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

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.

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

Now you have found out all there is to know about making a basic meringue mix, why not try these great tasting recipes?