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Perfect Meringues Every Time

Do you like to eat dessert? Who doesn't. But do you feel guilty about it? Well you don't have to with this one. Meringues are easy to make if you are careful; impossible to make if you are not. Meringues are light, delicious, healthy and nutritious. Here is how to make them:

  • 2 eggs
  • 1/2 cup sugar

  • Separate the eggs very carefully, taking care to keep any traces of yolk out of the whites. Set the yolks to one side
  • Whisk the egg whites, adding the sugar slowly. The whites are stiff enough when you can turn the mixing bowl upside down without the contents falling out.
  • Lightly grease a baking tray and put spoonfuls of the whisked egg whites onto the tray then place the tray in a preheated oven at 200F.
  • Bake for 45 minutes, turn off the heat and allow to cool in the oven for about an hour.

John's Notes
This recipe can be very easy or it can be frustratingly impossible. Eggs whites will stiffen well if prepared well. Make a mistake and you can whisk all day without getting them to stiffen. The secret is to use clean, grease-free bowls and to make sure that no yolk gets into the egg whites.

So what can you do with the yolks? Egg yolks are high in cholesterol so you could just discard them, but assuming that you don't want to do that, you can whisk them with an equal amount to milk and cook in a double boiler while stirring continuously. As soon as the custard starts to thicken remove from the heat and continue to stir until the custard is smooth.

I served my super-light, melt-in-the mouth meringues on a bed of scratch custard. Excellent flavour, light and guilt-free.

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