Meringues

SKU
meringues
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Cook's Collection Two Tone Chefs' Pad
Cook's Collection Two Tone Chefs' Pad
W3690
Special Price £12.40 Regular Price £15.50
Large Bake-O-Glide Cooking Liner
Large Bake-O-Glide Cooking Liner
W3516
Special Price £12.40 Regular Price £15.50
AGA Grid Shelf
AGA Grid Shelf
A1282
Special Price £26.40 Regular Price £33.00
AGA Cold Plain Shelf
AGA Cold Plain Shelf
A1611
Special Price £12.80 Regular Price £16.00
Out of stock
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
W3455
£27.00

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AGA meringues are quite wonderful – a beautiful creamy colour. If you like more toffee flavoured ones, use half caster and half light muscavado sugar.

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Description

Makes 8 meringues when filled with cream

Ingredients

  • 3 egg whites
  • 175g (6 oz) caster sugar
  • A little Demerara sugar
  • Half a pint (150 ml) whipping cream

Method

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

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