Meringue my way

I made this recipe many times, in the kitchen of beautiful Oxford at Le Manoir by Reymond Blanc, this recipe is quick, simply and all of my customers love it! Chewy inside and crispy outside, the key textures into the perfect meringue. 

NO HUGE SECRET HERE, the answer lies in temperature and cooking time.

Many chef's and recipes are telling us, to cook our meringue in the oven set between 110 to 120 celcius, and baked for 1 up to 1.5 hour's. There are almost as many ways to make meringues as there is dishes that features them! 

We all know the old tricks of adding splash of vinegar or corn flour into our meringue mix, for short, brittle texture on the outside. With this recipe there is no need for it!

What about taking our meringue up to different level!? And change this classic baking of meringue for something unique and delicious.? 

This meringue recipe will stay with you forever, it will never dried out during the baking, and interior of it is rich in delicious chewy texture.

Meringue mix

Remember that if we are baking anything which allow us to use any ingredients store in the refrigerator, take them out from the fridge at least 30min before baking. Temperature of our ingredients is the key when is coming to cooking and baking, it will stop our ingredients from splitting. They will bond/combine together easier and faster.

Set your oven for 130 to 135 celcius, also check your freezer if there is a space, because straight after baking, our meringues will be placed in the freezer. 

8x egg whites at room temperature ( between 150 to 180 grams of egg whites)

230g Caster sugar 

230g Icing sugar 

Sift both sugars into separate bowls and set aside. Lay the baking tray with greasproof or parchment paper and set aside.

Please place our egg whites in a clean bowl. We can use hand mixer or kitchen mixer to whipped up our meringue.

Start whipping egg whites from medium high speed, untill egg white will start to hold soft peak stage ( whites are getting foamy and almost doubled in size )

Reduce the speed of our mixer to a medium speed, then start adding our caster sugars into the egg whites, adding one table spoon at the time until all sugar is used. At this stage our meringue should be glossy and hold in shape. Switch off the mixer. 

Now in stages, gently fold in by hand your icing sugar into the meringue mix, using metal spoon or spatula. Mix gently until sugar is added and there is no lumps in our meringue. Do not overworked as our meringue will become wet.

Using dessert or table spoon, spoon the mixture into the baking tray which we lay previously with kitchen paper. Keep up to 2cm, between the meringues.

Baked for 30-35minutes, then place the tray with baked meringue straight into the freezer. Leave to cool down for minimum 2 hours. When ready simple take out your meringue from the freezer and enjoy with your favourite toppings such as berries compot and chantilly cream or with my lemon curd, almond crumb and coconut pineapple.

Store in the freezer up to 3 months. 

TIP: If the sugar is added after egg whites have been whipped, the meringue will be relatively light. Whereas mixing it in earlier leads to a denser end result.