Basic recipe: Meringue.
300g Egg White
300g Caster Sugar
300g Icing Sugar
It's that simple!
Whisk the egg whites until starting to peak, slowly add the caster sugar and leave to mix for 5 minutes. Turn off the mixer and fold in the icing sugar. Place into a piping bag and pipe immediately. This mix holds but only for a few hours. Pipe to desired shape and size, mine are 5cm wide and 5cm high. Everyone likes their meringues different, some soft, some hard. If you want then soft & chewy then bake at 100*c for 1 hour, if you want them hard then bake at 60*c for 8 hours. I tend to leave them on pilot light in the oven over night and take them out in the morning if I'm making them hard.
Serve with a little passionfruit, chocolate & chopped hazelnuts or Strawberries and cream.
