How long does a meringue take to cook

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations. Line 2 baking sheets with non-stick liner or parchment paper meringue can stick on greaseproof paper and foil. Tip 4 large egg whites into a large clean mixing bowl not plastic. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add g caster sugar , a dessertspoonful at a time. Continue beating for seconds between each addition. When ready, the mixture should be thick and glossy.

Sift one third of the g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. The mixture should now look smooth and billowy. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape.

Or just drop them in rough rounds, if you prefer. Leave to cool on the trays or a cooling rack. Makes 10 to 12 shells. Spoon meringue onto circle. Spread with a spoon, forming a shell and making side higher than centre. Turn oven off; leave meringue in oven for 4 hours with door closed. Be sure no yolk slips in with the egg when separating the eggs. Yolk contain fat; any fat in with the whites will prevent the whites from beating to a good volume.

Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold. Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume. Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger.

If it feels gritty, beat a little longer. Pour eggs whites into a spotlessly-clean bowl. Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.

Slowly add the sugar to the egg whites about a tablespoon at a time, beating after each addition until the sugar is incorporated. Continue beating until stiff peaks form. Spread meringue on top of pre-baked or no-bake dessert, place about 4 inches under the heat and bake for about 10 minutes, until golden. Shout Out Did you make this recipe? Share it with the world!

Facebook Tweet Pin. Southern Sweet Potato Pie Recipe 2 hrs. Pie Crust Recipe 18 mins. Easy Peach Cobbler Recipe 40 mins. Southern Banana Pudding Recipe 30 mins. More About Me. Leave a Comment Cancel reply Your email address will not be published. Becca, read the recipe tips I have listed in this post before the recipe. That should help. First time ever making this. Thank you so much!