A good meringue recipe is a very useful thing to have in your repertoire. I was about 22 when I first made a meringue. They seemed somewhat tricky to perfect, and I had steered a wide birth until one evening, when my flatmate at the time made some for a joint dinner party we were hosting, and I soon realised that I had nothing to worry about.
Recipes for meringue vary enormously; some add vinegar, some add cream of tartar, and I’ve never followed any of them, choosing to make meringues using just egg white and sugar. This gives a lovely crisp outer shell, and a soft, fluffy interior which quickly becomes chewy after a day or two.
I use fresh, large egg whites and raw sugar to make my meringues. Good quality raw unrefined cane sugar is something I insist on. Raw, unrefined sugar has a more complex flavour profile than your buy carisoprodol canada typical white Caster sugar, and so it imparts a deeper, richer flavour to the meringue, with nut and caramel undertones. The difference in flavour is subtle, but noticeable.
In terms of appearance, raw, unrefined sugar gives the most elegant colour. I like to pipe my meringue (as photographed), as I love the effect. A box of small meringues is a very useful thing to have in the kitchen. From a quick weeknight pudding paired with fruit and cream, to a an easy dinner party pudding, such as Mont Blanc, they are so useful to have, a fun thing to make, and an important recipe to know.
I’m trying out some recipe cards on the blog, which I hope will allow you to print my recipes and use in the kitchen, which some of you have written to me to tell me you’d like to see. Please let me know what you think!