Meringues

I love to make Creme Brulee as a treat and use this recipe which is easy and comes out fabulous. But this leaves me with 8 egg whites!  So the obvious thing to do is Meringue!

This Meringue recipe comes from the classic book "Cook and Enjoy". First is the original measurements followed by the adjustment for 8 egg whites.

3 egg whites

pinch salt

1/4 teaspoon cream of tartar

1 cup castor sugar

1/2 teaspoon vanilla essence



Preheat oven to 120 Celsius.

Beat egg whites with the salt and cream of tartar until stiff but not dry

Add the castor sugar by the spoonful, beat well after each addition.

Add the vanilla essence just before the last two spoons of castor sugar.

Line a baking sheet with butter / baking paper.

Shape the meringues on the paper with a spoon or use an icing bag and tube.

Bake for 50 minutes to 1 hour and lift meringues off paper with a spatula.

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Adjustment:
8 egg whites

2 -3 pinches salt
2.5 ml cream of tartar

2.5 cups castor sugar

6.5ml vanilla essence

(Method is the same)