Meringues

In true Great British Bake Off style I was going to do a meringue showstopper.

However, it would appear that the Blacksmith has, in fact, eaten most of the meringues.

The (short) conversation went like this:

Me: Would you like some meringue for pudding?
Blacksmith: No thank you.
Me: Why? What's wrong? (the Blacksmith *never* turns down pudding)
Blacksmith: Do you promise not to hit the roof?
Me: That's not a good start to a conversation
Blacksmith: Promise?
Me: Hmmmm
Blacksmith: I have a confession to make
Me: Hmmmm
Blacksmith: Those meringues you made were the best ever
Me: You've eaten them! I was going to make a showstopper!
Blacksmith: But they were lovely. Oh, and I've had half the cream as well.....

So, pictures of a towering meringue resplendent with cream and raspberries will have to wait.

In the meantime, to make meringues:

You need 2oz of sugar per egg white.

Whisk egg whites until they are stiff. Check by tipping the bowl upside down. If they stay in the bowl, they are ok. If not, then clean up the mess and start again!

Add sugar one tablespoon at a time and whisk well. Keep going until all the sugar has been added and you have a bowl of white glossy meringue.

Use a piping bag to pipe out the meringues. Place in warm oven (about 130C) for about an hour then turn the oven off and leave overnight. Don't open the oven.

The meringues should be crunchy on the outside and gooey on the inside. Enjoy!

Ps there will be a better pic at some point of a meringue show stopper