My flatmate makes goddamn fantastic meringues. I normally don’t even like meringues but I love these. My love really does like meringues and he went nuts for these. I knew he had a sweet tooth but it was new to me that meringues are his favourite. “You know what,” he told me with a mouth full of pure sugar, whilst casually wiping the meringue crumbs off his top, “if you learn how to make these, I’ll marry you.”
Now, I recognise a bargain when I see one. I have some objections to marriage as a patriarchal institution invented mostly to render women chattels to men and to keep them in check, but I do really like this chap so I guess I could get over it. I figured that learning how to make meringues as a guarantee for such a lifetime partnership was a pretty good deal.
I asked my flatmate and fortunately, it was no super secret recipe and she was willing to show me how it’s done. It turned out one of the easiest things I have ever made and I was well pleased with the result. I called the man I now believed to have in a marital choke hold to break him the news: “Guess what, pumpkin. You’re stuck with me. I made some jolly good meringues today.”
His reaction was disappointing. Whilst I was hoping for, and half expecting “Oh Dittatrice, you are the woman of my life, you are amazing, look at you making the best meringues ever, get over here so I can marry your arse right off!”, in reality I got “What have meringues got to do with anything?”. My feelings slightly hurt, I reminded him of his promise. “Don’t you remember?”, I asked him. He told me: “No, not really… But it’s more than likely that I did in fact make that promise. I really do love meringues.”
So here we go then:
- two egg whites (I suggest you keep the yolks and make this)
- 125gr caster sugar
You’ll also need an electric whisk because I doubt you’ll manage to beat the eggs sufficiently with a normal whisk.
Separate the egg whites from the yolks and put them in a large-ish bowl. Add half the sugar. Whisk until it’s super foamy and doesn’t fall out of the bowl when you hold it upside down. Then add the rest of the sugar and carefully fold it in. Fold, because if you whisk or stir it you’ll make the egg whites collapse.
Line a tray with greaseproof paper. Then, using a couple of teaspoons, drop little amounts of the concoction onto the paper and use the spoons to shape them into cute little swirls.
Stick them in the oven on low heat, 100ºC for 90 minutes.