Meringues

Originating in the kitchens of Swiss and French chefs during the 17th century, its precise origins are shrouded in mystery and debate. Some attribute its creation to a Swiss pastry chef named Gasparini, while others credit French chefs for its refinement. Regardless of its exact genesis, meringue quickly captivated palates across Europe with its light, airy texture and versatility. Today, this simple yet elegant confection continues to enchant both amateur bakers and seasoned pastry chefs alike, offering endless possibilities for sweet indulgence.

Ingredients

• 150g egg whites
• 250g caster sugar

Method

1. Place the egg whites in a clean bowl.
2. Whisk until firm peaks start to form, slowly add the sugar, whisking all the time until a stiff glossy meringue is formed.
3. Pipe onto a non-stick surface on a baking tray then place in the oven at 90°c for approximately one hour. Turn the oven off and allow the meringues to cool in the oven.

Tips

• Food colours can be added to the meringue during the whisking stage to give a different visual effect.
• A few drops of flavoured oil can also be added to match a flavour to the colour chosen.