Your Cart is Empty
With Wimbledon just around the corner it’s time to perfect your meringues! This recipe made using the Wilfa ProBaker Stand Mixer makes a glossy and light meringue that you can serve up alongside your berries and cream this summer.
Ingredients
150g Egg whites
310g Caster sugar
Method
Place the egg whites in a bowl set over a pan of boiling water, making sure that the bottom of the bowl doesn’t touch the water.
Heat the mixture until the sugar has dissolved and is at about blood temperature. Don’t allow it to get too hot as the eggs will begin to cook.
Transfer the egg whites to a mixer bowl and whisk on the highest setting until thick and glossy
Pipe or spoon onto lined trays and bake at 120ºC. The length of time will depend on the size and how gooey you like the middle! For small meringues, they will take about 20 minutes.
You can also add your own touch, for example chopped pistachios, crystallised flowers, a dusting of cocoa powder to name a few.
