Basic meringue mix – makes great cakes and desserts
This recipe shows how to make a basic meringue mix, which can be used in a wide range of cakes and desserts.
Ingredients – Preparation time 8 mins
- 2 eggs (large)
- 110g caster sugar
- Before starting, ensure that all the equipment you are using is clean and totally grease free.
- Place the egg whites into a large clean bowl. You can whisk the whites by hand, but it is much easier and quicker if you use a small handheld electric whisk.
- Whisk the egg whites until they become stiff and will stand in peaks when you remove the whisk.
- Slowly whisk in the caster sugar a little at a time until all the sugar has been incorporated. The meringue mixture should now stand in firm peaks and look a little shiny.
- Test your meringue mix mixture by holding the bowl upside down and hopefully the basic meringue mix will stay put in the bowl.
- The basic meringue mix is now ready to use.
Meringue – did you know?
Here are some interesting facts and figures about the use of meringue in cooking (Wikipedia):
- It has been claimed that meringue was invented in the Swiss village of Meiringen and improved by an Italian chef named Gasparini in the 18th century
- Slowly baked meringues are still referred to as “pets” (meaning farts in French) in the Loire region of France due to their light and fluffy texture!
- Meringues eaten like biscuits are baked at a very low heat for a long time. One name for them is “Forgotten Cookies”as they can be left in a gas oven for long periods of time after the cooking is done
- Meringue is a fat-free food, because the presence of even small amounts of fat before the meringue is baked causes the beaten egg whites to collapse
Basic meringue mix – recipes
Now you have found out all there is to know about making a basic meringue mix, why not try these great tasting recipes?