After I made lemon curd, I had five egg whites ready to make meringues. They are a real treat and are delicious when made in the simmering or warming oven of the Aga. They don’t last long in our house, as the girls both love them, well they are balls of sugar so of course they love them.
You can either cook them in the simmering oven which takes about two hours or you can leave them overnight in the warming oven, which makes life very easy indeed. I always make my pavlova in this way too.
For every egg white you will need 50g (2oz) caster sugar. I always use golden caster sugar (which is less refined than white sugar) which gives them a lovely caramel hue.
5 egg whites
275g (10oz) caster sugar
Line a baking tray with silicone paper.
Whisk the egg whites in a scrupulously clean bowl (I always wipe a cut lemon around the bowl to remove every bit of grease) until they form soft peaks when you lift up the whisk. Add the sugar a teaspoonful at a time, whisking in each addition before adding the next. The mixture will become stiff and glossy.
Place spoonfuls onto the baking sheet. Place in the simmering oven of the Aga for about two hours and then place on top of a tea towel on top of the lid of the of the simmering plate to completely dry out. Alternatively place in the warming oven overnight and they will be perfect in the morning.
Serve with whipped double cream, fruit, chocolate ganache or indeed lemon curd.