Whipping up a quick meringue treat for dessert is common practice in our house, as more often than not, I will have the ingredients at hand and it is an easy, cheap and yummy treat that everyone loves. The great thing about meringue is that, if you make more than needed you can keep it for up to 2 weeks in an airtight container and be creative in making all different kinds of yummy desserts and treats. It is light and delicious, and can be eaten all on its own as a sweet little treat or used to create something fancy for guests that pop in (when that actually starts happening again!).
My little twist when I am making a batch of meringues is to pipe a couple of cups for an easy dessert that night. You can fill it with whatever you like, ganache, cookies and cream, whipped cream, fruit...the list goes on. One particular favorite in our house is what I like to call the Poor Man's Pav (for non-Australian's this is short for Pavlova!). Pavlova is a delicious dessert that we are bought up on in Australia (and Kiwi's too), where each household has their own unique way of creating and garnishing, but it is basically the same thing. It has a few extra ingredients and a much longer cooking time than the Meringue, but that is for another time. The Poor Man's Pav, is simply a Meringue shell, filled with lemon curd at the bottom and then with fresh whipped thickened cream, garnished preferably with passionfruit pulp and fresh strawberries, hence why it often happily mistaken for a Pav. In the Kwirky Household, this is most definitely a celebrated favorite with everyone and particularly popular in summer.
Meringue has super basic ingredients BUT it can get a little technical when making them. Having lived in different climates, this too can take its toll on creating the perfect Meringue...so don't be disheartened if this doesn't work the first time. It is important not to deviate from the recipe and technique as it will make or break the end result. Also, you can use Egg Whites out of a container, but it does make difference (I don't know why, it just does!). It will taste...nice....., but they are just not as good as fresh egg whites. Once you master the technique, and as long as you follow the steps exactly, it is an easy one to do on a regular basis!
The best thing about Meringue's is that you can pop a little color into them and they make a great addition to candy buffets or birthday party tables. They can really add that little extra something to a table for next to no cost! They are the perfect party and dinner guest!
Meringue Shells
600g caster sugar🇦🇺(bakers sugar🇺🇸)
150g water
225g egg whites at room temp.
Food coloring (if desired)
Pre-heat you oven to 170º C (225º F)
Trace small/medium circles on parchment paper with edible pen, put on cookie tray and set aside.
Heat sugar and water in saucepan and using a sugar/food thermometer, heat to 115º C (240º F). As soon as it starts to boil, start whisking your egg whites on a medium speed in a large electric mixer until soft peaks form.
The timing should work that your soft peaks form about the same time as you reach the desired heat on your sugar and water.
As soon as the temp has hit the desired heat for the sugar and water, pour very carefully into the egg white peaks whilst the mixer is still going. Be very careful not to be in the line of spatter.
You continue to beat until the mixture is pretty and shiny and the mixture has cooled to room temp. You can tell this by placing your hand at the bottom on the mixing bowl and seeing if it is still too warm to touch.
Place mixture into piping bag and pipe the circle to create the bottom of the shell, continue to swirl around the edges 2-3 times to create an outer wall to the circle, thus creating a shell/cup.
Place in pre-heated oven for 40 minutes - 1 hour...this really is dependent on your oven and the size of your Meringues. To test that they are ready...simply try to lift them, if they lift easily from the parchment paper without sticking, they are good to go. Set aside to cool, then once cooled, decorate or place in airtight container.
This recipe should make approximately 15-20 shells.
Happy Baking
Where Style and Flair, meet Good Taste!
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