Because I made creme patisserie to go in my chocolate eclairs, I ended up with 4 egg whites in my fridge, because I hate to throw things away, the obvious use was to make some meringues. I don’t make them very often, as I then have to find a use for egg yolks, however, they are ridiculously simple.
3 egg whites
150g caster sugar
1. Preheat the oven to 140c.
2. Whisk the egg whites until they hold in stiff peaks.
3. Add the caster sugar a teaspoon at a time, whisking as you add it, the mixture should end up very glossy.
4. Spoon dollops, or pipe the mixture onto a silicone baking tray, or one covered in greaseproof paper. Bake for around an hour until browned and crisp.
To go with our meringues…and some ice cream for pudding, I warmed some raspberries, added a sprinkling of sugar and made a jammy mixture. It was yummy!