less than 30 mins
over 2 hours
Makes 10 meringues
Rick Stein shows how to make the ultimate meringue in this simple eight-step recipe.
By Rick Stein
Ingredients
- 6
egg whites, at room temperature - 350g/12oz
caster sugar - 300ml/½ pint
clotted cream - 900g/2lb fresh small
strawberries
Method
-
Preheat the oven to 150C/300F/Gas 2.
-
Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk.
-
Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.
-
Gently fold in the remaining sugar.
-
Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.
-
Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry.
-
Leave to cool, then store in an air tight tin.
-
Serve with the clotted cream and strawberries