- 2 oz Caster Sugar
- 2 oz Granulated Sugar
- 2 Egg Whites (large Fresh Eggs) room temperature
Cut a round piece of baking parchment to fit the bottom of your Halogen Oven/
Whisk egg whites with a mixer till it forms soft peaks.
Gradually add sugar a bit at a time till peaks return and mixture is shiny and glossy.
Place large spoonfuls (approx 6) on the baking parchment.
Cook on low heat setting (1) for 1 hour.
Meringues will be lovely and white and won’t need drying out as they do with a conventional oven.
You can lift them right away and make next batch.
When meringues are complete, whip up double or whipping cream and place large amount between two meringue shells and place in muffin paper case.
Posted by Kindashy on 20/1/2011