200 g egg white, at room temperature
400 g caster sugar
a little lemon juice

Start by weighing your egg whites. Weighing your egg whites gives you more accuracy to achieve the half egg white ratio and will ensure that your meringues are perfect every time.

Preheat the oven to fan 110° C and line 2 or 3 oven trays with baking paper. Rub the bowl of a heavy-duty mix with half a lemon. The lemon juice ensures that the bowl is fat free and the little touch of acid helps the egg whites beat up better.

With the whisk attachment fitted, start the machine on low speed. This helps to break the ‘bonds’ in the egg white so that it will beat up to a larger volume. Once the egg white turns foamy, increase the speed to high and beat until it  turns white and starts to the thicken.

Now it’s time to start adding the sugar, about a large tablespoon at a time. Keep the machine running and take care that it has beaten in well after each addition. Once all the sugar has been added, you should have a thick, glossy meringue. Spoon or pipe mounds on to the oven trays. You can leave them plain, or top them with a dusting of cocoa powder, chopped nuts or a bit of food coloring, for an interesting effect.

Place the meringues in the oven and bake. After 30 minutes, reduce the temperature to 100° C and allow to bake for a further 2 hours. After that time, turn off the oven and allow the meringues to cool oven. Serve, stacked up with whipped cream and seasonal fruit.

Meringues keep well for weeks if stored properly in an airtight container.

You can also play around with the flavours of the meringues. Try adding a touch of instant espresso powder for coffee meringues, or some rose water or orange blossom water for an exotic twist.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours