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There are many ways to prepare meringue ‑ but whatever the method used, sugar and egg whites will always show up in the ingredients. From there, different ingredients can be added –like cornflour or white vinegar which allows for a sticky meringue. The general rule for making meringues is this: avoid residues on utensils or from egg yolks (when separating your eggs). Foreign bodies prevent egg whites from becoming stiff. Following are two meringue recipes: hot and cold, as James Martin calls them.

A hot meringue recipe

This recipe requires 350 grams of white caster sugar and six egg whites – it will make a good Pavlova, baked Alaska and about 10 meringue nests. To start with, pre-heat your oven to 200 degrees Celsius – place the sugar on a baking tray and pop it into the oven.

When the sugar has warmed up (this should take about five minutes or so) – whisk the egg whites until they have expanded and are firm. Change your mixer’s setting to a low speed.

Remove the sugar from the oven and pour it onto the stiff egg whites in a thin, steady stream while you continue to beat the egg whites. This sugar pouring and mixing sequence should take two minutes.

A cold meringue recipe

This recipe is also good for Pavlova and baked Alaska – as well as meringue discs and shells.

Pre-heat your oven to 140 degrees Celsius. Whisk two large egg whites on a low speed for about two minutes until they have a foamy appearance. Put your electric whisk onto a medium speed and continue to beat the whites until they form stiff peaks.

Put your whisk on high speed as you slowly pour the sugar onto the egg whites – add a tablespoon at a time. The meringue mixture will be ready when it has a glossy sheen and is very stiff in appearance and feel.

The meringue can be baked for one hour in the centre of the oven – after which time, switch off the oven and allow the meringue to cool. Leaving the meringue in the oven gives it time to further dry out.

You can store meringue discs and shells in an airtight tin for up to a week before you need them.

Tip: Small meringues can be sandwiched together with whipped cream.

Tags: baking, desserts