So this is the other half to my Using up Egg Yolks post – what to do with a random number of egg whites. Well for me it’s a quick batch of meringues of course!
Here’s my handy table for a batch of meringues with any random number of egg whites:-
And here’s the method…
Preheat the oven to 100c(fan)/120c/Gas Mark ½
Place the egg whites in a large clean bowl and begin to whisk until they start to look foamy.
Now whilst whisking, start to add in the caster sugar just one spoonful at a time until it’s all been worked in and the meringue is super light and fluffy.
It should stand in pretty firm peaks, so if yours isn’t quite there give it some more whisking action!
Pipe or shape your meringues on a lined baking tray and bake in the oven for 1 ½ -2 hours for a Pavolva and 1 hour for smaller meringues.
The perfect way to use up your egg whites.
Ruth Clemens, Baker Extraordinaire