After a few trial and errors, I finally made a tray of meringues that were light and crispy.
Thanks to my oven, I have learnt how to work around with the setting of temperatures for smaller ovens.
Key learning points when I was baking meringues :
1. Humidity – I can’t say that it is the worst enemy for meringues. But it does have an impact on the crispness of the meringues and the time you are supposed to ‘forget’ about the meringues in the oven. Extra care has to be taken when you intend to bake meringues on a humid day. Sad to say that in Singapore, the average relative humidity of around 86%.
2. Forgotten time – Meringues will be best left in the oven for at least 2 hours.
Remember : there should be a slight opening in the door. So that the hot air can escape slowly and not causing the softening of the exterior of the meringues.
3. The size of each meringue is proportionate to the duration of the ‘forgotten’ time. Being an impatient person, I kept the size of my meringues small.
2 Large Egg Whites
1/2 cup of sugar
1/4 tsp pure vanilla extract
1/4 tsp cream of tartar
Begin beating the egg whites on low-speed and form soft peaks before adding in the sugar and pure vanilla extract. Add in the sugar in 2 different batches, cream of tartar and eventually the vanilla extract. Cream of tartar is essential to stabilise the egg whites, especially in a humid environment.
Turn on high-speed and whisk the egg to form stiff peaks. A simple way to test if the egg white mixture is ready is to turn the mixing bowl upside down. If the mixture stayed, all is ready for the oven.
I piped the meringues into small bitesizes for easy monitoring in my small oven. Turned out the result was quite interesting. Nat loves the meringues and I have to impose a quota of not more than 4 meringues in a day.
I kept the meringues in airtight containers and left in the fridge. Good snacks , especially for rainy days.