Meringue Foundation Medium
We will be exploring an absolute classic today; the meringue.
The name immediately suggests a dessert, but actually the technique and principle behind the meringue has many uses, and is an important building block of modern cuisine in general.
You will need:
4 egg whites (medium, each weighing 30g).
225g caster sugar
Makes 10-12 medium meringues:
Preheat oven to 110C and line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Pipe mixture onto the baking sheet
Bake for 35 minutes to an hour (depending on the size) until the meringues lift off easily of the paper
Leave to cool and then decorate with the whipped cream and fruit