Although I’m not a huge fan of overly sweet desserts, I do like the versatility of meringue. There are two types of this sugary delight: the French version, that is crumbly and baked all the way through, and the Italian version, still gooey in the middle. Maybe it’s due to my Erasmus stay in Italy, but I’m definitely a fan of the latter So this recipe is clearly of the gooey kind! A lot of people are a bit daunted by meringue, but it’s really easy to make and this is definitely a foolproof recipe, so don’t hesitate to try it!
Heat the oven to 100 C and line a baking sheet with baking parchment. Mix 2 egg whites to stiff peaks (egg whites freeze really well – if you have some in the freezer, just defrost completely first). Add a pinch of salt, this will make the mixing easier. You really need to be able to turn the bowl upside down. When stiff, add half of 140 g caster sugar and mix again until glossy. Now add the other half, as well as 1 tsp cornflour and 1/2 tsp white wine vinegar and beat back to shiny and stiff. The cornflour really is the magic ingredient here: it will make sure your egg white doesn’t move in the oven! Dollop 5 very large spoonfuls on a baking sheet (thanks to the cornflour, they won’t spread much and will keep their height) and bake on a low shelf for 1 hour until crisp on the outside. The meringues should peal easily from the paper. Transfer to a wire rack and allow to cool. Enjoy while listening to Mambo Italiano in the version of El Tatoo Del Tigre.
Use up your meringue by crumbling it over ice cream or strawberries.