9 egg whites
15- 16 tspns of icing sugar
(Ratio 1 egg white to 1 and 2/3 tspn icing sugar)
Whisk by hand (preferably!) or in a stand mixer, but be cautious not to over whisk in the stand mixer, until stiff peaks and smooth glossy finish. (You can do the old hold over your head test as well if you are brave enough!)
Spoon out dollops onto a pre-greased baking tray, or pipe with a piping bag. (I'm a rough n ready type-a gal so I do the less fuss dolloping style, leaving a little space between each dollop so they do not touch.)
Bake at lowest temp (gas mark 1 or "S") for three hours or until golden and expelled caramel rim can be seen around the edges.
Switch off oven and leave it to cool fully in the oven!
Once fully cooled they should be crisp and melt in the mouth delicious (after an hour and half or so), remove from tray and serve immediately, OR place inside air tight container immediately.
DO NOT leave in open air! Always store in air tight container, otherwise they will start to absorb moisture and become soggy and chewy.
If they do become soggy and chewy put back in the oven on low heat for an hour to re-dry, the again cool in oven and space in air tight container!.
me-the children's chef
My recipes are not about the show stopper artworks...for me its all about satisfied tums and satisfied mums!
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