Perfect Meringue

Perfect Meringue

By Rosie Bell

3 egg whites (eggs straight from fridge)
300g caster sugar
pinch of salt

  1. Wipe out and clean bowl, lid, blades etc with vinegar on paper towel (just to be safe :) )
  2. Use the chopping blade with the plastic butterfly shaped attachment
  3. Add all ingredients and blend on speed 3, 37 deg for 11 minutes.
  4. Put dollops of mix on a baking tray then put them in 100deg oven for an hour. Then leave to cool for another hour and done!
There's a few cracks but nothing major. A lower temp for longer should eliminate the cracks. There's no leakage of sugar syrup though which is the most important thing (as that would mean the sugar wasn't properly incorporated during the beating stage).

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