Whip Up A Treat

Meringue means different things to different people. With their zero-fat content they have historically been the guilty pleasure of the waistline conscious, but with the current shift to sugar being heralded as the new diet demon I fear they may have fallen a little out of fashion. To me they scream quick fix. Easy to make and versatile (add a cream filling or don’t – the choice is yours), they’re hard not to love. Requiring the bare minimum of ingredients to be honest if you’ve got an electric mixer, you’re away.

2 Egg Whites

125g Caster Sugar

1 teaspoon Baking Powder

Pinch of Salt

Separate the eggs and put the yolks to one side. Then whip the egg whites until stiff with an electric mixer. Gently whip in half the sugar, a little at a time. When these are stiff again, fold in the remaining sugar and baking powder. Put spoonful’s on baking paper.

Cook at a low heat (around 120 degrees). I find around an hour is great, although I watch them to go a little golden on top.