Meringues

Meringue cakes are simple to make if you follow a few basic rules. The eggs should be at room temperature before you start, and all your utensils must be absolutely clean and grease-free. Whisk the egg whites until they are just stiff; overbeating will not help your results. Meringues need to dry out very slowly in a cool oven. Recipes that are baked at a higher temperature are usually aiming for a crisp outside and a melting inside, rather than a meringue that is crisp all the way through.

Basic Meringues

Makes 6–8

2 egg whites

100 g/4 oz/½ cup caster (superfine) sugar

Whisk the egg whites in a clean, grease-free bowl until they begin to form soft peaks. Add half the sugar and continue to whisk until the mixture stands in stiff peaks. Lightly fold in the remaining sugar using a metal spoon. Line a baking (cookie) sheet with baking parchment and place 6–8 mounds of meringue on the sheet. Dry the meringues at the lowest possible setting in the oven for 2–3 hours. Cool on a wire rack.

Almond Meringues

Makes 12

2 egg whites

100 g/4 oz/½ caster (superfine) sugar

100 g/4 oz/1 cup ground almonds

A few drops of almond essence (extract)

12 almond halves to decorate

Whisk the egg whites until stiff. Add half the sugar and continue to whisk until the mixture forms stiff peaks. Fold in the remaining sugar, the ground almonds and the almond essence. Spoon the mixture into 12 rounds on a greased and lined baking (cookie) sheet and place an almond half on top of each one. Bake in a preheated oven at 130°C/250°F/gas mark ½ for 2–3 hours until crisp.

Spanish Almond Meringue Biscuits

Makes 16

225 g/8 oz/1 cup granulated sugar

225 g/8 oz/2 cups ground almonds

1 egg white

100 g/4 oz/1 cup whole almonds

Beat the sugar, ground almonds and egg white to a smooth dough. Shape into a ball and flatten the dough with a rolling pin. Cut into small rounds and place on a greased baking (cookie) sheet. Press a whole almond into the centre of each biscuit (cookie). Bake in a preheated oven at 160°C/325°F/gas mark 3 for 15 minutes.

Meringue Cuite Baskets

Makes 6

4 egg whites

225–250 g/8–9 oz/11/3–1½ cups icing (confectioners’) sugar, sifted

A few drops of vanilla essence (extract)

Whisk the egg whites in a clean, grease-free, heatproof bowl until frothy, then gradually whisk in the icing sugar followed by the vanilla essence. Set the bowl over a pan of gently simmering water and whisk until the meringue holds its shape and leaves a thick trail when the whisk is lifted out. Line a baking (cookie) sheet with baking parchment and draw six 7.5 cm/3 in circles on the paper. Using half the meringue mixture, spoon a layer of meringue inside each circle. Place the remainder in a piping bag and pipe two layers of meringue round the edge of each base. Dry in a preheated oven at 150°C/300°F/gas mark 2 for about 45 minutes.

Almond Crisps

Makes 10

2 egg whites

100 g/4 oz/½ cup caster (superfine) sugar

75 g/3 oz/¾ cup ground almonds

25 g/1 oz/2 tbsp butter or margarine, softened

50 g/2 oz/1/3 cup icing (confectioners’) sugar, sifted

10 ml/2 tsp cocoa (unsweetened chocolate) powder

50 g/2 oz/½ cup plain (semi-sweet) chocolate, melted

Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar a little at a time. Fold in the ground almonds. Using a 1 cm/½ in piping nozzle (tip), pipe the mixture into 5 cm/2 in lengths on a lightly oiled baking (cookie) sheet. Bake in a preheated oven at 140°C/ 275°F/gas mark 1 for 1–1½ hours. Leave to cool.

Cream together the butter or mar-garine, icing sugar and cocoa. Sandwich pairs of biscuits (cookies) together with the filling. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Dip the ends of the meringues in the chocolate and leave to cool on a wire rack.

Spanish Almond and Lemon Meringues

Makes 30

150 g/5 oz/1¼ cups blanched almonds

2 egg whites

Grated rind of ½ lemon

200 g/7 oz/scant 1 cup caster (superfine) sugar

10 ml/2 tsp lemon juice

Toast the almonds in a preheated oven at 150°C/300°F/gas mark 2 for about 30 minutes until golden and aromatic. Chop one-third of the nuts coarsely and grind the remainder finely.

Whisk the egg whites until stiff. Fold in the lemon rind and two-thirds of the sugar. Add the lemon juice and whisk until stiff and shiny. Fold in the remaining sugar and the ground almonds. Fold in the chopped almonds. Place spoonfuls of the meringue on a greased and foil-lined baking (cookie) sheet and place in the preheated oven. Immediately reduce the oven temperature to 110°C/225°F/gas mark ¼ and bake for about 1½ hours until dry.

Chocolate-covered Meringues

Makes 4

2 egg whites

100 g/4 oz/½ cup caster (superfine) sugar

100 g/4 oz/1 cup plain (semi-sweet) chocolate

150 ml/¼ pt/2/3 cup double (heavy) cream, whipped

Whisk the egg whites in a clean, grease-free bowl until they begin to form soft peaks. Add half the sugar and continue to whisk until the mixture stands in stiff peaks. Lightly fold in the remaining sugar using a metal spoon. Line a baking (cookie) sheet with baking parchment and place eight mounds of meringue on the sheet. Dry the meringues at the lowest possible setting in the oven for 2–3 hours. Cool on a wire rack.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Carefully dip four of the meringues into the chocolate so that the outsides are coated. Leave to stand on greaseproof (waxed) paper until set. Sandwich one chocolate-covered meringue and one plain meringue together with cream then repeat with the remaining meringues.

Chocolate Mint Meringues

Makes 18

3 egg whites

100 g/4 oz/½ cup caster (superfine) sugar

75 g/3 oz/¾ cup chopped chocolate-covered mints

Beat the egg whites until stiff. Gradually beat in the sugar until the egg whites are stiff and shiny. Fold in the chopped mints. Drop small spoonfuls of the mixture on to a greased and lined baking (cookie) sheet and bake in a preheated oven at 140°C/275°F/gas mark 1 for 1½ hours until dry.

Chocolate Chip and Nut Meringues

Makes 12

2 egg whites

175 g/6 oz/¾ cup caster (superfine) sugar

50 g/2 oz/½ cup chocolate chips

25 g/1 oz/¼ cup walnuts, finely chopped

Preheat the oven to 190°C/375°F/ gas mark 5. Beat the egg whites until they form soft peaks. Gradually add the sugar and beat until the mixture forms stiff peaks. Fold in the chocolate chips and walnuts. Drop spoonfuls of the mixture on to greased baking (cookie) sheets and place in the oven. Turn off the oven and leave until cool.

Hazelnut Meringues

Makes 12

100 g/4 oz/1 cup hazelnuts

2 egg whites

100 g/4 oz/½ cup caster (superfine) sugar

A few drops of vanilla essence (extract)

Reserve 12 nuts for decoration and crush the remainder. Whisk the egg whites until stiff. Add half the sugar and continue to whisk until the mixture forms stiff peaks. Fold in the remaining sugar, the ground hazelnuts and the vanilla essence. Spoon the mixture into 12 rounds on a greased and lined baking (cookie) sheet and place a reserved nut on the top of each one. Bake in a preheated oven at 130°C/250°F/gas mark ½ for 2–3 hours until crisp.

Meringue Layer Cake with Nuts

Makes one 23 cm/9 in cake

For the cake:

50 g/2 oz/¼ cup butter or margarine, softened

150 g/5 oz/2/3 cup caster (superfine) sugar

4 eggs, separated

100 g/4 oz/1 cup plain (all-purpose) flour

10 ml/2 tsp baking powder

A pinch of salt

60 ml/4 tbsp milk

5 ml/1 tsp vanilla essence (extract)

50 g/2 oz/½ cup pecan nuts, finely chopped

For the custard:

250 ml/8 fl oz/1 cup milk

50 g/2 oz/¼ cup caster (superfine) sugar

50 g/2 oz/½ cup plain (all-purpose) flour

1 egg

A pinch of salt

120 ml/4 fl oz/½ cup double (heavy) cream

To make the cake, beat the butter or margarine with 100 g/4 oz/½ cup of the sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour, baking powder and salt alternately with the milk and vanilla essence. Spoon into two greased and lined 23 cm/9 in cake tins (pans) and level the surface. Whisk the egg whites until stiff, then fold in the remaining sugar and whisk again until stiff and glossy. Spread over the cake mixture and sprinkle with the nuts. Bake in a preheated oven at 150°C/300°F/gas mark 3 for 45 minutes until the meringue is dry. Transfer to a wire rack to cool.

To make the custard, blend a little of the milk with the sugar and flour. Bring the remaining milk to the boil in a pan, pour over the sugar mixture and whisk until blended. Return the milk to the rinsed-out pan and bring to the boil, stirring continuously, then simmer, stirring, until thickened. Remove from the heat and beat in the egg and salt and leave to cool slightly. Whip the cream until stiff, then fold into the mixture. Leave to cool. Sandwich the cakes together with the custard.

Hazelnut Macaroon Slices

Makes 20

175 g/6 oz/1½ cups hazelnuts, peeled

3 egg whites

225 g/8 oz/1 cup caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

5 ml/1 tsp ground cinnamon

5 ml/1 tsp grated lemon rind

Rice paper

Roughly chop 12 of the hazelnuts, then pound the remainder until finely crushed. Whisk the egg whites until light and frothy. Gradually add the sugar and continue to beat until the mixture forms stiff peaks. Fold in the hazelnuts, vanilla essence, cinnamon and lemon rind. Drop heaped teaspoonfuls on to a baking (cookie) sheet lined with rice paper, then flatten into thin strips. Leave to set for 1 hour. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 12 minutes until firm to the touch.

Meringue and Walnut Layer

Makes one 25 cm/10 in cake

100 g/4 oz/½ cup butter or margarine, softened

400 g/14 oz/1¾ cup caster (superfine) sugar

3 egg yolks

100 g/4 oz/1 cup plain (all-purpose) flour

10 ml/2 tsp baking powder

120 ml/4 fl oz/½ cup milk

100 g/4 oz/1 cup walnuts

4 egg whites

250 ml/8 fl oz/1 cup double (heavy) cream

5 ml/1 tsp vanilla essence (extract)

Cocoa (unsweetened chocolate) powder for dusting

Cream together the butter or margarine and 75 g/3 oz/¾ cup of the sugar until light and fluffy. Gradually beat in the egg yolks, then fold in the flour and baking powder alternately with the milk. Spoon the dough into two greased and floured 25 cm/10 in cake tins (pans). Reserve a few walnut halves for decoration, chop the remainder finely and sprinkle over the cakes. Whisk the egg whites until stiff, then add the remaining sugar and whisk again until thick and glossy. Spread over the top of the cakes and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes, covering the cake with greaseproof (waxed) paper towards the end of cooking if the meringue begins to brown too much. Allow to cool in the tins, then turn the cakes out with the meringue on the top.

Whip together the cream and vanilla essence until stiff. Sandwich the cakes together, meringue-side up, with half the cream and spread the remainder on top. Decorate with the reserved walnuts and sprinkle with sifted cocoa.

Meringue Mountains

Makes 6

2 eggs whites

100 g/4 oz/½ cup caster (superfine) sugar

150 ml/¼ pt/2/3 cup double (heavy) cream

350 g/12 oz strawberries, sliced

25 g/1 oz/¼ cup plain (semi-sweet) chocolate, grated

Beat the egg whites until stiff. Add half the sugar and beat until thick and glossy. Fold in the remaining sugar. Pipe six circles of meringue on to baking parchment on a baking (cookie) sheet. Bake in a preheated oven at 140°C/275°F/ gas mark 1 for 45 minutes until pale golden and crisp. The insides will remain fairly soft. Remove from the sheet and cool on a wire rack.

Whip the cream until stiff. Pipe or spoon half the cream over the meringue circles, top with the fruit, then decorate with the remaining cream. Sprinkle the grated chocolate over the top.

Raspberry Cream Meringues

Serves 6

2 egg whites

100 g/4 oz/½ cup caster (superfine) sugar

150 ml/¼ pt/2/3 cup double (heavy) cream

30 ml/2 tbsp icing (confectioners’) sugar

225 g/8 oz raspberries

Whisk the egg whites in a clean, grease-free bowl until they begin to form soft peaks. Add half the sugar and continue to whisk until the mixture stands in stiff peaks. Lightly fold in the remaining sugar, using a metal spoon. Line a baking (cookie) sheet with baking parchment and pipe tiny swirls of meringue on to the sheet. Dry the meringues at the lowest possible setting in the oven for 2 hours. Cool on a wire rack.

Whip the cream with the icing sugar until stiff, then fold in the raspberries. Use to sandwich pairs of the meringues together and pile on to a serving plate.

Ratafia Cakes

Makes 16

3 egg whites

100 g/4 oz/1 cup ground almonds

225 g/8 oz/1 cup caster (superfine) sugar

Beat the egg whites until stiff. Fold in the almonds and half the sugar and beat again until stiff. Fold in the remaining sugar. Place small rounds on a greased and lined baking (cookie) sheet and bake in a preheated oven at 150°C/ 300°F/gas mark 2 for 50 minutes until dry and crisp at the edges.

Caramel Vacherin

Makes one 23 cm/9 in cake

4 egg whites

225 g/8 oz/1 cup soft brown sugar

50 g/2 oz/½ cup hazelnuts, chopped

300 ml/½ pt/1¼ cups double (heavy) cream

A few whole hazelnuts to decorate

Whisk the egg whites until they hold soft peaks. Gradually whisk in the sugar until stiff and glossy. Spoon the meringue into a piping bag fitted with a plain 1 cm/½ in nozzle (tip) and pipe two 23 cm/9 in spirals of meringue on to a greased and lined baking (cookie) sheet. Sprinkle with 15 ml/1 tbsp of chopped nuts and bake in a preheated oven at 120°C/250°F/gas mark ½ for 2 hours until crisp. Transfer to a wire rack to cool.

Whip the cream until stiff, then fold in the remaining nuts. Use most of the cream to sandwich the meringue rounds together, then decorate with the remaining cream and top with the whole hazelnuts.