Left over egg whites need never be wasted again!
Mini Meringues
Makes loads
100g egg whites (about 2 large)
100g caster sugar
100g icing sugar
Beat your egg whites with 2 tbsp of your caster sugar. Continue beating until you get medium peaks, then add the rest of your caster sugar one tablespoon at a time. Beat until firm. Add in your icing sugar and beat again for 2-3 minutes until the mixture is shiny, smooth and holds it's shape well.
Preheat your oven to 85ºC. Pipe meringues into little mounds about 2cm in diameter and bake for 1h30 to 2hrs until fully dry. Store in an airtight container.
No comments:
Post a Comment