Meringues

Preparation info

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Never use eggs that are cold from the refrigerator. Bring out the number required and allow them to come up to room temperature before using in a recipe. Egg whites in particular whisk up to a better volume when at room temperature.

Method

Meringue toppings A meringue mixture used to decorate a pudding or pie should be made using 40–50 g(1½–2 oz) castor sugar per egg white.

A pudding served hot from the oven will require