The inside of an egg holds the promise of the ultimate meringue recipe – half of the insides of four eggs, anyway.
This morning I made a batch of meringues for a friend.
When I went to bed last night, and as my friends’s birthday came to an end, I fell asleep with the intention to awake the next morning and make those meringues she loves so much. A promised birthday gift, albeit a day late.
This morning I woke to an email she’d written last night, after my bedtime, telling us, her friends and family, that her dear brother had died that very day.
A day of birth and a day of death.
The thing about meringues is that they’re good for both. At least I trust they are. A light crust that holds things together just long enough – until one reaches the soft comfort of the marshmallow-like interior.
I hope the meringues are a comfort to this friend as she grieves – with family afar, friends nearby, and alone as she settles into bed to sleep tonight.
4 egg whites
3/4 cup castor sugar
1 cup of icing sugar
Preheat the oven to 100 degrees celsius (or as low as your oven will go – mine is 120 degrees.)
Line baking tray with baking paper (I use two trays).
With electric mixer on medium speed, whip egg whites until they form soft peaks.
Turn the mixer to high speed and add the castor sugar a dessert spoon at a time. Beat until the castor sugar is dissolved.
Sift in the icing sugar and then fold the mixture with a large metal spoon until it’s combined – don’t overmix.
Spoon onto the trays in clumps! I get about 15-16 from this batch – but you could make them bigger or smaller if you prefer.
Bake in the oven for an hour – more if they’re not crisp when you touch them. (I swap the trays around on the two shelves in my oven, half-way through the cooking time).
When they crusty on the outside, take them out and carefully remove them onto a cooling rack.
Serve with a bowl of whipped cream and a bowl of berries.