Meringue masterclass

Method

For the basic meringue
1. Preheat the oven to its lowest setting - 110C/gas 1/2. Line oven tray with parchment paper.

1. Put the egg whites in a large, clean mixing bowl. Using an electric mixer, start to whisk them vigorously. When they are foamy, add the sugar a little at a time until the mixture is stiff, fluffy and glossy. Use as required in your recipe; for classic meringues proceed as follows.

2. Spoon tablespoons of meringue into mounds on the tray. If you wish to add colour to your meringues, dip a wooden skewer in your choice of food colouring and swirl it through the meringue before cooking.

3. Bake for about 2 hours or until the meringues are completely dried out.


For the Italian meringue
1. Combine the sugar, liquid glucose and 65ml of water in a thick-based saucepan (preferably copper). Put over a moderate heat and stir until the mixture boils.

2. Skim off the surface froth and wash down the crystals at the side of the pan with a clean pastry brush dipped in water. Increase the heat so that the syrup cooks rapidly.

3. When the syrup temperature reaches 110C, whisk the whites in a large bowl until stiff using electric beaters. When the syrup temperature reaches 115C, slowly and carefully whisk it into the whisked whites in a thin stream taking care not to let the syrup run onto the whisk.

4. Continue beating until the meringue is completely cold, approximately 15 minutes. Use as required in your recipe.