Never-Fail Meringues

Driving through town this afternoon was like rolling time back thirty years. Come Sunday afternoon nothing has changed in that small town. The few people you see on the street are either walking their dogs or taking a little fresh air after lunch. No shops are open, no one moves from street to street. The town sleeps on Sundays. It always has. When I was a child, the world seemed to sink on Sundays. Never anywhere to go or anything to do, except watch the clock tick tock towards the hour when I would have no choice but to start my homework. When I became a mother, I filled Sundays with adventure and activity. Now, when we don’t have plans, I have cakes.

I made meringues on Friday for my mother’s birthday. I’m not kidding when I say these never fail. I’ve been baking them for more than ten years and they have always turned out perfect. Golden and crisp on the outside, deliciously gooey on the inside.

You will need:

3 egg whites
150g sugar

Lots of people will tell you that you need to add a smattering of vinegar to meringues. Maybe you do to other recipes, but not this one.

Whisk the egg whites.

Hold the bowl over your head. If the egg whites stay put, they’re ready. If they fall out, dry yourself off and start over. (Hint: as soon as you begin to tilt the bowl you can see if they move.)meringue dessert

Add the sugar and whisk until soft peaks form.

With a tablespoon, drop a dollop of meringue on a baking sheet covered with greaseproof paper. Use the back of spoon to make an indentation in the meringue. This will allow you to fill it with ice cream, fruit or whatever else you might have in mind. My usual batch size is eight.

Bake at 150C for around 20 – 25 minutes. When you can slide them off the paper with a spatula, they’re done.

For my mother’s birthday I filled with with vanilla ice cream, råcreme, raspberries and blueberries.

If you want to try your hand at råcreme, whip 1/2L of cream. Add the three egg yolks that were left over from making the meringues, along with 3 – 5 tbsp of sugar and the seeds from a vanilla pod.

I may have mentioned that my mother is not a fan of homemade cakes and desserts. But she requests these meringues every single chance she gets!

Happy Sunday 🙂

Author: Eva O'Reilly

Writer, avid reader, large dog lover, cake baker and Francophile. Living in hope of finding either a literary agent or a large audience on Amazon.

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