Tuesday, 17 June 2014


I can always remember my mum making meringues when I was younger and they wouldn't last long before I'd eaten them all. So last weekend when we were out food shopping I noticed that the Strawberries are now looking nicer in both looks and price.

So dessert had been decided and it was to be the traditional English dessert of Eton Mess. I was simply going to buy meringues that were in a packet until I was overruled by my lover to make them from scratch instead.

To start with here is the recipe and method for making perfect meringues. The most troublesome part here would be the separating of the egg whites. Our first egg somehow the yolk became punctured so we had to start again. It was a high pressure moment when it came to the third egg and hoping that the same didn't happen with the first egg.

We recommend that you use a good glass bowl for whipping up the mixture, we have a Pyrex bowl.


175g Caster Sugar
3 Large egg whites

Method (pre-heat 150 / Gas Mark 2)

1. Separate the egg whites in to a good quality glass bowl

2. Beat the eggs until they thicken up and start to look foamy

3. Add the caster sugar bit by bit, while beating continuously

4. The mixture should eventually double in size and start to look glossy

5. Once mixture forms stiff peaks it is done. If you want to be brave you should be able to hold the bowl above your head and it won't move.

6. Line a baking tray with baking paper and dollop the mixture evenly

7. Place in the oven and turn the temperature down to 140 (Gas Mark 1) for 1 hour

8. When done turn the oven off and leave in the oven to cool down

A tip to stop the meringues spreading out and becoming one big yummy meringue, is to use a lined muffin tray instead of a baking tray. This will help keep the dollops of mixture separate when in the oven. Now you can enjoy them on their own, or head on over to our Eton Mess recipe.


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