Antony rises above shop-bought meringue and shows you the secrets of home made.
Pre-heat the oven to 150°C, gas mark 2, 300°F.
Place the egg whites in a large, clean bowl and have the sugar measured and ready. Now whisk the egg whites until they form soft peaks and you can turn the bowl upside down without them sliding down.
When they’re ready, start to whisk in the sugar, approximately 1 oz (25g) at a time, whisking, after each addition until all the sugar is in.
Spoon dessertspoonfuls of the spoon, using two spoons to shape them, onto a lightly oiled baking sheet lined with silicone paper or you can pipe them on with a piping bag.
Place the baking sheet in the oven, then immediately turn down the heat to gas mark 1, 275°F, 140 degrees Celsius and leave to cook for 1 hour. Then turn the oven off and leave the meringues in the oven until it’s completely cold.
To make the chantilly cream, whisk the chilled double cream with the vanilla sugar (or sugar and vanilla extract) and continue to whip until the cream remains in the coils of the whisk.
When the meringues are cool, sandwich them together with chantilly cream. Garnish with summer berries - optional.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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