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Mini Meringues

May 15, 2014 By Whitney Love 1 Comment

meringue
It took me a long time to fall in love with meringues. And by a long time, I mean 32 years. Until about 2 years ago, I simply did not get what all the fuss was about. The meringues I’d always had were served more soft than hard, and were always really sweet! And by sweet, I mean go to your dentist the next day sweet.

The first time I made meringues from scratch though, all of my previously ill feelings towards them went out the window. You see, I finally figured out what makes meringues so amazing. They look so soft and pillow like, but taking a bite out of one, you soon realize that they are crisp, fragile and a little bit gooey. I love this recipe because it is really simple to make, especially if you have a standing mixer, can be made ahead and is very inexpensive to make for a dinner party crowd. It’s one of those desserts which make you look like a pro to all of your guests, without having to slave in the kitchen. Top yours with vanilla custard, whipped cream, fresh berries, chocolate shavings or even a little jam (or some combination there of).

meringue

Mini Meringues with Vanilla Custard and Berries
 
Print
Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins
 
Author: Whitney Love
Serves: 8
Ingredients
  • 3 egg whites, room temperature
  • ½ teaspoon lemon juice
  • 150g (3/4 cup) sugar
Instructions
  1. Heat oven to 110C/230F.
  2. Add the egg whites and lemon juice to the bowl of a standing mixer, or large mixing bowl if you are using a hand mixer. Whisk until the eggwhites double in size and form soft peaks.
  3. Continue whisking; adding in the sugar a tablespoon at a time, allowing it to incorporate completely before adding more.
  4. Once you have added in all of the sugar, whisk until the whites are glossy.
  5. Place a square of baking/parchment paper on a large baking sheet.
  6. Add the egg whites to a large zip-top plastic bag or plastic piping bag, cut off the tip of one corner and pipe the egg whites on to the baking sheet.
  7. Bake for 2 hrs. When the meringues are finished, they will have a crisp exterior and lift easily off the paper.
  8. Allow to cool completely on a wire rack.
  9. Serve plain or topped with vanilla custard and fruit.
3.2.1310

 

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Filed Under: Desserts, May 17, Norwegian Recipes, Recipe Tagged With: blueberries, meringue, red currant, vanilla custard

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  1. Chocolate Meringues - Thanks For The Food says:
    June 16, 2014 at 12:47 AM

    […] already spoken to the high hills about my love for meringues. Meringues look so soft and pillow like, but taking a bite out of one, you soon realize that they […]

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Hei! I’m Whitney, an American living in Norway. Finding ways to cook real food, every day, and without going broke is a challenge here in Norway – a challenge that I enjoy taking on at every meal. Read More…

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