Meringues are one of my favourites but I always believed they were like the Holy Grail of baking – one slightly wrong turn and you had a mess.
I recently purchased a Wilko Stand Mixer, and thought of nothing better than to test it out. If you don’t have an electric mixer, of course this recipe can be made with a hand whisk but there might be a slight difference to the texture of the meringues overall (more dense).
What you need:
3 egg whites
150g/5 & 1/2 oz Caster Sugar
150g dark chocolate (to be melted)
150ml double cream (to be whipped)
How to you make them then?
1. Preheat your oven to 140 degrees/ Gas 1 and line baking trays with grease-proof paper.
2) After separating your egg whites carefully into a large clean bowl or your mixer bowl, whisk the whites until you have stiff peaks, either by hand or with a mixer. This usually takes a few minutes
3) When the eggs are whisked well, slowly add 1 tablespoon of sugar at a time until it is well mixed. I would use a medium setting on an electric mix during this, but you can keep it the same speed if you wish.
4) Spoon out the mixture onto the baking sheets, usually making enough for about 12-16 meringues
5) Bake for 1 hour until the meringues are pale and golden brown. They should end up after this time crisp on the outside but soft & chewy on the inside
6) Remove from the oven and leave to cool
7) Once cool, fill with whipped cream and dip over some melted chocolate
I like to then join 2 of the meringues together with whipped cream, and serve with chopped strawberries.
These will keep in an airtight container in the fridge for a few days, but they don’t tend to last long in my house!