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Meringue – Whites
Appears in
By Ruth Clemens
Published 2013
| Whites | Sugar (grams) |
| 1 | 55 |
| 2 | 110 |
| 3 | 165 |
| 4 | 220 |
| 5 | 275 |
| 6 | 330 |
| 7 | 385 |
| 8 | 440 |
| 9 | 495 |
| 10 | 550 |
- Whisk the egg whites until they start to look foamy. Continue whisking, adding the sugar 1 spoonful at a time, allowing each to be whisked in before adding the next until all the sugar has been added.
- Whisk until the whites stand in firm peaks. Pipe or shape your meringues and bake in the oven at 120°C (fan)/140°C/275°F/Gas Mark 1 for 1½ –2 hours for a Pavlova and 1 hour for smaller meringues.
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