Swiss meringue - recipe
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Preheat the oven to 120ºC (100ºC fan, gas mark ½) Line two baking sheets with non-stick baking paper.
In a large bowl, with an electric hand whisk, whisk the egg whites to soft peaks.Whisk half the sugar, 1 tbsp at a time, into the mixture until stiff. Carefully fold in the rest of the sugar, using a large metal spoon.
For this step you'll need:
- 4 Egg white(s) (free range)
- 225g Unrefined golden caster sugar
Dab a smear of the meringue mixture under each corner of the baking paper to stick it to the baking sheets. Carefully drop spoonfuls of the mixture, spaced well apart on to the paper. Use a teaspoon to make smaller meringues and a dessertspoon for larger meringues.
Bake in the preheated oven for 1 ½-2 hours until the meringues are dry and lift easily from the paper. Leave to cool at room temperature.