SWEET THINGS

Two-Ingredient Soft-Centred Meringues

Delicate, crisp meringues with cloud-soft centres made from two ingredients.

MODERATE

1 HOUR 20 MINS + COOL

MAKES 16

ABOUT THE RECIPE

Break through the delicate, crisp shell and the centre is pure cloud: fluffy, creamy and somewhere between marshmallow and soft-serve ice cream. Two of the harshest meringue critics I know swear these are the best they have ever eaten, and they have eaten enough to know.

THE RECIPE

Ingredients

7 egg whites, cold from the fridge

400 g caster sugar

Method

1.

Preheat the oven to 100°C fan-forced. Line two baking trays with baking paper.

2.

Beat the egg whites in a clean, dry bowl until soft peaks form.

3.

Continue beating while adding the caster sugar gradually, approximately 1 tablespoon at a time.

4.

Once all the sugar has been added, beat until the meringue is thick and glossy and holds stiff peaks.

5.

Spoon 16 generously heaped mounds onto the prepared trays. Shape each one into a dome, leaving enough room between them to prevent them touching.

6.

Bake for 1 hour. Turn off the oven and leave the meringues inside for 20 minutes.

7.

Remove from the oven and leave to cool completely on the trays.

8.

Serve with softly whipped cream or vanilla ice cream and raspberry coulis. If making in advance, store meringues in an airtight container at room temperature until ready to serve.

SAMANTHA'S NOTES

Start with spotless equipment

No mixer required

Small cracks are normal

Even a trace of grease or egg yolk can stop the whites whipping properly. Make sure your bowl, beaters or balloon whisk are completely clean and dry.

A balloon whisk will still get you there, but seven egg whites will take time and stamina. Add the sugar gradually and keep whisking until the meringue forms stiff peaks.

Fine cracks and a little space beneath the shell can appear as the soft centre cools and contracts. Neither will affect that wonderful cloud-like texture.

KEEP COOKING