Yummi, these meringues are for me the perfect consistency – hard on the outside with a soft centre. Often shop bought ones will be completely dry all the way through and virtually tasteless due to the fact they are easier to store and have a longer shelf life. The recipe I’m going to give you which I begged a chef for makes 10. I am also quite generous with my dollops I use a large serving spoon to whack out the mixture.
8 egg whites – room temp
480g castor sugar
2 dsp corn flour
1 vanilla Pod
2 tsp Vanilla Essence
2 tsp Vinegar
1. Whisk egg whites until they have doubled in size. Slowly add and whisk in sugar and scraped vanilla pods.
2. Fold in Vanilla essence and corn flour beat a little more until mixture forms into peaks when you pull your whisk out. Just to make it clear always use an electric whisk but if you want your arm to drop off be my guest!
3. Spoon on to baking parchment and pop in the oven at 150C for 30 minutes.
4. Serve with whatever rocks your boat… I’m quite traditional about meringues and favour berries and cream with a dusting of icing sugar.