Meringues - the good, the bad and the ugly!

New Toy

Hello again! I know you probably thought I was dead, but I have just been very idle! There have been several changes in my life since I last posted on this blog (almost over a year ago now). I've moved flat and changed job! Now that things are a bit more stable, I thought it was time to start blogging again (I really just need an excuse to eat more baked goods).

In order for me to stay motivated and bring you new and exciting bakes, I have a new toy! This little mixer is called Betty! She's a great all round mixer and will be joining me on my baking adventures - look out for her appearances later on this year!

 Tricky Customers

So, its been a long while since I last made a meringue, and that was whisking by hand! So I thought what better way to break Betty in, then to use her to mix up some tasty meringues!

If you have ever made meringues then you will know that are very tricky to make! You need to be super careful on how much you whisk the egg whites and when you put the sugar in. The recipe I used can be found here:  Link 
It's a bit different because it uses light muscovado sugar, which gives them a golden brown colour.

My top tips for making meringues are (based on recent experience);

1. Make sure you use clean stainless steel or glass bowls and utensils for baking them. Plastic will hold in grease, and if there is a tiny weeny bit of fat in the egg white - the whites won't whisk up into peaks. You'll end up with a egg white soup.
2. Make sure you add the sugar into the egg whites at the right time - if you add the sugar in when the eggs are already in peaks - then you will be over mixing the egg whites once you add the sugar - again, nice egg white soup!
3. Make sure your oven temperature is really low - check the recipe, but use this as a guide only - you know your own oven! If you aren't sure, lower the temperature and leave them in for longer. Think of it as drying them out, rather than baking them. 

 Things don't always work out 

So you're on your third attempt and you still cant get the egg whites into peaks? Don't worry - blob that meringue onto a baking sheet and bang it in the oven! Its still fine to eat, even if it doesn't look too pretty.

Once it's out the oven - smash it up - pop it into a fancy glass and add your fave ice cream or fruit (if you are feeling healthy).

I used a few of the meringues to make the above - smashed up meringue, vanilla and chocolate ice cream, drizzled with dark chocolate. I think this is probably even better than the meringues on their own!!

 

Thanks for reading guys, I can promise you I will be blogging again very soon - Betty will make sure of that!

Thanks for Reading!