Basic Meringue

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December 21, 2011 by Dhani's recipes

Simple recipe for a “multi-purpose” treat! Can be crushed on top of desserts, eaten just like that or even with some berries…


2 egg whites
110 caster sugar (sieve)
a tiny pinch of salt


Even a small drop of moisture/egg yolk/fat can destroy the whole meringue. Try avoiding use of plastic equipment as it tends to retain traces of fat even after wash.

1)Preheat oven to 120°C.

2)Line tray with any non-stick baking paper.

3)In a bowl whisk the egg whites till you get soft peaks. Once you have soft peaks add in the sugar part by part and whisk till smooth and glossy. Don’t whisk too much or it collapses while baking.

4)When you put it in the oven, reduce the temperature down to  90°C. Bake for 1 ½ hour. Let it cool for 3-4 hours or it wont set. Can be stored in an air-tight container for about 3 weeks.





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Dhani G'kar

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