These are delightfully simple to make. For years, I have been making meringues by warming the sugar in the oven first and then whipping it into the egg whites until it falls to room temperature – which all in all, is a laborious process. This method is my chef friend’s way of making meringue: you just add the sugar to the glossy whipped egg whites and then bake.
- 4 egg whites
- 200 g caster sugar
- cocoa powder, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 1 hour
Preheat the oven to 140ºC. Place the egg whites in a clean bowl, making sure that the bowl is immaculately clean, as even a spot of grease will stop the whites from peaking. Using an electric mixer, whisk on medium-low speed until the whites begin to froth. Add the sugar, one spoonful at a time, all the while whisking on high speed, until the whites become glossy and begin to form stiff peaks.
Line a baking tray with baking paper and spoon the egg white mixture onto the tray. Set in the middle of the oven and bake for 1 hour, then switch the oven off and leave the meringues in there, without opening the door, for another 1 hour or until the oven has cooled.
Pile the meringues on a plate and dust lightly with cocoa powder before serving.
Recipe from From My Dining Table by Skye McAlpine, with photographs by Skye McAlpine.