Meringues are a lovely sweet treat made from egg whites, sugar and a pinch of salt. Sometimes I find myself with egg whites leftover from a recipe and making meringues is the perfect way to use them up. I was keen to test out meringue making in the Bellini Supercook as I new it would be so much easier, as I was right. The Bellini did all the work and even though they take an hour to cook, they happily cooked away while I did other things around the house.
You can make the meringues a little more special be dipping them in melted chocolate, sprinkling 100’s and 1000’s on top before baking or adding a drop of food colouring while they are being whisked. I would of liked to of piped them to make into a lovely shape but my piping bag and attachments see to have gone on a little walk with a certain 4 year old who was demanding a birthday cake last week (it wasn’t anyone’s birthday) so I will have to find them now and use it next time.
2 Egg Whites
220gm White Sugar
LETS PUT IT ALL TOGETHER
1. Place the sugar into the Bellini Supercook jug and use the turbo mode for 10 seconds to grind the sugar and make it finer.
2. Insert the butterfly and then add the egg whites and salt. Set to speed 2, 40 degree celcius for 9 minutes.
3. Remove the lid and leave to cool for 5 minutes.
4. Set to speed 2 for 7 minutes. The meringue is now ready to spoon or pipe onto a lined baking tray.
5. Bake in a 100 degree celcius oven for 1 hour. Turn off and allow to cool in the oven with the door ajar.
**Note: It is important that the meringues cook on the low temperature so that they don’t brown in colour. You want them to come out as close to white as possible.
Makes approx 15