Make way for meringue! The most delicate of all the desserts is our failsafe favourite – especially with a heady dollop of fresh whipped cream and strawberries. Salivating? We are.
These tasty treats can be tricky to perfect, but it turns out they’re not as difficult as they seem.
Check out this super simple tutorial and you’ll be a master in no time.
Serves: 4-6
Ingredients:
- 3 large egg whites – approx. 120g
- 240g Siúcra caster sugar
Method:
- Preheat oven to 170°C fan.
- Make sure the eggs are at room temperature before separating them.
- Separate the eggs into a clean (not plastic) bowl. It’s important for no yolk to get into the whites.
- Weigh your egg whites.
- Then weigh double the amount of caster sugar.
- Put sugar on a baking tray lined with baking paper. Then put it into the oven to warm for 6-7 minutes.
- Whisk egg whites to soft peaks.
- Remove sugar from oven and turn the oven down to 100°C fan.
- Add the warm sugar gradually to egg whites and continue to whisk until thick and glossy.
- Line baking trays with baking paper.
- Put a small amount of the meringue mixture under baking paper to hold the baking paper down in the corners.
- Spoon blobs of mixture onto trays or fill a piping bag and pipe directly onto the baking sheet.
- Bake for an hour and a half in the oven.
- After an hour and a half, turn off oven and allow to cool in the oven with the door closed to prevent cracking.
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