Monday 6 July 2020
Yet another element in the Technical Dept's weight-loss regime (currently standing at 24 kilos in six months...he could stop, I suppose, but we're both rather fascinated to see where it might end up). The texture of these meringues is perfect: dry, crisp and textbook full marks. The flavour is a little .....thin, maybe? Here I served them just with a blackcurrant coulis, and I suspect they would have benefited from the addition of some whipped cream and/or a scoop of ice cream - although, that's true of many things in life - leaving the meringues just to provide the look and the crunch.
Ingredients: for one serving, as shown.
2 egg whites; a pinch of salt; 1/4 tsp cream of tartar; 1/2 cup sweetener (NB, this has to be sucrulose, and not aspartam...check before you buy); 1 tsp vanilla.
1. Heat the oven to 150 degrees C.
2. Beat the egg whites, adding to them first the salt and then the cream of tartar.
3. Only when the beaten egg whites are quite stiff should you start to add the sucrulose, little by little, and continue to beat until all has been amalgamated and the egg white mixture will hold its shape on a spoon.
4. Fold in the vanilla, and then pipe the meringue onto a greased baking sheet.
5. Bake for 25 minutes with the door closed, and then for a further hour, with the door held slightly ajar with a spoon, to allow moisture to leave oven.
(If the meringues start to go soft after you have taken them out of the oven and before you're ready to use them, then return them to the oven for twenty minutes or more at a temperature of around 100 degrees C.)