There was a time when we had 10 hens that laid every day. That was 70 eggs, without fail, every week. Week in, week out. At that stage, we were a small family of three and there are only so many eggs that we could eat. I gave lots away, but still had lots left. I banned myself from buying anything with eggs in it and made everything from scratch. Cakes and quiche are the obvious, but I also made ice cream and pasta. In fact I still do. It’s a good job I knew how to make meringue successful.
Some recipes such as ice cream, just use the yolk of the eggs, which left a lot of egg whites. Rather than waste it, I like to make cinnamon macaroons or, more often, meringues. You can freeze them, but in reality, meringues disappear quickly in this house. They always go down well with visitors.
Meringues are really, really easy to make, but the number of times people have told me that they won’t even try…. let’s just say its a lot. I thought I’d share with you how easy it is. Follow the simple steps shown in black. Extra info in blue. Photos just to give you a rough reference of what each stage should look like.
How to make meringues
- To start with use a clean dry bowl to whisk three egg whites until stiff.
No skimping on the dry part. Don’t let any yolk get in the white, otherwise, you might as well throw it away and start again. I use a Kitchen Aid, but a hand whisk and determination works well too. Whisk until the whites turn white and stand up on their own, when you pull the whisk out (see above). - Next step, with the whisk going and one spoonful at a time, add 6oz (175g) of caster sugar. Take time between each spoonful of sugar. Sing a song or recite a rhyme. Anything to stop yourself doing it too fast. If you do it too fast, the mixture will go runny and you will have meringue pancakes (been there, done that, got the t-shirt). By the end, you should be able to pull the whisk out and the mixture follows the whisk and doesn’t break (see below). The whisk will leave an impression in the shiny mixture that won’t disappear for a long time.
- Use a spoon to dollop the mixture onto a non-grease baking sheet. I use Bake-O-Glide, which can be used over and over again. The meringues will not expand noticeably, so you can put them close. Smooth, shape them to whatever style you want. We are enjoying the odd shapes created as you gently drop them on the sheet, at the moment, but with the back of a spoon you can sculpt a more classic look.
- Sprinkle with demerara sugar, if you want. I didn’t with these ones as I was planning to serve them with ice cream, which seemed plenty enough sugar.
- Bake at a really low temperature for a couple of hours. I use the floor of the bottom oven of my 2 oven Aga. Basically, it is at warming plate temperature. I leave the meringues in there for 1 to 2Â hours, most often over night. Less time, means they will be gooey inside. After an hour they will be hard enough to pick up and you can check to see if the meringue base is firm.
Serving ideas
It really is that easy. So long as you are patient and follow the steps. Get ready for people to be impressed by your ability to make meringues. Honestly, it never fails to attract compliments. I’ve taken them along to parties and they have been polished off within minutes.
Oh, last step, serve with fruit or whipped cream. Our favourite way of serving meringue is in a bowl with homemade chocolate ice cream. Once tasted, you’ll never buy ice cream or meringues again. Any left over meringues can always go in the freezer, until you need them.
Let me know if you have any questions on the above steps. Go on, give it a go.
Joining in with #pintorials.
My neighbours who keep chickens sell their eggs at £1 for a half dozen, they keep all the top half of our street supplied with lovely fresh free range eggs!
If I try making meringues..I’ll eat them all because I loooove meringues..but how can I not try,they sound so easy to make.
Hmmmm Dilemma!!!
Em xxx
Hi Emma. Give it a go. You could always try trading meringues for eggs. Or put half of them in the freezer for when the strawberries and rasperries are ready. Or just eat them and don’t tell anyone!
Hi!
I’ve been lurking and enjoying your blog for a while now, so I thought I’d say ‘hi’. I am curious about the ice cream – do you use an ice cream maker? Do you have any cunning advice for making it without specialised equipment? I had a go, but it ended up kind of… icey.
Hi Nickie.
I do use an ice cream maker. The sort that you freeze the container and then it uses a slow paddle to mix the custard mixture. I have a friend that makes lovely ice cream by freezing the custard mixture in a tupperware container and then taking out of the freezer every hour and stirring it to break up the ice crystals. The length of time you leave between stirs boils (not appropriate word!) down to your freezer and experience. I did try it, but I was not disciplined enough to stir it often. Also have a friend who was trying the salt method. I’ll catch up with her and find out how she got on. I will post my ice cream method very soon. Too yummy not to share.
Thanks for the question.
I haven’t made meringues for ages, I like them crunchy on the outside and chewy in the middle. I also have an ice cream maker which sounds like yours but I have never used it! I’m looking forward to your post on ice cream hopefully it will inspire me to have a go.
I’ve got to use up some cream, so I’ll definitely be doing it soon. The ice cream maker would make it on to my “most used gadgets in the kitchen” list. Meringues and summer fruit just go hand in hand. Frivolous, but who doesn’t deserve a treat.
How about a meringue pie crust for an ice cream pie? (or a 3 layer lemon custard pie “angel pie” as my grandma adores)?
It is something else!
Oww! I’ve never made an ice cream pie. I really should. Sounds too good to miss. Thank you.
Just collected 11 from the hen house–thank you for the meringue instructions!!
That sounds like a whole lot of meringues. On second thoughts, you’re probably not using all the eggs for meringues! Hope you enjoy making them.
U make it seem so easy. I’m inspired to have a go this weekend now. If its a flop we have ice created in the freezer :):)
Hope you enjoy making them. It really is easy. Just don’t add the sugar too quickly. 😀
Wow! Love your blog. I just found it googling ‘meringue recipe aga’ as I have just moved to the sw and have an aga! It’s my first time making meringues but I’ve just popped a tray full in the bottom oven so will hope for the best!
I hope they came out beautiful. Good luck with your Aga journey and in your new home.
Thanks so much for this recipe. My daughter – EmmaM above, made them when we visited for Xmas, and they were gorgeous. Just put my first lot in the oven, though not lucky enough to have an Aga! Will report back, buy think I may have over- whisked!
So glad you like the recipe. Meringues always disappear so quickly whne I make them. I’ve never managed to over whisk yet, but that probably says something about my impatience! Love to hear how you got on.
They were fab, despite over-whisking, though they would have been better if I’d taken thge m out a little earlier, as they didn’t have the slight chewiness I like. However, after a night in a tin, the rest got that texture inside, whilst staying quite crispy on the outside. I used golden caster, and it seemed to give nice tones of caramel. We froze the rest, so will see how they defrost tomorrow! They are fab with the wonderful local Isle of Wight cream. Thank you so much for the recipe xx
I am so pleased that your meringues worked. When I’ve used golden caster sugar, I’ve found that it gives a slightly toffee flavour too. I’ve tried food colouring, which the children loved making and eating! A different coloured piping bag each and they had fun. I use my frozen meringues in Eton Mess. Tends to hide any degradation of the texture. As for chewy centres, mine usually are dry as I forget to take them out!
Not sure how well the uncooked mix would do after being frozen. Haven’t tried doing that. I’ve only ever frozen the baked meringues. I’d be more tempted to put it on another tray and pop it in the oven at the same time.
70 eggs a week?!? Wow! The meringues look lush though 🙂 #pintorials
That was the year that I took boxes of eggs everywhere to give to people I was visiting. Ran out of egg boxes, so improvised with cardboard boxes and rubber bands.
Mmmmmmm – these look delicious! I like mine squidgy inside, so thank you for explaining how to get them like that 😀
#Pintorials
I love meringues, and my grandmother used to make the most amazing ones in her aga 🙂 To be honest, I’ve always been too scared to try making them myself… I really should give it a go x #Pintorials