Thursday, 13 December 2012

Meringue Magic

Last night I enjoyed a full Christmas dinner with all the trimmings with Molly and two of my cousins. Turkey, glazed ham, roast potatoes, roast carrots, alongside numerous types of gravies and stuffing, needless to say we were stuffed! I knew this would be the case so wanted to make a light dessert that would be manageable after the mammoth amount of food we had for our main course. Meringues are incredibly easy to make and even easier to eat! People are often put off by the thought of making their own meringues because they think they need to cook for ages, or they break. I promise this is a fool proof recipe that will leave you smiling at the end result! The cooking time is only 30 minutes and apart from separating a few eggs, there is really nothing to it! 

Meringue Magic

4 egg whites
300g sugar
Pinch of salt

1. Whisk the egg whites in a clean bowl until they form stiff peaks.
2. Gradually add the sugar and salt to the mixture, whisking after each addition.
3. Finally add food colourings or flavourings of your choice. I opted for a mixture of plain 
    meringue coloured green for Christmas and chocolate meringues for which I just added a 
    teaspoon of cocoa powder to half of my mixture.
4. Bake in the oven at 140C for 30 minutes. Then turn off the oven and leave the door ajar. 
    Allow the meringues to cool completely in the oven.

E-D Does It
-I opted to serve my meringues with delicious Raspberry Gelato. This worked well as the gelato 
 uses egg yolks and the meringues egg white, so no left overs.
-Alternatively you could serve the meringues with freshly whipped cream and a raspberry coulis. 

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