Sorry to be boring but I haven't posted in a while and I thought I should just post something... anything, as long as there is a baking theme so here we go.
Once you've made pastry there tends to be egg whites left over which sit in the fridge for a few days before it is decided perhaps they shouldn't stay there any longer. So I tend to try and use them up by making meringues.
Meringue Recipe:
Ingredients:
1 egg white
60g white caster sugar
This can be edited to the amount of egg whites that you have as it is often easier to multiply quantities than divide, well, that's what I have found anyway.
Method:
1. Preheat the oven to 140 degree fan or gas mark 1
2. Whisk the egg white until forming soft, fluffy peaks. They should still be moist because over whisking means that they dry out and become useless. The egg white(s) should form peaks.
3. While continuing to whisk add small amounts of sugar until the mixture becomes stiff and glossy peaks and you should be able to hold the bowl upside down above your head without fear of your hair being ruined. (I wouldn't recommend actually doing this, but you get the idea)
I prefer making meringues using a mixer as it is quicker and to be quite honest easier on the arms, but if you don't have one this should take 5-10 minutes depending on the size of your arm muscles.
4. Dollop the mixture onto the a baking tray, lined with grease-proof paper, being careful not to knock out any of the air... don't be to worried about the shape. The rustic, un-perfected look is perfectly fine.
5. Cook the meringues for about 45 minutes which makes the pale and dry. But if you want them a bit more golden, obviously leave them in longer, about 60 minutes.
Play it by eye as it depends on the oven and the look that you want to achieve. Ideally they should sound hollow and crack on heavier touches.
I will try to be more interesting next post.
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