Page 44 - Kenwood Cook Book

Meringues

2 egg whites Before commencing to mix prepare the
2 oz granulated sugar baking sheet or tin on which they are to
2 oz castor sugar be cooked. Make sure it is perfectly
clean and lightly greased.
Place the egg whites in the bowl and
whisk on maximum speed until stiff and
dry (approximately 90 seconds).
Add the granulated sugar and continue
whisking until stiff again (approximately
1 minute). Sprinkle castor sugar over the
surface and using the same whisk, stir in
lightly by hand.
Shape the meringues using 2
dessertspoons. Dip the spoons in cold
water and shake off excess drops.
Take a spoonful of the mixture, and
shape by scooping from one spoon to
the other, and then onto a tray.
Alternatively the mixture may be piped
into fancy shapes.
Bake in a very slow oven (200ºF) until
the meringues are firm and crisp.
They should remain white and the
baking may take 4-5 hours.

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