I have a tried and tested recipe for anything meringue based that me and my mum have both been using since… well …since Somerfield was around ( the recipe below was ripped out of one of their magazines). It’s such a quick and easy recipe to follow and surprisingly one of the things that seems to go right for me. I know some people have trouble with meringue so I will let you into a few tips that work for me. Firstly, the recipe.
4 egg whites
225g (8oz) caster sugar
The recipe above is to make a pavlova base that would serve 8 people however you can reduce or increase the quantity as needed. I use 2oz caster sugar per egg.
Preheat the oven to 140°C. Whisk egg whites together until stiff. I always test this by holding the bowl over my head – risky but if you trust that the whites are stiff enough then you should be fine. Then whisk in the caster sugar very slowly. You will see the eggs transform into a velvety white pillow of goodness. Shape into what ever your heart desires. Bake in the oven for just over an hour. I normally tap the meringue after an hour and if its slightly golden and sounds hollow I turn the oven off.
Top tip – leave the meringue in the oven until cool but turn the oven off. This ensures the meringue gets the classic cracking that everyone expects and loves.
I use this meringue recipe for pavlovas, Eton mess and individual nests. I used frozen fruit for the pavlova above because it was winter so berries were quite expensive. But frozen berries are convenient, cheap and make a yummy kind of coulis as well when the melt. In the summer though I always buy fresh fruit as the colour is fantastic and such a fresh taste.
Hopefully this recipe is as successful for you as it has been for me. If you do try it I would love to hear how it went and see some pics.