- 4 large organic egg whites, at room temperature
- 115g caster sugar
- 115g icing sugar
- Preheat the oven to fan 100 C and line 2 baking sheets with grease proof paper (be warned through, meringues can still stick to grease proof paper!)
- Tip the 4 large egg whites into a large clean mixing bowl. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time.
- Continue beating for 3-4 seconds between each addition. I read that it’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, you must remember not over-beat – you’ll know when to stop as the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula.
- Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy!
- There are a few ways in which to transfer your mixture onto the trays. The first being to scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or simply just drop them in rough rounds, if you prefer! The other way is to transfer the mixture into a piping bag with a large piping nozzle. You will need to make sure that your mixture is thick or else it will ooze out the end!
- Bake for about an hour and a half, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
Serve two meringues sandwiched together with a generous dollop of chocolate ganache or softly whipped double cream.
To make the Chocolate Ganache:
- x1 carton of 300ml whipping cream
- 200g of milk or plain chocolate – which ever you prefer really
- Break the bar of chocolate into small chunks and place in a large metal or glass bowl.
- In a pan over a medium heat, heat the whipping cream until it comes to the boil.
- Remove from the heat and carefully pour over the chocolate chunks and mix together until the mixture is smooth.
- Pop in the fridge for about 3 hours or until the chocolate ganache has set. I found that mine wasn’t quite thick enough, so the perks of using whipping cream is that you can whisk the mixture afterwards for a few minutes which will help it to thicken up to then cover your cakes or cupcakes.