Making meringues 1

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By Katie

In our house we have a tea rota, what that means is basically; one night I make the tea then the next my dad, mum, brother…

Anyway, today is Monday and Monday is my tea night.  I always make something like pasta with Victoria sponge but I kind of fancy making something different.  So, why not meringues!!

a picture of the meringues

picture of the meringues.

This was my first time making meringues and they sounded quite hard to make, but they’re not too difficult really.  You just need to be patient…

So this is what you do to make them: First make sure your hands are clean, next you want to get a glass bowl and pour some boiling water into it.  Then take and electric mixer and take off the whisking blades and put them in the bowl.

The reason why you do this is because of the grease ( if you have grease in your bowl where the egg whites are going to go, it won’t fluff up properly or sometimes won’t fluff up at all.

Once the boiling water has been in the bowl for about 5 minutes, give your bowl and whisking blades a dry with a clean dishcloth.

cleaning bowls for meringues

drying the bowl for the egg yolks.

Next get out your ingredients, you will need :  175 grams of caster sugar ( I didn’t have caster sugar so I used brown sugar, just make sure you sieve the sugar if you’re using brown , so that big bits can be crushed) and 3 egg whites.  Actually, I think I’d use brown sugar next time too because it gives the meringues a nice golden colour.

free range eggs.

ingredient number 1: eggs.


brown or white sugar for meringues ?

ingredient number 2: sugar.

First, separate the egg whites from the egg yolks ( you crack the egg in half keeping the egg yolks in one of the halves them pour the yolks into your hand and let the white fall through your fingers ) I find this oddly satisfying.

You can also try what I call the ” plastic bottle way “: what you do is crack your eggs into a bowl like you would normally do, then take the top of a plastic bottle, place it on the yolk and squeeze the bottle so it sucks the yolk into the bottle and then put the yolk that’s inside the bottle into a separate bowl.  ( I tried this method put it didn’t work at all which in a way is good because plastic bottles are BAD !! )

using a bottle to separate egg yolks from whites.

total fail !!   : )

If you do end up messing up the bottle thing like I did you can always keep the eggs to make a yummy omelette.

Keep the shells if you have hens.  They can go on a tray (greaseproof paper underneath to stop them sticking) in the oven too.  Then crush them and add them into your hen food to feed the calcium back to the hens.

feeding your chickens/hens eggshells.

there’s actually 6 eggs, since I didn’t manage the first time…

Once you’ve got your egg whites pour them into the clean glass bowl and start whisking them on the lowest setting with the electric mixer.

Once it gets quite firm ( you know it’s firm if you can see little spikes sticking up and if you put your finger vertically in the mix and take it out again your finger should look like a candle at the top ” in a point”.)

what egg whites should like like after mixing them.

I drew a picture of this step, because i forgot to take a picture.

After that slowly add in your sugar, tablespoon by tablespoon whilst mixing it.  After all the sugar has been added to the mix whisk it up on a higher setting for about 1 minute.

Next get a baking tray and put some greaseproof paper on it ( to stick down the paper you can use some of the meringue mix, and you can but reusable paper if you like ).  Put the meringue mix into a piping bag and take a small nozzle to pipe it out on the trays… You don’t have to pipe them on you can also just put them on the tray with a spoon.  The mix should make about 12 meringues but it could be more or less depending on the size.

baking meringues.

These are my meringues just in the oven.

Once they’re evenly piped or scooped onto your tray put them in the oven at 150 *c (or 130*c plus fan) for about 35 minutes. Once they’ve been in the oven for 35 minutes switch the oven off but leave the meringues in the oven for another 30 minutes this allows them to cook slowly whislt there’s still heat in the oven.

Once the 30 minutes is up take them out the oven and snap one of the meringues in half, if it’s crispy on the outside and gooey in the middle they’re perfect.

These are what mine looked like:


These are my meringues just out the oven; there’s already one missing !!

I hope you managed to bake them alright and if you did, ENJOY!  Do you make your meringues the same way?  Please leave your tips in the comments.


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