During winter or when it was raining, I always remember my Nan spending a lot more time in the house. She loved to be outside ‘doing the gardening’ but when she couldn’t Nan would normally spend more time cleaning the house. If she spent time in her kitchen she would normally make Nanny’s Horrible Cakes.
Although, I do remember her occasionally making meringues. I always remember my Nan telling me that she needed to perfect her meringues. I never really understood what she meant but now I do. After several attempts I think I have finally made an excellent alternative to my Nan’s meringues. Meringues are not the easiest food to prepare and bake but I think they are one of the most delicious.
Makes 16 – 20
- Nutribullet or blender
- Large mixing bowl
- Electric or manual whisk
- Piping bag and nozzle of your choice
- Grease proof paper
- Baking tray
- Egg whites x 3 large
- Coconut or muscovado sugar x 50g
- Vanilla powder x 1/4tsp
- Preheat the oven to 140°.
- Start by grinding the coconut or muscovado sugar in the nutribullet or blender.
- Add the vanilla powder to the sugar and mix with the spoon.
- Next separate the yolks from the eggs.
- My tip is to crack the eggs into the large bowl then scoop out the yolk with your hands.
- Once the yolks are separated, begin to whisk the egg whites.
- Now add a small amount of the ground sugar.
- Keep adding sugar until the egg whites become stiff.
- When the whites are stiff, stop adding sugar.
- To test if the whites are stiff enough start to turn the egg whites upside down.
- If you can turn the bowl over without the whites slipping in the bowl they are done.
- So if they do begin slip in the bowl, whisk again adding a small amount of sugar until you can turn the bowl upside down.
- Don’t add too much sugar otherwise the egg whites may turn runny again.
- Once you are happy with the whites, start to assemble the piping bag and nozzle as per the pack instructions.
- Now spoon in the whites to the piping bag.
- Once all the whites are in the bag, set aside.
- Next put the grease proof paper over the baking tray.
- Remove the paper and add four blobs of egg whites in each corner.
- Then stick the paper to the baking tray.
- Pipe the egg whites onto the tray.
- Start by squeezing from the top of the bag around in a circle spiralling them upwards.
- Alternatively, if you don’t feel confident in piping the egg whites you can spoon the whites onto the baking tray.
- Once all the whites are used carefully place the tray into the oven and close the oven door.
- Bake for around an hour and 15 minutes.
- The meringues will be soft when they are first cooked but leave them to cool for a few hours and they will harden.
- Store in an air tight container until ready to eat.
My Nan’s Meringues are a yummy treat that my whole family enjoyed. We ate them with strawberries, coconut cream and honey. Plus, we had a few left over, so we ate those as a snack the next day. I was hoping they wouldn’t like them so I could pig on these white clouds of sweetness. Sadly, it didn’t happen but I’m happy my son and husband liked them. Nan’s Meringues were a sweet treat which I loved as a child and I’m pleased to say my family now enjoy too. However you decide to eat this sweet treat, as always, enjoy.
What was your favourite sweet treat as a child? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx