Holy cow, guys if I can manage this anyone can! AND I did it without an electric whisk, not out of choice mind, just because I don’t own one. Let me tell you it was an arm workout and if you own one, use it to half your whisking time!
After watching tons of episodes of Bake Off I really thought this was going to be a nightmare, however I’d made Carbonara earlier in the week so had leftover egg whites, and I hate throwing out food so I figured why not? It was super easy! The mixture made loads and I had a little jump of glee when I saw these rising in the oven, happy days.
- Egg Whites x3
- 150g Caster Sugar (I won’t lie I’ve tried it with standard granulated sugar too and works just fine!)
- Pre heat the oven to 140 degrees
- In a large bowl, start whisking the egg whites until they are at soft peak consistency
- Add the sugar slowly a large tablespoon at a time and continue to whisk, until all combines and the meringue is glossy and smooth
- If you wanted to add in any flavorings nows the time to do it (vanilla extract/ orange zest?)
- Place baking paper (or tin foil) on a tray and using two table spoons scoop out the mixture to form oval, rugby shaped blobs on the tray, you should get 6 large or 10 smaller portions (If you want to be fancy use a piping bag to get more professional shapes, but I think the rustic look proves they are home made!)
- Bake for an hour for chewy center or extra 15 minutes if you prefer them to ‘snap’, crack open the oven door and leave to cool in the oven
To serve add whatever fruit, cream, yogurt, honey, anything you fancy really! We like ours with fresh strawberries, a dollop of cream and some grated dark chocolate, delicious.
Also these keep for about a week in some Tupperware in the fridge (if they last that long!) and can make multiple varieties of puddings throughout the week!