Meringues made easy

One of my special occasion specialities is meringues using Jo Seager’s recipe.

I couldn’t find it on line but  it’s similar to this one.

Just double the quantities and replace the espresso with two teaspoons of vanilla.

That makes about 100 small meringues and I’ve sometimes made several batches at once when catering for large numbers.

That’s a lot of eggs to separate and try as I might I usually get the yolk mixed up with the white at least once. That’s why I always separate them one at a time, dripping the white into a glass then tip it into the mixing bowl so I don’t contaminate the whites I’ve already separated.

This looks like a better way.

I’ve never tried it but if it works it would make meringue making much easier.

2 Responses to Meringues made easy

  1. Gravedodger says:

    Pretty cool, clearly fresher than the S/market eggs that the yolks break on sight.
    Didn’t there used to be a gismo that sat on the cup with a scoop to hold the yolk allowing the white to spill over the sides?


  2. Richard says:

    Yes, v good. Must try it for fluffy omelettes- beating the whites separately.Some time ago you demonstrated an other example using a plastic bottle; cannot remember what it was


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