Bake some no messing meringues with The Crema Caravan
Fool proof no messing about recipe. No heating sugar, no overnight in the oven. Just straight up easy to make meringues.
It’s best to use a stand mixer for these but an electric hand whisk works just as well. Don't try try it by hand unless you’re popeye...
Preheat oven to around 130 degrees. Or lower for non fan oven.
Weigh your egg whites. We use free range eggs which vary in weight therefore we need to know what we have left after making our batch of brulees!
The amount of caster sugar you'll need is 50% more than the weight of the egg white so 1.5 x egg white weight = sugar weight. Eg 150g of egg white needs 225g of caster sugar. This volume of egg white will make a decent amount of egg white and wont do a vesuvius out of the mixer all of your kitchen.
On moderate whisk speed, gradually add the sugar about 1/4 at a time roughly 30 secs apart. Turn up to full speed until you reach "glossy peak stage". This takes around 3-5 mins depending on the volume of egg white you started with. The mix should be shiny and retain a trail shape when the whisk is removed. To check the sugar is incorporated take a tiny amount and rub it between your index finger and thumb. It should feel smooth and not gritty. If you can still feel sugar granules whack it back on for another couple of minutes.
This is your chance to add colour or flavour. For a 150g egg white mix, the zest of a small lemon, half an orange or 1/2 tsp of essence gives a nice punch of flavour. Simply fold it in. Take care with oils- they can cause your mix to lose all the volume you’ve just carefully beat in. Fold very very gently!
Bake for around 45 mins. A meringue of around 3cms diameter will take about 45 mins. You can check for done-ness by breaking one in your fingers. If it crunches when fully squashed it's done. They'll crisp up loads as they cool. If you like them crisp (rather than slight chew) give them an extra 10 mins in the oven.