English Meringue

Dry English Meringues

Ingredients:

• 180g egg whites 
• 360g caster sugar 
  
• 2ml cream of tartar 
  

Method: 

• Preheat oven to 80-100C (the lower the better) 
  

• Place egg whites into mixer or bowl and whisk till slightly foamy (just forming small bubbles) 
  
• Now add in your stabilizer ( cream of tartar) and continue to whisk till stiff peak stage 
  
• Now one tbs at a time add your caster sugar, mixing till sugar is done and your meringue is glossy 
  
• Dip your finger in the meringue and then rub your fingers together, feeling if sugar is completely dissolved, if not continue mixing till texture between fingers are smooth. 
  
• Place mixture in clean piping bag with your choice of fixture, making sure there is no fatty lever in piping bag as it will cause meringue to lose its firmness 
  
• Take baking sheet pan and line with silicone paper, fixing it in place by using meringue in each corner underneath silicon paper 
  
• Start piping meringue onto silicone paper, place into oven for 2 hour if oven is at 100C 
  
• 90C=2 and a half hours 
  
• 80C = 3 hours 
  
• Color should not change but remain white 
  
• Store in airtight container and do not place into fridge! 

Glossary: 

• Stabilizer: These are ingredients which strengthens the protein bonds in the egg white which result in a more stable meringue 
  

• List of stabilizers: Lemon Juice, Cream of Tartar, salt, vinegar. 
  

Stages of Egg Whites 

• Foamy stage, is when small bubbles start to appear 
  
• Soft Peak Stage, when you are able to form peak which are soft and don't stay up 
• Medium Peak Stage, when you are able to form peaks with blunt tips 
  
• Stiff Peak Stage, when the peaks you form stay up and are sharp ended 
  
•  Dry Stage, when you have gone past stiff peak and the mixture appears to be curdled 
  

The English meringue is a cold meringue as the egg whites aren't cooked before placing in oven

---