These are crisp and chewy Meringues guaranteed to please a crowd. Perfect for easy entertaining and outdoor eating.
Pre heat your oven to 110° C/225°F/Gas Mark 1. Separate your 3 egg whites into a clean mixing bowl. Whisk the egg whites and cream of tartar until frothy and white. About 4 minutes.
Add the corn flour to the 200 grams/7 ozs sugar and mix before adding a heaped tbsp at a time to the meringue as you whisk. The meringue will start to thicken, whiten and become shiny. The whole whisking for the second time takes about 3-4 minutes in a free standing mixer at speed 5-6. Whatever you are using when it becomes very thick and shiny it is ready. The whisk should leave a peak when removed that does not move.
Spoon onto a lined baking tray 9 individual meringues. Use your spoon to make them look as you want. I like to try and make a peak on the top.
Bake for an hour and ten minutes before removing carefully onto a wire rack to fully cool. Give them a few minutes to cool on the baking tray before using a flat bladed knife or thin spatula to remove onto the wire rack.
Apply to Meringue Moustached Face
All Nutritional Information is a guide only.