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Meringues
from the kitchen of Sharmagne Leland-St. John

2 large egg whites
1/2 cup caster sugar

Preheat the oven to 200 degrees.
Grease and flour a baking sheet or
line it with baking parchment. Tap
out any extra flour. Beat the egg
whites in a bowl with an electric
mixer until soft peaks form. Add
the sugar gradually, beating
continuously, until stiff, glossy
peaks form. Drop the mixture by
the teaspoonful on the prepared
baking sheet, about 1 inch apart.
Place the oven rack in the center
of the oven and bake the meringues
45 minutes. Turn off the oven.
Leave the meringues in the oven
for one hour. Remove the meringues
from the oven and, with a spatula,
place them on a wire rack to cool

Stored in an airtight container, the
meringues will keep for one week.

Meringues are often flavoured with
a small amount of essence, e.g.,
almond or coconut, or most commonly,
vanilla. In the kitchen at Treetops, we
prefer lavender or violet essence.





 

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