Crispy Baked Meringues Recipes

HARD MERINGUES

Steps:

• Preheat oven to 275°F (140°C).
• Line baking sheet with parchment paper or spray with cooking spray.
• Beat egg whites in large bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 to 2 tbsp (15 to 30 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla.
• To make Meringue Kisses, pipe or dollop about 2 tbsp (30 mL) meringue per cooking on baking sheet. Bake in preheated 275°F (140°C) oven until firm, about 30 to 35 minutes. Cool completely on wire racks.
• Makes 4 dozen.

ULTIMATE MERINGUE

Steps:

• Heat the oven to 110C/ 100C fan/gas ¼.
• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

CRISPY CEREAL MERINGUES

Steps:

• In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, until stiff peaks form, about 6 minutes. Fold in cereal. , Drop by rounded teaspoonfuls 1 in. apart onto baking sheets coated with cooking spray. Bake at 300° for 35-40 minutes or until firm to the touch. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to a small resealable plastic bag; cut a small hole in the corner of bag. Drizzle melted chocolate over meringues. Place on waxed paper to set.