How long does it take to beat the meringue? Community Answer To become stiff and thick, usually about 2-3 minutes, but this can vary so be sure to stay close by if using an electric mixer.
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Basic Meringue is a community recipe submitted by Twinks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Heat the oven to 140C (gas mark 1). Line two baking trays with greaseproof paper. Place the egg whites and a pinch of salt in the bowl of an.
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You can also scoop the batter with a spoon, using your finger to transfer the batter onto the baking sheets. Bake the meringues slowly at 225 for 1 1/2 hours. Turn the oven off, and leave the meringues in the oven with the door closed for 1 1/2 hours or until the meringues are dry.
How to Make a Meringue | Get Cracking – How to Make a Meringue While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It’s a must-have topping for many a desserts – everything from a classic lemon meringue pie to a heavenly baked alaska – and if you follow these few simple steps you’ll be a master meringue maker in no time.
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Heat the oven to 110C/ 100C fan/gas . Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).. Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
If you keep whipping the whites they will first turn dry, losing their glossy sheen, and then start to pull apart a bit the way foam on the ocean does, and then the protein strands you have so carefully stretched and filled with air will simply collapse and break apart, the water and protein in the egg whites will separate, and you will be left.