shiny.
Finally, spoon the mixture on to a baking tray covered with baking parchment. If you are making meringue nests just use the back of a dessert spoon to make the nest area.
The first time I made these meringues I decided to be smart and use a pipette to try and make the meringue nests look pretty. Unfortunately my kitchen ended up looking like a scene from Mr Bean due to me filling up the pipette too full and the meringue mixture oozing out of the top, all over me and the wall! So a tip for any inexperienced cooks using a pipette – only fill this half way!!
Once you’ve done this put the meringues in the oven at 150 degrees C for 30 minutes, then turn the oven off and leave the meringues in there until they have dried out. This usually takes around 3 and a half to 4 hours. Serve with freshly whipped double cream, berries and a sprinkling of icing sugar.
I hope you enjoy this meringue recipe and let me know if you have any tips.
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