Challenged with the concept of a bake-off (and pitting my limited baking ‘experience’ against Janie’s far more talented mother!), I felt slightly reassured that Janie had chosen for us to showcase our finest meringues!
Ever since I started using the following recipe for meringue nests I have never looked back, as it does appear to be somewhat foolproof! And believe me, it would have to be! Go on….give it a try and see if you can prove me wrong!
PS as it happens…the meringues didn’t make it to the bake-off….clearly Janie and I couldn’t help ourselves! :)
Foolproof Meringue Nests
- 2 egg whites
- 100 g caster sugar
- 25 g granulated brown sugar
- Put the egg whites into a bowl and beat until it forms into stiff peaks. I use an electric whisk for this....but you'd be beating the bingo wings as well as the whites if you decided to do it by hand - very impressive! ;)
- Add half the caster sugar and continue beating until it is all shiny and stands up in peaks.
- Add remaining caster sugar and beat it again until it looks silky and is very stiff. At this point, fold in the brown sugar gently with a spoon.
- Take a large tray/baking sheet and brush it with oil. Lay a sheet of greaseproof/non-stick baking paper on top of the oil. This was a little tip from somewhere and I don't quite know how important it is, but I have never dared deviate from it!
- Either pipe out or just use a spoon to scoop out 'rounds' of the mixture onto the paper (I always use a couple of teaspoons - I think that the meringues look so much more homemade and pretty!).
- Bake in an oven at 110 degrees C (I have a fan assisted oven set to 100 degrees). Bake for 1 and a half hours - at which stage I have a little look at them, and if I am running short on time, have been known to remove them at this point - they just end up a little more sticky in the middle. Continue for a further 30 minutes for a drier texture.
- Leave the meringues on a cooling rack until they go cold.
- Resist if you can.... ;)