Saturday, 5 July 2014

Old Fashioned Meringue Recipe


Old Fashioned Meringue Recipe

This recipe makes crisp outers and gooey, chewy insides. They are exactly the type my Mum and Dad bought for me from our local bakery when I was a little girl. I hope you enjoy them as much as I did and do.
4 egg whites
1 cup castor sugar (although white sugar will work too)
1/4 teaspoon vanilla extract
6-9 drops of food colouring
1 teaspoon vinegar
3 teaspoons corn flour
Equipment You Will Need
2 trays
Baking paper
Electric mixer with a  balloon whisk (although standard beaters work as well, but take longer)
Measuring cups and spoons
Large cup, vase or jar
Piping bag
Star nozzle (Pastry sized which I think is 1/4 inch)
1. Preheat your oven to 150 degrees Celsius (302F). Line two trays with baking paper and set aside.
2. In the bowl of an electric mixer fitted with a balloon whisk, add your egg whites and beat on a medium speed until they form soft peaks.
3. Slowly add the sugar and continue to whisk until the sugar has dissolved into the egg white, and the mixture is smooth, glossy and quite stiff.
4. Add the vanilla, food colouring, vinegar and sifted corn flour. Beat on low until the colour has been evenly mixed through. You might need to use a spatula to combine the ingredients properly.

5.  TIP: Insert the nozzle into the piping bag and put the tip end into the cup or jar. Wrap the end of the piping bag around the mouth of the jar so it's open and easy to fill. Scoop out the meringue mixture and fill the piping bag.
6. On the pre-lined trays, slowly and carefully pipe 5cm (2 inch) base circles and spiral the meringue up, stopping the pressure on the bag to form a neat peak. This method of piping will ensure gooey middles and crispy outsides. Decorate with sprinkles.
7. Once you've done that, place both trays in the oven. Turn the temperature down to 100C (210F). Bake for 2.5 hours, changing the trays around at half time. Leave the door of the oven closed, with the temperature off for another 3 hours. (No one said that this would be a short cooking time, but believe me, it's worth it!)
8. Some care will be needed to remove the meringues from the baking paper. Enjoy! 

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