Skye McAlpine's meringues - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Skye McAlpine’ s meringues By You Magazine - June 24, 2018 Meringues are my go to pudding for when I’m lost as to what to cook: I love how extravagant they look, especially piled high on a cake stand like they do in the shop windows at pasticcerie across Venice. Every home cook needs a good meringue recipe; it’s such a good one to have under your belt. Not only are they gleefully easy, they can also be made a good few days ahead of when you plan to eat them, then stored in a tin. Serve as is, or with whipped cream and a bowl of strawberries. Colin Dutton MAKES 6-8 LARGE MERINGUES 4 large egg whites 200g caster sugar 1. Preheat the oven to 140C/gas 1. Pour the egg whites into a clean bowl. Make sure that the bowl is immaculately clean, as even a spot of grease will stop the whites from peaking. Whisk on a low to medium speed until the whites begin to froth; then add the sugar one spoonful at a time, all the while whisking on a high speed until the whites become glossy and begin to form stiff peaks. 2. Line a baking tray with parchment paper and spoon dollops of the egg white mixture on to the tray, shaping them loosely using two spoons (you should get 6-8 large meringues; for more decorative meringues, use a piping bag). 3. Set in the middle of the oven and bake for an hour, then switch the oven off and leave the meringues in there, without opening the door, for another hour or so, until the oven has cooled. Pile the meringues on a plate before serving. SAVE 25% ON SKYE’S NEW BOOK A Table in Venice by Skye McAlpine is published by Bloomsbury, price £26. To order a copy for £19.50 until 8 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved