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Time: 25 mins

Bake some no messing meringues with The Crema Caravan
Fool proof no messing about recipe. No heating sugar, no overnight in the oven. Just straight up easy to make meringues.
It’s best to use a stand mixer for these but an electric hand whisk works just as well. Don't try try it by hand unless you’re popeye...

Posted by A Bite To Eat • Published 12th January 2016 • See A Bite To Eat's 259 projects »

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sheryl a. favorited No Messing Meringues 02 Feb 23:41
Tahleena S. added No Messing Meringues to food to try 28 Jan 02:10
A Bite To Eat published her project No Messing Meringues 12 Jan 09:00

Step 1
Preheat oven to around 130 degrees. Or lower for non fan oven.
Step 2
Weigh your egg whites. We use free range eggs which vary in weight therefore we need to know what we have left after making our batch of brulees!
The amount of caster sugar you'll need is 50% more than the weight of the egg white so 1.5 x egg white weight = sugar weight. Eg 150g of egg white needs 225g of caster sugar. This volume of egg white will make a decent amount of egg white and wont do a vesuvius out of the mixer all of your kitchen.
Step 3
Whisk egg whites until stiff. No need to turn the bowl upside down over your head. Just lift the whisk out and it should leave an imprint. It’s best to use a stand mixer for the next step but an electric hand whisk works just as well. Don't try this by hand...
Step 4
On moderate whisk speed, gradually add the sugar about 1/4 at a time roughly 30 secs apart. Turn up to full speed until you reach "glossy peak stage". This takes around 3-5 mins depending on the volume of egg white you started with. The mix should be shiny and retain a trail shape when the whisk is removed. To check the sugar is incorporated take a tiny amount and rub it between your index finger and thumb. It should feel smooth and not gritty. If you can still feel sugar granules whack it back on for another couple of minutes.
Step 5
This is your chance to add colour or flavour. For a 150g egg white mix, the zest of a small lemon, half an orange or 1/2 tsp of essence gives a nice punch of flavour. Simply fold it in. Take care with oils- they can cause your mix to lose all the volume you’ve just carefully beat in. Fold very very gently!
Step 6
Pipe or dolop your mix onto a baking tray lined with grease proof paper. Use a little of the mix to stick it down in the corners. For striped meringues paint your food colouring in stripes about 1cm wide onto the inside of your piping bag, and pipe as normal.
Step 7
Bake for around 45 mins. A meringue of around 3cms diameter will take about 45 mins. You can check for done-ness by breaking one in your fingers. If it crunches when fully squashed it's done. They'll crisp up loads as they cool. If you like them crisp (rather than slight chew) give them an extra 10 mins in the oven.