Meringues - Just Flavour

This Meringues – Just flavour recipe is quick, easy, and requires only 3 ingredients. Sweet and crisp meringues make a lovely little treat, are great in Eton mess, and look great when used to decorate cakes.

Dip your baked meringues in chocolate, mix into ice cream, or even add onto a biscuit to make your own iced gems!

I have used Just Flavour Vanilla to make these meringues, but they would be amazing in any flavour from the Just Flavour range! Take a look at Just Flavour here!

Tips for successful meringues

• Ensure that your bowl and whisk are grease free by wiping over with white vinegar or lemon juice before use.
• Make sure there are no traces of yolk in your egg whites!
• Make any size batch by simply weighing your egg whites and doubling that weight for the caster sugar.
• Using Cream of Tartar helps stabilise the egg whites.
• Always allow meringues to cool in the oven to avoid them from cracking due to sudden temperature change.
• Add some colour by painting stripes of gel colour on the inside of the piping bag.

Ingredients

• 3 egg whites (weigh them)
• Pinch Cream of Tartar (optional)
• Caster sugar, double the weight of the egg whites
• 5g Just Flavour

Method

Preheat the oven to 80c fan

1. Add the egg whites (and cream of tartare if using) to the bowl of a stand mixer fitted with the whisk attachment.
2. Whisk on a medium speed until the egg whites are foamy, then add the Just Flavour
3. Now add the caster sugar a table spoon at a time while the mixer is still running on medium. leave roughly one minute between spoonfuls of sugar.
4. Once all of the sugar has been incorporated, continue whisking on medium for up to 5 minutes until the sugar has devolved.
5. Now the sugar has resolved, turn the mixer to high and whip until stiff peaks have formed.
6. Spoon the meringue mixture into a piping bag fitted with a piping nozzle. I like a large star nozzle such as a 2J.
7. Pipe the meringue onto a lined baking sheet and bake for an hour until the meringues peel off the baking paper easily.
8. Allow to cool in the oven with the door slightly open to avoid cracked meringues.

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