If you read and made last week’s recipe of Lucuma Ice Cream you may be wondering what to do with your egg whites. If you are a protein freak, perhaps you’ll be saving them up for egg white omelettes or for protein shakes, however, if you want a little treat might I suggest some meringues! They are unfortunately a sugar-laden dessert. I’d love to create a healthier recipe for meringues but I’m really not sure how viable this is! This recipe makes SO many meringues and I made each individual one rather small – just two bites. So I am not going to beat myself up about the sugar intake of having one as an occasional treat! I think following the 80/20 rule is a good regimen, unless you are actively trying to lose weight or are in training for an event, but even in training you should be able to reward yourself with a little cheat day for attaining certain goals.
- 8 Egg Whites
- 230g Caster Sugar
- 230g Icing Sugar
Preheat the oven to Gas Mark 1 (or perhaps even 1/2!). To make Meringues is pretty easy in the days of the electronic whisk! I wouldn’t fancy doing it back in the day with a hand whisk though! Simply whisk the Egg Whites until the mixture forms stiff peaks when you take out the whisk, then add a tablespoon of Caster Sugar at a time, whisking for 3-4 seconds in between each addition. Next fold in 1/3 of the icing sugar at a time, taking care to not over mix at this point. You need to line your baking tray with parchment paper (preferred) or aluminium foil, but be warned the mixture may still stick to foil! Do not use greaseproof paper or place mixture straight on the tray! I placed small tablespoon dollops on the tray leaving a bit of space for expansion of the mixture. The cooking time is slow – it can take between an hour and 15 minutes and an hour and 45 minutes, ours were definitely closer to the latter!
How do you know when meringues are ready? Well, it feels hard on top and has turned a pale coffee colour. For my next batch I may get a little more adventurous with colours and flavours, all natural of course, but for now, I leave you with my original meringues!