You will need
2 free range egg whites to measure 70ml (2 floz)
100g (4oz) caster sugar – sifted
Flavouring – rose water, vanilla extract,
Measure whites and whisk until they reach stiff peaks. This means that the bowl could be turned upside down and whites remain in place.
Continue whisking but meanwhile slowly add a dessert spoon of sugar to egg white, until all is added. If you double recipe you will need to add a tablespoon of sugar to each egg white and then fold any remaining sugar into meringue. Add flavouring.
Transfer to a piping bag with either a plain or star nozzle and pipe your preferred shape onto a baking sheet lined with silicon paper.
Place in preheated oven to ‘dry out’ for 2-4 hours. The meringues should not colour.
Conventional cookers – 75 C or Gas Mark 1/2*
2-oven AGA – slide baking tray on floor of simmering oven
4-oven AGA – slide plain shelf into warming oven and place meringues on top
Make sure that your bowl is completely grease free. Wipe with a little fruit flavoured vinegar on a piece of kitchen roll to make sure. The added benefit of adding acid to bowl acts as a stabiliser, as does adding a pinch of cream to tartar.
Take care that the egg whites do not contain any yolk.
Ensure egg whites are brought up to room temperature before making meringue and select older eggs rather than freshly laid ones.
Swiss Meringue can be stored in an airtight tin for at least a week.
If you have a gas oven, leave the door slightly open to allow moisture that has been created during combustion, to escape. This will help the meringue to dry out properly. *
Allow 1 egg white = a generous 1 fluid oz.(35 ml)
Do not over whisk egg white as mixture will become grainy. Likewise do not whisk and leave to stand before adding sugar as egg whites will liquefy.