Delia Smith Meringue is made with large eggs and golden caster sugar. This tasty meringue recipe creates a delicious dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 12 people.
Delia Smith Meringue Ingredients
- 3 large eggs
- 175g (6 oz) golden caster sugar
How To Make Delia Smith Meringue
- Separate the eggs: Use fresh eggs for easier separation. Crack 3 large eggs, putting each white in a separate cup before adding it to the mixing bowl.
- Measure the sugar: Use 50 g (2 oz) of caster sugar for each egg white. For 3 whites, weigh out 175 g (6 oz) of sugar.
- Whisk the egg whites: Start whisking at a slow speed for 2 minutes until bubbly. Increase to medium speed for 1 minute, then whisk at high speed until stiff peaks form. Don’t over-whisk.
- Add the sugar: Add the sugar a tablespoon at a time while whisking on high speed, until the mixture is stiff, shiny, and smooth.
- Bake the meringues: Spoon the mixture onto baking sheets lined with parchment paper. Preheat the oven to 150°C (300°F), gas mark 2. Then lower the temperature to 140°C (275°F), gas mark 1, and bake. After baking, turn off the oven and let the meringues cool completely inside the oven.
Recipe Tips
- Use Fresh Eggs: Fresh eggs separate more easily and whip up better, so always use the freshest eggs you can find.
- Avoid Grease: Make sure your mixing bowl and whisk are completely clean and free from any grease, as even a small amount can prevent the egg whites from whipping properly.
- Don’t Over-Whisk: Whisk the egg whites just until stiff peaks form. Over-whisking can cause the meringue to collapse and become runny.
- Add Sugar Gradually: Add the sugar one tablespoon at a time to the whipped egg whites. This helps to create a smooth and glossy meringue.
- Cool in the Oven: After baking, turn off the oven and let the meringues cool inside. This helps them to dry out properly and prevents cracking.
What To Serve With Meringue?
This crispy meringue pairs well with fresh fruit, whipped cream, chocolate sauce, or berry compote. It also can be served alongside ice cream, custard, fruit sorbet, or a light fruit salad for a tasty dessert.
How To Store Leftovers Meringue?
- Refrigerate: Let the leftover meringue cool to room temperature. Store it in an airtight container in the fridge for up to 1 week.
- Freeze: Meringue is not recommended for freezing as it can become soggy when thawed. It’s best to store meringues in the fridge or at room temperature.
Delia Smith Meringue Nutrition Facts
Serving Size: 1 meringue (about 20g)
- Calories: 76
- Total Fat: 0.02g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 4mg
- Total Carbohydrate: 18.8g
- Dietary Fiber: 0g
- Sugars: 18.8g
- Protein: 0.1g
Try More Delia Smith Recipes:
- Delia Smith Vinaigrette Dressing
- Delia Smith Normandy Chicken
- Delia Smith Chocolate Fudge Icing
- Delia Gluten Free Chocolate Cake
Delia Smith Meringue
Description
Delia Smith Meringue is made with large eggs and golden caster sugar. This tasty meringue recipe creates a delicious dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Separate the eggs: Use fresh eggs for easier separation. Crack 3 large eggs, putting each white in a separate cup before adding it to the mixing bowl.
- Measure the sugar: Use 50 g (2 oz) of caster sugar for each egg white. For 3 whites, weigh out 175 g (6 oz) of sugar.
- Whisk the egg whites: Start whisking at a slow speed for 2 minutes until bubbly. Increase to medium speed for 1 minute, then whisk at high speed until stiff peaks form. Don’t over-whisk.
- Add the sugar: Add the sugar a tablespoon at a time while whisking on high speed, until the mixture is stiff, shiny, and smooth.
- Bake the meringues: Spoon the mixture onto baking sheets lined with parchment paper. Preheat the oven to 150°C (300°F), gas mark 2. Then lower the temperature to 140°C (275°F), gas mark 1, and bake. After baking, turn off the oven and let the meringues cool completely inside the oven.
Notes
- Use Fresh Eggs: Fresh eggs separate more easily and whip up better, so always use the freshest eggs you can find.
- Avoid Grease: Make sure your mixing bowl and whisk are completely clean and free from any grease, as even a small amount can prevent the egg whites from whipping properly.
- Don’t Over-Whisk: Whisk the egg whites just until stiff peaks form. Over-whisking can cause the meringue to collapse and become runny.
- Add Sugar Gradually: Add the sugar one tablespoon at a time to the whipped egg whites. This helps to create a smooth and glossy meringue.
- Cool in the Oven: After baking, turn off the oven and let the meringues cool inside. This helps them to dry out properly and prevents cracking.
Delia Smith Meringue