If you don't want to make the meringues yourself you can of course get shop bought ones, but since I have discovered just how easy and how much better tasting home-made ones are, I don't think I'll ever buy them again. Oh and a good tip is when you are making something that uses a yolk, don't throw the white away, pop it into a freezer bag and freeze it. I hate wasting anything and all you need is a couple of egg whites in the freezer and you are on your way to a delicious, low fat pud.
Part of my failure to make a good meringue previously was largely down to a very old handheld mixer. It was so old and slow that it actually left part of the egg whites runny in the bowl! I should have worked out that this was never going to result in stiff peaks. Earlier this year I became the proud owner of a beautiful KitchenAid. This coupled with a fool-proof meringue recipe (both courtesy of one of the best friend's a girl could wish for) I can finally add pavlova to my repertoire. This one's for you Lisa x
Makes 4 large ones or 8 mini ones:
- 2 large egg whites
- 110g golden caster sugar
- 1/2 tsp cornflour
- 1/2 tsp white wine vinegar
- 400g 0% fat Greek yogurt
- Selection of fruit
- Pre-heat the oven to 180 °C /160 fan °C / Gas mark 4
- In a spotlessly clean bowl, whisk the egg whites till stiff peaks form
- Slowly add the sugar followed by the vinegar and cornflour
- Whisk for another 2-3 minutes till stiff and glossy
- Lay a piece of paking parchment or a silicon baking mat on a large baking sheet
- Spoon out the meringue to the shape and size of your choice. This mix makes 4 large individual meringues or 8 small ones.
- Place into the oven and turn the oven down immediately to 130°C / 110°C fan / Gas mark 1
- Bake for 1 hour then turn the oven off and leave the meringues inside the oven to cool down completely. These keep nicely in an airtight container for a couple of days.
- When ready, top with the yogurt and fruit.