logo for cutting-edge-mediterranean-recipes.com
Subscribe To This Site
XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines

Home
Site Information All About Us
Conversion Tables
Cooking Advice
Food Videos/Pics
Mediterranean Map
Privacy Policy
Sitemap
**Shop Online** Online Posters
Kitchen Basics USA
Kitchen Gear USA
Kitchen Basics UK
Kitchen Gear UK
Lifestyle ** Learn To Cook **
Mediterranean Diet
MED DIET PLAN
Our Recipes Bread Recipes
Chicken Recipes
Cold Soup Recipes
Curing Olives
Dessert Recipes
Duck Recipes
Fish Recipes
Ice Cream/Sorbets
Jams and Preserves
Lamb Recipes
Pasta Recipes
Pastry Recipes
Pork Recipes
Potato Recipes
Rabbit Recipes
Rice Recipes
Salad Recipes
Sauces & Dips
Seafood Paella
Soup Recipes
Tapas - Starters
Vegetable Recipes
Holiday Menus Halloween Menu
Christmas Menu
Recipes By Country Italian Recipes
Spanish Recipes
Recipe Blog Med Recipe Blog

LEFT for cutting-edge-mediterranean-recipes.com

Meringue Recipe



Quick, Easy and Delicious



This divine Mediterranean meringue recipe is really quick and easy. The left over egg yolks can be used to make one of our delicious

These sweets are amazingly versatile, they can be sandwiched together with whipped cream, served on their own drizzled with our gorgeous
Butterscotch Sauce  or create your own sundae with meringue, ice cream and fresh fruit.
They can be stored in an airtight container for 3 - 4 weeks, but ours never last that long, and are a great standby as an emergency dessert.

Mediterranean Cooking CoursesNew!  We're proud to announce our:
Spanish Cooking Courses.
Come and stay with us in a great garden apartment on Spain's sunny Mediterranean coast.
<<<< Click on the photo to find out more.
Learn to cook and Experience the real Spain.

Ingredients for 12 meringues

  • 4 Egg Whites
  • 8 Rounded Tablespoons Caster Sugar

New Feature: Printer Friendly Recipe Pages for your convenience.

Method
  1. Preheat Oven to 100C/Gas Mark1
  2. Whisk the egg whites with an electric hand mixer or with the whisk attachment of a food processor , until the mixture forms soft peaks.
  3. While continuing whisking, add the sugar gradually, spoon by spoon and continue whisking until reasonably stiff peaks form.
  4. Using a dessert spoon, scoop 12 blobs of the mixture onto a baking sheet covered with oiled greaseproof paper or foil. 
  5. Make sure that you leave about an inch gap between each one.
  6. Bake for 3 1/2 - 4 Hours on the middle shelf, until they are pale golden brown and crispy on the outside.
  7. Once cold, remove from foil/paper and store in air-tight container.

Meringue with Ice Cream and Butterscotch Sauce

New! Comments


Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.

Back to Dessert Recipes |Back from Meringue Recipe to the Home Page

 Ask Pam if you have any recipe problems.......... she loves to help.

Sunset over the Mediterranean

footer for Mediterranean recipes page