There are different ways to make meringues, my favourite and a classic is to whip the egg whites with castor sugar till stiff then fold in the icing sugar.
Now because i work in a vegeterian cafè, we do not use eggs in all of our baking, we use a powder called "no egg" its not my favourite product to use for meringue as the texture and taste is very different.
Note: if you want to colour the meringues its better to use the colour pastes as the food colouring thins out your mixture and i find the paste you dont really need much of it in any of the recipes below i use about 1/4 of a teaspoon of paste.
So below is a couple of different ways on how to make meringues including an egg free one. Enjoy!!
Cook all at 110C for an hour and a half, switch off oven leave meringues until cool .
ITALIAN MERINGUE:
Ingredients
400g cube sugar
100g glucose
8 egg whites
Method:
1.boil sugar, glucose with a little water until its 130C
2. Meanwhile beat egg whites until stiff.
3. Pour sugar mixture into the egg whites mixing
4. Mix the mixutre until its cooled down (use ice packs under the bowl will help it cool down quicker)
5. Use how ever you want
Below is the photo of the recipe above
Egg free meringues
You will need the "no egg" ingredients.
Ingredients:
3 no egg egg mixture
100g icing sugar
1tsp gum powder
Method:
1. Make up 3 eggs using the powder (1tsp + 2tbsp water = 1 egg)
2. Whisk the eggs for 5 minutes then fold in the icing sugar.
3. Shape how ever you feel
Note: the mixture is very tempermental if over mixed it would look like over whipped cream if under mixed it would be runny and wont hold peaks
Below is the picture of how it comes out
Swiss meringue
Ingredients:
4 large organic egg ( as fresh as possible)
115g caster sugar
115g icing sugar
Method:
1. On a bowl whisk the egg whites to soft peaks
2. Whisk in the sugar 1tbsp at a time ntil mixture is stiff and glossy
3. Carefully fold in the rest of the castor sugar
4. Shape how ever you like
Below is a picture of how it came out
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