A friend recently put me onto this perfect meringue recipe. It is super easy, and totally a hit with the little people in my house!
Butterscotch Meringues (Jo Seagar)
6 egg whites (room temperature)
2 cups caster sugar
1 teaspoon butterscotch or caramel essence (I used half vanilla and half caramel)
1 teaspoon malt vinegar
2 teaspoons cornflour
In a large metal, porcelain or glass (ie not plastic) bowl beat egg
whites until soft peaks form. A hand-held electric beater is ideal for
this job. Gradually,
a teaspoon at a time, add the caster sugar. I
emphasise, add the sugar slowly. The mixture should be getting glossy,
thick and shiny with each addition and the whole sugar-adding process
should take at least 10 minutes.
Beat in the essence, vinegar and
cornflour. Spoon mixture out into little 'blobs' onto a baking
paper-covered baking tray. Bake in a low 110-120 C oven (I actually did mine at about 90 - 100C) for
approximately 45 minutes until dry and crisp. The meringues should just
lift off the paper easily.
This also makes a fab pavlova recipe. Just make it into one large
plate-size mound on the baking tray. Cooking time will be a little
longer, but bake at the same temperature (110-120C) for about 1 1/2
hours.
