Gooey Meringue Recipes

GOOEY MERINGUE

Gooey Meringue image

Sweet gooey meringues perfect for eating on there own, or crumbled and stirred up with fresh fruit!

Provided by Iggs

Time 2h10m

Yield Makes 18

Number Of Ingredients 3

Ingredients

4 Large egg whites, at room temperature
115g Caster sugar
115g Icing sugar

Steps:

Preheat the oven to 110c and Line 2 baking sheets with parchment paper.
Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks.
Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
Fold in the a third of the icing sugar with a big metal spoon or rubber spatula. Again, don't over-mix. Fold in the rest , The mixture should now look smooth and billowy, almost like a snow drift.
Scoop up a heaped dessertspoonful of the mixture (or pipe but sometimes this can cause the meringues to drop). Using another dessertspoon, ease it on to the baking sheet. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven (100C), 1 1⁄4 hours in a conventional or gas oven (110C), until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)

ULTIMATE MERINGUE

Ultimate meringue image

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Provided by Angela Nilsen

Categories Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 2h15m

Number Of Ingredients 3

Ingredients

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

Steps:

Heat the oven to 110C/ 100C fan/gas ¼.
Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium

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