Meringues

This is the basic recipe for meringues à la Chantilly and is used (without the sprinkling of demerara sugar) in various desserts.  The meringues are excellent with stewed fruit.

Preparation Time: 10 Mins

Cooking Time: 4 Hrs

Total Time: 4 Hrs

Ingredients

For 8 servings…

2                    Egg whites

230 gms          Sugar  - caster        

To sprinkle on the top

1 tsp               Sugar  - Demerara    

Method

This is the basic recipe for meringues à la Chantilly and is used (without the sprinkling of demerara sugar) in various desserts.

Beat the egg whites until stiff and then beat in one tablespoon of the caster sugar until the mixture is smooth.  Fold in the remaining sugar.

Using a spoon, divide the mixture into dollops on parchment paper on baking trays.  Sprinkle a little demerara sugar on to each meringue.

Bake at 110°C for 4 hours.

Wine recommendations

Conventional

     Sauternes

Interesting

     Beaumes de Venise

     Monbazillac

Adventurous

     Moscatel Sherry