Super Easy Mini Meringues Recipe
Another day, another recipe – and this is one of my summer favourites!! I am really into baking at the moment. For me there is nothing better than a lazy weekend baking and relaxing in the sun… I just hope the sun comes back! There is a misconception with meringues that they are hard and a fuss to make but they really aren’t! This recipe is so simple and the perfect beginner’s recipe, it has never failed me. For me the best way to serve meringues is with a dollop of freshly whipped cream on the top and fresh mixed berries – my favourites are raspberries and strawberries also kiwis are really delicious too!!
Meringues are the best summer treat and I decided to make them mini so they were the perfect individual size and they look extra cute! I have found that it is best to eat meringues on the same day they are baked if you add the cream to them otherwise they will lose their crunchy texture. However if you don’t add the cream and fruit they will last longer. I like to assemble them with the cream and fruit an hour or so before they are going to be eaten. If you are having a party you could create a “make your own meringue” station so people can make their own with all their favourite toppings!! Now it’s time for the recipe and pretty photographs…
Recipe makes 8-9 small meringues
YOU WILL NEED
2 egg whites
100g caster sugar
- Preheat the oven to 100c
- Put the egg white into a clean bowl or mixer and whisk. You want the egg whites to form soft peaks; this will take a while so be patient especially if you are hand mixing. The egg whites will start as little frothy bubbles and will build into soft peaks slowly but surely.
- Next add half of the caster sugar and mix; you want the mixture to thicken until it ends up a bit like shaving foam. You should be able to hold the bowl upside down without any mixture coming out.
- Fold in the rest of the sugar gently using a large metal spoon. Then line a baking tray with parchment paper.
- Spoon a tablespoon or so of mixture onto the baking tray to form each mini meringue using another spoon to help the mixture off the other tablespoon. I also use a teaspoon to smooth out the tops it makes a flatter top which gives a better surface for adding toppings.
- Place the meringues into the oven for 1.5 – 2 hours. You will be able to lift them off the baking paper easily when they are done. Also they will be slightly cracked. The meringues will not spread or rise in the oven they just set firm. Remove from the oven and let them cool.
- Finally you will want to whip up the double cream and chop up your chosen fruits into small chunks.
- All that is left is to assemble the meringues and enjoy them in the sun!!
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