AGA meringues are quite wonderful – a beautiful creamy colour. If you like more toffee flavoured ones, use half caster and half light muscavado sugar.
Makes 8 meringues when filled with cream
- 3 egg whites
- 175g (6 oz) caster sugar
- A little Demerara sugar
- Half a pint (150 ml) whipping cream
Line the cold plain shelf with a sheet of Bake-O-Glide. Whisk the egg whites until they form soft peaks. Add the caster sugar, a teaspoon at a time, whisking well. Using two dessert spoons, spoon the meringue out onto the silicone paper. Dust with Demerara sugar.
2, 3 and 4 oven AGA: Slide the cold plain shelf onto the lowest set of runners in the Simmering Oven for about 1-2.5 hours until the meringues are firm and dry and will lift easily from the silicone paper. If you like them very dry in the middle, after 1.5 hours turn the meringues on their sides. (They will be pale off-white, or slightly darker if you have used muscavado sugar).
Cool. Whip the cream until it is thick and use to sandwich the meringues together, or can be dried out on the top of the Simmering Plate lid – protect it with a tea towel or chefs’ pad.
From The AGA Book by Mary Berry