This Meringues – Just flavour recipe is quick, easy, and requires only 3 ingredients. Sweet and crisp meringues make a lovely little treat, are great in Eton mess, and look great when used to decorate cakes.
Dip your baked meringues in chocolate, mix into ice cream, or even add onto a biscuit to make your own iced gems!
I have used Just Flavour Vanilla to make these meringues, but they would be amazing in any flavour from the Just Flavour range! Take a look at Just Flavour here!
Tips for successful meringues
- Ensure that your bowl and whisk are grease free by wiping over with white vinegar or lemon juice before use.
- Make sure there are no traces of yolk in your egg whites!
- Make any size batch by simply weighing your egg whites and doubling that weight for the caster sugar.
- Using Cream of Tartar helps stabilise the egg whites.
- Always allow meringues to cool in the oven to avoid them from cracking due to sudden temperature change.
- Add some colour by painting stripes of gel colour on the inside of the piping bag.
Ingredients
- 3 egg whites (weigh them)
- Pinch Cream of Tartar (optional)
- Caster sugar, double the weight of the egg whites
- 5g Just Flavour
Method
Preheat the oven to 80c fan
- Add the egg whites (and cream of tartare if using) to the bowl of a stand mixer fitted with the whisk attachment.
- Whisk on a medium speed until the egg whites are foamy, then add the Just Flavour
- Now add the caster sugar a table spoon at a time while the mixer is still running on medium. leave roughly one minute between spoonfuls of sugar.
- Once all of the sugar has been incorporated, continue whisking on medium for up to 5 minutes until the sugar has devolved.
- Now the sugar has resolved, turn the mixer to high and whip until stiff peaks have formed.
- Spoon the meringue mixture into a piping bag fitted with a piping nozzle. I like a large star nozzle such as a 2J.
- Pipe the meringue onto a lined baking sheet and bake for an hour until the meringues peel off the baking paper easily.
- Allow to cool in the oven with the door slightly open to avoid cracked meringues.
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