Basic Meringue
The secret of great
meringue I have found is not in the cooking, but rather, the lack of it. Once you set the foam for 10-15 minutes, you need to turn the oven off completely and allow the
meringue to just dry out. Some
pastry chef's leave it overnight in the oven. This ensures a white
meringue that's crisp on the outside and chewy in the middle.
Method
- Preheat oven for 15 minutes, so it’s really hot and will set the meringue foam as soon as it’s placed inside.
- Line a cookie slide with some baking paper and spray with cooking spray.
- Beat egg whites in a very clean and dry bowl on high speed until stiff peaks form, (avoid over beating once the peaks have formed).
- Gradually beat in the sugar until well incorporated.
- Either pipe or spoon amounts of the meringue onto the lined tray.
- For individual meringues make mounds big enough for each person, for an entire Pavlova heap the entire mixture into the centre and spread out to attain an even round shape.
- Reduce oven temperature to 100°C and bake meringue undisturbed for about 15-20 minutes, or until the outside is set and firm to touch but browning has not yet occurred.
- Turn the oven off and leave the meringue in the oven for as long as possible, preferably overnight.
- Meringue will keep for up to 2 weeks if stored in a cool, dry place away from draughts and moisture. The outside should be crisp and the inside chewy. As the meringue ages, the inside will begin to dry out and crisp up like the outside.
