We whip up a lot of custards at Jamface, and the tons of surplus
egg whites are the reason we started making these. One thing I’ve discovered is that meringues have a magical way of making adults
go all cute and gleeful. Ours are on the larger side, but you can pipe delicate little rosettes or domes instead. However, you’ll need to alter the cooking time, which might take some experimenting. Just ensure any vessels and utensils you use are squeaky clean – the tiniest
bit of oil, moisture or egg yolk will interfere with the meringue whipping up properly.
Makes about 10 large meringues
250 g (9 oz) egg whites
500 g (1 lb 2 oz) caster (superfine) sugar
1/2–1 teaspoon rosewater
Pink food colouring
2–3 tablespoons finely chopped pistachio nut kernels
Preheat the oven to 130°C (250°F) fan-forced. Line two baking trays with baking paper.
To make the meringues, whisk the egg whites and sugar in a large heatproof bowl until combined. Sit the bowl over a large saucepan filled one-third with simmering water, and stir with a whisk until the sugar has completely dissolved – you’ll find the mixture turns clear when this happens. If you aren’t sure, rub the mixture between your fingers, to detect any undissolved grains.
Transfer the mixture to an electric stand mixer with a whisk attachment, and whisk on high speed until the mixture has cooled completely – about 10 minutes. You can gauge this by just touching the outside of the mixing bowl. Fold in the rosewater and enough
food colouring to stain the meringue a pale pink until combined.
Spoon tennis ball–sized amounts of meringue onto the prepared baking trays, and sprinkle with the pistachios. Reduce the oven temperature to 100°C (200°F) fan-forced, and bake for 11/2 hours. You’ll end up with a crunchy outer shell, but the inside of the meringues will be soft and marshmallowy.
Recipe and Images from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson. You can buy the book here.
When Lizzie was a teenager, she had an American friend who made the loveliest cinnamon rolls with ease. Little did Lizzie know how easy she would find it to make...On August 25, 2016
Porridge is my favourite breakfast and in winter I eat it almost every day. This is the best version for weekday mornings as you soak the oats while you get...On February 12, 2016
Makes 25 gluten freeOn January 22, 2016
After battling and surviving a rare and aggressive form of breast cancer, Sally Obermeder decided to take back control of her health. By making one simple change - switching to...On May 4, 2015
SERVES 4On October 7, 2016
This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.On March 13, 2015