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Recipes

Ready Egg meringues

Struggle to separate egg whites? Make these meringues with Ready Egg White, a pre-separated, free-range, preservative-free product.

Ingredients

120 ml (room temperature) Ready Egg White
200 ml caster sugar

Method

Heat the oven to 150C. Line two baking trays with baking paper.

Put the egg whites in a large, clean bowl and beat them with an electric whisk at a slow speed. Once they are looking frothy increase the speed to medium and whisk until you have a stiff foam that stands upright on the beaters. Whisk in the sugar a tablespoon at a time on high speed and keep whisking until you have a stiff, glossy meringue. The sugar should be fully dissolved by this point.

Spoon the meringue onto the baking paper using a large metal spoon. Put the meringues in the oven and turn the heat down to 140C and cook for 1 hour. Turn the oven off and leave them to cool in the oven.

Recipe courtesy of Ready Egg, developed by Source Management.

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