Meringues are the one of my other favorites that can become any number of desserts or sweet things to munch on. I have made thousands of meringues over the years and this is how I do it. If you like meringues and have never made an Eton Mess, you are missing out on something very special. Check out the easy Eton mess recipe.
What you need
3 egg whites
3/4 cup castor sugar
Separate the eggs and place the whites in a large glass bowl. Mix with an electric beater on low until they are frothy, then turn the speed up to the highest you have and mix until the whites are creamy and stiff.
You will know they are ready for the sugar when you remove the beaters and the whites form a peak that does not fall over. Now add the castor sugar in 4 equal amounts beating on fast until the mixture shines. It will look luxurious and you will be tempted to dive in straight away.
Line a baking tray with grease proof paper and make mounds of about 2 tablespoons for each meringue or if you have a piping bag, pipe them about 4/5 cm high.
The trick is this. Heat the oven to 140 Celsius, place the meringues in the middle of the oven, close the door and turn down to 120 Celsius immediately. Bake for 45 minutes, then turn the oven off and allow the meringues to cool completely in the oven (about 2 hours). this dries them out and gives you an even crunch with no gooey bits in the center.
Serve with cream and strawberries or whip some cream and stick the meringues together in a pyramid shape with the cream and dot with strawberries on the outside.