Gooey Crunchy Meringues

The below recipe is my preferred way of baking meringues that results in soft and mallow from the inside and crispy from the outside, without any help of corn starch and vinegar.

Bare in mind that if you choose to bake eight smaller meringues they will be marginally crispier and less gooey than making six instead (using the same proportions).

For 6-8 meringues:

• 115 g of egg whites (3 egg whites-medium eggs)
• 115 g of caster sugar
• 115 g of icing sugar (or caster sugar)

 

Preheat the oven to 180 C / 160 C Fan.

Line a large baking tray with baking parchment.

In a scrupulously clean bowl whisk the egg whites until stiff. Gradually beat in 115 g of caster sugar, keep on whisking until smooth glossy white peaks form.

Sift the icing sugar over the beaten egg whites and fold gently with a large spoon, trying to keep as much air as possible.

Take a tablespoon and spoon large dollops of the mix onto the prepared baking tray, leaving plenty of room in between.

Place the tray in the preheated oven, lower the temperature down to 120 C / 110 C Fan and bake for one hour.

Open the oven door leaving it ajar and let the meringues inside to cool down for 20-30 minutes.

Serve with whipped cream and top with anything that takes your fancy!