Thackeray’s French Meringue

Sastojci

1 part egg whites (old, cracked 2-3 days before)

1 part Confectionary sugar

1 part caster sugar (super fine sugar)

Optional: vanilla extract (for flavor)

Upute

Preheat the oven to around 100°C (212°F).

Whip the egg whites beginning on a low speed until foamy.

Gradually increase speed—slowly adding powdered sugar then caster sugar—to create a glossy, stiff peak meringue.

Pipe the meringue into shapes on parchment paper or silicone mat— can use a circular tin with a raised “nest” edge about 2 inches tall. Smooth the top, remove tin.

Bake at the low temperature for about 30-40 minutes until dry to the touch without browning.

Cool meringues inside the oven or on trays before storing airtight.

Serve with tinned peaches or other fruit.

Bilješke

Thackeray's contemporary cuisine is underpinned by traditional French techniques. They make a classic French meringue from scratch, which is perfect for creating a Pavlova or Eton Mess for friends and family at home.