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Ingredients
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Method
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Est. Time
1
Ensure the eggs are spanking fresh to make separation easier
French Meringue
00:00
2
Separate 3 large eggs one at a time, placing each white in a cup or small bowl before adding to the whisking bowl
French Meringue
02:00
3
Add the egg whites to the whisking bowl
French Meringue
00:30
4
Whisk on a slow speed for 2 minutes until bubbly
French Meringue
02:00
5
Add caster sugar, 1 tablespoon at a time, while whisking on fast speed, until stiff and glossy with a satin sheen
French Meringue
03:00
6
Whisk on a medium speed for 1 minute
French Meringue
01:00
7
Whisk on a high speed until stiff peaks are formed
French Meringue
02:00
8
Preheat the oven to 150°C / 130°C / Gas mark 2
French Meringue
01:00
9
Line baking sheets with baking parchment or a liner
French Meringue
01:00
10
Spoon the meringue mixture onto the prepared baking sheets
French Meringue
01:00
11
Place the meringues in the oven and immediately reduce the temperature to 140°C, gas mark 1
French Meringue
01:00
12
Bake for 1¼ hours for mallowy centres, or 1½ hours if you prefer crisper meringues
French Meringue
01:15:00
13
Leave the meringues in the oven until completely cold
French Meringue
30:00