Making Meringues

I used to have all sorts of trouble making my meringues. They are one, and I say one as I have many, of my favourite treats. It is such a versatile ingredient in many desserts as a pavlova and as individual cakes stuck together with fresh cream or dipped in chocolate and served with fresh fruits. Simply broken up and mixed with fresh raspberries or strawberries and cream to make Eton mess or on top of lemon, lime or vanilla tart.

My three main difficulties were getting as much air into the meringue as possible and when to stop whisking.

Secondly how much sugar to use and do I whisk or fold it in to the egg white.

I solved these after reading 'Tips for the cook' a book my Mum had from the 1950's.

For 4 egg whites use a pinch of salt sprinkled over the whites before whisking.This helps the whites retain the air. Whisk until you can make a firm peak with the meringue.

Use 55g sugar caster is best to every egg white used. Whisk in half of the sugar then fold in the rest with a metal spoon.

My third problem was how to stop the meringue from sticking to the baking sheet whilst cooking.

This was simple, baking parchment! What would I do without it.