Meringue Recipe
2oz Granulated Sugar
2 Egg Whites (large Fresh Eggs) room temperature
2oz Caster Sugar
Cut a round piece of baking parchment to fit the bottom of your Halogen Oven
Whisk egg whites with a mixer till it forms soft peaks.
Gradually add sugar a bit at a time till peaks return and mixture is shiny and glossy.
Place large spoonfuls (approx 6) on the baking parchment.
Cook on low heat setting (1) for 1 hour.
Meringues will be lovely and white and won’t need drying out as they do with a conventional oven.
You can lift them right away and make next batch.
When meringues are complete, whip up double or whipping cream and place large amount between two meringue shells and place in muffin paper case.
Enjoy!
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No, no, no!!! Meringues should be gorgeously chewy on the inside and crunchy melt in the mouth on the outside, the halogen didn’t deliver, thestrawberries and cream just hid the disaster!! For meat, the halogen delivers everytime but meringue? No, I’m going back to my reliable gas stove!!
Just tried this receipt and it turned out wonderful am so happy! Have tried to make meringue many times before and always a flop this was my first try in my halogen oven and I am so impressed.
Thanks so much for the receipt
Have I missed the vital information I can not find a temperature . I hope they come out dry and crisp ,I dont like them chewy, like a pavlova!
If you want them crispy add a teaspoon of vinegar to the mix.