2019-09-01_Food_Heaven

MASTERCLASS

MERINGUES

MASTERCLASS

Whip up per fect glossy meringues w ith Michel Roux’s handy guide...

76 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

MAKES 275G, OR 4-6 LARGE MERINGUES

3 free-range egg whites

90g (3oz) caster sugar

90g(3oz) icing sugar, sifted

1 Preheat the oven to 100°C/Gas Mark ¼.

Line a baking sheet with baking

parchment or a silicone liner.

2 Beat the egg whites in a clean bowl,

using an electric mixer, until softly

peaking. Still whisking, shower in the

caster sugar and continue until the

mixture forms firm peaks.

3 Add the icing sugar and continue to beat

until the meringue forms stiff peaks and

is smooth and shiny, about 6-8 minutes.

Using a tablespoon, shape the

meringues into 4-6 large quenelles and

place on the prepared baking sheet, or

pipe the meringues, using a piping bag

fitted with a 1.5cm (½in) fluted nozzle.

Place in the oven immediately and cook

for 1 hour 50 minutes.

3 Leave to cool a little, then transfer to a

wire rack and leave to cool completely in a

dry place.

FRENCH MERINGUE

Meringues are delicious served with vanilla or chocolate ice cream.

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“F

rench meringues are delicious just as they are, but the mixture also

forms the basis for pavlova and other desserts”, says Michel Roux.

“Ita lian mer ing ue is an essent ia l component in many classic s,

including mousses, charlottes and bavarois, where, in each case,

t he mer ing ue br ings a smoot h lightness as well as shape to t he desser t.”