Lightest Ever Meringues Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lightest ever meringues recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lightest ever meringues.

Prep: 25 mins Cook: 1 hr Plus cooling
Skill level Easy
Makes about 18

Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties

Ingredients

4 egg whites
225g caster sugar
1 tsp vanilla extract
plus your choice of flavourings (see below)

Tip
Turkish delight meringues

Make the basic meringue mix minus the vanilla extract, then gently fold in ¼ tsp rose water and ¼ tsp red or pink food colouring. Shape and bake as in the basic meringue recipe.

Tip
Citrus swirl meringues

Gently fold zest 1 orange and ¼ tsp yellow or orange food colouring into the basic meringue mix, then spoon 4-6 large shapes onto baking parchment covered baking sheets. Bake for 45 mins at 140C/120C fan/gas 1, then for a further 45 mins at 120C/100C fan/gas ½.

Tip
Chocolate meringues

Finely grate a small knob of plain chocolate and chill while you make the meringue. Fold 1 tbsp cocoa powder into the basic mix, then spoon 4-6 large shapes onto baking parchment covered baking sheets. Scatter with the grated chocolate and bake for 45 mins at 140C/120C fan/gas 1, then for a further 45 mins at 120C/100C fan/gas ½.

Tip
Turkish delight meringues

Make the basic meringue mix minus the vanilla extract, then gently fold in ¼ tsp rose water and ¼ tsp red or pink food colouring. Shape and bake as in the basic meringue recipe.

Tip
Citrus swirl meringues

Gently fold zest 1 orange and ¼ tsp yellow or orange food colouring into the basic meringue mix, then spoon 4-6 large shapes onto baking parchment covered baking sheets. Bake for 45 mins at 140C/120C fan/gas 1, then for a further 45 mins at 120C/100C fan/gas ½.

Method

  1. Heat panggangan to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
  2. In a clean bowl, whisk the egg whites until very stiff – the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
  3. Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high – like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the panggangan for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
  4. Remove from the panggangan – they should peel easily away from the parchment – and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
  5. To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.

Recipe from Good Food magazine, May 2010

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