This can be used for basic meringues to serve with ice-cream, lemon meringue pie, baked Alaska, Pavlova, chocolate meringues and so, so much more!
They are really simple to make but oh so delicious! This method will provide a crunchy dry meringue. The lower the temperature, the longer they take, the crunchier they are. Simple!
The most important step when making meringues is to ensure that all utensils are spotlessly clean and dry. Even one drop of water can put the mixture off!
4 Egg whites
225g Caster Sugar
1/2 tsp Cream of Tartar
1. Preheat oven to 100c. Place the eggs in a spotlessly clean bowl. Whisk for 4-5 minutes until peaks form.
2. Then slowly add in the sugar and cream of tarter. Whisk for 3-4 minutes more, until soft peaks form and the mixture will not move, when the bowl is upturned.
3. Spoon or pipe the mixture onto the tray in your desired shapes.
4. Place in the oven for 2 1/2 -3 hours. The resulting meringues should be light and dry.