- 4 egg whites, room temperature
- 225g caster sugar
- ¹∕8 tsp salt
- 125ml cream, freshly whipped
Preheat oven to 100°C-110ºC/200°F
1. Whisk egg whites to stiff peaks.
2. Then add half the sugar and the salt. Continue to whisk until the mixture holds its shape and is glossy.
3. Gently fold in the remainder of the sugar with a clean metal spoon.
4. Line a baking sheet with parchment paper and pipe the mixture onto the tray with a piping bag (alternatively use two wet dessert spoons and from a height, drop a good dollop of mixture onto parchment paper and shape from around the edges, working from the base upwards and inwards and ending with a peaked swirl on the top (they will rise slightly).
5. Cook in the oven for 1¾ - 2 hours (if you like them slightly chewy in the middle they will take a little less time).
6. Remove from the oven and cool on a wire rack.
7. As a serving suggestion, why not make an Eton Mess, as demonstrated in the photograph? Simply layer freshly whipped cream with your chosen fruit and curd. In this case we have chosen strawberries with a passionfruit curd.
NOTE: To successfully whisk egg whites, use clean grease free equipment and avoid even the smallest speck of egg yolk getting into the egg whites.
This recipe is taught on our Essential Cafe Cookery Course. Why not come along to our next one? For details see here.