I had egg whites leftover from making ice cream, so I decided to make meringues.
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Step 1: Ingredients
3 egg whites
150 g castor sugar
Piping bag with large star nozzle
Baking sheets lined with parchment
Step 2: Whisk the Egg Whites
Use a hand held electric whisk to whisk the egg whites, increasing speed gradually, until they form stiff peaks. Add the sugar a spoonful at a time, whisking it in well. The mixture should be very stiff and glossy.
Step 3: Pipe the Meringues
Transfer the mixture to a piping bag. Pipe the meringues onto parchment-lined baking sheets.
Bake at 120 deg C/100 deg fan/ gas Mark 1 for an hour, then leave in the switched off oven overnight or until completely cold.
You don't have to pipe them, but it produces a neater result - even if your piping is as amateurish as mine!
Step 4: Enjoy!
Store in an airtight container, they keep for weeks.
Serve however you like - sandwiched with whipped cream, in a sundae with ice cream and sauce, make Eton Mess...