Meringues, Take Three
Saturday, April 19th, 2008
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)
- 3 medium egg whites
- 130 g sugar
- 1 teaspoon lemon juice
What to Do:
- Preheat the oven to 100C.
- 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.
- Add the lemon juice.
- Continue mixing until they are fairly stiff.
- Beat in the sugar in a slow stream.
- Beat until very stiff and shiny.
- Transfer to a piping bag (or use a couple of spoons) and shape the meringues on a baking tray or silicone mat.
- Bake for 90 minutes.
- Cool on wire racks.
Store in an air-tight container.
Notes:
- If you want to make meringue nests, start in the centre, work out in a tight spiral, then build up the sides.
- 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.
- 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.
Technorati tags: meringue, recipe, ice cream, dessert, baking

Today is
Warm the rest of the water and the milk in a small saucepan to 40 C.
I have given a recipe for
Bake for 8-10 minutes, until the cookies are firm but still pliable.
Given that all of the ice cream recipes I have given here call for egg yolks, I wanted to re-visit
Beat in the sugar in a slow stream, and then add the lemon juice, mixing all the time.
I ended 2007 with a chocolate recipe (
500 ml cream
If you have used a metal bowl, use a cloth soaked in hot water to heat the bowl enough to free the cake. Invert the bowl onto a plate and top with the raspberry puree.
8. Stir in the Kahlua.
There are an infinite amount of things to add to brownies (I’ve already suggested
Ingredients:
I wrote
Preheat the oven to 140C.
One of my favourite ways to eat ice cream is wrapped in a crepe. The combination of the warm crepe with the cold of the ice cream and the textural sensation are delightful.
If you regularly make crepes or pancakes at home, I highly recommend getting a crepe pan. I picked the one on the right up at a catering store for around 12 euro. What a difference it makes! Not only do they come out the perfect size every time, but they don’t stick and cook better.
5. Pour into the pan (it should be hot) and cook over medium heat on one side until the edges begin to lift away from the pan. Flip and cook on the other side.
8. If you’re feeling artistic, decorate with 
Even most “plain flour” is anything but when you peruse the ingredients. In my mind, plain flour would suggest one ingredient - flour, but that is not the case (look!). Of course commercially there is a great range of flour options but in supermarkets we have just found two flours that are simply flour - Family Favourite Plain flour from
6. Slowly pour in the chocolate and butter, mixing all the time.




