First thing’s first, I know they’re… rustic. I didn’t have a piping bag.
Here’s the bad boys in the oven. I’ve never made meringues before but they were actually super simple to make!
- 3-4 eggs.
- 175g of caster sugar (to decrease sugar, substitute some with Stevia).
- Set the oven to 140C.
- Separate the yolks from the whites of 3-4 eggs depending on the size of them.
- Whisk the egg whites until they reach soft peaks (this is where you hold the bowl upside down over your head and they don’t fall out all over you, good luck).
- Add the sugar bit by bit, whisking it in as you go, until you’ve added all the sugar.
- Lay baking parchment onto a tray.
- Ideally add mixture into a piping bag and pipe onto tray neatly, if not just spoon the mixture on.
- Put in oven for roughly an hour, try not to open the oven door but peek through the window to make sure they aren’t burning.
- Remove and let cool. The meringues are quite soft and delicate when you first remove them from the oven so don’t touch them.
- Taste great served with berries and cream (or 0% Greek yoghurt for low fat alternative).
We cut one open to see if it was cooked through… and then ate it. Hence the missing meringue from this picture. Not used to having to remember to take pictures of things as I do them!
Sweet, golden crispiness. I don’t really bake much so I was quite pleased with them even if they’re not the prettiest meringues. Also, as desserts to, meringues are pretty low calorie (a meringue nest is around 50-60 calories (obviously dependant on size) so I was quite keen to try my hand at making them because I’m dieting at the moment but still have sweet cravings.
Until next time,