I absolutely love meringues! You can use the same recipe to make one large meringue pie and top it with fresh cream & fruit BUT I prefer the bite-size type for parties.
4 large egg whites
1/2 tsp salt
1/2 tsp lemon juice (or vinegar)
4 tablespoons castor sugar
1 tablespoon corn flour
Beat egg whites, salt and lemon juice until stiff.
Add 1 tablespoon of castor sugar at a time and continue beating well after each spoon. You know the meringues are properly beaten when it forms peaks and stops sliding around the bowl.
After mixture is thick and fluffy fold in the corn flour.
Scoop spoonfuls onto a lined tray and make small wells in the center with the back of a teaspoon (you can pipe the meringues onto the tray if the party is going to be fancy!). Ensure that your meringues have enough space to expand sideways.
Bake in preheated oven at 160 degrees Celsius for 15mins then at 100 degrees for one and a quarter hours.
I baked my meringues in the morning for a party in the evening. I opened the oven after it baked and left it inside to cool & crispen. I stored them in a tin so they wouldn’t get soft before the evening.
Just before my guests arrived I topped each meringue with a dollop of fresh cream and a piece of fruit. I got about 20 mini meringues from this recipe. If increasing the recipe the main thing to remember is the ratio of 1 egg white to 1 tablespoon of castor sugar.
Melt 100grams of your favourite dark chocolate and add to the meringue mixture after the corn flour. Drag a knife through the mixture 4 times to marble the meringues then scoop onto tray and bake as per normal.