It is a simple base French meringue that can be used with any recipe. all you need are egg white and caster sugar. First, preheat your oven to 120°C or 100°C if it is a fan oven. First thing is to line your tray (in making meringue no fat should get near your egg whites). Using non-stick baking paper or parchment and put it straight on the baking tray. Into a large, clean bowl (should be glass or steel or ceramic but not plastic or silicone because they can trap a lot of fat that can cause the meringue to be horrible saggy droopy and flat) place the egg whites. (Separate the eggs using the eggshell.
First, crack the egg and break it apart over the bowl and catch the yolk on the one side pass the yolk to the other side until you get enough white. Makes sure no yolk gets in the whites. The egg whites should be free of any trace of yolk – if there is any remaining, use a spoon to scoop it out and make sure there’s none left.) Using an electric whisk or stand mixer on the highest speed available, whisk the whites until light, fluffy and stiff.
When they’re not getting any bigger, start adding the caster sugar, a teaspoon at a time, still whisking on the highest speed. When it’s all incorporated, keep whisking for a bit longer before setting aside. Scoop your meringue into one massive circular blob. Try to make it thinner in the middle and thicker towards the edges.
A thicker crust is required because so much of the center will become soggy when laden with cream. Bake your meringue for approximately 2 hours. They are done when they are a bit of light beige (even brown). If you poke them they will be crisp. If you put your finger through then give them 15 minutes. Leave it to cool on the tray.
Ingredients;
- 4 medium egg whites
- 200g caster sugar
- 1-pint double cream
- Caster sugar and vanilla extract, to taste
Instructions;
- First, preheat your oven to 120°C/100°C fan/Gas ½.
- Into a large, clean bowl (not plastic or silicone), place the egg whites. They should be free of any trace of yolk – if there is any remaining, use a spoon to scoop it out and use a torch or the light on your phone to make sure there’s none left.
- 3. Using an electric whisk or stand mixer on the highest speed available, whisk the whites until light, fluffy and stiff. When they’re not getting any bigger, start adding the caster sugar, a teaspoon at a time, still whisking on the highest speed. When it’s all incorporated, keep whisking for a bit longer before setting aside.
- Use a wee touch of the meringue to stick a sheet of baking paper to a baking tray. Then, scoop your meringue into one massive circular blob.
- Try to make it thinner in the middle and thicker towards the edges. A thicker crust is required because so much of the center will become soggy when laden with cream.
- Bake your meringue for approximately 2 hours. Leave it to cool on the tray.
- Whip the cream by hand in a cold bowl until just coagulated, adding sugar and vanilla to taste. Peel and slice the kiwi fruits.
- Scoop about half the cream on top of the meringue disc and spread it around then top with fruits.
