Ice Cream Ireland

 Since I seem to be on a baking kick, I’ll post this meringue recipe. I’ve written up recipes before - most recently here, because meringues are something we want to get right. That’s because our ice cream uses only egg yolks, and we hate discarding egg whites. Meringues are also gluten-free, so they have their uses in desserts for people with restricted diets. Hopefully we’ll try to sell meringues in some form in the very near future.

Different people like meringues different ways. Some like them dry and crunchy, others like them crunchy with a somewhat chewy centre. The previous recipes have been the latter, but for making meringue baskets or using them as a base for an ice cream cake, dry is definitely better. Christophe and I have spent a few days in production testing variations in recipes and methods, and here’s our favourite.

(They need a long time in the oven, but good things come to those who wait!)

Murphys Meringues (Dry and Crunchy)

Ingredients:

• 3 medium egg whites
• 130 g sugar
• 1 teaspoon lemon juice

What to Do:

1. Preheat the oven to 100C.
2. Beat the egg whites in a dry glass or stainless steel bowl (if using an electric mixer, do this at medium speed rather than high speed, which will take a bit longer but give the meringues more strength) until foamy.
3. Add the lemon juice.
4. Continue mixing until they are fairly stiff.
5. Beat in the sugar in a slow stream.
6. Beat until very stiff and shiny.
7. Transfer to a piping bag (or use a couple of spoons) and shape the meringues on a baking tray or silicone mat.
8. Bake for 90 minutes.
9. Cool on wire racks.
10. Store in an air-tight container.

Notes:

1. If you want to make meringue nests, start in the centre, work out in a tight spiral, then build up the sides.
2. Please do follow my instructions about the mixing speed. If you mix them on high, the meringues will not be as strong and could develop unsightly bubbles.
3. There are many of things you can add to meringues in terms of flavouring - vanilla essence, almond essence, and cocoa for chocolate meringues are just a few examples. If you do add flavouring, always add it at the end, once the meringues are stiff.

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This entry was posted on Saturday, April 19th, 2008 at 2:47 pm and is filed under Baking.