I usually have a few days off in a row, which seems great at the time then you realise how much you have to cram into those days. It usually involves housework, baking, blog post planning but more recently it’s involved photography and lots of newborn baby cuddles! Yesterday was no exception. I cleaned the house top to bottom baked two things and sorted out some blog posts. It was a busy day!
Today I’m off to meet my mum for a spot of charity shopping and maybe some lunch or a slice of cake thrown in! I’m looking for some new props for my photos. Like tea towels and pretty crockery, just don’t tell the Mr. He complains about my collection haha!
Anyway onto the meringues. Possibly one of the simplest recipes ever. But messy. Very messy. I started off piping these for the shape and then realised that it was much easier and just as effective spooning the mixture onto the baking trays. These look so pretty and I’m going to experiment with different flavours soon! I also feel the need to by the meringue girls book! I’m a meringue obsessed.
You will need:
4 large eggs whites
225g white caster sugar
food colouring of your choice
Heat oven to 140ºC/120ºC fan/gas 1 and line 2 large baking sheets with baking parchment.
Tip the egg whites into a large mixing bowl or table-top mixer – make sure it’s grease-free before you start. Whisk the eggs with an electric hand whisk or in your mixer, until they hold soft peaks.
Begin adding the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy meringue, which will hold up in a stiff peak on the end of the whisk.
Pipe or spoon the mixture into round. Leave a small space to allow the meringues to spread a little.
Dip the end of a skewer into the food colouring and swirl it around in the meringue to created a marbled pattern.
Bake for 1 hr, turning the heat down to 120ºC/100ºC fan/gas ½ for the final 30 mins. Remove from the oven and cool on wire racks. Can be made up to a week ahead and kept in an airtight container
Enjoy on their own or with whipped cream.