How Can I Make Meringues?
Answer:
Meringues are basically egg whites which have been mixed beside sugar and baked in a slow (cool) oven.
A general recipe is to take two egg whites (no yolk must be used or the meringue will not rise). Obtain simply the whites by breaking the shell of the egg and keeping the yolk in half the shell pour off later white into a bowl. Next transfer the yolk into the other half of the shell and again pour off the white into the bowl. Repeat this to find two egg whites.
Add 50g or 2 oz of caster sugar and whisk until it is forming soft peaks.
The meringue will be ready when you can hold the dish upside down and it doesn't all spatter out. Then take another 50g or 2 oz of caster sugar and with a large spoon, kindly stir in the sugar. Do not beat it or you will lose all the heavens you introduced. Bake at 110 C or 225 F gas mark 1/4 for about two hours. Then top with lashings of cream and fruit for pavlova or use it over a flan or pie.
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