Name: Mini Meringues
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 egg white; 60g caster sugar – I like using white caster sugar to keep the meringue as white as possible

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These delicate little balls of sweet, crispy, light, mini meringues are easy to throw together and incredibly easy to eat! They make a fabulous dessert, accompaniment to a dessert or dessert platter, after dinner treats with coffee, or simply a touch of decadence at any time of the day!

Delicious served as they are, or why not elevate them, and sandwich with some whipped fresh cream?

**Lemon Friands with Lemon Cream, Mini Meringues and Sweet Mint Lemon Syrup** **– a dish from Lyngen Lodge**

How to make Mini Meringues

Collect all your ingredients together:

egg white(s)
caster sugar – I like using white caster sugar to keep the meringue as white as possible

How to make and cook Mini Meringues:

Beat egg white(s) with an electric whisk until they form satiny peaks.
Add the sugar gradually, spoonful at a time, whilst beating until stiff, shiny and smooth. The sugar should dissolve into the egg whites. If the mixture feels grainy, beat for 2 – 3 extra minutes, or until silky.
Your egg white should now be very fluffy, shiny and standing up without any collapse. The whisk (taken out of the electric motor!) should be able to stand up in the mixture. You should even be able to hold the bowl upside down and the meringue will not fall out! However, be careful – if the meringue is not whisked enough, it will slip out!
Transfer the meringue mix to a piping bag and pipe (or simply use a spoon) small circles of meringue mix onto your baking parchment lined baking trays. Mine were very small, around 2 cms in diameter and I made around 70 from 2 egg whites. Make sure you leave some space between the meringues, as they will expand a little whilst cooking.
Bake in the centre of a preheated oven for 30 – 45 minutes or until the top is crunchy and the meringues have dried out. The time it takes will vary depending on how small they are.
Leave to cool before eating or filling with cream.

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Mini Meringues

Depends on size but between 20 – 35!

Course Dessert, treat

Keyword meringues, mini meringues

Prep Time 10 minutes

Cook Time 45 minutes

Author Susan

Ingredients

1 egg white
60g caster sugar – I like using white caster sugar to keep the meringue as white as possible

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 120°C/140°C/275°F/Gas 1
Beat the egg white(s) with an electric whisk until they form satiny peaks.
Add the sugar gradually, spoonful at a time, whilst beating until stiff, shiny and smooth. The sugar should dissolve into the egg whites. If the mixture feels grainy, beat for 2 – 3 extra minutes, or until silky.
Your egg white should now be very fluffy, shiny and standing up without any collapse. The whisk (taken out of the electric motor!) should be able to stand up in the mixture. You should even be able to hold the bowl upside down and the meringue will not fall out! However, be careful – if the meringue is not whisked enough, it will slip out!
Transfer the meringue mix to a piping bag and pipe (or simply use a spoon) small circles of meringue mix onto your baking parchment lined baking trays. Make sure you leave some space between the meringues, as they will expand a little whilst cooking. I expect to make between 20 – 35 per egg white, but it depends on size.
Bake in the centre of a preheated oven for 30 – 45 minutes or until the top is crunchy and the meringues have dried out. The time it takes will vary depending on how small they are.
Leave to cool before eating or filling with cream.