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They take a while, but they're worth it
About a little over 2 hours altogether with preparation and cooking time, but they certainly are worth the wait. I tend to not trust recipes that try to create short-cuts with meringues as they involve the use of eggs and therefore the risk of salmonella if not properly cooked - so here's a full length, proper recipe

Posted by hannah g. from Horten, Vestfold, Kingdom of Norway • Published See hannah g.'s 59 projects »
  • Step 1

    Make sure you preheat your oven to gas mark 1

    Now, you need to separate the egg yolks from the egg whites and dispose of the yolks. In a bowl, whisk the egg whites until they're fluffy and make stiff peaks

  • Step 2

    Gradually start to add the caster sugar, mixing as you go. You should have a very thick white mixture at the end of this

  • Step 3

    Now start to gradually fold in the icing sugar, I like to do this about a quarter at a time. At this point, you should be able to hold the bowl upside down without the mixture falling out (though for the less daring, just test it with a spoon)

  • Step 4

    Now you need to get it on your baking tray. You will have to use a baking sheet or cake cases like I do, else the meringues will stick to the tray. You cannot grease the tray with butter as the butter will react with the meringue, and foilf/grease proof paper often stick. You can make small individual meringues or perhaps even large ones for pavlovas

  • Step 5

    Bake for approximately an hour and a half to an hour and three-quarters until the meringues are a pale cream colour and sound crisp when tapped from underneath. leave to cool before serving, i recommend with cream and fruit.

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