Saturday, July 18, 2009


What do you with excess egg whites? You make meringues!
The formula is easy.

1/4 cup caster sugar per 1 egg white
(makes about 10 bite size meringues)

  1. Preheat the oven to 100°C

  2. Beat eggs until firm peaks form

  3. Gradually add the sugar until mixture is smooth and glossy.
    Beat mixture well until all sugar is dissolved.

  4. Pipe mixture onto lined baking tray.

  5. Bake for 45 minutes

  6. Turn the oven off and leave the meringues in the oven for 1 hour.

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