Helen's Meringues

Helen (also know as the Meringue-a-tan makes thousands of meringues a year. Truly. They are a staple of our family and are used as end-of-year teacher gifts, emergency presents and emergency desserts. Many of her visitors leave with a bag and she always very generous making them for gatherings and also keeps the local Hospice well supplied, dropping off batches each week, always accompanied by a can of whipped cream. In fact, her meringues are so prolific they were once specifically banned from Ponsonby Kindy lunches (apparently, too many crumbs).

This is her recipe, shared by popular demand.

Helen is also more than happy to teach anyone who wants to learn. One-on-one tuition is available. She also suggests getting a piping kit from Look Sharp to ensure your presentaiton is top notch.

Proceed with caution: once you start making these, you may find yourself becoming the meringue supplier for your entire community.

Ingredients

5 egg whites @ room temperature
160 grams caster sugar
160 grams icing sugar
Half a teaspoon of vanilla

Equipment
2 baking trays
Baking paper

Instructions

  1. Set the oven to fanbake at 100c.

  2. Beat egg whites until stiff and then add the caster sugar and beat for 10 minutes.
    Add the vanilla and beat gently.

  3. Take the bowl off the mixer and fold in the icing sugar - if it is lumpy sieve it.

  4. Snip the end off the piping bag and put on the piping tip using the coupler.

  5. Line two trays with baking paper.

  6. Spoon half the mixture at a time into the piping bag and make rows of meringues - repeat with second tray.

  7. Set time for 1 hour 10 minutes and then turn off heat but leave in oven until oven is cool.

Notes

  • Egg whites freeze really well. If you’re making a recipe that only uses the yolks then freeze the whites for next time you make meringues. You cal also buy egg whites in the fridge section of the supermarket. When you go to use them you can just weigh them - 200g = 5 egg whites.

  • If you want children’s party meringues then fold a little red food colourig through so you just have swirls of colour and sprinking with hundreds and thousands.

  • You can buy more bags at Look Sharp or some of the Japenese dollar shops. As Helen makes so many she buys them on Temu.

BakingAndrea JacobsondessertComment