and when whipping egg whites make sure that there is not even a trace of oil about!formula400 wrote: ↑Wed May 26, 2021 4:22 pm My sous chef is an Aussie and loves them, he makes a banging one.
320g egg white
525g sugar
3tsp cornflour
3tsp white vinegar
2 vanilla pod
Pinch salt
Whip whites and salt until foamy. Start to gradually add the sugar.
Whip until stiff peak. (Do not over-whip or it will collapse.)
Mix together cornflour, vinegar, and vanilla to make a slurry. Mix this into the meringue.
When shaping on the tray make sure it's quite thick and tall. The thicker the base, the better. It gets that nice fluffy interior.
Pre heat to 200'C, then drop to 160'C
For a big one, I bake at 160'C for 25min, then turn the oven off for 10min.
For small portions, 160'C for 15min then oven off for 10.
I have another Kipling story about 50 kg of meringue being made into topping for LMP - in a Hobart with a leaky seal. We made the batch 3 times before were realised ....