Using up Egg Whites

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!

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Here’s my handy table for a batch of meringues with any random number of egg whites:-

Whites Sugar (grams)
1 55
2 110
3 165
4 220
5 275
6 330
7 385
8 440
9 495
10 550

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.

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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.

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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

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One Response to Using up Egg Whites

  1. Izzy says:

    Thank you for that chart, I’ll be making some meringue soon and it will be useful!

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